Raspberry Tart

13.5 oz. cream
3 drops vanilla mixed with 3 tbs.          sugar
1 lb. raspberries
2 tbs powdered sugar

For the dough
1/2 cups flour
1/4 cup sugar
pinch of salt
7 tbs. butter
1 yolk
3 tbs. water
zest of 1 lemon

Preparation:
1. Preheat the oven to 350 degrees. Mix the flour, sugar, salt and butter (cut into 1 tbs. pieces) in a bowl for the dough until smooth.
2. Add the yolk, water and zest. Form a ball of dough with a rolling pin and roll it out to line a buttered cake pan.
3. Bake for 25 minutes, then let cool. With the electric beater, whip the cream with the vanilla sugar.

4. Fill the tart with the whipped cream and arrange the raspberries in a circle. With the help of a strainer sprinkle the cake with powdered sugar. Serve cold.

Death by Chocolate

For the cake
3.5 oz. dark chocolate
2/3 cup butter
3 eggs
1 cup sugar
1 tbs vanila
3/4 cup flour
1 cup pecans

For the icing
3.5 oz. dark chocolate
1 tbs. butter
2 tbs. cream

For garnish
8 pecans
1 tbs. powdered sugar

Preparation:

1. Preheat oven to 300 degrees. Meanwhile, chop the chocolate in the food processor. Melt the butter and chocolate in a double boiler.
2. Mix to obtain a compound very smooth. Remove from heat, let cool and add the eggs, sugar and vanilla, then the flour and chopped pecans.
3. Pour the mixture into a cake pan of 1 foot in diameter, previously buttered. Bake for 30 minutes. Let the cake then rest for 5 minutes in the oven then pull out.
4. Prepare the glaze by melting the butter and chocolate in a double boiler, then remove from heat and add the cream. Cover the cooled cake with icing, decorate with nuts and powdered sugar.

Chocolate Chip Biscotti

3 tbs. vegetable oil
1/4 cup shelled almonds
2 cups sifted flour
1 tbs. paking powder
1 pinch salt
2 eggs
1/3 cup sugar
1 tsp. almond extract
2/3 cup chocolate chips

Preparation:

1. Preheat oven to 350 degrees. Line a baking sheet with aluminum and oil the aluminum. Chop the almonds with the knife, pour into a bowl and stir in the flour, baking powder and salt.
2. Mix the eggs and sugar with an electric beater. Pour the vanilla and almond extract, stir in the flour mix a little at a time and then the chocolate chips. Stir.
3.  Knead the dough to form 2 strips 13 cm long that you will place on the plate. Bake for 20 minutes. Let cool then cut the strips into slices 1 cm thick.  
4. Arrange the biscotti on the plate, bake for 10 minutes, turn them and bake for 10 minutes. Prior to eating let cool on a rack.

White and Dark Chocloate Souffle

2.5 oz. dark chocolate 
1 cup milk
3-1/2 tbs. butter
1/2 cup flour
1/2 cup sugar
3 eggs
2 oz. white chocolate

Preparation:

1. Preheat oven to 300 degrees. In a saucepan, over low heat, melt the chocolate with the milk, stirring with a spoon to get a smooth mixture.
2. In another saucepan, melt the butter over low heat, pour in the flour and cook for 5 minutes, stirring. Add the sugar and then the melted chocolate, then mix well.
3. Break the eggs, separating the whites from the yolks. Stir in the egg yolks one at a time to the chocolate mixture. Beat the egg whites until stiff, then fold them into the mixture. 
4. Pour the mixture into 4 greased ramekins and bake for 35 minutes. With the help of a potato peeler, cut the white chocolate into shavings and distribute them on the souffle just out of the oven. Serve immediately. 

Chocolate Mousse Tart

2 cups chocolate chip cookies
1/4 cup butter
2-1/2 cups dark chocolate with almonds 
2 tbs. sliced almonds
2/3 cup cream
2 egg whites

Preparation:

1. Crush cookies into powder with the mixer. Combine the butter, then use the paste you made to line the molds for tarts, which you need to put in the refrigerator.
2. Melt the chocolate for 4 minutes in the microwave at full power. Let cool for 10 minutes, stirring occasionally. Whisk the egg whites until stiff.
3. Whip the cream and keep some aside for garnishing. Stir in the remaining cream with the egg whites and pour it over the melted chocolate. Add the almonds. 
4. Let the mousse cool. Fill the bottoms of the tarts with chocolate mousse and top with whipped cream and almonds. Serve immediately.

Tiramisu

1/2 cup cream
2 yolks
1/2 lb. mascarpone 
1/2 lb. sponge cake
1/2 cup espresso
1/2 cup espresso liquor
1/4 cup sugar
2 tbs. powdered sugar
2 tbs. cocoa

Preparation:

1. Put the egg yolks in a bowl, add the sugar and beat with an electric whisk so that the mix is creamy and soft.
2. Add the beaten eggs and mascarpone a little at a time, mixing well with a spatula, so that there are no lumps.
3. Whip the cream with the powdered sugar, then add the mascarpone cream, stirring with a spatula. Place in the fridge. Sprinkle the slices of sponge cake with a mixture of coffee and liqueur. 
4. Prepare a layer of sponge cake. Cover with 1/3 of the cream, then cover with another sponge cake piece and continue until you run out of ingredients, finishing with the cream. Sprinkle with cocoa. 
  
In my own humble opinion, I think this is best served with some espresso.