CHOCOLATE MOUSSE TART

Ingredients

For the biscuit crust:

200 g blended Cookies with cocoa and chocolate pieces
70 g softened butter
2 tablespoons sugar

For the chocolate mousse:

225 g of cooking chocolate cut into pieces
55 g butter
3 eggs (separate the whites from the yolks)
55 g powdered sugar
375 ml sweet cream

For decoration: chocolate chips

8-10

45

PREPARATION

For the biscuit crust: Heat the oven at 175 °C. Mix the blended biscuits, butter and sugar together until you get a homogeneous mixture. In a round cake tin, form a base core with the mixture and then bake for 10 minutes. Leave to cool completely. For the chocolate mousse: Melt the butter and chocolate in a steam bowl, stirring constantly. Once melted, remove from the heat and whisk until smooth. Return to the heat and add the yolks, one at a time, stirring. Then set the mixture aside. In another bowl, beat the egg whites until soft snow is formed, gradually add half the sugar and beat until you get solid snow. Add the whites to the chocolate mixture and mix everything. Add half of the sweet cream (previously whipped) and mix until a homogeneous mixture is obtained. Put the chocolate mousse on the biscuit base at an even line. Refrigerate for a couple of hours. Before serving, beat the remaining sour cream and place on the chocolate tart. Decorate with chocolate chips.

Сендвич со цвекло и моцарела

410

Cottage cheese pie and bacon

For the dough: 450 g Extra white flour type 400 200 ml milk 20g fresh yeast 1 teaspoon of sugar 50 ml oil salt Filling: 400 g cottage cheese 1 egg 200 g bacon – finely chopped in cubes salt.

6105

BREAD

1kg Bakery flour type 500 30g fresh yeast; 20g salt; 10g sugar; about 580 ml of water.

4140

Salt sesame – bomblets

For the dough: 500 g All-purposes flour 2 eggs (1 whole egg + 1 yolk for the dough) 2 teaspoons salt 1 tablespoon rum or cognac 4 teaspoons baking powder 1 cooking margarine 1 cup sour milk 1 cup cooking oil For decoration: 1 white egg half teaspoon salt 100g sesame

Almond cake and vanilla cream

For sponge cake: 500 g Extra white flour type 400 1 pack baking powder 5 tablespoons of sugar 150 ml of milk 120 ml of oil 4 eggs 150 g of crushed almonds For the cream: 1 pack of vanilla pudding 150 ml of sweet sour cream 2 tablespoon vanilla extract

8-1080

PUFF PASTRY WITH MASCARPONE AND SPINACH

300 g Extra white flour type 400 150 ml water 120 g melted butter 1 tablespoon salt For the butter mixture: 400 g butter 180 g Extra white flour type 400 For the filling: 150g mascarpone 1 egg 100 g grated cheese salt and ground black pepper 50 g fresh young spinach 4 red peppers […]

8-10240

LINZER COOKIES

120 g Extra white flour type 400 180 g butter 100 g powdered sugar peel of 1 lemon 1 yolk 1 teaspoon vanilla extract 100 g finely ground almonds a pinch of salt For decoration: strawberry jam powdered sugar

25150

“UPSIDE-DOWN” MUFFINS WITH CHOCOLATE

For the dough: 180 g Extra white flour type 400 1 teaspoon baking power pinch of salt 60 ml boiling water 1 teaspoon instant coffee 60 g cocoa 60 ml sour cream 60 ml milk 150 g softened butter 200 g sugar 2 eggs 1 tablespoon vanilla extract For the chocolate cream: 100 g chocolate […]

640