Cocoa powder

What to cook from Cocoa powder more

Cake "frontline"
2.1k - - -
Dear friends, I offer you famous in Azerbaijan cake! It's on par with cakes "Baku" and "Absheron" is the hallmark of the city of Baku! Touch to the traditional cuisine of Azerbaijan is preparing this cake! PS-weight of the finished cake 2 kg.
Cake "Agnes Bernauer"
1.8k - 160м 16
As I was waiting for this day to treat you to my favorite cooks, this wonderful, rich cake. Original cake Agnes Bernauer (Agnes-Bernauer -Torte) you can taste only in confectionery Cjpeg German town of Straubing, which believe that pastry your brand, and guests of Germany can enjoy this wonderful dessert here. We will make this good with Others. Oetker and me, who is celebrating his birthday! With great pleasure invite you to the table!
Triply "Tiramisu"
1.8k - 60м 4
Tiramisu is an Italian dessert. It's so popular that variations on its recipe dozens. Classic Tiramisu consists of: 1. cookie "Savoiardi" as the basis 2. impregnation of coffee (usually espresso), you can add Marsala wine 3. cream based on Mascarpone cheese, beaten raw eggs and sugar. 4. sprinkle them with cocoa powder. At home to repeat exactly this recipe is problematic. Yes, and raw eggs cause issues... I am personally a little afraid of eating them. Therefore, I suggest you do here is such trifle. They are easy to repeat at home. As for the taste - you will tell me, thank you. It is beyond words. It is necessary to try!
Chocolate cakes with cherries
1.5k 4.2 30м 3
These cakes can be prepared with any not very watery berries. This recipe is well suited for a large form - proportion for shapes of 20 cm, it is not a very high chocolate cake or, as I have 3 brownies in ceramic ramekins for desserts or just straight ceramic mugs. Very tasty!
Cake "chocolate boom"
1.3k - 60м -
The recipe for this cake I found on the Internet for a long time and so I decided to prepare it by making some changes. Delicious chocolate shokoladnyi cake - a real CHOCOLATE-BOOM! Chocolate lovers dedicated...
Cake "loaf"
1.3k 5 120м 12
Today I want to offer you one of the most unique cakes of the Soviet past. We can say that this is one of the masterpieces of the Soviet confectioners. The first time I had a chance to try this cake in Moscow in the mid-80s. the Second time - 7 years ago in Chelyabinsk. After returning home, I started to dig all the cooking sites looking for a recipe, but the cake is so difficult to prepare at home that for a long time, all my search results didn't bring. Apparently nobody wanted to risk it. But after a long search - a miracle! in one of the cooking forums I came across the coveted recipe. After reading it, however, depressed - too difficult. But, on reflection, decided. Alas, the first "damn", as usual, turned out lumpy, and, at the final stage when it was necessary to color the cake under the grill. I put it in the oven, and she started to wash the dishes. Casually, turning his head to the plate, I, to my horror, saw that the oven is blazing fire!!! In General, the top was completely charred. Had to cut what was supposed to be the most delicious. However, my family has stiskala for a sweet soul that remained, and were extremely satisfied. And still the cake didn't let me rest. Week I weighed everything "over" and "against" and took the risk again. The second attempt succeeded, but the desire to repeat substantially reduced. Was supposed to be a very significant occasion, I once again ventured into this culinary feat. Just make a reservation: if your oven has no functions "grill" or "convection", at worst, confectionery burner, you should not even start since the final stage is the process of caramelization. The first part of cake making is quite simple, familiar to most Housewives. Here is the second part advise to be patient and gather the maximum: it is not for the faint of heart! I will try to elaborate on the process of making the cake, but most likely will not be able to consider everything. If the recipe you are interested in, write that it is unclear I will clarify.

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