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Recipes using chocolate

Chocolate fondue

  • Chocolate - 230 g
  • Condensed milk with sugar - 300 g
  • Milk - 150 ml
  • Assorted (pieces of biscuit, marshmallows, dried apricots, whole strawberries, banana slices, pieces of pineapple, apples, tropical fruits)


In a saucepan with thick walls on low heatMelt the chocolate, stirring constantly. Pour in condensed milk and milk. Heat. Pour the mixture into the fondue tank, kindle the burner. If you do not have a special fondue kit, you can simply hold the ladle over a lighted candle or gas burner on the slowest fire. String on the sticks of pieces of fruit and cookies and dip into the glaze, gently turning. If the glaze thickens, you can add milk.

Frozen cherry yogurt with chocolate

  • Vanilla yoghurt - 650 g
  • Frozen cherry - 400 g
  • Milk - 150 ml
  • Light syrup - 50 ml
  • Grated chocolate - 50 g

Mix yoghurt, 200 g of cherry, milk and syrup. Whip the blender until smooth. Freeze in the ice cream in accordance with the manufacturer's instructions. When the mixture is slightly frostbitten, add the remaining cherries and grated chocolate.

Cake "Chocolate dream"

  • Egg white -3 pcs.
  • Vanilla sugar -2 tsp.
  • Citric acid - 4 tsp.
  • Sugar - half a cup
  • Cornstarch - 4 cups
  • Cocoa powder - 4 cups
  • Cinnamon -1/2 tsp.
  • Low-fat milk - 500 ml


Line the form with baking paper. Draw a circle on it. Prepare meringues: mix egg white, 1 teaspoon of vanilla sugar and citric acid. Whisk in a thick foam. Then whisk, gradually adding 1 glass of sugar for 1 tbsp. Spoon, another 4 minutes, until the formation of tight and elastic curls. Using a pastry syringe, place the mixture on a stencil in a circle, forming the sides. Bake in a preheated oven for up to 150 ° for 45 minutes. Turn off the oven and allow the meringue to dry with the door closed for 1 hour. Cool down. Prepare the cream: mix half a cup of sugar, starch, cocoa powder and cinnamon in a saucepan with a thick bottom. Pour in the milk. Boil, stirring, over medium heat until thickened and bubbles appear, then 2 more minutes. Remove from heat. Add the vanilla sugar. Cover the pan with a plastic wrap and let cool for 20 minutes. Fill the cream with the middle of the workpiece. Cover and refrigerate for 5-24 hours. Decorate the cake with chocolate chips.

Cheesecake with white chocolate

  • White chocolate - 100 g
  • Milk-100 ml
  • Butter - 1 tbsp. a spoon
  • Vanilla sugar
  • Crackers - 150 g
  • Butter -50 g
  • Soft cream cheese - 700 g
  • Sugar-80 g
  • Eggs - 2 pcs.
  • Chips from white chocolate
  • Strawberry Berries


Mix chopped chocolate, milk, creamOil and vanilla sugar. Melt over low heat. Separately mix crushed crackers and melted butter. Lay the mixture on the bottom of the mold with detachable sides at least 3 cm high. Whisk cream cheese with a mixer. Add sugar, eggs and continue to beat until smooth. Pour in melted white chocolate. Pour the mixture into a baking dish over the cracker. Bake the cheesecake in a preheated oven for about 150 ° for about 55 minutes. Or until the middle does not "grab" and will not stop shaking when shaken. Let cool for 15 minutes. Loosen the side walls of the mold. Let cool for another 30 minutes. Remove the side walls and allow to cool for another hour. Cover and refrigerate for 4-24 hours before serving. Decorate with white chocolate chips and fresh strawberries.

Chocolate curls

  • Chocolate curls
  • Butter 70 g
  • Sugar sand - 2 cups
  • Brown sugar - 2 cups
  • Baking powder - 1/2 tsp.
  • Cinnamon - 1 teaspoon
  • Salt - 4 tsp.
  • Egg -1 pc.
  • Milk - 3 tbsp. Spoons
  • Vanilla sugar - 2 tablespoons
  • Flour - 2.5 cups

For filling:

  • Soft cream cheese - 230 g
  • Sugar powder - 1 glass
  • Cocoa powder 4 cups
  • Flour - 2 tbsp. Spoons
  • Coffee or nut liquor -2 tbsp. Spoons
  • Crushed walnut - 2 cups


For the filling, mix the cheese, sugar powder, cocoa,Flour and liquor. Beat with a mixer. Add the nuts. Cover with a lid. Whip the mixer with butter, add sugar, brown sugar, baking powder, cinnamon and salt. Add the egg, milk, vanilla sugar, and then flour and knead the dough. Divide the dough in half. Half the dough on the flour-dipped surface roll into a rectangle. Lay out the filling, leaving the edges free by about 2.5 cm. Roll the roll from long sides towards each other, joining them in the center. Moisten the seam with water and press. Wrap it in a food film and place it in the refrigerator for 4 hours. Repeat the same with the remaining test. Slice the rolls in slices 0.5 cm thick, spread them on greased baking sheet at a distance of 2 cm from each other. Bake in a preheated oven to 200 ° until the curls become light brown.

Chocolate-cranberry cheesecake

  • Cranberry jelly or jam - 250 g
  • Chocolate -50 g
  • Crackers -100 g
  • Crackers with cinnamon - 100 g
  • Sugar sand - 3 tbsp. Spoons
  • Flour - 2 tbsp. Spoons
  • Butter - 100 g
  • Soft cream cheese - 450 g
  • Sugar powder - 1 glass
  • Eggs - 2 pcs.
  • Vanilla sugar -1 tsp.

Add eggs and vanilla sugar. Separate 1 cup of the mixture. Lay out the remaining mixture in the form, on it - the filling of cranberries and chocolate, and on top - a glass of cheese mixture. Align the surface. Bake in preheated to 180 ° oven for 45-55 minutes. Remove from the oven and cool for 15 minutes. Loosen the sides and let stand for 30 more minutes. Remove the sides, cover the cheesecake and put it in the fridge

Strawberry chocolate cakes

  • Shortbread (2 layers) - 300 g
  • Strawberry jam -3 tbsp. Spoons
  • Milk chocolate - 50 g
  • Ready chocolate coating - 230 g
  • Strawberry liqueur or amaretto - 1 tbsp. a spoon
  • Fresh berries of strawberries -18 pcs.


Bake two sandwiches as indicatedIn the instructions. Cool down. Spread one layer of strawberry jam and cover the top with the second one. Cut the sandwiches into 9 squares, then cut them diagonally to make 18 cakes. Melt milk chocolate over low heat. Add the glaze, stirring, pour in the liquor. Warm for 1-2 minutes, then remove from heat. Each cake with a fork and pour glaze on top and sides. Cool down. Before serving, place on each cake strawberries.

Figs in chocolate glaze

  • Fresh or dried figs
  • Chocolate
  • Confectionery fat

Melt the chocolate with confectionery fat, dip the figs into it. Put in the refrigerator for 15 minutes and serve to the table.

Raspberry chocolate cheesecake

  • Crackers - 100 g
  • Sugar powder - 4 cups
  • Butter - 50 g
  • Fresh or frozen raspberries - 2 cups
  • Sugar sand - 1 tsp.
  • Soft cream cheese - 700 g

Mix the crushed crackers with sugar powder,Pour in melted butter. Lay the mixture on the bottom of the baking dish with removable sides. Mix 1 cup of raspberries with sugar. Whip cream cheese and condensed milk with a mixer. Add eggs and vanilla sugar, gently whisk until smooth. Divide the mixture into two equal parts. In one of them, apply the melted chocolate and pour into the form over the mixture of crackers and oil. In the remaining mixture, add raspberries with sugar, carefully, so as not to damage the berries, mix and place in a mold. Bake in a preheated oven for up to 180 ° for 50-60 minutes. Cool, cover and refrigerate at least 4 hours before serving. Before serving, decorate the cheesecake with the remaining raspberries.

Chocolate cake

  • Flour 600 g
  • Sugar - 450 g
  • Soda - 4 tsp.
  • Salt - 1 teaspoon
  • Baking powder - 6 tsp.
  • Milk - 300 ml
  • Sour cream 230 g
  • Chocolate - 140 g
  • Butter -50 g
  • Eggs - 3 pcs.
  • Vanilla sugar -2 tsp.

For filling:

  • Sugar powder -4 glasses
  • Butter 50 g
  • Milk is 2 tbsp. spoons
  • Vanilla sugar -1 hour. a spoon
  • Chocolate cookies -10 pcs.

For glaze:

  • Butter -50 g
  • White chocolate

For decoration:

  • Sugar powder -3 cups
  • Sour cream -150 g
  • Vanilla sugar 1,5 tsp.


Mix flour, sugar, soda, salt and baking powder. Add milk, sour cream, melted chocolate, butter, eggs and vanilla sugar. Beat with a mixer. Half of the dough, place in 2 greased and flour-sprinkled forms. Bake in preheated to 180 ° in the oven for 20-25 minutes. Remove from the oven, cool. Just bake the second half of the dough. Prepare the filling. Mix the powdered sugar, softened butter, milk and vanilla sugar. Beat with a mixer. Pour in the milk. Set aside 3/4 cups of toppings for decoration. Chop the cookies and add it to the remaining stuffing. Collect the cake: put the finished cake on the dish, distribute a third of the chocolate filling evenly on top of it, cover it with cake, stuffing, etc. Prepare the glaze. To do this, melt the butter and chocolate over low heat. Cover the frosting cake on top and sides. To decorate, combine powdered sugar, sour cream and vanilla. Add the melted stuffing left for the decoration, and whisk with a mixer. Cool for 3-5 minutes. You can decorate the cake with chocolate chip cookies.

Cupcake with chocolate

  • Chocolate-100 g
  • Walnuts -1 glass
  • Butter - 200 g
  • Sugar sand -100 g
  • Eggs - 3 pcs.
  • Flour-200 g
  • Baking powder -1 tsp.
  • Sugar powder - 1 tsp.
  • Chocolate crumb 1 hour. a spoon
  • Cinnamon -1 hour. a spoon
  • Sugar syrup - 2 tbsp. spoons

Chop the chocolate bar into pieces. Nuts break into halves. Soften the butter with the sugar until the weight has gone white.

Chocolate - honey cake

  • Eggs
  • Light syrup 1 glass
  • Sugar - 2 cups
  • Brown sugar - 2 cups
  • Bitter chocolate -2 tiles
  • Butter 2 tbsp. Spoons
  • Bourbon - 1 tbsp. a spoon
  • Vanilla -1h. a spoon
  • Salt - 1 teaspoon
  • Sweet chocolate -100 g
  • Ready-made base for pie 1 pc.

For cream:

  • Brown sugar - 3 cups
  • Butter - 3 tbsp. spoons
  • Honey - 3 tbsp. spoons
  • Walnuts -1 glass

Add eggs and mix. Sift flour and mix with a baking powder. Put it in the oily-egg mixture. Continue stirring, add pieces of chocolate. Put the dough in a greased form. Bake in a preheated oven for up to 180 ° for 40-50 minutes. Mix the chocolate crumb with sugar powder and cinnamon, sprinkle the hot pie, top with halves of walnuts. Refrigerate. Lightly drizzle with syrup and serve to the table.

Mini-cupcakes with toffees

  • Bitter chocolate - 85 g
  • Butter - 70 g
  • Sugar -1 glass
  • Eggs - 2 pcs.
  • Vanilla sugar - 1 tsp.
  • Flour - 2 cups
  • Cream - 1/4 cup
  • Grated Milk Chocolate-80g
  • Toffee - 500 g

Grease 24 molds with a diameter of 5 cm. In a saucepan with a thick bottom, mix the bitter chocolate and butter, melt on a small fire. Remove from heat. Add sugar, eggs and vanilla sugar, mix. Add the flour. Lay out 1 tbsp. a spoonful of dough with the top in each mold. Bake in a preheated oven for 180 minutes for 12 minutes. Remove and cool for 5 minutes. Take the mini-cupcakes from the molds and let cool. Prepare the frosting: in a small saucepan heat the cream on low heat, not bringing to a boil. Add grated milk chocolate, stirring to melt. Crush the toffee in a food processor or meat grinder and put it in a shallow dish. Dip the top of each cupcake in the glaze, and then into the toffee.

Curls with chocolate

  • Softened oil - 150 g
  • Sugar - 1 glass
  • Brown sugar - 2 cups
  • Baking powder - 1 teaspoon
  • Salt - 1 teaspoon
  • Cardamom - 1 tsp.
  • Eggs - 2 pcs.
  • Vanilla sugar -1 tsp.
  • Flour - 3 cups
  • Grated chocolate - 140 g
  • Dried apricots - 50 g

For filling:

  • Almonds - 50 g
  • Chocolate -250 g
  • Butter 1 tbsp. a spoon


Whisk the butter with sugar, brown sugar,baking powder, salt and cardamom. Add eggs, vanilla and as much flour as the mixer can beat. When the dough becomes homogeneous and dense, add the remaining flour, grated chocolate, finely chopped dried apricots, ground almonds. Divide the dough in half. Melt the chocolate and butter over low heat until smooth. Roll out half the dough in the shape of a square with sides of 25 cm. Lay out half of the filling, leaving 1.5 cm around the edges. Roll the roll. Wrap it with plastic wrap or wax paper. Roll another roll of the remaining dough and stuffing. Put the rolls in the refrigerator for 4 hours. With a very sharp knife, slice the rolls with slices 0.6 cm thick. Place on a baking tray at a distance of 5 cm from each other. Bake in preheated to 200 ° oven for 8-10 minutes.

Chocolate cupcakes with filling

  • Milk chocolate -60 g
  • Olive oil - 3 tbsp. spoons
  • Egg - 1 pc.
  • Sugar - 2 cups
  • Baking powder - 6 tsp.
  • Vanilla sugar - 2 tsp.
  • Flour - 2 cups
  • Cocoa powder -3 tbsp. spoons
  • Fresh strawberries
  • Powdered sugar

For the filling mix the milk chocolate and 1 tbsp. spoon of olive oil. Melt it. Cover and let cool to a consistency glaze. With two teaspoons, place on waxed paper in the form of 6 round blanks and put in the refrigerator. Grease six molds with a diameter of about 5 cm. Whisk the egg, sugar, 2 tbsp. tablespoons of water, 2 tbsp. spoons of olive oil, baking powder and vanilla sugar. Add flour and cocoa powder, mix until smooth. Spread 1 tablespoon of dough in each mold. Get the workpieces out of the refrigerator and put them in the middle, lightly pressing. Lay the remaining dough on top. Bake in a preheated oven for up to 180 ° for 12-14 minutes. Remove the molds and allow to cool for 5 minutes. Take the muffins from the molds. Decorate with strawberries and sprinkle with powdered sugar.

Chocolate-raspberry cupcakes

  • Butter - 70 g
  • Eggs - 2 pcs.
  • Flour - 2 cups
  • Cocoa powder - 2 cups
  • Soda - 1 teaspoon
  • Baking powder -1 tsp.
  • Sugar 2 cups
  • Brown sugar - 2 cups
  • Vanilla sugar - 1/2 tsp.
  • Sour milk 1 glass
  • Raspberry - 2 cups

For glaze:

  • Cream - 100 ml
  • Light syrup -2 tbsp. spoons
  • Milk chocolate - 100 g
  • Vanilla sugar - 1 teaspoon

Grease 24 molds with a diameter of 5 cm. Mix the flour, cocoa powder, soda, baking powder and salt. Separately mix the sugar and brown sugar. Whip the mixer with oil, gradually adding the sugar mixture to get light flakes. Continue to beat, add eggs, vanilla sugar, gradually flour with cocoa and milk. Spread half the dough into molds. Add 3-4 berries to each and place the remaining dough on top of them. Bake in a preheated oven for 180 minutes. Refrigerate for 5 minutes and take out the cupcakes from the molds. Prepare the icing. Mix the cream and syrup, bring to a boil, then remove from heat. Add chocolate and vanilla sugar. Stir until the chocolate melts. Cool for 20 minutes., Dip in the glaze cupcakes and cool.

Bagels with chocolate and bananas

  • Ready-made dough -230 g
  • Chocolate-nut paste 3 tbsp. spoons
  • Bananas - 2 pcs.
  • Lemon juice - 4 tsp.
  • Egg yolk 1 pc.

Roll the dough into a circle and cut it into eightsectors, and then each one in half to get sixteen long narrow triangles. Put half a teaspoon of chocolate-nut paste on the wide side of each triangle. Cut each banana into 8 slices, drizzle them with lemon juice and put on top of the pasta. Roll the bagels and put them on a greased baking sheet. In a small bowl, beat the egg yolk with 1 tbsp. with a spoonful of water and grease each bagel from the top. Bake in preheated to 190 ° oven for 11-15 minutes. until golden brown. Put the bagels on the dish, allow them to cool slightly and serve warm.

Chocolate-pear pudding

  • Soft cheese - 230 g
  • Sugar - 2 cups
  • Lemon peel 1 teaspoon
  • Eggs - 4 pcs.
  • Milk - 250 ml
  • Croutons - 4 pcs.
  • Pears - 2 pcs.
  • Chocolate - 50 g
  • Vanilla sugar -1 hour. a spoon
  • Ground nutmeg, cinnamon - to taste

Whisk with a mixer soft cheese, sugar, groundlemon peel, vanilla sugar, ground nutmeg and cinnamon. Continue to beat, add one egg. Add milk, diced croutons and chopped chocolate. Finely slice the pears. Pour the mixture into a baking dish. Top with pear slices, lightly sprinkle with cinnamon and chocolate crumbs. Pour in a pan of hot water for about 3 cm and put in a preheated to 180 ° oven along with pudding. Bake for about 45 minutes.

The easiest homemade cake

  • Frozen ready cake dough - 200 g
  • Eggs - 3 pcs.
  • Light syrup -1 glass
  • Brown sugar - 2 cups
  • Butter -50 g
  • Vanilla sugar -1 hour. a spoon
  • Salted roasted nuts (mix) -1 glass
  • Grated chocolate -100 g
  • Confectionery fat - 1 tbsp. a spoon

Roll the dough into a circle with a diameter of 30 cm and lay itin a baking dish. Prepare the filling: beat the eggs, add syrup, brown sugar, melted butter and vanilla sugar. Stir until the sugar dissolves. Add the crushed nuts and 70 g of chocolate. Gently pour the filling over the dough. Bake in a preheated oven for up to 180 ° for about 40 minutes. Cool down. Cut the cake with wedges. In a saucepan with a thick bottom, mix the remaining chocolate and confectionery fat, keep on very low heat until the chocolate begins to melt. Remove immediately from heat and mix until smooth. Cool a little. With the help of a culinary bag for cream, draw a zigzag line on each piece of cake with a chocolate mixture.

Cheesecake with Irish liqueur

  • Chocolate waffles - 150 g
  • Oil - 6 tbsp. spoons
  • Cinnamon - 2 tsp.
  • Cream cheese-700 g
  • Sour cream 230 g
  • Sugar - 1 glass
  • Milk chocolate - 230 g
  • Eggs - 3 pcs.
  • Irish liqueur-100 ml
  • Whipped cream - 2 tbsp. spoons
  • Vanilla sugar -2 tsp.

Mix the crushed chocolate wafers,melted butter and cinnamon. Put the mixture in a baking dish with detachable sides so that the height is 4 cm. Prepare the filling. Mix cream cheese, sour cream, sugar and melted chocolate. Beat with a mixer until smooth. Add the beaten eggs, liqueur, whipped cream, vanilla sugar and mix. Pour the filling into the baking dish. Bake in a preheated to 160 ° oven for 50-60 minutes, until the middle "grabs" and stops shaking with shaking. Let cool for 15 minutes. Loosen the side walls of the mold. With a sharp knife, carefully separate the dough from the walls. Let cool for 30 minutes. Remove the side walls of the mold and leave to cool for another hour. Cover the cheesecake and refrigerate for at least 6 hours or 24 hours before serving.

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