Molten Chocolate Cake - (Flourless)

Ingredients:

113 gram unsalted butter, cut into small cubes
170 gram dark cooking chocolate (60%-70%), finely chopped
3 large eggs, separated, at room temperature
1/3 cup sugar
1 tsp vanilla extract
1/8 teaspoon cream of tartar
1 tbsp sugar

Instructions:

1. Using a silicone pastry brush, generously butter four 8oz ramekins and dust the insides with granulated sugar. Set aside. 
2. Preheat the oven to 200C.
3. In a microwavable bowl, combine the butter and chocolate together. Microwave for 20 seconds, take it out and stir using a silicone spatula. Put it in the microwave again for 20 seconds and stir. Repeat until the mixture fully melted and smooth when stir. Set aside.
4. In a bowl of an electric mixer, combine the yolks and sugar. Beat until thick and pale, about 3 minutes. Beat in the vanilla.
5. Using a silicone spatula, fold in the chocolate mixture into the yolk mixture until well blended.
6. In a clean mixing bowl, whip the egg whites until frothy, add the cream of tartar and whip until soft peaks form. Gradually add the sugar and continue whipping until firm peaks form.
7. Using a silicone spatula, gently fold in the egg white mixture into the chocolate mixture until just incorporated.
8. Scoop the batter into the prepared molds. Bake for 10-15 minutes until the outside edges set but the inside still wobbly when you give them a shake.
9. Take them out from the oven and let them rest for a minute or two. Serve with ice cream or cream, or just dust the top with confectioners' sugar.

Chocolate Madeleines

Ingredients:
1/3 cup (60g) all purpose flour
1/4 cup (20g) Dutch processed cocoa powder
2 large eggs
1/2 cup (125g) sugar
1/4 tsp salt
1 tsp vanilla extract
6 tbsp (90g) unsalted butter, melted and cooled
Confectioners' sugar for dusting

Instructions:

1. Preheat oven to 190C. Using a pastry brush, heavily brush a 12 standard madeleine pan with room temperature butter. Dust the pan with flour. Turn the pan upside down, tap it gently to discard the excess flour.
2. In a medium bowl sift together the flour and cocoa powder. Set aside.
3. In a bowl of a  stand mixer, combine the eggs, sugar and salt. Beat until light in color and fluffy (about 3 minutes).  Beat in the vanilla. Sprinkle the flour mixture and beat on low speed until combined. 
4. Using a rubber or silicone spatula, fold in half of the melted butter until just incorporated. Add the remaining butter and mix until well combined.
5. Spoon the batter into the prepared pan evenly.
6. Bake until the tops spring back when lightly touched, about 10-12 minutes.
7. Remove the pan from the oven, invert it over a wire rack and rap the pan on the rack to release the madeleines. Let cool for 10 minutes and dust the shell patterned sides with confectioners' sugar just before serving.

German Chocolate Cake

Don't be intimidated with the huge amount of condensed milk used in making the cake's filling. I did actually, when I first saw this recipe...or any recipe that calls for condensed milk or toffee or dulce le leche because I can't take anything that is too sweet. But then, I thought I'd give it a try. And it turned out that the cake is not that sweet and the filling complements the cake which make it very delicious. The sweetness of the condensed milk is well balanced by the amount of yolks, nuts and coconuts in it. The structure of the cake is very good and I guessed the cake recipe can be used for making a birthday cake with a thick frosting or with fondant. The cake is still soft and easy to cut even after refrigerating it overnight.

German Chocolate Cake

Ingredients:
3/4 cup plus 2 tbsp sifted unsweetened cocoa powder
1/2 cup boiling water
1/2 cup canola oil
4 large eggs, separated at room temperature
2 egg whites, at room temperature
1 tsp vanilla extract
3/4 cup sifted cake flour
2/3 cup sifted bleached all purpose flour
1 1/2 cups sugar
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt

Instructions:

1. Prepare two 9x2 inch round cake pan, bottoms greased with butter and topped with round parchment papers.
2. Preheat the oven to 175C, 20 minutes before baking.
3. In a mixing bowl of a stand mixer, whisk the cocoa and boiling together until smooth. Cover with plastic wrap and bring to room temperature.
4. Add the oil and yolks to the same mixing bowl. Attach the mixer with a whisk beater and beat for 1-2 minutes until smooth and resembling a butter-cream. Scrape down the sides of the bowl and add the vanilla. Beat for a few seconds.
5. In a medium bowl, sift together the flours, baking soda, baking powder and salt. Add the sugar and whisk until combined. 
6. Add half of the flour mixture into the mixer and beat until the dry ingredients are moistened. Scrape down the sides of the bowl. Add the remaining flour and beat well for about 1-2 minutes. Scrape down the sides of the bowl.
7. On low speed, add the egg whites. Gradually raise the speed to medium high and beat for 2 minutes.
8. Scrape the batter into the prepared pans.
9. Bake for 30 minutes or until a cake tester inserted into the center of the cakes comes out clean.
10. While still hot, unmould the cakes and let cool on wire racks.

Classic German Chocolate Cake Filling

Ingredients:
1 cup pecan pieces, broken medium coarse
1 cup plus 3 tbsp sweetened condensed milk
3 large egg yolks
8 tbsp / 113g unsalted butter, cut into 4 pieces
1 tsp vanilla extract
1 3/4 coconut flakes

Instructions:

1. Spread the pecans evenly on a baking tray and bake for about 7 minutes at 175C. Set aside.
2. In a medium heavy bottomed saucepan, whisk together the condensed milk and yolks. Add the butter and put it over medium heat. Using a silicone spatula, constantly stir the mixture together until thickened enough to pool slightly on the surface before disappearing. Remove from heat. Add in the vanilla, pecans and coconuts and continue cooking for a minute.
3. Scrape the mixture into a large bowl. Cover with kitchen towel and allow to cool at room temperature.

Assemble the Cake

Set one cake layer on a cake plate or cake cardboard. Spread half of the filling onto the cake, about 1/4 inch thick. Place the second cake on top and press gently down on it. Frost the top layer with the remaining filling, spreading it right up to the edges.

Fudgy Chocolate Layer Cake

This recipe is from F&W magazine. But of course with a little bit adjustments, I only make 2 layers instead of 3. I also sandwiched the cake layers with whipped cream. I whipped 1/2 cup whipping cream and a tablespoon of sugar until firm peaks form. Other than that, just follow the recipe.

Theme: Chocolate
Title: Fudgy Chocolate Layer Cake
Inspiration: F&W Magazine

Cake

Ingredients:
1 1/2 cups sugar
1 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/8 teaspoon salt
1 cup buttermilk
3 large eggs
2 1/2 teaspoons pure vanilla extract
6 tablespoons unsalted butter, softened
1 cup hot coffee

Filling and Frosting

Ingredients:
1 1/4 pounds bittersweet chocolate, finely chopped
1 cup heavy cream
2 tablespoons light corn syrup
5 tablespoons unsalted butter, softened
1 tablespoon sugar
1 tablespoon water 
 

 Instructions:

1. Preheat the oven to 160C(fan forced). Line the bottoms of three 8-inch round cake pans with rounds of parchment paper. Spray the pans and the parchment paper with vegetable cooking spray.
2. In a large bowl, whisk the sugar with the flour, cocoa powder, baking powder, baking soda and salt. In a small bowl, whisk the buttermilk with the eggs and vanilla. In another small bowl, melt the butter in the hot coffee. Using an electric mixer, beat half of the buttermilk mixture into the dry ingredients at low speed. Beat in half of the coffee mixture, then scrape down the bowl. Beat in the remaining buttermilk and coffee mixtures.
3. Pour the batter evenly between the prepared pans and bake for 25 to 30 minutes, rotating the pans halfway through baking, until the cakes are springy to the touch. Let the cakes cool in the pans for 10 minutes, then turn the cakes out onto a rack to cool completely. Peel off the parchment paper.
4. Put the chocolate in a large bowl. In a small saucepan, bring the cream and corn syrup to a boil. Immediately pour over the chocolate and let stand in a warm place for 5 minutes. Gently whisk the ganache until smooth. Whisk in the butter until incorporated. Refrigerate, stirring frequently, until the ganache is thick enough to spread, about 30 minutes.
5. In a microwave-safe bowl, combine the sugar with the water and heat for 30 seconds. Stir to dissolve the sugar. Set a cake layer on a cake plate or cake cardboard and brush lightly with the sugar syrup. Spread about 3/4 cup of the frosting onto the cake in an even 1/4-inch layer. Repeat with the remaining cake layers, sugar syrup and frosting. Spread the remaining frosting around the sides of the cake. Let the cake stand at room temperature for at least 1 hour before slicing.

Oh-So-Velvety Chocolate Cake

Nobody will get tired of chocolate I reckon...at least I don't. Chocolate sauce, chocolate shake, chocolate chip cookies, chocolate muffin..and of course chocolate cakes! This is a very simple chocolate cake recipe and for me the best chocolate cake is the one that uses buttermilk...it makes a lot of difference particularly in terms of structure and texture. Chocolate cake with buttermilk as one of its main ingredients will be very velvety....the kind of texture that red velvet cake has. The buttermilk reacts with leavening agent, in this case baking soda , to produce carbon dioxide and making the cake so light and fluffy. This could be your basic chocolate cake recipe in making a birthday cake or other iced cake for any occasion.

Ingredients:
1 1/3 cups of cake flour
2/3 cup good cocoa powder
1 tsp baking soda
1 cup caster sugar
2 eggs
1 cup buttermilk
125gm butter, softened
1.5 tsp vanilla essence
250 ml whipping cream, whipped with 1 tablespoon of sugar

Instructions:

1. Preheat the oven to 180C or 160C for fan forced. Brush a 9inch ring tin with melted butter.
2. Sift flour, cocoa and baking soda into a large mixing bowl. Add in the sugar and stir to combine. Make a well in the center.
3. In a medium bowl, combine the eggs, buttermilk & vanilla and lightly whisk. Add into the center of the flour mixture. Using a handheld mixer or a stand mixer, beat for 30 seconds on medium speed. Add the soft butter and beat for another 30 seconds on medium speed. Gradually increase to high speed and beat for about 3 minutes or until the batter becomes very smooth and free of any lumps.
4. Pour the mixture into the prepared pan. Bake for 35 minutes or until a cake tester inserted into the center of the cake comes out clean.
5. Cool completely on wire rack before spreading the whipped cream.

Triple Chocolate Cookies

 
Chocolate or chocolate chips cookies are always on a high demand all year round, aren't they? This weekend I made one big batch of this triple chocolate cookies which recipe I posted last year. But this time, I made a little modification on the white sugar, the chocolate chips and also the presentation.

Ingredients:
2 1/2 cups all purpose flour or cookie flour
2 tsp baking soda
1 tsp salt
1 cup unsalted butter, at room temperature
3/4 cup firmly packed brown sugar
1/4 cup white sugar
1/4 cup vanilla pudding mix
2 eggs
2 tsp vanilla essence
1 cup semisweet chocolate chips
1 cup white chocolate chips
1/2 cup chopped milk chocolate

 

 Let's bake'em!:

1. Preheat oven to 175 degree Celsius
2. Line baking tray with grease paper or silicone mat
3. Whisk the flour, salt and soda in one big mixing bowl, you can also sift it if you want instead of whisking it.
4. Using electric mixer, cream butter and both sugars until white and creamy. Add the vanilla pudding mix and beat for 1 minute. Add eggs one by one and mix just until combined. Pour the vanilla extract.
5. Fold in the flour mixture with the mixer running at low speed. 
6. Fold in the chips using a spatula.
7. Spoon the batter onto the baking tray, an inch apart from each other. I used an ice cream scoop to get an even size. Slightly press the chopped chocolate on top.
8. Bake for 10-12 minutes, turning the tray after 3/4 baking time.
9. Let the cookies cool on baking sheet for 5 minutes then transfer them to wire rack to cool completely. 

Classic Chocolate Cake

I stayed up until 3am last night to watch and get the full result of our Malaysia's 13th General Election. Luckily, I have already applied for an annual leave for today so after my dawn prayer, I continued to get my beauty sleep...until like 9am.. :). 

On the result of the election, the main party, Barisan Nasional (National Front) won 133 parliamentary seats however did not get the two third majority (148 seats). My congratulations to the ruling party. Later in the afternoon today, Najib Razak sworn as Malaysia's Prime Minister. This is his second term. Hope for the best and may Allah blessed us always!

The Cake
Ingredients:

125g semisweet chocolate, finely chopped
1/2 cup boiling water
2 1/2 cups sifted cake flour
1 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, at room temperature
2 cups caster sugar
4 large eggs, separated, at room temperature
1 tsp vanilla extract
1 cup buttermilk, at room temperature

Method:

1. Preheat the oven to 180C /350F. Butter two 9-inch(23cm) round spring form cake pans. Line the bottoms with parchment paper.
2. Place chopped chocolate in a small heatproof bowl. Pour boiling water over the chocolate and stir to melt. Set aside to cool.
3. Sift together the flour, soda and salt onto a plate. Set aside
4. In a mixing bowl of a stand mixer, cream butter and sugar until light in color and fluffy about 5 minutes at medium speed. Beat in the egg yolks and vanilla, then beat in the cooled chocolate mixture. Remove the bowl from the mixer.
5. Using a silicone spatula, gently fold in 1/3 of the dry ingredients until almost fully incorporated. Fold in half of the buttermilk, then fold in another 1/3 of the dry ingredients, followed by the remaining buttermilk. Add the remaining dry ingredientd and fold in until the batter is smooth and all ingredients are fully incorporated.
6. In a clean mixing bowl of a stand mixer fitted with the whip attachment, beat the egg whites until medium peaks form. Using a silicone spatula, gently fold in the egg white into the batter.
7. Pour the batter into the prepared pans, dividing evenly. Bake the cake for 30-35 minutes or until a cake tester inserted into the center of the cakes come out clean.
8. Transfer to a wire racks and let cool for 5 minutes before removing the pan. Let cool completely on the racks.

Chocolate Frosting
750g bittersweet chocolate, finely chopped
2 cups unsalted butter, at room temperature
3 cups icing sugar
2 tsp vanilla essence

1. Place the chocolate and butter in the top pf a double boiler placed over simmering water. Heat, stirring often, until the butter and chocolate melt. Remove from the water and set aside to cool.
2. Sift the icing sugar over the mixture, whisk it along with vanilla essence until smooth.

To assemble the cake:

1. Cut each cake in half horizontally to get 4 layers.
2. Using an icing spatula, spread equal amounts of chocolate frosting evenly between layers.
3. Transfer the cake into a serving plate, frost the sides and top.
4. Sprinkle some grated chocolate on top

Chocolate Tweed Angel Food Cake

I got plenty amount of egg whites in the refrigerator, leftovers from last week's tiramisu...where I took only the yolks. So, there is a recipe using only egg whites, Angel Food Cake. Despite the warning from Rose from Rose's Heavenly Cakes book about many people find the taste of the angel food cake is too sweet...I'm willing to give her recipe a try since she mentioned that the perfect solution is to spangle the batter with grated bitter chocolate(99% cacao chocolate). Since I still got 1 kg of the Manjari chocolate (64% cacao chocolate) and the expiry in very soon, I guessed I just used it instead...with lesser amount. I only used half 3/4 of the suggested amount of the bitter chocolate. The chocolate must first be chilled for about an hour, finely grate them and refrigerate until it is time to be used.

Chocolate Tweed Angel Food Cake

Ingredients:

300g caster sugar

100g cake flour, sifted

1/4 tsp salt

16 large egg whites, at room temperature

2 tsp cream of tartar

4 tsp vanilla extract

56g fine-quality unsweetened or 99% cacao chocolate, chilled, finely grated, regrigerated

The equipment:

1 10-inch (16 cups) 2-pc metal tube pan

Long necked soda bottle or botol kicap besar

The process:

1. Preheat oven to 175 degrees Celsius (165 on my oven)
2. In a small bowl, whisk half the sugar, the flour and salt until combined. Sift the remaining sugar onto another small bowl or a piece of baking sheet
3. In a bowl of stand mixer with whisk beater, beat the egg whites on medium speed until foamy. Add the cream of tartar, and beat at a medium speed until soft peaks form. Gradually beat in the sifted sugar and continue to beat on a medium high speed until very stiff peaks form when the beater is raised. Beat in the vanilla until combined.
4. Sift the flour mixture over the beaten egg whites (1/4 at a time) and fold it using a large silicone spatula. Add in the grated chocolate and mix until fully incorporated.
5. Scrape the batter into the prepared pan. Run a metal spatula or a knife through the batter to prevent air pockets and smooth the surface evenly. I don't think I did it right, my cake has a lots of air pockets! (see photo below)
6.  Bake at the center rack for 30-40 minutes or until golden brown and a wire cake tester inserted into the cake comes out clean.
7. Immediately invert the pan, placing the tube opening over the neck of the bottle, this will prevent the cake from sinking/collapsed. Cool completely for 1 1/2 hours.
8. Loosen the sides and of the pan with a long narrow spatula and remove the center core of the pan. Using the metal spatula or a thin knife, loosen the bottom of the pan. Invert the cake onto a flat plate. Allow the cake to sit for 1 hour before applying the Chocolate Spangled Whipped Cream.

Chocolate-Spangled Whipped Cream

2 cups whipping cream, cold

2 tbsp caster sugar

1 tsp vanilla extract

1 cup dark chocolate, 60%-62% cacao, chilled, finely grated, refrigerated

1/2 cup finely ground almonds (lightly toasted before grinding)

1. Combine cream & sugar in the bowl of a stand mixer and refrigerate for 15 minutes together with the whisk beater.
2. Whip the cream and sugar gradually raising from low speed to medium high until it thickens. Add the vanilla and whip until soft peaks form. Using a large silicone spatula fold in the chocolate and almonds and mix until fully combined.
3. Spread over the cool cake

Verdict:

The cake: Still too sweet for me!! I reckoned the amount of sugar should be reduced as well even though I have reduced the amount of the grated bittersweet chocolate. But I still think it will still be too sweet for me if using 99% cacao chocolate.

The frosting: It is so delicious!...I thought I just scrape off and eat the frosting only ! :)

Devil's Food Cupcakes

The Day: Saturday
The Theme: ALL ABOUT CHOCOLATE
The Book: Williams-Sonoma Essentials of Baking
The Recipe: Devil's Food Cupcakes

The ingredients:
1 cup (125g) cake flour
1/3 cup (30g) cocoa powder
1/2 tsp baking soda
1/8 tsp salt
6 tbsp (90g) unsalted butter, at room temperature
1/2 cup (125g) caster sugar
1/2 cup (105g) firmly packed brown sugar
2 large eggs
1 tsp vanilla extract
2/3 cup (160ml) buttermilk
  

1. Preheat oven to 175 degrees Celsius. Line 12 standard muffin-pan cups
2. In a medium bowl sift together the flour, baking soda, salt, and cocoa powder. Set aside.
3. In bowl of your electric mixer, or with a hand mixer, beat the butter and both sugar until light in color and fluffy (about 5 minutes).  Add the eggs one at a time, beat well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined. 
4. Using a rubber or silicone spatula, fold in half of the flour mixture until almost fully incorporated. Add the buttermilk, followed by the remaining flour. Mix until well combined.
5. Spoon the batter into the prepared muffin cups, filling each cup about three-fourths full.
6. Bake until the cake tester inserted in the center for the cupcakes comes out clean, about 20 minutes.
7. Cool completely on a wire rack  before applying any frosting. I used Whipped Cream Frosting.

Whipped Cream Frosting
1 cup whipping cream/heavy cream
2 tbsp icing sugar
1/2 tsp vanilla extract

Using a stand mixer: 

1. In a large mixing bowl, combine the cream, sugar and vanilla. Put the whisk attachment and mixing bowl in the freezer for 5 minutes.
2. Beat on medium-high speed until medium peaks form

   

 

Chocolate Crinkle Cookies

The Day: Saturday 
The Theme: ALL ABOUT CHOCOLATE
The Book: Williams-Sonoma Essentials of Baking
The Recipe: Chocolate Crinkle Cookies

Ingredients:
125g unsweetened chocolate, chopped (didn't have them, so i used bittersweet Manjari 64%)
1/4 cup (60g) unsalted butter
1.5 cups (235g) all purpose flour (I used cookie flour)
1/2 cup (45g) cocoa powder
2 tsp baking powder
1/4 tsp salt
4 large eggs
2 cups caster sugar
1 tsp vanilla extract
1.5 cups (280g) miniature semi sweet chocolate chips
1/2 cup (60g) icing sugar (sifted), more if needed

1. Put the chocolate  & butter in a microwavable glass bowl and heat it for 15 seconds, stir with silicone spatula, heat it again for 15 seconds and stir, repeat the process until the chocolate & butter fully melted and well blended. Put aside to cool. You can also use a double boiler method as per suggested by the book.
2. In a medium bowl sift together the flour, baking powder, salt, and cocoa powder. Set aside.
3. In a large mixing bowl, combine the eggs, sugar and vanilla. Beat on medium speed until light in color and thick, about 3 minutes. Beat in the chocolate mixture on low speed until blended. Add the dry ingredients and beat until incorporated. Fold in the chocolate chips.
4. Cover the bowl with plastic wrap and refrigerate until firm enough to roll into balls, about 2-3 hours
5. Preheat oven to 165 degree Celsius. Line 2 baking sheets with parchment paper
6. Roll a rounded tablespoon of dough between your palms into a 4 cm ball, roll it in the icing sugar. Place the them 3 cm apart on the prepared baking sheets
7. Bake it for 15 minutes. Let cool in the baking sheet for 5 minutes before transferring the cookies to a wire rack to cool completely
8. Store in an airtight container