Chocolate puddings
Mini Baked Cheesecake with Cocoa Biscuit and White Chocolate
6 chocolate cookies
200g smooth cheese
1/2 tablespoon all-purpose flour
1 tablespoon white granulated sugar
1 teaspoon vanilla
1 medium egg
12 items of white chocolate
To serve
Marmalade
Warmth oven to 180C.
For the bottom of the cheesecakes: Place 6 small silicone moulds in a baking pan and place the 6 cookies inside. Squeeze the cookies evenly to interrupt down slightly.
Place two items of white chocolate on prime of the cookie.
For the cheesecake combination: In one other bowl, whisk the smooth cheese, flour, sugar, vanilla and egg.
Divide the combination into the small tins.
Place the tins in a deep ovenproof baking pan and add scorching water as much as 1/3 (bain-marie).
Bake for about 20 minutes. Let cool fully.
Take away from the moulds and serve with jam of your alternative.
Vegetarian Chocolate Cake with Tahini and Berries
For the cake
400g sifted plain flour
60g sifted cocoa
1 teaspoon baking soda
1 teaspoon baking powder
200g brown sugar
40g honey
1 sachet vanilla
2 pinches salt
400g vegetable milk (almond, soy, oats)
100g tahini with cocoa
2 teaspoons apple cider vinegar
2 tsp orange or tangerine zest
For the chocolate cream / tahini
200g cooking chocolate
400ml soy cream
100g tahini with cocoa
3 tablespoons honey
400g forest berries, for garnish / filling
Put together the pan: Line the bottom of a 24cm spherical cake pan with a detachable base with parchment paper.
For the cake: In a mixer combine all of the substances collectively.
Switch the combination into the spherical pan and unfold with a spoon.
Bake in a well-preheated oven at 180C for 25 minutes or till a toothpick inserted into it comes out barely moist (the cake will proceed to bake).
Take away the cake pan from the oven and go away it for an additional 10 minutes to chill.
To complete: When cool, slice the cake into three layers and fill every layer with the chocolate cream and berries. Garnish with chocolate cream and berries.
For the chocolate cream: Place all of the substances in a bain-marie and soften them. Refrigerate the cream for 10 minutes or till thick.
Recipes supplied by the Lidl meals academy. Stasikratous 34, Nicosia 1010. https://www.lidlfoodacademy.com.cy/
