chocolate cheese cake

chocolate cheese cake

 

 This delicious snack that not only fit to serve as your child is on vacation at home but also serve as suitable for your social gathering or a small party at home. Because the taste is sweet and tasty while also creamy texture is much like a snack.

banana chocolate donut

banana chocolate donut

 

Make the donuts do not have a spherical shape with a hole in the middle. But you can menyajilkan donuts with different shapes. Shaped like small balls and then stabbed as skewers when they are presented. Well, look like this would attract more attention. You can also make creations with a dip in melted chocolate colorful. Hmm ... certainly more exciting!

Recipes ROMEO and JULIET Cake

ROMEO and JULIET Cake Recipes

 

Want to make a super special cake on Valentine's Day? Try the cake on this one. Two types of cheesecake are united then coated with chocolate glaze. Matter of taste? Hmm .. no question about stroking the delicate savory sticky tongue!

Ingredients:

Baked Cheese Cake:1350 g cream cheese12 eggs225 g caster sugar350 g fresh cream115 g cornstarch65 g butter, meltedOranges 1 lemon, grated peel1 teaspoon vanilla extract10 items egg white175 g caster sugar

Strawberry Cream Cheese Cake:

550 g cream cheese70 g of chicken egg white110 g caster sugar50 g of strawberry puree4 sheets of gelatin125 g home made strawberry clock450 g whipped cream

Chocolate glazing:

115 g of water215 g sugar200 g glucose110 g evaporated milk425 g dark chocolate 70% of cocoa6 sheets of gelatin

How to Make:

    Baked Cheese Cake:

    Mix the fresh cream with corn flour (maize) and sugar.
    Cook over low heat while stirring until blended and smooth. Remove and let cool.
    Beat cream cheese until smooth.
    Add the eggs gradually while beat until blended.
    Enter the VLA cream, orange zest, and vanilla.
    Beat the egg whites with sugar until stiff half.
    Enter into the cheese mixture, stirring until smooth '
    Prepare a 16 cm diameter pan, and fill with cheese mixture.
    Prepare a flat baking sheet larger. Place the pan containing the cheese dough into a flat baking sheet.
    Bake in hot oven to 160 C for 1 hour.

    Strawberry Cream Cheesecake:

    Beat cream cheese until smooth.
    Enter the warm strawberry puree and stir well.
    Enter the gelatin that has been melted, stir well.
    Beat the egg whites until stiff, put in the dough. Stir well.
    Add some strawberry jam. Stir until blended.

    Completion:

    Prepare a baking pan 20 cm. prepared vanilla sponge to the bottom.
    Pour a quarter of the pan with strawberry cream (mousse).
    Stacks in dalamnnya with baked strawberry cheese cake (try not to stick to the wall pan).
    Fill with the remaining strawberry clock is selected only a blob of strawberry / intact.
    Continue with the remaining mousse to fill the flat surface of a baking pan, store in freezer.
    Section is printed in the form of liver mousse, with a high max. 2 cm, and store in freezer.

    Chocolate glazing:

    Boil water, glucose and sugar, put condensed milk, gelatin and dark chocolate, stirring until smooth
    While still frozen, remove cheesecake from pan. Stack the mouse heart forms.
    Flush with chocolate glazing.
    Allow it to freeze, cut into wedges and serve.

To pan 20 cm 2 @ 8 pieces

Recipes Milk Almondies

Milk Almondies Recipes

 

were not passion? Maybe a piece of this cake can make you full of energy. Cake on this one using a mixture of chocolate and almonds. Krenyes sweet savory. Pieces of brown to give a sweet surprise when chewed.

ingredients:

500 g milk cooking chocolate, chopped
75 g butter
3 eggs
150 g sugar
100 g sliced ​​almonds
Sift together:
180 g flour
½ teaspoon baking soda
½ tsp baking powder

How to make:

Semir 18 cm rectangular baking dish with butter, sprinkle a little flour.
Heat the oven until it reaches a temperature of 180 C.
Take 400 g cooking chocolate, put it in a heat resistant container.
Add butter, a team of up to melting. Lift.
Add sugar, stirring until sugar dissolves.
Add flour mixture, 100 g cooking chocolate and some of the remaining almonds. Stir well.
Pour into the pan, smooth.
Bake for 30 minutes until cooked and dry.
Remove and let cool.
Cut into wedges and serve.

For 16 pieces

Recipes ChocoTumb Cookies

ChocoTumb Cookies Recipes 

 

To reduce child hunger after school, chocolate cake containing chocolate could provide energy. Makes it easy and can be filled chocolates will be eaten shortly. If kept refrigerated chocolate flavor krenyes more exciting. let's make!

ingredients:

50 g dark cooking chocolate, chopped
100 g butter
50 g sugar
175 g flour
contents:
75 g dark cooking chocolate, chopped, melted

How to make:

     Tim chocolate until melted and set aside.
     Beat butter and sugar until smooth.
     Add melted chocolate and stir well.
     Enter the flour and stir well.
     Form the dough into balls for kelereang.
     Arrange on a flat baking sheet. Press the center with the tip of the little finger to the hole.
     Bake in hot oven for 20 minutes until cooked and fragrant.
     Lift and dinginkam.
     Fill the center of the concave with melted chocolate.
     Let stand until chocolate hardens.

For 24 pieces

Recipes Choco Cheesecake

Choco Cheesecake Recipes 

 

Chocolate and cheese? Hmm ... must all love one or even both. Moist cake with a soft texture is very sticky tongue stroking. Not too sweet and more enjoyable with a cup of coffee.

ingredients:

1 egg
225 g cream cheese
2 tablespoons granulated sugar
½ tsp vanilla powder
Chocolate dough:
120 g dark cooking chocolate, roughly chopped
120 g unsalted butter
100 g sugar
2 chicken eggs
50 g flour

How to make:

     Semir 18 cm rectangular baking dish with butter and sprinkle with flour.
     Beat cream cheese and sugar until smooth.
     Add eggs and vanilla, beat well. Set aside.
     Chocolate dough:
     Tim chocolate and butter until melted. Lift.
     Enter the sugar, stirring until sugar dissolves.
     Add eggs, stirring until thick and smooth.
     Add flour and stir well.
     Pour some into the pan.
     Give the dough cream cheese, smooth.
     Pour remaining chocolate batter, put the remaining dough cheese last.
     Bake in hot oven 180 C for 45 minutes.
     Lift, dingikan until slightly frozen cake.
     Cut into wedges and serve.

For 12 pieces

Recipes Black Forest in Shooter

Black Forest in Shooter Recipes

 

A soft layer of chocolate mousse, interspersed with black cherry filling a chewy sweet and sour. The more perfect with shaved chocolate topping is used. Hmm .. yummy!

ingredients:

chocolate sponge cake, cut to size glass
Simple Chocolate Mousse:
250 g Dark Chocolate
250 g liquid cream (warm)
25 g glucose
525 g semi whipped cream
Vanilla Bean Chantilly:
500 g whipped cream
35 g powdered sugar
1 stick of vanilla bean
Dark Cherry Filling:
350 g of dark sweet cherry
150 g of dark sweet cherry syrup
30 g cornstarch
1 sliced ​​navel orange peel
50 g Kirsch wasser
Garnishes:
shaved chocolate

How to make:

     Simple Chocolate Mousse:
     Warm the cream and Glucose, mix into the chocolate and stir until smooth, leave at room temperature, and mix the semi whipped cream.
     Vanilla Bean Chantilly:
     Beat in powdered sugar whipped ceam half stiff, then enter the vanilla bean and mix well
     Dark Cherry Filling:
     Boil dark cherry syrup with orange zest to a boil, put cornstarch, stirring until sauce thickens crate.
     Masukkna dark cherry and kirsch wasser, leave at room temperature ..
     Stages of completion:
     Prepare a small glass or the like, filled with pieces of chocolate sponge cake soaked with syrup Kirch.
     Layer the chocolate mousse, filled with dark cherry filling, add vanilla Chantilly and garnish with grated chocolate.

To: 30 pieces

Recipes Hot chocolate spoons

Hot chocolate spoons Recipes

 

Summary: Hot chocolate on a spoon, just add some hot milk, stir, and ready!

Preparation time: 5 minute(s)
Cooking time: 5 minute(s)

Number of servings (yield): 12

Ingredients

• 250 g chocolate
• 100 g confectioner’s sugar

Directions

1. Melt chocolate using the microwave. Chop the chocolate, and put it in a bowl. Run the microwave in 30 second increments, stirring in between. Finish the heating when most, but not all, of the chocolate is melted. Stir the chocolate continuously until it is smooth, shiny, and completely melted.
2. Add sugar, and stir until completely combined and smooth. It will have the consistency of a thick frosting
3. Pipe the chocolate into your chocolate mold. Add a wooden or plastic coffee spoon, and place in the fridge until you are going to use them.
4. To enjoy this hot chocolate spoons, pour 100 ml boiling milk in a cup, place a spoon on it, and stir until dissolved.

Notes

• Chocolate might look ugly once removed from your mold, since we have not tempered chocolate. If this occurs, you can dip the cubes into melted chocolate for a shinier finish. You can find here the printable labels I have used to decorate the spoons.
• You might substitute 20 g sugar and add 20 g unsweetened cocoa powder for a stronger taste, or 20 g cornstarch for a thicker hot chocolate.

Recipes Spanish hot chocolate

Spanish hot chocolate Recipes

 

Summary: Hot chocolate recipe, Spanish style

Preparation time: 5 minute(s)
Cooking time: 15 minute(s)

Number of servings (yield): 6

Ingredients

• 250 g bitter chocolate
• 100 g sugar
• 30 g cornstarch
• 1 l milk
• Optional: cinnamon, vanilla,..

Directions

1. Whisk together cornstarch and 1/2 cup milk until smooth.
2. Cook remaining milk and sugar in a large saucepan over medium heat until it boils.
3. Whisk in chocolate and stir until smooth, whisking constantly
4. Whisk in cornstarch mixture, and whisk until mixture thickens (mixture will thicken more as it cools.) Serve immediately with “churros”

Recipes Donut holes

Donut holes Recipes

 

 

Prep time: 30 min (plus resting time, 2 to 3 hours)
Cooking time: 20 min

Yield: 48 donut balls

Rating 5 Average value 1

Ingredients

• 300 gr. strong wheat flour
• 200 gr all purpose flour
• 80 gr. sugar
• 5 gr. salt
• 20 gr. powdered milk
• 20 gr dry instant yeast
• 230 gr. water
• 1 egg (medium size)
• 40 gr. lard (you might use butter)

Directions

1. Start by mixing dry ingredients: flours, sugar, salt, milk, and dry yeast.
2. Add water, and beaten egg. Knead dough about 5 minutes
3. Add lard (room temperature) and knead until soft and smooth. Add some flour if the dough is too sticky, but be careful not to add too much (I never add any). Shape into a ball, and let it rest in a bowl, covered with a cloth, for 1 or 2 hours, until doubled in size
4. Roll the dough on a slightly floured surface to a thickness of 1 cm. Cut the donut balls using a small round cookie cutter (mine was 5 cm, it can be smaller). Place the donut balls on a baking sheet covered with paper parchment, and let them rise for 30 minutes to 1 hour
5. Heat vegetable oil in deep fryer to 350° F. Slide doughnuts balls into hot oil with wide spatula and fry until golden brown
6. Drain them on paper towels, and dip the doughnut holes in sugar glaze. Set on rack until cooled (if you are strong enough to wait) and fill them using a piping bag

Recipes Puppy Cake Pops

Puppy Cake Pops Recipes

 

Recipe ( serves 40-50 canine lovers )

ingredients & stuff youll want :

1 box cake combine ( i take advantage ofd chocolate ), baked as directed on box and cooled
1 will frosting ( i take advantage ofd chocolate )
1 package chocolate candy melts
1 package peanut butter candy melts
lollipop sticks
americolor gourmet writer black edible ink pens
plastic spoons
mini chocolate chips
styrofoam block

directions :

for the ears ( will build ahead daily or 2 previous time ) :

fill within of plastic spoons with melted candy coating of your selection, so the candy is in the form of elongated teardrops. place spoons on largest plate you'll fit in your freezer. place plate of spoons in freezer regarding 5 minutes to line. barely pop the ears right out of the spoon, and keep in fridge till able to use.

for assembling cake pops :

when cake is cooled, get your clean hands dirty and crumble it up during a giant bowl. combine well with 3/4 will of frosting. this can be nice and messy ! roll mixture into balls to a small degree smaller than golf sized. place on wax paper.

soften candy melts in separate bowls in microwave, stirring well. dip tip of lollipop stick into melted candy and that insert halfway into cake balls. place in freezer to firm up, regarding ten minutes.  once firm, hold every cake ball by the stick and rotate cake balls into melted candy till utterly lined. stick into styrofoam block, thus cake pops are sitting right facet up.

before candy coating utterly dries, “glue” on the ears and nose. if coating may be already dry, barely place a dab of melted candy coating on thus you'll does oner gluing. use same methodology to “glue” on collars, if desired. once coating is absolutely dry, use edible pen to draw the eyes and nose. pops may be kept in fridge till serving, if your space temp is simply too warm. enjoy your sweet puppy cake pops !

Recipes Vanilla-Oreo Icecream

Vanilla-Oreo Icecream Recipes 

Preparation: 5 min
Cooking time: 15 min
Total: 20 min
Yield: 1 liter

Ingredients:

For the custard
• 250 ml milk
• 250 ml cream
• 150 grsugar
• 30 gr cornstarch
• 1 vanilla pod
• 3 yolks (medium size eggs)
To finish the icecream:
• 250 ml whipping cream
• 10 or 15 Oreo cookies

Difficulty: Only for people able to say Supercalifragilisticexpialidocious.

Preparation:

1. Put 250 ml cream, 150 ml milk, sugar and vanilla pod in a saucepan over medium heat until it boils.In a bowl, blend cornstarch, and remaining milk; add beaten egg yolks. Remove bean pod from pot. Add cornstarch mixture to pot.
2. Cook, stirring, until it starts to thicken and barely reaches a boil, about 5 minutes. Immediately reduce heat to very low and stir for 5 minutes or so until thick. Chill until cool.
3. Whip remaining cream with an elecric mixer, and add to the mixture carefully. Pour into an ice cream machine and prepare according to the manufacturer’s instructions. In my machine it takes about 30 minutes.
4. Five minutes before it ends, add chopped cookies, and place in freezer. Take out of the freezer ten minutes before it is going to be served.

Recipes Rainbow cake

Rainbow cake Recipes

 

Preparation time: 30 min
Cooking time: 45 min

Yield: 18

Ingredients

Cake:

• 1 1/4 cups mayonnaise
• 1 cup sugar
• 2 cups flour
• 4 tbs unsweetened cocoa powder
• 1 tbs baking powder
• 1 cup water
• 1 tsp powdered vanilla pod
Buttercream:

• 1/2 cup milk
• 1 cup confectioner’s sugar
• 3 sticks butter, room temperature
Decoration:

• 44 oz M&M or smarties (5 packets)
• 2 cups pink, blue or white candy cotton

Directions

1. First prepare the cake. Preheat oven to 350ºF and grease a 20-22 mold. Set aside. Put mayonnaise in a large bowl, add dry ingredients, and finally water. Beat on low speed until completely integrated. Pour cake mix on the mold, and bake for 40 minutes (it should not be completely dry, it is a moist cake)
2. Once baked, let it cool on a wire rack. When completely cool, cut a circle out of the centre of the cake using an 7-8cm round cutter and cut the cake in half to form the rainbow shapes


3. To prepare the buttercream, beat all ingredients on high speed until fluffy
4. Using a spatula or palette knife, spread buttercream over the cakes, covering completely. Arrange M&Ms over the top of the ganache, with rainbow colours. Place candy cotton as clouds on the bottoms of the cake

Recipes Icecream Cupcakes II

Icecream Cupcakes II Recipes

 

Ingredients

• 500 g cake
• 250 g cream cheese
• 250 g dark chocolate (or candy melts)
• 100 g pink candy melts
• 12-18 icecream cones
• sprinkles and cherry gummies to decorate (optional)

Directions

1. In large bowl, use hands to crumble cake until no large chunks remain.
2. Add cheese and mix with your fingers until well combined.
3. Form mixture into cake balls the size of your icecream cones and press down into the cones to ensure that they are stable
4. Melt dark chocolate in a bowl, take one icecream cupcake at a time and dip it upside down into the chocolate right until it reaches the edge of the cone. I made some holes on a shoe box to place the cones so that they would stay upright until set, you might also use a styrofoam block
5. Let the cones set in the fridge
6. Melt pink candy melts, and use a spoon to drizzle it on top of the chocolate. Add some sprinkles and a cherry gummy, and keep in the fridge until consumption

Recipes Icecream cupcakes

Icecream Cupcakes Recipes 

 

Ingredients

Cupcakes:

• 250 g butter (2 sticks)
• 250 g sugar (1 and 1/8 cups)
• 4 eggs
• 1 tsp baking powder
• 1 pinch of salt
• 250 g flour (2 and 1/4 cups)
• 12 flat bottom icecream cones

Chocolate frosting:

• 500 ml heavy cream (2 cups)
• 250 g dark chocolate (9 oz)
• 100 g sugar (1/2 cup)

Preparación

1. Preheat oven to 350º F and line a baking tray with paper parchment.
2. In a large bowl, place sugar and butter (room temperature) and beat until light and fluffy
3. Add eggs, one at a time, until well integrated
4. Add flour, baking powder and salt, and mix until combined
5. Distribute cake batter among 12 icecream cones, and bake for about 20 minutes
6. Let them cool on a wire rack. You might store them overnight in an airtight container
7. To prepare the chocolate frosting, bring sugar and cream to boil. Remove from heat, and add chopped chocolate.
8. Let it rest for a few minutes, and stir until completely melted. Place in the fridge for at least 12 hours
9. Next day, beat chocolate cream on high speed until light and fluffly. Using a piping bag, pipe in circular motion to create a soft serve ice cream effect with the chocolate whipped cream. Add some sprinkles to decorate if desired. Keep in the fridge until consumption

Recipes Chocolate Vanilla Frozen cake

Chocolate Vanilla Frozen cake Recipes 

Prep time: 20 min
Cooking time: 40 min

Yield: 12-16

Ingredients

Moist chocolate cake:
• 200 g flour (1 and3/4 cups)
• 300 g sugar (1 and 1/3 cups)
• 90 g unsweetened cocoa powder (3/4 cups)
• 1 tsp baking powder
• 1 pinch of salt
• 2 eggs
• 200 ml buttermilk (4/5 cup)
• 125 g butter, melted (1 stick)
• 200 ml freshly brewed hot coffee (4/5 cup)
Ice cream filling:
• 1 l vanilla icecream (33 fl oz)
Chocolate frosting:
• 200 ml heavy cream (4/5 cup)
• 50 g butter (1/2 stick)
• 250 g dark chocolate (9 oz)
• chopped almonds to decorate

Directions

1. Preheat oven to 350 degrees. Grease and flour (or use baking spray) two 9-inch baking pansand set aside
2. Stir together flour, sugar, cocoa, baking powder, and salt.
3. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth
4. Add hot coffee, and mix well. The batter will be very runny (probably that is why the cake is so moist)
5. Distribute batter between the two pans and bake on middle rack of oven for about 20-25 minutes
6. Wait 15 minutos before unmolding. Let the cakes cool completely on a wire rack
7. Take the icecream out of the freezer a few minutes before starting to assembly the cake, to soften and make it more spreadable. Line a mold with paper parchment (the size of your cakes, mine were 8 inches after baking and cooling)
8. Place a cake inside de mold, spread the icecream over it, and top with the other cake. Freeze, if possible 24 hours
9. Next day, prepare the chocolate frosting. Pour cream on a medium saucepan, bring to boil, remove from heat, and add chopped chocolate and butter. Allow to rest for a few minutes, and then stir until dissolved.
10. Place cake on a wire rack, and pour frosting over it, being careful to cover the cake completely. Drop some chopped almonds over it, and freeze again until you are going to serve it.

Recipes Steamed Chocolate Brownies

Steamed Chocolate Brownies Recipes

 

Steamed Chocolate Brownies Ingredients:

•      Wheat Flour, 200 gr

•      Refined sugar, 300 gr

•      Eggs, 6 eggs

•      Butter, 200 gr -> thawed

•      Baking Powder, 1/2 teaspoon

•      Sp, 1/2 teaspoon

•      Brown powder, 50 gr

•      Chocolate Blocks, 150 g -> thawed

How to make Steamed Chocolate Brownies:

•      Combine eggs, sugar and sp then mekser for 15 minutes.

•      Then enter the flour, cocoa powder, baking powder while continuing dimekder.

•      Enter the melted butter stirred but not with mekser.

•      Finally enter the chocolate has melted continue to enter into the pan and steam for 20 minutes.

•      This recipe for pan size 25x25 cm. When finished cut according to taste.