Mocca Brownies

Source : "Kudapan Ringan Istimewa", Sedap Sekejap

Ingredients:
250 gr dark cooking chocolate
100 gr butter
100 gr cake flour
5 eggs white (+/- 150 gr)
150 gr caster sugar
100 gr cashew nuts, chopped (optional)

1 tsp instant coffee (optional)

Direction:

• Melt chocolate and butter. Set aside.
• Add sifted flour and instant coffee. Combine well using hand whisker.
• Beat egg whites until foamy. Add sugar gradually until smooth glossy and peak
• Fold in the whipped egg into the flour-choc mixture. Add q/2 of chopped nuts, if desired.
• Pour into greased and lined 30x10 cm brownies tin or 20 cm cake tin (like I did).
• Sprinkle the rest of cashew nuts. Bake for 35 minutes at 180 C

PS:

I skipped the nuts and replaced it with butter cream frosting and shredded cheddar cheese..

Yummy..... :D

TollHouse Cookies

The Cookie recipe below is one of the easist chocolate cookies I ever made, yet the result is great.

I am looking forward to try another cookies recipes from this book for sure..

TollHouse Cookies

A recipe from Cookies by Lucy Knox and Sarah Lowman

125 g/ 4 oz butter
40 g/1.5 oz soft light brown sugar
125 g/ 4 oz caster sugar (I only used 100 g)
1 egg, beaten
1 t vanilla extract
150 g/5 oz plain flour
0.25 t bicarbonate of soda
0.5 t salt
125 g/4 oz plain chocolate drops

1. Grease 2 baking sheets ( I used silicon paper). Beat the butter with both sugar until light and fluffy. Add egg and vanilla extract, and mix well. Sift together the flour, bicarbonate of soda and salt. Stir in the sifted dry ingredients and plain chocolate drops.
2. Place teaspoonfuls of the mixture, spaced apart, on the baking sheets and bake in a preheated oven, 180*C(350*F), gas mark 4, for 10 minutes. transfer to a wire rack to cool.

Makes about 36.
Prep time : 10 minutes
Cooking time : 10 minutes (I bake the cookies for 13-15 mins :p)

Chocobanana Cupcakes

May 31....My office's family day... We were going to Waterbom!! I've promised my co-workers that I would bring something for them on Family day and I decided to make cupcakes. The original recipe is Lapis Pandan Putih Telur from Mbak Monica which I revised at some parts (the revision are on bold and italic text). I also add banana to enrich the taste and it worked so well.

Chocobanana Cupcakes

Ingredients:

350 cc egg whites

10 gr cake emulsifier (Me: ¼ teaspoon)

200 gr caster sugar (Me: 160 gr only)

125 gr cake flour (Me: 80 gr cake flour, 40 gr dutch-process chocolate powder)

25 gr cornstarch

100 gr butter, melted
100 gr very ripe banana (about 1 large Cavendish banana), mashed

Ganache:
100 g dark cooking chocolate, chooped
150 g whipping cream
2 tablespoons rum

Directions:
1. Preheat oven to 180C. Shift dry ingredients. Set aside
2. Beat egg whites using electric mixer until foamy, add cake emulsifier. Mix well. Add sugar gradually. Continue mixing until stiff.
3. Add dry ingredients. Mix with the lowest speed setting.
4. Add melted butter, fold in using spatula.
5. Pour into cupcake paper. Bake for 20 mins if you are baking on small moulds like I do.
6. Cool and granish with ganache.

Ganache:
· Melt dark chocolate. Set aside
· Whip whipping cream untill double size.
· Pour in melted chocolate. Beat until combine.
· Add rum. Beat again until mix thoroughfully.
· Ready to be use.

Verdict:

My co-workers and their kids loved it!! 30 cupcakes were gone in seconds...

*Big SMILE from the happy baker*

We were happy and jolly on that day....

Red Velvet Cake

When I saw Oprah Show some times ago with a topic : Famous Cake Shop around America, I was bewitched by Red Velvet Cake from one of the cake shop (sorry, I don't remember its name). The cake was reported wildly delicious!. Well, with the stunning colour and cream cheese frosting...who will say NO to RVC?
Needless to say, I began my search and randomly browsing foodies' websites on net until I found a Red Velvet Cake by martha stewart. The recipe's rating was highly appreciated so I copied it down and started my baking process.
My co-workers and friends who had tested RVC said that it was totally yummy and cream cheese frosting gives a richer taste. Ok guys, I couldn't be more agree with you.
The method is really simple with superb result :D
Dare to try it?...

Red Velvet Cake

2 1/2 cups cake flour (not self-raising)
1/4 cup cocoa powder
1 1/2 tsp baking soda
1 tsp salt
1 1/2 cups granulated sugar
1 1/2 cups flavorless oil (I used grape seed oil)
2 large eggs
2 tbsp red food coloring (one 1-ounce bottle)
1 tsp pure vanilla extract
1 cup buttermilk
2 tsp vinegar (white or apple cider)

Preheat oven to 350F.

Generously butter two 9-by-2-inch round cake pans. Sprinkle with flour, and tap out the excess. Set your pans aside.

In a medium bowl, sift together cake flour, cocoa, baking soda and salt. Set aside your dry ingredients.

In the bowl of a stand mixer, mix the sugar and oil on medium speed until well combined. Add eggs, one at a time, beating well after each addition. Add food coloring and vanilla, and beat until well combined.

Add flour mixture, alternating with buttermilk, scraping the sides of the bowl with a rubber spatula as needed. Add vinegar to batter, and beat for 10 seconds.

Evenly divide the batter between your prepared pans. Bake until a cake tester inserted in the center of each cake comes out clean, 30 to 35 minutes.

Transfer to a wire rack to cool in the pans for 10 minutes. Remove cakes from the pans, and return to the rack to cool completely.

Cream Cheese Frosting
(enough to fill and frost a 2 layer 9-inch round cake)

4 ounces (1 stick-115 g) unsalted butter, softened at room temp.
12 ounces (1.5 bars) cream cheese, softened at room temp.
1 1/2 cup confectioners' sugar, sifted (I used 1 cup only)
1 tsp vanilla extract

In the bowl of a stand mixer, beat butter and cream cheese until light and fluffy, about 3 minutes on medium speed. Add sugar and vanilla and beat until combined, about 2 minutes.

Let's Have A slice Of RED velVet Cake

My recommendation: companied with a cup of ESPRESSO from Caswell freshly ground coffee or
Coffee Domba.
and..... PLEASE don't you ever think about your DIET :D... Just leave behind, RelaX and enjoy the RVC....

Black Forest for The New Parents

Chocolate Cake for Boss Son's Bday

Mickey oder Bearkey???

Chocolate Mayonnaise Cake

...."Chocolate mayonnaise cake was invented in the thirties by the wife of a grocery salesman, to boost his mayonnaise sale"....

What happened to me, more and less the same...I have to "boost" the mayonnaise usage in my frigde as its expired date came closer by....hehehehe..I got the book some months ago and I finally managed myself to try one of its recipes (Thanks to the whole jar of Mayo :D "LOL")
Thanks to Mbak Rita who's being put a lot of effort to find this book to me...

Read the recipe first before you start drooling on this delicious choc cake...oops..watcha' for those keyboards "LOL"

Chocolate Mayonnaise Cake
(Nick Malgieri from CHOCOLATE -from simple cookies to extravagant showstoppers-)
original recipe was shared from Lisa Davies)

Ingredients:
2 cups all-purpose flour
1 cup sugar
1/2 cup alkalized (Dutch process) cocoa powder,sifted after measuring
1.5 t baking soda
1 cup buttermilk (or whole milk plus 1 T distilled white vinegar or lemon juice)
1 cup bottled mayonnaise
1 t vanilla extract
confectioners' sugar for finishing

Tools:
1 9-inch round cake pan, 2 inches deep, or a 9x9x2 inch square pan, buttered and bottom lined with parchment paper

Otw to yummy-yummy:

1. Set the rack at the middle of the oven and preheat to 350F.
2. In a large mixing bowl, combine the flour, sugar, cocoa, andbaking soda and stir well to mix.
3. In another bowl, whisk together the buttermilk, mayonnaise, and vanilla; stir into the dry ingredients to form a smooth batter.
4. Pour the batter into the prepared pan and bake for 45 to 50 mins, or until toothpick inserted in the center of the cake emerges clean.
5. Cool the cake in the pan for 5 mins, then invert onto a rack and peel off the paper. Cool completely.
6. To serve, dust lightly with confectioners' sugar.

ENJOY........

Steamed Brownies Cake

Brokus Putih Telor (Ny.Liem)

Bahan:
750 ml putih telur
375 gr gula pasir
20 gr Emulfisier
275 gr Tepung terigu
75 gr coklat bubuk
1 sdt baking powder
1/2 sdt vanili
200 gr Dark Chocolate
250 ml Minyak goreng


Utk taburan tengah: 150 gr Dark chocolate ( di tim hingga cair) atau Meses


Cara membuat:
1. Campur minyak goreng dan dark chocolate, tim sampai coklat meleleh, aduk hingga rata. Sisihkan.
2. Campur tepung terigu, coklat bubuk, baking powder serta vanili, ayak halus supaya tdk ada bagian yg menggumpal.
3. Kocok putih telur hingga 1/2 mengembang, masukkan gula sedikit demi sedikit sambil dikocok terus. Baru kemudian masukkan emulfisier, kocok hingga kental. Matikkan mixer.

4. Masukkan campuran tepung ke dlm adonan telur sedikit demi sedikit. Aduk rata dgn menggunakan spatula
5. Masukkan campuran minyak + coklat yg sdh didinginkan. Aduk rata.

6. Panaskan kukusan. Olesi loyang dgn margarine, taburi tepung.
7. Tuang sebagian adonan, kukus selama 15-20 menit.
8. Taburi coklat cair atau meses. Kemudian tuang sisa adonan diatasnya. Kukus selama 20-30 menit atau hingga matang.

* English version will submitted on request ;D

Heavenly Choco Cake with Roses

This Heavenly Choco Cake was ordered by Mbak Nunung -one of NCC fellow- from Surabaya for her friend who living in Bali. I decorated the cake with Roses (oH...I really love roses....well, I have it on my name too....No wonder hehehehe)
The decoration was simple yet I love it so much...

Kommentar will be upload later..I forgot where I put the sms and those emails hehehehe..what a clumpsy me.... One thing for sure: die kommentar were great...thanks for trusting Rea's Cake to warm up your home delicacies.

Heavenly Choco Cake

Ben, my boyfriend's friends is absolutely chocoholic along with his beautiful wife. He ordered Choco Cake with special size...24cm in diametre... (I only sell 20cm diameter at Rea's Cake) for Christmas.
They really love this cake by witnessing they ate almost 4 big slices of this cake in 20 minutes when I'd delivered it.
Thanks Ben....Please put your order again next time... :D

Minty Chocolate Cake

A recipe from Crazy for Chocolate (Periplus Step by Step),
I made this for my 27th birthday celebration in my office. The original name for the cake called Gateau Forestiere because it's meringue mushrooms as decoration. I ski ped the meringue and subtituted it with fresh fruits.

Tipsy Chocolate Cake

For those who called themselves a chocoholic :D

Tipsy Chocolate Treat
>Recipe by Alex Barker "Essential Guide to Cake Decorating"<

Serve 8-10

Ingredients:
250 g (9 oz) dark chocolate
175 g (6 oz) unsalted butter
6 eggs, separated
200 g (7 oz) caster sugar
50 g (2 oz) self-raising flour
3-4 T rum

Icing and decoration:
1 quantity dark chocolate ganache (Recipe follows)
cocoa powder

1. Line and grease a deep 20cm (8 in) round loose-bottomed tin. Preheat the oven to 170C/325F/gas mark 3. Melt the chocolate and butter gently in a heatproof bowl over a saucepan of hot water.
2. Whisk the egg yolks with 150 g (5 oz) of the sugar until pale, thick and creamy. Gently stir in the cooled chocolate. Then fold in the flour.
3. In a separate bowl, whisk the egg whites until stiff but not dry (>>soft peak). Then gently whisk in the rest of the sugar. Fold in egg whites into the chocolate mixture and pour into the prepared tin.
4. Bake for 1 H 15 m or until the inserted skewer come out clean. Leave to cool out in the tin for 15 m then remove and cool completely.
5. Invert the cake and sprinkle with rum over the base. Allow to soak for few minutes. Turn the cake back.
6. Cover the cake with 2/3 past of the ganache.
7. Cut a piece of foil at least the length of the cake and twice the hedge. Spread over the warm ganache over it. Let it set but do not allow to become hard.
8. Wrap the just-set chocolate around the cake, jagged egde up, and gently peel off the foil as you press to the cake. Leave it to be firmed
9. Decorate and enjoy....

Chocolate ganache

Recipe also from Alex Barker

225 g chocolate (dark, milk, or white), chopped

120 ml thick cream

50 g butter

• Put the chocolate in a bowl. Heat the cream, do not boil.
• Pour the hot cream all over the chocolate until completely melted.
• Add the butter. Mix well.
• Ready to use

Superman BDCK

Another Birthday Cake with simple decoration. I used transferred-frozen buttercream technique for the Superman Logo.

Light & Airy Cakes with Roses

C3SC....(hmmmph...what's???)

Another simple yet chiz-choc-licious recipe. Right down to the belly like my friends said.

Try to use a variaton cake mould instead of ordinary cupcakes tin then bake it Ala Au-Ban-Marie. It will give a "different" textures to the cupcakes ;)

Chocolate Cheese-Cake Swirl Cupcakes

Prep Times: 30 minutes
Start to Finish: 1 Hour 5 Minutes
Servings: 30 cupcakes

1/3 cup sugar
250 grams cream cheese, softened
2 small eggs
½ cup semisweet chocolate chips
2 ¼ cups all purpose flour
1 ¼ cups sugar
¼ unsweetened baking cocoa
2 teaspoons baking soda
1 teaspoon salt
1 ¼ cups water
½ cup vegetable oil
2 tablespoons white vinegar
2 teaspoons vanilla

Heat oven to 350*F. Line 16 regular-size muffin cups with baking cups. In medium bowl, beat 1/3 cup sugar and the cream cheese with electric mixer on medium speed until smooth. Beat in eggs. Stir in chocolate chips; set aside.
In large bowl, beat all remaining ingredients on low speed 30 seconds, scraping bowl occasionally. Reserve 1 ½ batter.
Fill each muffin cup with about 1 rounded tablespoonful batter (1/3 full). Spoon 1 tablespoons cream cheese mixture onto batter in each cup. Top each with about ½ rounded tablespoon reserved batter.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean

Tip>>
DO-AHEAD
>These cupcakes with a cream cheese swirl are great for picnics. They can be made the day before, so you can have them ready to serve to kids of all ages!
>Based on my experiences, these cupcakes just go in a blink! :DD

Steamed Chocolate Brownies

This cake is moist and chocolicous, I dare to say. It's a real HIT for a while as a must-bring-home-cakes when you visit Bandung -The Flower City- in West Java. This recipe of course not the secret recipe of that famous steamed brownies of Bandung, but this one is even far better than the original one...Pretty easy to make really...

Steamed Chocolate Brownies
Recipe by Pak Sahak

Potion A
150g dark cooking chocolate
100g butter

Potion B
5 eggs
200g caster sugar
1 tbsp cake emulsifier (simply omit this)

Potion C
100g cake flour
20g corn flour
40g milk powder
40g chocolate powder
1 tsp salt
1 tsp baking powder
Chocolate rice/chocolate sprinkles (about 3 tablespoons)

Lined and greased Ø20 cm round cake tin

Directions:
* Preheat a steamer till boiled.
* Melt Potion A. Set aside. Cooled.
* Whisk Potion B with electric whisker till light and fluffy (+/- 7 minuten).
* Stir in melted Potion A. Fold in Potion C gently. Mix till combine.
* Pour half of the mixture into prepared tin. Steamed for 10 minutes.
* Sprinkle the chocolate rice over semi-cooked mixture. Pour in the rest of the chocolate mixture. Steamed till completely cooked (about 20 minuten).
* Remove from steamer. Turn it out and serve warm or cold with ice cream, a dollop of cream, or anything u like.

Choco Bana Brownies

Had a sumptuous amount of dark chocolate ganache in the fridge (left-over from -Rea’s Cake- chocolate birthday cake order), need something chocolate as comforting foods plus not very keen enough to meet my electric mixer :D… Searched a recipe that absolutely has nothing to do with electric mixer and I found it, luckily. Here I pass it over…

Choco Bana BROWNIES

Ingredients:
I*: 300 gr dark chocolate ganache
200 gr palm sugar
80 gr salted butter
II: 100 gr nuts/dried fruits (chasewnut, pecan, walnut,raisin, sultanas), coarsely chopped
3 large eggs
2 large Cavendish bananas, mashed with fork or food processor
III: 225 gr all-purpose flour
20 gr cocoa powder
1 tsp Baking Powder
a pinch of salt

Tools: mixing bowl, brownies pan, wooden spoon, oven.

Directions:
Preheat oven to 350°F.
Lined and greased (1) 30x10x4cm or (2)15x10x4cm brownies pan.
Melt ingredients I. Stir occasionally. Remove from stove. Set aside
Pour in Ingredients II. Stir well.
Fold in Ingredients III. Mixed until just combined.
Pour into the brownies pan
Bake for 35 minutes or until the inserted skewer come out clean.

* The original recipe for Ingredients I is using 180 gr Dark Cooking Chocolate, 250 gr
dark palm sugar, 180 gr margarine.

Light & Airy Cake

I made this cake twice (by the time this entry made ;p). 1st attempt was when my girl co-workers gave a long (yes, it’s a long one dear, from 1pm to 6.30pm) visit to my house then they said they wanted me to show them how to make a delicious cake. They pointed this recipe that I couldn’t be more agreed that the picture on Chocolate book looked so tempting. Skimmed all the ingredients that thankfully all were available in Meine Kleine Küchen, thus the chocolate cake regime began. :p

The result was ok though, the cake rise beautifully, the texture was spongy but not so “chocolaty” like the picture in the book shown, the chocolate flavor didn’t taste so rich than I realized that I completely skipped one process which was combining the hot water first with cocoa powder until pasta-like form then fold in to the rest of mixture! Instead, I just combined the ingredients altogether… 2nd attempt was better with richer chocolate flavor, I followed the instruction as well as been told on the recipe, ;p In the nutshell, for the 1st recipe attempt, just stick to the rules written there baby!! *LOL*

No further agogo, here is the recipe:

Light and Airy Cake
Recipe by Trish Deseine

Serves 8
Preparation time: 5 minutes
Cooking time: 25 minutes

1 handheld electric mixer
2 shallow cake pans, 8 inches in diameter

1 cup unsalted butter or margarine, softened
1 cup sugars
4 eggs
2 cups all-purpose flour
¼ cup cocoa powder, combined with
¼ cup hot water
2 teaspoons baking powder

Preheat the oven to 350°F

Grease and flour all the cakes pans

Place all the ingredients in a large mixing bowl and beat with electric mixer to form a smooth dough. Transfer the mixture to the baking pans and bake for 25 minutes. The top of the cakes should be soft to the touch. Remove from the oven, allow to cool for a few minutes, then turn out to a wire rack.

Decorate with whipped cream, jam or butter cream.

I should say that this recipe is extremely easy to make yet the result is superb. Use a good quality of cocoa powder for a chocolicious cake. :)