Posts Tagged chocolate

Vanilla/Chocolate Sponge Cake

 

Vanilla/chocolate Sponge Cake

Ingredients:

6 egg yolks (large eggs)
60g corn oil
1/4 tsp salt
40g castor sugar
60g full cream milk
1 tsp vanilla extract
110g cake flour
25g corn starch
1/4 tsp baking powder (can omit if you wish)

6 egg whites
60g castor sugar
1/4 tsp cream of tartar

1 tablespoon cocoa powder, sifted and blended with 2 tablespoons of hot water

Method:

Line the bottom of an 8″ round baking pan and grease the side. Preheat oven to 160C lowest rack.

1. In a large bowl mix together yolks, oil, salt, 40g sugar, water and vanilla extract. Sift together both flours and baking powder (if using) and add into the mixture and mix until incorporated and smooth. Set aside.

2. Beat egg whites until foamy before adding the cream of tartar and continue to beat until fine foams. Gradually add the 60g sugar and beat until firm peaks.

3. Fold meringue into the yolk batter in 3 portions. Divide final batter into two portions. Add cocoa paste into one portion and gently mix with spatula. Holding the two bowls of batter in each hand, pour the batter simultaneously into the baking pan side by side. Tap gently to remove big bubbles after each layer. Use a skewer to create design on the top if desired. Place the baking pan into another bigger pan; this will act as an insulator to help to regulate the temperature and produce smooth and crack-free cake.

4. I used water bath bake method with top/bottom no fan mode at 160C for 90 minutes. Adjust the temperature and time according to your oven.

5. Remove from pan as soon as possible and cool on rack.

Advertisements

Leave a Comment

Honey chocolate Herman Chiffon

Honey Chocolate Herman Chiffon

Ingredients:

90g All purpose Flour
50g Herman Starter
80g Corn Oil
70g Milk
30g Honey
1/4 tsp salt
6 yolks (from 65g eggs)
10g flour
10g cocoa power

6 egg whites
60g caster sugar
1/4 tsp cream of tartar

Method:

1. In a large mixing bowl, place yolks, oil, Herman starter, milk, honey, salt and use a hand whisk to whisk until combined. Sift in 90g flour and mix again until lump free and smooth. Divide into two equal portion. One portion add 10g for flour and the other portion with 10g cocoa powder. Set aside.
2. Beat the egg white until frothy before adding the cream of tartar and continue to beat while gradually adding the 60g of sugar until a firm meringue is achieved. Divide into 2 equal portions.
3. Fold in 1/3 of one portion of the meringue into the plain yolk batter using a hand whisk until fully incorporated. Add the balance in two portions and towards the end, switch to a spatula to gently scoop from the bottom of the bowl and fold up. Keep folding until no streaks of egg yolk batter can be seen. Do the same for the cocoa portion.
4. Finally scoop both batters alternatively into a 20 cm chiffon pan to form zebra strips. When completed, tap gently to break big bubbles.
5. Bake at 160C for 85-90 minutes steam bake method. Place your tube pan into a seamless pan before placing into another bigger pan filled with hot water. Temperature and baking time is a guide only, so adjust accordingly. Remove the water bath at the last 5-10 minutes of baking.
6. Once cooked, remove from oven immediately and invert to cool before unmoulding.

Leave a Comment

Marble Butter Cake

 

Marble Butter Cake
Recipe adapted from Barry Apek’s Batik Butter Cake

Ingredients:

230 gm salted butter
100 gm caster sugar
200 gm self raising flour (sifted)
4 egg yolks

4 whites
70g caster sugar
½ tsp salt
¼ tsp cream of tartar

liquid:
45 gm milk for vanilla batter
45 gm cocoa liquid (dissolve 10gm of cocoa powder in 35gm of warm water)

Instructions:

1. Beat butter and the 100gm of sugar until light & fluffy. Add in egg yolks, one at a time, beating well until incorporated before adding the next one. Add vanilla extract. Add sifted flour in 3 additions, mix until fully incorporated.
2. Divide the batter in (1) into 2 equal portions.
3. Add the 2 liquids into each of the 2 batters; mix well until combined. Set aside.
4. Whisk the egg white until frothy before adding the cream of tartar. Continue to whisk and gradually adding the sugar, to firm peaks. Divide equally into the two prepared butter batter and gently fold in using a spatula.
5. Spoon the batters randomly into the prepared baking pan.
6. Bake in preheated oven at 165C for 55-60 minutes or until golden brown. I wrap the cake pan with several strips of baking paper wrapped with foil to achieve an even and crackless top.

Leave a Comment

Chocolate Banana Chiffon

IMG_2602.JPG

IMG_2592

Photo taken in day light looks darker.

Recipe adapted from Barry Apek’s

Ingredients:

5 yolks
90 gm cake flour
20 gm cocoa powder
40 gm caster sugar
70 gm corn oil
130g banana puree
50g milk (add this only if yolk batter is too thick – I omitted it totally)
1 tsp vanilla extract
1/2 tsp salt

6 egg whites
60g caster sugar
1/4 tsp cream of tartar

Method

1. In a large mixing bowl, place yolks, oil, banana puree, milk, 40g sugar, salt and vanilla extract and use a hand whisk to whisk until combined. Sift in flour and cocoa powder and mix again until lump free and smmoth. Set aside.
2. Beat the egg white until frothy before adding the cream of tartar and continue to beat while gradually adding the 60g of sugar until a firm meringue is achieved.
3. Fold in 1/3 of the meringue using a hand whisk until fully incorporated. Add the balance in two portions and towards the end, switch to a spatula to gently scoop from the bottom of the bowl and fold up. Keep folding until no streaks of egg yolk batter can be seen.
4. Finally pour batter into a 20 cm chiffon pan. Run a skewer around the batter to break big bubbles.
5. Bake at 160C for 85-90 minutes steam bath method. Place your tube pan into a seamless pan before placing into another bigger pan filled with hot water. Temperature and baking time is a guide only, so adjust accordingly. Remove the water bath at the last 5-10 minutes of baking.
6. Once cooked, remove from oven immediately and invert to cool before unmoulding.

Leave a Comment

Chocolate Swiss Roll

IMG_9856IMG_9859
Chocolate Swiss roll

4 Egg yolks (I used 65g eggs)
35g corn oil
40g full cream milk
1 tsp Vanilla Extract
60g Cake Flour
10g Cocoa powder

4 Egg Whites
70g Castor Sugar

Whipped non dairy cream for filling

Method:

Preheat oven 160C. (Smeg oven, middle rack)

1. In a large mixing bowl, using a hand whisk, whisk together egg yolk, oil, milk and vanilla extract. Sift in flour and cocoa powder and blend until smooth. Set aside.
2. Place egg white into the stand mixer bowl, beat until foamy before adding in sugar gradually and beat until firm and glossy.
3. Fold 1/3 of the meringue into the yolk mixture and mix until incorporated before adding another portion.
4. Pour the batter onto a lined and lightly greased baking tray (28cm square) Smooth the top with a spatula and rap the tray a few times on the worktop to remove bubbles and also even out the top.
5. Bake in a preheated oven for 30 minutes or until golden brown and cake springs back when lightly pressed. Please adjust according to your oven time and temperature.
6. Once cooked, remove from oven and invert on another piece of grease proof parchment paper and peel off the paper lining. Roll the still warm cake together with a clean piece of grease proof parchment paper and allow to cool completely before unrolling the cake and apply your filling and re-roll up. Chill a couple of hours before slicing.

Comments (8)

Chocolate Banana cake

img_7702img_7712Chocolate Banana Cake

100g butter, melted
150g caster sugar
175g self-raising flour
1/4 tsp bicarbonate of soda
1/4 baking powder
4 tbsp cocoa powder
100g chocolate chips
180g very ripe bananas
3 large eggs, separate 2
50g full cream milk (liquid)

For the topping:
100g milk chocolate
50g whipping cream
some chopped roasted walnuts

img_7705
Method:

Heat oven to 160C.  Grease and line bottom a 9 x 5″ loaf pan with baking paper (allow it to hang over top of tin).
1. Mix together sugar, flour, leaveners, cocoa powder and chocolate chips in a large bowl.
2. Mash the bananas in another large bowl and stir in the whole egg + the 2 yolks, melted butter and milk. Once combined set aside.
3. Beat the egg whites until stiff. Set aside.
4. Add banana mixture into the flour mixture and stir until just incorporated.
5. Add 1/3 of the meringue and mix with a spatula to lighten before adding the remaining meringue. Mix gently until fully incorporated then transfer into prepared baking pan.
6. Bake in preheated oven for 70-75 minutes or until a skewer inserted comes out clean.
7. Allow to cool in the pan on a wire rack.

While cooling, prepare the ganache. Heat up 50g of whipping cream and pour over 120g of chocolate chunks, wait few minutes then stir until smooth. Cool slightly then apply to the cooled cake. Chill until ganache is set before slicing and serve.

img_7707

Leave a Comment

Red Velvet Cheese Cake Brownies

IMG_7331.jpg

IMG_7328.jpg

Red Velvet Cheese Cake Brownies

Adapted from here

113g unsalted butter
60g dark chocolate, coarsely chopped
100g castor sugar
2 large eggs
1 tsp vanilla extract
1 1/2 tso red food coloring
100g all purpose flour
1/4 tsp salt

For Cheese layer:
250g cream cheese, room temperature
50g castor sugar
1 large egg
1 tsp lemon juice

Method:

Preheat oven to 170C. Grease the sides and line the bottom of an 8 inch brownies baking pan. Let the parchment paper to over hang on two sides of the pan for easy unmoulding later.Grease the paper as well.
1. In a small pan, melt butter and chocolate together until smooth. Allow to cool slightly.

2. In a large bowl, whisk sugar, eggs, vanilla and red coloring together until combined. Pour in the chocolate mixture and stir until well blended.

3. Add the flour and salt to the mixture and mix with a hand whisk until just combined.

4. Transfer the batter into the prepared baking pan and spread until even. Set aside.

5. Cream the cheese and sugar until smooth before adding the eggs and lemon juice. Cream for a couple of minutes until smooth.

6. Transfer dollops of the cream cheese mixture on to the brownies batter. Use a bread knife to swirl the batters together.

7. Bake in preheated oven for 35-40 minutes or until a skewer inserted comes out with a few crumbs sticking to it.

8. Allow to cool completely in pan before unmoulding by lifting the parchment paper. Cut into squares and serve.

 

Comments (1)

Older Posts »