Very popular in our time are differentchocolate pastes - they are quite nutritious, and what's more important, you can get a delicious snack in a matter of seconds, because you just need to get a jar and smear your favorite product on a slice of bread. The most common and known to almost everyone is the paste "Nutella". The recipe for cooking it at home is quite simple. Find the necessary ingredients in every store.
Pasta "Nutella" - recipe with hazelnuts
Ingredients: a glass of hazelnuts, 0.25 cups of cocoa, half a glass of powdered sugar, a little salt and vanillin, 65 ml of vegetable oil.
Preparation
Forest nuts are slightly fried or driedin the oven, clean the husks and grind them to pasty consistency with a blender or meat grinder. We add cocoa, sugar powder, a little salt and vanillin to the nut mass obtained. It is better, of course, to take palm oil, but if it does not turn out, the refined vegetable oil will do.
All is thoroughly mixed with a mixer or blender. Pasta is ready.
In order to get more creamy"Nutella", the recipe should be enriched with butter (50 g.) And a spoon of not very fatty cream. Store this paste in a tightly closed glass container.
Nutella - a recipe for a cake
Ingredients. For the test it is necessary:
- four eggs;
- one hundred grams of margarine;
- one and a half to two glasses of sugar;
- three tablespoons of liquid honey;
- two teaspoons of soda;
- six tablespoons of powdered cocoa;
- five glasses of flour;
- two tablespoons of vinegar.
For a cream it is necessary:
- a liter of milk;
- three tablespoons of starch;
- one and a half glasses of sugar;
- half a cup of flour;
- two eggs;
- three hundred grams of butter;
- vanillin.
Preparation
All the ingredients for the dough, except flour and soda withvinegar, mix and put on a water bath. When the mass becomes homogeneous, add soda vinegar, which is not vinegar-dried, the dough should increase in size and foam. Remove the container with the dough and in small portions add flour to it. When the dough becomes sufficiently elastic, we spread it on the flour-strewn table and continue the kneading. After the dough becomes homogeneous and dense, divide it into six equal parts. Each of the six parts is rolled into a layer of the desired diameter. Bake cakes at low temperature for 5 minutes.
Cooking the cream.In an iron container, whisk eggs with sugar, add the flour and starch to the resulting mass, whisk and pour in the milk. Once again, beat and put the cream on a small fire. We cook, stirring constantly, until there are bubbles in the mass, and it will not start to thicken.
Hot cream a little cold, add oil and vanillin to it and beat it with a mixer. After the cream has completely cooled, spread it on cold cakes. The upper cake is not lubricated.
When the news the cake is smeared, cover itfood film or put a plate with cake in a cellophane bag (this will prevent drying) and leave it for 10-12 hours to soak. We remove the cellophane and, if desired, decorate the cake with chocolate, cream (if left), coconut chips, etc. If the cake is cut immediately, without letting it soak, it will crumble. We cut the cake into squares or rhombuses. The diamonds look more spectacular when filing.
Such a cake "Nutella" can be prepared withchocolate cream. So, how to make a chocolate cream? We take a jar of chocolate paste "Nutella" (home or bought in the store), put it in a saucepan and warm it up a little to soften it. 100 grams of roasted hazelnut is ground in a blender and added to a soft paste. 200 ml of cream (preferably fatty) whisk in foam and carefully add the chocolate-nut mass. All mixed. Chocolate cream for the cake is ready.
