Biscuits are broken into pieces and showered with warm, unsweetened milk. Break the chocolate together with the butter melt in a water bath. Gradually added to the warm (non-fragmented) cream. Stirred

For the bases: Beat eggs with sugar until fluffy cream. Gradually add the oil, yogurt and finally the flour mixed with baking powder and vanilla. The mixture is divided into 3 parts, each poured onto

Whipped cream with 300 ml fresh milk essence cognac and gelatin, previously dissolved in a water bath. Boil 200 ml milk, in which the adding cocoa and copper and stirring until dissolved. Dip one-on

Beat eggs with sugar. Gradually add flour with baking powder. Finally add the milk and lemon juice. Bake littered with paper baking pan to 200C degrees. Base is finished syrup with pear compote. I

For the dough: Raw yolks with the sugar is broken foam. Add the grated chocolate and starch. Divide the mixture in half. In one part add the ground walnuts, and the other ground almonds. A thick dough

Heat the oven to 165S degrees. The eggs are broken with vanilla and powdered sugar until they become thick white foam. Put to the oil and Fanta, mix well. Add the flour mixed with baking powder. Mix

The bases: The butter, sugar, vanilla and salt to a fluffy cream - with a mixer for about 10 minutes, with the kitchen machine for 5 minutes. Put the eggs one by one after each egg fight at least 1

The oven is heated to 180C degrees (160C degrees oven fan). Grease the tin lightly with sunflower oil / sprayed. If you use baking paper, place the bottom of the tray. The butter, sugar and vanilla

First flour and cocoa sifted, put in a deep bowl, add salt and mix. Second - in a bowl pour softened margarine and sugar, stirred with a mixer at low speed about 2-3 minutes and added one by one egg

Preheat the oven to 180C. In a Teflon pan, bake for about 10 minutes the walnuts. Cool and grind finely. Divide ground walnuts into two equal parts (one remains for the cream). Dissolve coffee in hot

Cream mix with a mixer until fluffy cream about 15 minutes. The bases are syrup with milk, which are dissolved sugar and cocoa and cream, topped optional garnish with whipped cream, candy, fruit and

Gets cooked 150 ml milk, 2 tbsp instant coffee, 2 tbsp cocoa , 2-3 tbsp sugar and rum or brandy essence - these are the necessary products to make a cappuccino, in which melting a little biscuits

For the bases: Since these products is mixed cake batter. Pour into greased and floured pan. Bake at 200C degrees for about 25-30 minutes. Check with a toothpick if it is ready. Then turns and cut two

Biscotti dipped for a second milk from both sides and lining up in the tray. It ranks as the first layer and pour the warmed microwave oven chocolate spread. Reddy and second and also pour the

Bases: Preheat the oven to 180C. Flour and greased round baking tin with a diameter of 22-23 cm or pad the bottom and sides with baking paper. Put the chocolate with the butter in a large bowl of