Homemade dessert is a delicious finish to lunch or dinner. You can prepare a sweet dish from the simplest products - fruits, chocolate, eggs. Choose simple recipes that do not require special skill, but surprise with unexpected flavor combinations.
Chocolate muffins
Try making an original and delicious dessert - liquid chocolate muffins. These products are served in restaurants and cafes, but they are easy to make at home.
You will need:
- 100 g of dark chocolate without additives;
- 60 g butter;
- 2 tablespoons of sugar;
- 2 tablespoons of wheat flour;
- 1 egg;
- vanilla ice cream.
Cupcakes can be made not only with dark chocolate, but also with milk or white chocolate.
Break the chocolate into pieces, put in a bowl with butter and melt in a water bath. In a separate bowl, beat the egg with sugar, pour the chocolate into the mass, mix and add flour in portions.
Pour the dough into silicone molds, filling 2/3 full. Place the muffins in a preheated oven at 200C. Bake the baked goods until a crust forms on the surface. Try not to overexpose the muffins in the oven - the chocolate should remain liquid inside.
Carefully remove the hot muffins from the molds and place on dessert plates. Place vanilla ice cream nearby and serve immediately. Garnish each serving with powdered sugar or fresh mint leaves.
Orange soufflé
It is not difficult to make an appetizing and beautiful dessert - a delicate soufflé with a citrus flavor. It cooks very quickly and is served in orange tins. Such a dessert will be the perfect end to a hearty meat lunch - it is low in calories and very easy to digest.
You will need:
- 5 identical oranges;
- 40 g of wheat flour;
- 3 egg whites;
- 40 g of butter;
- 50 g of sugar;
- icing sugar;
- red currants for decoration.
Do not use fruits with thin peels - they can shrivel when baked.
Juice one orange, then grate the zest. Cut off the tops from the rest of the fruits and remove the pulp with a small sharp knife. Squeeze the juice out of it - you should get about 300 ml.
Melt the butter in a saucepan, add flour and grind the mixture until smooth. Remove the saucepan from heat and add the zest, sugar and juice to it. Put the mixture back on the stove and cook until thick, stirring constantly. Remove the saucepan from the stove and refrigerate.
Wrap the orange peel baskets in foil, then place each in a metal mold. Whisk the whites into a strong foam and add portions to the orange mixture. Fill the rind baskets with the orange soufflé and place them on the baking sheet.
Place it in an oven preheated to 200 ° C. The soufflé is baked for 20-25 minutes - it should rise with a lush cap and brown.
Remove the orange baskets from the oven, arrange them on dessert plates, sprinkle the tops of the soufflé with powdered sugar. Garnish each portion with red currants and serve.
