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Tag: chocolate almond butter

  • How to make Almond Chocolate Pear Cake

    How to make Almond Chocolate Pear Cake

    If you like pears and chocolate and think they go well together, you should try this Chocolate Almond Pear Cake. It is very flavorful due to pears and almonds, and also has a rich, moist and chocolatey taste that makes it simply irresistible.

    Almond Chocolate Pear Cake


    Home Cooking Adventure

    Ingredients

    Makes about 10 servings
    4 eggs, separated
    7 oz (200g) semisweet chocolate (55-70%)
    2/3 cup (150g) butter
    1 tbsp (8g) unsweetened cocoa powder
    1 cup (100g) ground almonds
    1/4 tsp (2g) salt
    1 tsp (5ml) almond extract
    1/2 cup (100g) sugar
    3 or 4 ripe pears, peeled, halved and cored

    1. Grease and line a 10-inch (25cm) springform pan (with a removable base) with parchment paper. Separate egg yolks from whites. Preheat oven to 180°C (350°F).

    2. Melt chocolate and butter over a bain-marie until smooth. Let it cool slightly. Add yolks one at a time and stir well.Stir in cocoa powder, ground almonds, salt and almond extract.

    3. Whip egg whites until foamy using a mixer. Gradually add sugar and whip until soft peaks form. Gently fold the whipped whites into chocolate mixture.

    4. Pour batter into prepared pan.

    5. Cut pear halves in thin slices leaving one edge uncut.

    6. Place the sliced pear halves on top of the batter and bake for 40-45 minutes.

    7. Let it cool completely and refrigerate to set for at least 2 hours.

  • How to make Raspberry Chocolate Cups Recipe

    How to make Raspberry Chocolate Cups Recipe

    These raspberry chocolate mugs are the chocolate lover’s choice. They have a rich, creamy and chocolatey taste, the hard chocolate crust pairs well with the raspberry cream mousse. The fresh raspberries on top really enhance the flavor and provide a wonderful texture that makes this mug a memorable trendy dessert.

    Raspberry Chocolate Cups Recipe


    Home Cooking Adventure

    Ingredients
    Makes 6 muffin cup servings

    Chocolate Cups
    7 oz (200 g) dark chocolate (55-70% cocoa)
    6 aluminum muffin cups

    Raspberry Puree
    5 oz (150 g) fresh or frozen raspberries
    1/4 cup (50g) sugar

    Chocolate Raspberry Filling
    7 oz (200 g) dark chocolate (55-70% cocoa)
    1 1/4 cup (300g) whipping cream, cold
    Raspberry puree

    Topping
    Fresh Raspberries
    Powdered sugar

    1. Prepare the chocolate cups. For tempering the chocolate divide the chocolate into 2 parts, 5.5 oz (160g) and 1.5 oz (40 g). Place the 5.5 oz (160g) chocolate into a heatproof bowl and place over simmering water. Heat the chocolate until until a thermometer reads 105 -115 degrees F (40-46C), then take the bowl out of the heat. Add the 1.5 oz (40 g) chocolate into the melted chocolate and stir until smooth.

    2. Fill each cup a little less than half with chocolate and rotate to coat all sides of the cup with a thick layer of chocolate. Pour the excess chocolate back into the bowl. Scrape the top edges and place them upside down on a parchment paper until you prepare the rest of cups. If necessary melt the remained chocolate again over simmering water if too hard.

    3. Scrape the top edges again if necessary and refrigerate the cups for at least 30 minutes or until the chocolate hardens. Cups can be prepared few days in advance and kept refrigerated until ready to be filled.

    4. Prepare the raspberry puree. Place raspberries and sugar into a small saucepan and bring to a boil. Simmer for 5 to 10 minute and remove from heat. Sieve to remove the seeds. Set aside until ready to use.

    5. Prepare the chocolate raspberry filling. Place chocolate into a heatproof bowl and melt over simmering water. Add raspberry puree and stir to combine.

    6. Whip the cream until stiff peaks form. Fold a third of the cream into the chocolate mixture until incorporated.

    7. Fold the chocolate mixture into the remaining whipped cream.
    Assemble the cups. Make a small cut at one end of each mold if necessary, and tear them off to reveal the chocolate cups. Fill the chocolate cups with raspberry chocolate filling.

    8. Refrigerate for at least 2 hours or until set.

    9. Before serving top each cup with fresh raspberries and sprinkle powdered sugar on top.