Chocolate Minicakes (chiffon method)

I was in the mood for chocolate.

 
Chocolate with something else.
But I couldn't decide on that 'something else'. 
So I made them all!

Chocolate cake with Ferrero Rocher.
Chocolate cake with almonds.
Chocolate cake with chocolate chips.

This time round, I decided to try my usual cupcake recipe with a twist.
Instead of the usual creaming method, I made these using the chiffon or egg separation method.

The result: a lighter fluffier cake but a little drier.
I reckon it's the meringue.

I can't say if this yielded a better result or not. It's really a matter of personal taste. If you like lighter cakes, this is the way to go; but if you favour denser, richer, moister cakes, then the creaming method would be your choice.

CHOCOLATE CAKE (chiffon method)
Makes 8 regular sized cupcakes.

50g chocolate, plus milk to make 1/2 cup or 120ml volume
2 egg whites
1/4 tsp cream of tartar (optional)
30g sugar
80g butter
70g sugar
2 egg yolks
1 tsp vanilla extract
120g plain flour
10g cocoa powder
1 tsp baking powder

In a glass measuring cup, measure 50g of chocolate.
Then pour in milk till it reaches the 1/2 cup or 120ml mark.
Microwave the mixture, stirring frequently, till the chocolate is melted and thoroughly mixed with the milk.
Set aside to cool.

Combine egg whites, cream of tartar and 30g sugar in a mixing bowl.
Whisk till soft peaks form.
Set aside.

In another mixing bowl, cream butter and sugar till light and fluffy.
Add egg yolks one at a time till well combined.
Add vanilla extract.
Add cooled chocolate milk mixture and mix well. 

Sift together flour, cocoa powder and baking powder.
Add to batter and mix on low till just combined.
Add the meringue and mix on low till just combined.
Or for an even lighter cake, fold in the meringue using a spatula or balloon whisk.

The batter is now ready for the cupcake liners.
For the Rocher cake, fill cupcake liner 3/4, then place a Rocher on top.
For the almond cake, sprinkle some sliced almonds on top.
For the triple choc chip cake, stir some choc chips into the batter, then fill the cupcake liner. Sprinkle top with more choc chips!

Bake at 150*C for about 25 mins.
Best served warm.
Or better still, with a scoop of vanilla ice cream :)

Enjoy!

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More cake recipes can be found HERE.

Almond Crackle Log

~~~Almond Crackle Log~~~

~with fresh blueberries and rum infused raisins in rich chocolate cream~

Ingredients (meringue):

• 70g almond meal
• 4 egg whites
• 150g caster sugar
• 2 tablespoons of cocoa powder
• 1 teaspoon cornstarch
• 1 teaspoon vanilla essence

Ingredients (filling):

• Chocolate butter cream
• Blueberries
• Raisins

Steps:

1. Preheat oven at 150 degree Celsius.
2. Line baking tray with baking paper.
3. Whisk egg whites until soft peaks and gradually add sugar, one tablespoon at a time.
4. Whisk until stiff and glossy.
5. Fold in almond meal, cocoa powder, cornstarch and vanilla essence.
6. Bake for 40 minutes until meringue is set and lightly golden.
7. Lay a large sheet of baking paper on a work surface and invert the cooked meringue on top.
8. Peel off the baking paper and set aside to cool.
9. Prepare filling of choice and spread filling evenly over the meringue.
10. Gently roll up the meringue. Cut into slices and serve.

Recipe is adapted from Hazelnut Crackle Log from the book "Food for Friends - Desserts. Easy Recipes. Techniques. Ingredients.", by Murdoch Books.

,des

Almond Cupcakes

Happy New Year, my friends!!

May 2011 be a blessed year for you and your loved ones. 

Hash Brown Quiche & Apple Pear Crumble

When I first saw Jennifurla's post on her Ham & Cheese Quiche, I knew I had to try it.  The unusual thing about this quiche is that the crust is made with hash browns!  Now, that was a first for me.

I modified her recipe, since I didn't have ham.  Instead, I used minced pork, pre-cooked with some basil and oregano.  I also added some lettuce and tomatoes, since I had a whole bag of it in the fridge.

The verdict: I love the hash brown crust! First, no mess of having to make the pastry dough and having flour all over the countertop. Second, its crisp and crunchy texture, as well as savoury flavour, just added a whole new dimension to the quiche.  

Thanks for sharing, Jennifurla :)

And for dessert, while the quiche was baking in the oven, it gave me just enough time to whip up this Apple & Pear Crumble. It's easy, nutritious, and fabulous with vanilla ice cream!!

Although you don't see much from the picture, all the fruity goodness is under the crunchy crumble, all thanks to the rolled oats.

RECIPE for 4 portions:

Crumble topping:
65g flour
90g brown sugar (already reduced)
1/2 tsp cinnamon
40g rolled oats
25g almonds and walnuts
75g butter, straight from the fridge

Filling:
20-40g brown sugar (depending on how sweet/sour the apples)
1 tsp cornflour
1 apple + 1 pear, peeled, cored, chopped
30g raisins or dried fruit (optional)

1 - Combine all ingredients for topping. Blitz in a food processor till it resembles coarse bread crumbs. Set aside.

2 - Combine all ingredients for filling and mix well.

3 - Divide filling into 4 ramekins (or pour it all into a small pie plate).

4 - Sprinkle crumble topping over the filling.

5 - Bake at 190*C for about 20 min for ramekins or about 30-40 min for pie plate till crumble is golden brown.

6 - Allow to cool for about 10-15 min, then serve with a generous dollop of vanilla ice cream!

Almond Cointreau Cheesecake

I made a batch of almond biscotti some time ago, and it turned out a disaster! I must have overbaked it and sliced it so thick, biting into it was like trying to eat a rock. But I didn't want to waste it all, so i kept it in the fridge, thinking that one day I'd figure out how to 'recycle' it. 

And, today, the opportunity presented itself. I could make it into cheesecake crust! Just blitz the biscotti in the food processor till they resemble fine crumbs, and use it like crushed Digestive biscuits for the crust. For an extra edge, I added about 2 tsp of cocoa powder to get a chocolate almond crust. I thought this would be a nice complement to the chocolate topping I had in mind for the cake.

Let's get started!

Crust:

200g crushed biscuits (e.g. Digestive, Oreos)

1 tbs sugar

2 tsp cocoa powder (optional)

90g butter, melted

Mix everything together. Then press into your baking pan. (I used a 9" springform pan.) Chill in refrigerator while you make the filling.



Filling:
750g cream cheese, softened at room temperature
150g sugar
1.5 tbs cornflour
1 tbsp Cointreau (or 1.5 tsp vanilla extract)
3 eggs

1 - Beat all ingredients except eggs till smooth and creamy.

2 - Add in eggs one at a time and mix till just combined.

3 - Pour filling into baking pan.  The filling should smoothen itself out.

4 - Bake in a water bath at 150 degC for 30-40 min or until the centre is almost set. (The cake will continue to bake from its own heat.) Then allow the cake to cool in the oven with the door ajar for half hour or so.

5 - Cover with foil and chill in the refrigerator for at least 4 hours, overnight if possible.

Chocolate topping:

2 tbsp chocolate chips

1 tbsp milk

Melt chocolate chips and milk in a double boiler (or just microwave).  Stir till well combined and glossy. Drizzle onto the top of your cheesecake in any pattern you fancy. Cover and return to fridge till ready to serve.  This is best done after the cake has chilled so that the chocolate sets up nicely and doesn't run or soak into the filling.

Water bath disaster:

I have a confession to make....  I had a disaster with this water bath method!! 

I wrapped my springform pan with 2 layers of foil, but the water still seeped into my pan and the crust became soggy :(  In future, I'm gonna ditch the water bath method and try the steaming method instead - placing the pan of water in the rack below the cake.

Apparently, this will not affect the texture of the cake much. If anyone has tried this steaming method with/without success, let me know please.

UPDATE: Despite the water bath disaster, the cake turned out pretty good =D  The crust dried out a little after spending a night in the fridge, and the texture of the filling was just right. The beneficiaries of the cake were all smiles after they each had a slice. What a relief!

Almond Butter Cookies

These were made for Chinese New Year 2010. 


Ingredients:
225g butter
100g white sugar
20g icing sugar
1 egg
310g plain flour
1/4 tsp salt
1 tsp vanilla extract
1 tsp almond extract


How it was done:
1 - Cream the butter and sugars till light and fluffy.
2 - Beat in the egg.  Then add the vanilla and almond extracts.
3 - Combine the flour and salt, then stir into the sugar mixture. 
4 - Chill the dough for at least 10 min till it firms up a little. 
5 - Transfer the dough to the cookie press and press out onto ungreased cookie pan.
6 - Bake at 180 deg C for 10 min, or till lightly golden at the edges. (200 deg C if using light coloured baking pans.)
7 - Remove and cool on wire racks.