Category: Desserts

Cakes and Cookies, Desserts

Chocolate Valentino

7shasha7

This has got to be the easiest cake in the world. There’s only three ingredients to it. Three! Last night’s English tea party was the fourth time I’ve made this wonderful cake. The recipe is courtesy of chef wan.

Recipe

One pound semi sweet chocolate
4 oz butter
5 eggs

This is how I did it.
One packet of Hershey’s semi sweet chocolate chips plus 1/4 more from a second bag
Melt these over a double boiler with 180g of butter (I’m a President butter fan)

Separate the 5 eggs. Whip the egg whites till stiff peaks form. When the melted chocolate has cooled, quickly stir in the egg yolks. After which, fold in the egg whites into the chocolate mixture and transfer to a greased 22 cm springform pan. Bake at 190.

When the cake is cooled, sprinkle cocoa powder and put whipped cream on top. Yesterday, I used creme fraiche instead but it worked well.

This is a flourless completely dense chocolatey cake. Easy and delicious.

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Bread and Batter, Cakes and Cookies, Desserts

Madeleines

7shasha7

I made madeleines this morning. I had to do some research, watching YouTube videos and reading some other blog sites on this topic.

To summarise what I’ve learnt and today’s actual practice:

1. The longer the batter is chilled, the better the outcome will be
2. The tray moulds do matter. Metal non stick pans are way superior than those new age rubber moulds
3. Lemon zest MUST be added. It adds so much ooomph to the cakes.
4. Make batter one or even three days ahead as they do keep in the fridge and bake only when the guests have arrived as they are so quick to bake and taste best super fresh.

20131103-175623.jpg store batter in airtight container

20131103-175722.jpg first bake using the rubber mould. Chilled for only an hour. No rise. Colour is pale. Tastes good but does not look good.

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Bread and Batter, Cakes and Cookies, Desserts, Snack

Strawberry shortcakes

7shasha7

Yesterday Aisyah wanted to bake. Ever since she’s been following masterchef junior, Aisyah’s been in a cooking mood. She wanted to bake strawberry shortcakes but I had already made some scones earlier. Basic scones. So I told her to make the filling and use the scones I had baked as the base. She whipped some double cream, bought strawberry jam and fresh strawberries and did the assembly. The result was pretty good. She gave most of it to her grandparents and cousin and they were a hit. Looks like every weekend will be a baking lesson for both of us.

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Cakes and Cookies, Desserts

White chocolate cornflakes

7shasha7

Last year I visited an aunt for Raya and tried this awesome cookie. I didn’t manage to get the exact recipe but she did tell me they contained cornflakes, white chocolate, cranberries and nuts. And this Raya, I was determined to make them. Lucky I did, because a lot of people liked them. 🙂 The beauty of this is, it’s no bake!

Melt two packets of white chocolate. I used Cadbury Dreams.
Melt two packets of white chocolate. I used Cadbury Dreams.

 

Stir in cornflakes, cranberries, almonds flakes (toasted). You can add anything you want to the mix actually.
Stir in cornflakes, cranberries, almonds flakes (toasted). You can add anything you want to the mix actually.

 

Pour a teaspoon of the mixture into paper cups.
Pour a teaspoon of the mixture into paper cups.

 

Set chocolate cups in the refrigerator for a few hours. After that, you can store in an airtight container without refrigeration and they will keep well for weeks. If they last that long...
Set chocolate cups in the refrigerator for a few hours. After that, you can store in an airtight container without refrigeration and they will keep well for weeks. If they last that long…

 

Chilled white chocolate cups. :)
Chilled white chocolate cups. 🙂

 

 

 

 

Asian Dishes, Bread and Batter, Desserts, Singapore, Snack

Muah Chee

7shasha7

Muah! Muah! Muah! I love muah chee and now, thanks to my new toy, the Happy Call pan, I can make my own muah chee anytime I want! Muah!

Add a cup of glutinous rice flour to a cup of water (or slightly less) and stir till it forms a smooth mixture.
Make sure the pan is not hot or it will instantly cook the mixture before you can even form it into a dough. Using a very small fire, heat the pan and then add onion oil. If you have no onion oil, then fry some sliced onions until they are browned and then remove the onions. I used barely a teaspoon of oil to fry my onions and then after removing the sliced onions, poured the mixture in. Do not cover.
Stir the mixture into a dough. Something like this. And then you cover to cook the dough. It takes only about two minutes on one side. Turn over to the other side and then cook.
Once it’s cooked (the inside is not pasty and raw), take it out onto a board and snip or cut into small chunks.
Drop the nuggets of dough into a bowl of powdered peanuts and sugar (make sure lots of sugar. I used 3 tbsp to 3 5 tbsp of peanut powder) and roll till the nuggets are all nicely and evenly coated. And there you have it, muah chee! Yummylicious indeed. And so economical!