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Tuesday, November 30, 2010

Death by Chocolate

Death by Chocolate
Source: suite101.com


200 g of Chocolate (I use 50% Cocoa Solid , but any good quality chocolate will do.)
150 g Caster Sugar
150 g Light Muscavado Sugar
200 g of Butter cut into small chunks
85 g of Self Raising Flour
85 g of Plain Flour
3 eggs (medium sized)
125 ml of Orange Juice
5 tbsp Milk
¼ tsp Bicarb. Of Soda

For the Topping:

200 g of Chocolate (Same as above!)
284 ml Double Cream/ Whipping Cream


Pre-heat your oven to 140c if it's a fan assisted oven or 160c for a conventional oven or Gas Mark 3
Grease and line two (20cm round) cake tins. (Or you can use one tin and cut the cake in half later.)
Break the chocolate into small pieces and melt, with the chunks of butter and orange juice. (You could alternately use coffee dissolved into the same amount of cold water, depending on your personal preferences.) Use a low heat so as not to overheat the mixture.
Sieve and mix the two flours, sugars and bicarbonate of soda into a large mixing bowl: use your hands to make sure there are no lumps!
Add the eggs and milk and stir thoroughly.
Add the melted chocolate to the mixture and stir thoroughly.
Divide the mixture between the two tins and bake for about two hours. Check that the cakes are cooked by pushing a knife into the cakes: when they come out clean, the cakes are done.
When the cakes are cooked, leave both to cool. Once the cakes are cooled, slice off the top, where it has risen, in order that both cakes have even tops. This will help for the next step.
It’s now time to make the topping. Break up the chocolate into a pan and add all of the cream. Stir occasionally until the mixture has melted.
Place one of the cakes on a sandwich board: pour some of the topping mixture over the cake and smooth with the back of a spoon.
Place the second cake on top of the first, creating a layered effect. Pour the rest of the mixture over the top of the cake, covering the top and sides. Leave to cool.
If you do want to decorate the cake, you can use grated chocolate (white or dark) or sprinkle icing sugar over for a Christmassy effect!

Friday, November 26, 2010

Bluberry Torte

Bluberry Torte

Source : Delicious Cake by Amy Heng

Chocolate sponge cake
A. 250 gr eggs 
    125 gr caster sugar
    110 gr cake flour
      15 gr cocoa powder
      50 ml UHT milk
      15 gr ovalette
      65 gr corn oil
B.   1 tsp vanilla essence
     65 gr corn oil

400 gr blueberry pie filling
300 ml whipping cream
1 tsp gelatine powder ( mixed with 30 ml water)

For garnish
250 gr whipping cream

1. For cake : line and grease a 8" or 9" round cake tin. Preheat oven at 180'C.
2. In a mixer, whisk at high speed for 5 min all the ingredient (A). 
    Mixture should be thick and fluffy.
3. Turn to low speed and add in ingredient (B) and mix until just combined.
4. Pour batter into cake tin and bake for 35-40 min. 
    Invert cake for 5 min before turning over to cool completely. Slice cake into two.
5. Filling : Sprinkle the gelatine into the water and let it soak for 5 min. 
    Double boil until mixture is clear.
6. Whip up the cream until fluffy and spread over one layer of the cake. 
    Top with 180 gr of pie filling to the rest of the pie filling, add in gelatine mixture 
    of no. (5).
7. Repeat step no. 6. 
    Pipe rosette or shells on sides before putting on the filling on the centre. 
    Refrigerate until set before serving.

Wednesday, November 17, 2010

Lapis Legit

Lapis Legit Ny. Liem ( 1/2 resep)

  25 butir Kuning Telor
150 gr Gula Halus ( saya : 200 gr)
1/2 sdt vanili bubuk
200 gr Butter ( saya : 250 gr)
150 gr Margarine ( saya : 100 gr)
2 sdm Susu Kental Manis
35 gr Tepung Terigu ( saya : 30 gr)
10 gr Susu Bubuk     
 1/2 sdm bumbu spekuk

Cara Membuat:
1. Kocok Bahan B sampai lembut & putih. Sisihkan.
2. Ayak bahan C jadi satu, sisihkan.
3. Kocok Bahan A sampai naik & kental. Masukkan bahan B, kocok rata. Masukkan bahan C,  aduk rata dengan spatula.
4. Tuang 1 sendok sayur adonan dan ratakan ke dalam loyang yang sudah dialasi kertas roti & dioles mentega, aku pake loyang kotak 18 x 18 cm.
5. Oven dengan menggunakan api atas dengan suhu 170'C selama 7 menit.
6. Angkat dari oven, tekan2 permukaan cake dengan penekan khusus lapis legit , kemudian  tuangi lagi dengan 1 sendok sayur adonan cake keatas lapisan pertama, ratakan. Panggang dengan api atas selama 7 menit. Lakukan sampai adonan habis.
7. Untuk lapisan terakhir, panggang dengan api atas bawah selama 10 menit.

Monday, November 15, 2010

Chocolate Chip Cookies

Dari resep-resep yang pernah saya coba, resep ini yang paling mendekati cookies-nya Famous Amous. Thanks to hubby yang udah bawain buku resepnya jauh-jauh dari UK:-)

Chocolate Chip Cookies
by Phil Vickery's

225 g unsalted butter, softened
225 g castor sugar ( me : Castor sugar 100 gr + Light Muscovado Sugar 80 gr)
350 g self-raising flour, sifted
175 g bitter chocolate, chopped
100 g condensed milk

Cream the butter and sugar together and then stir in the flour, chocolate and condensed milk. Roll the mixture into a sausage shape, about 30 cm long, wrap in foil or cling film and then chill for 30 min.
When ready to bake, preheat the oven to 180'C. Cut off slices of the mixture, the size is up to you, then peel off the cling film or foil. Place on a greased baking sheet, spacing well apart, and bake for about 12-14 min or until just browned.

Thursday, November 4, 2010

Christmas Fruit Cakes

Light Fruit Cakes
Modified by Elly


100 gr glace cherries (mixed red and green, coarsely chopped)
 50 gr raisins, 100 gr currants, 50 gr sultanas (or whatever combination u prefer)
200 ml apple/ orange juice
 50 gr dried pineapple; 50 gr dried apricot; 30 gr mixed peel.  
250 gr butter
150 gr soft dark brown sugar
225 gr all purpose flour
   4 large eggs
1/2 tsp salt
1/4 tsp freshly grated nutmeg
1/2 tsp ground mixed spice


1. Macerate all the fruits with apple/orange juice, overnight preferably.
2. Cream butter and sugar until light and fluffy.
3. Beat in eggs, one by one, beating well after each addition.
4. Mix in flour, salt, nutmeg, mixed spice until well combined.
5. Fold in macerated fruits and whatever juice that is remaining.
6. Place batter into 2 oval pans
7. Bake in a preheated oven at 140C for 45-50 min. 

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