Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts

Friday, April 3, 2015

Nutella Brownies

nutella brownies

This recipe is adapted from Minty'skitchen .
nutella brownies

170 gm dark chocolate , chopped
8gm cocoa powder
2 gm instant coffee granules 
130 gm butter
175 gm caster sugar
1/2 tsp vanilla extract
3 eggs
3/4 tsp salt
95 gm plain flour
85 gm pecans, chopped( I omitted )
100 gm nutella

Method :
Preheat oven to 180 deg C.  Line a 8 inch pan with baking paper. 
Melt the chocolate, cocoa powder, coffee granules and butter in a bowl set over a saucepan of simmering water, stirring until smooth. 
Remove bowl from heat and let cool for a few minutes.   
Add in sugar and vanilla extract, stir to combine.   
Add in eggs, one at a time, mixing well after each addition.  
Add in salt and flour and stir until well combined.  
Fold in pecans.   
Pour batter into prepared pan and use a spatula to spread evenly. 
Drop spoonfuls of Nutella onto the batter, about 4 cm apart, then use a toothpick to swirl the Nutella into the batter. 
Bake for about 30 minutes, or until the edges appeared crispy but a skewer inserted into the centre comes out with moist crumbs.   
Remove pan from the oven and let cool completely on a wire rack before cutting. 
Brownies can be stored in an airtight container at room temperature for several days or in the fridge for a week.

nutella brownies

Wednesday, May 21, 2014

Coffee Peanut Butter Bread

Coffee Peanut Butter Bread

Guess everyone same like me a coffee addicter, need coffee to start a day, otherwise will feel sleepy and moody all day long...
I, once stop drinking coffee a couple of week, ya...a couple of week only.
For the first couples of day,it is okay with me, but on the 3rd day , I slowly feels my head so heavy, then slowly comes the pain, I couldn't do anything, have to lie down... and it continues for few days.
After that I felt sooooo sleepy, can't do anything...grrrrrr
Now I started the coffee habit again....zzzzzzzz,I just need coffee to kick start my day.;)p
It is like a drug for me to start my day....lols 

OK! today I want to share a bread recipe that related to coffee. I made this few days ago.
While baking this coffee peanut butter bread, the whole house filled with this sweet aromas.Feels so good!
The peanut butter taste not strong enough, should have spread more/thicker a bit.

The recipe source from 'famous cuisine' by chef Alan Ooi.
350 gm high protein flour
5 gm salt
Coffee Peanut Butter Bread
70 gm brown sugar
5 gm instant yeast
215 ml cold fresh milk
11/2 tbsp instant coffee powder
1 tbsp coffee emulco ( I used cappuccino emulco)
40 gm butter

some peanut butter
1 egg for glazing
melted chocolate for garnishing
Snow powder or icing sugar for dusting

Combine ingredients (A) in a mixer.
Beat until forms a dough.
Add in butter and continue beating until it becomes a smooth dough and pass through window pane test.
Cover and leave the dough for ferment about 50 minutes.
Coffee Peanut Butter Bread
Divide the dough into 3 portions.
Roll into round shape and rest for 5 minutes.
Roll out the dough and spread some peanut butter.
Roll up and place onto a greased baking tray.
Leave the dough to ferment for 60 minutes or until it doubled in sizes.
Glaze the dough and bake in pre-heated oven at 180C for about 12-15 minutes.
When cool, drizzle some chocolate and dust some snow powder/ icing sugar.

Coffee Peanut Butter Bread

Coffee Peanut Butter Bread

Love the texture of this bread....really soft...

Coffee Peanut Butter Bread

Should spread more peanut butter....

Coffee Peanut Butter Bread

Thursday, May 15, 2014

Flourless Nutella Souffle Cake


It has been quite a long time I didn't bake any chocolate related cake. And , when this cake is done, it finished in no time.
I'm not a nutella fan, but seeing Wendy made this cake, and it seems awesomely delicious!
From that moment I fell in love nutella....haha...

This great recipe was adapted from Wendyinkk.

Flourless Nutella Souflle Cake
5 eggs( grade B ),separated
80 gm sugar
160 gm unsalted butter
100 gm dark chocolate
200 gm nutella
1 tsp instant coffee dissolved with 1 tsp boiling water
1/2 tsp vanilla extract

Butter for greasing and cocoa powder for dusting.

Snow powder

Method :
Preheat oven at 180 C ( fan off).
Butter and dust sides of a 8 inch spring form pan.
Line the base with baking paper.
Melt butter and chocolate together, stir until smooth.
Put in nutella and mix until smooth.
Put egg yolks one by one and mix well after each addiction.
Mix in dissolved coffee and vanilla.
Set a side.
Beat egg whites until frothy.
Gradually add in sugar and beat until medium stiff.
Put in half of the egg whites into the chocolate mixture and stir with spatula (yes stir), scraping base as you do it.
Put the balance of egg whites and gently stir until combined .
Pour the batter into the prepared pan, it'll be around 2/3 full.
Bake for 35 minutes, or until a dome forms over the rim.
Remove from oven and let it cool down before serving.
Decorate with strawberries and dust some snow powder.

Flourless Nutella Souflle Cake

Flourless Nutella Souflle Cake

Flourless Nutella Souflle Cake

Tuesday, January 7, 2014

Tiramisu Cupcake

Tiramisu Cupcake

Hi!Hi!  Hope it's not too late to wish everyone Happy New Year! Cheers!!

Ingredients :
90 gm butter, softened
1/2 tsp vanilla extract
100 gm caster sugar
Tiramisu Cupcake
2 eggs
150 gm self-raising flour
2 tbsp milk

Preheat oven to 180 C.
Line muffin tray with cupcake liners.
Beat butter, sugar,vanilla and eggs till fluffy.
Add in milk and sieved self-raising flour.Mix well.
Pour the batter into the muffin tray.
Bake in pre-heated oven for about 20 minutes.
Cool cupcakes on wire rack.

Mascarpone cream :
250 gm mascarpone cheese
40 gm icing sugar
1 tbsp marsala 
180 ml whipping cream, whipped.

Combine mascarpone cheese ,sifted icing sugar and marsala, mix well.
Add whipped whipping cream into it, and mix well.
Keep in fridge for later use.
Coffee mixture :
1 tbsp instant coffee granules
80 ml boiling water
2 tbsp marsala 

Combine all the ingredients and set aside.

Some grated dark chocolate for garnishing.

Remove cakes from cases.
Cut each cake horizontally into four.
Brush both sides of cake with slices with coffee mixture.
Join cake slices with mascarpone cream.
Spread tops of cake with mascarpone cream and sprinkle some grated chocolate.
Refrigerated for 3 hours before serving.

Tiramisu Cupcake

This post is linked to the the event, Little Thumbs Up organised by Zoe from Bake for Happy Kids and  Doreen from My Little Favourite DIY , hosted by lice from I Love.ICook.IBake  .

Friday, April 12, 2013

Cheesecake Brownie

Cheese Brownie
This brownies taste very good when serve chilled.

180 gm butter
225 gm cooking chocolate

3 eggs
3 tbsp golden syrup or honey
1/2 tsp vanilla

100 gm cake flour/superfine flour
1/4 tsp baking powder

Cheese Mixture:
350 gm cream cheese
150 gm caster sugar
1/4 tsp salt

1 egg yolk
1 egg

Method :
Line a 8 inch baking tin.
Melt the chocolate and butter(A) over a simmering water,till the chocolate melted.
Beat (B) until thick add in melted (A).Mix till well combined.
Fold in (C),mix till well incorporated.
Pour 2/3 of the batter into the lined tin. Bake at 170C for 10-12 mins.
In the meantime, Beat cheese , caster sugar and salt till fluffy.
Add in eggs, and beat till well incorporated.
Pour the cheese mixture onto the baked brownie, followed by the remaining brownie batter.
Bake at 170C for 35-40 minutes or till cooked.


Thursday, March 1, 2012

Chocolate Cranberry Cupcakes

While blog walking, my kids saw these yummy cupcakes, from Anncoo Journal .My youngest is a chocoholic, she likes everything with chocolate. Everyday she keep asking and asking, non stop,  about these,"when will I do for her, I missed chocolate cupcakes already, please do for me"...bla bla
After I baked those chocolate cupcakes, I let them to layer the top with ganache. Here's the cupcakes, not so beauty but it's so yummy ! They happy, mama also happy..... hahaha :)

Ingredients: Recipe from Anncoo Journal .
80 gm dried cranberries
3 tbsp rum
175 gm butter, softened
150 gm icing sugar
45 gm cocoa powder
90 gm hot water
1 tsp vanilla extract
3 large eggs
75 gm whipping cream
175 gm plain flour
1/2 tsp baking powder
1/2 tsp baking soda

Method :
Soak dried cranberries with 3 tbsp of rum for 1 hour.
Mix cocoa powder with hot water and set aside.
Line muffin pan with cupcakes liner.
Sieve plain flour, baking powder and baking soda together.
Beat butter and icing sugar till pale.
Gradually add in cocoa mixture and vanilla extract, mix well.
Add eggs one at a time, mixing until incorporated and slowly add whipping cream into it, mix well.
Fold in flour, do not over mix and lastly add in dried cranberries, mix well.
Spoon chocolate  batter into prepared muffin cups to 3/4 full.
Bake at preheated oven 170C for 25-30 minutes, or skewer inserted into centre of the cupcakes comes out clean.
Leave cake to col on wire rack and spread some ganache on top of the cake.
Store the remaining cupcakes in the fridge and to soften them at room temperature for 15 minutes or longer before consume.

Ganache Cream :
125 gm cooking chocolate, chopped
100 gm whipping cream 
20 gm butter 
1/2 vanilla extract
1/2 tbsp rum (optional)

Put chopped chocolate and butter in a bowl.
Boil whipping cream and pour cream into the chocolate pieces and stir with a hand whisk to smooth.
Add in vanilla extract and rum, stir well.

If you find that the cream was not heated well enough for the ganache to be smooth, reheat the ganache under double boiler and stir till smooth. (note: off the heat after water is boiled)

You may like to apply 2 to 3 layers of ganache cream to make the chocolate cream thicker.

Kitchen Note: 
Ganache cream can be stored tightly covered in the refrigerator for a month or longer. Reheat the leftover ganache cream in the microwave for 20 seconds and give it a little stir and place it back to the microwave for 10-15 seconds and again stir the cream to smooth. You can use it to frost more baked goods, or drizzle on ice cream.

Monday, October 24, 2011

Chocolate Banana Muffin

I made another chocolate and banana cake.This time is a muffin , but it's  more like a cupcake to me.It's a very soft and moist texture, not like muffin(dense texture). This recipe's from Sonia's blog ,she highly recommended this recipe, and I agreed with her, you should try this. It's easy to make.

Ingredients:( for 15 cups)
125 gm butter
100 gm caster sugar
150 gm cake flour
2 eggs (large)
1/2 tsp baking powder
1/4 tsp baking soda
2 tbsp cocoa powder
100 ml milk
1/2 cup chocolate chips ( I used 100 gm)
150 gm mashed banana
Some banana wedges( about 2 cm length), I omitted this

Sift cake flour, baking powder, baking soda and cocoa powder, set aside.
Beat butter and sugar until fluffy.
Add in eggs one at a time, mix well.
Mix in the sifted flour, and combine well with milk.
Add in mashed banana, mix well.
Lastly add in chocolate chips.
Scoop the batter into the muffin paper liner to about 3/4 full.
Bake in preheated oven at 180 for 25 minutes.

Monday, October 10, 2011

Chocolate Banana Cupcake

This is one of my favorites cupcakes.The combination of banana and chocolate , so perfect!
I used over ripe Dole banana and Cacao Ivory dark chocolate.

2 1/2 cups flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup  buttermilk *
170 gm unsalted butter
1 1/2 cups caster sugar
5 eggs
300 gm mashed banana

* To make butter milk add 1 tbsp vinegar/lemon juice into 1 cup milk.Leave it for about 10 minutes.

250 gm chopped dark chocolate
135 gm whipping cream
10 gm butter

Pre - heat oven at 180C.
Line cupcakes tray with cupcake liners.
Sieve flour,baking powder and baking soda , add in salt and set a side.
Beat butter and sugar on medium speed , until light and fluffy.
Add in eggs, one at a time, mix till well blended.
On low speed ,mix in the mashed banana until well combined..
Still on the low speed , add in the dry ingredients and butter milk, beginning and ending with dry ingredients , mixing until just incorporated.
Pour the batter into prepared cupcake tray.
Bake in pre heated oven for 20 -25 minutes.Cool on wire rack.

For Ganache:
Cook whipping cream until boil.
Add it into chopped dark chocolate,stir until completely melts.
Add in butter, mix until well combined.
Leave it to cool.Set it in fridge until its thick.
Frost the banana cupcake with ganache, decorate with thousands and serve.

Sunday, September 18, 2011

Toasted S'mores

This snack is easy to make.Kids will love this.
I recommend you to use a smaller marshmallow.

A packet of graham crackers (or digestive biscuits)
Some cooking chocolate
A packet of marshmallows

Arrange crackers on a tray.
Break off some cooking chocolate and put it on top of a cracker.
Place a marshmallow then top off with another cracker.
Toast it in a toaster oven till you notice the marshmallow taking a golden brown sheen.
Cool it on wire racks and serve.

 Ready to serve.

Thursday, August 11, 2011

Pecan Chocolate Tarts am I going to say about this tarts???I saw these tarts at here the other day, while doing blog walking, which she get it from here .As can see from the date ,it is quite old recipe.

And it's a worth to try ,these pecan chocolate tarts were so delicious.It has the crunchy pastry,although I made them and store it in fridge for 24 hours, the pastry still crunch.
While making the dough, I made mistake in the process, I took out butter for too long, about 1 1/2 hour,the butter turned out too soft,then I cream it with sugar , also too long, so, the pastry quite soft, hard to handle.The recipe mentioned,  rest the dough in the fridge for 1 hour, but rest it for 9 hours....LOLs.....Took out from fridge and thaw it , but still soft , still hard to handle.
How?? This is how I did......
I dip my fingers into a bowl of, my fingers mess with flour,my table top too.....haiz..., and manage to press the dough into the tarts mould, yay.......
Ok, enough of talking !!! Here's the recipe :This is the original recipe, I made half of the recipe.

Chocolate Pastry : 
340 gm butter
160 gm sugar ( I used caster sugar)
1/2 tsp vanilla essence
80 gm eggs
500 gm plain flour
45 gm cocoa powder

Sift plain flour together with cocoa powder, set aside.
Cream butter and sugar till creamy, add in vanilla essence & beaten egg and mix thoroughly.
Add in sifted flour and cocoa powder, mix till just combined.
Rest in fridge for 1 hour.
Press dough in moulds of your choice.
Bake in oven for 15 to 20 minutes till cooked ( I did 20 minutes 180C). Set aside to cool.

Soft Caramel:
200 gm evaporated milk.
200 gm sugar
1/2 pod vanilla bean ( I used vanilla essence)
10 gm orange zest ( about 1 -2  oranges)
60 gm glucose syrup
10 gm butter

Mix all ingredients in a pot and cook till thicken. Set aside to cool.

Soft Ganache:
150 gm dark chocolate
200 gm heavy cream ( I used whipping cream)
200 gm pecans - Toasted and chopped coarsely

Warm up heavy cream( whipping cream, pour in chopped chocolate and stir till chocolate melts.
If mixture is too watery, add in extra chocolate.It should be thick.

Spoon a tsp of soft caramel into the baked tart, sprinkle some toasted chopped pecans on top and then spoon some ganache on top. Tap tarts to even the top.
Chill in fridge and let it set before serving.

As you can see, there's 2 types of tarts mould. I made half of the recipe, so I get large(on the plate ) 12 pcs,and small (not mini)20 pcs .

I'm submitting this post to Aspiring Bakers # 10 : Easy as Pie ( August 2011), hosted by Janine of Not the Kitchen Sink.

Saturday, July 23, 2011

Cheese Brownies

The original recipe comes with nut topping.But I didn't top any nuts,so just name it Cheese Brownies.On the second thought, I might have top it with nuts,to cover the cracked surface.Probably, the cracked was cause by the eggs I used, a grade A's egg.After whip the cheese part, I found it quite runny, And I'm having a hard time to bake it nicely.I keep adding the baking time,till I've to cover it with the aluminium foil to stop the browning.Anyway, its taste  yummy,especially the second day.Here's the recipe from Kevin Chai ( A piece of cake)

Brownie Ingredients: 
150 gm dark chocolate
50 gm butter
2 eggs
50 gm caster sugar
40 gm plain flour
20 gm self-raising flour
1/2 tsp vanilla essence

Lined 7 in square baking tin with aluminium foil.Set aside.( I use 9x5 in baking tin)
Melt the chocolate and butter over a simmering water,till the chocolate melt.
Whisk eggs and sugar until light and fluffy.
Stir in sifted flours,chocolate mixture and vanilla essence.
Spread mixture into prepared tin and refrigerated it for 30 minutes.

Cheese Ingredients:
60 gm butter
200 gm cream cheese
50 gm caster sugar
1/2 tsp vanilla essence
2 eggs ( grade B)
2 tbsp plain flour

Beat butter, cream cheese ,sugar and vanilla essence until creamy and smooth.
Add in eggs, beat well after each addition.
Mix in flour.

Spread the cheese mixture over the brownies.
Bake in pre-heated oven for at 180C for 40-45 minutes, or insert a skewer and comes out clean.

Friday, July 22, 2011

Black Sesame Macarons

Saw lots of macarons on the web,looks so beautiful with the colors.Makes me want to make some.My first badge of macarons was failed.Then I saw Jeannie post her macarons. I would like to try it for a second time.And thank you Jeannie for the recipe,and here it is.Although it got feet, but these macarons looks dry, not shiny.Probably due to longer time baking and high heat.But, anyway here's the recipe that I copied from  Jeannie's .

1/2 cup black sesame seeds ( I used store bought ground black sesame)
1 cup granulated sugar
2 egg whites (about 56-60g, room temperature)
1 tsp egg white powder (I omit this as I have none)
5 tablespoons sugar( I used 3 tbsp)
Mix sesame seeds and 1 cup sugar.  Sieve and set aside.
Beat egg whites until foamy and add the 5 tablespoons of sugar.  Continue beating until stiff peaks.
Add all the sesame powder and fold in until you achieve a lava like consistency.
Pipe out on parchment paper and let it rest for about 15 minutes to form crusts.( I rest it for about 1 hour)
Bake at 140 C for 12-13 minutes until the tops are firm.  I turn the tray half way through the baking for even browning.( I baked at 150C in conventional microwave oven for 13 minutes)
Cool completely before sandwich with chocolate ganache.
100g dark chocolate
40 ml low fat cream ( I used whipping cream) 10-15 fresh cherries, pitted and chopped (omitted)
1/2 tsp balsamic vinegar (i used the white vinegar)

Method:  Place chocolate and cream in saucepan and simmer gently until chocolate melts.Add vinegar and stir to mix. Add the cherries if using and allow to cook for a further 30 seconds. Cool slightly before briefly blend the filling with immersion blender. Cool in fridge to firm up the filling before using.

Sunday, July 17, 2011

Almond Torte

Last month, NutriPlus got this promotion,buy NutriPlus product Rm 30 and above can get cookbook for FREE!! I quickly grab it, although still got many eggs ,chicken franks in my fridge,I don't care!I just want that cookbook!!'ll show you later.
And,today, I tried this Almond Torte recipe by Mei Kei from this cookbook.Very nice.I cut down the sugar, cause,I think about the chocolate ganache is quite sweet.

Meringue discs:   
155 gm toasted whole almonds
55 gm cornflour ,sifted
55 gm icing sugar
300 gm egg whites (from about 8 eggs)
3/16 salt(I just add 2 pinches)
110 gm sugar ( I used 80 gm)

Chocolate Ganache :
320 gm dark chocolate
340 gm whipping cream

Cocoa powder

To make the meringue discs:
Draw 5 circles of 8 inch diameter on parchment paper.
Grind the toasted almond until fine.
Mix in the sifted cornflour and icing sugar until well combined.
In a separate bowl, whisk egg whites with salt until foamy.
Add in sugar gradually and continue to whisk until whites are stiff, but not dry.
Fold  the almond mixture into the egg whites.
Spread mixture equally onto the prepared parchment papers.
Bake in pre-heated  fan oven at 160C,several layers at a time for approximately 15 minutes or, bake all at once in a single layer in a conventional oven at 180 C for 15-20 minutes until discs are golden brown.
Cool discs, peel off baking sheet.

To make chocolate ganache:
Heat the chocolate and 170 gm of the whipping cream in a double boiler until chocolate has melted, leave it to cool.
Whip the remaining cream and fold into the chocolate cream.

To assemble:
Brush a disc with a little water.Spread chocolate ganache onto disc.
Repeat until disc and chocolate ganache are used up. There should be 5 layers of meringue and 5 layers of chocolate ganache filling,ending with chocolate ganache.
Refrigerate torte until ganache is set.
Before serving,sift an even layer of cocoa powder over the top of the torte.

Front page....This is the book that I craze

Back page.....I made this Torte.....her's looks perfect, but mine.....need

Thursday, June 23, 2011

Designer Chocolate Baby Grands

The first batch of Designer Chocolate Baby Grands that I made was months ago.And this Designer Chocolate Baby Grands is the second batch , and brought it to the school and shared it with my friends.They like it very much.It's so delicious with the chocolatety taste .The cake was soft, and  you can just pop it in your mouth right away from fridge.It didn't harden at all.This Designer Chocolate Baby Grand recipe I got it from Wendy , and quite easy to make it.Here's the recipe:

33gm  cocoa powder 
59gm  boiling water 
37.5gm  all purpose flour
37.5gm  cake flour
1 tsp  baking powder
½ tsp  sodium bicarbonate
150gm  sugar 
1/8 tsp  salt
2 large  egg yolks
54gm corn oil
½ tsp vanilla extract.
2 large egg whites   

Chocolate Ganache:
85 gm cooking chocolate
87 gm heavy cream(whipping cream)
1/2 tsp vanilla extract.

Combine (A) into a smooth paste.Set a side, let it cool down.
Sieve all purpose flour,cake flour,baking powder sodium bicarbonate and mix with salt and sugar.
Whisk (E) to soft pick, set aside.
Blend (C) into (A) on medium speed for 1 minute.
Add in vanilla extract/essence.
Add in half of the dry ingredients and beat on low speed till mixed,add another half of the dry ingredients,beat on high speed for about 1 minute.
Pour in half of whisked (E) into the batter, mix well, add , another half till finish.Use spatula to mix it.Mix it well.
Pour batter into lined baking muffin pan until 40% full.
Bake in preheated oven 180 C for 15-20 minutes, or until skewer comes out clean.
Once they are done, prick some holes.
Pour the ganache over the cake.Let it set.Best to be serve when cold.

Chocolate Ganache:
Chop the chocolate into small pieces.
Scald whipping cream(cook over medium heat until bubble appear/just boil),pour it into the chopped chocolate.
Leave for 1 minute.
Stir until smooth, add in vanilla extract.

This's the first Designer Chocolate Baby Grands.

I would like to share some pictures,that I'd taken before the carnival start,and most of the students assembly in the hall.

These are some of the dish that we cook.

My friend fry the "roti jon".We use sardine, onions and eggs, and bread.

Put some lettuce/cabbage,cucumber, mayonaise, ketchup and chilli sauce, and pack it up.

Selling some cakes.

Vegetarian mini chang.

More foods(not from us)

Popiah ( not from us).Did you see the pink color tin?The coupons goes in there.It's been sealed.

See the chicken? It's for Hainanese Chicken rice ball, from Hainanese Association.

Hainanese chicken rice ball.

Students selling coupon.

Teachers and students selling food.

Students and teachers making pizzas.

They use wood fire oven to bake pizzas.

This is my girl, waiting for customers,my friend and me selling waffles..

For the whole week, I was so tired and so do my girls, but we are so happy!!!!