The five-minute chocolate cake

Ingredients:

For the dough:

● kefir or yogurt -300 g

● Sugar - 1 cup

● Eggs - 2 pcs.

● Vegetable oil - 2 tbsp. l.

● Cocoa - 2-3 tbsp. l.

● Soda - 1 tsp

● flour - 2 cups

For the cream:

1 variant - sour cream

● Sour cream - 400 g

● Sugar - 1 cup

● Butter -200 g

2 variant - custard

● Eggs - 2 pcs.

● Sugar - 300 g

● flour, 2 tbsp. l (heaped)

● Milk - 400 g

● Vanilla sugar - 1 package

● Butter -200 g

● To -pechene dusting, or chocolate, or nuts

Preparation:

1.Test this chocolate cake is cooked very simply. In a bowl, lightly beat eggs, oil and yogurt, t. E., That the liquid. In another - all dry: flour, sugar, baking soda cocoa.

2. In a bowl with the dry mixture pour in the beaten eggs and mix well. Pour into a greased form, put in preheated duhovku.Vypekat 50 minutes at a temperature of 200-170 degrees.

The cooled cake cut into three pieces, smeared with cream and sprinkle with chocolate or nuts.

3.Gotovim cream chocolate cake.

Sour cream: Mix the softened butter with cream and sugar beat.

Custard: Put milk to boil. Meanwhile, beat the egg white-sugar, then gradually drive the flour, continuing to whisk. Pour this mixture in a thin stream into boiling milk, stirring vigorously. Reduce heat, add vanilla, continuing to knead the cream well. Cool. Add the softened butter. Stir well. Put in the fridge for half an hour. The cream is ready. Chocolate cake is ready!

How to make "Little Black Dress" Cake

Even Coco Chanel said that in the wardrobe of every woman have to be a little black dress.

We will continue: in the kitchen of every woman have to be a little chocolate cake. The same simple, elegant, eye-popping. To friends with envy gasped, and the men could not break away.

The gastronomic masterpiece, the taste is reminiscent brownie cake with a thick layer of chocolate fudge and juicy fruit - a "little black dress" of all bring to mind.

Ingredients:

Butter - 85 g

Bitter chocolate - 85 gra,s (70% plus)

Wheat flour - 140 grams

Cocoa powder - 30g

Sugar - 150 g

Salt - 1/2 ch. L.

Disintegrant - 1 hour. L.

Soda - a pinch

Egg - 2 pcs.

Milk - 2 tbsp. l.

Natural yoghurt - 150 ml (3/4 c.) (Can be replaced with yogurt) 2-3%

Vanilla extract - 1 tsp

Cream:

Butter - 35 g

Dark chocolate (70% or higher) - 200 g

Holocaust (1/3 c.) - 80 ml

Salt - a pinch

Dark rum or brandy (you can not add) - 2 tbsp. l.

Fatty cream (you can not add) - 100 ml

Fresh fruits and berries for decoration

It will take shape with a diameter of 20 cm

Preparation:

1. An oven heated to 160-165 ° C. The form of grease with butter.

2. Melt the butter with the chocolate cool slightly.

3. The flour, cocoa powder, sugar, salt, baking soda and baking powder in a large bowl mix whisk.

4. Separately, mix the eggs, milk, yogurt, and vanilla extract, add them to the chocolate and oil mixture, mix well.

5. Connect the liquid and dry ingredients, knead the dough is smooth consistency fat sour cream. Long did not stir!

6. Put the dough into the prepared pan, smooth and put in the oven.

Enjoy The Party!

How do I make CHOCOLATE BUTTERFLIES

Type in any search engine “butterfly coloring pictures" (in a bunch of pictures), choose your favorite butterfly print.

** I'm just different butterflies different, sizes printed.

Insert a piece of paper with a picture of the butterfly - in a file.

Chocolate Narubai finely, put in a tight plastic bag and melt the chocolate in the microwave.

** I melt for power 600 w, and a half minutes (every 30 seconds, "I move" chocolate to melt evenly).

Melted chocolate to move to the corner of the package, cut off the tip and draw maaalenky butterfly wings (wings only!) To a file on a cliché.

** We try to do as much as possible pattern thicker so butterfly wings are stronger.

Give flaps to dry at room temperature and then remove in the refrigerator for 10 minutes (cooling wings will be easier to remove from a file). Cold fingers (hold your fingers under running cold water or wipe with a cube of ice), carefully remove the wings with a file and passed on to a sheet of parchment.

Again warms the chocolate in the microwave.

Take a small piece of parchment, folding it in half and squeezing of the package-kornetika "trunk" butterfly right on the fold.

Then we put a piece of parchment with the body in an open book and quickly putting a wings, so they stuck to the body, until the chocolate is not frozen.

Fix the book so that you get the right degree angle and give the butterfly finally freeze.

Carefully remove the parchment and a butterfly can decorate the cake (or any dessert).

** Of the 100 grams of chocolate is roughly 12 butterflies.

** If the chocolate in a bag left, you can remove it in the refrigerator to use later.

* Stencils Butterfly I leave in a file to be used many times.

How to Cook Chicken drumsticks in the bag

Ingredients:

500 g puff pastry (fresh or yeast)

600 g (6 pieces) chicken drumsticks

300 grams of mushrooms (fresh or frozen)

700 g of potatoes

150 g onion

50 ml of milk

30 g of butter

Salt

Pepper

Vegetable oil

Preparation:

1. Kartofel clean, boil until tender

2. Luk finely chopped

3. Griby clean, finely chopped

4. The vegetable oil fry the onion

5. Added the mushrooms and fry up until all the liquid has evaporated (about 15 minutes)

6. Golen salt and pepper, fry in vegetable oil until tender (about 25-30 minutes)

Cool

7. In the potatoes add butter, potoloch

8. Dobavit milk, salt to taste, stir

9. Smeshat mashed potatoes and mushrooms.

Cool

10. Testo roll out about 3 mm thick, cut a rectangle, trimming save.

Cut into squares of 15x15 cm

11. Iz scraps to make a small "patty", put in the middle of the square (this is done so that the bottom is not torn)

12. In the middle of a put 2-3 tablespoons toppings.

In the stuffing put shin

13. Kraya test to gather and tie thread (not much tight tie)

14. Protiven laid a paper for baking or slightly oiled.

Put bags

15. Kostochki can be wrapped with foil, so that they not burnt

16. Postavit in a preheated 180 degree oven

Bake until golden brown (about 15-20 minutes)

With ready-made bags do not forget to remove the thread. I use purchased ready-made dough.

Guzhero - French custard buns

French custard buns

Required Ingredients:

Water - 125 ml (1/2 cup)

Butter - 50 g

Wheat flour / s - 100 g

Potato starch (1 tbsp. Spoon a small hill) - 20g

Eggs - 3 pieces.

Hard cheese - 100 g

Salt - 1 pinch

Filling №1:

Hard cheese - 50 g

Garlic - 2 cloves of small

Mayonnaise - 3 tablespoon (Large)

Filling №2:

Salmon (liquid drained) - 1/2 jar (240 g)

Curd cheese ("cream bonjour") - 1/2 jar

Capelin roe ("Santa Braemar", with salmon) - 1-2 tbsp. l.

Preparation:

1. Grate the cheese on a fine grater.

2. Mix the flour and starch.

3. In a saucepan pour water, add a pinch of salt and butter, cut into small cubes, bring to a boil.

4. Pour in the boiling water and starch flour and quickly shovel Mix the dough lagged behind the walls of the pan. Remove the saucepan from the heat and stir a little to cool the dough.

5. Add one egg, each time carefully vymeshivaya batter until uniform and smooth.

6. When all the eggs are added and the dough is well mixed, add the grated cheese and mix well with his test.

7. Heat oven to 220 C.

8. podpylenny flour baking put using a teaspoon or a pastry bag small bun the size of a walnut at a distance from each other.

9. Bake for 20 minutes to propeklis buns and became golden. Finished rolls leave briefly in the oven is off, by opening it. Ready-cooled rolls cut horizontally (not to the end!) And fill your favorite stuffing or salad.

10. Part I of rolls filled with cheese, grated, mixed with crushed through a press garlic and mayonnaise. A second part of buns stuffed with canned salmon (drained fluid, and the fish mash with a fork), mixed with caviar capelin and curd cheese.

Enjoy the party!

Potato casserole with chicken

Potato casserole with chicken

Ingredients:

Potatoes - 8-10 pieces of medium size

Chicken - 0.5 kg

Eggs - 3 pieces

Smetana home - 4-5 Art l

Vegetable oil

Green onion

Sol, "Italian Herbs"

Preparation:

1. Chicken fillet wash, cut into fairly large pieces. You can observe the shape of cubes with a side of 2-3 cm, but you can not worry much about this, and just cut a creative inspiration, I actually did.

2. Sprinkle the fillets with salt, seasoning, stir and leave it for 10-15 minutes.

3. Fry fillets in vegetable oil until crisp appetizing.

4. If you are not sure what kind of a crust does not lead you to rob a casserole of chicken, the best limit to quenching. I tried to contain myself.

5. Potatoes are washed, cover with water and put the stew. After 10 minutes, turn off the fire after boiling, drain the water and the potatoes cool. Then clean it and cut slices.

6. Take the silicone mold and pour to the potatoes and fillet mix.

7. Beat eggs with sour cream, salt and washed green onions. Pour this mixture of chicken and potatoes.

8. Put in preheated oven. Bake until then, until there are signs of readiness meals, t. E. A stunning flavor and brownish crust. Then, to get a casserole.

9. After a short pause you can cut and serve.

Make Sponge roulade with raspberries

Sponge roulade with raspberries

Rolls was very tasty and unusually Delicious!. No special skills are needed. I'm sure everyone will Make it without problems.

Cooking time: 50-55 minutes.

Difficulty: Minimal.

To make the sponge roulade with raspberry filling, we need:

1) 4 raw chicken eggs

2) 350 g of sugar

3) 130 g flour

4) 2 tablespoons milk

5) 2 tablespoons of cocoa

6) 250 g of butter

7) 300 g of fresh raspberries

8) 150 g raspberry jam

9) seeds in chocolate to decorate

Chicken eggs mixed with sugar (270 g) with a hand mixer or a halo in a small saucepan.

Put the pot in a water bath and stirred vigorously egg mass to increase it to 2-3.

It is important not to overheat the dough; it should brighten and grow at the small fire.

At this time the oven is already warmed up.

Remove the pan from the heat and continue whisking mass to room temperature.

When it has cooled down, we begin to enter the flour, adding it one tablespoon.

Gently pour the batter in the pan, the laid parchment.

Bake cake for about fifteen minutes, until the top lightly browned.

At this time, loans cream.

Stir the remaining sugar with 200 g of butter at room temperature. Then add to it and washed the dried raspberries and cream mix to desired consistency.

Ready to curl cake roll with the parchment and leave to cool slightly.

Then, we expand it, remove the paper and grease liquid raspberry jam. This will be our impregnation.

Then spread on the dough soaked in cream and turn roll.

Melt the remaining butter with the milk. Add the 3 tablespoons of sugar and cocoa, stir and bring to a boil.

Pour glaze the finished roll and sprinkle with chocolate sunflower seeds.

Remove the roll in the refrigerator for 9-10 hours.