From those products knead smooth shortbread, which is wrapped in nylon kitchen and put in refrigerator for about an hour to set. The cooled dough is divided into two parts, each of which is rolled out

Eggs and half powdered sugar is broken down by means of mixer in a deep bowl. Add flour and stirring was continued, but at a lower level. Was added pre-melted butter, and the mixture was stirred

Eggs must be at room temperature. In a large bowl mix together the sugar, flour, cocoa, baking powder, baking soda, salt and stir with a wire whisk. In another large bowl, beat again with a wire whisk

We prepare first chocolate Ghana. Preheat the cream in the microwave or on the stove, almost to boiling and pour it into a bowl in which we previously broken chocolate. Stir gently until the chocolate

Dark chocolate was melted with the liquid, a water bath or in a microwave oven. Melted chocolate mixed with crushed biscuits and the resulting dough is affixes the bottom of a baking dish or pan. The

The eggs are broken at high speed for about 10 minutes. Must triple its volume. Chocolate warm until liquefy (should be hot). Was added to the eggs, such as the instrument for the agitation is pulled

The butter and chocolate are melted in a water bath or on very low heat. Eggs with the sugar crash. Add flour, which previously we put baking powder and a pinch of salt. Stir nice mixture until flour

For the cream: In two separate buy is broken respectively dark and white chocolate. Pour in 200 ml hot cream Beat with wire to melt and allow cold to be tight. For the base: cake cut into cubes. Melt

Cut the chocolate into small pieces and mix with the condensed milk in a container with no adhesive coating. Of very low heat stirring the ingredients until the chocolate is melted and mixed with milk

Get ready killer chocolate cakes cooled down, and crush them into fine crumbs in a large bowl. Spoon by spoon add any of the chocolate spread crumbs and mix until you get the consistency of plasticine

Mix all ingredients and mix well. The mixture was transferred into molds for muffins. Bake at 180C for about 20 minutes. * Of these amounts are received 10-12 muffins. * The original recipe is

Pour flour into a bowl, add the sifted cocoa, mix well. Soft butter put in flour mixture and rub with your fingers until the bear - the mixture becomes a little crumb. If using yeast, which needs

Peel and lightly toast the almonds in a baking dish. Grind 200 g roasted almonds with 50 g of powdered sugar. 200 g almonds cut into chunks. For the base: Beat the egg whites foam with 2-3 tbsp icing

The butter mix with both types of sugar with wire or spoon until fluffy cream. Add the egg and vanilla and again crashed. Add the flour and cocoa mixture and stir with a spoon - gets quite dry, but

The base melting the butter and the bedspread and dumped on ground in a blender biscuits. Confused well and spread in shape (26 cm) and shape the curb. We leave in the refrigerator until ready cream