Kharcho is a famous dish of Georgian cuisine. Today I present a version of preparing kharcho according to Ilya Lazerson’s recipe. He first tried this kind of kharcho in a cafe in the city of Sochi, where the cook was Georgian. According to Lazerson, it was then that he realized that this was his dish.

In principle, this is a traditional kharcho recipe, but with minor additions. The process of preparing tkemali sauce, which is an integral component of kharcho, will also be shown.

The specified amount of plum produces much more sauce than is needed to prepare the dish. But this sauce keeps well in the refrigerator for quite a long time, and you can use it later. The author also points out that he does not prepare tkemali specifically for this soup, but he always has homemade tkemali in the refrigerator. Accordingly, if you have ready-made tkemali, you can use it.

Having prepared kharcho according to this recipe, you will also prepare homemade tkemali. Instead of plum, you can use cherry plum or a hybrid of plum and cherry plum. Kharcho turns out very tasty, despite its unsightly color.

Bismillah

Yesterday I made a dessert using this recipe:

"Dessert "Chocolate Bomb"
The dessert is prepared in a bowl shaped like a hemisphere and 20 cm in diameter; you will need 900 ml. cream, 350 gr. dark dark chocolate, 150 gr. white chocolate and a package of chocolate biscuit or ready-made cake. 250 gr. dark chocolate and 250 ml. Melt the cream in the microwave, cool in the refrigerator for 4-6 hours. , in another bowl, melt 150 grams of white chocolate and 250 ml of cream in the same way and cool for 4-6 hours in the refrigerator. This needs to be done in parallel; when both mixtures have cooled, add 250 ml to the dark chocolate. cream and beat. Place the resulting cream along the walls so that there is space left inside in the shape of a hemisphere and let it harden well, and then put the white chocolate mixture into the resulting recess and cover everything with a layer of biscuit pieces; when it hardens, turn the contents onto a plate and cover with a layer of icing from 100 gr. dark chocolate and 150 ml. cream. "

I made it yesterday and tried it today. It turned out to be so delicious, refreshing and filling!

My husband said that it looks like ice cream... Well, yes, it is somewhat reminiscent... just as cold!

If you are interested in this dessert and want to try it, then I will show you in more detail how I made it:

It is better to make chocolate sponge cake yourself. The “Chocolate in boiling water” cake is ideal for this dessert.
I made half the dough and baked the cake in a 24 cm tin.

And I don’t recommend cutting it into pieces (as stated in the recipe). I placed a cup with a diameter of 20 cm on top

And cut it around

The result is a platform for our dessert

Melted

White chocolate and cream

Melted

And I put them in the freezer for 4-6 hours (not in the refrigerator).
Then, instead of adding the cream to the dark chocolate and whisking, I whipped the cream separately (I thought it would be better this way, but do what you want...)

And mixed it well

I decided to first line the mold, 20 cm in diameter, with film (bag) so that it would be easier to remove from the mold later. And then she poured out the chocolate mixture.

And again I placed it in the freezer for several hours.
After the mass had hardened a little, I made a depression in it

And she put the white mass into it

And I left it in the freezer until the next morning. And she went to bed.

In the morning I turned the frozen mixture onto the chocolate cake

Removed the film

And filled it with glaze

This is such a “bomb”!

Since the glaze hardened quickly, this “bomb” could already be tasted. They cut it, and there it was... beautiful and appetizing...

So I got a piece

I take it with a spoon, and the white mass stretches...

I tried it, mmmmmmmm... amazing! Try it too!

Bon appetit!

"Dessert "Chocolate Bomb"
The dessert is prepared in a bowl shaped like a hemisphere and 20 cm in diameter; you will need 900 ml. cream, 350 gr. dark dark chocolate, 150 gr. white chocolate and a package of chocolate biscuit or ready-made cake. 250 gr. dark chocolate and 250 ml. Melt the cream in the microwave, cool in the refrigerator for 4-6 hours. , in another bowl, melt 150 grams of white chocolate and 250 ml of cream in the same way and cool for 4-6 hours in the refrigerator. This needs to be done in parallel; when both mixtures have cooled, add 250 ml to the dark chocolate. cream and beat. Place the resulting cream along the walls so that there is space inside in the shape of a hemisphere and let it harden well, and then put the white chocolate mixture into the resulting recess and cover everything with a layer of biscuit pieces; when it hardens, turn the contents onto a plate and cover with a layer of glaze from 100 gr. dark chocolate and 150 ml. cream. "

I made it yesterday and tried it today. It turned out to be so delicious, refreshing and filling!

My husband said that it looks like ice cream... Well, yes, it is somewhat reminiscent... just as cold!

How I did it:

It is better to make chocolate sponge cake yourself. The “Chocolate in boiling water” cake is ideal for this dessert.
I made half the dough and baked the cake in a 24 cm tin.

And I don’t recommend cutting it into pieces (as stated in the recipe). I placed a cup with a diameter of 20 cm on top

And cut it around

The result is a platform for our dessert

Melted

White chocolate and cream

Melted

And I put them in the freezer for 4-6 hours (not in the refrigerator).
Then, instead of adding the cream to the dark chocolate and whisking, I whipped the cream separately (I thought it would be better this way, but do what you want...)

And mixed it well

I decided to first line the mold, 20 cm in diameter, with film (bag) so that it would be easier to remove from the mold later. And then she poured out the chocolate mixture.

And again I placed it in the freezer for several hours.
After the mass had hardened a little, I made a depression in it

And she put the white mass into it

And I left it in the freezer until the next morning. And she went to bed.

In the morning I turned the frozen mixture onto the chocolate cake

Removed the film

And filled it with glaze

This is such a “bomb”!

Since the glaze hardened quickly, this “bomb” could already be tasted. They cut it, and there it was... beautiful and appetizing...

So I got a piece

I take it with a spoon, and the white mass stretches...

I tried it, mmmmmmmm... amazing! Try it too!

Bon appetit!