It is not the season for chocolate, but I just can’t help it. I wanted to clear my almond meal. I bought them for macarons but I just do not have the time to bake something that needs proper care. So I found this recipe from food&wine and adjusted accordingly to make a smaller batch.
170C preheated oven, 6 by 9 inch pan
1/2c almond meal
2tbs cocoa powder
1/4tsp baking powder
Melt the butter and chocolate in the microwave using 30 seconds, stir, 20 seconds, stir until melted. Let cool.
In a bowl, whisk eggs, sugar and vanilla.
Mix in the butter mixture into the egg and sugar mixture.
Add in the almond meal, cocoa, baking powder, and salt and mix until combined.
Pour mixture into baking pan and bake for 15 minutes or until the center is done; when you stick a toothpick in and it comes out clean.
I wanted to bake some chocolate cake. A simple one and I wanted to add some chocolate ganache as I needed to try some whipping cream consistency. So I manage to find a 4 ingredients cake from as easy as apple pie. It’s her chocolate Italian sponge cake.
Based on her picture, the cake is so light and fluffy. I didn’t really gently fold the mixture, so maybe that’s why my cake sink. Also I made mine with an angel food pan, not sure if that’s also a factor. Also, I reduce the amount of sugar. In the end, I add ganache on mine, so it doesn’t turn out so bad.
170C preheated oven, angel food cake pan
100g white sugar
20g cocoa powder
With an electric beater, whisk sugar and eggs until light and fluffy.
Sift in flour and cocoa powder a little at a time.
Slowly fold and repeat.
Pour into the pan.
Bake for 30 minutes.
Let cool before removing it from the pan.
I reduce the cooking time as I used angel food cake pan. So I gathered you don’t need so long to bake as there is no center to cook.
To make the ganache
Microwave 1/2cup whipping cream and 225g of chocolate (1 1/3cups) in 40 seconds, 30 seconds and 30 seconds burst. I microwave it 3 times and stir in between.
I cut the cake in half, spread the ganache, cover and coat the cake with more ganache.
I was craving for some cookies. But I wanted soft ones. So I just googled and made the first recipe that come out. I only realised right this moment that I adopted Martha Steward’s recipe. While I was baking this, all I can think of is so much cookies. I made the normal size and a smaller size for certain people. But it just never end. Well, it does said it made about 3 dozens cookies. So yeah my fault for not really reading fully you see. I wanted to make a lot of them but 36 pieces is quite a lot. But you know, with soft cookies, they just go down faster. So you will end up eating a lot of them in one seating.
It’s a double chocolate chip cause I used normal milk chocolate chips and mini dark chocolate chips.
Make ~36 cookies
175C preheated oven, lined baking sheets
2 1/4c flour
1/2tsp baking soda
3/4c packed brown sugar
1c milk choco chips
1c dark choco chips
Whisk flour and baking soda, put aside.
In another bowl, beat butter and sugars until light and fluffy.
Stir in the vanilla and eggs.
Add the flour mixture and combine.
Stir in choco chips.
Drop tablespoon size balls on the baking sheet.
Bake until edges are golden about 8-10 minutes.
Cookies, that is the first thing I feel like eating when I woke up in 2018. So I went to bake some. But without eggs or butter, I was a little discourage. I managed to find random recipes online and tweak them just for the fun of it to see if they turn up edible.
Make ~80 mini cookies
180C preheated oven, lined baking sheet
150g chocolate chips
2 tbs milk
Cream margarine and sugar until fluffy.
Stir in the flour, choco chips and milk until combined.
Take some dough with a teaspoon and using another scrap off onto the sheet.
Baked for about 12 minutes.
(You can always baked them until golden brown, but you should flaten each dough on the sheet.)
The cookies smell really good, cause of all those margarine. I wish I had butter. You can always use butter, but margarine has a sharper crunchier taste. Also I do not have vanilla essence, that is why I use milk. If not, water will be fine. Overall, they are still a crunchy edible cookies. Even overnight, they are still crispy.
I’ve been searching for a recipe that don’t really need much egg as I only had 1 egg but I want some fondue cake. So after going through countless recipes, I figure that I can roughly whip something up. I can predict that there will be a lot more molten cake recipes here as there’s just too many way to bake this. So here’s one that is very moist and more melted chocolate than there is cake. Personally I prefer more fudge like, but everyone else seems to prefer this consistency.
Vanilla, cinnamon and nutmeg is optional.
200C preheated oven, oil-sprayed ramekins
80g dark chocolate
60g butter (I used salted)
2 tbs white sugar
2 tbs vegetable oil (I use olive oil)
1 tsp flour
1/2 tsp vanilla
1/4 tsp cinnamon
1/4 tsp nutmeg
Melt chocolate and butter.
In another bowl, whisk egg, sugar and oil until incorporated. (Add in a pinch of salt if use unsalted butter)
Slowly pour the chocolate mixture into the egg mixture and continue whisking. Or if melted chocolate is cooled, just pour all, then mix.
Add the flour and stir until no more white can be seen.
Then add the rest of the spices and mix.
Pour into the prepared ramekins.
Place onto a baking tray for easy removal from oven.
Baked for about 12-13 minutes.
The sides will slightly remove from the dish and the centre will slightly still be jiggly.
Run a knife along the ramekins.
Once slightly cool, top it over onto a plate.
Dust with icing power and serve with a scoop of vanilla bean ice cream.
Now this is a cake to bake for the whole family. Or something you can eat for 8 days straights. I would have to learn to divide the ingredients and just make a portion for 2, but I was trying to get rid of my cream cheese. I was baking a sultana cake (total fail), and broke 2 eggs and had half of 250g butter left. Since it was soft butter, I just had to do something.
This recipe is taken from joyofbaking.com but I did roughly adjust the ingredients.
Make 16 mini servings
160C preheated oven, 9inch square tin lined with foil
150g dark chocolate (I use 100g 80% cocoa, 50g 65% cocoa)
1 cup (200g) white sugar
1 tsp vanilla
1/2 cup flour
A pinch of salt
For the cheesecake:
227g cream cheese (I use Cowhead)
1/3 cup white sugar
1/2 tsp vanilla
Melt butter and chocolate, I use a double boiler.
Once cool, whisk in the sugar and the vanilla extract.
Mix in the eggs, one by one.
Add in the flour and salt, then mix until no more white can be seen.
Pour almost all into baking tin, leaving a palm size gallop for the marbling.
To make the cream cheese, beat the cream cheese until smooth.
Mix in the sugar.
Add in the egg and vanilla.
Pour the mixture slowly on top the brownie mixture.
Drop the remainder brownie mix in 4 by 4. I just randomly drop them.
Use a toothpick/skewer or butter knife and swirl the mixture together to get a nice marble effect. (I pretty much rubbish at swirling)
Baked for about 30 minutes.
Let cool and chill in fridge for a few hours cause cheesecake is best served cold.