Recipes with Cocoa

Chocolate layer cake

Whip the cream stiff. Turn floursukker and cocoa (old-fashioned without sugar) in, for it is completely mixed with the cream skimmed. (If desired, Use a sieve to avoid lumps) Chocolate-cream is distributed between the bottoms. Remember to save cream since ther

Myslibar with oatmeal

The dried fruits cut into smaller pieces. Pour all the ingredients in a mixer, and when it is stirred well, the mass is poured into a baking pan lined with film, and the pressed evenly out. The form is put in the refrigerator and allow to cool at least 2 hours

Myslibar with digestive

The dried fruits cut into smaller pieces. Pour all the ingredients in a mixer, and when it is stirred well, the mass is poured into a baking pan lined with film, and the pressed evenly out. The form is put in the refrigerator and allow to cool for at least 2 h

Protein bar

The honey is put in water bath at moderate heat and melt into it is completely liquid. Hazel Nuts and oatmeal pulverized with a blender. Nuts, oatmeal, desiccated coconut, cocoa and proteinpulvret mix well together in a bowl. In another bowl pour the melted

Chocolate-banana-and-applesauce-cake

The cake: The 2 bananas moses in a bowl. The 100 g. butter melted and cooled. Flour, vanilla sugar, bicarbonate of soda, baking powder and cocoa mix in a bowl for it. It's a good idea to aim for cocoa, so it doesn't lump. Sugar and eggs whipped into the skimme

The best Arab chocolate cake

Use electric beater and whisk powdered sugar, oil, milk, cocoa and vanilla sugar together. From this mix you up in a coffee cup to pour the 3/4 filled-made page/to be used as a glaze. Whisk the remaining egg in the mix now and Sift flour with baking soda in it

Romæg

Stir in butter and icing sugar creamy and Add vanilla sugar, crumbled cake bottoms, rum and cocoa. Style mass cool ½-1 hour. Form it into eggs and roll them in vermicelli. Keep cool.

Banana Cake 03

Mix it all together, pour it into a form 20 * 20 175 degrees c. alm. oven for 25 mins Tips: In my opinion, not quite as much cocoa in ... but it is, of course, taste and pleasure