This formula can double the materials and then make it into four servings.
Lovers cake
Weight: double.
ingredient
1/2 cup raw almond (or almond powder)
3 tablespoons butter
3 tablespoons honey
1/3 cups of semi-sugar chocolate chips
1 egg
1/4 teaspoon cinnamon powder
1 pinch of salt
1 pinch of pepper
2-5 oz. cake mold
step
1, preheat the oven to 350 degrees Fahrenheit
2. If you use whole almonds, you'd better grind them with a food processor first.
3. In a glass or glass bowl, add 3 tablespoons of butter, 3 tablespoons of honey, 1/3 cups of semi-sugar chocolate chips. Heating with microwave, and the interval between each material is 10 second. Until it is completely melted and mixed. The second method is to heat it on the stove, and then melt and mix all the chocolate, butter and honey.
4. In a medium bowl, beat the eggs in. Then add 1/2 cup almond powder, 1/4 teaspoon cinnamon powder, 1 pinch of salt, 1 pinch of Chili powder, and then add the chocolate mixed solution and stir.
5. Grease the 5-ounce mold, pour in the mixture, and bake for 35 minutes until the toothpick sticks up and there is no sticky feeling.
Second, pure cocoa biscuits
Weight: 20
Pure cocoa double biscuit. With soft marshmallows and crunchy graham crackers. Better have another big glass of milk to enjoy together!
ingredient
3 cups powdered sugar
2/3 cup sugar-free cocoa powder
1/4 teaspoons salt
Egg whites of 2 to 4 large eggs, left at room temperature.
1 tbsp vanilla extract
1/2 cups of bitter and sweet chocolate crumbs
1/4 cup graham crackers, chopped and set aside.
1/4 cups of mini marshmallows, cut in half for biscuits.
step
Preheat the oven to 350 degrees Fahrenheit and prepare baking pans, parchment and spray oil.
1. With an electric mixer, put the powdered sugar, cocoa powder and salt in. Put two egg whites and vanilla in. If the batter is thick, you can add another egg white until it is thick and wet enough. If your batter contains too much water after adding three eggs, add 1/4 powdered sugar.
2. Remove the bowl from the blender and add chocolate chips, graham crackers chips, and marshmallows. Every 1/2 tablespoon of batter is served with a biscuit, and the baking tray is prepared. Each biscuit should be baked for 10 minute. Let the biscuits cool naturally and then take them out of the baking tray.
note:
Cookies can be stored for 3 days in sealed storage.
3. What kind of dessert can chocolate make-pure cocoa chocolate rum cake formula
Size: 8 inches
Third, cocoa rum cake
ingredient
6 ounces (1 cup) black chocolate or semi-sugar chocolate, chopped.
1/2 cups butter, cut into pieces.
1/2 cups of sugar
Four big eggs.
1/2 teaspoons of vanilla extract
1/2 cups coconut powder
1/3 cups of black rum or light rum
step
Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Prepare an 8-inch baking tray and set it aside.
Slow fire in a small pot, mix with chocolate and butter, and stir until smooth. Remove from the fire, add to the bowl of a blender, and then mix in the sugar. Add the eggs one by one, before each addition. Add vanilla extract, cocoa powder and rum until the mixture is perfect.
Put the batter into the baking pan, bake for 25-30 minutes, poke it with a toothpick to see if it is no longer sticky (check the baking degree), and then sprinkle with bread crumbs. Don't bake for too long, it will become constant. Let the cake cool in the baking tray for 5 minutes, then take it out and put it on the tray.
Fourth, cocoa rum noodles
ingredient
4 ounces (2/3 cups) black chocolate, roughly chopped.
3 tablespoons butter
1 tbsp rum
step
Mix chocolate and butter in a small saucepan, stir until smooth, mix in rum and sprinkle evenly on the cooled cake.
Four, pure cocoa chocolate tart soaked strawberries
Preparation time is 20 minutes
Cooking time is 25 minutes.
The total time is 45 minutes
Formula type: dessert, cake, tea, baking, baking products.
Component: 8- 10 person.
ingredient
6 eggs
100g white sugar
100g brown sugar
300g dark chocolate, chopped.
2 teaspoons of instant espresso coffee powder
Impregnated strawberry
200g strawberries, cut into pieces.
3 teaspoons of rock sugar, sifted.
assort or arrange in pairs or groups
250ml heavy cream
Rock sugar, used for dusting.
step
1. Preheat the oven to 180 degrees, and then prepare a 27cm round cake mold.
2. In a separate mixer, beat in the eggs and sugar until half of them are creamy. Then leave it for 5 minutes.
3. Put the chocolate in a double-layer boiler, put the chocolate melt and beat well.
4. Add coffee powder and stir well.
5. Put the batter in the cake mold and put it in the oven.
6. Bake for 25 minutes until the cake stands up.
7. Take it out of the oven and let it cool naturally. It will collapse in the middle.
8. Put strawberries and rock sugar in a bowl and soak for 30 minutes.
9. Slice the chocolate tart, decorate it with cream, put the soaked strawberries on it, and then sprinkle with rock sugar powder.
Five, pure cocoa chocolate cake drenched with Mu Si formula
ingredient
2 sticks of butter (1 cup)
(12 ounce of bittersweet chocolate, chopped)
6 large eggs
1cup of sugar
1teaspoon vanilla extract
2 teaspoons of black rum or liqueur
4 teaspoons (1/4 cups) of butter
10 ounce of semi-sugar chocolate
3 large eggs, separated.
3 tablespoons sugar
1tbsp vanilla extract
1cup heavy cream
Ingredients for spraying noodles
4 ounces of semi-sugar chocolate
1/4 cups of light corn syrup
1/2 cups of heavy cream
1/2 teaspoons of vanilla extract
With ingredients
Fresh fruit, such as raspberries (optional)
step
1. Preheat the oven to 350 degrees first.
2. Find a 9-inch spring-shaped pot (it needs to be wrapped with more than 3 layers of tin foil to prevent water leakage) and wrap it with parchment, and spray baking spray oil on the bottom before baking.
3. Melt the butter and chocolate separately with microwave and put them in a large bowl, with an interval of about 30.
4. Add eggs and sugar and mix.
5. Add vanilla extract and liqueur, and put the batter into the prepared pot.
6. Put the pot in a larger pot (such as 13*9 size) and then put enough hot water in the big pot, which is the same as the batter in the small pot.
7. Bake for 35-40 minutes and take it out of the oven (cool in a water bath).
8. When the cake cools, cut it into 4 inches, put it in a spring-shaped pan, and remove the parchment.
9. Make Mu Si: Melt butter and chocolate in microwave until smooth, and then leave it to cool.
10. Add the egg yolk, sugar and vanilla together and stir well.
1 1. Use an electric mixer to stir the egg whites until they are hard and foamed.
12. Add the egg white into the chocolate three times. Stir every time you add it. Although this is troublesome, it will be more thorough.
13. Add the cream to the bowl used in the blender until it is wet and foamed.
14. Add the heavy cream to the Mu Si mixture, and when it is completely blended, you will find that this practice is better than the traditional Mu Si.
15. pour mousse on the cake, wrap the top with tin foil, and then freeze it overnight (at least 6 hours)
16. make noodles: in a small pot, add corn syrup and cream to boil.
17. Turn off the heated stove, and then add vanilla and chocolate.
18. Stir until smooth and then put it in the oven for 30 minutes to wait for natural cooling and thickening.
19. Take the cake out of the freezer and put it on the grill or plate, and peel off the foil.
20. Put the drizzle on the cake, and don't cover all the edges of the cake.
2 1. Put the cake in the refrigerator for quick freezing, then cool the topping as soon as possible, and then cut it.
22. To quickly freeze the whole cake, you need to wrap it with plastic wrap for quick freezing.
23. When it is to be eaten, it is recommended to wait until it is taken out of the refrigerator and put it for a while.
Component: 14- 16.
Estimated production time is 8 hours.