CHOCOLATE LEMON MARBLE CAKE

200 gr  flour

200 gr butter

180 gr sugar

2 teasp lemonzest

4 eggs (or 3 eggs and 6 tblsp milk)

150 gr dark chocolate (melted)

2 tbsp cocaopowder

TOPPING: 200 gram dark chocolate (melted with little coffeecream and butter), Chocolate praline lemons and sprinkles.

Mix butter and sugar creamy.

Add the eggs 1 at a time and later mix in the sifted flour.
Divide the batter. Pour with a spatula in the cocaopowder and melted chocolate. And in the other bowl the lemonzest. 

Grease in a glass pan (scattered with breadcrumbs). Pour in 2/3 chocolate cake batter, then lemon batter and on top remaining chocolate batter. Stirr in with a small stick for a marble effect.

Cook for 1,5 hour at 170 degrees in oven (1st hour don’t open oven!)
let cool, add a layer of melted chocolate and decorate.

KEDIDIL

1 packet of ladyfingers and some milk

Make pudding of below ingredients and let cool:

4 glasses of milk

2 mocha cups flour

2 mocha cups sugar

Spatula 1 glass of milk through 150 ml cream shanti.

Dip the ladyfingers in the milk and arrange in a bowl together.

Cover with pudding,  and on top the chocolate sauce. Let cool in refrigerator.

Walnut brownie truffles --> when your brownies are failed :-(

I tried to make brownies with a new recipe,, it was a deception and looked awfull,,, so i decided to safe the brownies (which taste nice) and made my own variation ,,, Walnut brownie truffles :-)

325 grams of dark chocolate pieces

225 grams of butter 

3 eggs

225 grams sugar

75g self-raising flour

pinch of salt

175g coarsely chopped walnuts

1 vanilla pod

225 grams of chocolate into pieces

Melt au bain marie (in a bowl thats being warmed with water) 325 gr chocolate with the butter. Beat the eggs with sugar until frothy. Beat in melted chocolate, self-raising flour, salt, walnuts, vanilla essence and 225 grams of chocolate pieces. Pour the mixture into a greased baking pan (20 x 25 cm) and bake until cooked (40 to 45 minutes)in a preheated oven at 190 degrees C. Leave to cool in the mold. now you will see this recipe is failed for brownies ,,so i decided to make little balls. dipped them  in melted chocolate and decorate.

WALNUT BROWNIE TRUFFLES

My brownies are failed, so had to be creative ,,it was just nice of taste and not bad :-) hehehehe so decided to make balls of them dipped in yummie chocolate ,,,for our chocoholics :-) 


325 grams of dark chocolate pieces
225 grams of butter
3 eggs ...
225 grams sugar
75g self-raising flour
pinch of salt
175g coarsely chopped walnuts
1 vanilla pod
225 grams of chocolate into pieces

Melt au bain marie (in a bowl thats being warmed with water) 325 gr chocolate with the butter. Beat the eggs with sugar until frothy. Beat in melted chocolate, self-raising flour, salt, walnuts, vanilla essence and 225 grams of chocolate pieces. Pour the mixture into a greased baking pan (20 x 25 cm) and bake until cooked (40 to 45 minutes)in a preheated oven at 190 degrees C. Leave to cool in the mold.  Now you will see this recipe is failed for brownies ,,so make little balls. dip them in melted chocolate and decorate.

CHOCOLATE BROWNIES

100 g butter
175 g white caster sugar
75 g dark brown sugar
125 g dark chocolate
1 tablespoon golden syrup
2 eggs
1 teasp vanilla extract
100 g flour
2 tablespoons cocoa powder
½ teaspoon baking powder

Put butter, sugar, chocolate and syrup in a heavy saucepan. Heat gently and stir until the mixture is well blended and smooth. Remove from heat and let cool well.
Beat the eggs with vanilla extract and stir in the cooled chocolate mixture.
Sift the flour, baking powder and cocoa powder over the bowl gently stir with a metal spoon to the egg-chocolate mixture.
Grease a square baking tin (20cm) and place baking sheet on the bottom. Spoon the dough into, ant bake the cake 25 minutes at 180 degrees C, until the top is crispy.
Let the cake cool and cut into pieces.

CHOCOLATE-BISCUIT NUTCLUSTERS

160 gr white or brown chocolate
100 gr wholemeal biscuits
100 gr coarsely chopped macadamia or walnuts
160 gr dark chocolate

Line a baking tray with baking paper. Melt the white chocolate au bain marie.

Break the biscuits into pieces and stir them together with the nuts into the chocolate.

Spoon mounds on the baking sheet and let cool completely in the refrigerator.
Melt the dark chocolate and allow to cool.
Dip the nutrots in the chocolate and let drain

CHOCOLATE TRUFFLES

170 g dark chocolate
1 tbsp rum (essence)
35 g butter
45 g icing sugar
50 g ground almonds
45 gr grated dark chocolate

Melt the chocolate au bain marie with rum and keep stirring.
Add the butter and let this melt. Add icing sugar and almonds. Allow to cool until firm enough to make balls from forming.
Add the grated chocolate on a plate and roll the truffles through until they are completely covered.

CUPCAKES WITH CHOCOLATE TOPPING

200 gr selfraising flour
200 gr butter
150 gr sugar
1 package vanillasugar
2 teasp lemonzest
3 eggs and 6 tblsp milk
1 chocolatebar

Mix butter, sugar and vanillasugar creamy with mixer.
1 for 1 add the eggs and later mix with the sifted flour and milk.
Pour in cakemix in muffingpans and let cook for 1 hour at 170° C in oven.
Melt chocolate au bain marie and spread on top of the cakes.
Sprinkle some sugarfigures on top of the cakes. (for 12 cupcakes)

MARBLE CAKE

200 gr selfraising flour
200 gr butter
150 gr sugar
1 package vanillasugar
2 teasp lemonzest
4 eggs (or 3 eggs and 6 tblsp milk)
100 gr dark chocolate
2 tbsp cocaopowder

Mix butter, sugar and vanillasugar creamy
Add the eggs 1 at a time and later mix with the sifted flour.
Use a spatula to pour in the cocaopowder and melted chocolate.
Grease in a (glass)pan of 2 liter, now scatter some breadcrumbs. Pour in chocolate cakemixture, then white and on top cocolate mix. Take a satestick and stirr in the batter for a marble effect.

Let cake cook for 1,5 hour at 170 degrees in oven (1st hour don’t open oven!)

CHOCOLATE ORANGE CAKES

200 gr dark chocolate in small pieces
200 g butter
160 g sugar
160 g self raising flour
5 eggs
4 tbsp milk
50 ml cream
Grated zest of one orange
juice of 2 small oranges

Melt the butter on low heat in a pan. Now add the chocolate pieces in it to dissolve.

Remove the pan from the heat. Add the cream and let cool.

Beat the eggs, milk and sugar into a thick frothy mass. The sugar should be dissolved.

Mix the chocolate mixture with a spatula with the egg mixture, and add the orange juice,the grated zest and self raising flour. Mix well so that you no longer have lumps.

 Fill small cups with mixture and bake 40 minutes in the oven at 180 ° C.

100 gr icing sugar
1 tbsp rum (essence)
1 Tbsp water.
Make glaze by stirring all ingredients together.
Spread over the cooled cakes.
Decorate with walnut or chocolate flakes/balls (makes 20 cakes)

M&M COOKIES

150 g brown sugar
100 g margarine
150 g flour
1 egg
1 sachet vanillasugar (or extract)
1/2 tbsp salt
1/2 tblsp bakingpowder
150 g m&m’s

Mix in a bowl sugar, vanilla, eggs, butter thoroughly.
Add to creamed mixture sifted flour, salt, and bakingpowder to. Add M&M candies. (leave 1/3 for decorating)

Drop dough by teaspoonful onto cookie sheet. Slightly push a few candies on top of each dough ball.

Bake at 175 degrees C in 15 min.

M&M-SANDCOOKIES

200 gr sifted flour
125 gr butter
100 gr sugar
1 tbsp bakingpowder
100 gr M&M’s

Mix sugar, bakingpowder, vanillasugar with butter. Then add sifted flour, and make a dough with your hands. Put in fridge to cool for 20 min.
Take 2 ovenplates and cover with bakingpaper. Roll out the dough 0.5 cm in heigth.

And cut with a cookiecutter or a glass, figures. Rest of the dough: roll out again and cut cookies. Cover cookies with eggyolk and M&M’s Bake 20 min in oven at 200 degrees celcius