For those who like peanuts...
Chocolate brownie with peanut butter
melted butter for greasing
150 g dark chocolate, cut
100 g butter, cut
215 g (1 tbsp.) Fine sugar
'75 (1/2 tbsp.) Flour
2 tablespoons cocoa powder
2 eggs
200 g (3/4 c.) Peanut butter with chunks of peanuts (crunchy)
Preheat oven to 160 ° C. Promaslit 16 x 26 sm.formu and pave the parchment.
Melt chocolate and butter in a water bath.
Mix sugar, flour and cocoa. Add chocolate, eggs, and mix well. Spoon batter into the pan and smooth. Top with a spoon peanut butter. Akuratno to hold a knife to give the surface a marble effect.
Bake for 35-40 minutes. Totally cool. Extract from the mold and cut into cakes.
Elementary coconut makaruny ...
Chocolate Coconut makaruny
2 tbsp. coconut
1/2 tbsp. powdered sugar
2 protein
Third century. chopped dark chocolate
Preheat oven to 180 ° C. Pave the pan with parchment paper. In a large bowl, mix all ingredients. Since forming 20 balls and arrange on prepared baking sheet. Bake for 10 minutes.
A classic dessert in a new variation ...
Creme brulee with chocolate mascarpone
450g mascarpone
3/4 of Art. sugar
1 of Art. (250 mL) milk
6 egg yolks
60 g of dark chocolate
Preheat oven to 180 C.
In a bowl, combine the mascarpone with the egg yolks and 2/3 of sugar. Add the milk. Pour the mixture over the four heat-resistant cups and put them into a large-sized form. Pour into a large form of boiling water to come halfway up the molds with cream. Bake for 30-35 minutes until the cream does not grab at the edges, but remains in the watery center. Leave to cool to room temperature, then remove the refrigerator until completely cooled.
Melt the chocolate and lubricate the surface of the cream. Put in refrigerator for at least 15 minutes prior to solidification of chocolate. Sprinkle the remaining sugar and caramelized with a gas burner. Serve immediately.
I came from a number of ingredients in 4 egg yolks ... got three portions of 200 ml.
Delicious! Liked the idea of chocolate between the crust with cream and sugar :)
melted butter for greasing
150 g dark chocolate, cut
100 g butter, cut
215 g (1 tbsp.) Fine sugar
'75 (1/2 tbsp.) Flour
2 tablespoons cocoa powder
2 eggs
200 g (3/4 c.) Peanut butter with chunks of peanuts (crunchy)
Preheat oven to 160 ° C. Promaslit 16 x 26 sm.formu and pave the parchment.
Melt chocolate and butter in a water bath.
Mix sugar, flour and cocoa. Add chocolate, eggs, and mix well. Spoon batter into the pan and smooth. Top with a spoon peanut butter. Akuratno to hold a knife to give the surface a marble effect.
Bake for 35-40 minutes. Totally cool. Extract from the mold and cut into cakes.
Elementary coconut makaruny ...
2 tbsp. coconut
1/2 tbsp. powdered sugar
2 protein
Third century. chopped dark chocolate
Preheat oven to 180 ° C. Pave the pan with parchment paper. In a large bowl, mix all ingredients. Since forming 20 balls and arrange on prepared baking sheet. Bake for 10 minutes.
A classic dessert in a new variation ...
450g mascarpone
3/4 of Art. sugar
1 of Art. (250 mL) milk
6 egg yolks
60 g of dark chocolate
Preheat oven to 180 C.
In a bowl, combine the mascarpone with the egg yolks and 2/3 of sugar. Add the milk. Pour the mixture over the four heat-resistant cups and put them into a large-sized form. Pour into a large form of boiling water to come halfway up the molds with cream. Bake for 30-35 minutes until the cream does not grab at the edges, but remains in the watery center. Leave to cool to room temperature, then remove the refrigerator until completely cooled.
Melt the chocolate and lubricate the surface of the cream. Put in refrigerator for at least 15 minutes prior to solidification of chocolate. Sprinkle the remaining sugar and caramelized with a gas burner. Serve immediately.
I came from a number of ingredients in 4 egg yolks ... got three portions of 200 ml.
Delicious! Liked the idea of chocolate between the crust with cream and sugar :)
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