Cake with chocolate figs and cedar with white chocolate sauce

For: 8 persons
Difficulty: medium

INGREDIENTS:
for the cake:

• 130g butter
• 230g sugar
• 2 eggs
• 185 g flour
• 40 g cocoa powder
• 185 ml fresh milk
• 120g dried figs
• 60g candied citron
• 1 teaspoon of baking powder

for the sauce:

• 100g white chocolate
• 50 ml fresh cream
• nutmeg

PREPARATION:

Mount 120g soft butter and the sugar, add the eggs one at the time, the flour, baking powder, cocoa powder and the milk until you get a smooth, soft dough.Cut the figs and the candied citron and put them in the compound . 

In a buttered mold pour the cake and bake it for 45 min at 180 degrees.Meanwhile , heat the fresh cream and remove from the heat, add the white chocolate and slam to  homogenize.

Unmold the cake , let it cool and cut it into slices. 

Serve with the white chocolate sauce .

Puff pastry with fruit

For : 8 persons
Difficulty : medium

INGREDIENTS:

• 400g ready puff pastry
• 5 yolks
• 120g granulated sugar
• 150ml dry Marsala (wine)
• 1 tablespoon cornstarch
• 150g fresh cream 
• 1 bunch black grapes
• 2 tablespoons icing sugar 
• flour

PREPARATION:
Flour the work surface ,roll out the puff pastry (thin) and cut it in to 3 pieces of 18 x 30 cm.
Bake each one for 15 min at 200 degrees.Into a pan whip the yolks and sugar until they will be frothy,add the cornstarch ,the wine and  thicken them over low heat stirring constantly.
Let it cool stirring once in a while and  add the fresh cream. Put one puff pastry and add the cream ,putting on a layer of grapes cut in half and repeat with all the puff pastry and the cream .Let it in the fridge for at least 1h.Serve with icing sugar on top and decorate with some grapes .

Hazelnut praline

For: 4 persons
Difficulty: low

INGREDIENTS:

• 150g milk chocolate
• 2 tablespoons fresh cream
• 100 g peeled hazelnuts

PREPARATION:

Toast the hazelnuts in a frying pan,let it to cool and choopped the hazelnuts.Melt the chocolate in a double boiler.Add the hazelnuts and the fresh cream.Mix together and break down in a roasting pan and then cut them subsequently. Let it cool in the fridge and serve.

Chocolate and pears delight

For: 4 persons
Difficulty : medium



INGREDIENTS:

 for the pastry:

• 165 g flour
• 125 g butter
• 30 g sugat
• 30 g almonds

 

for the stuffing:

• 4-5 pears
• 90 g butter
• 45 g cocoa powder 
• 200 g brown sugar
• 45 g flour
• 1 egg
• 1 teaspoon of vanilla extract

 for decoration:

• icing sugar

PREPARATION:

Pour into a bowl the flour, the sugar, the chopped almonds, 3-4 tablespoons of water and the butter and knead until the mixture is very crumbly.Wrap it in plastic wrap and refrigerate for 30 min. Roll out the pastry, lined a baking pan and let rest in the refrigerator.

Peel the pear,remove the seeds and cut them into 4 pieces,Prick the dough with a fork and sprinkle with sugar.Put on the pears and bake it for 15 min at 180°C.  Meanwhile melt the butter and the cocoa mixing well.Mounted the egg and the brown sugar , add the butter and cocoa and sift over the flour. Stir everything and  add the vanilla extract.Pour it on the pears and bake it for anther 15 min.Leave to cool and sprinkle the cake with icing sugar 

Cake with citrus fruits and milk chocolate

For : 6 persons
Difficulty: medium

INGREDIENTS
   for the cake:

• 150g milk chocolate
• 90 g almonds
• 60 g flour type "00"
• 1/2 teaspoon of baking powder 
• 1 lemon
• 1 orange
• 4eggs
• 125g sugar
• 2 spoon milk
• 20g butter                                                                                                    

                                             

 for decoration:

• 170 ml fresh cream
• icing sugar

PREPARATION:

Grease a mold and cover the bottom with parchment paper.Chop 100g chocolate with a tablespoon of grated citrus zest. Add the flour and the almonds and blend them briefly.Beat the eggs yolks and the sugar,and then add the previous mixture and the warm milk,Whip the eggs whites with a pinch of salt and stir everything with the aid of a spatula and making movements from bottom up.Add the baking powder and pour the mixture in the mold. Bake it for 45 min at 180°C. When the cake is cooled, cut it into 2 pieces.Melt the chocolate in a double boiler remained and spread the base of the cake.Stuffed with whipped cream and cover with the top of the cake,Let on the fridge for 20 min and add on top the icing sugar and chocolate flakes.

Soup chocolate

For : 4 persons
Difficulty : low




INGREDIENTS:

• 8yolks
• 270g sugar
• 1 l milk
• 200 ml fresh cream
• 300g dark chocolate of 70%
• 300 g puffed rice
• saffron

  PREPARATION:

  Melt in a double boil the dark chocolate with 100 g of fresh cream. In a mixer whip the yolk and the sugar, In part, united in a pot the milk with 100g of fresh cream and saffron, and bring it to boil.Mixed the hot milk to the egg yolks sugary and put it back to the fire, bringing the mixture to a temperature of 70/80 °C. Stir in a ice cream maker.

In a flat bottom put the hot chocolate and lie down on a saffron ice  cream spoon, sprinkle with crisped rice.

Strawberry Sorbet

For : 4 persons
Difficulty : low

                                                          

 INGREDIENTS:

• 250g strawberry
• 250g water
• 185 g sugar
• 1/4 lemon

  PREPARATION:

  Clean the strawberry.Wash the lemon and cut into 4 pieces ans squeeze the juice. Whisk the strawberry with the sugar and water, add the lemon juice. Let it rest in the fridge for at lest 3 hours, then puor it into cream maker. Let the whisk running until the sorbet has a  uniform consistency.

Panna cotta

For : 10 persons
Difficulty: medium

                                                          

 INGREDIENTS:

• 1 l of fresh cream
• 200 ml of milk 
• 200g of sugar
• 4 sheet of gelatin
• 2 vanilla pods

 PREPARATION:

       Soack the sheet of gelatin in cold water for 10 min. Caramelized a large mold or smaller molds by cooking 100 gr granulated sugar. Put the panna , the milk and the rest of sugra in a saucepan  over medium heat,stirring and bringing almost to boil;add the vanilla and squeezed gelatin from the water. Put the crem into the mold or mold well caramelized. Let it coll in the fridge for a few hours before serving. To unmold, pass a moment the mold on the flamme making pour the caramelized sugar on the pudding.

Bonet

For : 10 persons

Difficulty : medium

INGREDIENTS :

• 500 ml milk
• 300 g granulated sugar
• 120 g macaroons
• 70 g cocoa powder
• 3 eggs
• 1 yolk
• 3 g of rum 

For the caramel :

• 300 g granulated sugar 
• 100 ml water

PREPARATION :

      Put into a casserole the sugar and water on medium heat ed let it until has a brown color, after that put the caramel in the shape you want and let it cool.
    The egg goes in the pie dish whit the granulated sugar and mixed until the sugar is dissolved. After that you add the ccoca powder and mix it very good, then add the crumbled macaroons and rum. Put in the milk, but not before it is heated, stirring constantly with the aid of a wip. You can put the mixture into the molds in caramel made before.
Put the molds into a griddle containing hot water and baked it in water bath at 150°C for 40-50 min.

Chestnuts spoon

For: 4 persone 

Difficult: mediu 

Preparation : 25 MIN

INGREDIENTS :

• 600 g chestnuts
• 150 g dark chocolate chopped
• 120 g butter
• 120 g sugar 
• a bit of sale

PREPARATION :
   
   
   Boiling the chesstnuts in salted water.When they are boiled you have to grind it.
Melt the chocolate and mixed with the chestnuts , still wormed, putting the sugar and butter.
Knead the dought ling and well.Grease and line a rectangular mold of wax paper,spill the compost  and cover it whit wax papper.Put it in the fridge for at lest 4 hours.After you can cut it in the shape you want (heart ,flowers ,square).Serve whit the cream separately