Children and adults are like to enjoy chocolate. The most popular dessert chocolate is available in brown and white. It is known as a delicious and easy food. Chocolate relieves stress and has a positive effect on human mood. Scientific research has shown that it is also very useful in medical terms, especially for people who eat chocolate for breakfast, sticking to it all day long. Dark chocolate lowers the body's harmful cholesterol and raises the beneficial cholesterol and also helps to keep blood pressure normal.
Brown chocolate produces a substance in the brain called serotonin, which relieves stress. Chocolate can also reduce anxiety and stress in our body by up to 70%. It also increases the polyphenols in the body which improves the flow of oxygen in the blood. It is used in countless desserts such as chocolate cakes, ice cream, brownies, bananas, puddings and various chocolate shakes. Here are some recipes made from chocolate.
Chocolate ... a favorite of people of all ages
Homemade chocolate
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Chocolate souffle
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Black Forest ice cream rolls
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Chocolate ice cream sandwic
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Baked chocolate fudge and cream
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Chocolate orange cups
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Death by chocolate cake
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Chocolate lava cake
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Chocolate corn flakes cake
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Chocolate Chunk Cookies
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Chocolate smoothie
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Chocolate sauce
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Biscuit crumbs. Two cups
Butter Half a cup
For the caramel mixture:
Condensed Country - One Tin
Bran sugar. Three-fourths cup
Butter One hundred grams
Golden syrup Two tablespoons
For the chocolate layer:
Chocolate A cup
Cream - half a cup
First put the butter in the biscuit crumbs in a bowl and mix well. Then put it in a grease mold, press it well and keep it in the freezer for ten minutes. Now put the condensed milk, bran sugar, butter and golden syrup in a pan for caramel mixture and cook on low heat till the color changes. Then place it on the biscuit layer and then place it in the freezer for an hour.
For the chocolate layer, put chocolate and cream in a pan and cook and keep stirring. Now put a layer of chocolate on top of the layer of biscuits and caramel and leave it outside for a while. Then refrigerate for 30 to 40 minutes. Make a piece of it and present it.
Eggs Four digits
Six ounces of sugar
Cocoa powder A tablespoon
Milk A cup
Gelatin powder Two tablespoons
Water. As needed
Vanilla essence - half a teaspoon
Cream - eight ounces
First, separate the egg whites and yolks. Now put egg yolks, three ounces of sugar, cocoa powder and milk in a pan and cook on low heat. Spoon constantly until the mixture thickens, then remove the pan from the stove. Then soak the gelatin powder in a quarter cup of water for a while and add it to the pan. Add vanilla essence and mix well. Now beat the egg whites well with three ounces of sugar. Add fresh cream and fold. Put this mixture in a mold and freeze for two hours. Once frozen, remove to a serving plate, garnish with fresh cream and serve.
Eggs Four digits
Castor sugar. Four ounces
Vanilla essence - a teaspoon
Flour Three ounces
Cocoa powder One ounce
Chinese. As required (crushed)
Ice cream As needed
Fresh cream - eight ounces
Chocolate syrup Half a cup
Cherries As needed
In a bowl, whisk together the eggs and caster sugar until light and fluffy. Now add vanilla essence and mix a little. On the other hand, sift the flour and cocoa powder. Now add it to the egg mixture and fold it slowly. Now grease a Swiss roll tray with butter paper and add the prepared batter to preheat the oven to 200 degrees Celsius and bake for ten minutes. Now take it out of the oven, sprinkle powdered sugar on a cloth and roll it. Then open the roll and apply ice cream and roll again. Finally, garnish with fresh cream, chocolate syrup and cherries and freeze.
Flour Two cups
Salt A teaspoon
Chinese. A cup
Vegetable oil. 1/3 cup
Milk 3/4 cup
Baking Soda. A teaspoon
1 cup of cocoa powder
Egg A number
Vanilla essence. A teaspoon
Vanilla ice cream or chocolate ice cream. 1 liter
Lay a line of waxed paper on 15 smooth baking sheets with vertical edges and set aside. Now heat the oven to 200 degrees. Then mix the flour, baking soda, salt, cocoa powder and sugar in a large bowl. Make a hole in the middle. Add eggs, oil, vanilla essence and milk. Now stir until it becomes soft. Now spread in a preheated pan and bake in the oven for 12 minutes. Then cool and remove from the pan to a smooth surface. Also remove the wax paper.
Cut three equal slices in length and then cut it into five equal rows. This will make fifteen cakes individually. Cut each individual cake in half vertically and set aside. Place the ice cream side down on the cutting board. Cut into three pieces in the shape of a cross. Place each ice cream slice in half vertically cut into individual cakes. Place each sandwich is a small plastic bag or wrap in a cloth and place in the freezer.
Oil Sixty milliliters
Sugar (crushed). 175 grams
Flour 75 grams
Eggs - two numbers
Cocoa powder 50 grams
Baking powder - a teaspoon
Salt A quarter teaspoon
Dark cream - one and a half cup
Vanilla essence. A teaspoon
Walnuts and cashews - sixty grams
Put a small amount of oil in a tray and sprinkle with flour. Now mix oil, sugar, eggs and essence. Then add salt, cocoa and baking powder to the flour and sift. Preheat the oven and add the filtered ingredients to the egg mixture, adding half the dried fruit at the end. Pour the mixture into a tray and sprinkle with dried fruit on top. Bake at 180 degrees Celsius for 15 to 30 minutes. Remove the baked chocolate fudge from the oven and allow to cool. When cool, cut into squares and serve with whipped cream and dried fruit
Dark chocolate - eight ounces
Cream cheese Eight ounces
Sugar - half a cup
Orange essence - half a teaspoon
Orange Zest - a number
Cream A cup
Chocolate For garnishing (embroidered)
Melt the dark chocolate in a double boiler and set aside. Now in a bowl, add cream cheese, melted chocolate, orange essence, orange zest and sugar and mix until fluffy. Now slowly fold the cream. Then pour the mixture into cups and refrierate for two hours and serve garnished with grated chocolate.
Flour One and a half cup
Baking powder A teaspoon
(Mix all the ingredients in the flour and filter)
Chinese. A cup
Eggs Two digits (scattered)
Oil A cup
Sweet Soda. A teaspoon
Cocoa powder Two and a half tablespoons
Two tablespoons
Fresh milk A cup
For icing and filling:
Mix fruit jam - four tablespoons
Icing sugar - four tablespoons
Plain chocolate A cup
Fresh cream. One and a half cup
Vanilla essence. Four or five drops
Preheat the oven to 160 degrees. Now grease two eight-inch baking pans. Add sugar, syrup, eggs and milk to the flour and beat until better and creamy. Then slowly add oil and mix well. Put the mixture evenly in both pans and bake in the oven for 25 to 30 minutes or take it out of the oven until golden brown and let it cool.
When cool, remove to a cake pan. Heat the jam slightly and pour it. Apply jam to the top of one cake and jam to the bottom of the other. Heat water in an open-mouthed pot and place a pan over it to melt the chocolate and fresh cream. Combine vanilla essence and icing sugar to thicken and cool.
Spread the mixture evenly over the jam on both cakes. Place one cake on top of the other like a sandwich. Make sure the top-level jam cake comes up. Now apply the chocolate mixture on the top and sides of the cake and smooth it with a knife. Refrigerate and serve delicious cakes.
Flour One and a half cup
Milk Half a cup
Chinese. One and a half cup (crushed)
Eggs Four digits
Baking powder Two teaspoons
Vanilla essence. Half a teaspoon
Cocoa powder Four tablespoons
Salt A quarter teaspoon
Cream A packet
Butter Two hundred grams
Dark chocolate Three hundred grams (pumpkin pulp)
Beat the butter and sugar, when it becomes creamy, add eggs and beat more. Now add salt, vanilla essence, flour, baking powder and cream and fold. Divide this mixture into two parts, mix milk and cocoa powder in one part. Put donut cutter in the mold and put chocolate mixture on the sides, put grated chocolate in the middle and put cocoa powder mixture on it. Take out the donut cutter. Put it in the oven proof mold and put it in the microwave oven for ten minutes.
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Chocolate One foot
Butter 50 grams
Golden syrup A spoon
Corn Flake 50 grams
Cut the chocolate into pieces. Now melt the butter with golden syrup on low heat. When melted, take off and mix in the corn flakes. Lightly ghee the baking dish, add the mixture and bake. After about 45 minutes your delicious chocolate corn flake cake will be ready to serve.
Double bread slices. Six digits
Butter - a packet
Raspberry jam. Half a cup
Chocolate spread. Half a cup
Cocoa powder - two tablespoons
Fresh milk - a cup
Eggs - four pieces (scattered)
Sugar - a tablespoon (crushed)
Fresh cream. A packet
First cut the edges of the double bread slices and add the butter and raspberry jam. Now cut them in half and spread them in a baking tray with a little grease. Then apply a layer of chocolate on it. Dissolve cocoa powder in a little water and add it to fresh milk.
Then mix the eggs and powdered sugar, beat well and spread on top of the sheet. Preheat the oven to 180 degrees. Leave the prepared slices outside for fifteen minutes so that the milk is well absorbed. Put a little water in the oven tray and place the baking dish, making sure that the water does not get inside. When it turns golden brown on top, take it out and serve with fresh cream and ice cream.
Chocolate (chopped). 2 cups
Flour (sifted) 1/2 cup
Eggs 20 digits
Chinese. A cup
Brown sugar A cup
Vanilla essence. 2 teaspoons
Baking powder 1/2 teaspoon
Baking Soda. 1/2 teaspoon
Sea salt A teaspoon (for sprinkling)
Salt A teaspoon
Salted butter A cup
Combine the sugar in the butter with the alkali batter. Now add vanilla essence, flour, baking powder, baking soda, sea salt, salt and chocolate. Spread the mixture on a plastic sheet and wrap it in the fridge. Put the mixture in 12 molds and cook at 200 degrees Celsius. Sprinkle sea salt on it and let it cool and then serve.
Cooking chocolate. Two tablespoons
Milk - 200 gram
Two tablespoons
Chinese. According to taste
Put a quarter cup of water and sago in a pan and cook. When it is well cooked, mix milk in it and cook more. Bring the cooking chocolate to a boil. Boil the milk in another pan and add the baked chocolate to make a sauce and cool it. Grind the chocolate sauce, sago seeds, remaining milk and sugar as required in a grinder until all the ingredients are combined. Then pour into a glass and serve.
Cocoa powder - 6 tablespoons
Butter Twenty five grams
Chinese. 3 tablespoons
Water. A cup
Mix all ingredients and heat. When the sugar is dissolved, turn off the heat completely and cook over low heat until you reach the desired density. If the sauce is too thin, dissolve a teaspoon of cornflour in a little cold water and add. Keep running the spoon constantly so that no lumps form. The chocolate sauce is ready.
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