Raw Homemade Chocolates

Happy Valentine's Day!

Ingredients:

1/2 cup (virgin) coconut oil

1/4 cup cocoa (good quality / raw)

1/4 cup honey

Method:

Melt coconut oil, add honey and cocoa and mix really well. Pour into chocolate moulds and refrigerate until set. Take out and serve to your darling (or eat it yourself!)

'Raw' Praline  

Sretan dan Zaljubljenih!

Potrebno:

1/2 solje (djevicanskog) kokosovog ulja

1/4 solje kakaa (dorog kvaliteta / raw)

1/4 solje meda

Nacin:

Istopite kokosovo ulje, dodajte med i kakao i izmijesajte dobro. Uspite u kalupe za praline i rashladite u frizideru dok se ne stegnu. Izvadite i servirajte vasoj dragoj/ dragom (ili sami pojedite!)

Easy 'Cassata' (No bake cake)

World is functioning, thanks to good will people - those who want to help strangers.
As known, I accidentally deleted some of yours (much wanted) comments, and was devastated when  realised it's impossible to retrieve them. I posted call for help in blogger forum, and there was a person willing to answer.
Peter McC kindly sent links of my posts with your comments. I wouldn't be able to resolve this mess by myself (neither my teenage boy could help). So, Thank you Peter once again!
I will be very careful next time when deleting spam comments!

Ingredients:
500 g Milk coffee biscuits (or similar)
2 cups cold milk
250 g butter, very soft
3 egg yolks
8 tbs icing sugar
130 g chocolate (65% cocoa), melted
130 g hazelnuts (walnuts, almonds, or any other nuts), ground
1/2 cup dried fruit (sultanas, apricots, cranberries...), chopped
2-3 tsp Rum (or Kahlua, Frangelico, or any other liqeur...)
Icing:
3 egg whites
9 tbs sugar
3 tbs water
Grated chocolate, for sprinkling

Method:
Break biscuits into quarters, put them in a bowl and spoon milk and rum over them, mixing gently.
In another bowl, mix butter, egg yolks and sugar until smooth and fluffy. Add chocolate, fruit and nuts. Fold in milk-biscuit mix gently.
Spoon it out on a serving dish, shaping a dome. Refrigerate.
For icing-
Put sugar and water to boil, until sugar melted and syrup formed.
Beat egg whites with a mixer, until soft peak forms. Pour syrup into it, while still hot and beat for another 5 minutes. Decorate the dome with icing, and sprinkle with shaved/grated/melted chocolate (or Nutella). Refrigerate for 2 hours before serving.

Brza Kasata

Svijet funcionise zahvaljujuci ljudima dobre volje - onima sto su spremni pomoci strancima.
Kao sto je poznato, slucajno sam ponistila neke od vasih (veoma zeljenih) komentara, pa sam bila veoma razocarana kad sam shvatila da ih ne mogu povratiti. U blogger forum sam poslala molbu za pomoc, gdje je bila osoba voljna reagovati.
Peter McC je ljubazno odgovorio i poslao linkove sa vasim komentarima. Sama ne bih mogla razrijesiti ovakvu situaciju, a ni moj srednjoskolac mi nije mogao pomoci.
Prema tome, hvala Peter jos jednom. Sljedeci put cu biti jako pazljiva pri ponistavanju 'spam' komentara.

Potrebno:
500 gr petit (ili sl.) keksa
1/2 l mlijeka
250 gr maslaca ili margarina
3 zumanjka
8 kasika secera u prahu
130 gr cokolade, 65% kakao, istopljene
130 gr ljesnika, pecenih i mljevenih (ili drugih orasastih plodova)
po zelji grozdjice, zele bombone, sjeckane susene kajsije…
2-3 kasicice ruma (ili nekog drugog likera)
Za ukrasiti-
3 bjelanjka
9 kasika secera, uspinovan sa
3 kasike vode
malo ribane/ topljene cokolade (ili Nutela)

Priprema:
Izlomite keks na cetvrtine, te ga polijte (kasika po kasika) sa 1/2 l mlijeka u koje ste ubacili rum. Promijesajte i ostavite sa strane.
U drugu posudu izmijesajte pjenasto maslac sa secerom, pa dodajte zumanjke.
Ubacite cokoladu, suseno voce i ljesnjake te promijesajte.
Sastojke iz obje posude izmijesati, pa prevrnuti na tanjir za sluzenje (mozete oblikovati bilo koju formu). Staviti u frizider.
Bjelanca umutiti u cvrst snijeg, pa im u mlazu dodati vrucu uspinovanu masu od vode i secera (Ja jos malo ‘dokuham’ na pari). Mutiti jos par minuta, a zatim ukrasiti tortu.
Prije sluzenja jos rashladiti (2 sata) u frizideru.

Parfait Torte with Hazelnuts

I didn't want to post this recipe at first (that's why my photos are bad too). Don't take me wrong - the torte was tasty, but I didn't like the texture ...all same boring texture. Not for me! I like a bit variety and excitement in a torte. Maybe it would be perfect (that's what 'parfait' means) for someone else; ... lets say for someone who doesn't have teeth ;-). In that case, here is the recipe.

Note - any nuts, even grounded poppy seeds may be used instead of hazelnuts!
Ingredients:
Basic mixture-
1 l milk (full fat)
7 tbs sugar
1 tsp vanilla essence
30 g gelatin
500 ml thickened cream
(1st layer) Biscuit base -
200 g biscuits (milk coffee or similar), processed
50 g hazelnuts, processed
6 tbs basic mixture
(2nd layer) Hazelnut filling -
200 gr hazelnuts, toasted and processed
80 ml water
1 tbs honey
1 tsp vanilla
3 tbs sugar
1/2 of  (leftover) basic mixture
(3rd layer) 1/4 of (leftover) basic mixture
(4th layer)100 g dark chocolate, melted + last 1/4 of basic mixture

Method:
First make basic mixture, as you're going to need it through whole process.
Mix gelatin with a bit of milk. Put all other ingredients in a pan. Heat until boiling stage. Take off and stir in gelatin. Let it cool.
Line a 22 -23 cm spring form with silicon paper.
Mix all ingredients for 1st layer. Spread it onto bottom of prepared form. Refrigerate.
2nd layer - Cook all ingredients  (except basic mixture)  for 4-5 minutes. Mix in basic mixture when slightly cooled. Spread over the 1st layer; return to fridge for 5-10 minutes, then add 3rd layer and spread with 4th layer (mixture of chocolate and basic mixture). Refrigerate until set (2-3 hours)

'Parfait' (Parfe torta)

Najprije nisam zeljela objaviti ovaj recept (stoga su i fotke bezvezne). Nemojte pogresno shvatiti - torta je bila ukusna, ali meni se nije dopala tekstura...jednolicna dosadna tekstura kroz cijelu tortu. Nije za mene! Ja volim malo varijacija i uzbudjenja kroz dozivljavanje (degustaciju) torte. Mozda bi ova torta bila perfektna ('parfait' bas to znaci) za nekoga drugoga; hm, recimo za nekoga ko nema zuba ;-) Pa, u tom slucaju evo recepta. 

Napomena- bilo koje orasaste plodove, pa cak i mljeveni mak mozete koristiti umjesto ljesnika.
Potrebno:
Osnovna masa-
1 l mlijeka (punomasno)
7 K secera
1 vanila
30 gr zelatine
500 ml slatkog vrhnja
(1. sloj) Podloga od keksa-
200 gr keksa, samljevenog
50 gr ljesnika, samljevenih
6 K osnovne mase
(2. sloj) Fil sa ljesnicima-
200 gr ljesnika, propecenih i samljevenih
80 ml vode
1 K meda
1 vanila
3 K secera
1/2 preostale osnovne mase
(3. sloj) 1/4 preostale osnovne mase
(4. sloj) 100 gr tamne cokolade + zadnja 1/4 osnovne mase

Nacin:
Najprije napravite osnovnu masu, jer cete ju trebati kroz sve slojeve torte.
Umijesajte zelatin sa malo hladnog mlijeka. ostatak sastojaka stavite kuhati. Kada provri, smaknite sa vatre, umijesajte zelatin i ostavite prohladiti.
Kalup za tortu (22-23cm) oblozite papirom ili folijom. 
1. sloj- Pomijesajte sve sastojke  sa 6 K osnovne mase; rasporedite po dnu i stavite u frizider.
2.sloj- Kuhajte sve navedene sastojke 4-5 minuta, zatim umijesajte 1/2 preostale osnovne mase. Stavite preko 1-og sloja i vratite u frizider na 5-10 minuta.
3.sloj stavite preko prethodna 2, zatim prelijte sa 4 slojem (rastopljena cokolada umijesana u zadnju 1/4 osnovne mase). Ostavite u frizider na 2-3 sata da se dobro stegne.

Apricot and Coconut Truffles

 I've managed to try another dessert from one of my bloger friends. Today I'm presenting a recipe from 'La cuisine creative', Serbian bloger with a great collection of wonderful posts. I wanted something quick and without cooking, that is different and unusual. I found it in this recipe; very aromatic, fruity and tasty. 

'Bombs' with Apricots (original recipe in  Serbian)

Ingredients: 
200 g dried apricots
100 g dessicated coconut
75 g margarine (I replaced it with butter), ct into pieces
50 g icing sugar
1-2 tbs apricot liqueur (I added almond liqueur and rum)
lemon zest (I added orange zest)
pinch of cinnamon
white chocolate (melted) for rolling bombs in 

Method:
Cut apricots roughly, pour liqueur over them; let it aside for 30 + minutes, mixing now and then a few times. Place all ingredients into a food processor, and pulls it until all come together. Take a spoonful at a time, roll between your palms to form little balls. Refrigerate until firm. Melt white chocolate, dip each ball into it and place onto baking paper to firm again. Place balls into paper cases and serve.

Bombice sa kajsijama

Uspjela sam probati jos jedan od vasih recepata koji su bili na listi.  Zeljela sam nesto brzo, bez pecenja, nesvakidasnje i originalno. Pronasla sam ovaj recept od  'La cuisine creative', i odusevila se. Lana ima divnu kolekciju recepata sa sitnim kolacicima!

Pogledajte Originalni recept; napravila sam male promjene, jer nisam imala sve sastojke iz Laninog recepta, pa sam se posluzila onime sto se naslo u mojim zalihama.

Sastojci:
200 g suvih kajsija,
100 g kokosa, 
75 g margarina, (zamijenila sam ga sa maslacem)
50 g secera u prahu,
par kasika likera od kajsija, (stavila sam liker od badema i malo ruma)
malo naribane limunove korice, (stavila sam narandzinu koricu)
na vrh noza cimeta
Bijela cokolada (otopljena) za uvaljati bombice

Nacin:
Kajsije se izrezu i namoce u liker. Zatim se svi sastojci ubace u sjeckalicu; ukljuci se dok se ne isjecka i pomijesa. Oblikuju se loptice i rashlade. Zatim svaku uvaljati u otopljenu cokoladu i ponovo vratiti da se cokolad stegne. Staviti u papirnate korpice i sluziti.

Here is link for my previous biscuits / slices recipes.
Evo linka za moje prethodne recepte za keksice i slicne kolacice.

Most beautiful Biscuits for upcoming Festive Seasons

Waffle, Caramel and Walnuts Slice

...or, what to make when your oven doesn't work  - like mine, (or you don't want to switch it on)

Ingredients:
2 waffle sheets
2 cups sugar
3/4 cup water
100 g sultanas
1 butter, roughly chopped
150 g Walnuts, roughly chopped
250 g plain biscuits ('Coffee Milk', 'Petit Beure'...), crushed
Method:
Place sugar in a heavy bottomed pan. Heat on high until sugar starts melting. Shake and swirl pan, until all caramelised and golden in colour. Pour water over it (carefully) and leave on low heat to melt. Add sultanas and butter; mix well until butter melted.  Add walnuts and biscuit crumbs and mix until incorporated and thick. Place a sheet of waffle into a slice tin (large grids up). Spoon caramel mixture over it, place the other sheet (large grids down) and press with a slicing board. It's ideal to put some weight onto it (2-3 cans / packet of sugar...) and leave for 1-2 hours in a cool place. Melted chocolate can be spread on top (optional). Slice and enjoy!

* Waffle sheets are sold in international grocery stores ('Oblatne' / 'Oblande').

Oblatne sa karamel filom

...Ili - sta da cinite kad vam rerna ne radi ( kao moja)!

Potrebno:

2 oblatne

2 solje secera

3/4 solje vode

100 gr grozdjica

1 maslac / margarin, isjecen na krupne komade

150 gr oraha, krupno sjecenih

250 gr mljevenog keksa (Petit...) 

Nacin:

Istopite secer do zlatno zute boje, zajilte sa vodom i ostavite da se istopi. Ubacite grozdjice i maslac, mijesajte dok se maslac ne istopi. Dodajte orahe i keks i dobro promijesajte. 

Stavite oblatnu u tepsiju sa sirim kockama prema gore. Postavite karamel punjenje na nju, zatim poklopite sa drugom oblatnom (sire kocke dole). Pritisnite daskom preko koje ste stavili neku vrstu utega (konzerve...) i ostavite 1-2 sata na hladnom mjestu. Po zelji, mozete staviti glazuru od cokolade na vrh. 

Izrezite i uzivajte!

Salted Caramel Chocolate Mousse Cake

 

Made for my serious chocoholic and his birthday...No baking involved.
I used homemade caramel (recipe follows), but to cut time of making it even shorter, you can use ready made  'Nestlle' caramel, just add 1/2 tsp salt.

Ingredients:
Caramel-
400 g sugar
1 cup cream
165 g butter, salted (if you use unsalted add 1/2 tsp salt to cream)
1 tbs golden syrup (optional)
(you will not need all the caramel, but keep it and use for something else; I made pancakes with bananas and caramel )
Crust-
200 g plain biscuit
1,5 tbs coca
1 tbs icing sugar
(or use 200 g chocolate biscuits)
125 g melted butter
Chocolate mousse-
400 g dark chocolate (65% )
400 ml thickened cream (35%)
2 tbs icing sugar
2 sheets gelatine
Method:
Caramel- Place sugar into a heavy bottom pan, place on high heat. When it starts melting, shake and swirl pan until caramel forms; be very careful - it's extremely hot! When happy with colour (golden brown) place butter and cream inside and carefully mix until all melted and smooth. Cook for another 5 min.  Let it cool completely (it will thicken).
Crust- Place biscuits into food processor. Process until fine crumbs form, add other ingredients and pulse until incorporated. Replace it into a 22 cm spring form; press crumbs with spoon moulding a 'pie' crust. Refrigerate.
Mousse- Heat cream, sugar and chocolate pieces, mixing until melted and smooth. Place gelatin sheets into cold water for 5 min.  Take it out, squeeze excess water  and replace it into melted chocolate mixture. Mix well. Let it cool.
Assembling- Take crust out of fridge; pour 1/3 of caramel on it. Refrigerate for another 10 minutes, then place chocolate mousse on it and then another 1/3 of caramel on top. Refrigerate for 1-2 hours before slicing it with warmed knife.




Zasoljeni Karamel i Čokoladni Mus  'Torta'


Napravljeno za mog cokoholicara i njegov rodjendan...Bez pecenja!
Ako zelite vrijeme pripreme jos vise skratiti, koristite kupljeni "Nestlle' karamel, samo ga dodatno zasolite sa 1/2 k soli.


Potrebno:
Karamel-
400 gr secera
1 solja pavlake/ slatkog kajmaka (35%)
165 gr maslaca, slanog (ili ako koristite neslani, dodajte 1/2 k soli u vrhnje)
1 K 'zlatnog sirupa' (nije neophodno)
(necete trebati cijelu kolicinu karamela, ali iskoristite visak za nesto drugo; npr- Palacinke sa bananama i karamelom)
Podloga-
200 gr petit (ili sl.) keksa
1,5 K kakaa
1 K secera u prahu
(ili 200 obicnog cokoladnog keksa)
125 gr maslaca, otopljenog
Cokoladni mus-
400 gr tamne cokolade (65% kakaa)
400 ml vrhnja / kajmaka (35%)
2 K secera u prahu
2 lista zelatine
Nacin:
Karamel- Istopite secer do karamelizacije; tresite i okrecite posudu pazljivo dok se ne  pretvori u zlatno zutu tecnu masu. Budite pazljivi - izuzetno visoke je temperature! Dodajte maslac i vrhnje.  Mijesajte dok se ne otopi, kuhajte jos 5 min, zatim ostavite da se skroz ohladi (postace gusce).
Podloga- Sameljite keks, dodajte secer i kakao, zatim otopljeni maslac i dobro izmijesajte.
Prebacite ovu smjesu u 22 cm kalup koji se otvara. Utisnite smjesu na dno i sa strane. Stavite u frizider.
Mus- Otopite cokoladu i vrhnje, dodajte secer i promijesajte. Stavite listove zelatine u hladnu vodu na 5 min. Ocijedite i prebacite u otopinu cokolade; izmijesajte dobro i ostavite hladiti.
Slaganje- Izvadite podlogu iz frizidera. Uspite 1/3 karamela, vratite u frizider na 10 min. Ubacite zatim cokoladni mus, i drugu 1/3 karamela na vrh. Hladite 1-2 sata prije rezanja toplim nozem.

10 Minute Truffles

Faster (and much cheaper) than driving to patisserie to buy them!

Ingredients:
200 g nuts, unsalted (your choice)
100g chocolate, chopped (dark, milk or white)
200 g plain biscuits (milk coffee, exmpl)
1-2 tbs rum (or other flavouring liquor)
2 egg whites
Method:
Put all ingredients except egg whites into a food processor. Pulse until crumbs form. You might choose to add chocolate later, if you want some pieces to stay larger (see picture with white chocolate).
Place mixtur into a bowl, add egg whites and mix with hands. Take a spoonfull of this mixture and form balls. You can roll them into ground nuts, cocoa, or leave plain. Place into paper cases and refrigerate.


with dark chocolate and coconut (rolled into cocoa)













with white chocolate and walnuts

10 minutne kuglice

Brže (i mnogo jeftinije) nego da ih odete kupiti!

Potrebno:
200 gr oraha ( ili kokosa, ljesnika...vas izbor)
100 gr cokolade, izrendane ili isjecene
200 gr obicnog keksa (petit)
1-2 K ruma (ili dr. aromaticnog pica / ekstrakta)
2 bjelanjka
Nacin:
Stavite sve sastojke (osim bjelanjaka) u elektricnu sjeckalicu i meljite dok se ne formiraju mrvice. Ako zelite ostaviti vece komadice cokolade, stavite je kasnije u aparat. Istresite smjesu u posudu; umijesite bjelanjke i formirajte kuglice rukama. Mozete ih uvaljati u mljevene orahe, kakao ili ostaviti bez icega. Stavite kuglice u ukrasne papire i rashladite.

Jewels in White Chocolate

My baking for upcoming festive season(s) has begun. A lot of biscuits and other home made gifts will be prepared in my kitchen. Let me start with recipes...

Ingredients:
255 g white chocolate, chopped
1 1/2 tsp grated orange zest
1/4 cup (60 ml) double cream (45% fat)
1 tablespoon light corn syrup (or glucose)
3/4 cup (75 g) pistachios, chopped
3/4 cup (80 g) dried cranberries, cut into small pieces
1/2 cup (80 g) dried apricots, cut into small pieces
Method:
Line the bottom and sides of an 20 x 20 cm square baking tin with aluminum foil.
Process white chocolate (food processor, or grate it) until the chocolate is in small pieces. Add the orange zest and pulse just a few seconds.
In a small saucepan, over medium heat, bring the cream and corn syrup just to a boil. Pour the hot cream mixture over the chocolate in the food processor and pulse until the mixture is smooth and the white chocolate has completely melted.
Transfer this mixture to a large bowl and stir in the chopped cranberries, apricots, and pistachios. Spread the mixture into your prepared pan and let it cool to room temperature, then refrigerate until firm. Cut into fingers. Store (covered) in the refrigerator.



Dragulji u Bijeloj Čokoladi

Vrijeme pripreme i pecenja za nastupajucu slavljenicku sezonu je otpocela. Mnogo kolacica, keksa i drugih domacih proizvoda ce biti proizvedeno u mojoj kuhinji i poklonjeno. Pustite me da otpocnem sa receptima...

Potrebno:
255 gr bijele cokolade, sjeckane
1,5 k korice narandze
60 ml 'duplog' slatkog vrhnja (45% masnoce)
1 K glukoze (ili 'corn sirupa')
75 gr pistaca, sjeckanih
80 gr susenih brusnica (drenjka), sjeckanih
80 gr susenih kajsija / marelica, sjeckanih sitno
Nacin:
Stavite al-foliju preko pleha 20 X 20 cm. Izrendajte cokoladu (ili upotrijebite sjeckalicu), umijesjte koricu narandze.
Pomijesajte glukozu sa kremom (vrhnjem), zagrijte do vrenja. Prelijte preko cokolade, mijesajte dok se ne istopi. Umijesajte suseno voce i pistace. Uspite u kalup, pritisnite kasikom i ostavite prohladiti. Stavite zatim, u frizider dok se sasvim ne stegne. Rezite na duguljaste i uske prutice. Cuvajte (pokriveno) u frizideru.

Anzac Biscuits and Choco-Mint Slice

ANZAC biscuits - My favorite biscuits!
During World War I, the wives, mothers and girlfriends of the Australian soldiers were concerned for the nutritional value of the food being supplied to their men, because all the food has to be sent by ships, which took long time to reach them.
It has been claimed that special nutritious biscuits were created and sent abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation.
ANZAC means Australia and New Zealand Army Corps

Ingredients:
1 cup flour
1 cup Instant oats
1 cup desiccated coconut
3/4 cup sugar
125 g melted butter
1 tbs Golden syrup
1 Teas Baking soda
3 Tbs boiling water
Method:
Preheat oven to 180*C, line a baking sheet with silicon paper.
Put all dry ingredients (except soda)into a big bowl. In a smaller bowl mix butter, water, golden syrup and soda. Mix all ingredients together. Take a spoonful of mixture, shape into a circle and bake 10-12 min, or until golden brown.
Keep in a dry, cool place for a month.

Choco-Mint Slices

(from The Australian Women's Weekly Cookbook)

Ingredients:
Base-
125 g butter
1,5 tbs cocoa
1/2 cup caster sugar
1 egg
1 cup coconut
1/2 cup walnuts, finely chopped
250 g plain biscuits (wheatmeal, milk coffee or similar)
Topping-
60 g vegetable shortening (Copha)
2 cups icing sugar
3 tbs milk
1 teas mint essence
1 drop green food colour (optional)
Choco topping-
185 g dark chocolate
60 g butter
Method:
Crush biscuits finely. Combine butter, cocoa and sugar. Heat and stir in a saucepan until melted and blended. Cool slightly. Stir in beaten egg and the rest of base ingredients. Press into a paper-lined tin (33X25cm). Refrigerate.
Melt shortening, add sugar milk and essence. Mix well. Spread over the base. Refrigerate. Melt chocolate and butter, mix well; spread over mint. Refrigerate until solid. Cut into small slices and serve.



Anzak Kolačići

Ovi kolacici su kreirani od strane majki, supruga i djevojaka Australije i Novog Zelanda tokom I svjetskog rata, za vojnike koji su bili daleko od kuce. Obzirom da je sva hrana putovala brodom, trebalo je pronaci nesto hranjivo i dugotrajno, za njihove najdraze.

Sastojci:
1 solja brasna
1 solja zobenih pahuljica
1 solja kokosa
3/4 solje secera
125 gr maslaca, istopljenog
1 K (Golden) zlatnog sirupa
1 k sode BB
3 K kljucale vode
Nacin:
Ukljucite rernu, stavite papir za pecenje preko pleha.
Stavite sve suhe sastojke (osim sode) u vecu posudu; Pomijesajte maslac i ostale sastojke u manju posudu. Sastavite sve zajedno i promijesajte. Oblikujte kolacice okruglom kasikom i pecite 10-12 minuta, ili dok ne postanu zlatno-zuti.
Cuvati do 1 mjesec na hladnom i suhom mjestu.

Čoko-Mint Kocke

Sastojci:
Osnova-
125 gr maslaca
1,5 K kakaoa
1/2 solje sitnog secera
1 jaje
1 solja kokosa
1/2 solje sitno sjeckanih oraha
250 gr keksa (petit beure ili sl.)
Premaz-
60 gr tvrde masti biljnog porijekla (Copha)
(mislim da je to 'puter' od palme) Margarin moze zamijeniti
3 K mlijeka
2 solje secera u prahu 1 k mint extrakta
1 kap zelene boje (po zelji)
Coko-premaz-
185 gr tamne cokolade
30 gr maslaca
Nacin:
Sameljite kekse. Zagrijte maslac sa secerom, dodajte kakao i dobro promijesajte. Malo prohladite pa ubacite ostale sastojke za osnovu. Dobro promijesajte i utisnite u kalup (33x25cm)koji ste prekrili papirom ili folijom. Ostavite u frizider.
Zagrijte Copha (margarin) dodjte secer , mlijeko i mint. Dobro promijesajte. Premazite bazu sa ovom smjesom i vratite u frizider. Istopite cokoladu i maslac, promijesajte i ovime premazite mint sloj. Rashladit, izrezite na manje kocke i sluzite.

"Ants' colony" Torte

Perfect for Summer - No baking involved!

Ingredients:
500 g Milk coffee biscuits (or similar)
1/2 l milk
1-2 tea Rum (or Grand Marnie, Kahlua...)
250 g butter, very soft
3 egg yolks
6 tbs icing sugar
130 g chocolate (65%), melted
130 g hazelnuts, ground
Icing:
3 egg whites
9 tbs sugar
3 tbs water
Grated chocolate, for sprinkling

Method:
Break biscuits into quarters, put them in a bowl and spoon milk and rum over them, mixing gently.
In another bowl, mix butter, egg yolks and sugar until smooth and fluffy. Add chocolate and nuts. Fold in milk-biscuit mix gently.
Spoon it out on a serving dish, shaping a dome. Refrigerate.
For icing-
Put sugar and water to heat, until sugar melted and syrup formed.
Beat egg whites with a mixer, until soft peak forms. Pour syrup into it, while still hot and beat for another 5 minutes. Decorate the dome with icing, and sprinkle with shaved/grated chocolate. Refrigerate for 2 hours before serving.



"Mravinjak"

Potrebno:
500 gr petit (ili sl.) keksa
1/2 l Mlijeka
1-2 kasicice ruma
250 gr putera ili margarina
3 zumanjka
6 kasika secera u prahu
130 gr cokolade, 65% kakao, istopljene
130 gr ljesnika, pecenih i mljevenih
po zelji grozdjice, zele bombone…
Za ukrasiti:
3 bjelanjka
9 kasika secera, uspinovan sa
3 kasike vode
malo ribane cokolade
Priprema:
Izlomite keks na cetvrtine, te ga polijte (kasika po kasika) sa 1/2 l mlijeka u koje ste ubacili rum. Promijesajte i ostavite sa strane.
U drugu posudu izmijesajte pjenasto maslac sa secerom, pa dodajte zumanjke.
Ubacite cokoladu i ljesnjake i promijesajte (ovdje takodje ubaciti grozdjice… ja ih nisam dodavala, jer nisu bile pozeljne).
Sastojke iz obje posude izmijesati, pa prevrnuti na tanjir za sluzenje (mozete oblikovati bilo koju formu; pretpostavljam da se zove ‘Mravinjak’ zbog oblika kupole). Staviti u frizider.
Bjelanca umutiti u cvrst snijeg, pa im u mlazu dodati vrucu uspinovanu masu od vode i secera (Ja jos malo ‘dokuham’ na pari). Mutiti jos par minuta, a zatim ukrasiti tortu, preko koje konacno naribate cokoladu.
Prije sluzenja jos rashladiti (2 sata) u frizideru.