CHEESE LAYER CHOCOLATE PUDDING

Ingredients A:
1000 ml of liquid milk
1 packet gelatin powder
1 teaspoon instant jelly powder
20 grams of cocoa powder
150 grams of sugar
100 grams dark cooking chocolate, cut into pieces
1 egg yolk

Ingredients B:
1000 ml of water
100 ml sweetened condensed milk cheese flavor
1 packet gelatin powder
1 teaspoon instant jelly powder
50 grams of sugar
100 grams of white cooking chocolate, cut into pieces
1 egg yolk

How to make:
Ingredients A: boiled milk, gelatin powder, instant jelly powder, cocoa powder, and sugar, stirring until boiling. Add the chopped chocolate cook thick. Stir until dissolved. Turn off heat.
Take a little boiled custard. Add egg yolk. Stir well. Pour the custard back into the stew. Cook, stirring until boiling.
Pour 1/2 parts of 20x20x7 cm baking pan. Let the half-frozen. Scrape with a spoon at random.
Ingredients B: made ​​in the same way with these Ingredients A.
Pour 1/2 parts on top of chocolate layer. Let the half-frozen.
Pour 1/2 the dough on a layer of white chocolate. Let the half-frozen. Scrape with a spoon at random.
Pour 1/2 part white batter over chocolate layer. Freeze.

 For 16 pieces

TWO FLAVOR CHOCOLATE PUDDING

Ingredients A:
800 ml of liquid milk
1 packet gelatin powder
20 grams of cocoa powder
125 grams of sugar
100 grams of cooking chocolate thick cut
1 egg yolk

Ingredients B:
800 ml of liquid milk
1 packet gelatin powder
100 grams of granulated sugar
100 grams of white cooking chocolate chopped
1 egg yolk
500 ml of liquid milk
100 grams of granulated sugar
1 tablespoon cornstarch
1/8 teaspoon salt
100 grams of cooking chocolate thick cut
1 egg yolk

How to make:
Ingredients A: boiled milk, gelatin, cocoa powder, and sugar, stirring until boiling. Add the chopped chocolate cook thick. Stir until dissolved. Turn off heat.
Take a little dough. Add to the egg yolks. Stir well. Pour the custard back into the stew. Stir well.
Light the fire. Stir until boiling.
Pour in 20x20x7 cm pan. Let the half-frozen.
Ingredients B: made ​​in the same way with substance A.
Pour over first layer. Freeze.
Chocolate sauce: boil the sauce ingredients, except the chocolate and egg yolks cook thick, stirring until bubbling. Add cooked brown soupy. Stir until the chocolate dissolves. Turn off heat.
Take a little dough. Add the egg yolks. Stir well. Pour the sauce back into the stew. Stir well. Light the fire. Stir again, stirring frequently, until bubbling.
Serve pudding with chocolate sauce.

For 16 pieces

BROWNIES PUDDING

Ingredients:
50 sheets (1,250 grams) bread without skin
10 liters of liquid milk
15 packs of gelatin powder
10 teaspoons (40 grams) instant jelly
2 1/2 teaspoons salt
2,000 grams sugar
250 grams of cocoa powder
1,000 grams of solid cooking chocolate, cut into pieces
10 egg yolks
500 grams of peanuts, roughly chopped

Vanilla Sauce Ingredients:
5 liters of liquid milk
600 grams of sugar
50 tablespoons cornstarch and 5 tablespoons of water, dissolved
5 egg yolks
2 1/2 tsp vanilla essence
2 1/2 teaspoons salt

Processing Method:
Blend smooth liquid milk and bread.
Enter the agar-agar powder, instant jelly, salt, sugar, and cocoa powder, stirring until boiling.
Add the chopped chocolate cook thick. Stir until dissolved.
Take a little dough. Enter into the egg yolks. Stir well. Pour back into the stew of gelatin, stirring until boiling.
Add some of peanuts. Stir well.
Pour in 10 of 24x10x7 cm baking pan. Sow the remaining peanuts. Freeze.
Vanilla sauce: boil fresh milk and sugar to a boil.
Thicken with cornstarch solution. Cook until thick. Add egg yolks, vanilla essence and salt. Stir well. Lift.

For 10 trays

HIDE AND SEEK PUDDING

Ingredients I:
1 1/2 packs of gelatin powder
600 ml of water
6 tablespoons of milk powder
100 grams of granulated sugar
140 grams egg whites
20 grams of sugar
1/2 teaspoon of mocha pasta

Ingredients II:
1 packet gelatin
45 grams of cocoa powder
90 grams of milk powder
180 grams of granulated sugar
1,000 ml of liquid milk
1/4 teaspoon salt

For Vla Chocolate Pudding:
500 ml of liquid milk
10 grams cornstarch
1 egg yolk
60 grams of sugar
10 grams of cocoa powder
1/2 teaspoon brown paste

Processing Method:
Ingredients I: boiled gelatin powder, water, powdered milk, and sugar, stirring until boiling. Set aside.
Beat the egg whites and a half swell. Add sugar a little as she whipped until fluffy.
Pour boiling gelatinous little as she whipped a low average speed.
For the dough 2 parts. One section is added mocha. Stir well. The rest are white.
Pour batter in the pan mocha 20x20x4 cm. Pour the batter too white on it. Freeze. Print pudding foam with a diameter of 4 cm spherical shape.
Put a piece of pudding in a muffin tin. Set aside.
Ingredients II: boil all ingredients, stirring until boiling.
Pour into muffin tins that already contains pudding. Freeze.
Vla: boil all ingredients except the egg yolks, stirring frequently, until bubbling. Take a little dough. Pour into the egg yolks. Stir well. Pour the yolk mixture back into the stew vla. Cook until bubbling.
Serve pudding with chocolate custard filling.

For 16 pieces

BLACK FOREST PUDDING

Ingredients:
1 piece of chocolate cake sliced ​​1 cm, in 7 cm diameter round piece

Ingredients I:
350 ml of liquid milk
25 grams of cocoa powder
50 grams of sugar
1 packet gelatin powder
3 egg whites
1/4 teaspoon salt
50 grams of sugar

Ingredients II:
175 ml of water canned black cherries
175 ml of water
1/2 packet of jelly powder
75 grams sugar
200 grams of canned black cherries, cut into pieces

Ingredients III:
400 ml of liquid milk
1/2 packet of jelly powder
25 grams of cocoa powder
50 grams of cooking chocolate thick, cut into pieces
75 grams sugar
1 egg yolk

Topping Ingredients:
Whippy cream, whipped
shaved chocolate
cherry red

Processing Method:
Put the cake in the bottom of the ring are coated mica. Set aside.
Ingredients I: boiled milk, cocoa powder, sugar, and gelatin, stirring until boiling. Let warm.
Beat the egg whites and salt until half fluffy. Add the sugar. Beat until fluffy.
Enter pudding stew slowly into beaten egg whites while shaken gently. Pour into the cake. Let the half-frozen.
Ingredients II: black cherries boiled water, water, gelatin, and sugar, stirring until boiling. Pour into the Ingredients I. Arrange pieces of black cherry.
Ingredients III: boiled milk, gelatin, cocoa powder, and sugar, stirring until boiling. Enter a piece of chocolate. Stir until the chocolate dissolves.
Take some dough. Enter into the egg yolks. Stir well. Pour the custard back into the stew. Simmer again, stirring until boiling. Pour over the fruit. Freeze.
Spray Wippy cream. Sow shaved chocolate and decorated with red cherries.

For 7 pieces

WHITE CHOCOLATE LAVA CAKE CHEESE

Ingredients:
125 grams of white cooking chocolate, cut into pieces
125 grams unsalted butter
2 egg yolks
2 eggs, beaten off
50 grams of sugar
75 g cake flour
25 grams of grated cheddar cheese

Filling Ingredients:
100 ml of liquid milk
6 pieces of cheese slices, cut into pieces

How to make:
Filling, heat the liquid milk. Enter a cheese slice. Cook over low heat until dissolved.
Melt white cooking chocolate. Add unsalted butter. Stir well.
Beat in the eggs. Stir quickly.
Add sugar, flour, and cheddar cheese. Stir well.
Pour into a cup and a half tall aluminum molds. Spoon the filling. Pour the batter again to as high as mold.
Oven with fire under the temperature of 200 degrees Celsius for 15 minutes until cooked. Remove from mold.

For 8 pieces

CHOCOLATE LAVA CAKE

Ingredients:
150 grams of cooking chocolate thick, cut into pieces
75 grams of margarine
4 eggs
125 grams of sugar
75 g cake flour
1/2 teaspoon baking powder

Processing Method:
1. Melt the cooking chocolate pieces and margarine concentrated in a container of water soaked up late. Set aside.
2. Beat eggs and sugar until thick. Enter the flour and baking powder as she sifted and mix evenly. Add melted chocolate mixture. Stir well.
3. Pour muffin smeared with margarine short (without any base).
4. Oven 10 minutes with a temperature of 180 degrees Celsius.
5. Serve immediately warm.

For 12 pieces

CHOCONUT PUDING

Ingredients I: 
800 ml of liquid milk
1 packet gelatin powder
125 grams of sugar
1/4 teaspoon salt
20 grams of cocoa powder
150 grams dark cooking chocolate cut into pieces
2 egg yolks beaten off

Ingredients II: 
400 ml of liquid milk
1/2 packet of jelly powder
1/4 teaspoon instant jelly
75 grams sugar
100 grams of creamy peanut butter
100 ml heavy cream
1/4 teaspoon paste mocha

Supplementary Ingredients: 
50 grams of whipped cream
25 grams of chocolate for garnish

Processing Method: 
Ingredients I: boiled milk, gelatin, sugar, salt, and cocoa powder, stirring until boiling. Enter the dark cooking chocolate. Cook until dissolved. Turn off heat.
Take 2 tablespoons of vegetable stew milk. Pour into the egg yolks. Stir well. Pour back into the boiling milk while stirring. Light the fire. Cook, stirring until boiling.
Pour in a box 20x20x7 cm baking dish. Let the half-frozen.
Ingredients II: boiled milk, jelly (gelatin), instant jelly, and sugar, stirring until boiling. Turn off heat.
Take 2 tablespoons of vegetable stew milk. Add peanut butter. Stir well. Pour back into the boiling milk while stirring. Light the fire. Cook until boiling.
Enter the heavy cream and mocha pasta. Stir well. Lift.
Pour over ingredients I. Freeze.
Cut the box. Spray cream and decorate with chocolate.

For 16 pieces

CHOCOLATE COFFEE LAYER CAKE

Ingredients:
200 grams of egg white
1/4 teaspoon salt
120 grams of sugar
1 teaspoon emulsifier (sp / tbm)
Coffee 25 ml of water (1 tablespoon of instant coffee dissolved in 2 tablespoons hot water), add 1/4 teaspoon mocha pasta
120 grams of cake flour
15 grams of milk powder
50 grams of margarine, melted
1/2 teaspoon brown paste

Ingredients Toping:
mocha buttercream
chocolate garnish

How to make:
Beat egg whites, salt, sugar, and emulsifier until fluffy. Enter the coffee water. Beat well.
Add flour and milk powder as she sifted and mix evenly.
Enter melt a little margarine, stirring gently.
For the second batter. One section is added chocolate pasta. Stir well.
Pour batter in 22x22x4 cm pan, mocha topical within margarine and baking paper. Steam 10 minutes over medium heat.
Pour the chocolate batter. Steam 10 minutes until cooked.
Cut the small equilateral triangle.
Decorate with buttercream and chocolate.

For 24 pieces

COFFEE CREAM CAKE

Cake Ingredients:
100 grams of unsalted butter
80 g low protein flour
25 grams of cocoa powder
100 grams of liquid milk
1 egg, beaten off
125 grams egg yolk, beaten off
1 teaspoon brown paste
250 grams egg whites
1/4 teaspoon salt
1/2 teaspoon cream of tartar
200 grams of sugar

Ingredients I:
100 grams of cream powder
150 ml of ice water
50 ml of coffee, cold (2 teaspoons instant coffee and 1 teaspoon of sugar and 50 ml of hot water, dissolve and let cool)
50 grams of dark cooking chocolate, grated cheese grater wear and refrigerate

Ingredients II:
250 grams of cheese mascarpon
100 ml heavy cream, whipped half inflated, chill
100 grams of white cooking chocolate, melted
3 sheets of gelatin, soak, wring it out, the team until late

Processing Method:
Heat the unsalted butter until melted. Turn off heat. Add the flour and cocoa powder sifted. Stir until smooth. Lift.
Heat the milk warm home. Pour a little - a little to the egg mixture. Beat well. Add chocolate pasta. Stir well.
Pour into flour mixture little by little, stirring gently. Set aside.
Beat egg whites, salt and cream of tartar until half fluffy. Add sugar a little as she whipped until fluffy.
Enter the flour mixture little by little into beaten egg whites, stirring gently.
Pour in pan 24x24x4 cm 2 pieces of parchment paper that dialas without smeared margarine. Put larger diloyang been given little water.
Oven 50 minutes with a fire under the temperature of 160 degrees Celsius until cooked. Remove and let cool.
Put a piece of cake into the pan 22x22x6 cm dialas baking paper to thewell.
Take a piece of chocolate cake. Pour ingredients I. Flatten. Cover with another cake. Condense. Set aside.
Materials II: Shake average marscarpon origin. Add white cooking chocolate melted and he whipped gelatin evenly.
Enter whipped cream a little as she shuffled slowly.
Pour into the cake. Chill. Remove from pan. Ornamental.

For 16 pieces

COLORFUL PUDDING

Pudding Ingredients I:
150 grams of young coconut, dredged width
600 ml of water
1 packet gelatin powder
2 pandan leaves, concluded
200 ml of liquid brown sugar

Pudding Ingredients II:
200 ml of liquid milk
25 grams of sugar
15 grams of cocoa powder
1/2 packet of jelly powder (4 grams)
2 egg whites
25 grams of sugar

Pudding Ingredients III:
200 ml of liquid milk
20 grams of sugar
1/2 packet of jelly powder (4 grams)
2 egg whites
20 grams of sugar
50 grams of black sticky tape, drained

Pudding Ingredients IV:
200 ml of liquid milk
20 grams of sugar
1/2 packet of jelly powder (4 grams)
1/4 teaspoon mocha pasta
2 egg whites
20 grams of sugar

Processing Method:
Pudding I: boiled water, gelatin powder (jelly), and pandan leaves, stirring until boiling. Enter the liquid sugar. Stir well. Remove the pandan leaves.
Pour a layer of batter in tulban patterned pan diameter 24 cm, height 7 cm. Let the half-frozen. Sow coconut.
Pour another layer of dough. Let the half-frozen. Sow coconut. Perform turns until the dough runs out. Let the half-frozen.
Pudding II: boiled milk, sugar, cocoa powder, and gelatin, stirring until boiling. Let warm.
Beat the egg whites until half fluffy. Enter the sugar a little as she whipped until fluffy.
Enter pudding stew a little as she shuffled slowly. Pour over pudding I. Let the half-frozen.
Pudding III: pudding made ​​in the same way with the pudding II. Add black sticky tape. Stir well.
Pour over pudding II. Let the half-frozen.
Pudding IV: pudding made ​​in the same way with the pudding II. Add pasta mocha. Stir well. Pour over pudding III. Freeze.

For 14 pieces

CREAM CHOCOLATE PUDDING

Ingredients:
400 ml of liquid milk
50 grams of sugar
1 teaspoon of gelatin powder
1/2 tsp instant jelly
15 grams of cocoa powder
100 grams of cooking chocolate thick, cut into pieces
2 egg yolks cream cocoa powder for chocolate sprinkles for garnish

Cream Ingredients:
100 grams of cream powder
200 ml of ice water

Processing Method:
Cream: whipped cream powder and ice water until half fluffy. Keep refrigerated
Boil milk, sugar, gelatin, instant jelly and cocoa powder, stirring until boiling. Add the chopped chocolate cook thick. Stir until dissolved. Turn off heat.
Take a little dough. Add the egg yolks. Stir well.
Pour the custard into the stew, stirring until blended. Light the fire. Stir until boiling again. Let warm.
Pour a little - a little to whisk the cream while stirring.
Pour in a small glass - small. Let frozen.
Garnish with chocolate whisk cream and powder blushes.

For 12 cups

DOUBLE CHOCOLATE CHEESE CAKE

Ingredients foundation:
150 grams oreo biscuits, mashed with cream
50 grams unsalted butter, melted

Cheese Cake Ingredients:
300 grams of cream cheese, room temperature allow
200 ml of liquid milk
20 grams of cocoa powder
40 grams of sugar
1/4 teaspoon salt
20 grams cornstarch and 2 tablespoons water, dissolve
2 egg yolks, beaten off
150 grams dark cooking chocolate, melted
5 sheets of gelatin, soak, wring, team
300 grams heavy cream, whipped half inflated, chill
50 grams of chocolate chips smaller

Ingredients Toping:
100 ml heavy cream
150 grams dark cooking chocolate, cut into pieces

How to make:
Foundation, stir crackers and unsalted butter.
Flatten in ring box 20x20x5 cm dialas baking paper. Chill in the refrigerator.
Cheese cake, boiled milk, cocoa powder, sugar, and salt until boiling.
Enter cornstarch solution. Cook until pop - letup. Turn off heat. Add egg yolk. Stir well. Light the fire. Stir until bubbling.
Enter the dark cooking chocolate. Stir until dissolved. Add gelatin. Stir until smooth.
Beat cream cheese soft origin. Add boiled milk little as she shuffled slowly.
Enter into beaten cream a little as she shuffled slowly. Add chocolate chips. Stir well. Pour over the base. Freeze.
Toping, heat the cream. Turn off heat. Enter a piece of chocolate. Stir until dissolved. Pour over cheese cake. Chill.


For 20 pieces

DUO CHOCOLATE CAKE

Cake Ingredients:
8 egg yolks
3 egg whites
100 grams of granulated sugar
1/2 tablespoon emulsifier (sp / tbm)
1 tablespoon water
60 grams of low protein flour
20 grams of cocoa powder
15 grams of milk powder
1/4 teaspoon baking powder
100 grams of margarine, melted
1/2 teaspoon brown paste

Ingredients Content:
50 ml of liquid milk
100 grams of cooking chocolate thick, melted

Ingredients Toping:
100 grams of cooking chocolate milk, melted
100 grams of cooking chocolate thick, melted

Processing Method:
Cake: 
Beat eggs, sugar, emulsifiers, and water until fluffy. Enter the flour, cocoa powder, milk powder, and baking powder as she sifted and mix evenly.
Add melted margarine and brown pasta a little - a little, stirring gently.
Pour in pan 26x26x3 cm were smeared margarine and pad of paper rolls.
Oven 20 minutes with a temperature of 190 degrees Celsius until cooked. Those two parts.
Contents:
Heat the liquid milk. Enter cooking chocolate melted pitch. Stir well. Let lumpy.
Spread cake with the content. Roll up and condense. Cut - cut the cake.
Dip one end of the cooking chocolate cake with milk and the other with cooking chocolate thick. Ornamental.

For 14 pieces

YOGURT CHOCOLATE PUDDING

Pudding Ingredients I:
1200 ml of liquid milk
225 grams of sugar
1 1/2 packs of gelatin powder
25 grams of cocoa powder
150 grams dark cooking chocolate, cut into pieces
2 egg yolks

Pudding Ingredients II:
800 ml of liquid milk
1 can lychees, blender with water
200 grams of sugar
2 packets of gelatin powder
200 grams of plain yogurt
strawberry yogurt to complement

Processing Method:
Pudding I:
Boiled milk, sugar, agar-agar powder, and cocoa powder, stirring until boiling. Add the chopped dark cooking chocolate. Stir until the chocolate dissolves. Turn off heat.
Take a little dough. Add the egg yolks. Stir well. Pour the custard mixture into the stew, stirring until blended. Light the fire. Stir until boiling again.
Pour 500 ml in tulban patterned pan diameter 24 cm high 7 cm. Let the half-frozen and set aside the rest.

Pudding II:
boiled milk, lychees, sugar, and agar-agar powder, stirring until boiling. Add yogurt. Stir well.
Pour 150 ml of the above pudding I. Let the half-frozen. Pour 150 ml pudding I. Let the half-frozen. Pour 150 ml pudding II. Pour another 150 ml pudding I. Let the half-frozen. Perform up to 6 layers. Let the half-frozen.
Pour the remaining pudding I had reheated. Freeze.
Serve with complement.

For 20 pieces

CHIFFON CHOCOLATE CAKE

Ingredients:
150 grams of low protein flour
25 grams of cocoa powder
1/4 teaspoon baking powder
120 grams of cooking oil
130 grams of instant coconut milk
50 grams of water
1/4 teaspoon brown paste
400 grams egg whites
1/2 teaspoon salt
1 teaspoon cream of tartar
200 grams of sugar
10 grams of small pieces of chocolate for topping

Processing Method:
1. Sift the flour, cocoa powder, and baking powder.
2. Combine cooking oil, milk, and water. Stir well. Add chocolate pasta. Stir well.
3. Pour into the flour little by little, stirring gently. Set aside.
4. Beat egg whites, salt and cream of tartar until half fluffy. Add sugar a little as she whipped until fluffy.
5. Pour into flour mixture little by little, stirring gently.
6. Pour in mold chiffon. Sow chocolate chip.
7. Oven 60 minutes with a temperature of 170 degrees Celsius until cooked.

For 16 pieces

CHOCOLATE CHEESE CAKE

Ingredients:
175 grams of margarine
115 grams of caster sugar
1/8 teaspoon of chocolate pasta
4 egg yolks
3 egg whites
125 grams of cake flour
25 grams of cocoa powder
1/2 teaspoon baking powder
100 grams of grated cheddar cheese
25 grams grated cheddar cheese for topping

Processing Method:
Beat margarine, sugar, and brown pasta until tender. Add eggs one at a time alternating with mostly white flour sifted and shaken her flat.
Add the remaining flour, cocoa powder, and baking powder as she sifted and mix evenly. Enter grated cheddar cheese. Stir well. Stir well.
Pour in pan 24x10x7 cm dialas smeared margarine and baking paper.
Sow grated cheddar cheese. Oven 35 minutes with a temperature of 180 degrees Celsius.

For 12 pieces

TART CHOCOLATE CAKE

Cake Ingredients:
130 grams unsalted butter
100 grams of low protein flour
25 grams of cocoa powder
1/2 teaspoon baking powder
160 grams of liquid milk
2 tsp chocolate pasta
200 grams egg yolk, beaten off
400 grams egg whites
1/2 teaspoon salt
1/2 teaspoon cream of tartar
270 grams of sugar

Material Content:
150 ml heavy cream
200 grams of milk cooking chocolate, cut into pieces

Materials Embellishments:
150 ml heavy cream
200 grams dark cooking chocolate

How to make:
Heat the unsalted butter until melted. Turn off heat.
Add the flour. Stir until smooth.
Heat the milk warm home. Pour the egg yolk. Stir well.
Pour a little into the mixture of flour, cocoa powder, and baking powder sifted, stirring until smooth. Set aside.
Beat egg whites, salt and cream of tartar until half fluffy. Add sugar a little as she whipped until fluffy.
Enter the flour mixture little by little into beaten egg whites, stirring gently.
Pour two pan 24x24x4 cm dialas without smeared margarine baking paper.
Oven 50 minutes with a temperature of 160 degrees Celsius as he soaked a little water until cooked.

Contents: heat the heavy cream. Turn off heat. Enter the dark cooking chocolate chunks. Stir until dissolved. Chill. Beat until fluffy.
Take a piece of cake. Give the content. Cover with the remaining cake.
Toping: heat the heavy cream. Enter the dark cooking chocolate. Stir until dissolved. Stir gently until slightly thickened.
Sprinkle topping over cake.
Garnish with chocolate.

For 20 pieces

PUDDING TART TIRAMISU

Ingredients cake:
3 eggs
60 grams of sugar
1 teaspoon emulsifier (sp / tbm)
50 grams of cake flour
15 grams of cocoa powder
1/4 teaspoon baking powder
35 grams of margarine, melted
1/2 teaspoon brown paste

Pudding Ingredients I:
400 ml of liquid milk
2 teaspoons instant coffee
75 grams sugar
1 packet gelatin powder
3 egg whites
1/4 teaspoon salt
9 pieces of Oreo cookies, cream removed

Pudding Ingredients II:
500 ml of liquid milk
1/2 packet of jelly powder
1/2 teaspoon jelly powder
75 grams sugar
1 egg yolk
1/4 teaspoon salt
1/2 teaspoon essences tiramisu

Toping Ingredients:
100 grams of cream powder
200 ml of ice water
2 pieces of Oreo cookies, cream removed and finely blended
2 tablespoons of cocoa powder

Processing :
1. Cake: Beat eggs, sugar and emulsifier until fluffy. Add the flour, cocoa powder, and baking powder as she sifted and mix evenly.
2. Enter melt margarine and brown pasta a little, stirring gently.
3. Pour into baking dish 22 cm height 3 cm were smeared with margarine and dialas baking paper.
4. Oven 20 minutes with a flame temperature of 190 degrees below Celsius until cooked.
5. Discard the skin. Put it in a baking dish size 22 cm high 7 cm.
6. Pudding Ingredients I: boiled milk, instant coffee, sugar, and agar-agar powder, stirring until boiling. Set aside.
7. Beat the egg whites and salt until half fluffy. Enter the sugar a little as she whipped until fluffy.
8. Enter milk stew a little while gently shaken.
9. Pour over cake. Let the half-frozen. Tata Oreo on it.
10.Pudding Ingredients II, boiled milk, jelly powder, instant jelly, and sugar, stirring until boiling. Turn off heat
11. Take little milk stew. Pour into the egg yolks. Stir well.
12.Put in again stew mixture into milk. Cook, stirring until boiling again.
13.Put in slowly over the Oreo. Clot. Remove from mold.
14.Shake ice cream powder and water until fluffy.
15.Brush entire surface of the cake with whipped cream. The line with triangular serrated sides.
16. Sift the cake with a thin layer of cocoa powder.
17. Sow Oreo on top half and give the distance.

For 16 pieces

CHOCOLATE CRUMB BLUEBERRY YOUGHURT

Ingredients:
125 gram biscuit oreo without the cream, blend smooth
3 tablespoons unsalted butter, melted

Cream Ingredients:
350 ml of liquid milk
15 grams of cornstarch
1/4 teaspoon salt
65 grams of sugar
4 sheets gelatin, soak and squeeze
100 grams of yogurt blueberry
75 grams of white cooking chocolate
100 grams heavy cream
2 drops of purple dye
25 grams of blueberries, roughly chopped

How to make:
Stir oreo and unsalted butter.
Pour in a rather wide short glass. Condense slightly and chill in refrigerator.
Cream: boiled milk, cornstarch, salt, sugar, and gelatin until thickened. Enter blueberry yogurt. Stir well. Add pieces of white cooking chocolate. Stir until dissolved. Set aside.
Heavy cream whipped cream until half fluffy. Enter milk stew a little while shaken gently until smooth ..
Pour over the base. Chill in the refrigerator.

For 5 pieces

CHOCOLATE VANILLA LYCHEES PUDDING

Pudding Ingredients:
1200 ml of liquid milk
200 grams of sugar
1 packet gelatin powder
1 teaspoon of jelly powder
1/2 teaspoon salt
1 teaspoon vanilla paste
50 grams of cooking chocolate thick, cut into pieces

Jelly Ingredients:
400 ml of water
50 grams of sugar
1/2 packs of jelly powder
50 ml lychee syrup
50 grams of small bubble
4 drops of pink coloring

Sauce Ingredients:
200 ml of liquid milk
25 grams of sugar
2 1/2 teaspoons cornstarch
1/8 teaspoon salt
25 ml lychee syrup

How to make:
Jelly, boiled water, sugar, jelly powder, lychee syrup, and pink coloring, stirring until boiling.
Pour into a pudding mold bumpy. Sow buble. Leave until half frozen.
Pudding, boiled milk, sugar, jelly powder, jelly powder, and salt, stirring until boiling. Add vanilla paste. Stir well. For the second part. A thick section add cooking chocolate. Stir to dissolve.
Pour pudding into the white jelly pudding. Let the half-frozen. Heat the remaining pudding. Pour over the white pudding. Chill.
Sauce, mix all ingredients except the syrup lychee. Cook, stirring frequently, until bubbling. Add lychee syrup. Stir well. Chill.
Serve with custard sauce.

For 18 pieces

BLACKFOREST PIE

Basic Ingredients:
100 grams of margarine
1/4 teaspoon salt
60 grams of sugar flour
1 egg
150 grams of cake flour
25 grams of cocoa powder
20 grams of milk powder
1/4 teaspoon baking powder

Cake Ingredients:
85 grams of margarine
150 grams of cooking chocolate thick, cut into pieces
35 ml milk
2 egg yolks
50 grams of sugar
65 g cake flour
20 grams of cocoa powder
1/2 teaspoon baking powder
35 grams of almond powder
2 egg whites
1/8 teaspoon salt
35 grams of sugar

Content Ingredients:
100 gram tin of dark cherry, halved

Vla Ingredients:
200 ml of water dark cherry cans (175 ml of water and 25 ml dark cherry water)
20 grams of sugar
1 1/2 tablespoons cornstarch and 11/2 tablespoons of water, to thicken

Syrup Ingredients:
1 tablespoon granulated sugar
1 tablespoon hot water
2 tablespoons of rhum

Topping Ingredients:
100 grams of cream powder
200 ml of ice water
150 grams of cooking chocolate thick, rough planed for topping

How to make:
Basic, whipped margarine, salt, sugar and flour origin of approximately 30 seconds. Beat in the eggs. Beat well.
Add the flour, cocoa powder, milk powder, and baking powder as she sifted and mix evenly. Cool 30 minutes in the refrigerator.
Milled thin batter. Print in pie pan diameter 20 cm, height 4 cm. Prick - prick dough with a fork.
Oven with fire below 170 degrees Celsius temperature 20 minutes until half cooked.
Milled thin remaining dough. Print the form of a medium-size star. Ovent a fire under a temperature of 150 degrees Celsius 20 minutes until cooked. Set aside.
Cake, heat margarine and liquid milk. Turn off heat. Add the chopped chocolate cook thick. Stir until dissolved. Stir well. Set aside.
Beat the egg yolks and sugar until fluffy. Enter the butter mixture a little as she shuffled slowly.
Add the flour, cocoa powder, and baking powder as she sifted and mix evenly. Enter the almond powder. Stir well. Set aside.
Beat the egg whites and salt until half fluffy. Add sugar a little as she whipped until fluffy.
Pour a little into the flour mixture, stirring gently.
Pour into a bowl pie. Under apib oven temperature of 180 degrees Celsius 25 minutes until 3/4 cooked.
Set dark cherry with a slight pressure. Oven another 40 minutes until cooked. Remove and let cool.
Vla, dark cherry boiled water and sugar to a boil. Thicken with cornstarch solution. Cook, stirring frequently, until the pop - letup.
Sprinkle top of cake with syrup. Spread custard filling. Spray cream. Garnish with chocolate cookies and shaved chocolate sprinkles.


For 16 pieces

CHOCOLATE PEANUT BUTTER COOKIES

Ingredients:
75 grams of cooking concentrated chocolate, melted
125 grams of margarine
60 grams of peanut butter coarse
1/4 teaspoon salt
100 grams of caster sugar
4 eggs
75 g cake flour
25 grams of cocoa powder
1/2 teaspoon baking powder
25 grams of walnuts, sliced ​​length for topping

How to make:
Beat margarine, peanut butter, salt, and sugar until smooth
Add eggs one at a time alternating with mostly white flour sifted and shaken her flat.
Add the remaining flour, cocoa powder, and baking powder alternately with thick melted cooking chocolate. he sifted and shaken gently
Pour batter in a round baking pan diameter 20 cm high and 4 cm were smeared with margarine and dialas baking paper. Sprinkle with walnuts.
Oven with fire under the temperature of 180 degrees Celsius 25 minutes until cooked.


For 16 pieces

APPLE CREAM CHOCOLATE CAKE

Apples Ingredients:
250 grams of apples, cut in squares
1 tablespoon unsalted butter
2 tablespoons granulated sugar
1/2 teaspoon of cinnamon powder
1 teaspoon lemon juice

Cake Ingredients:
100 grams of unsalted butter
50 grams of margarine
250 grams dark cooking chocolate, cut into pieces
4 eggs
150 grams of sugar
85 grams of cake flour
30 grams of cocoa powder
50 grams heavy cream
1/2 teaspoon baking powder

Ingredients Topping:
25 grams almond slice

How to make:
Heat the butter, sugar, and cinnamon until the sugar dissolves. Enter the apple slices and grated apple. Cook, stirring until thickened. Add the lemon juice. Stir well. Set aside.
Heat margarine. Enter a piece of chocolate. Stir until dissolved. Chill.
Beat eggs and sugar source thick 3 minutes. Enter the chocolate mixture while gently shaken.
Enter the flour, cocoa powder, and baking powder as she sifted alternately with cream. Stir slowly. Add apples. Stir well.
Pour into the pan 22x22x4 cm dialas paper smeared margarine and bread. Sow almond slice.
Oven with fire under the temperature of 180 degrees Celsius 35 minutes until cooked



For 20 pieces

DOUBLE CHOCOLATE MOUSSE

Cake Ingredients:
60 grams of cocoa powder
1/4 teaspoon salt
250 ml of liquid milk warm
1/4 teaspoon brown paste
125 grams unsalted butter
100 grams of caster sugar
1 egg
175 grams cake flour
1/2 teaspoon baking powder

Filling Ingredients:
75 ml heavy cream
2 sheets gelatin, soaked, team up to melting
200 grams dark cooking chocolate, cut into pieces
200 grams of non-dairy cream, whipped fluffy
2 tablespoons of rhum

Topping:
75 ml heavy cream
150 grams dark cooking chocolate, cut into pieces
1 tablespoon rhum
50 grams of mini chocolate chips

Ingredients Topping:
25 grams of mini chocolate chips

How to make:
Dissolve cocoa powder and salt with warm liquid milk. Add chocolate pasta. Stir well. Set aside.
Beat the unsalted butter and sugar until smooth. Add eggs one at a time alternating with mostly white flour sifted and shaken her flat.
Add the remaining flour and baking powder as she sifted and shaken with a solution of alternating flat brown powder.
Pour in pan 26x26 cm x4 topical dialas margarine and baking paper.
Oven with fire under the temperature of 180 degrees Celsius 20 minutes until cooked. Remove and let cool. Cut into small squares.
Filling, heat the heavy cream. Turn off heat. Enter the dark cooking chocolate chunks. Stir until dissolved. Let warm. Pour a little into the non-dairy whipped cream. Beat well. Enter the gelatin. Beat well. Add rhum. Stir well.
Set cake in a jar. Spray filling. Sprinkle with a little topping. Set cake again. Spray filing.
Topping, heat the cream. Enter the dark cooking chocolate. Stir until melted. Add rhum and chocolate chips. Stir well. Sprinkle over filling. Sow with chocolate chips.


For 6 pieces

CHOCOLATE CAKE STICKS

Ingredients:
100 grams of margarine
150 grams of cooking chocolate thick, cut into pieces
2 eggs
100 grams of granulated sugar
85 grams of cake flour
25 grams of cocoa powder
1/4 teaspoon baking powder
50 grams of roasted peanuts, roughly chopped
25 grams of chocolate chip mini

Material Coatings:
100 grams of rice crispy chocolate
300 grams of white cooking chocolate, melted
25 grams of concentrated cooking chocolate, melted
Sprinkle 25 grams

How to make:
Heat margarine. Turn off heat. Add the chopped dark cooking chocolate. Stir until dissolved. Set aside and let it thicken.
Beat eggs and sugar 2 minutes until smooth.
Enter the margarine mixture a little as she whipped average.
Add the flour, cocoa powder, and baking powder as she sifted and shaken gently. Enter peanuts and mini chocolate chips. Stir well.
Pour into the pan 26x26x3 cm dialas paper smeared margarine and bread.
Oven with fire under the temperature of 180 degrees Celsius 20 minutes until cooked. Chill.
Cut into pieces 10x1cm. Set aside. Mix the melted white cooking chocolate with crispy rice. Stir well. Pour into the cake. Scribble with thick melted cooking chocolate. Sow sprinkle. Chill.


For 44 pieces

STRAWBERRY CHEESE CAKE

Ingredients:
75 grams of cooking oil
50 grams of margarine, melted
185 ml milk
1/2 teaspoon vanilla essence
225 grams of low protein flour
100 grams of caster sugar
7 egg yolks
7 egg whites
1/2 teaspoon salt
1/2 teaspoon cream of tartar
100 grams of granulated sugar

Material Content:
1 tablespoon water
75 grams of strawberry jam
75 grams of strawberries, cut in small boxes

Material spread (whipped expands):
50 grams of powder Whippy
100 ml of ice water

Topping Ingredients:
25 grams of strawberry jam
8 pieces of strawberries
150 grams of cheddar cheese, shredded long

How to make:
Mix oil, melted margarine, milk, and vanilla essence. Stir until smooth. Set aside.
Sift the flour. Add confectioners' sugar. Stir well. Enter the liquid milk mixture a little - a little while stirring. Add egg yolk. Stir well. Set aside.
Beat egg whites, salt and cream of tartar until half fluffy. Add sugar a little - a little as she whipped until fluffy.
Pour into flour mixture a little - a little, stirring gently.
Pour batter in two round baking pan diameter 22 cm height 4 cm dialas paper without smeared.
Oven with fire under the temperature of 180 degrees Celsius 25 minutes until cooked.
Fill, heat water and strawberry jam until the wee hours. Enter the strawberries. Stir until half wilted.
Take a piece of cake. Apply fill materials. Cover with the remaining cake.
Rub the surface of the cake with a smear material. Sprinkle grated cheese all over it.
Add the remaining spread in a given triangle plastic syringe. Spray a ring in some parts of the surface of the cake. Fill in the blanks with strawberry jam.
Put the strawberries in the strawberry jam.


For 16 pieces

FLUSH BOLU CHOCOLATE ROLL

Ingredients:
100 grams of margarine
50 grams of cooking chocolate slab, cut - cut
1/2 teaspoon brown paste
4 eggs
3 egg yolks
100 grams of caster sugar
1/4 teaspoon salt
2 teaspoon emulsifier (sp / tbm)
25 ml of liquid milk
75 g cake flour
25 grams of cocoa powder
1/2 teaspoon baking powder

Material spread (whipped Average):
35 grams of powder Whippy
1 tablespoon cocoa powder
25 grams of sugar flour
75 ml of cold milk

Topping Ingredients:
85 ml of liquid milk
200 grams of cooking chocolate slab

How to make:
Melt the margarine. Enter cooking chocolate and chocolate thick paste. Stir until the chocolate dissolves. Set aside.
Beat eggs, sugar, salt, emulsifiers, milk, flour, cocoa powder, and baking powder until fluffy.
Enter the margarine mixture - a little, stirring gently.
Pour the batter in the pan 28x28x4 cm dialas smeared margarine and baking paper.
Oven with fire below 190 degrees Celsius temperature 25 minutes until cooked.
Apply a smear of material. Roll. Condense.
Topping, heat the liquid milk. Enter cooking chocolate thick. Stir until the chocolate dissolves. Chill until slightly thickened.
Sprinkle topping over rolls. Garnish with the rest of the spread.


For 12 pieces

CHOCOLATE CAKE 1

Cake Ingredients:
6 eggs
150 grams of sugar
1/2 tablespoon emulsifier (sp / tbm)
175 grams cake flour
25 grams of cocoa powder
1/2 teaspoon baking powder
25 ml of liquid milk
100 grams of margarine, melted
1/4 teaspoon brown paste

Ingredients spread:
100 grams of white butter
100 grams of powdered sugar
1 tablespoon of cocoa powder and 25 ml of hot water, dissolved

Processing Method:
Cake:
Beat eggs, sugar and emulsifier until fluffy. Add the flour, cocoa powder, and baking powder as she sifted and mix evenly.
Enter the milk, melted margarine, and chocolate pasta a little, stirring gently.
Pour in pan 20x20x7 cm dialas smeared margarine and baking paper.
Oven 30 minutes with a temperature of 180 degrees Celsius.

Topping:
Beat butter until creamy white. Enter the powdered sugar and cocoa powder solution. Beat until smooth.
Rub with smear material.

For 16 pieces

CHOCOLATE ALMOND PUDDING JELLY

Almond Pudding Ingredients:
1,000 ml of liquid milk
1 teaspoon of gelatin powder
1/2 tsp instant jelly
150 grams of sugar
1/4 teaspoon salt
1/4 teaspoon almond paste

Chocolate Jelly Ingredients:
400 grams of water
1/2 teaspoon cocoa powder jelly
50 grams of dark cooking chocolate, cut into pieces
50 grams of sugar

Sauce Ingredients:
200 ml of liquid milk
1 teaspoon of cocoa powder
1 tablespoon granulated sugar
1/8 teaspoon salt
100 grams dark cooking chocolate, cut into pieces
2 teaspoons cornstarch and 1 teaspoon water, dissolve to thicken

How to make:
Almond pudding, mix milk, agar-agar powder, instant jelly, sugar, and salt. Cook, stirring frequently, until boiling. Enter the almond paste. Stir well.
Pour in plastic cups until half. Allow to cool. Rake in some parts irregular. Set aside.
Brown jelly, mix water, jelly chocolate, dark cooking chocolate, and sugar. Cook until boiling. Pour a little over almond pudding. Let the half-frozen.
Reheat almond pudding. Pour over chocolate jelly. Chill. Rake back at some parts.
Heat again the chocolate jelly. Pour over almond pudding. Heat the remaining almond pudding. Pour a little over a chocolate jelly.
Sauce, mix milk, cocoa powder, sugar, and salt. Stir until boiling. Put cornstarch solution. Stir until bubbling. Enter the dark cooking chocolate. Stir dissolved. Pour over pudding. Chill.

MOCCA CHEESE PUDDING

Material I :
200 ml of liquid milk
60 grams of sugar
1/8 teaspoon salt
2 teaspoons instant coffee
1 1/2 teaspoons gelatin powder
50 grams of dark cooking chocolate, cut into pieces

Material II :
400 ml of liquid milk
150 grams of cream cheese
1/4 teaspoon salt
2 teaspoons gelatin
1/2 teaspoon jelly powder
140 grams of sugar
100 ml heavy cream

How to make:
Materials I, boiled milk, sugar, salt, instant coffee, and agar-agar powder, stirring until boiling. Turn off heat. Enter the dark cooking chocolate chunks. Stir to dissolve.
Pour in a round baking pan diameter 18 cm. Freeze.
Materials II, boiled portion of liquid milk and cream cheese, stirring until cream cheese dissolves. Add the remaining milk, salt, agar-agar powder and jelly. Cook, stirring frequently, until boiling. Turn off heat.
Add heavy cream. Stir well. Pour over the ingredients I. Freeze.


For 12 pieces

PARADISE CAKE

Ingredients:
6 eggs
125 grams of sugar
2 teaspoon emulsifier (sp / tbm)
25 ml of water
80 grams of cake flour
25 grams of cornstarch
15 grams of milk powder
1/4 teaspoon baking powder
125 grams of margarine, melted
50 grams of white cooking chocolate, melted
5 drops of pink coloring
5 drops of green dye
5 tetea yellow dye

Filling Ingredients:
100 grams of cream powder
50 grams of instant custard filling
250 ml of ice water
60 grams of canned pineapple, cut into pieces

Ingredients Topping (shake it expands):
100 grams of powder Whippy
200 ml of ice water

How to make:
Beat eggs, sugar, emulsifiers, salt, water, flour, cornstarch, milk powder, and baking powder until fluffy. Enter as she sifted and mix evenly.
Add margarine and white cooking chocolate.
For three dough. One section add pink dye. Stir well. One section add green dye. Stir well. The rest flat muda.Aduk add yellow coloring.
Pour batter into three pan diameter 20 cm height 3 cm were smeared with margarine and dialas baking paper.
Oven with fire below 190 degrees Celsius temperature 20 minutes until cooked.
Filling, whipped cream powder, instant custard filling, and ice water. Beat until fluffy. Add pineapple. Stir well.
Take a piece of green cake. Spread filling. Cover with yellow cake. Rub again with the filling. Close again with a pink cake. Condense.
Rub the entire cake with topping. Ornamental.


For 12 pieces