Monday, June 12, 2006

Chocolate Baking

This weekend i'm craving for chocolate. So i bought myself 500g of dark chocolate and start baking choco-lat-ty muffin and cakes!

"Mocha Late Cram Cheese Slice"
(recipe from Explore the World of Baking by William Tan)


As you can see , there is two layer in this cheesecake as most cheesecake does.The bottom layer is a chocolate cake (very less flour used) and the top layer is the chocolate cheesecake! The texture of the cake is more like "melt in your mouth" cake. Very soft and taste really good.

My family members who are not fond of chocolate also commented that this chocolate is good and they really are!

Give it a try today (A must try recipe!!!)

Ingredients

Dough Base
A)
200g butter
140g sugar

B)
3 eggs

C)
1tsp vanilla powder
2 tbs coffee powder
1/s tsp salt
250g semi sweet chocolate( i used dark chocolate for this recipe) melted and slightly cooled

D)
260g plain flour

Filling
E)
500g Cream Cheese soften
185g sugar

F)
60g dairy whipping cream

G)
2 eggs

H)
1 tbs instant coffee powder
1 tbs milo
2 tbs warm water

I)
1/2 tsp vanilla flavour

J)
100g bitter sweet chocolate melted and slightlt cooled ( again i used dark chocolate here)
60g remaining melted chocolate for marbling effect.

Method
  1. In a mixer bowl , beat (A) in a medium sped for 3 minutes. Add (B) one at a time beating after each addition.
  2. Mix in (C) , quickly beat in (D) .ress into bottom of 9" square spring form tin and freeze. Keep in refrigerate for 15 minutes.
  3. In a largemixer bpowl, beat (E) on medium high speed for 3 minutes. Add in (F) and (G) one at a time, beating after each addition.
  4. IN a small bowl dissolve (H) while the mixer is running, pour (H) into the batter. Add in (I), stir 200g batter into (J) and set aside. POur remaining batter over frozen crust.
  5. Using a poon, drop 6 large puddles of melted chocolate mixture on top of batter. Using a small knife drag through the puddles in spiral motions to create a marbling effect.
  6. Bake in preheated oven 180 deg C for 45-55 minutes or until the top is light brown and center has slight jiggle to it.
  7. Cool on rack for two hour before serving.
"Zurich Choc Rough Muffin"
(recipe from Explore the World of Baking by William Tan)


This is a very special muffin . The recipe call for whipping cream instead of milk to gives a creamier texture in the muffin.





This is a very special muffin . The recipe call for whipping cream instead of milk to gives a creamier texture in the muffin.

Here is the recipe :

Ingredients :
A)
125g butter
125g sugar

B)
2 eggs

C)
250g self raising flour
30g cocoa powder
pinch of salt
1 tsp double action baking powder

D)
155g choclate chips (i used hersley)
85g dairy whipping cream
100ml fresh milk

Method
  1. Place (A) in a bolw and beat until light abd fluffy. Gradually bet in eggs
  2. Combine (C) and add (D) to the butter mixture and mix until just combined
  3. Spoon mixture into greased muffin tins and bake in the preheated oven at 180 deg C for 35 minutes or until muffin are cooked when tested with skewer.

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