Layer Cake
Input Preparation: 5 eggs, 25g corn oil, 370g milk, 70g low gluten flour, 8g cocoa powder, 250g light cream, 20g sugar, 80g chocolate sauce.
Method of Preparation
1, egg + sugar whisked together, then add corn oil and milk mix well, add sifted low gluten flour and cocoa powder mix well and then sifted, put in the refrigerator for one hour.
2, non-stick pan into a spoonful of batter began to spread the skin, the crust fried until the emergence of the size of the bubbles bulging out, remove and let cool.
3, chocolate sauce + light cream whipped to crook, a layer of skin layer of cream, the edge can be smeared with a layer of cream, put in the refrigerator overnight, the next day out of the cocoa powder can be sprinkled.
Mousse Cake
Input preparation: Oreo 90g, butter 40g, 6-inch molds, 15g of gillette slices Yogurt 200g, 250ml of light cream, caster sugar 20g, 45g of black chocolate, cocoa powder.
Method of production
1, Oreo to remove the sandwich, into the cookie crumbs; butter heat over water to melt, and then pour into the cookie crumbs and mix well, 6-inch molds into the cookie crumbs compaction, into the refrigerator to chill.
2, soak the custard slices in cold water and squeeze out the water, then mix the softened custard + sugar + black coated with water to heat and melt, then pour in the yogurt and stir until there are no particles.
3, light cream whipped until thick, pour into the chocolate yogurt paste mix, stir until smooth, and finally poured into the mold, refrigerator for four hours after unmolding, and then sprinkled with cocoa powder can be.
Oreo Cheese Cube
Input preparation: 100g glutinous rice flour, 15g granulated sugar, 155g pure milk, 15g butter, 25g cornstarch, 8g cocoa powder, 200g cream cheese, 5g cocoa powder, 10g powdered sugar, 40g crushed Oreo cookies.
Method:
1, glutinous rice flour + sugar + corn starch + milk mix well, filtered and poured into a bowl and then cover with plastic wrap, put into the pot to steam for 20 minutes.
2, take out and put until not hot + butter + cocoa powder mix well, knead into a smooth dough standby.
3, soften the cream cheese + powdered sugar + cocoa powder + Oreo cookie crumbs mix well into a piping bag and squeeze into long strips to freeze.
4, the dough into a thin skin to wrap it, frozen again, and finally cut small pieces can be.
Dirty Egg Tart
Ingredients for preparation :Cocoa tart crust 6, tart liquid, chocolate 12 pieces, cocoa powder, 100g of dark chocolate, 100g of light cream.
Methods
1, tart crust poured into the tart liquid 8 minutes full, sent to the oven, upper and lower heat 200 degrees for about 25 minutes.
2, chocolate + boiling light cream stir smooth for chocolate sauce.
3, take out the baked tart, the surface drizzled with chocolate sauce, sprinkle cocoa powder, put marshmallows and other decorations can be.
Chocolate Daifuku
Ingredients: 100g of glutinous rice flour, 30g of cornstarch, 180g of milk, 10g of cocoa powder, 30g of sugar, 10g of corn oil, 250g of light cream.
Methods
1, glutinous rice flour + cocoa powder + corn starch + milk + sugar+, mix well. Stir well, sieve into a bowl and then cover with plastic wrap, put into a pot on high heat and steam for 25 minutes.
2, steamed out, put until not hot when kneaded, divided into 6 parts, 50g of light cream + chocolate 40g hot water melting, the rest of the light cream whipped to join, and then add 20g of cocoa powder mix well.
3, take the glutinous rice skin, into a round cake shape, the center of the extrusion of cream + chocolate beads wrapped up, put into the refrigerator, sieve the surface of the cocoa powder decoration can be.
Iceberg Lava Cake
Preparation :145g of dark chocolate, 200g of light cream, 20g of honey.
Methods
1. Pour the light cream + chocolate into the pot, heat it up and melt it, then stir it well.
2, put the chocolate liquid until not hot, then add honey and stir well.
3, pour into the milk carton, put into the refrigerator for 4 hours can be, and finally take out a layer of cocoa powder can be sprinkled!
Cake roll
Input preparation: 5 eggs, 50 grams of corn oil, 50 grams of milk, 50 grams of low gluten flour, 15 grams of cocoa powder, 55 grams of granulated sugar, a few drops of lemon juice.
Methods
1, cocoa powder + heating to 80 degrees corn oil mix well, then add milk + low gluten flour + egg yolks mix well.
2, egg whites + a few drops of lemon juice, in three parts of the sugar whipped until the curved hook state, and then add the cocoa yolk batter mix well.
3, pour into a greased baking tray into the oven at 150 degrees top and bottom heat for about 25 minutes.
4: Cut the sides of the cake diagonally, spread the chocolate buttercream and roll it up, put it into the refrigerator for 30 minutes to set.
5, take out and cut into small pieces can be appropriate to add some decorative cheesecake.
Cheesecake
Ingredients: 250g cookies, 50g butter, 300g cream cheese, 60g granulated sugar, 250g light cream, 50g black chocolate, 10g jerry cans.
Production:
1, cookie crumbles and butter mix well, in the touch of the solid, the cream cheese melted in water. Melt the cream cheese over water, stir smoothly and then add the sugar and mix well.
2, 200g of light cream whipped and cream cheese mix, soften the giardiniera, and then put into the microwave oven ding 10 seconds and then mixed with cream cheese; cookies broken into small pieces and mixed, poured into the mold and refrigerated for more than 4 hours.
3, 50g of light cream heated and melted black coated, drizzled on the top layer of decoration can be.
Crunchy Mocha Raw Chocolate
Ingredients: 100g milk chocolate, 40g light cream, 1g unsweetened black coffee powder, 5g water Yee, 50g dark chocolate, 26g cocoa butter, cacao crisps.
Method of production
1, light cream + coffee powder + water Yee boil to the edge of the pot bubbling, milk chocolate melted over water in a few times in the middle of pouring into the pot and stir.
2, chocolate liquid mounted laminating bag, squeeze into the mold, frozen for 8 hours.
3, dark chocolate + cocoa butter in warm water, stirring and melting, mocha raw coquettish in the crispy liquid dipped in a circle, sticky cocoa crisps, put on greaseproof paper can be shaped.
Raw sticky rice grain
Input preparation: 120g black chocolate, light cream 140g, 25g honey, 25g butter, glutinous rice flour 50g, corn starch 15g, cocoa powder 4g, 90g milk, 20g sugar, 20g butter production method:
1, chocolate + butter in a bowl Melt over water; pour light cream + honey into a saucepan and cook until slightly bubbling, then pour into the chocolate liquid, mix well and put into the refrigerator for 4 hours.
2. Stir in glutinous rice flour + cornstarch + cocoa powder + sugar + milk, strain into a bowl and cover with plastic wrap, steam over water for 20 minutes.
3, steamed while hot, add butter and knead until the dough into a smooth divided into several parts, wrapped in cooked glutinous rice flour, thin with a stick wrestling, wrapped into the mouth of the raw巧收口.
Lava Cake
Prepare ingredients: 40g butter, 20g cocoa powder, 3 eggs, 40g sugar, 120g chocolate, 20g low gluten flour.
Method:
1, chocolate + butter melted over water, stir until smooth, add eggs and sugar and stir well.
2, sift in the low-flour + cocoa powder evenly, and then pour into the paper cups to eight full.
3. Finally, bake in preheated oven at 200 degrees for about 10 minutes.
Cookies
Ingredients :45g butter, cocoa powder 10g, 60g light cream, corn starch 30g, chocolate chips, high-temperature resistant chocolate beans a little bit, 20g powdered sugar, 75g of low gluten flour
Methods:
1, soften the butter at room temperature, add powdered sugar, mix well, add light cream, divided into 3 parts. Add light cream, add in 3 times, mix well every time you add.
2. Sift in cocoa powder + low gluten flour + corn starch and mix well, divide into 30g one round and press flat, add the chocolate chips and rub round on the baking sheet, then add the heat-resistant chocolate beans on the surface.
3. Bake in a preheated oven at 170 degrees for about 16 minutes.
Milk sorbet
Input preparation: 100 grams of dark chocolate, 500 milliliters of pure milk, 2 egg yolks, 35 grams of sugar, 35 grams of cornstarch production method.
1, pure milk added to the pot, pour the dark chocolate pieces with low heat and stir until the chocolate is completely melted.
2, add egg yolks + sugar + corn starch in the pot, pour in the melted chocolate milk and mix well, heat and stir until thickened.
3, pour into a bowl and let cool, put in the refrigerator for more than 2 hours, remove from the mold, and then sprinkle cocoa powder can be.
Low Carb Black Chocolate Brownies
Ingredients to prepare :40g milk, 80g thick yogurt, 10g butter, 45g low gluten flour, 20g cocoa powder, 4g baking powder, 20g sugar substitute, 25g black chocolates, 1 egg Preparation method.
1, butter + black chocolate microwave heating melting, then add milk and yogurt, beat the egg and mix thoroughly.
2, sieve into the baking powder + sugar + cocoa powder + low gluten flour, mix thoroughly until grain-free.
3, and finally poured into the mold, oven 190 degrees baked 20 low card black chocolate brownie minutes or so.
4, finally almost out of the oven, the surface sprinkled with chopped nuts or black coated crumbs can be decorated.
Crunchy Cake Box
Ingredients: Cocoa Chiffon Cake, crushed Oreos, dark chocolate, coconut oil, chopped nuts, Greek yogurt, cocoa powder.
Methods
1, Greek yogurt strained well with a moderate amount of cocoa powder and stir well.
2, moderate amount of dark chocolate + moderate amount of coconut oil melted over hot water, then add chopped nuts.
3, cacao chiffon + cacao yogurt + crushed Oreos + cacao chiffon + chopped nuts chocolate stacked in order, put in the refrigerator until the crunchy solidification can be.
Crunchy Raw Chocolate Bars
Input Preparation:160g of milk chocolate, 8g of water Yee, 8g of butter, 100g of dark chocolate, 30g of coconut oil, 30g of chopped nuts, 80g of dark chocolate, 100g of light cream. + light cream + water Yee melted under water, followed by a framing bag, squeeze into the mold and freeze for more than 4 hours.
2. Melt dark chocolate + coconut oil over water, add chopped nuts and mix well to make a crunchy sauce.
3. Remove from the mold and cover with the crunchy sauce to solidify.