70% dark chocolate

The chef of the Brodo restaurant shared with us the recipe for the O2 festival menu.

Many cities in the world can boast of their own dishes, some of them are rich in their desserts. Who has not heard of the New York cheesecake or the Viennese Sacher cake? Several years ago, our capital Moscow also acquired its own cake, its recipe is now available to housewives, small confectioneries and even huge confectionery associations. Ekaterinburg is increasingly heard on the world stage, we host Innoprom, hosted the World Cup, with enviable consistency we host international boxing competitions, and very soon we will celebrate our 300th anniversary and welcome guests from all over the planet - participants of the 2023 Universiade. We, Ekaterinburg, simply need our own cake! Which one? This is a complex and multifaceted question, desserts are alien to Russian gastronomy , so we use international experience and enrich it with original Russian flavors — rye malt, buckwheat porridge and the bright, warm and familiar taste of baked milk. Outwardly, it is severe and laconic, like the Ural Mountains, but hides riches — bright flavors and malachite-emerald "gems". Between two layers of rye sponge cake with malt there is soft apple marmalade, a crispy layer of buckwheat with cardamom, whipped ganache from concentrated milk and salted caramel. The outside of the cake is covered with a ganache of dark chocolate, sprinkled with cocoa powder on top and decorated with green-blue gilded sugar crystals. Yes, it sounds difficult, but are they afraid of work in the Urals? No! So let's get started!

Cross buns are traditionally served on Good Friday in the UK, Ireland and Australia. The distinctive feature of these buns is the spicy aromatic dough, which is complemented by pieces of dark chocolate and raisins. The dough is very easy to work with by hand (so you can do without a mixer), and wrapping a piece of chocolate in it is a special pleasure that you can entrust to children. Important: if the cross disappears during baking, do not worry, it will begin to appear right before the end of cooking . It is better to eat such buns on the very first day, but you can make a preparation: freeze freshly baked cooled buns, and when you decide to serve them, heat them up one by one in the defrost mode in the microwave (one minute will be enough). When defrosting, it is better to put a paper towel under the bun so that it absorbs excess moisture.

At the beginning of the 19th century, babka was served for Passover in Eastern European countries, but over time the recipe migrated to the menu for Easter celebrations. Since the mid-20th century, babka has been prepared with chocolate filling, and cinnamon and nuts are often added to it . The dough turns out very tender and, if stored properly (in the refrigerator in film), babka remains soft for up to three days. Usually, babka is not decorated in any way - it is beautiful as is, but for Easter it can be covered with icing like a kulich. Of all the recipes in the selection, this one is the editorial favorite.

Super chocolate cookies are the embodiment of true delight for chocolate lovers. This recipe originates from European cuisine, where rich, intense flavors and textures are appreciated. The combination of 70% dark chocolate, walnuts, and dried cranberries gives the cookies a complex and multifaceted taste – sweetness blends with a hint of tartness and nutty notes. Crispy edges and a soft center make it the perfect treat for cozy evenings with a cup of coffee or cocoa. The aroma of vanilla and butter adds sophistication to the baked goods, while the melting method makes the texture particularly rich. These cookies can be served as a dessert or an addition to a festive table – they consistently bring pleasure with every bite.

Chocolate cake is a pleasure of everyday life. Its simplicity and accessibility make it a good friend who can help out at any moment: unexpected guests or sudden melancholy - it comes to the rescue quickly and without unnecessary questions . The main thing is to take a high-quality bitter bar, otherwise you will not be able to get the desired chocolate taste. A simple recipe for chocolate cake is before you.

The recipe was shared with us by CaféMilano chef Massimiliano Montiroli.

Brownies with orange zest are a magical combination of rich chocolate flavor and the freshness of citrus notes. This dessert originates from the USA, where brownies have long become a symbol of cozy gatherings and gastronomic pleasure. Its dense, slightly moist texture is perfectly complemented by fragrant orange zest, adding a touch of freshness and zestiness. Such baked goods pair wonderfully with a cup of coffee or a scoop of vanilla ice cream, creating the perfect balance of sweetness and richness. Brownies are easy to prepare: melted chocolate is combined with an airy sugar-egg mixture, then cocoa and flour are added before baking the batter to delightful tenderness. This dessert is suitable for both festive treats and quiet home evenings, delighting with its rich flavor and exquisite simplicity.

Chocolate sauces go well with almost all desserts: pastries, pancakes, cakes. A universal thing, but an acquired taste: some people like bitter sauce on dark chocolate, some like sweet sauce on milk chocolate.

Chocolate pancakes with chocolate filling are a true celebration for cocoa and delicate dessert lovers. This recipe has roots in Russian cuisine, where pancakes traditionally symbolize abundance and the warmth of home. The rich chocolate flavor of the batter, complemented by a silky cream filling of dark chocolate and cream, turns this dish into a true gastronomic masterpiece. Tender, slightly crispy-edged pancakes soaked in rich chocolate pair perfectly with a cup of aromatic coffee or fresh berries. They are suitable for a cozy family breakfast as well as an exquisite dessert on the festive table. The simplicity of preparation and magnificent taste make this recipe a favorite among sweet tooths.

The recipe is taken from the book "Jamie Cooks in Italy" by Jamie Oliver. "As often happens, the appearance of gianduja is due to a shortage of products, namely chocolate. In order to have enough chocolate for more sweets, pastry chef Michel Prochet began to mix it with ground hazelnuts - genius! There is nothing easier than making gianduja yourself, and if you give someone a jar of chocolate-hazelnut paste, your gift will be remembered for a very long time.

The recipe is taken from the book "Sweet Recipes from the Iconic London Patisserie". With dark chocolate ganache, this pie is simply heavenly bliss. For this recipe, we recommend using macadamia nuts , then the combination of flavors will be truly perfect!

Recipe by Chicha restaurant chef Olga Suzdalkina.

The opera with a salted caramel core is an exquisite dessert reflecting the harmony of contrasting flavors. Inspired by the classic French cake 'Opera', it gains a unique interpretation thanks to the salted caramel that adds rich depth. Crispy cookies with notes of praline and chocolate create a textural base, while airy coffee sponge fills the dessert with rich aromas. Delicate coffee and chocolate cream provide creamy softness, and the chocolate sphere hides a core of vanilla caramel, creating an amazing balance of sweet and salty. Serving with warm salted caramel sauce completes the gastronomic spectacle, awakening the entire palette of taste sensations. This dessert is a perfect blend of elegance and passion, capable of surprising even the most discerning gourmets.

Chocolate cookies with nuts and powdered sugar are a true delight for lovers of refined desserts. Its rich dark chocolate flavor combines with crunchy nuts—walnuts, cashews, and hazelnuts—creating a rich texture. The powdered sugar adds a delicate sweetness and an exquisite appearance to the baked goods. This recipe, born in an author's kitchen, transports us to a world of culinary elegance. The cookies have a rich aroma, crumble pleasantly in the mouth, and leave a long chocolate aftertaste. Perfect for cozy evenings with a cup of coffee or as an exquisite dessert for holidays.