3 kind of chocolate recipes

Below we show you three variants of chocolate thread so that you can choose your favorite.

1-thread of chocolate with cocoa powder very easy

Ingredients:

• 2 natural yoghurts (cups will use as a measure)
• 2 cups of cake flour yogurt
• 2 cups of yogurt with Cola Cao (cocoa powder)
• 2 cups of yogurt with sugar
• 1 cup of yogurt with sunflower oil
• 3 medium eggs
• 1 teaspoon of cinnamon or vanilla powder
• 1 pinch of ginger (optional)
• 1 teaspoon of baking powder
• Butter to line the mould

Processing mode:

• 1-mix the yogurt, sugar and yolks. We advise you to do it with rods.
• 2 - Add the oil and stir again.
• 3 - joined the previous mix the sifted flour, cocoa and baking.
• 4-ride the to clear snow and slowly add it to the mixture.
• 5 - pour the preparation in a greased in a thread with butter. We recommend that you use one of silicone so you unmold it with ease.
• 6 - preheat the oven to 170 ° and leave your thread about 35 minutes.

2. thread with tablet chocolate

This recipe is as simple as making a cake in a cast in the form of thread, also out of chocolate as the previous recipe. When you have it ready and tempered, add chocolate melted in a Bain-Marie. Choose a special chocolate to melt, black or with milk as you like. You can melt the chocolate with a little cream and butter, you will be much more rich and soft.

The measures are:

• 150 Gr. of chocolate to melt
• 150 Gr. icing sugar
• 125 ml. liquid cream
• 50 Gr. of butter

3.-thread of chocolate Choux paste

Ingredients for the pasta choux:

• 250 ml of water.
• 125 gr. flour
• 80 Gr. of butter
• A pinch of salt
• 1 tsp. sugar
• 4 eggs

Ingredients for the filling:

• 150 Gr. of chocolate to melt
• 150 Gr. icing sugar
• 125 ml. liquid cream
• 50 Gr. chocolate to melt
• 50 Gr. of butter

Processing mode:

For the rosco:

• 1 put in a saucepan the water, butter, sugar and salt.
• 2 - when it breaks to the boil, add the flour all at once.
• 3 - Remove until the mass is off of the pan.
• 4 - Add eggs one to one. Not beat an egg until the previous one is well diluted in mass.
• 5 - leave to stand for 30 minutes.
• 6-put the dough in a pastry sleeve and get a doughnut on the oven plate greased with butter.
• 7 - enter the thread in the oven preheated to about 175 ° C for 35-40 minutes.

For the filling:

• 1 - Maria bath melt the chocolate with the butter.
• 2 - Add the cream and the sugar without stirring the mixture and very low boil.
• 3 - let the filling cool.

To finish:
It covers the doughnut with chocolate.

Ideas and tips for your chocolate thread:

• You can accompany your thread with chocolate syrup and whipped. You will be something like the brownie.
• You can also put a ball of vanilla ice cream, it makes a delicious contrast.
• You can decorate your thread with grated coconut, rolled almonds, icing sugar, chocolate shavings or noodles/ball of candy.
• If you want to give a special touch, decorate your thread with whipped cream and cherries. The contrast of color is very nice.
• Do not open the oven while you have your cake inside.
• You can fill your thread of whipped cream, custard...
• A thread which is super stylish is with icing sugar (when the thread is cool) sprinkled with templates with Christmas, children's motifs etc. and served in a blonde beautiful on a cake stand with glass lid.
• Put the baking tray in a low position , but not at the base of the oven.
• Always have the oven preheated before placing the thread. It is at 200 ° C for 5 minutes. When you have the cake in the oven, you can already drop the temperature to 170 ° C.
• Always sift flour and not throw it to hit, but little by little.
• Also sift the yeast.
• When you are ready, let it cool down for 10 minutes inside the mold. Then as you can remove and unmold it.
• If you want your thread not hardens, wrap in plastic wrap and put it in the fridge, you will see how it endures.
• If you are going to make the recipe with the pasta choux, do the steps as you indicate.

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