This is new top 9 desserts recipe that you want to try at home with your family.
1-Bolo Casadinho
Ingredients
4 eggs
1 cup of sugar
¼ cup of oil
2 cups of wheat flour
1 pinch of salt
½ cup boiling water
½ teaspoon vanilla extract
1 ½ teaspoon baking powder
½ cup cocoa powder + 2 tablespoons to sprinkle
2 cans of condensed milk
2 tablespoons butter
100g half bitter chocolate in pieces
200g cream
And let’s cook …
Beat eggs with sugar and oil with a fouet.
In another bowl, mix the wheat flour and salt.
Add alternately the mixture of dry and water, in the mixture of the gems.
When it is well incorporated, add the essence of vanilla and lastly the yeast.
Divide the dough into equal portions and in one of them add the cocoa powder.
Arrange the white batter and then the chocolate batter so that they are mixed in a round shape, lined with greaseproof paper and the greased sides.
Preheat oven to 180 degrees for 40 minutes.
In a saucepan, combine 1 can of condensed milk and 1 tablespoon of butter.
Bring to medium heat stirring constantly. When the butter melts, add the chocolate and stir until starting to detach from the pan.
Turn off, add 100g of cream, mix well, arrange in a sleeve of confectionery and reserve to cool.
In a pan, add 1 cans of condensed milk and 1 tablespoon of butter.
Bring to medium heat stirring constantly until starting to peel from the pan.
Turn off, add 100g of cream, mix well, arrange in a sleeve of confectionery and reserve to cool.
When the cake cools, cut in half with the help of a knife or a nylon string.
Arrange the base of the cake, confetti with the filling alternating white and black balls and dispose the other layer of cake.
Sprinkle with cocoa powder and decorate with little brownies.
2-Geode Chocolate Eggs
Ingredients:
chocolate or candy melts, melted
8 oz white chocolate, melted
scant ¾ cup whipping cream, hot
pinch of salt
rock candy in a variety of colours, crushed
Steps:
First, make the ganache. Combine the white chocolate, salt and whipping cream in a bowl. Place in the freezer until thickened, about 1 hour.
Spread some melted chocolate or candy melts onto the inside of an egg-shaped chocolate mold. Place this in the freezer until the chocolate has set.
Beat the ganache with an electric mixer until it lightens in colour and consistency – it should look whipped and hold stiff peaks. Place it into a piping bag fitted with a large, round tip.
Keep the chocolate eggs in the molds and pipe some ganache onto the inside of the eggs.
Fill the eggs with rock candy, starting with a dark colour in the middle and working outwards into a lighter colour.
Transfer the eggs to the freezer for the ganache to stiffen, about 30 minutes. Then unmold the eggs and enjoy!
Note: it’s much easier to unmold the eggs when they are filled with the ganache and rock candy, instead of unmolding just the shells.
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