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Recipes with Cocoa

Desserts (patisserie) Chocolate glaze Whipped cream Icing sugar ...

Whip the cream and mix broken broken cars in. Place the bottles together with the cream mixture 2 days before it is used and it will be very good. Put the layer cake cool until it is served. Decorate the cake with icing and whipped cream in small peaks.


Desserts (patisserie) Dark chocolate 44% Black currant jam Baking soda ...

Whip the whites stiff, add the sugar a little at a time. Stir the egg yolks. Mix grated rye bread with flour, baking soda, cocoa, chopped chocolate and chopped nuts. Gently wrap the egg yolks and fill the dough into 3-4 molds. Bake them at 200 degrees C. alm.


Cakes in form Baking soda Vanilla sugar Buttermilk ...

Sift flour, baking soda and sugar into a bowl. Heat margarine, Coca Cola and cocoa to boiling point. Pour it over flour / sugar and mix well. Add the rest of the ingredients and mix well. The dough will be quite thin. Pour the dough into a frying pan app


Cakes Bottom Whipped cream Fill ...

The bottom is mixed together and placed on a baking sheet with baking paper. The bottom is baked approx. 12 minutes at 200 degrees. Fill to one half of the bottom. This is rolled together. The crisp edges are cut off. Then decorate the roulade with whipped cre


Cake add-ons Cocoa Icing sugar (1 ¾ dl) NESCAFÉ ...

Mix the mentioned ingredients for the cream cacao and stir the cream to light and airy.


Cake add-ons Coffee powder Cocoa Whipped cream ...

Soaked house blossom in cold water. Bring cream 13% in boil. Whip egg yolks, sugar, coffee powder and cocoa together. Sprinkle some of the boiling cream and pour it back into the pan. Warm the cream to the boiling point, do not boil, so it separates. Remove th


Cake add-ons Cocoa Vanilla sugar Powder coffee ...

Whipped cream, cocoa, vanilla sugar and instant coffee mix and stir with the butter. Crush the pulse effect.


Cakes Vanilla Cocoa Whipped cream ...

Pour butter and flour together into a saucepan. Stir the water and let it bake with stirring for 1-2 minutes to a thick lump. Take the pot off. Whip the eggs in one at a time. The dough must be so stiff in consistency that it can hold if pulled up at a tip.