Chocolate Indulgence

Here is the sponge cake recipe.

Ingredients:-

(A)
4 Egg Yolk
16g Caster Sugar
1/2tsp Vanilla Essence

(B)
4 Egg White

(C)
100g Caster Sugar

(D)

84g Cake Flour

16g Cocoa Powder

(E)

50g Corn Oil

Method:-

1. Beat Ingredients A until light and fluffy.
2. Beat Ingredient B until soft peak. Add in ingredient C, continue beat until stiff.
3. Mix the egg white mixture with Ingredients A until well-blended.
4. Fold in Ingredients D, mix until well-combined. Add in Ingredient E, mix until well incorporated.
5. Pour it into a greased and lined round mould.
6. Bake at 180degC for 30-40 minutes. Remove the cake immediately when baked.

Chocolate Indulgence Recipes.

Ingredients:-

(A)

60g Dark Chocolate (chopped)

(B)

30g Caster Sugar

2 Egg Yolk

(C)

200g whipped Cream

Method:-

1. Chocolate cream: Place Ingredient A over simmering water, stir until it has melted. Place Ingredients B over simmering water stir until it thickens. Remove it and whisk until cool. Add in Ingredient A, mix until well-blended. Add in Ingredient C, mix until well incorporated.
2. Cut the cake into 3 layers. Place 1 layer of cake onto the cake board and spread half of the chocolate cream onto the cake. Center and top spread chocolate cream too.
3. Cover the whole cake with a thin layer of the chocholate cream. Keep in the fridge for 2 hours.
4. (Continue below number '5' ) .

Chocolate Glazing (Topping)

200g Cooking Chocolate (melted)

75g Milk

75g Whipping Cream

10g Butter

1. Cook the milk and whipping cream until boil.
2. Add in the melted chocolate and mix until well-blended.
3. Add in butter, mix until well-combined.
4. Set aside to cool to pouring consistency, serve immediately.
5. Remove the cake from the fridge. Pour chocolate glazing over the cake to coat it evenly, leave it aside for 10 minutes to let it set. Place it in the fridge for 30minutes.
6. Done, can taste the cake already.

Tiramisu

This is 2nd tiramisu recipes that i make. I was learning and pratice to make tiramisu for my special person in special day. Was failure when i taste the cake it too much cream in each layer especially the above layer and the coffee flavor not enough strong and i didt use 'kahlua' . Luckily i still have time to make again. Wish me luck : )

Fatt Koh

I done this fatt koh quite late after i back from watch movie. I remember it was 11pm something. Prepare all the ingredients and start my work, i spend 30minutes to done this fatt koh. I never make b4, when it was cooked i was so happy saw it and it really SMILE with you.

Marble Chiffon

Ingredients:-

(A)

3 Egg Yolks

Pinch of Salt

30g Caster Sugar

50g Warm Milk

40g Warm Corn Oil
1/2tsp Vanilla Essence
75g Cake Flour (sifted)

(B)
4 Egg White
1/4tsp Cream of Tartat
40g Sugar

Chocolate Paste
30ml milk
20g Caster Sugar
5g Cake Flour
10g Cocoa powder
5g Butter


Method:-

1. Mix all chocolate paste ingredient together in double boil till sugar dissolves and you get chocolate mixture. Sifted the chocolate mixture if lumpy. Set aside for later use.
   
2. Whisk egg yolk, sugar, vanilla and salt till sugar dissolves.


3. Add in warm milk and oil mix till well combined.


4. Fold in flour till batter incorporated.


5. Beat egg white until big bubbles formed. Sprinkle in cream of tartar and beat until it is white in colour. Add sugar gradually and beat till stiff perks formed.


6. Pour 1/2 egg white into flour mixture (4) and blend well.


7. Pour flour mixture into the rest of the egg white and fold till blended.


8. Remove 1/4 batter and mix it with the chocolate paste, blend well.


9. Pour the 2 batter into ungreased tube pan using your imagination and create your own marble effect.


10. Bake at 180degC 45-60 minutes or untill cooked.

Is soft and fluffy cake. The marble effect i done was not nice Chocolate paste can replace it with chocolate emulco if don't want to cook/prepare the chocolate paste.

Choc Almond Cookies

Ingredients:-

(A)
250g Butter
110g Icing Sugar (original 120g)
1 Egg
1 Egg Yolk
1/2tsp Vanilla Essence

(B)
300g Plain Flour (sifted)
150g Ground Almond (original 200g)
100g toasted Almond (halved) (original 200g)

Decoration
140pcs small paper cups (original 100pcs)
400g Cooking Choc (melted) (original 500g)
100g toasted Nibbed Almond (original 200g)


Method:-

1. Cream A till well combined. Mix in B to form soft dough.
2. Shape into small balls and wrap up half almond.
3. Bake at 180DegC till golden brown.
4. Remove and leave to cool.

1. Decoration : Place cookies into small paper cups, cover cookie with melted chocolate and sprinkle some toasted nibbed almond to top.
2. Chill in the fridge to set the chocolate, before storing in a container.

This recipe taken from Kitchen Corner. Should use small black paper cups not white.