Ingredients: 3 pears, 3 banana, 100 grams plain chocolate,
Number of persons: 3
Preheat the oven to 200 degrees. Peel 3 pears and cut into cubes. Cut 3 peeled bananas into slices and cut 100 grams plain chocolate into cubes. Divide the pears, bananas and chocolate over 3 sheets of parchment paper. Fold the parchment paper tightly. Place the packets about 10 minutes in the preheated oven. Remove carefully from the parchement paper. Serve with a scoop of ice cream. Enjoy!
Ingredients: 185 grams butter, 185 grams chocolate, 275 grams sugar, pinch of salt, 3 eggs, 85 grams flour, 40 grams cocoa powder,
Preheat the oven to 180 degrees. Grease a brownie-baking tin and line with parchment paper. Melt 185 grams butter with 185 chocolate au a bain marie. Let the chocolate cool slightly. Mix 275 grams sugar, a pinch of salt and 3 eggs until fluffy. Fold the melted chocolate, 85 grams flour and 40 grams of cocoa powder into it. Spatula until you have a similar batter. Pour the batter into the brownie-baking tin. Put the brownie-baking tin about 25 minutes in the preheated oven. Remove the brownie from the brownie-baking tin, let the brownie cool. Cut into equal pieces. Enjoy!
Ingredients: 100 grams butter, 100 grams chocolate, 500 grams flour, 120 grams sugar, 5 tablespoons cocoa powder, 5 teaspoons baking powder, salt, 3 eggs, 300 ml milk,
Number of muffins: 18
Preheat oven to 200 degrees. Melt 100 grams of butter. Chop 100 grams of dark chocolate into small pieces. Mix 500 grams flour, 120 grams sugar, 5 tablespoons cocoa powder, 5 teaspoons baking powder and salt. Mix 3 eggs with 300 ml of milk. Mix the milk and eggs into the flour. Add the melted butter and mix a little. Stir the chocolate pieces as the last into the batter. Put paper cupcakeforms in muffin pan. Fill the forms with the batter. Place the muffin pan about 25 minutes in the preheated oven. Remove the muffins from the muffin pan and allow to cool. Enjoy!
Ingredients: 200 grams dark chocolate 175 grams butter, 325 grams sugar, 3 eggs, 130 grams flour, 1 sachet of orange sugar (or vanilla sugar)
Preheat oven to 170 degrees. Grease a brownie-baking tin with butter and line with baking paper. Melt 200 grams dark chocolate with 175 grams butter au bain marie. Meanwhile, mix 325 grams sugar with 3 eggs until frothy. Fold gently 130 grams flour, 1 sachet of orange sugar (or vanilla sugar) and chocolate-butter mixture. Put the batter into the brownie-baking tin. Put the baking tin about 30 minutes in the preheated oven. Let the brownie cool well before you cut it into pieces. Sprinkle with a little icing sugar to decorate. Enjoy!
Ingredients: 120 grams butter, 100 grams sugar, 100 grams brown sugar, 1 sachet vanilla sugar, 1 egg, 150 grams flour, 50 grams cocoa powder, 200 grams dark chocolate,
Number of cookies: 6 big ones en 12 small ones
Mix 120 grams butter with 100 grams sugar, 100 grams brown sugar and 1 sachet vanilla sugar. Add 1 egg. Mix until you have a smooth mass. Add 150 grams flour and 50 grams of cocoa powder. Knead until you have a cohesive dough. Chop in food processor 200 grams of dark chocolate. Knead the chocolate into the dough. Make small balls of the dough with the size of small ping-pong balls. Put it on a baking sheet (lined with baking paper) with a distance of about 5 centimeter apart. Press the balls flat. Put the baking sheet with cookies in the preheated oven at 160 degrees (fon) for about 25 to 30 minutes. Allow the chocolate cookies cool on a rack. Enjoy!
Ingredients: 8 ladyfingers, strong cup of coffee, 75 grams sugar, 500 grams cottage cheese, 1 vanilla pod, strawberry jam, 50 grams dark chocolate,
Number of desserts: 4
Sprinkle 8 ladyfingers with a cup of strong coffee. Mix 75 grams sugar with 500 cottage cheese and the seeds of 1 vanilla pod. Put into 4 dessert glasses in each glass 1 broken ladyfinger. Spoon strawberry jam over it and then the cottage cheese. Start again with a broken ladyfinger, strawberry jam and cottage cheese. Finish with chopped dark chocolate. Cover the dessert glasses and chill well for at least 30 minutes in the refrigerator. Enjoy!
Ingredients: 4 eggs, 100 grams sugar, 40 grams of cocoa powder, 20 grams potato starch, apricot jam, 250 gram plain chocolate, 250 ml cream,
Preheat the oven to 180 degrees. Grease a springform with a diameter of 20 centimeters and flour the springform. Split 4 eggs. Mix the egg white to foam while adding gradually 80 grams of sugar. Mix 20 grams of sugar with the egg yolks. Fold gently the egg yolks, 40 grams cocoa powder and 20 grams potato starch by the foam. Spoon the batter into the springform. Place the springform 20 minutes in the preheated oven. Let the cake cool well then cut the cake into two slices. Brush the cut surface generously with apricot jam and place the other cake half on again. Bring 250 ml cream gently to the boil. Add 250 grams plain chocolate broken into pieces to the cream, wait 2 minutes and then gently stir through, so it will be a homogeneous mass. Brush this onto the cake completely. Use a small spatula to smooth out the chocolate. Allow the chocolate glaze to harden at least 45 minutes in the refrigerator. Enjoy!