Cake fondant ultra-chocolaté

Cake fondant ultra-chocolaté

makes two loafs

for the cake
200g plain flour
1/2 tsp baking soda
50g cocoa powder
275g caster sugar
175g butter
2 eggs
1 tblsp natural vanilla extract
175g chocolate, melted
80g double cream
125g boiling water

for the syrup
1 tsp cocoa powder
125g water
100g caster sugar

for the topping
25g milk chocolate

Method
1) Preheat the oven to 170°C. Grease and line two loaf tins (21 x 11cm and 7.5cm deep) with baking paper, making sure you cut it well above the rim so you’ll have handles to later get the cake out from its tin.
2) Put the flour, baking soda, cocoa, sugar, butter, eggs, vanilla extract, melted chocolate and double cream into a bowl, and mix with a wooden spoon until smooth. Slowly incoporate the boiling water and divide the batter between the twi loaf tins.
3) Bake for an hour, or until firm to the touch.
As soon as the cake is baked, remove from its tin using the baking paper, and place on a cooling rack, leaving the baking paper in place.
4) Put the syrup ingredients of cocoa, water and sugar into a small saucepan, and boil for approximately five minutes, until thickened.
5) When the syrup is ready, pierce the cake a few times using a skewer or a long match, and pour the syrup as evenly as possible over the cake. Let the cake become completely cold, remove the paper, and place it on your serving plate.
6) Get your chocolate, and slice thin slivers off the block with a heavy knife, until you’ve got enough to cover the top of the cake.

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Japanese Dark Pearl Cake (Momijj version)

I did some modification to the receipe. I used 3 large eggs instead.

Ingredient
75g chocolate bar- chopped
45ml water
50g corn oil
15g cocoa powder
50g cake flour
1/4 tdp bicarbonate of soda
3 egg yolks (abt 55g - 60g)

Egg white batter:
3 egg white (abt 150g)
50g castor sugar
pinch of salt
1/8 cream of tartar

Method
1) Melt chocolate and stir till smooth. Add in cornoil slowly, stirring all the time till smooth. Fold in the rest of the ingredients and stir till smooth. (using double-boiled method)
2) Whisk egg white with cream of tartar till frothy, then pour in sugar gradually and then add in the salt. whisk till a soft peak is formed.
3) Fold egg white into the egg yolk mixture and then pour into a 18cm round cake pan.
4) Bake at 175C for about 45 mins. or till cooked.
5) Invert cake onto a cooling rack until completely cooled. Remove cake from pan and serve.

Note: The cake is a great success. I like the texture so do my PIL, BIL and SIL.
I will continue to do more of it.

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Japanese Dark Pearl Cake

Japanese Dark Pearl Cake (extracted from Aunty Yochana blog)

Ingredient
150g chocolate bar- chopped
90ml water
100g corn oil
25g cocoa powder
65g cake flour
1/2 tdp bicarbonate of soda
115g egg yolks

Egg white batter:
225g egg white
100g castor sugar
pinch of salt
1/8 cream of tartar

Method
1) Melt chocolate and stir till smooth. Add in cornoil slowly, stirring all the time till smooth. Fold in the rest of the ingredients and stir till smooth. (using double-boiled method)
2) Whisk egg white with cream of tartar till frothy, then pour in sugar gradually and then add in the salt. whisk till a soft peak is formed.
3) Fold egg white into the egg yolk mixture and then pour into a 23cm to 25cm round chiffon cake pan.
4) Bake at 175C for about 45 mins. or till cooked.
5) Invert cake onto a cooling rack until completely cooled. Remove cake from pan and serve.

Note: I have tried baking this cake. It is a very nice cake, yummy, spongy and moist. However, my cake raised very well but collapse very badly after it cool down.

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Vanilla Cupcake

Vanilla Cupcake
(thanks Li Ming for giving me her receipe)

Ingredient
200g unsalted butter, cubed and softened
200g caster sugar
4 eggs, lightly beaten
2tsp vanilla essence
250g self rasing flour, sifted
8tbsp light sour cream or milk

Method
1. preheat oven to 180C2. Cream butter and sugar in mixer till light and fluffy.
2. Add eggs in, then vanilla essence. Beat well. Stir in flour till just combined.
3. Stir in sour cream, do not overmix.
4. Fill paper cases till 3/4 full, Bake till inserted toothpick comes out clean.

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Chocolate Walnut Cake

Chocolate Walnut Cake - by Aunty Yochana

Ingredient:

1part
380g butter
50g sugar
1/4 salt

2nd part
200g egg yolks
2tbsp dairy whipped cream - optional
230g cake flour
150g Walnut - chopped
100g chocolate chip/rice
5gm baking powder (double action)

300g egg white
250g sugar

1 tsp coffee emulco/paste - optional

Method:
1) Cream butter, salt and 50g sugar till white and creamy at high speed.
2) Drop in egg yolk into the creaming butter one at a time till finished. Aff in coffee paste.
3) Sift cake flour and baking powder, pour into the above mixture and let it mix till evenly.
4) Whisk egg white with sugar till soft peak. Fold into butter mixture.
5) Fold in chopped walnuts and chocolate chips
6) Pour into two 8" round baking tins
7) Bake at 175C for 45 min or till cooked.
8) Cool on a cooling rack before slicing.


Afternote: If using two tins, 800g of mixture per tin.

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Prune Butter Cake

Prune Butter Cake by Aunty Yochana

Ingredient
250g butter
65g sugar
1/4 tsp salt
125g egg yolks (abt 5 eggs)
1 tsp vanilla essence

Whisk together
200g egg white
80g sugar

175g softasilk flour or Superfine flour/Cake flour
1/2 tsp baking powder (double action)
200g chopped prune
1 to 2 tbsp Armagnac or Run or prune juice (optional)

Method:
1) Soak prune in run or armagnac or some prune juice for 20mins. Toss with 1 to 2 tbsp flour
2) Cream butter and 60g sugar till creamy.
3) Add in prune, vanilla essense then egg yolks slowly into the creaming butter.
4) Add in sifted flour and chopped prunes.
5) Whisk eff white with 80g sugar till fluffy, fold into the butter batter and mix till well mixed.
6) Pour into a 8 - 9" cake tin and bake at 175C for about 40-45 min.

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Lapis Speckok

Lapis Speckok by Aunty Yochana



Ingredient

567g butter
20 egg yolks
5 egg whites
260g sugar (divide into 2 parts)
142g plain flour
3 tbsp Brandy / Rum or Orange juice
4 tbsp Condensed Milk
1 tsp Vanilla Essence
2 tsp Lapis mixed Spice (Bake King)

Method:
1) Cream butter and condensed milk till creamy
2) Add in mixed spice, vanilla essence and brandy/run or Orange juice
3) Fold in flour
4) Whisk egg yolks with 1 part of sugar till lemony in color
5) Whisk egg white with 1 part of sugar till stiff peak
6) Fold all the 3 above together till well combined
7) Bake the batter layer by layer in a 8" square tin, lined with parchment paper.

Procedure of baking:
1) Heat up the pan for 5 min in oven at 175C.
2) spoon about 120g on the 1st layer and bake till almost golden, then turn over to grill mode and bake till cooked.
3) Next layer: Spoon in 110g of batter and grill for about 8 mins till golden and cooked. Continue process till finished.
4) Last layer: half cooked, switch to overn temperature of 175c and bake for another 15 to 20mins.
5) Leave the cake to cool in the tin for 5 min before removing from the tin.
6) Remove onto cooling rack to cool before slicing.

Afternote:
As I am using Tefal Oven so the 175C grill is too strong for the bake. The batter has no time to cook but was grill brown very fast. So i used a foil to cover the top of the tin and left it in the over to cook for 5min. Still at the grill 175C mode. After 5min, I removed the foil and let it brown the top before another layer.

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Quick & easy muffins

The original receipe was name as cupcake but I find it taste more like muffins.

Quick & easy muffins

Ingredients

225g self raising flour, sifted

130g sugar

125g butter, soften

3 eggs

60ml milk

1 tsp vanilla extract

Method

1) preheat overn to 180C

2) place sugar butter eggs, n vanilla extract in a bowl, beat to combined

3) gradually add in the flour

4) beat well till mixture is smooth and pale

5) stir in chocolate chip, raisin, nuts, etc if u like

6) spoon mixture into the muffin cupsbake for 15 min till golden on topcool on the rack.

Afternote: I used the small muffins cup, rbr to fill up only half full cos the cake will raise another half height more. I calculated and my oven took ard 20 - 25 mins for this receipe, so thumb of rule, just a satay to test the muffins before taking out.

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