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Recipes Hot chocolate (Serves 4) Heat 750 ml of whole milk. Melt 6 tablespoons of chocolate flakes (9 tablespoons if using the Milk & Dark or Milk Caramel flakes) over a high heat, whisking the mixture constantly. Serve hot and frothy. Chocolate Mousse (Serves 4) Melt 90 g of chocolate flakes. Stir in 3 egg yolks and 3 beaten egg whites. Leave to rest in the refrigerator for 2 hours before serving. Chocolate Fondant Cake Melt 180 g of chocolate flakes and 100 g of butter in the microwave. Add 60 g of caster sugar, 2 eggs and 70 g of flour. Mix well. Grease and flour the baking tin and pour in the mixture. Cook at 180°C (gas mark 6) for approximately 15 minutes in a preheated oven. Leave to cool and then remove from the tin. Chocolate Fondant (Serves 6) Preheat the oven to gas mark 6 (180ºC). Melt 100 g of butter and 250 g of chocolate. Using a mixer, beat 4 whole eggs and 150 g of caster sugar until pale and creamy. Gently combine the melted chocolate and the egg-sugar mixture. Fold in 100 g of flour. Pour the mixture into the greased and floured ramekins. Cook for approximately 8-12 minutes, making sure the centre is still soft. Chocolate Fondant with Caramel Filling (Serves 6 )Preheat the oven to gas mark 6 (180ºC). Melt 100 g of butter and 250 g of chocolate. Using a mixer, beat 4 whole eggs with 150 g of caster sugar until pale and creamy. Gently combine the melted chocolate and the egg-sugar mixture. Fold in 100 g of flour. Pour the mixture into the greased and floured ramekins. Make a hole in the centre and pour in some milk caramel flakes. Cook for approximately 8-12 minutes, making sure the centre is still soft. Chocolate Truffles Over a low heat, melt 300 g of chocolate flakes with 1 tbsp of milk in a pan, stirring until smooth. Add 100 g of butter and mix. Stir in 2 egg yolks one at a time and 4 cl of liquid cream. Beat in 125 g of icing sugar. Pour the mixture into a bowl and refrigerate for at least 2 hours. When the mixture is hard, shape into small balls and roll them in crushed flakes. Store in the refrigerator. Mug Cake Place 15-20 g of butter in a mug with 50-60 g of Dolfin chocolate flakes. Heat in the microwave for approximately 45 seconds to 1 minute depending on the power of your microwave. Gently smooth using a fork and stir in 20 g of sugar and 1 egg. Add 2 cl of milk and stir until smooth. Add 15-20 g of flour and a pinch of salt and stir. Heat in the microwave for 45 seconds for a slightly gooey cake.
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Bavarska torta Za tijesto: 240 g čokolade 50 g maslaca 5 žutanjaka 9 bjelanjaka 80 g šećera Priprema: Pećnicu upalite na 180 stupnjeva. Čokoladu rastopite na pari te joj dodajte maslac i promiješajte. Žutanjke tucite s 20 g šećera dok ne posvijetle. Bjelanjke tucite sa 60 g šećera dok ne očvrsnu. U bjelanjke ručno umiješajte žutanjke, a onda i čokoladu. Ulijte u kalup namazan maslacem i pecite oko 30 minuta. Krema: 250 ml mlijeka 100 g šećera 4 žutanjka 1 žlica Maraschina nekoliko kapi ekstrakta gorkog badema 1 vrećica želatine u prahu 200 ml vrhnja za šlag Priprema: Polovicu šećera stavite u mlijeko i zagrijavajte, a drugu polovicu šećera stavite u žutanjke i miksajte. Zatim smjesu jaja i šećera polako ulijte u mlijeko i kuhajte na laganoj vatri dok se ne zgusne. Kremu od jaja i mlijeka ostavite da se ohladi. Želatinu pripremite po uputama na vrećici, samo jednu žlicu vode zamijenite žlicom Maraschina. Slatko vrhnje istucite u šlag. Otopljenu želatinu umiješajte u tučeno slatko vrhnje, a onda sve skupa dodajte u kremu od jaja i promiješajte žlicom. Na pečeno tijesto izlijte kremu i ostavite u hladnjaku da se stisne i ohladi (obavezno preko noći). Tortu možete ukrasiti listićima čokolade ili kakaom u prahu..