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Ingredients
400g of cream, 125g of ELGORRIAGA cooking chocolate, 80 g of sugar.
Method
Break up the chocolate and heat 6 tablespoons of cream in a bain-marie.
Add the chocolate and stir until melted. Leave to cool.
Pour in the melted chocolate and mix well. Put in the freezer for approximately 5 hours.
To serve, scoop out balls and put on plates or desert glasses. Decorate with chopped walnuts and unsalted peanuts, if liked.
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Ingredients
100g Butter
100g Sugar
150g Flour
2 eggs
1 Packet of yeast
1 Pinch of salt
75g of ELGORRIAGA chocolate
50g Walnuts
Rum
Method
Mix the butter, sugar and the pinch of salt until a whitish mix is obtained. Next add the eggs, flour and yeast and mix well. Add a drizzle of rum to the mix, the ELGORRIAGA chocolate (previously ground) and the walnuts is small pieces, and mix together until a smooth mix formed.
Preheat the oven to a high temperature. Grease a cake mould and add the mix. Bake for 8 minutes at high temperature and then reduce the temperature. Check by piercing with a fine stainless steel object. The cake is ready when this comes out clean. |
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Ingredients
200g ELGORRIAGA white chocolate
150g Cream
5 egg-whites
Method
Melt the chocolate over a low heat, then add the cream stirring carefully to avoid boiling. Leave to cool. Beat the egg-whites until stiff and add to the chocolate, mixing until fully blended and pour into a baking mould.
Decorate as liked: mint, grains of coffee, shavings of dark chocolate... |
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Ingredients
200g Butter
200g Sugar
250g Flour
1 tablet of Elgorriaga chocolate
2 eggs
1 Teaspoon of Royal dry yeast
Butter to grease the mould
Milk to melt the chocolate
Method
Grease a round mould with butter and sprinkle with flour. Beat the butter with the sugar until a foamy mix is obtained. Melt 8 ounces of TRAPA chocolate with a little milk and add to the butter and sugar mix. Add the two egg yolks and the flour mixed with the yeast. Lastly, beat the egg-whites until stiff and add to the mix, stirring slowly. Pour into the mould and bake at medium temperature. Once cooked and cooled, divide horizontally into two sections and fill with the cream of chocolate, made with the rest of the chocolate tablet and milk and then cover the whole cake with this cream. |
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Ingredientes:
Chocolate una tableta de 200grs. Elgorriaga
Leche condensada, la mitad de un bote de medio kilo (1/4)
2 Huevos.
100 Grs. Mantequilla.
Modo de hacerlo:
Derretir al fuego el chocolate con la mantequilla cuidando que no hierva.
Fuera del fuego añadir la leche condensada y las yemas. Batir
todo bien, mejor con Turmix o Minipimer. Batir las clara a punto de
nieve y añadir al preparado anterior. Volcar en un molde untado
de mantequilla; puede ser redondo o alargado.
Meter en el congelador hasta que esté completamente duro.
Es mejor hacerlo de un día para otro. Para demoldar pasar la puntada
del cuchillo alrededor y meter un momento el molde en agua caliente. |
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Ingredientes:
200 Grs. de mantequilla
200 Grs. de azúcar
250 Grs. de harina
1 Tableta de chocolate Elgorriaga
2 Huevos
1 Cucharadita de levadura en polvo Royal
Mantequilla para untar el molde, y leche para derretir el chocolate.
Leche para derretir el chocolate.
Modo de hacerlo:
Úntese con mantequilla y espolvoréese con harina un molde redondo.
Bátase en un recipiente la mantequilla con el azúcar hasta ponerlo
espumoso. Derrítanse 8 onzas de chocolate Trapa con un chorrito de leche
y añádase a lo anterior. A continuación agréguese
las dos yemas de huevo y la harina mezclada con la levadura. Por último
añádase las claras batudas a punto de nieve removiendo despacio.
Viértase en el molde y póngase a cocer a horno moderado. Una vez
cocido y frío, de divide en dos discos y se rellena con la crema de chocolate,
hecha con el resto de la tableta y leche y se cubre también con esta crema. |
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