How to make chocolate icing from cocoa? Recipe for a well-set cocoa frosting for a cake. White lean glaze made from powdered sugar and lemon juice Lenten chocolate recipe

Few modern housewives know that glaze can also be lean. At the same time, the taste of white glaze is simply incredible. It gives a slight sourness and the aroma of fresh lemon, and very successfully complements even the simplest baked goods.

Preparing this lean glaze from powdered sugar and lemon juice is as easy as shelling pears. The most novice cook can handle the task.

To prepare the glaze you will need one full glass of powdered sugar, 5-6 tablespoons of fresh lemon juice. Usually, the juice of one lemon is enough for me, but lemons are different. If desired, you can replace lemon juice with any other citrus juice. It all depends on your preferences in this matter. Also, you can additionally or instead of lemon juice add chopped berries, which you will probably find in your freezer. True, in this case the glaze will already take on the color of the added additive and become.

During the cooking process, simply mix all the ingredients until a homogeneous mass is obtained. The ingredients must be mixed carefully and thoroughly. The result will be a thick and viscous mass. People with a sweet tooth love to eat this delicacy just like that, but if there is something left over, you can use it to decorate baked goods. A simple recipe for such sugar glaze becomes a real lifesaver during Lent.

The user “Let’s cook at home together” shows how to make white lemon glaze with powdered sugar and water in his video recipe. True, she replaces some of the lemon juice with warm water, but this, as they say, is a matter of taste. Watch and cook the way you like it.

Napoleon, cheesecake, chocolate, carrot, mousse and other delicious cakes are easy to prepare without eggs or dairy products.

1. Lenten carrot cake with nuts and orange cream

Ingredients

For the cakes:

• 250 g flour;
• a pinch of salt;
• 2 teaspoons baking powder;
• 300 g carrots;
• 120 g sugar;
• 100 ml vegetable oil;
• 50 ml water;
• 100 g walnuts + for decoration.

For cream:

• 1 orange;
• water - as much as needed;
• 60 g semolina;
• 50–100 g sugar.

Preparation

Sift the flour along with salt and baking powder. Grate the carrots on a fine grater, add sugar, oil and water and make the mass homogeneous. Add flour in portions, mixing thoroughly. Fry the nuts in a dry frying pan, chop with a knife and add to the dough.

Line the bottom of a 22 cm diameter mold with baking paper. Place a third of the dough, level it and place in an oven preheated to 180°C for 20–25 minutes. Prepare two more cakes in the same way.

You can bake all the dough at once, and then cut it into three parts. The baking time in this case will be approximately 40–50 minutes.

Grate the zest on a fine grater and squeeze out all the juice from the fruit. Pour enough water into the juice to make 500 ml. Add the zest and stir.

Combine semolina and sugar in a saucepan. The more sugar, the sweeter the cream will be. Pour in the citrus water and, stirring constantly, bring the cream to thicken over moderate heat. Boil it for another 2-3 minutes and cool. While the cream is still slightly warm, puree it with a blender.

Flatten the cooled cakes, trimming the tops slightly. Grind the trimmings into crumbs. Connect the cakes, coating each of them and the edges of the cake with cream. Sprinkle the sides and top around the perimeter with crumbs. Decorate the cake with nuts and refrigerate for 1-2 hours.

2. Lenten chocolate cake

Ingredients

For the cakes:

• 80 g cocoa powder;
• 480 g flour;
• 300 g sugar;
• 2 teaspoons of soda;
• ½ teaspoon salt;
• 370 ml water;
• 120 ml vegetable oil;
• 2 tablespoons vinegar 9%.

For cream:

• 500 ml of any high-quality sweet juice;
• 3 tablespoons of semolina.

For the glaze:

• 3 tablespoons cocoa;
• 2 tablespoons sugar;
• 1 tablespoon flour;
• 1 tablespoon vegetable oil;
• 200–250 ml of water.

Preparation

Combine cocoa, flour, sugar, soda and salt. Pour in water and oil and bring to a smooth consistency. Add vinegar and stir again. Line the bottom of a 24 cm diameter mold with parchment and place the dough there.

Place the pan in an oven preheated to 180°C for 40–50 minutes. Check readiness with a toothpick: it should come out dry. Remove it from the mold and cool completely.

Pour the juice into a saucepan, add and place over moderate heat. Cook, stirring continuously, until thickened. Cool the cream completely and beat it thoroughly with a mixer.

Cut the cake into three parts. Grease two of them with cream, stack them on top of each other and cover with the third cake layer. Place a little cream in a bag, tie it and put it in the refrigerator.

Pour cocoa, sugar and flour into a saucepan. Add oil and, stirring, add warm water. Boil the glaze for 2-3 minutes until thickened, stirring constantly. Cool to about room temperature and cover the top and sides of the cake.

Place the dessert in the refrigerator for 2-3 hours. Cut off the corner of the cream package and draw any patterns on the cake.

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Ingredients

For cream:

• 400 ml coconut milk;
• 300 ml water;
• 6 tablespoons brown sugar;
• a pinch of vanillin;
• 50 g flour.

For the cakes:

• 350 g flour;
• a pinch of salt;
• ½ teaspoon of soda;
• 100 ml vegetable oil;
• 140 ml water;
• 1 tablespoon vinegar 9%.

Preparation

In a saucepan, combine water, sugar and vanillin. Bring to a boil over low heat. Pour the flour into another container and, stirring, pour in a little of the milk mixture. Place this mixture in a saucepan and bring until thickened. Cover the cream with film and cool.

Mix sifted flour, salt and soda. Pour in the oil and grind into crumbs. Add the water and vinegar mixture and knead the dough. Place it in a bag and place it in the refrigerator for half an hour.

Roll out the dough into 12 equal thin layers. Attach a lid or plate with a diameter of 20 cm to them and cut along the contour. Bake each cake separately along with the trimmings for 5–7 minutes at 180°C. It is better to place them on parchment. The surface of the dough should be browned.

Brush each cooled cake layer with cream while assembling the cake. Grease the sides with cream too. Grind the cake trimmings into crumbs and sprinkle the cake on all sides. Leave it for 3-4 hours at room temperature to soak, and then cool it in the refrigerator.

Ingredients

For the cakes:

• 150 g sugar;
• 300 ml of any;
• 90 ml vegetable oil;
• 350–380 g flour;
• 1 teaspoon of soda;
• 2 teaspoons vinegar 9%;
• a pinch of salt.

For cream:

• 3 ripe bananas;
• 100 g sugar;
• 50 ml orange juice;
• 150 g dark chocolate (should not contain dairy products);
• confectionery topping - for decoration.

Preparation

Pour the compote and butter into the sugar and whisk thoroughly until the crystals dissolve. Add the sifted flour and stir until smooth. Add baking soda, vinegar and salt and mix well again.

Line the bottom of a 22 cm diameter mold with baking paper. Place the dough there, place in an oven preheated to 180 °C for about 40 minutes, then cool the cake completely.

In a saucepan, puree bananas with sugar and orange juice in a blender. Stirring constantly, bring the mixture to a boil. Reduce heat and simmer for another 2-3 minutes. Remove from heat and leave for 5 minutes to allow the mixture to cool slightly. Then dissolve the broken chocolate in it. Cover the cream with film and cool completely.

Cut off the raised top of the crust and crumble. Cut it into two parts. Frost one cake layer, place another on top, then frost the top and sides.

You can sprinkle the entire cake with crumbs or just the sides, and decorate the top with confectionery sprinkles. Place the finished product in the refrigerator for 2-3 hours.

Ingredients

For the cakes:

• 250 ml of any high-quality juice (options with pulp are best);
• a pinch of salt;
• 120–150 g sugar;
• 100 ml vegetable oil + for greasing;
• 300 g flour + for sprinkling;
• 2½ teaspoons baking powder.

For cream:

• 500 ml of any high-quality juice (preferably with pulp);
• a pinch of salt;
• 100 g sugar;
• 3 tablespoons of semolina;
• 30 g corn starch;
• 2–3 tablespoons of water;
• 2 tablespoons of vegetable oil.

Preparation

Whisk the juice with salt and sugar until completely dissolved. The amount of sugar depends on the sweetness of the juice. Pour in the oil and beat again. Add flour sifted with baking powder and stir until smooth.

Line the bottom of a 20 cm diameter mold with baking paper, grease the edges with butter and lightly sprinkle with flour. Place the dough and bake at 180°C for about 25 minutes. Check doneness with a toothpick: it should come out dry. Remove it from the mold and cool completely.

Pour the juice into the pan, add salt and sugar and whisk. Place on moderate heat. As soon as the juice begins to boil, add semolina little by little, stirring constantly. After boiling, reduce heat and cook for another 5 minutes.

Combine starch and water, pour into the hot mixture in a thin stream, using a whisk. Add oil, stir and bring to a boil. Cool the cream and beat with a mixer.

Cut off the top of the cake and crumble it. Divide the cake in half lengthwise and brush each part with cream while assembling the cake. Sprinkle crumbs on top and refrigerate for 1-2 hours.

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Ingredients

• 125 g almonds;
• 225 g cashews + for decoration;
• 125 g pitted dates;
• a pinch of salt;
• 80 g strawberries + for decoration;
• 3 tablespoons sugar;
• 2 tablespoons lemon juice;
• a pinch of vanillin;
• 100 ml coconut milk;
• 2 tablespoons coconut flakes - for decoration.

Preparation

Soak almonds and cashews in water overnight. Grind into dates, almonds and salt. Press the mixture into a 16cm springform ring, place it on a plate, and put it in the freezer while you prepare the rest of the ingredients.

Puree strawberries, 1 spoon of sugar and 1 spoon of lemon juice in a blender. Then puree the cashews, vanilla, remaining sugar and lemon juice in a blender. Pour in coconut milk and whisk until smooth. Add sugar if necessary.

Spread half of the nut mixture onto the date layer. Whisk the remaining half with strawberry puree and spread on top. Place the cheesecake in the freezer for 1-2 hours. Garnish it with coconut, strawberries and nuts.

For the cakes:

• 3 tablespoons flax seeds;
• 6 tablespoons of water;
• 260–320 g flour;
• 100 g sugar;
• 3 tablespoons cocoa powder;
• 300 ml freshly brewed coffee;
• 4 tablespoons vegetable oil + for greasing;
• 1 teaspoon of soda;
• ½ tablespoon apple cider vinegar.

For cream:

• 200 g prunes;
• 400 ml water;
• 4 tablespoons of semolina.

Preparation

Grind flax seeds to flour, add cold water, stir and leave for 15 minutes. Combine sifted flour, sugar and cocoa. In another container, mix coffee, oil and flaxseed mass. Add the coffee mixture to the flour mixture until smooth.

Quench the soda with vinegar, add the remaining ingredients and mix everything again. Grease a mold with a diameter of 20–22 cm and place the dough there. Bake for 40–50 minutes at 180°C. Remove the cake from the pan and cool completely.

Soak in hot water and leave until cool. Dissolve semolina in water and cook, stirring constantly, until thickened. Drain the water from the prunes, add to the semolina mixture and puree with a blender.

Cut the cake into several parts and brush each of them with cream while assembling the cake. Place it in the refrigerator for a couple of hours.

8. Lenten mousse cake without baking

Ingredients

• 50 g walnuts;
• 100 g dried apricots + for decoration;
• 50 g pitted dates;
• 50 g prunes + for decoration;
• 100 g oat flour;
• 2 teaspoons agar-agar;
• 100 ml water;
• 2 ripe bananas;
• 200 g applesauce;
• 3 tablespoons cocoa powder + for decoration.

Preparation

Finely chop the nuts. Grind dried apricots, dates and prunes in a blender. Mix nuts, dried fruits and oatmeal.

Cover the dish with parchment, place a cooking ring with a diameter of 18 cm and press the resulting mixture along the bottom. Place in the refrigerator while you prepare the other ingredients.

Place agar-agar in a saucepan and cover with water. Stirring, bring to a boil and cook for 30 seconds. Mash with a fork

An article about what you can make chocolate glaze from and how to prepare it.

Chocolate glaze To apply to cakes, muffins, Easter cakes and pastries, it is not necessary to cook it from chocolate. It can be prepared from cocoa powder with the addition of milk or sour cream, condensed milk, sugar and butter. This glaze turns out even better in taste and color than chocolate.

That's what Experienced confectioners advise when working with glaze:

• You can add vanillin, rum, cognac, coconut flakes to the chocolate glaze; they complement each other perfectly.
• The no-cook glaze hardens quickly, so it should be applied immediately after cooking.
• You can’t cover a cake with hot icing that already has buttercream spread, but if this is necessary, then you should first cover the cream with liquid jam or sprinkle with cocoa, and then with icing.
• You cannot cover the cake with freshly boiled glaze; it needs to be cooled a little.
• First, apply a thin layer of glaze to the confectionery product, and then a thicker one.

How to make cocoa cake frosting?

Cake decorated with full chocolate cocoa frosting

Chocolate glaze itself is a decoration for various desserts. In addition, glaze can even out uneven cakes, so that they can then be decorated with flowers and other products made from butter, protein or sour cream.

Chocolate cocoa icing for cake

Recipe:

1. Mix in a saucepan half a glass of sugar, 2 tbsp. spoons of dry cocoa, 3 tbsp. spoons of milk and cook the mixture until it thickens.
2. Cool a little, add a pinch of vanillin, 30 g melted butter and beat until fluffy.
3. Place the glaze in the middle of the baked top crust and spread it over its entire surface, including the edges so that the glaze flows down the sides.
4. Place the cake in a cool place overnight and serve it with tea in the morning.

The cake is first covered with sour cream and then patterned with cocoa chocolate cream.

This glaze can be used to make patterns on the cream if the top cake is covered with some kind of cream.

Note. If the glaze has become cold and thickened and does not spread well on the cake, you need to heat it up by adding a little water, and if it is liquid, boil it with a spoonful of sugar.

Cocoa and condensed milk glaze, recipe

A piece of cake covered with chocolate glaze made from cocoa and condensed milk

Cocoa and condensed milk glaze

Recipe:

1. Mix in a saucepan half a can of condensed milk, 2 tbsp. spoons of cocoa and cook until smooth.
2. Remove from heat and add 0.5 tbsp. spoons of butter..
3. Immediately pour over the cake and leave to cool.

Cake covered with chocolate glaze made from cocoa, butter and condensed milk, which is used in confectionery shops

Chocolate glaze made from cocoa, used by professionals

This glaze recipe is used by professionals in confectionery shops. It's quite simple.

Recipe:

1. Melt in a saucepan 1 tbsp. a spoonful of butter, add cocoa and condensed milk, 1 tbsp. spoon.
2. Mix well and you can decorate any pastry.

Milk powder and cocoa glaze recipe

Piece of cake decorated with chocolate icing made from cocoa and milk powder

Cocoa and milk powder glaze

Recipe:

1. Fill in 1 tbsp. spoon of gelatin 0.5 cups of water and let it swell.
2. Mix 1 tbsp. spoon of cocoa and milk powder, 4 teaspoons of sugar, pour 0.5 cups of water and heat until all ingredients are dissolved.
3. We also dissolve the swollen gelatin over the fire, but do not allow it to boil.
4. Mix hot gelatin, boiling powdered milk mixture, butter (30 g), and mix again.
5. The glaze is ready, decorate the cake with it and leave to cool.

After a couple of hours, the glaze will harden and the cake can be served with tea.

Frosting recipe with milk and cocoa

Sliced ​​cake covered with chocolate icing made from cocoa and milk

Glaze made from cocoa, milk and flour

The thickness of this glaze depends on the milk and flour used in the recipe; the more flour, the thicker the glaze, and the more milk, the thinner it is.

Recipe:

1. Place in a stainless steel saucepan 1 tbsp. spoon of flour and cocoa, half a glass of sugar, 75 ml of milk, mix everything and cook, stirring, at a low boil, until the desired thickness.
2. Turn off the fire and add 50 g butter, stir until the oil is completely dissolved.

Glaze is used for coating cakes and cakes.

Note. The presence of butter in the glaze gives it shine.

Lenten chocolate cocoa glaze, recipe

Ice cream topped with lean chocolate cocoa glaze

Lenten chocolate cocoa glaze

Recipe:

1. Mix in an enamel bowl 2 tbsp. spoons of cocoa, 3 tbsp. spoons of sugar, 4 tbsp. spoons of water and cook over low heat, stirring all the time, until it thickens.
2. Remove from heat and add 1/3 part tea. spoons of cinnamon and 1 teaspoon. spoon of cognac, mix everything together.

We cover pies, cakes, cupcakes with hot glaze, and cold glaze is suitable for drizzling ice cream.

Profiteroles filled with ice cream, decorated with lean chocolate cocoa glaze

Cold-processed lean chocolate glaze

The recipe for this lean cocoa glaze is original and does not require cooking. It can be prepared in a hotel, in nature.

This glaze does not harden for a long time; it can be used to cover both hot and cold sweets.

Recipe:

1. Mix in a deep bowl 3 tbsp. spoons of powdered sugar without lumps, 1 tbsp. spoon of potato starch, 3 tbsp. spoons of cocoa.
2. Add 3 tbsp. spoons of very cold water, knead again, and the glaze can be used.

Donuts decorated with white glaze and lean chocolate cocoa glaze

Cocoa Butter Frosting Recipe

Cupcake decorated with chocolate icing made from cocoa and butter

Chocolate glaze made from cocoa and butter

Recipe:

1. Combine in a saucepan 3 tbsp. spoons of sugar, 2 tbsp. spoons of milk, 3 tbsp. spoons of cocoa, 60 g butter, mix everything and set to cook until the butter melts.
2. We dilute it further 3 tbsp. spoons of milk and cook further, stirring.
3. If the glaze is thick, add another 2-3 tbsp. spoons of milk.

When the glaze is ready, it should flow slowly from the spoon in thick streams.

How to make thick cocoa frosting?

Custard cakes covered with thick chocolate cocoa glaze

Thick

This is a very common glaze. It tastes like dark chocolate, but with sourness.

Recipe:

1. Mix in a saucepan 100 g sour cream, 3 tbsp. spoons of sugar and cocoa, cook over low heat, stirring all the time.
2. When the glaze boils, add 2 tbsp. spoons of butter and boil until the butter melts.
3. Turn off the heat and immediately cover the cake and pastries with it, otherwise it will cool down and thicken greatly.

Chocolate glaze made from cocoa and sour cream

Strawberries in chocolate glaze made from cocoa and sour cream

Chocolate glaze made from cocoa and sour cream

Recipe:

1. In a stainless steel saucepan, combine 2 tbsp. spoons of cocoa, 3 tbsp. spoons of sugar, add 2 tbsp. spoons of sour cream, stir, and set to cook until the glaze thickens (10-12 minutes), stirring all the time.
2. When the glaze thickens, add 30 g butter and heat further until the oil dissolves.
3. Remove from heat and immediately decorate fresh baked goods with glaze, or prepare a dessert of strawberries in glaze.

How to make cocoa frosting in the microwave?

Easter cake covered with chocolate glaze made from cocoa in the microwave and sprinkled with nuts

Chocolate icing from cocoa in the microwave

Recipe:

1. Heat on fire 3 tbsp. spoons of milk and half a glass of sugar.
2. Combine in a microwave-safe bowl 2 tbsp. spoons of butter, 3 tbsp. spoons of cocoa, warm sweet milk, 1/3 dark chocolate bar, put everything in the microwave. The glaze will be ready in 4 minutes.

We cover the tops of cakes, Easter cakes, cakes and cupcakes with icing.

The beautiful buttery sheen of cocoa glaze will add a delicious look to your cakes, cupcakes, pastries and donuts. It can also be used to decorate ice cream, sweet semolina porridge and other desserts.

Video: Chocolate glaze. The secret of cooking. Video recipe

In recent years, it has become fashionable among young people to fast. But the majority of those who want to join God do not know how to act during this period, what they can eat during Lent, and what they should refuse. The Church has always condemned everything that could give pleasure. Moreover, during Lent the attitude towards this issue became even stricter. Regarding chocolate, there has been a debate for quite a long time: whether it is a pleasure or not, whether it is possible to eat chocolate during fasting or not.

Discussions continued for a long time, but no definite answer was forthcoming. Chocolate is both a high-calorie and life-giving drink that quenches thirst and pacifies hunger. At the same time, chocolate was held in high esteem by wealthy people, which means that you can get a certain amount of pleasure from it. Which is absolutely unacceptable during Lent. The aristocracy could afford to drink chocolate even during worship services, if they were delayed. The Temple of God did not want to lose rich contributions, so it treated “troublemakers” favorably.

Despite the fact that Catholic priests, showing cunning, obtained permission from the Pope to drink this drink during Lent, the church’s attitude towards chocolate remained negative. Since time immemorial, humanity has known that chocolate, a product made from cocoa beans, is a natural aphrodisiac, which is why it was banned. And yet, after disputes that dragged on for centuries, the Christian religion came to a common denominator that even You can eat dark chocolate during fasting.

The composition of chocolate determines what type it is and whether it can be eaten during Lent. There are:

Chocolate without additives. The components of this chocolate are grated pulp and butter from cocoa fruits, sucrose. This is a natural product. By varying the percentage of sucrose and grated beans, you can change the nutritional quality of chocolate from sickly sweet to bitter. Chocolate products with a high content of cocoa liquor are characterized by a strong aroma and bitter taste.

Recipes for Lent

Chocolate with additives. This confectionery product is made from powdered sugar, grated cocoa beans and their butter, supplemented with various flavorings or flavorings. The food admixture is introduced in whole or crushed form. This could be nuts, waffles, milk, coffee beans, dried fruits, etc.

You can only eat dark chocolate during Lent.. It contains a high percentage of cocoa liquor - from 58 to 99%, but does not contain animal fats or milk. Soy milk is used to prepare this confectionery product. Dark chocolate may contain nuts, almonds, and dried fruits. You cannot eat it in large quantities. To avoid harmful effects on the body, daily consumption of dark chocolate should not exceed 25 g.

You can also eat carob chocolate during Lent. This is a sweetish powder from the subcutaneous part of carob pods. It is more used as a substitute for sucrose and cocoa beans in the manufacture of desserts for people with diabetes.

The essence of fasting, what you can and cannot eat during fasting

The concept of fasting implies not only a voluntary refusal of entertainment, communication with the world, and abstinence from savory food. This is gratitude to God for the sacrifice that the Son of God made for everyone. For Christians, this is the best time and way to prepare for a meeting with the Almighty. Its main goal is to expel the evil spirit from the soul.

During fasting, you cannot eat any food obtained by humans from animals. Such food includes:

Meat, milk, dairy products, eggs;
fish, shellfish, crustaceans, seafood, caviar.

First of all, you need to realize that to save the soul you must adhere to both physical and spiritual fasting. According to the Julian calendar, Christians have about 200 fasting days a year, during which they can eat only a limited number of foods, including dark chocolate. Only healthy people can give up meat, fish, and dairy products during fasting. Those who, for some reason, cannot comply with the norms of fasting, refuse delicacies and various entertainment on Wednesday and Friday.

Church ministers argue that abstinence during Lent first prepares and softens the heart, promotes sincerity of prayers and a better understanding of God's word.

According to medical research, short-term abstinence from foods of animal origin, which cannot be eaten during fasting, and other restrictions, make the fasting person less hostile and more calm. Repeating this procedure from time to time, and strict criteria for selecting what can and cannot be eaten during fasting, contribute to the normalization of body functions.

Is it possible to eat seafood during Lent?

Is it possible to eat chocolate during Lent - recipes

Lenten chocolate at home

To make chocolate we will need:
70 gr. cocoa
3 tbsp. l. Sahara
two-thirds st. cold water
2 tbsp. l. flour

• mix the ingredients and our chocolate is ready
• To improve the taste, you can add dried fruits, nuts, pieces of marmalade, finely chopped bananas or other fruits to chocolate

For chocolate pie to us you will need:
3.5 tbsp. flour
1.5 tbsp. Sahara
270 ml cherry juice
1 tbsp. sunflower oil
7 tbsp. l. cocoa
3 hours l. coffee
1.5 hours l. soda
salt to taste
1.5 bananas

• Brew one glass of coffee, pour it into a bowl
• add a glass of cherry compote without berries to it
• pour a glass of sunflower oil there
• pour a glass of sugar and salt
• pour cocoa in there too
• mix everything with a whisk or blender
• Next, add flour, stir again, the consistency of the chocolate mass should be like thick pancake batter
• Finally add baking soda and stir again
• grease the baking dish with vegetable oil, pour half of the dough there
  make the filling: cut the banana into slices and distribute over the surface of the future chocolate pie
• pour the second layer of chocolate liquid on top
• put in the oven and bake at 150 degrees for about 50 minutes
• our Lenten chocolate pie is ready

To prepare chocolate truffles we will need:

1 bar of dark chocolate
2 tbsp. l. coconut oil
4 tbsp. l. cocoa
2 tbsp. l. honey
2 tsp. vanillin
salt (pinch)
2 tbsp. l. Sahara
1 cup cauliflower beans

• cook beans, to save time you can use canned
• combine all the ingredients (except chocolate) and mix with a blender, it’s okay if the mass is not completely homogeneous
• we make balls or pyramids from the mass for lean chocolate truffles
• put them in the refrigerator to cool for 2 hours
• Meanwhile, finely chop a bar of lean dark chocolate and place in a water bath
• Dip the chilled truffles into liquid chocolate (to do this, you can stick it into the truffle
  toothpick)
• put it in the refrigerator to harden again
• Lenten chocolate truffles are ready, they should always be kept in a cool place
• Instead of chocolate, truffles can be rolled in cocoa, coconut, sesame seeds, etc.

Recipes for Lent

To prepare lean chocolate bagels we will need:
2 bars of lean dark chocolate
375 g flour
125 ml sunflower oil
1.5 g vanillin
125 ml mineral soda
2.5 tbsp. l. cocoa
2.5 tbsp. l. powdered sugar

• combine all the ingredients (except chocolate and powdered sugar) and make a thick dough
• Divide the chocolate dough into three parts
• Roll out each part into a thin layer in the form of a circle and divide it into 10 triangle sectors
• On each triangle we place a small piece of lean dark chocolate and roll it into the dough from the wide edge to the narrow, as shown in the photo

• put the chocolate bagels in the oven for 25 minutes
• After baking, sprinkle them with powdered sugar
• our lean chocolate bagels are ready

To prepare lean chocolate pancakes we will need:
1 tbsp. flour
3 tsp. Sahara
salt (to taste)
350 ml cold water
2 tbsp. cocoa
3 tbsp. sunflower oil

• Pour cocoa, salt and sugar into a bowl and mix with a whisk or blender, adding water to them
  add flour to the resulting chocolate liquid, mix the ingredients
• add sunflower oil to the liquid chocolate dough, mix again
• Next, bake chocolate pancakes in a frying pan with a non-stick coating; before each pouring of dough, grease it with sunflower oil.

Lenten chocolate mannik, video

To prepare lean chocolate muffins we will need:
200 ml fruit juice
300 g flour
2 tbsp. l. cocoa
160 g sugar
4 tbsp. l. sunflower oil
40 g honey
2 tsp. baking powder

• combine all the ingredients and mix them with a whisk or blender
• grease muffin tins with sunflower oil and pour lean chocolate dough into them
  send them to the oven for 35-40 minutes. at a temperature of 180 degrees
• Sprinkle lean chocolate cupcakes with powdered sugar

Lenten chocolate cake, video