Chocolate marzipan cake
Ingredients for Chocolate Marzipan Cake:
- 250 g butter and 20 g for greasing molds
- 100 g dark orange chocolate
- 400 g flour
- 500 g cane sugar
- 50 g cocoa
- 1 tsp baking powder
- 2 eggs
- 300 g skim cream, whipped
- zest and juice of one orange
For marzipan:
- 90 g cane sugar
- 100 g icing sugar
- 200 g chopped almonds
- 50 g cocoa
- 1 egg
For butter orange cream:
- 500 g mascarpone
- 250 g butter
- 250 g icing sugar
- zest of two oranges
Preparation:
- Combine sugar, zest, a tablespoon of cocoa, baking powder, and a pinch of salt with flour. Melt the butter and chocolate in a water bath. Whisk the whites into a strong foam. Whisk the yolks and cream in another bowl. Combine all mixtures and stir.
- Spread the dough into oiled and flour-dusted tins and place in an oven preheated to 180 degrees for 45 minutes. The finished cakes should cool right in the mold, after which you can put them in the refrigerator overnight.
- Now proceed to marzipan. Combine powder, almonds and cocoa. Make a depression in the center of the mixture and pour the egg into it. Stir and form a ball with your hands. Wrap in plastic and forget about it for 30 minutes.
- Whisk soft butter for cream with powder until it brightens and becomes lush. Whisk the mascarpone separately and combine with the butter. Add the zest and stir.
- Cut the cakes in half horizontally and start assembling the cake, smearing each layer with cream. Roll the marzipan on a sprinkled surface with cocoa and use a baking dish to cut out a circle. Cover the cake with it. Decorate the sides or top with the remaining marzipan. Sprinkle the cake with cocoa.
Chocolate orange muffin
Ingredients:
- 1 orange
- 125 g cane sugar
- 200 g dark chocolate
- 100 g almonds
- 3 eggs
- 1/2 tsp baking powder
- orange zest for garnish
Preparation:
- Put the orange in a saucepan, add a glass of water and put it on fire. When the water boils, cover and simmer the orange for about 30 minutes over low heat. Cut the finished orange in half and remove the seeds. Transfer the whole orange to a blender, pour 5 tablespoons of water in which the orange was boiled, and grind the fruit until smooth.
- Melt the chocolate in a water bath. When completely melted, add orange puree, sugar, chopped almonds, egg yolks and baking powder to it.
- Whisk the whites until they are firm, and then combine with the chocolate-orange mass.
- Pour the dough into a parchment-lined mold and place for an hour in an oven preheated to 160 degrees.
- Pour melted chocolate over the finished cake and garnish with orange zest.
You can also use a square cake pan.
Chocolate fondant
Ingredients:
- 4 tbsp. l cocoa
- 50 g white chocolate
- 200 g dark 70% chocolate
- 200 g butter
- 4 eggs
- 3 egg yolks
- 90 g cane sugar
- 25 g flour
Preparation:
- Take small molds and grease them with butter, then sprinkle a little cocoa.
- Melt the butter along with the black and white chocolate in a water bath. Beat eggs, yolks and sugar in the same way (over a water bath) until the mixture is doubled in volume. Add flour to chocolate and mix well. Combine the chocolate and egg mixture and mix well.
- Distribute the dough into molds and place for 10 minutes in an oven preheated to 180 degrees.
Chocolates with violets
Ingredients:
- 100 g dark chocolate
- 2-3 st. l. candied violets (you can take any other flowers or replace them with nuts, dried fruits)
Preparation:
- Melt the chocolate in a water bath.
- Line a baking sheet with parchment and make melted chocolate circles on it. Put a violet on each circle and press it a little.
- Leave the candy to freeze. The main thing is not to put them in the refrigerator, in this case the chocolate will be covered with a white bloom.
- Put the finished candies beautifully on a dish. You can serve sweets with whipped cream.
Tip: you can give sweets any shape, it all depends on your imagination.
Chocolate muss
Ingredients:
- 4 Mars Chocolate Bars
- 100 ml milk
- 2 tbsp. l. cocoa
- 3 egg whites
Preparation:
- Place the chocolate bars and milk in a saucepan and melt over low heat. Remember to stir constantly.
- When the bars are melted, add cocoa there, mix and beat with a blender.
- Beat the egg whites until firm and gradually stir into the chocolate mass.
- Pour the mousse into portioned cups and refrigerate for a couple of hours until tender.
Tip: You can use chocolate chips, nuts or fresh berries to decorate.
Photo: Getty Images
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