All night long feast should be finished with a great dessert, a real decoration of a table. Jelly of champagne For 10 portions, 1 portion - 150 kilocalories

All night long feast should be finished with a great dessert, a real decoration of a table.

Jelly of champagne

For 10 portions, 1 portion - 150 kilocalories

8 leaves (25 g) of gelatin, 2/3 glass of sugar, peel of 2 lemons (cut in stripes), 750 ml of champagne or other sparkling wine, 8 table spoons of fruit liqueur.

1. Soak gelatin in 600 ml of cold water (for 5 minutes).
2. Pour 400 ml of cold water in another bowl, add lemon peel and sugar. Heat, so that sugar would dissolve. Cool down slightly, remove peel.
3. Take gelatin out of water and add to sugar liquor with peel. Heat, mixing, until gelatin dissolves.
4. Pour champagne and liquor in the same bowl. Pour in 10 tall glasses and put in fridge, until jelly hardens.

Chocolate fir-tree

350 g of dark chocolate, sugar powder.

1. Melt chocolate in microwave oven or on water bath. Leave it to harden, mixing.
2. Cover table with parchment.
3. Put chocolate in a pastry bag and squeeze out 10 crosses on parchment. The biggest one - about 25 cm, every other is smaller, the last one - is about 1,5 cm. (Leave some chocolate to mould a fir-tree). Cut ends of crosses with a knife slightly, so that they would be sharp.
4. Now let’s mould a fir-tree of details. Drop some melted chocolate in the center of a big plate, put the biggest cross, taking it off from parchment, continue sticking fir-tree in a pyramid, every time dropping chocolate in the center and sticking following cross with displacement. Allow fir-tree hardening.
5. Pour with sugar powder before serving.

Chocolate pie ??¦ without flour

For 16 portions, 1 portion - 300 kilocalories.

For pie: 200 g of chocolate bars, 125 g of butter, 8 eggs (separate whites from yolks), 200 g of sugar.

For decoration:

200 g of chocolate bars, 75 ml of fatty cream, 25 g of butter.

1. Melt chocolate (200 g) on a water bath, cool down slightly.
2. Grind yolks with sugar, pour melted chocolate.
3. Beat whites to receive think foam. Pour 1/3 of it in a chocolate paste. Add other whites, mix. Bake paste in an oiled round, sectional mould during 1 hour 15 minutes. Cover pie with a wet parchment and leave in an oven, until center subsides.
4. Chocolate curls. Melt 100 g of chocolate on a water bath. Pour in a rectangular plastic dish and cool down.
5. Melt rest 100 g of chocolate, cream and butter in a bowl, mix. Put pie on a plate and pour with chocolate paste.
6. Take hardened chocolate out of dish and remove chips with a very sharp knife. Pour pie with curls.

Coffee cake

For 12 portions, 1 portion - 330 kilocalories.

For cake:

200 g of butter, 3 eggs, a glass of flour, 1 glass of sugar powder, 3 tea spoons of baking powder, 1 table spoon of coffee liquor, 2 table spoons of coffee espresso (dissolve in 1 table spoon of boiling water).

For icing:

1 glass of sugar powder, 2 table spoons of coffee espresso (dissolve in 2 table spoons of boiling water), chocolate dragee for decoration.

1. Mix butter with powder, whip, beat eggs one after another.
2. Mix flour with baking powder, add liquor, mix with paste of butter and eggs, put ?? of paste in another bowl, add coffee. Put by turns light paste and one with coffee in a deep mould for cake (cover with oil-paper), bake till readiness, turn over and cool down.
3. Mix powder with coffee for icing, pour cake. Decorate with dragee.

Cranberry jelly

1 lemon, 3 glasses of cranberry drink, 1,5 glass of sugar, spices to your liking - cloves, cinnamon, 15 g of gelatin, 1 glass of red fortified wine, pinch of salt, berries of cranberry for decoration.

1. Cut 4 wide stripes of peel off a lemon. Squeeze 3 table spoons of juice.
2. Heat cranberry drink in a bowl with sugar, spices, lemon peel. Boil for 10 minutes.
3. Soak gelatin in wine in a small bowl.
4. Take lemon peel and spices out of cranberry drink. Pour wine with gelatin and boil for 2 minutes, until gelatin dissolves completely. Add lemon juice and salt.