Chocolate and Chestnuts Cake

This is a fuss free birthday cake I baked for my teenage child. He didn't want to celebrate the occasion at all, but I thought we should all deserve a homemade treat on this special day.

It's really that simple

I don't know why it took me so long to pick up the courage to make something so simple as molten chocolate cakes!

Somehow, I have this false impression that it requires skills and experience of a pastry chef to make them...probably because I only get to eat this delicious dessert during one of those rare occasions when I meet up with my friends for dinners.

Well, although the recipe is so straight forward, I only got it right on the second attempt. The first time I made them, I did the most unforgivable mistake of over baking...by just 2 minutes! The cake tasted awesome, but it didn't flow like lava :'(

The second attempt was perfect! This time I made sure my oven was well preheated just to be very sure that the cake would be cooked within the recommended baking time. I removed the cake from the oven once the timer started to beep. The surface appeared barely cooked, it was 'just set'. I was so tempted to put it back into the oven to bake it a little longer!

Besides baking time, the timing to unmold the cake from the ramekin is also one of the critical success factors to note. After removing from the oven, leave them in the ramekins to cool for at least 1 to 2 mins. This is to allow the cake to set a little, it may fall apart if you try to unmold it straight out of the oven. But this doesn't mean you should leave them in the ramekins forever as the cakes are meant to be served warm.

Surprisingly, unmolding the cake is not as difficult as I thought. Just run a knife around the sides of the ramekin, then flip it over a serving plate and remove the ramekin. The cake will not get stuck to the ramekin as long as you have greased it really well. Do be careful as the ramekin will be very hot.

I have also tried serving these molten chocolate cakes in the ramekin...saves me the trouble of unmolding and washing up extra serving plates ;)

Another wonderful thing I discovered about making these lava cakes is, you can actually prepare the batter a few hours ahead of time, keep them in the fridge and bake only when ready to serve. This is really something new to me. Whenever we order this dessert at cafes or restaurants, we were always told to place the order in advance as it would take at least 20 to 30 mins to prepare. So all along I was given the impression that this dessert can only be made and served right away!

As with any homemade chocolate cakes, do use the best quality baking chocolate you could afford. I have made these with valrhona baking chocolates and also Ghirardelli bittersweet chocolate chips. It must be my unsophisticated palates, both tasted equally good to me even though one is more expensive than the other. I wouldn't attempt to describe how delicious these lava cakes turn out...but the fact that I made them 4 times in a row gets to show how everyone in the family loves it, and of course how easy it is for me to bake them!

If you are a first timer and eager to give this a try, you may want to hop over to my favourite baking website, joyofbaking.com to watch this video to get an idea how to go about making molten chocolate cakes and to avoid any pitfalls. The video certainly boost my confidence and I am very thankful for the wonderful and generous sharing by Stephanie Jaworsk. I have learned a lot from her website, she mades baking really easy for self taught home bakers like me :)


Molten Lava Chocolate Cake

Ingredients:
(makes 4 servings)

135g dark chocolate
65g unsalted butter
2 large eggs
45g caster sugar
1 teaspoon vanilla extract
25g plain flour

some butter for greasing

Method:

• Preheat oven to 200 degC.
• Bring a saucepan of water to a simmer. Melt chocolate and butter in a heatproof bowl by setting the bowl over the saucepan; make sure the bowl is bigger than the saucepan. Stir the mixture to ensure all the chocolate is melted and the mixture becomes smooth. Remove from heat; set aside to cool.
• Generously grease the bottom and sides of four 180ml (6 oz) size ramekins with butter; set aside.
• Place eggs in the mixing bowl of MUM5 kitchen machine*. Attach the beating whisk and beat for a few seconds to break them up. Add the sugar and vanilla extract. Beat on speed 3 and gradually increase to speed 6 for about 3 to 4 minutes till the mixture triple in volume, becomes thick, pale and fluffy. Reduce to speed 4 and continue to beat for about 1 to 2 minutes to break up larger bubbles in the batter. When the whisk attachment is lifted, the mixture should fall and leave a ribbon-like trail.
• Add in the melted chocolate mixture and beat on speed 4 for about 1 minute or until the mixture is thoroughly blended.
• Sieve the flour into the mixing bowl. With a spatula fold in the flour until just incorporated. Do not over mix. Pour batter into the prepared ramekins to about half full.
• Place filled ramekins on a baking tray and bake in middle rack  in preheated oven at 200 degC for 10 minutes. Do not over bake. The cakes are deliberately under baked. The cake is ready when the outside edges is set (gently touch the edges, it should feel soft but won't stick to your finger) and the middle still looks a little wet.
• Remove from oven immediately and leave to cool for 1 to 2 minutes. Serve the cakes in the ramekins or alternatively, run a small knife around cakes to loosen. Invert warm cakes onto individual serving plates and carefully lift ramekin off cakes. Dust the top with icing sugar and serve warm with ice cream or berries.

The batter can be prepared a few hours ahead of time. Leave batter in the prepared ramekins, cover with cling wrap and refrigerate. When ready to serve, bring to room temperature while preheating the oven. Bake at 200 degC for 10 minutes just before serving.

*Note: I used my new Bosch MUM5PRO HomeProfessional Kitchen Machine MUM57830 to prepare the cake batter, read my review of this kitchen mixer here.

there's always room for dessert

This is not the first time I made this awfully delicious and decadent chocolate torte. I baked one for my better half's birthday a few months back. Ever since I have taken the first bite, I couldn't seem to get it off my mind...

well, just like any home bakers, we don't need to wait for a special occasion to bake a cake...and,

....there is always room for dessert ;)

This rather rustic, crackly, sunken chocolate cake may look similar to one of my favourate classic chocolate cakes, but take a closer look. Do you notice the black layer at the bottom? It is actually an oreo biscuit base just like the crust of a cheesecake. When I first saw the recipe while browsing a copy of the Delicious magazine, I knew this is the cake to bake for my husband. He is an oreo fiend and what's more, he has two other oreo buddies at home!

Although a picture speaks a thousand words, this photo doesn't do this cake justice, unless one can lick it off the screen. It is dense and yet has a very delicate, velvety smooth texture...'melt-in-your-mouth' are the closest words that I could think of to describe it. Believe it or not, the crunchy crust, which keeps falling off even when the cake was cooling on the rack, is extra icing on the cake!

The original recipe suggests to serve this cake with whisky cream(whipped cream infused with liquor)...but I opted for a scoop of ice cream. I always keep a tub of vanilla ice cream in the fridge, it goes well with most cakes and desserts and it's certainly a fuss-free option than having to whip up a few dollops of cream.

I scaled down the recipe which is meant for 22cm pan to fit my 18cm loose-bottom pan. Some how, looking at the ingredient list, it doesn't use that much fat or sugar...at least the amount is still within my limits. In any case, I follow the rule of eating every thing in moderation. We don't have to feel sinful to indulge once in while ;)

So, what are you waiting for? Happy Baking!



Rich Chocolate Torte

Ingredients:
(make one 18cm cake)

150g oreo cookies
40g melted butter

180g dark chocolate, coarsely chopped
50g unsalted butter
50ml coffee
2 egg yolks
45g cake flour

2 egg whites
90g caster sugar

icing sugar (or cocoa powder) for dusting


Method:

• Line the bottom of an 18cm round pan (with removable base) with parchment paper. Grease and flour the sides.
• Remove the cream from the oreo cookies. Crumb the cookies, either with a rolling pin or in a food processor. Place the crumbs and the melted butter in a bowl. Mix thoroughly with a spoon until the crumbs are moistened. Press the crumbs evenly into the base of the prepared pan. Use the back of the spoon, smooth out the crumbs and press firmly. You can also use a glass (with a flat base) to press down firmly. Leave to chill in the fridge for at least 30mins.
• Melt chocolate and butter over low heat in a saucepan, stir to combine. Add the coffee, stir to combine. Remove from heat. Let cool.
• With a balloon whisk, whisk egg yolks gently. Add in the melted chocolate/butter mixture. Whisk to combine. Sieve over the flour and whisk to combine. Set aside.
• In a clean, dry mixing bowl, beat egg whites with a handheld electric mixer on low speed until mixture becomes frothy and foamy. Add half of the sugar amount and turn to high speed and beat the mixture. Continue to add in the remaining sugar and beat until the egg whites reaches the soft peak stage. The soft peak stage is reached when the peaks of the whites curl over and droop slightly. The egg whites should appear smooth and glossy. (Do not over beat the whites still stiff, it is better to beat the whites still soft peaks for easy folding with the yolk batter.)
• Add 1/3 of the egg white to the egg yolk mixture. Fold in with a balloon whisk to loosen the batter. Add the remaining egg white in 2 separate addition, change to a spatula and each time fold in gently, making sure all the egg whites are incorporated into the batter. (Note: take care not to deflate the batter. The finished batter should fill up the pan to at least 3/4 full.)  
• Pour batter into the prepared cake pan. Tap the cake pan lightly on tabletop a few times to release any trapped bubbles in the batter. 
• Bake in preheated oven at 160 degC for 40 ~ 45 mins, or until a skewer inserted into the centre comes out with a few moist crumb. 
• Remove cake from oven, leave it in the pan for about 5mins. Unmould and let cool on wire rack. Dust with icing sugar (or cocoa powder) as desired. Serve with whipping cream or a scoop of ice cream. The cake is best eaten at room temperature. If stored in fridge, bring the cake to room temperature before serving.

Recipe source: adapted from Delicious magazine

a birthday and an anniversary

It is the time of the year again...

as the new year approaches, in just a few hours...

I gladly bid farewell to year 2012...

a year filled with wonderful memories and precious moments for me to treasure in years to come...

to mark the end of yet another year of baking and blogging, I will like to share with you this banana chocolate sponge cake.

I first saw this monkey cake a year ago when I was looking for a suitable birthday cake recipe for my son. However, back then, we were away from home, and even though the service apartment came fully equipped with an oven and basic baking tools, I wasn't gung ho enough to give this a try. I am glad that I went ahead to make it ten days ago, and it turn out to be the cake of the year (for me)!

Instead of the usual sponge cake, I baked a banana sponge cake for the layers. Recently, I have a reader who encountered some problem with this banana sponge cake recipe. I really admire her never give up attitude. Although I wish I could show her how I made this cake, but, I am no professional baker and I am certainly not qualified to give any advice especially since I have not even attended any baking class. The least I could do was to bake this banana sponge cake again so that I could at least revisit the steps to ensure I didn't mislead anyone with my instructions. The cake turned out well, with a nice golden browned crust, and soft and moist texture. I am quite certain that this reader has prepared the batter correctly, the only thing I could pinpoint would be the oven temperature, could the oven be too hot?? I understand how disappointing it is whenever I have to face a failed attempt. I sincerely hope she could get it right the next time, all the best!

My child was grinning from ear to ear when I presented the cake to him. Even though he was not born in the year of the monkey, he behaves pretty much like one ;)

The banana cake was so delicious with the chocolate ganache, the only downside was, the coco pops turned soft by the time I served it, and, it was really, too cute to eat, luckily it was quite an easy cake to put together.

Happy birthday to both my little munchkin and this humble blog of mine! It seems almost like yesterday when I went home with my baby boy on a Christmas day....and, it doesn't seems too long ago when I was pondering for a name for my blog. In reality it has already been six years since I published my very first post! I really hope I could still keep it going for another year or two...

or maybe three, or four years to come....

Here's wishing all of you a joyful new year!

And may your kitchen be filled with sweet memories and wonderful aroma of freshly home baked goodies, 

all year round!  

Banana Chocolate Monkey Cake

Ingredients:
(make one 7" round cake)

for sponge layer:
3 large eggs, room temperature
100g caster sugar (original recipe uses 150g)
3 large ripened bananas, cut into chunks
150g cake flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
80ml vegetable oil
20ml milk (I used low fat fresh milk)
1 teaspoon vanilla extract

for chocolate ganache:
170g pouring cream (I used one can Nestle pouring cream)
170g semi sweet chocolate chips (or use any dark baking chocolate, coarsely chopped)

for peanut buttercream:
50g unsalted butter, room temperature
30g icing sugar
1 and 1/2 teaspoons milk (I used low fat fresh milk)
about 1 tablespoon peanut butter jam (use more if necessary)

for decoration:
chocolate flavoured rice cereals (I used one mini pack 30g kellogs coco pops)
2 regular size chocolate chips
1 large cookie


Method:

to make sponge cake:

1. Grease (with butter) and flour sides of a 7" deep round pan (Note: original recipe calls for an 8" pan), line the base with parchment paper.
2. Sieve together cake flour, baking powder and baking soda. Sieve the flour mixture twice and set it aside.
3. Place vegetable oil, milk and vanilla extract in a mixing bowl, set aside.
4. Place eggs, caster sugar and bananas in a large mixing bowl. With an electric whisk, whisk the mixture at Low speed for a few seconds (to break up the bananas). Change to medium-high speed, and whisk the mixture till it becomes thick, pale and triple in volume. This should take around 7 to 8 mins. The batter should leave a ribbon like trail when the paddle is lifted. Test by lifting up the whisk/paddle, and draw an '8' with the batter. The number should stay for a few seconds. Turn to Low speed again, and beat for another 2 mins. This is to stablise the air bubbles in the batter. (Note: do not over beat the batter...it is not a good thing if the '8' doesn't disappear.)
5. Sieve over the flour mixture in 3 separate additions. Each time Fold In the flour carefully with a Spatula, making sure there is no pockets of flour being trapped at the bottom of the bowl. Do not stir the batter with the spatula, it will cause the batter to deflate too much.
6. Pour a small portion (less than 1/3) of the batter into the mixing bowl in Step 3. Fold in with the spatula until the oil mixture is fully incorporated into the batter.
7. Pour the mixture in Step 6 back into the rest of the batter (Step 5).
8. Fold in the batter with the spatula making sure the mixture is well combined. (By now the batter could be deflated by about 20% or so as compared to Step 4).
9. Pour the batter into the prepared pan, the pan should be about 75% to 80% full (Note: original recipe uses an 8" round pan, I baked extra batter in two muffin paper cups) .
10. Bake in preheated oven at 160 degC for 40-45mins or longer until the surface turns golden brown and a toothpick inserted into the centre comes out clean. (The edges of the cake should pull away slightly from the sides of the pan.) Remove from oven, unmold (slide a thin bladed knife along the sides of the pan) and leave to cool (inverted) on a cooling rack.

to make chocolate ganache:

• Place cream and chocolate chips (or chopped chocolates) in a bowl. Set it over a saucepan of simmering water (make sure the bowl is big enough to sit over the saucepan).
• Stir the mixture gently with a spoon till the chocolate melts and mixture becomes smooth. Remove from the bowl from the saucepan. Use immediately.

to make peanut buttercream:

• Beat unsalted butter with an electric whisk in a mixing bowl until smooth and creamy. Add icing sugar, continue to beat until the mixture turns pale and fluffy. Add milk beat till smooth. Add peanut butter (gradually so as to adjust to the desired colour tone, use more peanut butter if necessary) and beat till smooth.

to assemble:

• Make a simple piping bag with parchment paper (refer here for instructions). Fill the piping bag with about 1 tablespoon of chocolate ganache, set aside.
• Slice the banana sponge cake horizontally into three layers. Place a layer of sponge cake on a cake board. 
• Spoon about 4 heaped tablespoons of the chocolate ganache onto the surface. Spread evenly with a spatula. Repeat with the second layer of sponge cake. Place the third layer and spoon the remaining ganache over the top and spread it over to the sides. Smooth the surface with the spatula. 
• On the cake surface, draw/outline the shape of the face of a monkey with a toothpick. Spread the peanut buttercream on the surface. Smooth the surface evenly. Place two chocolate chips (upside down) on the face to make the eyes. Pipe nose and mouth with the piping bag. 
• Pat the chocolate rice cereal/coco pops on the chocolate frosting. Cut cookie in half and place the halves on each side of the cake for ears. (Note: as the coco pops will turn soft, I will like to suggest to frost the cake as close to serving time as possible.) Store any leftovers in fridge.

Recipe source: monkey cake adapted from here; banana sponge cake adapted from here.

quick bread from my kitchen

It was love at first sight when I came across a Chocolate and Banana Bread while flipping through Linda Collister's book, Cakes and Bakes from My Mother's Kitchen. After a quick run through of the ingredients list, I had it bookmarked right away. Here's a quote from the author:

'This is a real treat for children everywhere or the big kid in all of us. Use milk chocolate and a banana~ or chocolate flavoured yoghurt for children or really dark chocolate and natural yoghurt for adults. This bread does improve with keeping - even for just a day.'

I am sold.


    

I would think most home bakers would try to bake something with bananas only if they were left with over-ripe bananas sitting on their kitchen counters begging to be used. For me, I specially bought a bunch of bananas and waited patiently for days, for them to turn black ;)

I stick closely to the original recipe and even took the trouble to measure my baking pans to make sure it fits the description of a '450lb size loaf pan'. I also bought a bag of self-raising flour just for it although I could easily do a substitution with plain flour and baking powder. I have bookmarked a few other recipes from this same book, and most call for self raising flour, so I am certain that it will be put to good use soon.

The finished loaves didn't look exactly like the illustration in the cookbook and that was largely my fault as I have replaced grated chocolates with baking chocolate chips. So, instead of a chocolaty, rustic loaf, I got a chocolate chips studded 'golden pillow' instead. I couldn't decide whether to love or hate the look of the finished loaves...from one perspective they were so awful but from another angle, I thought they looked cute and rustic all at the same time ;)

I encountered some mishaps when preparing the batter for this quick bread. Till now, I am not sure whether there is any typo error as I still can't believe that the amount of butter used is just a mere 55g? With so little butter compared to the amount of sugar and eggs, I was really skeptical that the batter would be 'fine'. Indeed, I had a busy time trying to cover the mixing bowl with my free hand to avoid having butter and suger splatting all over my counter. Fortunately, perseverance pays off, the heat from beating the butter caused the mixture to come together, from a bowl of 'sugary crumbs' to something I am more familiar with whenever I creamed butter and sugar together. I took extra care when adding the eggs, knowing that curdling would be quite unavoidable. True enough, the mixture did curdled into a mess of 'tau-huay' (bean curd), but not upon adding the eggs, but after I dumped in the yoghurt all at once. What a blunder!

Of course, I went on to add in the rest of the ingredients, keeping my fingers crossed all the time...hopping it wouldn't fall into that 'totally-waste-of-ingredients' category. Despite the blunders I made, the finished bread turn out to be deliciously moist and full of banana goodness. These bread loaves were truly flavours and fragrance-packed, since I took the liberty to add in some vanilla extract and ground cinnamon. Tell me, who can refuse a slice that is packed with banana, chocolate, cinnamon and vanilla? The author suggested to serve it thickly sliced with chocolate and hazenut spread (aka nutella), but I think it is really not necessary, but of course, no one will stop you or any kid from doing so :)





Chocolate Chips Banana Bread

Ingredients:
(makes two loaves, pan size: 17.5cmx9cmx6cm))

55g unsalted butter, room temperature
150g light brown soft sugar/ light muscovado sugar (I cut down to 120g)
2 large eggs, beaten
100g natural yoghurt
1 teaspoon vanilla extract (not included in original recipe)
350g over-ripe banana, mashed
300g self-raising flour
1 teaspoon ground cinnamon (not included in original recipe)
1/2 teaspoon salt
100g semi-sweet chocolate chips (original recipe calls for 200g milk or dark chocolate, coarsely grated)

Method:

• Line base and sides of 2 loaf pans with parchment paper. Sieve together flour, ground cinnamon and salt, set aside.
• With electric mixer beat butter and sugar until well combined. Gradually beat in the eggs, little by little, followed by the yoghurt (add in gradually too) and vanilla extract.
• With a spatula, stir in the mashed banana. Fold in the flour mixture, followed by the chocolate chips until just combined. Spoon batter into prepare loaf pans, level the surface. Tap the pans on the work surface a few times to remove any trapped air bubbles.
• Bake in preheated oven at 180degC for 40~45mins or until golden and a toothpick inserted into the centre comes out clean. (Optional: to ensure a nice crack upon baking, remove from oven after 15mins. With a knife, make a slit lengthwise along the centre of each loaf, return to oven and continue to bake until done). Leave to cool in pans for 10mins. Unmold, remove parchment paper, transfer to wire rack and leave to cool completely.
• The loaves are best if wrapped in baking paper and kept for 1 day before cutting. Store in airtight container and consume within 4 days. Serve in thick slices with nutella spread, if desired.

Recipe source: Cakes and bakes from my mother's kitchen, Linda Collister

cake for a special occasion

I don't usually make layered cakes unless there is a special occasion.

I baked this simple chocolate layered cake for my child's birthday, and also to mark the 14th year since I became a mom ;) How time flies, our bundle of joy has now grown into a healthy teenager!

As what I have planned, we bought him a camera as birthday present. He was uneasy when I asked him which model he would prefer, he felt that he didn't deserve it at all. It is an expensive gift but I know he will make good use of it. Since he didn't want any birthday presents for the past few years, plus I do not reward him with gifts even for doing well in his studies, I thought this camera is a good way to make up for everything. To make him feel more comfortable,  I told him not to expect any birthday presents for the next ten years, this 'assurance' instantly puts him at ease ;)

Back to the layered cake. I got out of my comfort zone this time. Instead of using the whole eggs method to make a genoise sponge cake, I followed a chocolate chiffon cake recipe. This recipe came in handy as it calls for baking powder and baking soda, which was good for me as I needed that little extra help to make sure the cake would rise since I wanted to bake it in a normal cake tin instead of a chiffon tube pan. The cake did rise and formed a slight dome with a small crack on it. It didn't bother me much since I could removed the dome easily. After slicing the cake into three layers, I couldn't help but to take a picture of it. The cake looked lovely without any frosting, I know I am quite capable of messing up things when it comes to frosting and decorating a cake, it is not difficult to imagine how ugly it will end up.

The chocolate ganache was surprisingly easy to work with, much easier to smooth it evenly over the cake than whipping cream. Even without using a cake turntable the chocolate layer appeared to be quite smooth. Not too bad for a self taught baker.

As usual I was at a loss when it comes to decorating a cake. I lack creativity and imagination. Fortunately, my younger son was at home that afternoon. With his help, we managed to put something together...although it turned out to be a little too kiddish for a teenager, lol.  But, we know the birthday boy wouldn't mind...unlike his mom, he doesn't eat with his eyes.

We had a mini celebration that evening. The lovely reflections of the candle flames on the chocolate layer made this homemade cake looked so much more sophisticated. Actually, I totally forgot about getting a box of matchsticks to light the candles. Since the candles were very small, I didn't want to risk burning my fingers to light them directly over my gas stove. I have no matchsticks at home but I do have a packet of spaghetti. Yes, I used a piece of spaghetti as a lighter. It worked really well and I only used one piece to get the job done. If I were to use matchsticks, I would probably used up a whole box to light so many candles. Besides using it as a matchstick, do you know that spaghetti can also be used as cake tester? The only down side is, if you are not careful, it may break and you may end up with a broken piece of spaghetti inside your cake!

The texture of this cake was slightly heavier than a normal chiffon cake, it tasted just like the usual sponge cake to me. Nevertheless, I was quite satisfied with the result as it could get very tricky when making chiffon or sponge cake with cocoa powder. The chocolate ganache was really good, I used only a very small amount, yet, its presence was felt. Overall it was a delicious cake that everyone enjoyed.


Chocolate Layered Cake

Ingredients:
(make one 7" round cake)

for sponge layer:
3 egg yolks (use large eggs)
25g caster sugar
50ml vegetable oil
70ml water
1 teaspoon vanilla extract
85g cake flour
25g cocoa powder
1 1/2 teaspoons baking powder
1/3 teaspoon baking soda

4 egg whites (use large eggs)
55g caster sugar

for chocolate ganache:
170g pouring cream (I used one can Nestle pouring cream)
170g dark chocolate, coarsely chopped

Method:

   to make sponge cake:

• Line base of a 7" round pan with parchment paper. Do not line or grease the sides.
• Sieve together cake flour, cocoa powder, baking powder and baking soda. Set aside.
• Place egg yolks in a mixing bowl. With a ballon whisk, whisk the yolks a little. Add in sugar and whisk till the mixture turns pale and thickens.
• Add in vegetable oil gradually, whisking at the same time till the mixture combines.
• Add in water gradually, whisking at the same time till the mixture combines. Add in vanilla extract, whisk to combine. Sieve over the flour mixture and whisk till the flour is fully incorporated. Do not over mix. Set aside.
• In a clean, dry mixing bowl, beat egg whites with a handheld electric mixer on low speed until mixture becomes frothy and foamy. Add half of the sugar amount and turn to high speed and beat the mixture. Continue to add in the remaining sugar and beat until the egg whites reaches the soft peak stage.The soft peak stage is reached when the peaks of the whites curl over and droop slightly. The egg whites should appear smooth and glossy. (Do not over beat the whites still stiff, it is better to beat the whites still soft peaks for easy folding with the yolk batter.)
• Add the beaten egg whites into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.
• Pour batter into the prepared pan. Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter. 
• Bake in pre-heated oven at 170 degC for 40~45 mins, or until a toothpick inserted into the centre comes out clean, when lightly pressed the cake will spring back. Invert the pan immediately and let cool completely before unmould. To release the cake from the pan, run a thin-bladed knife or a off-set spatula around the inside of the pan.

   to make chocolate ganache:

• Place cream and chopped chocolates in a bowl. Set it over a saucepan of simmering water (make sure the bowl is big enough to sit over the saucepan).
• Stir the mixture gently with a spoon till the chocolate melts and mixture becomes smooth.
• Remove from the bowl from the saucepan. Use immediately.

   to assemble:

• Slice the cake horizontally into three layers. Place a layer of sponge cake on a cake board. Spoon about 4 heaped spoons of the chocolate ganache onto the surface. Spread evenly with a spatula. Repeat with the second layer of sponge cake. Place the third layer and spoon the remaining ganache over the top and spread it over to the sides. Smooth the surface evenly with the spatula. Decorate as desired. Keep chilled in fridge.

Recipe source: adapted from 初事身手做甜点, 信太康代

one a penny, two a penny...

We heard and sung the hot cross buns nursery rhymes many many time when my kids were toddlers...but this is the first time I have ever made or eaten them!

Thanks to Laureen of Eat and Be Happy for sharing her chocolate chips hot cross buns last easter...I have bookmarked her recipe for over a year, and I finally got down to make them!

The dough was rather soft and sticky, and I had a hard time trying to knead it. After a couple of minutes, I gave up wrestling with the dough and proceed to leave it to proof. (on hindsight, I should have used my bread machine to do the kneading.) I was lucky, all went well and in no time, I was rewarded with a tray of hot cross buns...I don't think I deserve it for the little effort I had put in ;)

These hot cross buns are really awesome, soft and fragrant, they are worth every penny! Deliciously scented with cinnamon, just one bite will make you feel good, and when the chocolate chips melt away in your mouth, you will feel even better.

I guess from now on, I won't be spending easter without a batch of hot cross buns :)

Happy Easter!


Chocolate Chips Hot Cross Buns

Ingredients
(makes 15 ~ 16 buns)


300g plain flour
30g caster sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon mixed spice (I omitted this)
1/2 teaspoon salt
40g unsalted butter, cut into cubes
5g Instant yeast
30g egg, lightly beaten
125 ml milk
40ml warm water
150g chocolate chips (I used dark chocolate chips)

Flour paste for crosses:
1 tablespoon plain flour
1 1/2 tablespoons cocoa powder
1 teaspoon of caster sugar
1 tablespoon cold water

Glaze:
2 tablespoons of caster sugar
2 tablespoons of water


Method

* Place flour, caster sugar, cinnamon, mixed spice (if using) and salt into a mixing bowl. Stir with a whisk to combine. Rub in the butter. Add instant yeast, stir to combine. Make a well in the centre, add in eggs, water, milk, mix to form a soft dough.

* Turn dough onto a lightly floured surface and knead for about 10 minutes (or knead with bread machine or stand mixer for about 5 minutes) until the dough is smooth and elastic. Knead in the chocolate chips. Smooth dough into a round ball, place in a greased mixing bowl, cover with a damp cloth or cling wrap and leave to rise for about one hour or until dough has doubled in size.

* Divide the dough into 15 portions and roll each portion into a ball. Place the balls, almost touching, on a greased rectangular pan (if using a square pan, divide into 16 portions). Cover with damp cloth or cling wrap and leave to rise for about 30~45 minutes or until dough has doubled in size. Preheat oven to 200 degC.

* To make flour paste crosses:
Sift flour, cocoa powder into a small bowl, stir in the sugar. Add in water and keep stirring with a spoon to make a smooth thick paste. Place the flour paste into a plastic bag and snip off the corner (Note: snip off a very tiny bit will do so that the hole will not be too big). When the doughs have doubled in size, pipe a continuous line down the centre of each row of buns, length wise and width wise, to form crosses.

* Bake:
Bake buns at 200degC for about 15~16 minutes or until golden brown.

* To make glaze:
While the buns are baking, place sugar and water in a small saucepan and stir over low heat until the sugar dissolves. Transfer the baked buns to a wire rack, brush the tops with glaze. Serve warm.

Note: The dough can be made the day before up to the shaping stage, cover with cling wrap and refrigerate over night. The next day bring to room temperature leave to rise till double in size, pipe on the crosses and bake.

Recipe source: adapted from Eat and be Happy

Wordless Wednesday

cute little sugar pears...also known as seckel pears

the cake speaks for itself...

and the pear lives up to its name, soft and sweet... 

Pear and Chocolate Cake Pots
original recipe from here.

Ingredients:
(makes 4)

4 small pears
75g unsalted butter, soften at room temperature
75g caster sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
25g cocoa powder
75g cake flour
1 teaspoon baking powder

honey for drizzling
icing sugar for dusting

Method:

1. Preheat oven to 180degC. Grease 4 ramekins with some butter. Cut off base of pears, set aside.
2. Sift cocoa powder, set aside. Sift together cake flour and baking powder, set aside.
3. Beat butter and sugar with electric whisk till mixture turns pale, light and fluffy.
4. Add in eggs gradually, beat well after each addition. Add in vanilla extract. Beat to combine.
5. Add in cocoa powder, beat till combined.
6. Fold in flour mixture with a spatula, until just combined. 
7. Fill ramekin to half full. Place a pear in each ramekin. Bake for 16~20mins. Serve warm with a drizzle of honey and dusting of icing sugar. Great with a scoop of ice cream too.

something chocolaty

It was one of those mornings when I decided that I should bake something chocolaty...

and, it has to be that classic chocolate cake that I have bookmarked for weeks. Never mind that I do not own a 15cm round pan, I can do with ramekins. Never mind that I do not have rum, I can do with vanilla extract, to me, it's no rum no harm ;)

Preparing the batter was just like making a chiffon cake...even the ingredients used is identical...

Just 15mins into baking, the cake rose beautifully in the individual ramekins. They puffed up real nice and climbed well over the rim. It was an admirable achievement considering the fact that the ramekins were barely 3/4 filled with batter.

Alas, what goes up would eventually come down (except my age and my weight!)...those little cakes started to sink the minute they were out of the oven. What were once muffin-like domes came crashing down...by the time they were completely cooled off, the cake pulled away from the sides of the ramekin and there were cracks here and there. Unlike the usual classic chocolate cake I have made many times before, there was no sight of nice flaky crusts :_(

It's always good to have some berries in your fridge (I wrapped the berries with kitchen paper towels before storing them in air tight containers, it helps to keep them stay fresh for extra few more days). They are lifesavers when it comes to dressing up a 'not-so-appealing' dessert made by 'some unqualified, self-taught home baker', meaning me! Plus the magical power of icing sugar, these little cakes were ugly ducklings no more.

The sunken centre serves as a great nest for the berries! Oh, if you do not have berries, but happen to have a tub of ice cream in your freezer, I am sure a scoop or two of your favorite ice cream will fit in perfectly!

Now, it's time to dig in...

Do not expect a soft centre as it is not a molten cake (something which I will bake the next time I crave for something chocolaty)...the texture is excellent for what it is meant to be...a classic chocolate cake! Lighter and not as fudgy as brownies, but denser and so rich in flavour that no chocolate sponge cake or chiffon cake could match it. I will use the adjective yummilicious to describe its taste...according to Urban Dictionary, 'when food is so more than yummy and beyond delicious so it is yummilicious'. Well, but that is IMOHO since taste is something so subjective.

The only thing that I am proud of myself from this little baking episode of mine...was to be able to take the last picture without any help. The picture was taken with my right hand holding on to the camera, while I held the spoon with my left hand, with the spoon turned at an angle so that it faced the camera lens, I know, it is hard to imagine! I had to cross my hands so that my right could rest on my left to steady the camera, and, all the time trying to keep the spoon as steady as possible. Any photographers' toes would be laughing out loud if anyone of them caught me doing such an acrobatic act, lol! Even though the effect was not what I had expected...the spoon didn't really stand out...but seriously, I think I should give myself a pat on my shoulder, at least, for the effort :)



Sunken Chocolate Cake (法式巧克力蛋糕)

Ingredients:
(makes one 15cm cake, or about 4 ramekins(6 oz size))

50g dark chocolate, coarsely chopped
60g unsalted butter
40g caster sugar
40g egg yolks (about 2 yolks from large eggs)
5ml rum (I replace with pure vanilla extract)
35g cake flour
15g cocoa powder

70g egg whites (about 2 whites from large eggs)
40g caster sugar

icing sugar for dusting


Method:

1. Melt dark chocolate and butter in a saucepan over very very Low heat. Remove from heat. Let cool.
2. Line the bottom of a 15cm round pan (with removable base) with parchment paper. Grease and flour the sides. If using ramekins, grease the inside with butter, set aside.
3. Separate egg whites from egg yolks when the eggs are still cold from the fridge. (It's easier to separate eggs while they are cold). Sift together flour and cocoa powder, set aside.
4. With a manual whisk, whisk egg yolks with the caster sugar, till the mixture turns pale, becomes thick and creamy (takes about a couple of mins). Add in the melted chocolate/butter mixture. Whisk till well mixed. Add in rum (or vanilla extract), whisk till combined.
5. Add in flour mixture and fold gently with a spatula. Set aside.
6. In a clean, dry mixing bowl, beat egg whites with a handheld electric mixer on high speed until mixture becomes frothy and foamy. Add the caster sugar in 3 separate additions, beat well after each addition. Continue to beat until the egg whites reaches the soft peak stage. The soft peak stage is reached when the peaks of the whites curl over and droop slightly. The egg whites should appear smooth and glossy. (Do not over beat the whites still stiff, it is better to beat the whites still soft peaks for easy folding with the yolk batter.)
7. Add the egg white to the egg yolk mixture in 3 separate addition. Each time, fold in gently with a spatula, making sure all the egg whites are incorporated into the batter, take care not to deflate the batter. (Note: finished batter should be thick and flows like lava when pouring.)
8. Pour batter into the prepared cake pan or ramekins (fill up to about 3/4 full). Tap the cake pan/ramekins gently on tabletop a few times to release any trapped bubbles in the batter. 
9. Bake at 160 degC for 15 mins, turn down the heat to 140 degC and continue to bake for another 10 ~ 15 mins or until a skewer inserted into the centre comes out with a few moist crumb. Do not over bake. 
10. Remove from oven. If using ramekins, leave them to cool. If using cake pan, leave it in the pan for about 5mins. Unmould and let cool, right side up (do not invert) on wire rack. Decorate cake with berries (optional). The cake is best eaten at room temperature. If stored in fridge, bring the cake to room temperature (to soften) before serving.

Recipe source: 最適合新手的点心烘焙入门 by 隈部美千代

baking for a friend

This is a much delayed post...exactly two weeks late, pardon my tardiness!

I thought I could manage to squeeze in sometime to update my blog before we left for a short trip to Malaysia. Alas, I was so tight up with booking the accommodations, drawing up the itinerary, looking up google maps for addresses for places of interest and ploughing through websites and blogs to hunt down famous eating places along our drive up to Penang. I couldn't post this up soon after we were back home as I was busy cleaning up the house and washing and ironing loads after loads of laundry :(

Back to the theme of this post...

I have in mind to bake this classic chocolate torte for my cake friend just before the end of the school term. I thought it would be a good way for her to celebrate the start of the school holidays with her children. I was quite confident that even the most picky eater would not be able to reject a slice of chocolate cake :)

So far this is the 'safest', almost fool-proof cake for me to bake and give away.

The ingredients are simple enough...they are items that are easily retrieved from most home bakers' pantries.

The preparation method is almost similar to baking a chiffon cake...the only difference is, this cake is baked using a normal round cake pan.

There is no worry about the cake not rising tall and mighty in the oven, what we really want to achieve is a dense, sunken and cracked cake!

There is no frosting required to decorate the cake. Just a simple light dusting of icing sugar does the trick.

Even though I have not made this cake for ages, I was very satisfied with the result...at least it was something that I wasn't too shy to give away, especially to a fellow home baker.

This time I managed to deliver the cake in one piece :)
It was indeed a delight to hear that my cake friend liked it, and to top if off, this is the exact same cake which brought her to my blog. She was wondering why someone would blog about a cracked and sunken cake (^^''')

After hearing from my friend how the texture of the cake turned out...smooth and soft...just the way it should be, I couldn't resist the temptation and went on to bake another one a few days later. This time it was for my husband when he came home to spend a week with us.

This second cake appeared to crack more than the previous one even though I didn't do anything different. The cake produced a nice dome while baking in the oven. Towards the end of the baking time, it started to sink. Upon cooling, the cake collapsed further forming a very sunken centre and kinked sides.

Don't be deceived by its ugly appearance...the cake was wonderfully moist and chocolatey. However, I must alert those with sweet tooth...the semi-sweet dark chocolates, with at least 60% cocoa content, plus the unsweetened cocoa powder I used, made this cake tasted a little bitter. But for those who prefer dark chocolates to milk chocolates, this is the cake to make whenever you crave for something with a very intense chocolate taste.

Although the cake looks dense and 'kueh-like', the texture is actually very smooth and soft, almost like eating a slice of cheesecake. I attribute the soft and fine crumbs to the minimal flour used in the recipe. This cake is best eaten at room temperature and as with most chocolate cakes, the cake tastes even better when left overnight. I have planned to submit this post for the last Aspiring Bakers event, but I didn't manage to meet the deadline, hope I am able to participate in the next round.



Classic Chocolate Torte

Ingredients:
(make one 18cm cake)

150g dark chocolate
100g unsalted butter
3 egg yolks
20g caster sugar
30g cake flour
15g cocoa powder

3 egg whites
50g caster sugar

icing sugar for dusting


Method:

1. Preheat oven to 170 degC. Line the bottom of an 18cm round pan (with removable base) with parchment paper. Grease and flour the sides. Separate egg whites from egg yolks when the eggs are still cold from the fridge. (It's easier to separate eggs while they are cold). Sift together flour and cocoa powder, twice, set aside.
2. Melt dark chocolate and butter in a bowl over a pan of simmering water (make sure the bowl is able to sit above the water and it should cover the pot so that steam will not get inside the bowl). Remove from heat. Let cool.
3. With a manual whisk, whisk egg yolks with 20g of the caster sugar, till the mixture turns pale, becomes thick and creamy. Add in the melted chocolate/butter mixture. Whisk till well mixed. Add in flour mixture and fold gently with a spatula. Set aside.
4. In a clean, dry mixing bowl, beat egg whites with a handheld electric mixer on low speed until mixture becomes frothy and foamy.  Add half of the sugar amount and turn to high speed and beat the mixture. Continue to add in the remaining sugar and beat until the egg whites reaches the soft peak stage.The soft peak stage is reached when the peaks of the whites curl over and droop slightly. The egg whites should appear smooth and glossy. (Do not over beat the whites still stiff, it is better to beat the whites still soft peaks for easy folding with the yolk batter.)
5. Add the egg white to the egg yolk mixture in three addition. Each time, fold in gently with a spatula, making sure all the egg whites are incorporated into the batter. Note that any unmixed egg white lumps may cause holes in the final product.
6. Pour batter into the prepared cake pan. Tap the cake pan slightly on tabletop a few times to release any trapped bubbles in the batter. Bake at 170 degC for 30 ~ 35 mins, or until a skewer inserted into the centre comes out with a few moist crumb. The cake surface will start to crack while still in the oven.
7. Remove cake from oven, leave it in the pan for about 5mins. Unmould and let cool, right side up (do not invert) on wire rack. The cake is best eaten at room temperature. If stored in fridge, bring the cake to room temperature before serving.

Recipe source: adapted from Delicious!! Baked Cakes