Tuesday, June 29, 2010Y
Let there be Alcohol!
I have a thing for alcohol. But the thing about alcohol is that it has bad associations. Tell people you use alcohol all the time, they give you the look like you are some kind of troubled teenager with family issues and developed some alcohol problems. But no. It's very unfair to alcohol... it didn't do anything wrong! It's just merely an edible substance that we humans stupidly devour without much conscience and responsibility (aka ex-me). But of course gone were the days when I can afford to skip a day of school, throw the covers over and say 'Fuck it, I'm gonna stay drunk all night.' Now with a day job, the kid just gotta learn to GROW UP.
Aside from all the awesome effects of alcohol, it really brings out the best of other ingredients in the same pot. Think of wine and I imagine a pot of stew or casserole, with the meat tenderised and sweeten by the sweet concord of fermented grapes. Think of a fruity or nutty liquer like Creme de Lychee or frangelico, I immediately thought of those wonderful creamy puddings in Nigella books. Worse... think of Baileys. It totally spells chocolate eggs and sugar for me.
Yes. 3rd spatula I bought this month *Bling*
As much as I can, I try to bring in the alcoholic element into my bakes. But not because I am a total alcohol fanatic, but I find that alcohol compliment the flour, the eggs, the sugar, the vanilla etc very very well. Make some plain vanilla cupcakes with some fruit liqueur butter cream and you'll see what I mean.
Don't you find the blue contrasting the dark chocolate brown so perfectly?
These, started off as very very simple Texas Fudge from Cookie Baker Lynn's blog. I made this on several occasions and I've got people bleeding chocolate out from it. It's so good, I have this with a scoop of ice cream just as dinner on nights I'm alone at home. But good things can get better, especially with Baileys in it. Oh how I freaking love Baileys. It's definitely one of my favorite favorite liquer in this world other than Advocat and Cointreau. The list definitely goes on but for now, let's just talk bout the fudge shall we?
I made the cake part as usual but added some Baileys to the fudge icing... SO GOOD. You know what, I'm gonna add in some orange zest and some Cointreau next =D
Yeah that's me... in the kettle's reflection =(
Btw, I kindda seem stupid to mention this only at the end of my post but yea... 3 Bling related posts in a row!!! I'm a total spoilt kitchen whore yay!!!!
Katherine blogged@ 1:17 AM
0 comments
Saturday, May 15, 2010Y
Blondies... and a $20 whisk
Okay so here's the blondie post. But before I go on to that, let me tell you something that I've spent on recently that most of you might... well, frown upon.
What you see above, is the recent purchase. Yes it's just a whisk, nothing special no big deal about it. But I'm telling you, that is the best SGD 21.06 I have ever spent on Amazon.com. WHAT?! THAT WHISK COST YOU $20!!! BUT I THOUGHT YOUR FAVORITE WHISK WAS A CHEAP $2 FROM DAISO!!!! Yes yes I know but hey... people need to upgrade you know. I first saw this whisk @ Youtube while watching Nigella series. That whisk appears in literally all her episodes.... since day 1. Initially I thought... well she's a celebrity of some sort of course she need to use high end stuff (you don't really see Singaporean bakers using that right?) but then I think it is some sort of conditioning, I have to get one too.
Not just any of those little hand whisk... a Nigella one... a Fox Run one. Yes no one here knows what brand is that but I tell you... their stuffs are good. Nigella approved. I realize so many equipments and tools she uses in her series are from Fox Run! I bought not just this whisk but also another one... but that will be another post.
So I got a new ang moh whisk.... I got a blondie to bake.... I got to do something or else this blog will melt with all that torching from the sun lately. And you know what? I am so gonna use that whisk in anything I am making now to make sure that my $20 and all those shipment is truly worthwhile.
I use it while stirring the white chocolate and butter....
I use it to mix the dry ingredients together...
I use it to mix the wet and dry ingredients together.... even though I shouldn't....
And you won't believe how easy and fast everything come together even though a spatula would make more sense for this job....
About 15 minutes later, my first ever blondie is in the oven already. And 30 minutes later there comes my first every blondie. And nope that's a Tupperware, not the brownie tray the blondie was baked in.
Well one thing though... I may have baked gazillions of brownies and cookies and cupcakes and even bread, I have never actually made blondies. Heck, I didn't even know what they were. Though the name is pretty obvious that it is the opposite of the brownie, I thought they were the coffee version of it and well... to dig the minorities or make something sound sexist. Well... blondies, right? (actually I'm not really sure if I should type that down...) But well, things were actually much simpler than I thought... they are just the blonde/white version of a usual brownie that's made of dark chocolate; they are just brownie made of white chocolate. A little racist but erm.... I'll just stop explaining okay?
I'm sorry that I didn't take more pictures but god they were divine. I brought them all to work and came back with like only a few sad pieces left (well not everyone like something called 'blondie' I guess but those who tried love them) A little note though, get proper white cooking chocolates. I bought those cheap ones made from one of the neighboring countries and the sweetness of the chocolate was pure shocking. If you are going to use those chocolates, omit the sugar totally.... no one would notice =)
Recipe from Exclusively Food
100g butter
200g white chocolate chunks
50g (1/3 cup) self-raising flour
150g (1 cup) plain flour
90g (2/3 cup) macadamia nuts, roughly chopped into quarters
200g (1 well rounded cup) white chocolate chopped into small chunks
112g (1/2 cup) caster sugar
2 large eggs (minimum weight of 59g each)
1 teaspoon (5ml) vanilla extract
Preheat oven to 170 degrees and line a brownie pan with baking paper. Melt the butter and the white chocolate chunks in a saucepan over very low heat. Stir frequently to make sure the bottom doesn't dry or get burnt. Once done leave aside to cool and mix all the flours, the other 200g of white chocolate small chunks and nuts together in a bowl. Stir the caster sugar into the melted chocolate and butter saucepan (You were thinking of adding it to the flour bowl didn't you? =D) and beat in the eggs and vanilla. Add in the nuts and flour mixture and stir till everything coheres. Spread the mixture evenly onto a brownie pan and bake in the middle of the rack for 30-35 minutes.
p.s I over baked mine a little by letting the blondie bake for a full 35 minutes, so I suggest start checking around 20-25 minutes since oven varies a lot. But they are still awesome... even though they appears to be cakey but actually they were very chewy and fudgy.
edit: I was shopping @ Pantry Magic last weekend to realize the exact same whisk selling for only SGD $7.00.... $7.00!!!! Well though the brand wasn't state but... Soooo much for being Nigella =(
What you see above, is the recent purchase. Yes it's just a whisk, nothing special no big deal about it. But I'm telling you, that is the best SGD 21.06 I have ever spent on Amazon.com. WHAT?! THAT WHISK COST YOU $20!!! BUT I THOUGHT YOUR FAVORITE WHISK WAS A CHEAP $2 FROM DAISO!!!! Yes yes I know but hey... people need to upgrade you know. I first saw this whisk @ Youtube while watching Nigella series. That whisk appears in literally all her episodes.... since day 1. Initially I thought... well she's a celebrity of some sort of course she need to use high end stuff (you don't really see Singaporean bakers using that right?) but then I think it is some sort of conditioning, I have to get one too.
Not just any of those little hand whisk... a Nigella one... a Fox Run one. Yes no one here knows what brand is that but I tell you... their stuffs are good. Nigella approved. I realize so many equipments and tools she uses in her series are from Fox Run! I bought not just this whisk but also another one... but that will be another post.
So I got a new ang moh whisk.... I got a blondie to bake.... I got to do something or else this blog will melt with all that torching from the sun lately. And you know what? I am so gonna use that whisk in anything I am making now to make sure that my $20 and all those shipment is truly worthwhile.
I use it while stirring the white chocolate and butter....
I use it to mix the dry ingredients together...
I use it to mix the wet and dry ingredients together.... even though I shouldn't....
And you won't believe how easy and fast everything come together even though a spatula would make more sense for this job....
About 15 minutes later, my first ever blondie is in the oven already. And 30 minutes later there comes my first every blondie. And nope that's a Tupperware, not the brownie tray the blondie was baked in.
Well one thing though... I may have baked gazillions of brownies and cookies and cupcakes and even bread, I have never actually made blondies. Heck, I didn't even know what they were. Though the name is pretty obvious that it is the opposite of the brownie, I thought they were the coffee version of it and well... to dig the minorities or make something sound sexist. Well... blondies, right? (actually I'm not really sure if I should type that down...) But well, things were actually much simpler than I thought... they are just the blonde/white version of a usual brownie that's made of dark chocolate; they are just brownie made of white chocolate. A little racist but erm.... I'll just stop explaining okay?
I'm sorry that I didn't take more pictures but god they were divine. I brought them all to work and came back with like only a few sad pieces left (well not everyone like something called 'blondie' I guess but those who tried love them) A little note though, get proper white cooking chocolates. I bought those cheap ones made from one of the neighboring countries and the sweetness of the chocolate was pure shocking. If you are going to use those chocolates, omit the sugar totally.... no one would notice =)
Recipe from Exclusively Food
100g butter
200g white chocolate chunks
50g (1/3 cup) self-raising flour
150g (1 cup) plain flour
90g (2/3 cup) macadamia nuts, roughly chopped into quarters
200g (1 well rounded cup) white chocolate chopped into small chunks
112g (1/2 cup) caster sugar
2 large eggs (minimum weight of 59g each)
1 teaspoon (5ml) vanilla extract
Preheat oven to 170 degrees and line a brownie pan with baking paper. Melt the butter and the white chocolate chunks in a saucepan over very low heat. Stir frequently to make sure the bottom doesn't dry or get burnt. Once done leave aside to cool and mix all the flours, the other 200g of white chocolate small chunks and nuts together in a bowl. Stir the caster sugar into the melted chocolate and butter saucepan (You were thinking of adding it to the flour bowl didn't you? =D) and beat in the eggs and vanilla. Add in the nuts and flour mixture and stir till everything coheres. Spread the mixture evenly onto a brownie pan and bake in the middle of the rack for 30-35 minutes.
p.s I over baked mine a little by letting the blondie bake for a full 35 minutes, so I suggest start checking around 20-25 minutes since oven varies a lot. But they are still awesome... even though they appears to be cakey but actually they were very chewy and fudgy.
edit: I was shopping @ Pantry Magic last weekend to realize the exact same whisk selling for only SGD $7.00.... $7.00!!!! Well though the brand wasn't state but... Soooo much for being Nigella =(
Katherine blogged@ 7:10 AM
0 comments
Friday, January 1, 2010Y
the first thing i baked for the new year
the very very first thing i baked to kick off my boring life in the kitchen for the new year, is pineapple tarts. not the exact tart type but rather the closed up ones. anyway baked this cause i made the skin earlier and wanted to try out a new recipe for the pastry... cause my old one was gone. anyway the filling was bought from supermarket and got IT WAS HORRIBLE. bloody sweet but the skin is nice.
after that a friend came over to make some domo kun cupcakes. it was kind of last minute and initially i was relunctant to do it cause i thought it's gonna be a slow and hot process in the kitchen. but hey... it wasn't that bad.
anyway. very very tired after all the party and stuff and now typing in a total zombie mode. still wanna wish all my readers a great year ahead and may 2010 be a better year for everybody =)
Labels: chocolate, cupcakes, Pineapple Tarts
Katherine blogged@ 6:30 AM
6 comments
Monday, September 28, 2009Y
totally chocolate chocolate chip cookies
THEY ARE SO FREAKING GOOOOOOOD!
it's another NL recipe, but trust me, when it is called totally chocolate chocolate chip cookie, it really is totally chocolaty chocolate chip cookies . so powerful, so dense and like a bomb, every bite and chew is an impact in the mouth.
not to mention, these cookies were the very very first thing i baked with using the new oven =) my apology for the bad pictures thou. quality were kind of bad due to bad lightnings.
Nigella's Totally Chocolate Chocolate chips cookies
* warning: do not even think bout fats or the sugar content here please
| 125g dark chocolate, minimum 70% cocoa solids |
| 150g flour |
| 30g cocoa, sieved |
| 1 teaspoon bicarbonate of soda |
| 1/2 teaspoon salt |
| 125g soft butter |
| 75g light brown sugar |
| 50g white sugar |
| 1 teaspoon vanilla extract |
| 1 egg, cold from the fridge |
| 350g (2 bags) semi-sweet chocolate morsels or dark chocolate chips |
Serving Size : Makes 12
Preheat the oven to 170°C/gas mark 3. Melt the 125g dark chocolate either in the microwave or in a heatproof dish over a pan of simmering water.
Put the flour, cocoa, bicarbonate of soda and salt into a bowl.
Cream the butter and sugars in another bowl. Add the melted chocolate and mix together.
Beat in the vanilla extract and cold egg, and then mix in the dry ingredients. Finally stir in the chocolate morsels or chips.
Scoop out 12 equal-sized mounds – an ice cream scoop and a palette knife are the best tools for the job – and place on a lined baking sheet about 6cm apart. Do not flatten them.
Cook for 18 minutes, testing with a cake tester to make sure it comes out semi-clean and not wet with cake batter. If you pierce a chocolate chip, try again.
Leave to cool slightly on the baking sheet for 4–5 minutes, then transfer them to a cooling rack to harden as they cool.
Katherine blogged@ 9:20 PM
0 comments
Sunday, March 15, 2009Y
Robyn's Big Fat Chewy Chocolate Chip Cookies
its really frustrating when you woke up with a strong craving for something. especially that something that requires baking. and waiting for the butter to come to room temperature. and then mix everything up. and then for it to be baked. and then wait again till its cool enough to eat.
well this was what happened this morning. a bad craving for something sweet and chocolaty. preferably with dough, not too hard and eat it with some tea and honey. so hit the spot. chewy chocolate chip cookies.
when i just started this blog, i swear my name off that i will never use chocolate chips in my bakes. they are tiny, they taste nothing much but oil and cocoa, they make me feel much unhealthy as compared to eating chunks of chocolate and they look like brown breast with pointy nipples. but anyway. i didn't want to open up another block of chocolate just for my sake and i had this packet of chocolate chip from australia given to me by a friend. so well. here we go.
if you see around my blog you would have noticed that i do keep some links on my blog. er i dunno them personally but just kept their blog as reference and let my readers know whose blog i do read up on. i think all of them are great and always provide great informations and i am using a recipe taken from The Girl Who Eats Everything. the picture on that entry looked too good to resist and guess what, they are called Big Fat Chewy Chocolate Chip Cookies.
to tell the truth i am pretty sick of anything that is crispy and crunchy. as i age i find myself appreciating anything thats softer or chewier. i never have luck baking anything that claimed to be chewy. be it brownies or cookies coz they just somehow thin out too much when inside the oven. but this one is a pretty straight forward recipe and i'm sure those who bake cookies regularly (and sell it weekly like me) will definitely have no problemo. the batter looks promising and surprisingly, doughie. i was expecting a much moist and wet dough.
and then, its time to spoon them onto the trays. compared to my signature CCC, i think the dough texture were almost the same. i didn't use the 1/4 cup to spoon out the dough. i thought that would make a really big and fat chewy cookie so i just used a soup spoon and plonked down a heapful of dough.
taste?
THEY. DEFINITELY. HIT. THE. GOD. DAMN. SPOT.
its chewy, its moist, its not too greasy, its slightly crunchy (its baked what!) the chocolate was surprisingly good, and melty, not too sweet, and so damn good!!! mom thought those were scones but after she took a bite, she was like... 'Oh. Cookie ar?'
try out the recipe! its been a long long time since i tried out a brand new recipe so if i said its easy and good, it really is. so good that i do not feel embarrassed to give some to my old customers to try. and big thanks to Robyn for sharing the recipe! i think she can really cook and bake =P
Robyn's Big Fat Chewy Chocolate Chip Cookies
when i just started this blog, i swear my name off that i will never use chocolate chips in my bakes. they are tiny, they taste nothing much but oil and cocoa, they make me feel much unhealthy as compared to eating chunks of chocolate and they look like brown breast with pointy nipples. but anyway. i didn't want to open up another block of chocolate just for my sake and i had this packet of chocolate chip from australia given to me by a friend. so well. here we go.
if you see around my blog you would have noticed that i do keep some links on my blog. er i dunno them personally but just kept their blog as reference and let my readers know whose blog i do read up on. i think all of them are great and always provide great informations and i am using a recipe taken from The Girl Who Eats Everything. the picture on that entry looked too good to resist and guess what, they are called Big Fat Chewy Chocolate Chip Cookies.
to tell the truth i am pretty sick of anything that is crispy and crunchy. as i age i find myself appreciating anything thats softer or chewier. i never have luck baking anything that claimed to be chewy. be it brownies or cookies coz they just somehow thin out too much when inside the oven. but this one is a pretty straight forward recipe and i'm sure those who bake cookies regularly (and sell it weekly like me) will definitely have no problemo. the batter looks promising and surprisingly, doughie. i was expecting a much moist and wet dough.
and then, its time to spoon them onto the trays. compared to my signature CCC, i think the dough texture were almost the same. i didn't use the 1/4 cup to spoon out the dough. i thought that would make a really big and fat chewy cookie so i just used a soup spoon and plonked down a heapful of dough.
taste?
THEY. DEFINITELY. HIT. THE. GOD. DAMN. SPOT.
its chewy, its moist, its not too greasy, its slightly crunchy (its baked what!) the chocolate was surprisingly good, and melty, not too sweet, and so damn good!!! mom thought those were scones but after she took a bite, she was like... 'Oh. Cookie ar?'
try out the recipe! its been a long long time since i tried out a brand new recipe so if i said its easy and good, it really is. so good that i do not feel embarrassed to give some to my old customers to try. and big thanks to Robyn for sharing the recipe! i think she can really cook and bake =P
Robyn's Big Fat Chewy Chocolate Chip Cookies
Ingredients
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
170g unsalted butter, melted
1 cup packed brown sugar *
1/2 cup white sugar *
1 tablespoon vanilla extract
1 egg
1 egg yolk
1 cup semisweet chocolate chunks chopped from a Green & Black's organic bittersweet chocolate bar (any high-quality bar like Vahlrona or Sharffenberger's would do) **
1. Preheat the oven to 335 degrees. Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 23 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
* - i didn't use any white sugar. just one cup of brown sugar and perhaps bout 2 tbsp more of it. the sweetness was perfectly nice.
** well like i've said, i used some unknown brands of chocolate chip from australia but should be pretty good if we can use some chunk chocolates.
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
170g unsalted butter, melted
1 cup packed brown sugar *
1/2 cup white sugar *
1 tablespoon vanilla extract
1 egg
1 egg yolk
1 cup semisweet chocolate chunks chopped from a Green & Black's organic bittersweet chocolate bar (any high-quality bar like Vahlrona or Sharffenberger's would do) **
1. Preheat the oven to 335 degrees. Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 23 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
* - i didn't use any white sugar. just one cup of brown sugar and perhaps bout 2 tbsp more of it. the sweetness was perfectly nice.
** well like i've said, i used some unknown brands of chocolate chip from australia but should be pretty good if we can use some chunk chocolates.
Katherine blogged@ 11:10 AM
2 comments
Friday, February 13, 2009Y
Aunty Yochana's Steam Moist Chocolate Cake
did i mention that i'm not really a cake person? yes i may have attempted on the chiffon cake for a few times but i still prefer eating cookies and brownies over cake. but the moment i saw Aunty Yochana's Steam moist chocolate fudge cake recipe, i know i definitely gotta make this. one of the main reason is... its not a baked cake and hence no oven! =P
its pretty foolproof recipe i would say. just place the carnation milk, butter, sugar and vanilla essence into a pot and heat it till everything melts. i used cold butter and it took me slightly longer to combine everything.
so after cooling down the butter mixture, just gotta add into the already prepared flour mixture. definitely you can see the chocolate powder used right? this recipe requires a heavy amount of chocolate powder so...make sure you have that at home! so after combining everything, its time for a good steam...
when the cake was done, i was so shocked to see how black it actually was! it was not just brown or dark brown but rather...black! the chocolate aroma was pretty strong too and the cake itself was quite tender.
my poor attempt on cake designing. yea i know you definitely can't tell what it is but i am trying to make a tree with almond nibs. oh well. anyway somehow the fudge doesnt really stay well on the cake, it just keep on dripping so i guess maybe i cooked it a tad too watery. nonetheless it was really good and i think maybe this fudge should go with vanilla ice cream....hmm.....
the moment i'm done with the cake, i immediately cut out a slice and the moment it was in my mouth.... my god. i hate to say this but and please pardon the language...but IT WAS JUST SOOOOOOOOOO FU*KING GOOD!!!!!!!!!
good gracious!!! the cake is not just moist, its pretty light and the chocolate taste just flood over my brains!!! the previous fudge cake i made uses real chocolates but it didn't even hit such a spot!!! THIS IS DEFINITELY THE BEST CAKE I HAVE EVER MADE. it is so good... that i just have to do this... =X
luckily my mom wasn't around. but anyway even mom and all other friends who tried also said the cake was really good. no one could tell it was steamed and i will definitely make this for my niece birthday =D
Aunty Yochana's Steam moist chocolate cake
1 1/2 bar of butter (250 gm + 125 gm) OR Corn Oil **
2 cups of castor sugar
1 can of Evaporated Milk
4 Eggs,lightly beaten with a folk
2 cups of Plain flour ***
1 cup of Cocoa powder
1 tsp Baking powder
1 tsp Baking soda
1 tsp Vanilla Extract or 1 1/2 tsp Vanilla essence
*** this recipe can be halve easily
Combine castor sugar,Evaporated milk,vanilla extract or essence and butter in a saucepan.
Stir over low heat until sugar is dissolved and butter is melted,off fire and
keep warm.
Add the beaten eggs into the slightly cold Evaporated milk mixture and stir till well mix.
Sift the flour,cocoa powder,baking powder and baking soda into a large mixing bowl then pour the eggs mixture over the flour and stir till well mix (cake batter should be runny).
Heat up the steamer.
Lined and greased a 9 inch baking pan or 2 9'inch sandwich pan.
Pour the batter into prepared pan and place the pans into the steamer and cover the top of the pan losely with a piece of aluminuim foil.
Steam over medium heat for 1 1/2 hour (45 mins for 1/2 recipe/ingredients).
Cold the cake in pan before turning out for further decoration.
Chocolate topping
1 can of Condence milk
1 tsp of Vanilla extract or 1 1/2 tsp Vanilla essence
1/2 cup Corn oil
1/3 cup Cocoa powder,sifted
1/8 tsp Salt
1. Combine the sifted cocoa powder,condence milk and oil.
2. Stir over low heat till thicken (stirring all the time).
3. Add in salt and vanilla extract or essence.
4. Cold the chocolate topping a little before spreading on the cold cake.
p.s: i will be flying to Hong kong this sunday morning. its gonna be a week's long vacation and do watch out for the post bout the trip! meanwhile hope everyone had a good weekend and god bless! =D
its pretty foolproof recipe i would say. just place the carnation milk, butter, sugar and vanilla essence into a pot and heat it till everything melts. i used cold butter and it took me slightly longer to combine everything.
so after cooling down the butter mixture, just gotta add into the already prepared flour mixture. definitely you can see the chocolate powder used right? this recipe requires a heavy amount of chocolate powder so...make sure you have that at home! so after combining everything, its time for a good steam...
when the cake was done, i was so shocked to see how black it actually was! it was not just brown or dark brown but rather...black! the chocolate aroma was pretty strong too and the cake itself was quite tender.
my poor attempt on cake designing. yea i know you definitely can't tell what it is but i am trying to make a tree with almond nibs. oh well. anyway somehow the fudge doesnt really stay well on the cake, it just keep on dripping so i guess maybe i cooked it a tad too watery. nonetheless it was really good and i think maybe this fudge should go with vanilla ice cream....hmm.....
the moment i'm done with the cake, i immediately cut out a slice and the moment it was in my mouth.... my god. i hate to say this but and please pardon the language...but IT WAS JUST SOOOOOOOOOO FU*KING GOOD!!!!!!!!!
good gracious!!! the cake is not just moist, its pretty light and the chocolate taste just flood over my brains!!! the previous fudge cake i made uses real chocolates but it didn't even hit such a spot!!! THIS IS DEFINITELY THE BEST CAKE I HAVE EVER MADE. it is so good... that i just have to do this... =X
luckily my mom wasn't around. but anyway even mom and all other friends who tried also said the cake was really good. no one could tell it was steamed and i will definitely make this for my niece birthday =D
Aunty Yochana's Steam moist chocolate cake
1 1/2 bar of butter (250 gm + 125 gm) OR Corn Oil **
2 cups of castor sugar
1 can of Evaporated Milk
4 Eggs,lightly beaten with a folk
2 cups of Plain flour ***
1 cup of Cocoa powder
1 tsp Baking powder
1 tsp Baking soda
1 tsp Vanilla Extract or 1 1/2 tsp Vanilla essence
*** this recipe can be halve easily
Combine castor sugar,Evaporated milk,vanilla extract or essence and butter in a saucepan.
Stir over low heat until sugar is dissolved and butter is melted,off fire and
keep warm.
Add the beaten eggs into the slightly cold Evaporated milk mixture and stir till well mix.
Sift the flour,cocoa powder,baking powder and baking soda into a large mixing bowl then pour the eggs mixture over the flour and stir till well mix (cake batter should be runny).
Heat up the steamer.
Lined and greased a 9 inch baking pan or 2 9'inch sandwich pan.
Pour the batter into prepared pan and place the pans into the steamer and cover the top of the pan losely with a piece of aluminuim foil.
Steam over medium heat for 1 1/2 hour (45 mins for 1/2 recipe/ingredients).
Cold the cake in pan before turning out for further decoration.
Chocolate topping
1 can of Condence milk
1 tsp of Vanilla extract or 1 1/2 tsp Vanilla essence
1/2 cup Corn oil
1/3 cup Cocoa powder,sifted
1/8 tsp Salt
1. Combine the sifted cocoa powder,condence milk and oil.
2. Stir over low heat till thicken (stirring all the time).
3. Add in salt and vanilla extract or essence.
4. Cold the chocolate topping a little before spreading on the cold cake.
p.s: i will be flying to Hong kong this sunday morning. its gonna be a week's long vacation and do watch out for the post bout the trip! meanwhile hope everyone had a good weekend and god bless! =D
Labels: chocolate
Katherine blogged@ 5:45 AM
2 comments
