Najjednostavnija čokoladna torta od keksa

Potrebni sastojci:

300 g petit beure keksa
250 g putera
120 g šećera u prahu
3 kašike kakao praha
Šaka grožđica
100 g oraha
3 kriške ananasa iz kompota
70 ml soka iz kompota


Priprema:

Obložite okrugli kalup za torte masnim papirom pa krenite na pripemu koja je više nego jednostavna. Mikserom mešajte puter i šećer u prahu dok ne postanu penasti, a zatim dodajte kakao i mešajte da se sve lepo sjedini.

Kekse rukama izlomite na sitnije komade, poslažite ih u kalup pa ih prelijte sokom od kompota i promešajte da se lepo obloži. Kremu od putera prelijte preko keksa (ostavite nekoliko kašika sa strane) zatim dodajte suvo grožđe, naseckane orahe i naseckani ananas pa sve promešajte da se svi sastojci sjedine. Celu tortu poravnajte pa premažite ostatkom puter kreme i stavite u frižider na najmanje 3 sata ili preko noći da se svi ukusi lepo upiju i povežu.

Tortu nemojte duže vreme ostavljati na sobnoj temperaturi.

(lifepressmagazin.com)

White cubes with strawberries

Ingredients: 

Base: 

250 gr. Oreo biscuit 

80 gr. butter 

Cream:

250 gr. Philadelphia cream cheese type 

120 gr. white chocolate 

2.5 dl. sweet cream 

1 konzervica of 397 gr. sweet thick condensed milk 

10 gr. gelatin powder + 4 tablespoons water 

300 gr. seckanih strawberries 

whipped cream for decoration 

Preparation: 

Prepare the mold 20x20 cm. I wrap wraps because it is easier later to pull out the board in easier and cut nicer . 

Ground biscuits and melted butter unite and spread the mold pressing gently batter to be smooth and flat surface. Leave in the freezer until cream preparation. Gelatin and water, stir and leave ten minutes to swell and heat gently to dissolve. 

White chocolate melt in pairs or in a microwave. Whip the cream. 

Connect cheese and condensed milk and whisk blender to obtain a fine cream. Add chocolate, blended, add to mixed sweet cream and gelatin and stir gently. 

Half the cream put on the surface of the cookies, spread out over the chopped strawberries and put the rest of the cream. 

Leave for several hours, preferably overnight, the cream nicely tightened and that the combined tastes.

(maminajela.com)

Slippery meringues

Ingredients: 

- For single crust - 3 egg whites 

9 tablespoons sugar 

1 teaspoon vinegar 

3 make this crust. 

For the filling: 

9 egg yolks 

150 gr. powdered sugar 

100 gr. chocolate for cooking, I like to put Milko, Leps taste cue 

250 gr. butter or margarine 

and more:

2 cream 

Preparation: 

Whisk egg whites and sugar in a very solid snow and add a teaspoon of vinegar. I immediately add sugar, spoon by spoon, as soon as I begin to mutim whites. On overturned baking dish measuring about 25 × 30 cm, on which lay baking paper, spread out the snow from the egg whites. Dry at 100 degrees about 1.5 hours. 

Filling : 

Whisk egg yolks and sugar and cook steamed ten minutes. Add chocolate, stir well and leave to cool. Foamed whisk butter and unite it with cold Filo. 

Fill each in this order - bark - chocolate filling - slag 

and repeat the process, third corps, which is not the last filuje. 

Instead of chocolate, you can add two or three tablespoons of cocoa powder, the taste will also be good. 

I never true ideal flat crust, much like my lepsa imperfect. :)

(maminajela.com)

Chocolate - Lemon Pie

Ingredients: 

Crust: 

450 gr. flour 

100 gr. butter rt 

180 gr. sugar 

100 gr. ground walnuts 

2 tablespoons honey 

2 eggs 

2 tablespoons cocoa 

7 tablespoons milk 

1 teaspoons baking soda 

Filling: 

5 dl. milk 

6 tablespoons flour 

4 tablespoons granulated sugar 

200 gr. butter or margarine 

200 gr. icing sugar 

juice of one lemon 

grated rind of half a lemon 

Preparation:

All the ingredients for the crust knead into a smooth and soft dough. Leave for half an hour in the fridge. Divided into four parts and each part thinly roll out and bake in a medium sized pan back .. I do it so that tests are developed directly on the pan covered in flour. 

Bake in the preheated oven at 200 degrees about ten minutes. When the crust is baked, cut ends that are slightly crossed edging out the pan, I walk through the rolling pin cover that once directly so hot. Then a thin crust and a long knife to separate from the pan and slowly descend to the table.filling 

From pint of milk separated about 2 dl. and mix it with 4 tablespoons of sugar and flour. Other milk, put to boil. Mix Flour so that there not to be lumps. Pour in milk velo (I cuttlefish soup through a juicer that is not no lumps) and cook for a few minutes on medium heat. Add the juice and zest of lemon and let it cool. 

Butter and powdered sugar foamed whisk, unite with previously cooled filling and stir with mixer in the highest gear to get a nice smooth cream. Cover fill each with about 5 tablespoons of full cream, not the last. 

Cake imposition, I put foil over and a larger pan to cover the entire surface of the cake in her example, two bottles of water. 

This cake does not put chocolate icing just sprinkle a little powdered sugar.

(maminajela.com)

Spiral Fruit Cake

Necessary ingredients: 

for the crust: 

120 g flour 

1 cup sugar 

1 teaspoon baking powder 

½ teaspoon salt 

125 ml oil 

60 ml of water 

4 egg yolks 

1 teaspoon vanilla extract 

1 teaspoon almond extract 

6 egg whites 

A little vinegar 

for the cream: 

3 cups cream cream 

90 g of powdered sugar 

30 g of powder to 

340g fresh raspberries 

1/3 cup almonds leaves 

grated chocolate 

Preparation:

Baking dish measuring 30 × 45 cm and set the pan with parchment paper, then grease the baking sheet and sprinkle with flour (very important). Turn on the oven to warms up to 160C. 

In a bowl, combine flour, ¾ cup sugar, baking powder and salt, and in a separate bowl whip the egg yolks, oil, water and both extracts. 

Mix egg whites in a separate bowl first on low speed and then stronger, and during the mixing, add a few drops of vinegar and gradually add the remaining sugar - one tablespoon by tablespoon. Whisk egg whites until they become shiny and firm. 

Fold the egg yolk batter of the dry ingredients and all unite, and then little by little, add the egg whites and gently stir until the mixture is uniform.The resulting test pour into the prepared baking pan and bake for 18-20 minutes. Remove roasting pan from the oven and allow to cool, and while waiting in the fridge put the wiper from the mixer and empty container in which you will rile sweet cream. Pour cream into chilled bowl and sprinkle on top of the cocoa and sugar and whisk everything until you get a solid cream, but be careful not to overstate you do not get lumps. Cut raspberries in small pieces, and leave some raspberries whole for decoration. 

Crust in pan, cut into five equal strips - horizontally. A little more than half the cream coat over crust and smooth the surface and above Arrange the raspberries and almond flakes and palms gently push them into the cream. The first tape coated crust and gently roll it upright onto the center of the plate for serving. The second tape roll around first, starting from the end of the first rolled tape and repeat the process until you reach the end. Pages cake brush with remaining cream and decorate at the top of the whole raspberries and grated chocolate. Leave to cool in the fridge for at least an hour before serving. 

(lifepressmagazin.com)

Bounty čokoladice: za 10 minuta :$

Sastojci:

- 200 ml kondenziranog mlijeka (ili vrhnja za kuhanje)
- 150 g mrvica kokosa
- 400 g šećera u prahu
- 400 g čokolade (mliječne ili s većim postotkom kakaa)

Priprema:

U zdjeli ulijte mlijeko i dodajte mrvice kokosa.
Dodajte i šećer te sve zajedno dobro izmiješajte dok ne dobijete gustu, kremastu masu.Ulijte smjesu u kalupe ili u četvrtastu posudu i stavite je u hladnjak da se potpuno ohladi.

Nakon što se smjesa ohladila i stvrdnula izvadite je iz kalupa ili je narežite na prutiće.
Jedan po jedan prutić umačite u otopljenu čokoladu te vratite u hladnjak dok se čokolada potpuno ne stvrdne.

Nougat torta s čokoladnim bombonima

Sastojci:

jaje: 3
šećer: 100 g
brašno: 75 g
kakao: 15 g
prašak za pecivo: 1 žličica
gustin: 25 g
čokolada: 250 g
nougat: 200 g
slatko vrhnje: 7,5 dl
lješnjak: 100 g
kakao: 1-2 žlice

Toffifee bomboni: 100-150 g

Priprema:

Za kremu čokoladu za kuhanje i nougat grubo narezati. Slatko vrhnje zagrijati, skinuti sa štednjaka, čokoladu i nugat dodati i miješati dok se ne rastope. Staviti u hladnjak 4 – 5 sati da se vrhnje potpuno ohladi. Za tijesto bjelanjke s 3 žlice hladne vode čvrsto ulupati, dodati postupno šećer i miješati dok se šećer ne rastopi. Žumanjke dodati i izmiješati. Brašno, kakao, gustin i prašak za pecivo izmiješati (po potrebi protisnuti kroz cjedilo). Polako dodati smjesi od jaja i s pjenačom oprezno povezati.

Dno kalupa za tortu (26 cm) namazati uljem i posuti brašnom. Tijesto usuti u kalup, izravnati i peći 20 – 25 min. na 175 °C. Pečeni biskvit izvaditi iz pećnice, nožem odvojiti od ruba i ostaviti da se hladi. Hladan uzdužno jednom prerezati. Lješnjake nasjeckati i bez masnoće propržiti. Ostaviti da se ohlade i dodati ih hladnom čokoladnom vrhnju. Mikserom vrhnje napola ulupati (ne prečvrsto).

Jedan biskvit staviti na tanjur za tortu, oko njega obruč kalupa od torte i biskvit namazati s 2/3 kreme, položiti drugi biskvit i premazati ostatkom kreme. Tortu ostaviti da se hladi 3 – 4 sata, zatim tortu posuti s kakaom i ukrasiti s Toffifee (čokoladnim bombonima).


(ljiljananieder.com)

Home made Snickers

Ingredients: 

• 100 g peanut butter 
• 200 grams of caramel .. (any hazelnut) 
• 200 grams unsalted peanuts (may slightly salted it gives better effect) 
• 150g Pettit beer biscuits or a biscuit with butter 
• 300g chocolate ( 100g of cooking chocolate and 200 g of milk chocolade )

Preparation: 

Cookies grind very very finely. Add the minimum amount of water to make a mixture that is compact.Place the foil on the pan size approximately 16 Snickers bar.Chill the mixture a little bit in the fridge to tighten.Unite caramel (which should first dissolve) peanut butter and peanuts in the mixture, after you apply the cookies that are removed from the strips. Let it stand back a bit in the fridge and after about half an hour check if the mass had cooled sufficiently to be cut to 16 parts of signs around the pan lengthwise in half and then make 7 or 8 transverse lines for each 14 to 16 pieces of future chocolate. Melt the chocolate ... take one by one plate lightly with tongs and push dip into the chocolate.Cover all parts with chocolate , and let them dry on the baking papper.

Home made Caramel

 Ingredients: 

• 200 gr. sugar 
• 2 tablespoons water 
• 200 ml. cream 
• 20 gr. butter 
• a pinch of salt

Preparation:

At the moderate temperature heat water and sugar , until the sugar is completely melted and becomes caramelized.It is very important that you do not add the other ingredients until the sugar becomes reddish translucent and without lumps.Remove from heat and add butter. Mix, return to heat and add the hot cream and a pinch of salt. Mix and let it boil on medium heat for about 5 minutes. 

Caramel color and density will depend on the length and the cooking temperature at which it cooks. . If you cook it longer will get a thicker and darker caramel. We cooked after adding cream for about 5 minutes on high heat a little, becouse I wanted a thick caramel.

 You will get over 300 gr. caramel. 

The caramel can be used as a topping for ice cream, the addition of cream, pancake ... It is enough strong to be used as a stand-alone fil.

Snikers čokoladice

Sastojci:

• 100 g putera od kikirikija
• 200 grama karamela..(bilo kojih lesnik ili obicnih)
• 200 grama neslanog kikirikija(moze i blago zasoljen bolji je efekat)
• 150g Pettit beer keksa ili neki keks sa puterom
• 300 g cokolade i to 100 g za kuvanje i 200 g mlecne

Priprema:

Keks samleti jako jako sitno dodati minimalnu kolicinu vode i napraviti smesu koja je kompaktna.
Postaviti je na foliju u Plehu velicine otprilike 16 snickersa i malo prohladiti u frizideru da se stegne.
Sjediniti Karamelu (koju prvo treba otopiti) puter od kikirikija i kikiriki u smesu koju posle nanosite na keks koji ste izvadili iz friza.
Ostaviti da odstoji opet malo u frizideru i posle jedno pola sata proverite dali je masa dovoljno ohladjena da se isece na 16 delova znaci otprilike po duzini pleha na pola i onda napravite 7 ili 8 poprecnih linija za jedno 14 do 16 komada buducih cokloadica.
Otopite cokoladu...uzmite jednu po jednu plocicu lagano sa hvataljkama umocite u cokoladu tako sto cete natopiti sve strane i posle ostavite da se ocedi na papiru za pecenje ili nekom drugom papiru koji je mastan da vam se ne bi zalepili...


Domaći karamel



Sastojci:

• 200 gr. šećera
• 2 kašike vode 
• 200 ml. slatke pavlake 
• 20 gr. maslaca
• na vrh noža soli 

Priprema:

Šećer i vodu zagrevati na umerenoj temperaturi dok se šećer skroz ne istopi i postane karamelizovan. Ovo je jako važno, da ne dodajete druge sastojke dok šećer ne postane crvenkasto staklast i bez grudvica.
Skloniti sa vatre i dodati maslac. Izmešati, vratiti na vatru i dodati vrelu slatku pavlaku i malo soli. Dobro izmešajte i otavite da se krčka na umerenoj temperaturi oko 5 minuta. 

Gustina i boja karamela zavisiće od dužine kuvanja i temperature na kojoj se kuva. . Ako kuvamo duže dobiće se gušći i tamniji karamel. Mi smo kuvali posle dodavanja slatke pavlake još oko 5 minuta na malo jačoj vatri, htela sam gust karamel. 

Dobićete preko 300 gr. karamela.

Ovaj Karamel može se koristiti kao preliv za sladoled, kreme, dodatak kremama, za palačinke... Dovoljno je čvrst da se koristi i kao samostalni fil.