Dessert chocolate

Category: Dairy and egg dishes
Dessert chocolate

Ingredients

Cream (milk can be used) 400 ml
Sugar 80 g
Eggs 1 PC
Yolks 3 pcs
Vanilla sugar 1 sachet
Cocoa 2 tbsp. l

Cooking method

  • 1. Beat the yolks and egg with sugar.
  • 2. Bring the cream or milk with vanilla to a boil, dilute the cocoa and pour into the egg mixture, whisking at the same time.
  • 3. Pour the resulting mass into molds (100-150 ml) and put in a deep mold filled with water, the water should reach the middle of these molds.
  • 4. Place for 45 minutes in an oven preheated to 150 C
  • 5. When finished, cool, cover and refrigerate.

Note

With this recipe, I was able to get a little closer to my favorite cream as a child, which we went to eat at the Fantazia cafe, and only in this only cafe in the whole city such an amazing delicacy was prepared

Dessert chocolate

koziv
And why chocolate, there is no chocolate or cocoa in ingredients like?
julifera
Now I will add, I forgot
Zhivchik
Duc is "Creme brulee" chocolate.
Stern
Something I in "Fantasia" has patted this delicacy, I have to catch up!

Thanks for the recipe, countrywoman!
julifera
Eh, it was a long time ago ... when the whole Fantasy was chock-full, there were also 20 people queuing up at the counter for the cakes, only there were the most delicious cakes and desserts ...
And now there are as many as two cafes in the city, they sell pies to order and cakes - so cool, fat, expensive and not particularly tasty ...
Gallka
And I am no culinary specialist, and if I do anything, then strictly according to what was written by the ases. From here on, I’ll ask obscene stupid questions (don’t laugh, being offended):
1. It is written: "dilute the cocoa and pour into the egg mixture." And how to dilute it - can it leave him a little cream or what additional liquid to take?
2. It is written: "put in a deep mold filled with water." Is the water cold?
3. It is written: "Put in the oven for 45 minutes, preheated to 150 C". I am ashamed, and yet, does the oven operate at 150 * for these 45 minutes, or should it be turned off after loading the product into it?
Olga
julifera-Yulenka!Thanks for the yummy.Dessert chocolate
julifera
Quote: Olga

julifera-Yulenka!Thanks for the yummy.

Olenka - good luck!
Elena Bo
Can I do it for a couple?
julifera
Elena Bo - of course you can try
True, I think the taste will be slightly different, in the oven the tops are baked and evaporated, it "dries out" about 0.5 cm in height.

We have a quirk at home - we do either chocolate or with zest or something else fragrant
And just the vanilla gave off something like eggs, or are we so fussy
julifera
Quote: Gallka

And I am no culinary specialist, and if I do anything, then strictly according to what was written by the ases. From here on, I’ll ask obscene stupid questions (don’t laugh, being offended):
1. It is written: "dilute the cocoa and pour into the egg mixture." And how to dilute it - can it leave him a little cream or what additional liquid to take?
2. It is written: "put in a deep mold filled with water." Is the water cold?
3. It is written: "Put in the oven for 45 minutes, preheated to 150 C". I am ashamed, and yet, does the oven operate at 150 * for these 45 minutes, or should it be turned off after loading the product into it?

Oh, Gallka, forgive me, I became completely blind, only now I noticed your questions

1. Cocoa is diluted with cream from the total amount, that is, leave a little cream for it
2. If we pour a hot mixture into bowls, they will warm up and you can definitely pour hot water, not boiling water, but for sure.
3. Yes, all the time - 45 minutes, the oven should work at 150 C

Gallka
Quote: julifera

Elena Bo - of course you can try
True, I think the taste will be slightly different, in the oven the tops are baked and evaporated, about 0.5 cm in height "dries out".
Oh, I have perked up in the MV to do (I don't have an oven). It turns out that nothing works, right?
julifera
Quote: Gallka

Oh, I have perked up in the MV to do (I don't have an oven). It turns out that nothing works, right?

I don't know, haven't tried
But it is not forbidden to put experiments on, suddenly it will turn out deliciously in the MV for a couple!
It's just that the temperature for steaming will be 100 C
Serena
Hello everyone!

but I use this / if there is no oven, and just to save time /
Dessert chocolate
julifera
I saw something similar in METRO at Nestlé, it seems they have several different types, but I was scared after reading the composition ...
Kasanko
tried to make this dessert today. a few questions arose:
1.How long should you beat the eggs and then the whole mixture? what should it be before the oven?
2. What should be the finished dessert?
all the foam has settled in my oven. but what happened after the refrigerator was delicious
Kasanko
so no one, unfortunately, did not answer, but today I was going to do it again, otherwise my son has already asked 5 times to make "something delicious chocolate from the oven in the cups of those"
Rita
Kasanko, it's a cream, not a biscuit, so it's more mixed with a mixer than whipped. I guess it doesn't need to be whipped until frothy.
julifera
Yes, Rita, thanks for the answer, everything is correct!

You can whip as you like, it doesn't matter.
Out of habit, I whipped well, but the excess foam prevented me from filling the containers as much as possible (there were not enough bowls, so I had to fill it all the way to the top)
Dessert after the oven shrinks a bit and looks like a medium soft jelly.

Sorry for not responding right away, I was in apartment renovations for a long time
Kasanko
thanks a lot for the answers! I read it already in the process of preparation, everything turned out well, the son is very pleased
julifera
Quote: Kasanko

thanks a lot for the answers! I read it already in the process of preparation, everything turned out well, the son is very pleased

Kasanko
- good luck!
kalina11
Unfortunately, I don't have small heat-resistant molds. Can be prepared in 400 ml molds (from Ikea porcelain)? Pour full or half?
julifera
kalina11 - if they are plump, then maybe they can, because the temperature is not very high.
How much to pour - not very high - 4-5 cm, so that everything is baked neatly and gently.
kalina11
It didn't work. When you pour milk into the egg mixture, should it be brewed? I got everything liquid and after the oven remained so. Made with milk.
Can I fix it somehow? Maybe add gelatin?

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