Recipes with Good dark chocolate

Cappuchinoroulade

Begin with the filling. Melt the chocolate with low heat, stirring with espresso coffee and water. Cool a little before the egg yolks are whipped in. The cream is whipped thick and gently rotated in the chocolate box. Set in a refrigerator until it is complete

Meringue with ginger

Whip the egg whites stiff with vinegar. Get half of the sugar in and whip for one to two minutes. Bring the rest of the sugar and whip again for half an hour. Chop the nuts roughly and turn them in. Bowl on a plate, and indicate if necessary. Bottom size up. B

Old-fashioned bishop

Cut the marcipan into pieces, put it in a kitchen machine and run for a few seconds. Add the egg and drive it all to a smooth dough. Bowl on a plate, draw 2 circles, about 20 cm. In diameter, and favor the dough in the circles. Bake light brown at 175 degrees

Success Pie

Tear the marcipan directly into a bowl on the rough side of the grater. Add the eggs one at a time and whip it all for a loose dough. Melt the fat and let it cool. Add flour and grease to the dough and stir it evenly. Dress a round baking sheet with baking pap

Black Pie

Shake the nuts for about 8 minutes at 175 degrees. Rub them between your hands. Grind the nuts and mix them with flour. Whip the egg whites stiff. Stir the nut mixture in. Grease three plates, sprinkle them with flour and draw three circles on them, about 30 c

Viennese pie with chocolate

Melt the grease in a saucepan over low heat. Cut the chocolate into smaller pieces, put it in the saucepan and melt it over low heat. Whip egg and sugar airy. Shake the hazelnuts at 200 degrees for about 5 minutes or in full power microwave for about 3 minutes

Tart with chocolate mousse

Paint the almonds and the 2 bitters in a grinder or blender. Crumble marcipan and add egg and orange peel. Stir it all for a smooth dough. Dress a round shape with baking paper. Pour the almond in and behind the bottom at 200 degrees on the middle groove for a

Marengstærte with chestnut roll

Whip egg whites, 1 dl of sugar and lemon juice to a solid foam, comb combining stiff peaks 6-8 min. Add the sprout of lemon and turn over the rest of the sugar. Lay the baking paper on two plates and draw a circle on each, about 23 cm in diameter. Distribute t