Fudge Brownie - Betty Crocker

Fudge Brownie Mix , bake@ 175c

Chocolate Chiffon

I was craving for Chocolate cake, so today i got my hand on this. Though I should have gone for a rich moist chocolate one, well ... I'll be back.

* Hubby just commented that this cake nice, not very sweet. Personally i felt need to adjust the sweetness up by a bit more.

Ingredient
(A)
70g semi sweet Hershey chocolate chip
150ml milk

(B)
50 ml canola oil
6 egg yolks
1 tsp chocolate paste
35g castor sugar
110g plain flour
1/4 tsp bicarbonate soda

(C)
6 egg whites
1/2 tsp cream of tartar
35g castor sugar

* If not using semi sweet chocolate, you could change the sugar back to total 100gm

Method

1. Melt (A) over double boiler. Remove from double boiler and let it cool down.
2. Add (B) into the cooled down chocolate and mix until well combined
3. Beat egg whites until frothy, add cream of tartar and sugar and beat till stiff peak
4. Fold 1/2 of the egg whites into chocolate mixture gently with a rubber spatula until just blended.
5. Pour the balance cholocate mixture into chocolate mixture and continue to fold in gently
6. Pour the batter into a chiffon and bake it for 40min at 180c
7. When the cake is cooked, invert the cake to cool. remove the cake from the cake pan when it's completely cool

Chocolate Coco Crunch

Princess school has a CNY celebration, I made this on Friday for her to bring.

The making of this is really easy. Just bring chocolate and some butter to double boil. Next mix the coco crunch and scoop it into cuppies.

Simple Double Chocolate chip cookie

I did a mid night bake after coming back home from work. Friday princess going for school excursion and she requested for chocolate chip cookie. I need to spend some time to look for a simple and new recipe to test at the same time. Now presenting you ....
Ingredients
115g butter
180g self rasing flour (sifted)
1 1/2 tbsp cocoa powder
70g castor sugar * will cut down another 10g in next bake
40g light brown sugar
1 egg (lightly beaten)
a pinch of salt
1/4tsp vanilla essence
1/2 cup mini semi sweet chocolate chips

Method

1. Cream butter and sugar till creamy
2. Add egg and blend well
3. Pour in flour, cocoa powder, vanilla essence, salt & chocolate chip and mix well
4. Chill the dough for about 15-30 mins to set
5. Scoop the dough with a spoon and drop it on the lined tray
6. Bake at 175c for 15-20 mins

Chocolate Rolls with Nutella Chocolate Rice

Kids said they wanted chocolate rolls vs custard cream puffs. Hmmm no more escaping for me, as i always find it very challenging making swiss rolls and envy others alot when they did one. I had been asked many times by my dear friends, when will I get my hands on swiss roll making. We even talk about it this afternoon. Yeah, yeah finally I get myself moving and proud to say, I have overcome my fear ...

Presenting you my chocolate rolls with Nutella chocolate rice

DH said very nice the chocolate roll. He said if I put more Nutella and chocolate rice would be better. Too bad this round princess said she don't want too much of that. Hmmm ... note note next time.

Ingredients
3 eggs (separate 2 yolks & 2 white)
80g caster sugar
60g cake flour
4 tbsp milk
1/2 tsp chocolate paste
Filling :- Nutella & chocolate rice

Method

1. Line the roll cake 11" x 11" baking tray with a piece of 15" x 15" greaseproof paper
2. In the first bowl, place 2 yolks and 1 egg beat well. Add 40g sugar, continue beating and add chocolate paste
3. On a separate bowl, beat eggs white with mixer till foamy. Add 40g sugar gradually and continue beat till stiff peak
4. Use a spatula take 1/4 of the meringue and slowly fold into the chocolate mixture in the earlier bowl. Mix until well combine. Finally add in the remaining meringue and mix well
5. Sift flour over the egg mixture and fold gently
6. Pour in the milk and fold gently. Do not overmix
7. Bake at 175c for 20 mins
8. Lift the cake out of the tray and place on a flat surface. Start to roll the cake at the same time peel off the paper when roll.
   
9. Unroll the cake and spread Nutella and sprinkle chocolate rice on the surface and re-roll. Cool cake before slicing

Truffle Cake

Today is my DH birthday, got up this morning and baked him this Truffle cake.

Got a little hip cup during my preparation, I spilled the bowl of egg yolk mixture onto the floor, while trying to move the egg white bowl. So clumsy that I end up cleaning up the kitchen floor. After which i got prepare a new batch of egg yolk and continue where I stop.

Ingredient
(A)
5 egg yolk
20g sugar

(B)
5 egg whites

(C)
90g sugar

(D)
120g flour
10g cocoa powder

(E)
60g butter
60g Dark chocolate, chopped

(F)
Nutella

* Milk Ganache 100g milk
150g dark chocolate, chopped
10g butter

- Cook milk until it boils. Add it into the chocolate. Stir until the chocolate is melted completely. Add in butter and mix until well combined. Leave aside until it thickens.

Method

1. Whip (A) until light and fluffy
2. Whip (B) until soft peak is formed. Add in (C) and continue whip until stiff
3. Mix the egg white mixture with (A) until well blended
4. Fold in sieved (D) and mix until well combined
5. Place (E) in a stainless steel bowl. Put over a pan of boiling water. Stir until melted. Add it into the above batter. Mix till well incorporated
6. Pour it into 9 inches round mould
7. Bake at 180c for 30 mins. Remove the cake immediately when it is done
8. Cut the cake horizontally into half
9. Sandwich the Nutella in between cake layers. Cover the whole cake with Milk ganache.
10. Coat the side of the cake with chocolate rice
11. Decorate the top with mini semi sweet chocolate chip
12. Put it into the fridge for better effect for the ganache to set
    

Chocolate Chip Cookies II

Since Sunday night princess has been pestering me to bake chocolate cookies for her. She even asked me to make it yesterday early morning before she wakes up, so that she could bring to school. After some negotiation, she's fine to bring Quiche to school instead for yesterday.

So... keeping up to her request. This morning I've decided to try new chocolate chip cookies recipe adopted from Florence Tan-Biscuit Code.
Here's the already halve portion of the original recipe with some sugar reduced & walnut omitted ...

Ingredients
90g plain flour (sifted)
1/2 tsp baking powder (sifted)
70g butter (+10g for better taste)
30g sugar
1/2 egg
1/2 tsp vanilla essence
55g chocolate chips

Method

1. Cream butter with sugar till fluffy. Add egg and vanilla essence, continue beating. Fold in sifted flour and powder.
2. Mix in chocolate chips and walnuts (i've omitted the walnuts)
3. Drop dough with a teaspoon on a greased baking tray
4. Bake at 180c for 15 - 20 mins (i baked for 12mins, as every oven varies)
   

Chewy Chocolate Chips Cookies

This is my fastest bake, everything up and done for the 1st batch of cookies. (what an record breaking)Only at 5am i realised that on Monday prince requested me to bake some cookies for his PE teacher, so he could bring to school today and give it to him. Thankfully today prince breakfast and lunchbox are easy. Immediately I dash off to prepare the ingredients.... melt the butter and started mixing. By 5.30am cookies headed straight into the oven and cookies are baked in 12mins using my toaster oven instead (no need to preheat-save time). Zoom sent it to cool with the aid of fan. While prince take his breakfast, I packed the cookies and 5.55am we're out of the house. As I'm writing now, my final batch of cookies are done. Phew !!!! what a morning.

Ingredients
(A)
2 cups plain flour } sieved together
1/2 tsp bicarbonate of soda }

150g butter (softened)
1cup light brown sugar } find abit sweet, should reduce the amt
1/2cup castor sugar } find abit sweet, should reduce the amt
1 tsp vanilla essence
1 egg
1 egg yolk

1 1/2 cups Semi-sweet chocolate chips & white chocolate chips

Method

1. Mix butter and sugar in a large mixing bowl
2. Add eggs and vanilla essence
3. Once the mixture are well blend, add in flour (A) and chocolate chips
4. Make into a dough by scooping out with the help of a spoon
5. Spread out the unbaked cookies on the tray, as it'll expand during the bake
6. Baked for 15 - 18 mins at 165c (i rotate the tray in between the baked to ensure the cookies are even in colour)
   

Steamed Moist Chocolate Cake II

Today is my FIL birthday, time flies fast. Recapping my bake last year for him, this would be my 2nd birthday cake I baked for him since. What's different this year was, he has lost quite a bit of weight due to his stroke and age more. Our wish for him is to get well and stay strong. It's a pain to see what he has gone thru'.
I'm using my previous Steamed Moist Chocolate Cake recipe with ganache frosting as recommended by Cookie from Happy Cup

Here's the half portion of the chocolate frosting:-
80g semi sweet chocolate
90ml heavy cream
1/2 tbsp unsalted butter (room temperature)


Method
Place the chopped chocolate in a medium sized stainless steel bowl. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth.

Let the ganache sit at room temperature until slightly firm (about one hour, due to time constraint I shorten the process and use water to cool down ganache) and then beat the ganache until creamy smooth and light. With an offset spatula or knife spread the ganache over the cooled cake.

Chocolate chips cupcake

Prince also requested to bring some chocolate chips cupcake for his schoolmates.
I'm using the same recipe from my previous post Chocolate Cupcake, only changes was add on chocolate chips

Moist Chocolate Chiffon Cake

On monday my colleague was cutting a chocolate chiffon cake that she bought from JB-Lavender Cakeshop. The texture & rich chocolate colour look so tempting that i asked for a slice (so greedy), to satisfy my desire. How to resist the chocolate temptation ...

So I decided to Do It Myself. I'm satisfied & happy with my very own bake of the Chocolate Chiffon Cake. Soft in texture, rich in chocolate colour & taste is good.

Ingredient

220g castor sugar (divide into 160g and 60g)

140g plain flour (sifted)

50g Valrhona cocoa powder

10g baking powder (sifted)

5g baking soda (sifted)

1/4tsp salt

60g egg yolks (abt 4 yolks)

250g egg whites (abt 7 whites)

115g canola oil

1/2 cup hot water

1tsp vanilla essence

Method

1. In a bowl put in flour, baking powder, baking soda & 160g sugar give it a good mix using the hand mixer
2. Add in yolks, oil, water, cocoa powder & vanilla and mix well till all incorporate together
3. In a separate bowl whisk the egg whites until it reach soft peaks
4. Add in the remaining 60g sugar gradually and whisk till firm peaks (remember don't over beat)
5. Take out 1/4 of the meringue slowly fold into the egg yolk mixture till well combine
6. Finally add in the remaining meringue and mix well
7. Pour mixture into an ungreased chiffon tin and bake for about 45-50 mins at 180c (bake at the lower rack)

Steamed Moist Chocolate Cake

Yesterday was my mom's sister birthday and we'll be visiting her today. So mom ask me to bake her a belated birthday cake. Hmm... thinking hard what kind/type should i bake, I've never steam a cake before. Well, i took on a challenge and start the bake this morning. (my very 1st attempt, conclusion .... it's all worth it ! A worthy recipe to keep)

Here's the pot I use for steaming
This is the cake without cosmetic

Cake after dress up
I love this as no oven nor electric mixer needed. Simple simple utensil all available at home.

Steamed Moist Chocolate Cake

Ingredient
150g unsalted butter
170g castor sugar
200ml evaporated milk
2 eggs, lightly beaten
125g plain flour
70g Valrhona cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla essence

Method

1. Combine sugar, evaporated milk, vanilla essence and butter in a saucepan. Stir over low heat until sugar is dissolved and butter has melted Remove from heat.
2. Add the beaten eggs into the slightly cooled mixture and stir till well mixed.
3. Sift the flour, cocoa powder, baking powder and baking soda into a large mixing bowl. Add the eggs mixture over the flour and stir till smooth. (Batter should be runny)
4. Heat the up the steamer. Lined and grease a 8" round baking pan. Pour the batter into prepared pan and place into the steamer. Cover the top of the pan loosely with a piece of aluminum foil.
5. Steam over medium heat for 45 minutes. Insert a skewer into the cake to check if it comes out clean. If not, steam for a further 5 minutes.
6. Cool the cake in pan before turning out for frosting.

Chocolate Fudge

Ingredients

17g cocoa powder, sifted

25g corn flour, sifted

1/2 cup evaporated milk

1 egg yolk

75ml water

60g castor sugar

1/2 tsp vanilla essence

25g unsalted butter

Method

1. Mix all ingredients well (except the butter). Stir over double boiler at low heat till thickened. (it takes about 10mins to thicken)
2. Turn off fire, add in butter and stir it till melt.
3. Spread the warm fudge over the cake to coast evenly.
4. Chill the cake a little in fridge before serving.

Ultra Chocolate Cake

Today (Monday) mom on MC and hubby brought her to the doctor. Wasn't in time to pick Princess up from her school bus. Her school mate mom help to pick her up and even feed her lunch with her favourite Ayam Pengat.

I managed to get 2 loaf and a mini heart chocolate cake out from the recipe. Hot from the oven, we give 1 loaf to Princess schoolmate whose mom help to take care of her earlier.

This yummy chocolate cake served well with ice cream. So irresistable that i decided to give myself a treat at this wee hour (12 mid night).

Ingredients
200g plain flour (sieved)
1/2 tsp baking soda
1/2 tsp baking powder
275g castor sugar
175g butter
2 eggs
1 tbsp vanilla
175g chocolate, melted
80g Nestle cream
125g boiling water

Method

1. Put the flour, baking soda, cocoa, sugar, butter, eggs, vanilla, chocolate & cream into a bowl and mix till smooth.
2. Slowly incorporate the boiling water and divide the batter into 2 loaf tins
3. Bake at 175c for 55 mins or until the insert comes out relatively clean.

Moist Chocolate Cake

Happy Birthday to my 2 colleagues that shared the same birthday ~ today. I baked the cake this early morning and brought it to the office. It's still warm when we eat it.

The only set back about this cake was .... there's a cracked line at the top (whereby i removed the ring before the cake is cool off) otherwise it's a nice yummy cake. :( Running out of time, otherwise i could have done a plastic surgery to restore the beauty of this cake to 一切完美

Now into the box and ready to office for the mini celebration. I've disgust the crack by placing the Happy Birthday tag there to kinda of block the defect.

This is my share of the sliced cake. Yummy ! not too sweet and moist enough.

Overall, I'm happy with this bake despite the defect.

Ingredient A

150g butter

300g brown sugar

Ingredient B

2 eggs

Ingredient C

200g boiling water

45g Valrhona cocoa powder

Ingredient D

1 tsp bi-carbonate soda }

1/2 tsp baking powder } Sieve together

150g plain flour }

Method :

1. Beat ingredient A till fluffy and light

2. Add ingredient B and beat till smooth

3. Gradually put ingredient C & D alternately

4. When well mix and pour into the grease baking tin

5. Bake @ 180c for 40-45 mins

6. Check if the skewer comes out clean, than let it stand for 5 mins before remove from oven

Chocolate Glazing

194g (100ml) whipping cream

1/2 tbsp + 1/2 tsp honey

150g chopped chocolate

19g butter

1. Boil whipping cream with honey

2. Add in chocolate and stir till melted

3. Finally stir in butter and a set aside

Warm Chocolate Cake Pudding

Finally i get my hand onto this desserts, after many good comments from my friends Kala, Food Cafe one after another.

A picture before sending to the oven
Out from the oven
Here's the recipe for 5 portions

Ingredients A
125g butter
125g Belcodlade Chocolate 55%

Ingredients B
50g egg yolks
125g eggs
50g castor sugar
1/4 tsp vanilla essence

Ingredients C
20g flour

Garnishing
Cookie ice cream or double chocolate ice cream

Method
1. Preheat oven @ 200c

2. Put butter and dark chocolate into a double boiler and cook over low heat until melt, stir well and set aside

3. Beat ingredients B until fluffy and add melted chocolate, stir well and add ingredients C. Mix well and set aside

4. Grease ramekins and sprinkle with flour. Turn it over to remove excess flour.

5. Scoop chocolate batter into ramekins and bake for about 8 mins (every oven varies - i baked mine for 11 mins) and remove

6. transfer to serving plate and serve together with ice cream

Presenting my make over "Warm Chocolate Cake Pudding"
This is the diagnose section. The chocolate lava was scoop off by princess leaving behind the melted ice cream.