Some children are intolerance to lactose or gluten, so think about making some recipes that might appeal to everyone:
170 g semisweet chocolate, chopped
10 eggs, yolks and whites separated
175 g of sugar
2 cups finely ground almonds (the consistency of flour)
Melt the chocolate and set aside.
Beat the yolks until they are thick. Gradually add the sugar.
Beat egg whites until they form stiff peaks. Gently fold the egg whites to the cake.
Put the dough into a shape with a hole in the middle than 25 cm in diameter.
The form need not be greased. Bake at 180 ° C for 1 hour or until the top of the cake is pressed lightly with fingers and not be sunk.
Keep the cake cooling about 40 minutes before removing it from the form.
2 egg yolks
1 cup sugar
1 cup of cornstarch
3/4 of rice flour
1 cup chopped nuts
Knead it until it reaches a consistency of rotten mass. Grease a means of opening of 27cm in diameter and 7 cm tall oil. Brush everything with rice flour.
3 egg yolks
2 cans cream without serum
1 cup sugar
1 cup cocoa powder
1 envelope gelatin powder
Soak the gelatin powder with 4 tablespoons of cold water and set aside. Beat 3 egg yolks in the blender (reserve the whites beaten in snow) with a cup of sugar until white and homogeneous consistency. In the fire, heat 2 cans of cream with a cup of cocoa powder.
Soften the gelatin in the fire with three tablespoons of water, add the dissolved gelatin and cream and stir well. Add the beaten eggs and mix in cream. Beat on medium speed for 2 minutes, finally add the egg whites neve.Coloque in the freezer for about 10 minutes.
How to mount:
After deform the dough cold, add the mousse, take about 10 minutes in the freezer, place the whipped cream and finally garnish with chopped chocolate.