Češpov gnocchi

Sladek month is. First, a mullet, but the second, and third, and second again, but the third, but ... not the end of no where. Chocolate runs in the cube ... and balls.

If you porajtal, is now the last opportunity to catch a train.

Brownie

Ingredients:

• 250 g crystal sugar
• 125 g butter (or domestic),
• 90 g flour
• 90 g dark (dining, anyway) chocolate
• 2 eggs
• 125 g hazelnuts, and may also include nuts, almonds, cashew nuts, Brazil nuts, macadamia nuts, peanuts or any combination thereof.

The container of hot water (chocolate should not be overheating of 43 ° C and God forbid that špricne water into), melted chocolate and butter (physically process in which matter changes physical state from solid to kapljevinsko, unlike the melting, a chemical process in which the topljenec dissolved in solvent).

Creamy mix of metlico and then add the eggs one at a time and mix thoroughly each time.

Mix sugar and flour together and mix slowly while stirring, add the mixture.

Finally add in nuts.

Mixture poured into a baking tray lined with baking paper.

In total there to about 825 cm ^3, half do you count, you have a baking dish large hip and how long you want brownije holders. It seems to me between 2 and 2.5 cm height which was about right, which means wafer surface from 275 to 412 cm ^2, respectively. between 15 cm x 18 cm and 18 cm x 23 cm.

Better still, if you go back. Izmeriš tray, pomnožiš length, width and height desired brownijev (eg 2.5 cm) and the resulting volume divided by the 825th For instance, my tray is 30 cm x 22 cm, X 2.5 cm for height brownijev together in 1650 cm ^3.

This number now share with 825 cm ³ and I, you see, fractional digits, just 2, which means that I have all the ingredients multiplied by 2 Voila!

And choco balls, aka choco truffles.

Chocolate truffle

Ingredients:

• 200 g dark chocolate,
• 100 g cream,
• 50 g roasted hazelnuts (you can also unroasted)
• tablespoon cocoa liqueur (optional)
• cocoa

Again will be over hot water melt the chocolate. Then vmešaj cream until smooth, add chopped nuts and optionally, a spoon of cocoa liquor.

Cool to room temperature, then refrigerate overnight.

The next day, Stresa cocoa on a plate and spoon could zajemaj mixture, roll it in cocoa and hands formed into balls. Eat first, to see if they really as good as they look, but also the last. Kr tko, whereas the effort.

Original recipe otherwise find in the current issue of La Kučine.