Choc chip oats cookies
130 gm flour
30 gm corn flour
20 gm cocoa powder
1/2 teaspoon of baking powder
1/4 teaspoon of cinnamon stick powder ( this one I ommited)
90 gm instant quaker oats
200 gm butter
120 gm brown sugar ( i used castor sugar)
1/2 teaspoon of vanilla essence
chocolate chips
1) Mix flour, corn flour, cocoa powder, baking powder and cinnamon powder and sieve them, then add the quaker oats in. Put aside.
2) Beat butter and sugar in a mixer till fluffy and sugar almost dissolved, then add in the essence and mix again.
3) Pour in the flour mixture and mix well. Then add in the chocolate chips .
4) Use a spoon and drop some of the mixture into a greased baking tray, no need to flaten them as the cookies will expand and flaten slightly when cooked.
5) Bake for 15-20 minutes at 180degrees celcious, till cooked. Do not remove the cookies from the tray right out of the oven, they will break. Let them cooled slightly before removing them . The cookies will be crispy when cooled.
Showing posts with label Chocolate. Show all posts
Showing posts with label Chocolate. Show all posts
Wednesday, August 31, 2011
Chocolate Buttercream
100g Butter
100g Shortening
1 Tsp Vanilla Essence
4 Cups Sifted Icing Sugar
2 Tbsp Milk
3/4 Cup Cocoa Powder dissolved in 3-4 Tbsp Water
Beat all till light & fluffy.
100g Shortening
1 Tsp Vanilla Essence
4 Cups Sifted Icing Sugar
2 Tbsp Milk
3/4 Cup Cocoa Powder dissolved in 3-4 Tbsp Water
Beat all till light & fluffy.
Tuesday, August 30, 2011
Whiite Chocolate Chips Chocolate Cookies
This recipe makes 4 dozen. So I freeze half of the dough in the plastic container and scoop out spoonfuls of dough to bake whenever we have a hankering for freshly baked cookies.
Ingredients:
2 cups plain flour
1/2 cup unsweetened cocoa powder (I use Hersley Brand)
1 tsp bicarbonate of soda
250g salted butter
1 cup light brown sugar
1/2 cup castor sugar
2 eggs
100g white chocolate chips (you can add more if you like)
Method:
Cream the butter and sugar until light and fluffy. Add the eggs one at the time, mixing well after each addition.
Sift in the dry ingredients and mix until blended. Stir in the chocolate chips. Refrigerate the dough until firm, about 1-2 hours.
Preheat the oven at 165 deg C. Place a baking paper on the baking sheet or grease the tray with butter. Use a teaspoon to scoop the dough and shape into a round ball. Place the round dough 2 inches apart from each other on the baking sheet and bake for about 12-15 minutes, or until the edges turn crispy.
Let the cookies sit on the baking sheets for a few minutes before lifting them off and cool completely on a wire rack. Store these cookies (cooled) in an airtight container, can keep for 4 to 5 days.
by jthorge
Ingredients:
2 cups plain flour
1/2 cup unsweetened cocoa powder (I use Hersley Brand)
1 tsp bicarbonate of soda
250g salted butter
1 cup light brown sugar
1/2 cup castor sugar
2 eggs
100g white chocolate chips (you can add more if you like)
Method:
Cream the butter and sugar until light and fluffy. Add the eggs one at the time, mixing well after each addition.
Sift in the dry ingredients and mix until blended. Stir in the chocolate chips. Refrigerate the dough until firm, about 1-2 hours.
Preheat the oven at 165 deg C. Place a baking paper on the baking sheet or grease the tray with butter. Use a teaspoon to scoop the dough and shape into a round ball. Place the round dough 2 inches apart from each other on the baking sheet and bake for about 12-15 minutes, or until the edges turn crispy.
Let the cookies sit on the baking sheets for a few minutes before lifting them off and cool completely on a wire rack. Store these cookies (cooled) in an airtight container, can keep for 4 to 5 days.
by jthorge
LAZY STEAMED CHOCOLATE CAKE
1. 1 cup hershey chocolate powder
2. 1 cup evaporated milk
3. 1 cup sugar
4. 1 cup cooking oil (actually, i mixed 1/2 cup melted butter and 1/2 cup oil)
5. 1/2 cup condensed milk
6. 1 teaspn chocolate emulco
7. 3 eggs (beaten lightly)
8. 1&1/4 cup of self raising flour
9. 1 teaspn bicarbonate soda
• prepare the steamer.
• combine items 1-6 in a pan & put under a slow fire while stirring. take it down once the sugar melted & everything are well mixed.
• add in the beaten egg bit by bit, continue beating. make sure the mixture is not hot otherwise it’ll will cook the egg!
• fold in the flour/ bicarbonate soda (sieved) into the mixture slowly
• pour into a greased baking tin
• seal it with aluminium foil & steam for an hour
2. 1 cup evaporated milk
3. 1 cup sugar
4. 1 cup cooking oil (actually, i mixed 1/2 cup melted butter and 1/2 cup oil)
5. 1/2 cup condensed milk
6. 1 teaspn chocolate emulco
7. 3 eggs (beaten lightly)
8. 1&1/4 cup of self raising flour
9. 1 teaspn bicarbonate soda
• prepare the steamer.
• combine items 1-6 in a pan & put under a slow fire while stirring. take it down once the sugar melted & everything are well mixed.
• add in the beaten egg bit by bit, continue beating. make sure the mixture is not hot otherwise it’ll will cook the egg!
• fold in the flour/ bicarbonate soda (sieved) into the mixture slowly
• pour into a greased baking tin
• seal it with aluminium foil & steam for an hour
by ganc
Chocolate Sponge Cake
Group 1
5 egg yolks
50g castor sugar
Group 2
5 egg whites
100g castor sugar
Group 3 (sifted together)
100g cake flour/plain flour
20g cocoa powder
1 tsp baking powder
1 tsp baking soda
Group 4
80g Butter, melted (or 80ml corn oil)
Steps:
1. Preheat oven at 180 deg C
2. Cream egg yolks at highest speed, add sugar slowly.
3. Once creamy, mix in butter slowly.
4. Whisk egg whites at highest speed, add sugar slowly. Beat till you can see circles in the mixture.
5. Fold in the egg white mixture and flour mixture in alternate batches (abt 2 to 3 batches each) into the egg yolk mixture slowly in 1 direction.
6. Pour into 9" cake tin and bake for 35 to 45 mins
By Jennifer Quah
5 egg yolks
50g castor sugar
Group 2
5 egg whites
100g castor sugar
Group 3 (sifted together)
100g cake flour/plain flour
20g cocoa powder
1 tsp baking powder
1 tsp baking soda
Group 4
80g Butter, melted (or 80ml corn oil)
Steps:
1. Preheat oven at 180 deg C
2. Cream egg yolks at highest speed, add sugar slowly.
3. Once creamy, mix in butter slowly.
4. Whisk egg whites at highest speed, add sugar slowly. Beat till you can see circles in the mixture.
5. Fold in the egg white mixture and flour mixture in alternate batches (abt 2 to 3 batches each) into the egg yolk mixture slowly in 1 direction.
6. Pour into 9" cake tin and bake for 35 to 45 mins
By Jennifer Quah
Marble Chocolate cheesecake
Ingrediants A
180 gm butter
25gm cocoa
120gm self raising flour
1 teaspoon baking powder- sift together with flour and cocoa
170gm castor sugar
3 eggs
Ingreadients B
250 gm cream cheese
60gm castor sugar
1 teaspoon of vanilla essence
1 egg
Method:
1) Cream butter and sugar till fluffy .
2) Add in one egg at a time and mix well, then add in the flour mixture. When all are well incorporated, remove from mixer .
3) In another bowl ( or washed your mixer, dry it and use) beat the Ingredients B till all are creamy.
4) Pour half the cocoa batter into a greased pan ( about 7 or 8 inchs), level them first before pouring the cheese batter, them the rest of the cocoa batter.
5) Bake in preheated oven at 160 degrees C for about 45minutes to 1 hour.
* If you're using the muffin tray, it only takes about 20 minutes to bake. Use a toothpick to test.
by Jam
180 gm butter
25gm cocoa
120gm self raising flour
1 teaspoon baking powder- sift together with flour and cocoa
170gm castor sugar
3 eggs
Ingreadients B
250 gm cream cheese
60gm castor sugar
1 teaspoon of vanilla essence
1 egg
Method:
1) Cream butter and sugar till fluffy .
2) Add in one egg at a time and mix well, then add in the flour mixture. When all are well incorporated, remove from mixer .
3) In another bowl ( or washed your mixer, dry it and use) beat the Ingredients B till all are creamy.
4) Pour half the cocoa batter into a greased pan ( about 7 or 8 inchs), level them first before pouring the cheese batter, them the rest of the cocoa batter.
5) Bake in preheated oven at 160 degrees C for about 45minutes to 1 hour.
* If you're using the muffin tray, it only takes about 20 minutes to bake. Use a toothpick to test.
by Jam
The Chewy Chocolate Chip Cookie
220g unsalted butter
2 1/4 cups bread flour
1 teaspoon salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Heat oven to 190 degrees C.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.
by summerwinter
2 1/4 cups bread flour
1 teaspoon salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Heat oven to 190 degrees C.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.
by summerwinter
Chocolate Tarts
INGREDIENTS
(Makes 2 x 30cm/12 inch tart moulds)
250g butter
200g icing sugar
medium pinch of salt
500g flour
4 egg yolks
4 tbsp cold milk/water
Cream butter, sugar and salt in a food processor. Pulse in the flour and egg yolks until mixture combines and appear like coarse breadcrumbs. Add cold water/milk. Gently work dough together to form a ball of dough. Lightly flour and push, pat and squeeze dough into shape. (you want to get the dough into shape with the minimal amount of kneading to retain the short and flaky texture)
Roll pastry into a large log (or two), wrap it in clingwrap and let it rest in the refridgerator for at least 1hr. Jamie's method for lining mould is to thinly slice slivers of pastry lengthways around 5mm and place the slivers in and around the mould and around the bottom of the tart (like a jigsaw puzzle) and then pushing and leveling the sides together. Once the tart is lined, place the tart in the freezer for about an hour before baking it in the oven at 180 deg C for 15mins.
Over working the dough will cause your dough to be elastic, making the pastry chewy and shrink when you bake it in the oven
by Imelda
(Makes 2 x 30cm/12 inch tart moulds)
250g butter
200g icing sugar
medium pinch of salt
500g flour
4 egg yolks
4 tbsp cold milk/water
Cream butter, sugar and salt in a food processor. Pulse in the flour and egg yolks until mixture combines and appear like coarse breadcrumbs. Add cold water/milk. Gently work dough together to form a ball of dough. Lightly flour and push, pat and squeeze dough into shape. (you want to get the dough into shape with the minimal amount of kneading to retain the short and flaky texture)
Roll pastry into a large log (or two), wrap it in clingwrap and let it rest in the refridgerator for at least 1hr. Jamie's method for lining mould is to thinly slice slivers of pastry lengthways around 5mm and place the slivers in and around the mould and around the bottom of the tart (like a jigsaw puzzle) and then pushing and leveling the sides together. Once the tart is lined, place the tart in the freezer for about an hour before baking it in the oven at 180 deg C for 15mins.
Over working the dough will cause your dough to be elastic, making the pastry chewy and shrink when you bake it in the oven
by Imelda
Jamie Oliver's chocolate tart
INGREDIENTS
1 tart shell, baked blind
315ml double cream
2 level tbsp caster sugar
the smallest pinch of salt
115g butter, softened
455g best-quality cooking chocolate
100ml milk
cocoa powder for dusting
Place the cream, sugar and pinch of salt in a pan and bring to the boil. As soon as the mixture has boiled, remove from the heat and add the butter and chocolate. Stir until it has completely melted. Allow the mixture to cool slightly, stirring in the cold milk until smooth and shiny. Sometimes this mixture looks like it has separated. Allow to cool down a bit more and whisk in a little extra cold milk until smooth. Scrape all the mixture into the cooked and cooled pastry shell with a spatula. Shake the tart to even it out and allow to cool for around 1-2 hours until it is at room temperature. Dust with the cocoa powder. Ultimately the pastry should be short and crisp and the filling should be smooth and should cut like butter.
1 tart shell, baked blind
315ml double cream
2 level tbsp caster sugar
the smallest pinch of salt
115g butter, softened
455g best-quality cooking chocolate
100ml milk
cocoa powder for dusting
Place the cream, sugar and pinch of salt in a pan and bring to the boil. As soon as the mixture has boiled, remove from the heat and add the butter and chocolate. Stir until it has completely melted. Allow the mixture to cool slightly, stirring in the cold milk until smooth and shiny. Sometimes this mixture looks like it has separated. Allow to cool down a bit more and whisk in a little extra cold milk until smooth. Scrape all the mixture into the cooked and cooled pastry shell with a spatula. Shake the tart to even it out and allow to cool for around 1-2 hours until it is at room temperature. Dust with the cocoa powder. Ultimately the pastry should be short and crisp and the filling should be smooth and should cut like butter.
Chocolate Cupcakes
Ingredients:
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder (96g)
1/8 teaspoon salt
3 tablespoons butter, softened (43g)
1 1/3 cups white sugar (268g)
2 eggs
3/4 teaspoon vanilla extract
1 cup milk
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder (96g)
1/8 teaspoon salt
3 tablespoons butter, softened (43g)
1 1/3 cups white sugar (268g)
2 eggs
3/4 teaspoon vanilla extract
1 cup milk
Method:
1. Preheat oven to 175 deg C. Line a muffin pan with paper or foil liners.
2. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add in the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well.
4. Fill the muffin cups slightly more than 1/2 full.
5. Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
6. Frost with your favourite frosting when cool.
1. Preheat oven to 175 deg C. Line a muffin pan with paper or foil liners.
2. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add in the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well.
4. Fill the muffin cups slightly more than 1/2 full.
5. Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
6. Frost with your favourite frosting when cool.
by Brenda (
Black & White Choc Cupcake
Ingredients:
Cupcake
85g Dark chocolate (you can get a rich chocolatey flanour if you use good quality chocolate with 70% cocoa solids)
75g Butter
75g Icing sugar, sifted
2 large eggs (70-75g), separated
1tsp vanilla essence
40g self-raising flour, sifted
30g Ground almonds (I didn't have ground almonds so omitted this)
Hersheys semi sweet choc chips
Method:
Place choc in a heatproof bowl over gently simmering water and stir until choc melts. Remove and set aside.
Place butter and sugar in a mixing bowl and beat until light and fluffy. Beat in egg yolds, one at a time, beating well after each addition. Add vanilla essence.
With a spatula, add in choc and mix. Stir in flour and ground almonds.
Whisk egg whites in a separate bowl until just stiff. Fold into the main mixture, half at a time.
Spoon mixture into paper cases a little at a time, putting in the choc chips in between spoonfuls of the mixture.
Bake at 190 degree celsius for 15-18 mins or until a skewer inserted into the centre of the cake comes out clean.
Chocolate ganache
250 ml single cream
250g dark couverture choc drops ( i used the hersheys semisweet baking bar and leftover semi-sweet choc chips)
Place cream in a saucepan and bring to the boil. Place choc in a bowl, pour cream over and stir together using a whisk. Let cool slightly before use.
Cupcake
85g Dark chocolate (you can get a rich chocolatey flanour if you use good quality chocolate with 70% cocoa solids)
75g Butter
75g Icing sugar, sifted
2 large eggs (70-75g), separated
1tsp vanilla essence
40g self-raising flour, sifted
30g Ground almonds (I didn't have ground almonds so omitted this)
Hersheys semi sweet choc chips
Method:
Place choc in a heatproof bowl over gently simmering water and stir until choc melts. Remove and set aside.
Place butter and sugar in a mixing bowl and beat until light and fluffy. Beat in egg yolds, one at a time, beating well after each addition. Add vanilla essence.
With a spatula, add in choc and mix. Stir in flour and ground almonds.
Whisk egg whites in a separate bowl until just stiff. Fold into the main mixture, half at a time.
Spoon mixture into paper cases a little at a time, putting in the choc chips in between spoonfuls of the mixture.
Bake at 190 degree celsius for 15-18 mins or until a skewer inserted into the centre of the cake comes out clean.
Chocolate ganache
250 ml single cream
250g dark couverture choc drops ( i used the hersheys semisweet baking bar and leftover semi-sweet choc chips)
Place cream in a saucepan and bring to the boil. Place choc in a bowl, pour cream over and stir together using a whisk. Let cool slightly before use.
by Buffetqueen
Double Chocolate Espresso Cookies
Recipe taken from Tastes of Home Magazine.
Yields: 3 dozen
3 squares (1 ounce each) unsweetened chocolate, chopped
2 cups (12 ounces) semisweet chocolate chips, divided
1/2 cup butter (1 stick) butter, cubed
1 tablespoon instant coffee granules ( I used Nescafe) *dont use the 2-in1 or 3 in 1!!!
1 cup plus 2 tablespoons sugar
3 eggs
3/4 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1. In a small heavy saucepan, melt the unsweetened chocolate, 1 cup chocolate chips,
and butter with coffee granules;
stir until smooth. Remove from the heat; Set aside to cool.
2. In a small mixing bowl, beat sugar and eggs for 3 minutes
or until thick and lemon-colored.
Beat in the chocolate mixture.
Combine the flour, baking powder and salt; add to the chocolate mixture.
Stir in remaining chips.
3. Drop by rounded teaspoonfuls 2 inch apart onto greased baking sheets.
Bake at 350F for 10-12 minutes or until puffed and tops cracked.
COol for 5 minutes before removing to wire racks.
Yields: 3 dozen
3 squares (1 ounce each) unsweetened chocolate, chopped
2 cups (12 ounces) semisweet chocolate chips, divided
1/2 cup butter (1 stick) butter, cubed
1 tablespoon instant coffee granules ( I used Nescafe) *dont use the 2-in1 or 3 in 1!!!
1 cup plus 2 tablespoons sugar
3 eggs
3/4 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1. In a small heavy saucepan, melt the unsweetened chocolate, 1 cup chocolate chips,
and butter with coffee granules;
stir until smooth. Remove from the heat; Set aside to cool.
2. In a small mixing bowl, beat sugar and eggs for 3 minutes
or until thick and lemon-colored.
Beat in the chocolate mixture.
Combine the flour, baking powder and salt; add to the chocolate mixture.
Stir in remaining chips.
3. Drop by rounded teaspoonfuls 2 inch apart onto greased baking sheets.
Bake at 350F for 10-12 minutes or until puffed and tops cracked.
COol for 5 minutes before removing to wire racks.
Chocolate Fudge Cake
250g cold unsalted butter, cut into small cubes
275g dark chocolate (50-55% cocoa solids), in small pieces
100g dark chocolate (70-75% cocoa solids), in small pieces
295g light muscovado sugar
5 large eggs, separated
cocoa, for dusting
8"/20cm springform tin, base and sides lined with baking parchment
1. Preheat the oven to 170'C, 160'C (fan), gas 3
2. Place the butter and chocolate in large heatproof bowl - it should be big enough to accommodate the entire mix.
3. Put the sugar and 4tbs water in a small saucepan, stir to mix, then bring to the boil over a medium heat. Pour the boiling syrup over butter and chocolate. Stir well until they have melted and you are left with a runny chocolate sauce. If the chocolate hasn't melted, sit the bowl over a pan of simmering water for a few minutes, then remove (my short-cut is to microwave the butter and chocolate for about a minute before adding the syrup). Leave to cool for a few minutes, then stir in the egg yolks, one at a time.
4. Put the eggs whites and a pinch of salt in a large bowl and whisk to firm, but not too dry, peaks. Using a rubber spatula or a large metal spoon, gently fold the egg whites into the chocolate mixture, a third at a time. The whites should be incorporated but there is no harm if you can see small bits of egg white in the mix.
5. Pour about two-thirds of the mixture into the prepared cake tin and level gently with a palette knife. Leave the rest of the mixture for later.
6. Place the cake in the oven and bake for about 40mins or until a skewer inserted into the centre comes out almost clean. Remove the cake from the oven, turn the oven off, and leave the cake to cool completely.
7. Preheat the oven again to 170'C, 160'C (fan), gas 3. Flatten the top of the cake with a palette knife. Don't worry about breaking the crust. Pour the rest of the cake mixture on top and level the surface again. Return to the oven and bake for 25-30mins.
8. Leave to cool completely before removing from the tin. Dust with cocoa and serve.
Baking the cake in two stages is meant to create a cake with 2 slightly different consistences - firmer at the bottom and moussy on the top. You can also cook the whole cake at once, it's still good!
by Imelda
275g dark chocolate (50-55% cocoa solids), in small pieces
100g dark chocolate (70-75% cocoa solids), in small pieces
295g light muscovado sugar
5 large eggs, separated
cocoa, for dusting
8"/20cm springform tin, base and sides lined with baking parchment
1. Preheat the oven to 170'C, 160'C (fan), gas 3
2. Place the butter and chocolate in large heatproof bowl - it should be big enough to accommodate the entire mix.
3. Put the sugar and 4tbs water in a small saucepan, stir to mix, then bring to the boil over a medium heat. Pour the boiling syrup over butter and chocolate. Stir well until they have melted and you are left with a runny chocolate sauce. If the chocolate hasn't melted, sit the bowl over a pan of simmering water for a few minutes, then remove (my short-cut is to microwave the butter and chocolate for about a minute before adding the syrup). Leave to cool for a few minutes, then stir in the egg yolks, one at a time.
4. Put the eggs whites and a pinch of salt in a large bowl and whisk to firm, but not too dry, peaks. Using a rubber spatula or a large metal spoon, gently fold the egg whites into the chocolate mixture, a third at a time. The whites should be incorporated but there is no harm if you can see small bits of egg white in the mix.
5. Pour about two-thirds of the mixture into the prepared cake tin and level gently with a palette knife. Leave the rest of the mixture for later.
6. Place the cake in the oven and bake for about 40mins or until a skewer inserted into the centre comes out almost clean. Remove the cake from the oven, turn the oven off, and leave the cake to cool completely.
7. Preheat the oven again to 170'C, 160'C (fan), gas 3. Flatten the top of the cake with a palette knife. Don't worry about breaking the crust. Pour the rest of the cake mixture on top and level the surface again. Return to the oven and bake for 25-30mins.
8. Leave to cool completely before removing from the tin. Dust with cocoa and serve.
Baking the cake in two stages is meant to create a cake with 2 slightly different consistences - firmer at the bottom and moussy on the top. You can also cook the whole cake at once, it's still good!
by Imelda
Steamed chocolate cake.
Ingredients A
1 cup of cocoa powder
1 cup of evaporated milk
1 cup of oil or melted butter
1 cup of sugar.
½ cup of condensed milk
Ingredients B ( shifted together)
1 ¼ cup of plain flour
1 teaspoon of baking powder
1 teaspoon of bicarbonate soda
Ingredients C
3 eggs
Methods:
1) Mix all ingredients in A list and heat on stove till the sugar melted and everything are well mixed. Do not have to wait till it boiled, leave to cool.
2) Whisk the egg till frothy using hand-whisk, then pour in the cooled mixture of cocoa/milk/sugar/ oil. Mix well till smooth.
3) Pour in the shifted flour and whisk till no lump.
4) Pour into a greased baking pan , cover the top with aluminium foil to prevent water dripping and steamed for about 1 – 1 ½ hour till done. (Insert a skewer or stick to test whether the cake’s fully steamed.)
Note: I used half butter and half cooking oil since I didn’t melted enough butter and using self raising flour instead of plain flour. The baking powder and bicarbonate powder were omitted.
by jam
1 cup of cocoa powder
1 cup of evaporated milk
1 cup of oil or melted butter
1 cup of sugar.
½ cup of condensed milk
Ingredients B ( shifted together)
1 ¼ cup of plain flour
1 teaspoon of baking powder
1 teaspoon of bicarbonate soda
Ingredients C
3 eggs
Methods:
1) Mix all ingredients in A list and heat on stove till the sugar melted and everything are well mixed. Do not have to wait till it boiled, leave to cool.
2) Whisk the egg till frothy using hand-whisk, then pour in the cooled mixture of cocoa/milk/sugar/ oil. Mix well till smooth.
3) Pour in the shifted flour and whisk till no lump.
4) Pour into a greased baking pan , cover the top with aluminium foil to prevent water dripping and steamed for about 1 – 1 ½ hour till done. (Insert a skewer or stick to test whether the cake’s fully steamed.)
Note: I used half butter and half cooking oil since I didn’t melted enough butter and using self raising flour instead of plain flour. The baking powder and bicarbonate powder were omitted.
by jam
Steamed chocolate chip cake
125gm of butter
125gm of sugar
2 eggs
150gm cake flour / self raising flour
25gm cocoa
2 tablespoons of milk powder
2 bananas – mashed
50 gm chocolate chips
Methods.
1) Using a mixer, beat cream the butter and sugar till fluffy.
2) Add in the egg, one at time and mix well.
3) Pour in the mixture of flour, cocoa and milk powder and mix again till no lumps. Lastly add in the mashed banana and chocolate chip.
4) Pour into a greased baking tray and cover with aluminium foil, and steam for about 1 hour.
by Jam
125gm of sugar
2 eggs
150gm cake flour / self raising flour
25gm cocoa
2 tablespoons of milk powder
2 bananas – mashed
50 gm chocolate chips
Methods.
1) Using a mixer, beat cream the butter and sugar till fluffy.
2) Add in the egg, one at time and mix well.
3) Pour in the mixture of flour, cocoa and milk powder and mix again till no lumps. Lastly add in the mashed banana and chocolate chip.
4) Pour into a greased baking tray and cover with aluminium foil, and steam for about 1 hour.
by Jam
Chocolate Chip Banana Bread
INGREDIENTS
205 g butter
400 g white sugar
2 eggs
30 ml yoghurt
6 very ripe bananas, mashed
375 g all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
170 g semi-sweet chocolate chips
60 g chopped walnuts
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in the yoghurt and bananas. Stir together the flour, salt, baking powder, baking soda and cinnamon. Blend the flour mixture into the banana mixture; stir just enough to evenly combine. Fold in the chocolate chips and walnuts.
Bake at 350 degrees F (175 degrees C) until a toothpick inserted into the center of the loaf comes out clean, about 50 to 75 minutes. Cool loaf in the pan for 20 minutes before removing to a wire rack to cool completely.
by Imelda
205 g butter
400 g white sugar
2 eggs
30 ml yoghurt
6 very ripe bananas, mashed
375 g all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
170 g semi-sweet chocolate chips
60 g chopped walnuts
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in the yoghurt and bananas. Stir together the flour, salt, baking powder, baking soda and cinnamon. Blend the flour mixture into the banana mixture; stir just enough to evenly combine. Fold in the chocolate chips and walnuts.
Bake at 350 degrees F (175 degrees C) until a toothpick inserted into the center of the loaf comes out clean, about 50 to 75 minutes. Cool loaf in the pan for 20 minutes before removing to a wire rack to cool completely.
by Imelda
Monday, August 29, 2011
Double Chocolate Brownie Bars
Double Chocolate Brownie Bars
Ingredients
1/2 cup (1 stick) butter or margarine
2 cups (12-oz pkg) Hershey's semi sweet chocholate chips, divided
1 & 1/2 cups sugar
1 & 1/4 cups all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs
1 cup coarsely chopped walnuts
Method
Heat over to 350degee F
Grease 13x9x2 inch baking pan
Place butter and 1 cup chocolate chips in large microwave-safe bowl. Microwave at HIGH (100%), 1 to 1.5mins or until chips are melted when stirred
Add sugar, flour, vanilla, baking powder, salt and eggs; stir with spoon until smooth
Stir in remaining 1 cup chips
Spread butter batter into prepared pan;sprinkle walnuts over top
Bake 30mins or until center is set
Cool completely in pan on wire rack
Cut into bars
Store tightly covered
36 bars
receipe off the Hershey's wrapper.
Ingredients
1/2 cup (1 stick) butter or margarine
2 cups (12-oz pkg) Hershey's semi sweet chocholate chips, divided
1 & 1/2 cups sugar
1 & 1/4 cups all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs
1 cup coarsely chopped walnuts
Method
Heat over to 350degee F
Grease 13x9x2 inch baking pan
Place butter and 1 cup chocolate chips in large microwave-safe bowl. Microwave at HIGH (100%), 1 to 1.5mins or until chips are melted when stirred
Add sugar, flour, vanilla, baking powder, salt and eggs; stir with spoon until smooth
Stir in remaining 1 cup chips
Spread butter batter into prepared pan;sprinkle walnuts over top
Bake 30mins or until center is set
Cool completely in pan on wire rack
Cut into bars
Store tightly covered
36 bars
receipe off the Hershey's wrapper.
Chocolate Bread
Supplies
2 6x3 inch (15x8cm) mini loaf pans..
Ingredients
1/3 cup (75ml) very warm(but not hot) water
2 1/4 tsp (11ml) quick rise yeast
1/2 tsp (2ml) white sugar
1/3cup(75ml) unsalted butter, cut into pieces
1/2 cup (125ml) white sugar
1/3 cup (75ml) milk
2 large eggs
2 cups (500ml) all purpose flour (spoon in, level)
1/4 cup (50ml) unsweetened cocoa powder (spoon in, level)
a pinch of salt
Makes 2 mini loaves chocolate bread.
1. Grease the mini loaf pans.
2. Put the water, yeast and 1/2tsp sugar in a cup and jiggle to blend.
Do not stir.
Let stand at least 10 minutes to get foamy.
3. In a bowl, melt the butter in a microwave. (you can melt it other ways if you want)
Stir in the 1/2 cup sugar and milk.
Mix well and cool until barely warm.
Mix in the eggs.
4. Into a big bowl, sift the flour, cocoa powder and salt. Mix well and add the butter mixture and foamy yeast. Use a baking spatula or wooden spoon to mix vigorously until the dough is smooth and stretchy. It will take at least 30 strong stirs.
Cover the bowl with plastic wrap and leave in a warm spot to rise slightly (about 30 mins).
5. Preheat oven to 350F(180C)
6. After the dough has risen, stir to pop large air bubbles.
Use a baking spatula to scrape into the mini loaf pans, gently pushing the dough to the edges.
Place the pans on a baking sheet. Bake 40-45 minutes or until the tops of the bread are browned and firm.
Cool until warm.
Loosen the loaves with a dinner knife and tip out.
by Sri
2 6x3 inch (15x8cm) mini loaf pans..
Ingredients
1/3 cup (75ml) very warm(but not hot) water
2 1/4 tsp (11ml) quick rise yeast
1/2 tsp (2ml) white sugar
1/3cup(75ml) unsalted butter, cut into pieces
1/2 cup (125ml) white sugar
1/3 cup (75ml) milk
2 large eggs
2 cups (500ml) all purpose flour (spoon in, level)
1/4 cup (50ml) unsweetened cocoa powder (spoon in, level)
a pinch of salt
Makes 2 mini loaves chocolate bread.
1. Grease the mini loaf pans.
2. Put the water, yeast and 1/2tsp sugar in a cup and jiggle to blend.
Do not stir.
Let stand at least 10 minutes to get foamy.
3. In a bowl, melt the butter in a microwave. (you can melt it other ways if you want)
Stir in the 1/2 cup sugar and milk.
Mix well and cool until barely warm.
Mix in the eggs.
4. Into a big bowl, sift the flour, cocoa powder and salt. Mix well and add the butter mixture and foamy yeast. Use a baking spatula or wooden spoon to mix vigorously until the dough is smooth and stretchy. It will take at least 30 strong stirs.
Cover the bowl with plastic wrap and leave in a warm spot to rise slightly (about 30 mins).
5. Preheat oven to 350F(180C)
6. After the dough has risen, stir to pop large air bubbles.
Use a baking spatula to scrape into the mini loaf pans, gently pushing the dough to the edges.
Place the pans on a baking sheet. Bake 40-45 minutes or until the tops of the bread are browned and firm.
Cool until warm.
Loosen the loaves with a dinner knife and tip out.
by Sri
Milo Chocolate chips
8ozs (225gm) butter
5ozs (150gm)sugar
1/2 teaspoon of bicarbonate of soda
1 teaspoon of cream of tartar
1 cup of milo powder
10 ozs ( 300gm) of self raising flour
6ozs Hershey's semi-sweet mini chocolate -chips
1 teaspoon vanilla essence
1 egg yolk
Mix butter, sugar, vanilla essence, cream of tartar and bicarbonade soda in a mixer till fluffy, add in milo,follow by egg and chocolate chips.Make sure the batter are well mix before adding the each ingredients. Lastly add in the flour.( can just use spatula) Shape the cookies and bake in preheated oven of 175 degrees Celsius for about 15- 20 minutes .
Note: add less sugar if you're using more chocolate chips.
The time taken to bake depends on the size of your cookies and your oven, so the time is an estimate.
5ozs (150gm)sugar
1/2 teaspoon of bicarbonate of soda
1 teaspoon of cream of tartar
1 cup of milo powder
10 ozs ( 300gm) of self raising flour
6ozs Hershey's semi-sweet mini chocolate -chips
1 teaspoon vanilla essence
1 egg yolk
Mix butter, sugar, vanilla essence, cream of tartar and bicarbonade soda in a mixer till fluffy, add in milo,follow by egg and chocolate chips.Make sure the batter are well mix before adding the each ingredients. Lastly add in the flour.( can just use spatula) Shape the cookies and bake in preheated oven of 175 degrees Celsius for about 15- 20 minutes .
Note: add less sugar if you're using more chocolate chips.
The time taken to bake depends on the size of your cookies and your oven, so the time is an estimate.
by jthorge
Chocolate Lava
Ingredients:
A.
100g dark chocolate (I used Cadboury Old Gold 70% cocoa. You can use your favourite)
100g unsalted butter (cubed at room temperature)
Melt these 2 items together using a bain marie.
B.
2 eggs
50g sugar
Beat these together till it turns white.
C.
20g flour (I used self-raising but you can use plain too. It just won't rise as much)
Method:
Heat your oven to about 180 deg C. Butter your ramekins (no ramekins? use muffin cups but make sure you butter them well so the cake can come off easily when done)
Pour melted chocolate / butter (A) into the egg mixture (B). Stir to mix well. Then stir in flour (C). Stir till well-mixed.
Pour into ramekins and bake for 10 minutes, till the outside's done and the inside's still runny. If you are using muffin cups or even paper cups, reduce the bake time to about 8 minutes or even lesser. But don't worry about over baking. I like it runny in the middle (hence the lava) but if you over bake, you will just get a super moist chocolate cake :)
You can prepare the batter ahead and just pop into the oven and then serve immediately, with ice cream, fruits (sour cherries with vanilla ice cream + cream are a good bet) or just eat it on its own.
Left overs can be stored in the fridge (in their ramekins or cups), and popped into the oven to heat for a couple of minutes the next day and turned into super moist chocolate cake.
by yogibabe (http://aplacewecancallourown.blogspot.com/2008/12/chocolate-lava.html)
A.
100g dark chocolate (I used Cadboury Old Gold 70% cocoa. You can use your favourite)
100g unsalted butter (cubed at room temperature)
Melt these 2 items together using a bain marie.
B.
2 eggs
50g sugar
Beat these together till it turns white.
C.
20g flour (I used self-raising but you can use plain too. It just won't rise as much)
Method:
Heat your oven to about 180 deg C. Butter your ramekins (no ramekins? use muffin cups but make sure you butter them well so the cake can come off easily when done)
Pour melted chocolate / butter (A) into the egg mixture (B). Stir to mix well. Then stir in flour (C). Stir till well-mixed.
Pour into ramekins and bake for 10 minutes, till the outside's done and the inside's still runny. If you are using muffin cups or even paper cups, reduce the bake time to about 8 minutes or even lesser. But don't worry about over baking. I like it runny in the middle (hence the lava) but if you over bake, you will just get a super moist chocolate cake :)
You can prepare the batter ahead and just pop into the oven and then serve immediately, with ice cream, fruits (sour cherries with vanilla ice cream + cream are a good bet) or just eat it on its own.
Left overs can be stored in the fridge (in their ramekins or cups), and popped into the oven to heat for a couple of minutes the next day and turned into super moist chocolate cake.
by yogibabe (http://aplacewecancallourown.blogspot.com/2008/12/chocolate-lava.html)
Subscribe to:
Posts (Atom)