926 chocolate cocoa yolks Recipes

biscuits, unsalted butter, semisweet chocolate, cocoa, icing sugar, water, egg yolks, egg yolks, rum ar cognac, toasted slivered almonds (optional)

unsalted butter, dark chocolate , 70% cocoa solids, eggs, egg yolk, icing (powdered ) sugar, oranges , zest only, plain (all purpose ) flour, cocoa powder, baking powder

heavy cream, sugar, plus more, sugar , for dusting, chocolate liqueur (she recommendes godiva liqeur), vanilla, cocoa powder, unsweetened chocolate, egg yolks

dark chocolate (50% cocoa), butter, egg yolks, egg whites, heavy cream, caster sugar, cream (to serve ), some berries , for example strawberries, chocolate shavings

light cream, semisweet chocolate (70% cocoa solids), egg yolks, brandy, butter, butter

sugar, cornstarch, fine-quality bittersweet chocolate, cocoa powder, whole milk, egg yolk, unsalted butter, vanilla

unsalted butter, chocolate, egg yolks, eggs, sugar, flour, unsweetened cocoa powder

unsalted butter, milk, heavy whipping cream, chopped milk chocolate, cocoa powder (such as ghiradelli), espresso powder, ground cinnamon, eggs, egg yolks, kahlua, sugar, vanilla, salt, granulated sugar, grated orange zest, plus, grated orange zest

chopped walnuts, pine nuts, sugar, butter or margarine, bittersweet or semisweet chocolate, egg yolks, cognac or brandy, almond extract, unsweetened cocoa powder

semisweet chocolate, egg yolk, butter, at room temperature (not margarine), liqueur (i particularly recommend chambord, baileys irish cream, grand marnier, frangelico, and sabra ( a ch), icing sugar , sifted through a sieve to remove lumps, unsweetened cocoa powder, for coating or rolling

milk, egg yolk, sugar, flour, vanilla pod, vanilia, chocolate (60% cocoa), salted butter, unsalted butter, sugar, flour, baking powder, eggs

grated hazelnut, eggs, chocolate (60-65% cocoa), butter , and 10 g for the form, cinnamon, sugar, corn starch, flour for the form, egg yolk, sugar, vanilla, coconut milk, cream, coconut flakes

melted) madagascar chocolate, egg yolks, heavy cream, sugar, pralines, butter, egg yolks, milk chocolate, melted, heavy cream, beaten to soft peaks, egg yolks, sugar, divided, egg whites, cocoa powder

candied ginger, vanilla bean, cold unsalted butter, cubed, powdered sugar, egg yolks, baking powder, salt, unsweetened dutch processed cocoa powder, all-purpose flour, white chocolate , tempered, cocoa butter, powdered food colors, as desired

butter-flavored cooking spray, sugar, skim milk, sugar, dutch process or unsweetened cocoa, all-purpose flour, salt, semisweet chocolate, egg yolks, egg whites, cream of tartar, sugar, premium white chocolate, chopped, skim milk, white rum

heavy cream, sugar, chocolate liqueur (recommended : godiva liqueur), vanilla extract, cocoa powder, unsweetened chocolate, egg yolks

dark chocolate (70% cocoa solids), unsalted butter, cut into small dice, egg whites, sugar, egg yolks, double cream

chocolate espresso cake, when it comes out of the oven the cake should still be moist - sticky even - in the middle. as it cools the cake will sink slightly and the crust will crisp., on cooling , the outside of the cake becomes sponge-like, whilst the center remains dense and fudgy., fine dark chocolate, chopped, a small espresso (about 3 tbsp very strong coffee), butter, diced, eggs, separated, golden caster sugar, cocoa powder, all-purpose flour, line the base of a 8-9 inch shallow springform cake pan with silicone baking parchment paper, buttering the pan lightly to hold it in place., melt the chopped chocolate in a heatproof bowl set over a pan of simmering water. as soon as it starts to soften, add the coffee and leave it for two or three minutes. stir very gently, then when the chocolate has melted add the butter. stir until it has melted., meanwhile , beat the egg whites with an electric mixer till stiff, then fold in the sugar. mix the baking powder with the cocoa powder and flour. remove the chocolate from the heat, quickly stir in the egg yolks, then slowly, firmly, and gently fold the melted chocolate into the egg whites. lastly sift in the flour and cocoa mixture., stir the mixture tenderly with a large metal spoon, taking care not to knock out any air. it should feel light and wobbly. do not overmix - just enough to fold in the flour. scoop into the lined pan and bake in an oven preheated to 350of for thirty-five minutes. leave to cool in its pan, then turn out.