One more year comes the date when chocolatiers and chocolatiers from all over the world come together to celebrate the International Chocolate Day and we’re jumping for joy over it. Any excuse is good to take out the tablet, make a cup or get an ice cream between chest and back. Chocolate, of course!
Curiosity has been able to us and we have launched to investigate what they are the five most wanted chocolate sweets on the Internet and we bring them together with your easier and faster recipes. Attention chocolate lovers, get ready for today’s show. Here we go. To enjoy.
Quick and easy chocolate cake in 15 minutes
Chocolate cake recipes there are thousands. We have a few under our belt and below we leave several links for you to see them all. However, like the easy chocolate cake there are few. It is prepared in the blink of an eye, without an oven, it does not require ingredients or special pots and the presentation is to stay with your mouth open. Of course you can make it more discreet or, on the contrary, even wilder. To taste.
Ingredients for 12 people: 350 g of chocolate cookies, 170 g of melted butter, 400 g of dark chocolate for desserts, 100 ml of water, 140 g of sugar, 3 sheets of gelatin and 300 ml of very cold liquid whipping cream.
Elaboration: We crush the cookies together with 20 g of sugar. Add the melted butter and mix well until you get a homogeneous paste. We line the base and a third of the edge of a 22 cm mold with it, pressing well to make it compact, and let it cool in the fridge while we prepare the filling. We chop the chocolate and place it in a deep container. We immerse the gelatin sheets in a bowl with cold water. In a saucepan we heat the water and the rest of the sugar and, when it has dissolved, remove it from the heat, drain the gelatin sheets and add them. We stir well so that they dissolve. We pour over the chocolate, which will melt on contact with the heat, and stir until homogenized. In another semi deep container we mount the cream (we stop beating when it makes soft peaks) and add it, little by little, to the container with the chocolate, stirring until integrated before incorporating more. We fill the mold with the biscuit base and let it rest in the fridge for a few hours or, better, overnight. We decorate to taste.
We have already warned you that we have all kinds of chocolate cakes, There are those who say that we should make it look because our passion for this sweet borders on madness. We leave you with a small selection and we say goodbye. Can you resist it?
It goes without saying that the list of most sought after chocolate recipes on the Internet could not miss the brownie. The madness for chocolate knows no limits and when it is presented to us like this, with a spongy and juicy texture, it leads us to this, to place the second place brownie. Our recipe is made with melted chocolate in a generous quantity, to ensure that the result is as chocolaty, tasty and juicy as possible.
Ingredients: 4 “M” eggs, 180 g of sugar, 200 g of dessert chocolate, 200 ml of liquid cream, 100 ml of olive oil, 200 g of wheat flour, 50 g of cornstarch (cornstarch) and 1 sachet of chemical yeast (15 g).
Elaboration: In a large bowl we beat the eggs together with the sugar, we do it vigorously, until we get it to increase in volume. Then we also add the oil and cream, while we continue beating. Melt the chocolate bar, either in a double boiler or in the microwave and add it to the mixture in the bowl, stir to unite everything well. In a separate bowl mix the rest of the dry ingredients, the wheat flour, the cornstarch and the yeast. We sift it and we mix them little by little with the above. Spread an appropriate mold with olive oil and fill with the cake batter. We cook in an oven, pre-heated to 170ºC-180ºC, for about 60 minutes or until when punctured, with a needle or stick, the central part comes out clean.
One of the most grateful things about chocolate is that combines well with many ingredients And, in sponge cake, you can get fabulous results like these: milk chocolate and almonds, chocolate and orange and orange marmalade or the chocolate and avocado fondant suitable for celiacs. To do them all, don’t you think?
It was inevitable to find the chocolate chip cookies in the list, occupying the third place neither more nor less. We are left with this recipe from the infallible Nigella Lawson because they are very easy to prepare chocolate cookies, very rich and perfect to do with children. In this case they are made with cocoa but we could also add chocolate chips to the dough, or even bathe them with melted chocolate once cold. In the imagination is the limit.
Ingredients. 250 g of butter at room temperature, 125 g of sugar, 30 g of cocoa powder, 300 g of wheat flour, 5 g of baking powder.
Elaboration. In a bowl we mix the butter with the sugar and beat until white. Sift the cocoa over the butter and sugar mixture and mix gently until integrated. We do the same with the flour and chemical impeller, stirring from time to time until integrated before adding more quantity to the mixture. Cover two baking trays with parchment paper and place balls of the dough on them, ensuring that they are equal in size. Smash them slightly with a fork and cook in the oven, preheated to 180ºC, for 12-14 minutes. Remove from the oven and let cool on the same tray before serving the cookies.
Have many more recipes for chocolate cookies so you don’t get bored at home, from the now famous chocolate crinkles to the delicious world peace cookies, not forgetting the 3,2 1 cookies or the rye and chocolate cookies.
One of the quintessential chocolate sweets is the Chocolate brownie, with its semi-cooked crumb, juicy on the inside and crunchy on the surface. As a result of the carelessness of a pastry chef who ignored incorporating yeast into the dough of a cake, this wonder came out of the oven that, far from being a displeasure, brought him great joy. Because the cake without yeast liked, and a lot. Is there anyone who doesn’t like brownie? Our recipe is the classic one, the one for the brownie made by the great Katherine Hepburn, but we have many more.
Ingredients for about 10-12 brownies: 60 g of pure unsweetened cocoa, 113 g of unsalted butter, 2 L eggs, 175-200g of sugar, 30 g of pastry flour, 1 teaspoon of vanilla essence, 1 pinch of salt and 125 g of walnuts or pecans slightly chopped.
Elaboration: Preheat the oven to 165ºC and grease or cover with parchment paper a square mold about 20 centimeters on a side. Melt the butter with the cocoa powder, stirring over low heat until obtaining a homogeneous and smooth mixture. Remove and let cool for a few minutes. We put in a medium container and add the eggs one by one, and the vanilla, beating with a few rods. In another container we mix the flour with the sugar, salt and walnuts. Add to the cocoa mixture and stir well but gently, until you have a homogeneous mass, without dry lumps. We fill the mold and bake for about 35-40 minutes. We wait for it to cool down before cutting.
There are many other brownies classics, in which chocolate and nuts are the only protagonists, hybrid brownies with whimsical mixes such as brownie and cookies, brownie cookies or cheesecake brownie, brownies with fruits and / or vegetables, such as the cherry and pecan brownie , beet, avocado, and many more brownies.
Last but not least, we find the chocolate coulant. Simple to prepare, it has its own when it comes to giving it the exact point. Each oven is different and it is important to find ours so that the chocolate coulant curdles on the outside and remains liquid on the inside. Putting the spoon in and seeing the dripping hot chocolate come out of it doesn’t have a name. What a great pleasure.
Ingredients for four people: 115 g of butter, 120 g of dark pastry chocolate, 3 M eggs, 75 g of sugar, 40 ml of brown rum and 60 g of pastry flour.
Elaboration: We preheat the oven to 190ºC. While we put the butter in pieces together with the chopped chocolate in a bowl and melt it at medium power in the microwave for about a minute, stirring frequently so that it does not stick. It has to be completely melted. In another large bowl, beat the eggs with the sugar until the mixture begins to whiten, then add the salt and rum. We finish mixing gently. Once the butter and the chocolate are melted, we add it little by little to the egg mixture, stirring to integrate it. Add the sifted flour through a strainer and add it to the mixture. Lightly grease six flanera-type molds or aluminum disposable molds, distribute the mixture and bake for 8 to 10 minutes. Once out of the oven, remove the mold with the help of a small knife and serve quickly.
The addition of rum in the dough of the previous coulant gives it a point of brutal flavor, but if you are classics, you may like the base recipe more, whether it is made in a traditional way or with Thermomix. And if you like to differentiate yourself …