Double Chocolate Cream Pudding

Ingredients:
- Agar-agar white 2 packs
- 250 grams of chocolate bars, heat until melted
- 250 gr sugar
- Pure Milk 1 liter
- Double cream 500 cc
- Chocolate powder 25 gr, in dilute with a little hot water
- Vanilla to taste

Ingredients for Sauce:
- 800 cc of pure milk
- 100 g sugar
- 1 egg yolk
- Vanilla to taste

How to Make it:
    1 Mix all ingredients together (except the double cream)
    2.Power on fire and continue to simmer, stirring, until boiling
    3.When it is boiling, put double cream while stirring continued to batter, stirring until blended, remove from heat.
    4.Chill briefly until the vapor disappeared, do not get frozen.
    5.Pour in a pudding mold large, or small ones, let cool.


How to Make the sauce:
    1.Whisk the eggs off the red
    2.Milk, sugar and vanilla blended together, bring to a boil over medium heat, stirring
    3.After boiling, pour two tablespoons of vegetable milk into beaten egg, mix well, add egg mixture into the boiling milk, stir briefly over the fire.
    4.Lift, stirring constantly, Vla, until quite cold, so do not be broken Vla.
 
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Sweet Chocolate Pudding

Ingredients:
- White jello 1 pack
- Milk 400 ml liquid
- 50 g Dark cooking chocolate, chopped
- 2 tablespoons sugar
- Egg yolks 1 egg, beaten
- Egg white 3 points

For the Garnish:
- Sauce Vanilla / Chocolate
- Chocolate shaved

How to make:
    1. Agar-agar is cooked with milk, chocolate, granulated sugar over medium heat until hot.
    2. Then take a little dough, then mix with egg yolks, pour back into hot mixture. Cook until boiling. Remove from heat.
    3. Beaten egg whites until fluffy and up. Then pour the hot mixture agar gradually while stirring constantly until well blended.
    4. Save or pour into molds. Allow it to freeze, so quickly refrigerate until cold.
    5. And pudding ready to be served with a complement.

Pudding Caramel

Ingredients Caramel:
150 grams sugar
1 tsp lemon juice

Pudding Ingredients:
600 ml of liquid milk
125 grams sugar
6 eggs
1 tablespoon cornstarch

Method:
1. Make caramel by singe sugar, then pour the lemon juice.
2. Stir well, then pour into a heat resistant bowl with a diameter of 6 cm.
3. Whisk together eggs and sugar until sugar dissolves off.
4. Pour the milk gradually, stirring rate.
5. Enter the cornstarch. Stir well.
6. Soak the dish in pan of warm water.
7. Oven for 1 hour while soaked with a temperature of 160 degrees Celsius.
Lift and when cool, serve.

ZEBRA CAKE BROWN SPOTS

Ingredients:
300 grams margarine
250 grams granulated sugar
1 tablespoon rum baker
10 eggs, separate yolks and whites
300 gram wheat flour
1 teaspoon baking powder
6 tablespoons brown meyses
chocolate dough:
3 tablespoons cocoa powder
2 teaspoon brown paste

How to make:
1. Preheat oven to 180 degrees Celsius temperature, prepare the pan forms a ring size of 24 cm, spread with margarine and sprinkle with flour and set aside.
2. Beat margarine and sugar until soft, put the egg yolks and vanilla powder gradually and continue to beat until blended. Enter the flour and baking powder and stir well.
3. Add the egg whites that have been beaten stiff, mix well.
4. Chocolate dough: take 1 / 4 mixture gave a brown powder and cocoa paste, stir well.
5. Pour half of white batter into baking pan, pour the batter 1 / 2 the chocolate batter and sprinkle with 3 tablespoons brown meyses, stir to make a marble pattern, pour remaining white batter and chocolate batter, sprinkle meyses and form marble pattern.
6. Bake for 45 minutes until cooked, remove from heat. Serve as a complement to tea or coffee.

Black Forest Chocolate Cake

Ingredients
- 8 egg yolks
- 4 egg whites
- 175 grams sugar
- 1 / 2 tablespoon VX / TBM
- 150 grams of margarine / butter, melted
- 100 grams of wheat flour + 50 g cocoa powder + 25 g cornstarch (sifted together)
- 1 can of black cherries, drained
- 200 grams of cooking chocolate (cooking chocolate) for garnish
- Some red cherry fruit

Buttercream
- 200 grams unsalted butter / margarine + 50 cc of sweetened condensed milk (whipped until soft)

How To Make
    1. Beat eggs, sugar, and TBM until fluffy, put the flour mixture, cocoa powder, and cornstarch into beaten, stir well.
    2. Enter the butter / margarine liquid, stirring gently until blended. castings in sizes 20 cm round baking pan that has been smeared with margarine and sprinkled with flour, baked in the oven for about 45 minutes with a hot 180 degrees Celsius.
    3. Once cooked, remove and let cool. divide the cake into 2 parts, put butter cream and black cherry fruit, cover again, rub the entire cake with remaining butter cream, chocolate shavings give the cook, and red cherry garnish.

cut into 8-12 pieces

Chocolate Pudding Cake

Cake Ingredients:
6 egg yolks  
3 egg whites  
80 g sugar  
50 g wheat flour 
25 g cocoa powder  
1 / 2 teaspoon baking powder  
75 g margarine, melted 

Materials syrup (mix well):  
1 tablespoon granulated sugar  
1 tablespoon warm water 2 tbs rhum 

Material I:  
250 ml of liquid milk  
15 g cocoa powder  
2 teaspoons gelatin powder  
60 g sugar  
2 egg whites  
1 / 8 teaspoon salt 

Material II:  
300 ml water  
1 / 2 tsp agar-agar powder  
1 / 8 tsp instant jelly powder  
50 g sugar  
15 g cocoa powder  
100 g cooking chocolate, chopped 

How to make:  
1. Cake: Beat eggs and sugar until fluffy. Add flour, cocoa powder, and baking powder as she sifted and mix evenly. Enter liquid margarine, stirring gently. Pour into a 24 cm round baking pan that has been dioles dialas margarine and baking paper. Oven to 190 degrees Celsius for 20 minutes until cooked. Lift the cake, remove the skin. Put back into the brass round of dialas 22 cm plastic. Sprinkle with syrup ingredients. Set aside.
2. Materials I: Mix agar-agar powder, 30 grams sugar, cocoa powder and liquid milk. Cook over low heat until boiling. Remove, let it warm. Beat the egg whites and salt until fluffy half. Add the remaining sugar little by little and whipped until fluffy. Pour stew pudding little by little and whipped with a low speed. Pour over cake. Allow frozen. 
3. Materials II: Mix gelatin powder, instant jelly powder, sugar, cocoa powder, and water. Cook over low heat until boiling. Add pieces of cooking chocolate. Stir until dissolved. Pour slowly onto the material I. Chill. 4. Remove from pan, cut according to taste and serve.

Surabi Chocolate Vla

Surabi Material:
100 g rice flour
50 g wheat flour
300 ml coconut milk from half coconut
75 g young coconut, grated lengthwise
1 tablespoon granulated sugar
1 / 4 teaspoon salt
margarine to taste

Materials chocolate custard filling:
25 g cornstarch
30 g sugar
salt to taste
250 ml thin coconut milk
20 g cocoa powder, dissolve it with a little coconut milk
1 egg yolk

How to make:
1. Chocolate custard filling: Combine cornstarch, egg yolks, and 50 ml of coconut milk. Mix well and set aside. Mix the remaining coconut milk, sugar, salt, cocoa powder and solution. Cook until boiling. Turn off heat, pour the cornstarch solution, stirring frequently, until thickened. Remove and set aside.
2. Mix the rice flour and coconut milk, stir, let stand for 30 minutes. Add flour, grated coconut, sugar, and salt. Mix well.
3. Heat the mold surabi / small skillet, spread with margarine until blended. Pour the batter as a spoon vegetable.
4. Spray a chocolate custard filling. Lift, and do until the dough runs out.
5. Serve.

Soft Chocolate Pudding

Materials:

• 4 pack white gelatinous
• 1 can sweetened condensed milk chocolate
• 45 g cocoa powder
• 350 grams sugar / taste to taste
• a pinch of salt

 
Directions:

• Mix sweetened condensed milk, cocoa powder, sugar and salt (not over thefire)
• After the mixture evenly over the new material put over the fire, cook until
cooked / boiled
• Turn off the heat, stir in gelatin mixture until the steam is lost (lukewarm),
pour into a pudding mold with a screened'll become smooth,
freeze

Mandarin Pudding

Material:
For yellow coating:  
• 1 kg of the drained mandarin oranges  
• 1 Wrap agar-agar powder yellow  
• 400 ml of liquid milk  
• 150 grams granulated sugar
• 3 eggs, egg white, beaten until stiff shaped foam or  
• 1 teaspoon orange essence 

For chocolate layer:  
• 2 packets of gelatin powder brown 
• 1250 ml of liquid milk
• 200 grams granulated sugar
• 3 tablespoons cocoa powder, which was dissolved with 50 ml of hot water, then strain.  
• 1 teaspoon brown paste 

How to Make it: 
• Prepare a first pan moistened with boiled water. Mandarin oranges and arrange on bottom of the pan.
• For yellow layer: yellow gelatin mixed with fresh milk, and sugar. Cook, stirring slowly on to boil. Then lift, pour in beaten egg whites, stirring until well blended.  
• Place the pan containing mandarin orange in the other container contains a chunk of ice cubes (to speed up the process of freezing the pudding). Pour gelatin into the pan a little yellow containing mandarin orange. After the time has begun to freeze, just pour the rest. Allow to cool.  
• For chocolate coating: mix gelatin chocolate, fresh milk, sugar, and brown solution. Cook, stirring frequently until boiling rate. Then enter the cornstarch solution, stirring again until boiling. Lift, and finally add the chocolate paste, stir, remove from heat.  
• Pour in baking dish containing agar begin to freeze.

Bread Jackfruit Pudding

Material:
• Milk 160 ml liquid
• 5 pieces of fresh bread without skin, diced
• 1 whole egg, beaten off
• 75 g sugar
• 25 gr Margarine, melted
• Cinnamon powder 1 / 4 tsp
• Raisins 25 gr, roughly chopped
• 25 gr roasted ground nuts, roughly chopped
• Jackfruit 25 gr seedless, diced
• Agar-agar red 1 / 2 pack
• 1 tablespoon sugar
• Water 200 ml

How to Make it:
• Soak bread in milk, set aside.
• Mix the eggs and sugar and stir until sugar dissolves.
• Grease a baking pan with margarine, pour the bread that has been soaked in liquid milk, smooth.
• Sprinkle top with beaten eggs mixed with melted margarine and cinnamon powder.
• Sprinkle raisins, chopped peanuts, and jackfruit.
• Grill until cooked and golden browned.
• Mix the red gelatin, sugar, and water. Cook until boiling, pour over bread pudding.
• Allow to cool, put into the refrigerator.
• Remove from refrigerator, cut into pieces and serve.