Interesting facts about cooking
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How to bake English charlotte?
Charlotte has a long history with many plots. This dessert, originally English, in different countries has undergone its transformation and now the word "charlotte" in the world is called completely…

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Mint julep
Mint julep is one of the oldest and most famous cocktails. It is not clear when it was precisely mixed for the first time, but it is reliably known that…

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Chocolate Desserts without flour

Many baking recipes do not suffer at all if the flour in them is replaced by other components. What for? Baking without flour is interesting. She is unusually tender, she has a special taste, not peculiar to the flour desserts. In our today’s selection of three chocolate recipe without flour.
Brownie
For this brownie, you will definitely need baking paper, without it you simply cannot remove it from the mold. The dough in the finished state will be slightly viscous and this is the special charm of this baking. The delicate, super-chocolate taste of the brownie itself is enhanced by a thick layer of thick melted chocolate, which is applied to the surface of an already baked dessert. Preparing for a while this topping can not be done, you get a “lazy”, but still very tasty brownie.
For brownie:
300 g dark chocolate
55 g butter
150 g sugar
3 eggs
2 pinches of vanilla
20 g cocoa without sugar – for example, the Golden Label
2 pinches of salt
For topping:
170 g dark chocolate
120 g of cream 33-35%
55 g of large chips of dark chocolate or “chocolate drops”
Oven put warm up to 180 ° C. Lay out the baking paper so that it covers not only the bottom, but also the bumpers.
We start with the brownie dough. You will need to melt the chocolate – it is convenient to do this in the microwave in several stages of 30 seconds: heated, mixed, heated again and so on until the chocolate becomes liquid. If there is no microwave, you can melt the chocolate by heating it in a water bath.
Add butter and sugar to melted chocolate, stir until both components are dissolved, and then set this mix aside.
Now you will need another bowl in which you will beat the eggs, then add vanillin, cocoa powder and salt to them. The resulting whipped mass must be combined with the contents of the first bowl, mix well and then pour into the form. The mass should be thick as the fattest market sour cream.
Smooth it in shape so that the layer thickness is uniform, and the surface of the mass is as smooth as possible. If you see air bubbles on them, dispose of them – we don’t need to have hillocks on the brownie in the baking process – and they will definitely appear if you don’t pay attention to the bubbles.
Bake the brownies for 22-25 minutes. Having gotten, allow to cool completely, without taking out from a form.
Now you need to cook topping – delicious thick spreading, which we will cover brownies with a generous thick layer.
Chocolate grate on the finest grater, and add it to the pre-heated cream. Stir until the chocolate is melted and dissolved in them. Put this mixture in a thick layer on top of the brownie, sprinkle with large chocolate chips, and even better – with ready-made chocolate droplets – with them it turns out tastier.
After the topping has cooled, put the brownies in the fridge for a few hours, so that the top layer has “risen”. Only then can you get the brownie out of the mold and cut it. By the way, this should be done with a wet knife, then the dough will not stick to the blade.
Crispy Chocolate Chip Cookies
At the test stage, this cookie makes such a bad impression that it is impossible to even imagine that baking will result in it. On the baking sheet, the dough spreads and behaves in a completely inappropriate way. But in the process of baking with cookies, metamorphosis occurs: it sets, hardens, and as a result, when it cools, it will be firm and crunchy.
3 egg whites at room temperature
a pinch of vanilla
40 g cocoa powder without sugar
230 g icing sugar
1/4 tsp salt
170 g “chocolate drops” (can be replaced with a mixture of grated chocolate and crushed nuts)
While the oven warms up to 180 ° C, cover the baking tray with baking paper, and then start mixing the dough. The process begins with the whipping of proteins, but before you do this, you need to separate 1 tablespoon from the three not whipped proteins, and set aside for later.
So, the remaining whites whip to a state of strong foam.
Add vanilla and cocoa powder and gently mix until smooth. Then add and stir the icing sugar and salt. The mixture will be very thick – this is where the delayed portion of egg white will come in handy. Pour in it, mix, check whether there are no lumps left.
The dough is ready, it remains only to add “chocolate drops”. They not only give additional taste, but also help the liver to keep its shape, becoming something of a reinforcement for the dough. The dough without flour, of course, is not at all dense, it flows and “chocolate drops” perform the binding function. This is what we are? Do not bake cookies without or without crushed nuts that can replace them.
While dosing with a tablespoon of dough, pour it on a baking sheet covered with paper. Leave plenty of space between cookies, and they will greatly increase in diameter during baking.

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