Flourless Chocolate Cake

Craving for a dessert that's moist and chocolatey but not too dense and cakey kind.

A flourless cake ... hmm.. I've baked a flourless Lemon Almond Cake
But I wanted something chocolatey ...
A flourless chocolate cake ! Yup!

Recipe source: Daily Doses of Sugar

My slight adjustments made in sugar quantity and cooking method below as I'm not confident to heat up the egg white or egg yolk for whisking, afraid that I may make scramble eggs.. lol >~<

Flourless Chocolate Cake
One 6-inch springform pan or pan with removable base
Ingredients
90g dark chocolate (I used Cadbury Gold Dark Chocolate)
45g unsalted butter
2 egg yolks
20g caster sugar
Pinch of salt

Meringue
2 egg white
25g caster sugar

Method:
1. Break the chocolate into small pieces.

2. On the stove, half-fill a cooking pot with water and bring to a simmer. Melt the butter and chocolate in a heatproof bowl set over a pot of simmering water. Make sure the water doesn't touch the bottom of the bowl. Stir the mixture occasionally till melted and smooth. Remove from flame and set aside to cool slightly (about 5 minutes).

3. Preheat the oven to 170ºC. Position the rack in the middle. The temperature of the oven may vary, do adjust the temperature and timing to suit your oven.

4. Lightly grease the sides and bottom of the 6-inch springform pan with butter or spray.

5. In a clean mixing bowl, whisk the cold egg whites using the handheld electric mixer. Add in the caster sugar in 3 additions.  Beat till soft peak.

6. In another medium bowl, beat together the egg yolks, caster sugar and a pinch of salt with the handheld electric mixer till pale and creamy. (about 2 - 3 mins in low speed)

7. Mix the chocolate to the yolk mixture. Whisk gently in low speed till combined.

8. Using a hand whisk or a spatula, gently fold in 1/3 of the meringue into the chocolate/yolk mixture. Fold the rest of the meringue until it looks evenly mixed.

9. Pour batter into the prepared baking pan and bake in preheated oven at 170°C for 30 minutes. Or until the cake has risen slightly in the center and is set enough in the center that it will not jiggle when the pan moves. The cake will pull away from the side of the pan while it cools. (I baked mine at 27 mins).

10. Remove the pan from oven and cool on a wire rack for at least 1/2 hour.


The rim and top has a very thin crisp crust but the center remains moist and fudgy. It looks "caved in" too ... hee..hee !

To serve, run a sharp knife around the edge of the cake, release the pan sides, and gently move the cake onto a serving plate.  Dust with some icing sugar if you like and enjoy a big slice.  Or pair it with a scoop of ice cream, yogurt etc. Perfect indulgence to be served as after meal dessert or teatime snack !

Enjoy ! Happy Baking!

Japanese Strawberry Chiffon Shortcake

It has been quite awhile since my last bake of a cake with frosting be it with whipped cream (also known as Chantilly cream), buttercream or cream cheese frosting .... Have not made swiss rolls for quite sometime too.

I've bookmarked this easy strawberry shortcake recipe for the longest time. Hee .. hee... somehow, I've lost touch in making a nice even layer of whipped cream >~< ... Resulted an uneven thickness of the 'sandwiched' cream.
But we gladly enjoyed these creamy fluffy soft Strawberry Chiffon Shortcake on a quiet and cooling afternoon.

Recipe adapted from : Cookpad
Japanese Strawberry Chiffon Shortcake
Ingredients :
Meringue
4 Egg white
50 grams caster sugar

Yolk batter
4 Egg yolks
20 grams caster sugar
40 ml vegetable oil
70 ml fresh milk (I used skimmed milk)
1/2 teaspoon vanilla extract
75 grams cake flour (sifted)

For the filling :
200ml Whipping cream
10 grams caster sugar
1/2 teaspoon vanilla extract
250g Strawberry - washed and pat dry, hulled and sliced into halves.

Method:
1) Sift the cake flour and set aside.

2) Line one 25cm x 25cm baking tray with parchment paper. Do not need to grease. Set aside.

3) Preheat the oven to 170ºC. Position the rack in the middle. The temperature of the oven may vary, do adjust the temperature and timing to suit your oven.

4) Separate the eggs into yolks and whites. (the size of my egg is 60g each with shell)

5) In a clean mixing bowl, whisk the cold egg whites till foamy using the handheld electric mixer. Gradually add in caster sugar in 3 separate additions and beat till stiff peak, formed into a firm meringue. Chill the meringue in the fridge while preparing the yolk batter.

6) In another mixing bowl, using an electric mixer with whisk attached, cream together the egg yolks and caster sugar until pale and slightly thickened (about 3 - 4 minutes). Add oil, milk and vanilla extract into the egg yolk mixture and whisk till combined. Add the sifted cake flour into the egg yolk mixture and whisk until combined.

7) Using a hand whisk or a spatula, gently fold in the meringue to the egg yolks mixture in 3 batches until it looks evenly mixed (no streaks of meringue).

8) Pour batter into the prepared baking tray. Smooth the top evenly with a scraper or spatula. Lightly tap the pan  2 - 3 times on a table top to get rid of any trapped air bubbles in the batter.

9) Bake in preheated oven for 15 mins or the top is evenly light browned, and a toothpick inserted into the centre comes out clean. (Note: do not over-baked)


10) Remove the baking tray from the oven, immediately drop the baking tray at a height of 20 - 30cm onto a table top. This action helps to keep the springy texture of the sponge when it is left to cool. Remove cake (with its baking paper) from the tray onto a wire rack to cool.

Flip the cake (skin side) onto a clean sheet of parchment paper. Peel off the lining paper. Trim the sides of the cake and cut it into half.

To make the whipped cream:
Freeze the cleaned mixing bowl for about 5 minutes.  Take it out from the freezer, immediately put all together the cold whipping cream,  vanilla extract and caster sugar in the cold mixing bowl. Use the electric mixer to whisk till stiff peaks form.

To assemble, place the half of one cake in a container. Thinly spread some whipped cream onto the sponge cake. Top with strawberries and cover with more whipped cream. (# reserve about 2 - 3 tablespoonful of whipped cream for cake top decor). Cover with the other half sponge cake. Cover the container and chill in the refrigerator for about 4 hours to a full day.
*Note: I placed the cake in a container that could just fit the size.

To serve, cut into any shape of your choice, spread a little of the reserved #whipped cream on the cake and top with strawberries.

Enjoy and happy baking !

Lime Brownies with Lime Glaze

Should these be called as bars or brownies ?  Not sure …  anyway, I thought they looked more like bars.  As I didn’t want the usual chocolaty moist fudgy brownies ... so I tried these very citrusy tangy lime brownies with lime glaze. Whenever I’m cutting citrus fruits like lemon and lime, I will be salivating over the juice ... hee.. hee ... These bars are definitely very refreshing with bursting of tangy lime flavour but not quite fudgy though, yet with light tender crumbs.  (Sob sob! ... I’ve overbaked these brownies!)

Recipe adapted from: Life with the crust cutoff
My slight changes made below
Lime brownies
Ingredients :
Brownies
100g all-purpose plain flour
100g caster sugar
¼ teaspoon salt
113g unsalted butter, softened at room temperature
2 large eggs (the size of my egg is 60g each with shell)
2 teaspoons lime zest
2 tablespoons lime juice

Lime Glaze
50g confectioners’ sugar

1 - 1.5 tablespoon lime juice
1 teaspoon lime zest

Method :
About 2 large limes for the zest and lime juice.

Preheat the oven to 175ºC. Position the rack in the middle. The temperature of the oven may vary, do adjust the temperature and timing to suit your oven.

Line an 8 x 8inch (20 cm) square pan with parchment paper, grease with some butter. Leave excess parchment paper hanging over the sides for easy removal from pan.

In a mixing bowl, cream butter and caster sugar with an electric mixer. Add in the salt and flour and beat until combined.

In a separate bowl, whisk together the eggs, lime zest, and lime juice until combined. Pour into the flour mixture and beat at medium speed with the electric mixer until smooth and combined.

Pour batter into the prepared pan and bake for 25 minutes, or until just starting to turn golden around the edges. (do not overbake as overbaking will create a dry brownie).
{my note : next time, I will watch the timing to stop at 22 minutes}

Test with a toothpick inserted in the center if it comes out clean.  Remove the brownie from pan and transfer to wire rack to cool completely before glazing.

To make  the lime glaze:
In a small bowl, use a spoon to mix the confectioners’ sugar and zest with lime juice. Mix and stir to desired consistency by adding more lime juice.

Spread the lime glaze over the brownies and cut into bars to serve.  But I like to cut the brownies into bars first, then drizzle the lime glaze over the them.  Pair them with a glass of cold ice lemon tea ! A quick fix for the sunny afternoon tea break. Enjoy !

Mini Lemon Pudding Cakes (Old Timey Pudding Cakes)

Does Magic Custard Cake rings a bell ? 
Oh !  It was so popular a few years ago in blogosphere as we were fascinated with "one batter when baked, it separated into three layers: a cake layer on top, a custard layer in the middle and another dense custard layer on the bottom".  I, too, baked the magic custard cake to join in the fun then. After awhile, I tried the chocolate version but the layers were not distinguished.  As my big kids didn't like a big cake with too much "milky and kueh-like texture", hence, I did not attempt other flavour like coffee or pandan.

Scouting for some cookbooks in the Library and "Dessert for Two" caught my eyes ... I like the idea of cookies, cakes and pies recipes just nice for 2 persons (Lazy me don't have to do my calculation to scale down the recipes ... hee.. hee!).  A recipe 'Old Timey Pudding Cakes' by the author "like the magic custard cake one batter and during the baking process, it separates into 3 layers : a pudding, a cake and a slightly crunchy meringuelike crust."

But these are just like Mini Lemon Pudding Cakes to me. We love lemony citrus cakes and these mini cakes are just perfect for our after meal dessert. (need not keep any unfinished portion in the fridge).

Recipe adapted from Cookbook Dessert for Two by Christina Lane
Old Timey Pudding Cakes
Yields 2 individual cakes (6-ounce ramekin x 2) <I used 3 ramekins as I don't have the exact size>

Ingredients :
65g caster sugar
1 egg, separated
80ml milk
15ml freshly squeezed lemon juice
Zest of 1 lemon
Pinch of salt (omitted as I used 1/4 teaspoon of lemon juice to egg white)
15g all-purpose plain flour

To coat the ramekins :
Some softened unsalted butter
2 teaspoons of caster sugar

Method:
1) Preheat the oven to 160°C and position the rack in the center.

2) Brush the ramekins with softened unsalted butter. Brush from bottom upwards. Then, coat the ramekins with caster sugar. And shake out any excess, set aside.

3) Separate the egg into yolk and white. (the size of my egg is 65g with shell).

4) Prepare water bath by filling an 8 or 9-inch square baking dish or pan with 2 cups of hot water or enough to come up about 1/2-inch on the sides of the ramekins.

5) In a clean small bowl, whisk the cold egg white and a pinch of salt (I used lemon juice) till foamy using the electric handheld or stand mixer. Beat till stiff peak, formed into a firm meringue.

6) In another bowl, beat together the egg yolk, caster sugar, milk, lemon zest and lemon juice with electric mixer on medium speed. Add the flour and mix until combined.

7) Gently but quickly fold the meringue into the yolk mixture with a spatula or manual whisk.  Once the mixture is combined, pour it into the prepared ramekins. Fill about 90% full.
(Note: the cake will rise above the rim while baking)

8) Bake for about 40 minutes.  The cakes are done when the tops are lightly golden and spring back when touched. Tip the cakes out of the ramekins immediately, garnish with mint leave if you like and serve.

While my big girl finds it a little too sweet but my big boy likes it.  As for me, I enjoy it with a cuppa of rose tea!
Enjoy !

Happy baking and have a great week ahead ^-^!

Banana Gula Melaka Sponge Cake

Gula Melaka or palm sugar are widely and popularly used in Nonya, Malaysian, Thai and South East Asian cooking (including drinks and desserts)  …Just to name a few : Ondeh-Ondeh, Kueh Dadar, Sago Gula Melaka, Kueh Bingka with Gula Melaka, Chendol, Pandan Kaya etc. etc. 

Have some over-ripe bananas and since I’ve not added palm sugar syrup in cake baking, tried out this recipe with lots of good review.  Thanks to Jeannie Tay for sharing this recipe. Indeed, the texture is fluffy soft, fragrance of banana and palm sugar aroma that I could not stop with just a few slices at one go.  Shared some with my colleagues and they too gave thumbs up !

Recipe adapted from : Jeannie Tay. Below my slight adjustment made on eggs and sugar.
Banana Gula Melaka Sponge Cake
Ingredients:
150g cake flour
1/2 teaspoon baking soda
180g banana (mashed with fork)
70g Gula Melaka syrup – Roughly chopped the sugar
70g canola oil
5 egg yolks
1/2 teaspoon salt

Meringue :
5 egg whites
1/2 tsp cream of tartar
75g caster sugar

Method:
1) To make the Gula Melaka syrup, place chopped Gula Melaka with 50ml of water in a small saucepan, cook on medium heat for about 8 - 10 minutes till palm sugar dissolves. Stirring occasionally to make sure nothing sticks to the bottom of the pan. Reduce heat to low and simmer for about 3 - 5 minutes until the syrup is slightly thickened in texture. Obtain about 70g and set aside.

2) Preheat oven to 160°C and position the rack in the center of the oven.

3) Line bottom of an 8 inch (20 cm) square pan with parchment paper, grease it as well as the sides of the pan with some butter.

4) Sieve together the flour and baking soda. Set aside.

5) Separate the eggs into yolks and whites. (the size of my egg is 60g each with shell)

6) In a clean mixing bowl, whisk the cold egg whites and cream of tartar till foamy using a handheld electric mixer. Gradually add in caster sugar in 3 separate additions and beat till stiff peak, formed into a firm meringue.

7) In a big bowl, place the mashed banana, oil, egg yolks, salt, gula melaka syrup and whisk the ingredients until combined with hand whisk.  Pour the flour into the mixture and mix until well combined. Do not over mix.

8) Using a hand whisk, gently fold in the meringue to the yolk mixture in 3 additions until it looks evenly mixed. Pour into the prepared cake pan at a height. Gently tap the pan a few times on table top to get rid of big bubbles.

9) Make a water bath by pouring 3 - 4 cups of hot water into a tray/dish. Place the cake pan in a water bath and bake for 70 minutes at 160°C.  If the top of the cake becomes too brown, tent it with sheet of aluminium foil and continue baking.  
*Note : I tent it in the last 20 minutes of baking. The temperature of the oven may vary, do adjust the temperature and timing to suit your oven.

10) Remove the cake pan from oven, let it cool for about 5 minutes or until cake has pulled away from the sides before inverting on to a smooth flat plate. Remove paper lining and re-invert on to a rack to cool.

Enjoy !

Banana Walnuts Chocolate Chips Muffins

Of course muffins can be served as any time snacks.  But we love to have them for our brekkie. Quick and easy banana walnut muffins with some chocolate chips added.  Ain't get enough of these nutty aromatic sweet banana muffins to kick start the day.

Recipe adapted from : simply recipes
Below my slight modifications made.
Banana Walnuts Chocolate Chips Muffins
Ingredients yields 12 muffins
75g unsalted butter, melted and cooled.
200g, about 3 ripe bananas, thoroughly mashed
90g castor sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
1 tablespoon strong brewed coffee (optional)

Dry ingredients A
1 teaspoon baking soda
Pinch of salt
168g self raising flour

Dry ingredients B
80g chopped walnuts (toasted or raw)
35g mini chocolate chips

Method
Preheat the oven to 180ºC. Position the rack in the middle. The temperature of the oven may vary, do adjust the temperature and timing to suit your oven.

Line a 12 muffin pan with paper liners or use individual muffin cups.

In a small saucepan, melt the butter and set aside to cool.

In a large bowl combine the dry ingredients A.

Mash the bananas in a bowl. Add the mashed bananas into the melted butter, followed by castor sugar, egg, coffee and vanilla extract and whisk to combine with a manual whisk,

With a rubber spatula or wooden spoon, lightly fold the wet banana mixture into the dry ingredients A just until combined. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough muffins).  Quickly fold in the dry ingredients B.

Spoon the batter into the prepared muffin cups. Bake at 180°C  for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Cool on a rack or serve warm.

Enjoy !

Madeira Cake (II)

What is Madeira Cake ?

According to wikipedia, extracted few paragraphs:

“Madeira cake is a sponge cake in traditional English cookery.

It is sometimes mistakenly thought to originate from the Madeira Islands; however, that is not the case as it was instead named after Madeira wine, a Portuguese wine from the islands, which was popular in England at the time and was often served with the cake.”

How does a Madeira cake taste like ?

 “A pound cake with tender crumbs, golden and comes with a crispy top which gives the cake a bit of 'character'.” Lena Frozen Wings

“The crumbs are soft and lemony with the light fragrance of the rum which I've added.” Joyce Kitchen Flavours

“My first bite is like yum... because of its sugary crusty topping. It follows by a robust buttery taste but with a hint of lightness from the lemon.” Zoe Bake for Happy Kids

Above were some comments by some blogger pals when we had a “Bake-Along #79” event about two years ago on theme Madeira Cake (Nigella Lawson). I too joined the fun “Bake-Along” and baked mini cakes here instead of a loaf or whole cake.  I missed those bake-along events ....
My big kids loved those crispy sugary crusty top mini butter cakes. 

A cake that's easy to bake with a unique crispy sugary crust.  Decided to bake one 6-inch size cake for the family. 

Recipe adapted from : nigella.com

Below my slight adjustment made for a 6-inch pan size.

Madeira Cake

Ingredients :

120 grams unsalted butter (softened)

80 grams caster sugar

3 tablespoon of freshly squeezed lemon juice

1 teaspoon grated lemon zest

2 eggs (the size of my egg is 55 grams each with shell)

150 grams self-raising flour, sifted (I used all self-raising flour instead of a combination of plain and self-raising flour)

1 tablespoon Grand Marnier (optional)

2 teaspoons caster sugar for sprinkling the top

Method :

1) Preheat the oven to 170ºC. Position the rack in the middle. The temperature of the oven may vary, do adjust the temperature and timing to suit your oven.

2) Lightly grease the sides of the 6-inch pan with removable base with butter.  Line the base of the pan with lightly greased parchment paper. Set aside.

3) In a mixing bowl, cream butter, lemon zest and caster sugar with electric mixer on high speed until light and fluffy. Scrapping down the sides occasionally.

4) Add the eggs, one at a time with a tablespoon of the flour for each. Beat on low speed until incorporated.  Then gently mix in the rest of the flour and, finally, the lemon juice and Grand Marnier.  

5) The batter is very thick. Scoop batter into the prepared pan, spread and level the top with a spatula.  Sprinkle with the caster sugar and bake in preheated oven at 170ºC for about 40 minutes, or until the top is golden-brown. Check for doneness with a skewer inserted into the center of the cake if it comes out clean.

ha ha ! I'm amazed ... even the crack seemed to have "character"!

6) Let cool on a wire rack completely before serving. 

a ray of sunlight reflected on the cake :)

Glad that this light butter cake turned out well ... browned crispy sugary crust, lemony taste with tender crumbs.  

Enjoy with a cuppa of tea ... Happy baking !