Posts Tagged chocolate

Chocolate Banana Chiffon

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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.

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Chocolate Swiss Roll

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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.

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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

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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.

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Red Velvet Cheese Cake Brownies

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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.

 

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Light Chocolate cotton cheese cake

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Light Chocolate Cotton Cheese Cake

Ingredients:
125g cream cheese
50g Chocolate either semi sweet or dark
40g butter (salted)
60g milk
30g corn flour (sifted)
20g castor sugar
3 eggs (separate yolks and whites)
1tsp lemon juice
50g castor sugar

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Method:

1. First preheat oven at 150 degree C and line bottom of an 7″ round cake pan. Grease the sides.
2. Melt cheese with 20g sugar, chocolate and butter in a double boiler, whisking until u get a smooth batter. Remove from heat. Add in cold milk and whisk until smooth.
3. Whisk in the egg yolks. Add corn flour and whisk again until well combined.
4. Next beat up egg whites on high speed and add lemon juice and spoonfuls of the 50g castor sugar until u get firm peaks meringue.
5. Add 1/3 of the meringue into the cheese mixture and gently fold until combined. Repeat with another 1/3 until all is used up.
6. Transfer batter into prepared pan.
7. Bake the cakes in water bath for 70-80 minutes or until cooked.
8. Remove from oven, leave to cool a few minutes before unmoulding. Chill well before cutting with serrated knife to get neat slices.

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Orange/Chocolate Sponge Cake

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Orange/Chocolate Sponge Cake

Ingredients:

6 large egg yolks
70g oil
100g orange juice
90g Self raising flour
1/2 tsp salt
Zest of one orange
1 tablespoon of cocoa powder

6 egg whites
100g sugar
1/4 tsp cream of tartar

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Method:

1. Line the bottom an 8″ round pan. Grease the sides for easier unmoulding. Preheat oven to 160C.
2. Sift flour and salt together.
3. Beat egg yolks, oil together until combined before adding orange juice and zest.
4. Stir in the flour. Set aside.
5. Beat egg whites until frothy before adding cream of tartar. Continue beating while gradually adding the sugar. Beat till firm peaks but not stiff.
6. Fold in 1/3 of the meringue into the yolk batter with a hand whisk. Add another 1/3 and fold until almost combined. Add the last portion and switch to a spatula to scoop the batter from the bottom of the bowl and fold up. Keep at it until no streaks of yolk batter can be seen. Divide into two portions, add cocoa powder into one and mix in gently.
7. Scoop two large scoops of each batter into prepared pan alternatively on top of each other. Tap after every two scoops to flatten and remove bubbles. Bake with a water bath at 160C for 75-80 minutes or until cooked.
8. Remove from oven, wait until cake has pulled away from the sides before inverting on to a smooth non stick pan. Remove paper lining and re-invert on to a rack.
9. Place cake in the oven (do not turn it on) to dry using the remaining heat if the cake is still wet.

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Coffee Bean Cookies

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Coffee Bean Cookies
(Yield about 100 beans)

Ingredients :

110g Butter (unsalted)
50g Icing sugar
pinch of salt

3g coffee powder
10g Cocoa powder
100g All purpose flour
80g potato starch

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Method:
1. Beat slightly softened butter with icing sugar until soft and smooth, about 1 minute. Do not over beat or your cookies will spread too much.
2. Add sifted flours/coffee/cocoa powder and salt and mix evenly to form a smooth dough.
3. Divide the dough into 4g each, roll them into oval shapes and with a plastic knife/cutter, make a slit in the middle of the cookie to resemble coffee beans.
4. Bake in a preheated oven at 150C about 20-30 minutes or until cooked.
5. Store the cookies into the air-tight container once they are cooled.

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