Chocolate lava cakes

We have boxes accumulating in our make-shift storage room, and I've been itching to clear them - boxes that came from new appliances, mostly. Skepticism about the robustness of the works and whether the appliances' performances are as claimed, my husband amassed the boxes that they came in just in case we had to return them.

I was eager to clear the boxes, which meant that I had to test out all the appliances first. For a long while I've checked all but one off the list. I figured it's about time I used my new mixer and tidy away the hoard of boxes that were beginning to be an eyesore.

To make lava cakes, you can simply use a bowl and whisk. However, bringing in the mixer wouldn't be an overkill.

The lava cake is a classic example of a mistake turned into a miracle. It came into existence when a chef took his chocolate sponge cake out from the oven too soon, and revealed a cake that was nevertheless warm and tasty.

I made this trice; the first batch was baked for 11 minutes at 220 degC and didn't have nice flowing lava centers as intended. Nevertheless, it turned out to be a moist and super chocolaty cake that wasn't bad at all! (Ice cream makes all things better...)

The second one was baked for a shorter duration of 8-10 minutes at 220 degC, and this gave centers that were partially liquefied. This was almosttt there, but not quite as desired.

My third attempt was an adaptation of Gordon Ramsay's recipe for Chocolate Fondant. The baking temperature was much lower (160 degC) than what I've used previously, which is probably why I've been getting less lava than I hoped for. I mean, it's his recipe, I had a feeling it was gonna be perfect.

And so it was.

Yields 4 cakes.

What?

• Butter, for greasing ramekins
• Cocoa powder, for dusting
• 170 g semi-sweet chocolate
• 115 g unsalted butter
• 1/4 cup plain flour
• 1/2 cup icing sugar
• 1/8 teaspoon salt
• 2 eggs
• 2 egg yolks
• Ice cream, for topping (IMO, not optional...)

How?

1. Butter the ramekins and dust with cocoa powder. Set the ramekins aside.
2. Break the chocolate into smaller pieces. Melt the chocolate and butter using the double boil method. Stir until smooth.
3. In a separate bowl, whisk eggs and egg yolks, salt and sugar until thick. Fold in the melted chocolate mixture, followed by the flour.
4. Spoon the batter into prepared ramekins.
5. Bake for about 11 minutes a preheated oven at 160 degC. The edges should appear firm, but centers are still soft. Let the cakes cool for 1 minute before gently inverting them onto serving plates.
6. Serve warm, topped with ice cream.

Note: The batter can be make ahead (up to step 4) and refrigerated for max. two days. Allow the batter to come to room temp before baking it in the oven.

Rocky road brownies

It is suddenly Spring!

Just two weeks ago it was blustery and cold, I found myself scrapping ice off my windscreen. It was a pain - but look at the pretty crystallisation! :)

In the midst of grumbling over how chilly it (still) was, I've let Spring come unnoticed. I pondered how I could have not seen the blooms, how I could have missed those. 

It seems that I've allowed negativity to overcome (or even consume!) me in mere moments that I've missed the good things happening around me. 

Like every season, "this too shall pass", and every obstacle encountered is but only a temporary hindrance. I shall look for the positive lesson in every situation and move on. And have some brownies. :)

What?

• 2 eggs
• 3/4 cup cocoa powder
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp coffee powder
• 1 tsp vanilla essence
• 120 g butter, melted
• 1/2 cup sugar (I used 1/4 brown sugar, 1/4 caster sugar)
• 3/4 cup plain flour
• 1/2 cup nuts (I used pecan)
• 1/2 cup mini marshmallows
• 1/2 cup chocolate chips

How?

1. Stir eggs, cocoa powder, salt, baking powder, coffee powder and vanilla essence until combined.
2. In a separate bowl, stir in sugar to melted butter. When butter is warm (not hot), add it too the cocoa mixture. Stir until smooth.
3. Add flour to the batter and stir until just combined.
4. Add nuts, marshmallows and chocolate chips and stir until fully incorporated.
5. Spread batter into pan lined with parchment paper and baked at 180 degC for 20-30 minutes. The batter should be moist but not wet.
6. Remove from oven and top with more marshmallows and drizzle with chocolate if desired! Cool on a wire rack before serving.

Four-ounces chocolate chip walnut cookies

This is probably one of the largest cookie I have ever made.

This is a "copycat Levain cookie recipe". Levain cookies are affectionately known to be the best cookies in the world to many people living in NYC (and probably to those who don't as well)! Unfortunately for me, this is a "been there, but never done that" and hence I am unable to tell how close these huge-ass cookies get to the real thing...

But nevertheless, these cookies are pretty darn good! And I'm not kidding when I named this a four-ounce cookie. With the diameter of roughly my palm size and height of about an inch, it IS the size of a regular scone.

Crisp on the outside, but super soft and doughy in the middle. Mmm. Best served warm!

What?

• 1 1/2 cups plain flour
• 3/4 tsp baking powder
• 1/2 tsp salt
• 115 g cold unsalted butter, cubed
• 85 g brown sugar
• 50 g caster sugar
• 1 egg, cold and lightly beaten 
• 1 tsp vanilla essence
• 3/4 cup chocolate chips
• 1/2 cup walnut, coarsely chopped

How?

1. Combine flour, baking powder and salt in a bowl.
2. In a separate bowl, beat the cold butter with a mixer for about a minute until it comes together in one lump. Add the brown and white sugar and beat until incorporated.
3. Add the egg and vanilla and mix until combined. Batter appears lumpy.
4. Gradually add in the flour mixture and mix until just incorporated. 
5. Fold in the chocolate chips and walnuts with a spatula.
6. Divide the dough into about 4 oz. each and roughly shape them into a ball (not too perfectly!). Place the dough balls onto a cookie sheet lined with parchment paper, spacing them a few inches apart.
7. Refrigerate the dough for 30 minutes to an hour.
8. Bake at 180 degC for about 15-20 minutes, until light golden brown on the top and edges. Allow the cookies to cool for about 5 minutes before transferring them to a wire rack to cool completely. (But have one while it's still warm!)

Adapted from: Chez CateyLou

Chocolate Rudolph cupcakes

Rudolf, the red-nose reindeer

Had a very shiny nose

And if you ever saw it

You would even say it glows

All of the other reindeers

Used to laugh and call him names

They never let poor Rudolph

Join in any reindeer games

Poor Rudolph, literally excluded from the group because he was different from (and so much cuter than!) the rest. Absolutely not a legit reason to be ostracised!

Then one foggy Christmas Eve

Santa came to say

Rudolph with your nose so bright

Won't you guide my sleigh tonight?

Then how the reindeers loved him

As the shouted out with glee

Rudolph the red-nose reindeer

You'll go down in history!

They don't seem to be very pleasant reindeers, only cordial when they realised Rudolph had some level of importance. Orbiquek to them, I'd say. However, Rudolph being as good-natured as he was adorable, welcomed the new friendship with open antlers. I adore his virtuously forgiving nature, so chin chai and amiable. 

In celebration of the Christmas season and our red-nosed friend, I made Rudolph a dozen others just like him!

These are piped chocolate eyes and antlers. They hardened very quickly on this cold, freezing day.

You definitely made history, Rudolph!

Chocolate cupcakes
What?

• 1 cup sugar
• 1 cup plain flour
• 1/2 cup cocoa powder
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 egg
• 1/2 cup milk
• 1/4 cup olive oil
• 1 1/2 tsp vanilla extract
• 1/2 cup hot water

How?

1. Stir the sugar, flour, cocoa powder, baking powder and salt together.
2. Add in egg, milk, oil and vanilla extract and mix until incorporated.
3. Pour in the hot water and stir until an even consistency is achieved. The batter will be very thin.
4. Line muffin tins with paper liners and fill the liners with the batter to about 3/4 full. 
5. Bake the cupcakes at 180 degC for about 20 minutes.
6. Cool completely on a wire rack before frosting.

To make Rudolph...

What?

• Writing milk/dark chocolate
• Parchment paper
• Coffee buttercream
• Piping bag
• Red chocolate buttons (I used red M&Ms)

How?

1. Melt the chocolate according to the instructions on the tube and pipe out eyes and antlers for the reindeers onto parchment paper. Leave to harden.
2. Prepare the coffee buttercream (click link for the recipe!) and put it into the piping bag. Snip off the end of the bag and pipe the buttercream onto the cupcake in a circular manner until almost the entire cupcake is covered.
3. Use a red chocolate button as the nose and place it in position on top of the buttercream.
4. Add in the chocolate eyes and antlers for the reindeer.

Chocolate walnut cookie slab

This is the start to a joyful December. I love this time of the year - the warm, fuzzy feeling as we approach Christmas. It is a merry, joyous and festive season, underlined with tranquility that is so surreal. Then comes New Year (Double celebration! Woohoo!), which gives the end of winter holidays a brand new beginning to look forward to.

This December is a little extra special because I have a special guest.

Who's that, you ask?

”She is your mirror, shining back at you with a world of possibilities. She is your witness, who sees you at your worst and best, and loves you anyway. She is your partner in crime, your midnight companion, someone who knows when you are smiling, even in the dark. She is your teacher, your defense attorney, your personal press agent, even your shrink. Some days, she's the reason you wish you were an only child.” 
~ Barbara Alpert

We did many things together this week. We shopped from the city to the outlet, had tea in quaint teapots and tiny tea cups, delighted in cakes and savoury pre-meal snacks, explored the old city streets and touristy sights... I relished every minute we spent together, the heart-to-heart talks and all the silly moments. :) And of course, we have to bake together this holiday!

From what was supposed to be a-dozen-cookies, to a huge slab of cookie on the cookie sheet. Don't ask. It was intentional. :D We reckoned the slab looked like chocolate brittles so we broke it into serving-sized pieces. This turned out to be a cookie that was crispy on the outside and chewy on the inside.

And it was extra tasty when you have someone to share it with.

The best thing about having a sister was that I always had a friend. 

~ Cali Rae Turner

What?

• 2 cups icing sugar
• 1/2 cup cocoa
• 1/2 tsp salt
• 1 1/2 cups chopped walnuts
• 2 eggs
• 1 tsp vanilla essence

How?

1. Mix icing sugar, cocoa, salt and chopped walnuts.
2. Stir in the eggs and vanilla essence until well combined.
3. Pour the batter onto a cookie sheet lined with parchment paper.
4. Bake in a preheated oven at 180 degC for 15 minutes.
5. Cool completely on a cooling rack before cutting to serve.

Chocolate swiss roll with coffee buttercream

Here's a second attempt at swiss roll. For easier rolling and to attain a swiss roll with a smoother outer cover, the sponge cake should be rolled up once it is out of the oven before it is left to cool.

The best part of this swiss roll is the coffee buttercream! This coffee-flavoured buttery-sugary concoction has a rich aroma and is absolutely lip-smacking. I could eat it on its own! I was impatient and started coating the mildly warm cake with it, and immediately regretted my decision as I watched the buttercream melt into my chocolate sponge cake. *a dramatic NOooooo...*



Nevertheless, this cake made a delightful elevenses. Enjoy with a cuppa!

Chocolate swiss roll
What?

• Olive oil, for greasing
• 100 g caster sugar, and some extra 
• 2 eggs
• 1 tsp vanilla extract
• 1 tbsp warm water
• 75 g plain flour, sifted
• 25 g cocoa powder, sifted
• Icing sugar, for dusting (optional)

How?

1. Line a swiss roll tin with parchment paper and brush it with olive oil. Dust with some caster sugar.
2. Whisk the eggs and sugar together until it is light and fluffy.
3. Mix in the water and vanilla extract.
4. Mix the cocoa powder and flour together in another bowl. Fold in the flour mixture to the egg batter, one-half each time.
5. Pour the batter onto the prepared tin and bake in a preheated oven at 180 deg C for 15 minutes.
6. Lay a piece of parchment paper on top of a damp tea towel and sprinkle it with caster sugar. Turn the cake onto the sugared parchment paper and peel the parchment paper off the base of the cake.
7. Make an incision (do not cut through!) about 1cm from the edge where you want to start rolling. With another parchment paper placed on the top of the cake, roll the cake up carefully and leave it to cool.
8. Prepare the buttercream (recipe below).
9. When cake has cooled, unroll the cake and spread butter over it, leaving a border at the end (about 1"). 
10. Roll the cake up again. Sprinkle with some icing sugar before serving.

Coffee buttercream

What?

• 50 g unsalted butter, softened
• 100 g icing sugar
• 2 g coffee granules 
• 1 tbsp hot water

How?

1. Cream together the butter and the icing sugar.
2. Mix coffee granules in 1 tbsp hot water and add it to the creamed mixture. Blend well.

Chocolate magic custard cake

When I was little, Children's Day was celebrated on the 1st of October. I recall receiving little gifts from my teachers in primary school, and they would perform on stage for us on that very special day. Since 2011, Children's Day in SG was shifted to the first Friday of October. This change does not resonate with me (call me ol'fashioned)... But then again, this day is celebrated on various days in different parts of the world - 1st June and 20th September in Germany, 4th April in Hong Kong and Taiwan, 1st Monday of October in Sweden... and you get my drift.

Children's Day is recognised and established to honour children globally. It is not just a day-off-from-school, not simply just a holiday. It is to bring awareness to children around the globe that have succumbed to violence in forms of abuse, exploitation and discrimination.

"Millions of children around the world are exploited, abused, and discriminated against. They need special protection to promote their physical, mental, spiritual, moral, and social development. These children include child labourers, children affected by armed conflict, sexually exploited children, children in conflict with the law or in the care of the state, as well as children living on the streets, coping with disabilities, or suffering from discrimination because of their religious or ethnic-minority status." from: Children's human rights

I believe children should be celebrated for who they are. These are the people making the vital decisions on how the world will be like in the future. A better childhood, a better education, a better tomorrow.

On a lighter note, the child in me wanted a little chocolate fix! Making a magic custard cake seems pretty much in line with celebrating Children's Day, even more so a chocolate one!

Also known as the magical 3-layered cake, whipping up this exceptional little dessert isn't as tedious as it sounds. It is made up of 3 layers: a light top, a custard-like middle, and a dense bottom. Despite the layered formation, this cake is made up of only one batter (that "miraculously" separates itself during the baking process).

The key to making this cake is the temperature of the ingredients - they have to be all about room temperature when preparing the batter. The melted butter and warmed milk have to be lukewarm before adding them into the batter.

When the cake is done, cool it completely before attempting to slice it. If feeling a little impatient about the wait, the cake can be cooled faster in the fridge. Dust with some icing sugar or cocoa powder and garnish with some berries before serving! Happy Children's Day!

What?

• 50 g butter
• 1 cup milk
• 60 g plain flour
• 20 g cocoa powder
• 2 eggs, separated
• 100 g icing sugar, and some for dusting
• 1 tbsp espresso
• 1 tsp vanilla extract
• raspberries for garnish (optional)

How?

1. Melt the butter leave it to cool.
2. Warm the milk and leave it to cool.
3. Whisk together the flour and cocoa powder.
4. In a separate bowl, beat the egg whites until stiff peaks form.
5. In another bowl, beat the egg yolks and icing sugar together. Add in the melted butter, espresso and vanilla extract and mix until combined.
6. To the mixed batter, add the flour and cocoa powder mixture and stir.
7. Slowly add in the milk and gently whisk until combined. The batter will be thin and watery at this stage.
8. Fold in the egg whites. 
9. Pour the batter into a 4" x 8" baking dish, lined with parchment paper.
10. Bake in a preheated oven at 160 degC for 45-50 minutes, or until the top is evening browned The centre will still be jingly when gently shaken.
11. Cool the cake completely before cutting. Dust and adorn with icing sugar and berries.

Adapted from: whiteonricecouple.com

Coffee chocolate muffins

Oh, do you know the muffin man,
The muffin man, the muffin man,
Do you know the muffin man,
Who lives on Drury Lane?

An all too familiar nursery rhyme, and it keeps ringing in my head as I tried to practice my script in vain. As a consequence of my fruitless attempt at work, I caved in - time for some therapeutic baking! :D

I knew I needed some caffeine... And what better way to have it than infusing it a sweet treat? This, is a coffee muffin, double shot. (Yea, really. I added twice the amount of coffee granules than usual...)

Look at those cute little coffee domes! Round and bouncy, I just wanna poke poke poke...

Presenting the not-so-pretty ones, albeit dressed it pretty pink polka dots.

Tsk, you pale in comparison to the perfect dome.

And because you aren't as pretty, I'm gonna eat you first.

Ooo I smell the coffee. Yummiliciously paired with dark chocolate chunks. Caffeine rush!

One last bite...

I decided to pack up the perfect domes to share with others. And well, since these aren't as pretty... I might as well just have them now...

Happy long weekend everyone! :D WOOHOO to bank holiday!

Caramel brownies

At some point in time, we would all need some perking up or some kinda short respite. For some, relief from an exhausting work day would mean to head home to the comfort of the sofa and the tv; Oddly for some people, doing the household chores and keeping the home spotless bring them much satisfaction and unimaginable joy (ya really unimaginable to me...) Perk-ups can come pretty random, from a planned dose of adrenaline from coffee to finding an expected piece of chocolate. Or a piece of cake. Or a brownie.

Or two.

These are my fudgy caramel infused brownies. If you look closely you can probably see the loving goodness oozing out.

Packaged as a gift.

Saved a couple for my mom and a dear friend.

Hope you enjoy eating it as much as I did making it. (:

Chocolate tarts

I lost my sense of weekends from weekdays. It's funny how the busy period is making it more difficult to keep the mind off things, completely going against the nature of how the mind is supposed to work. Just like how when you are so drained out and lethargic to the point of being almost lifeless, and you lie in bed unable to fall asleep, and the more you try, the harder it gets. Desperately sickening.

Maybe it's due to the lack of sleep, or maybe the massive amount of junk food, the throat is starting to feel a tad sore. And so for those of you who like me are victims of the "heatiness", I give you my best unconventional cure - chocolate. Yes go ahead and have copious amount of water, but in my opinion, chocolate is the best medicine. 

Chocolate is a good source of antioxidants - the antioxidant content of chocolate is actually four times that in tea! The fat in chocolate can help the immune system and outwit cytokines by reducing your susceptibility to infections and inflammation. With a quick search, I found out that chocolate can actually reduce coughing as it contains theobromine which suppresses activity in the vagus nerve. This same chemical substance triggers the release of endorphins that act like a natural antidepressant, relieving us of the blues. Plus it's so yummy, you're bound to feel better after consuming some.

I decided to make some chocolate tarts. I assure you I felt better instantly after my first bite. The crust was intentionally made super thin so I could pour more of that chocolate ganache into the tart cavity. I was in chocolate heaven. Yep, all the sore gone, all gone. (:

Chocolate macarons

To make these macarons, I had to think of ways to make use of the egg yolks. I didn't like the idea of throwing them away - that's wasteful. Egg tarts seem to be a pretty good idea; my mom loves egg tarts. So now I got my whites to make these chocolate macarons.

I love how overwhelmingly sweet macarons are, how the shells are slightly crisp and the insides soft. It's amazing that the extremely sweet shells pair so well with the chocolate ganache. Yep, overwhelming. But good. I made some pink plain shells too. I love pink and I think they are pretty. Makes me happy. :)

I would like to attempt making different flavors of macarons too. Meanwhile I'll think of other ways to use my egg yolks. Or maybe my mom would want egg tarts again... :p