RED BEAN CAKE ( egg cake )

Ingredients :

15 floral baking tins
enough red bean paste (I used the ready made paste)
3 large eggs
220g sugar
2 tablespoons honey
350g plain flour
50g corn flour
25g ovalette
2 teaspoons baking powder
90ml water
1 teaspoon vanilla essence
100ml oil
50g almond slice (I substitute with almond nibs)
enough chocolate rice (I added)

Method :

1. Grease each baking cup with a little margarine and flour.
2. Beat eggs, sugar and honey in a mixer for 2 minutes. Add in ovalette.
3. Add plain flour, corn flour and baking powder. Mix till fluffy.
4. Add water and vanilla essence. Mix well then remove from mixer.
5. Pour in 100ml oil and mix well using a wooden spoon.
6. Spoon1 tablespoon of mixture into the prepared cups. Top it with a bit of red bean paste and cover with mixture till 3/4 full.
7. Sprinkle with almond nibs and chocolate rice. on top.
8. Bake in a preheated oven at 175C for 25 to 30 minutes.

Hokkaido chiffon cupcakes
*makes 9 cupcakes

Chiffon cake

3 egg yolks

20g sugar
35g corn oil
60g milk
70g cake flour

3 egg whites
25g sugar

Filling
60g dairy whipping cream
10g sugar
1tsp instant custard powder

Icing sugar, for dusting

Method
1. Pre-heat oven to 170C.
2. Arrange paper liners on baking tray.
3. Hand whisk egg yolk and sugar till pale in colour.
4. Add in corn oil and milk, mix well.
5. Sift in cake flour, stir to combine.
6. Beat egg white until foamy, gradually add sugar, and continue beat till soft peak form.
7. Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter.
8. Fold in the balance egg white with a spatula till well combine.
9. Scoop batter into pre-arranged paper liners to about ¾ full.
10. Bake for 20-25 mins at middle rack.
11. Beat whipping cream with sugar till firm and stiff (over a bowl of iced water).
12. Add in custard powder, mix well.
13. Pipe custard cream into cupcake and dust with icing sugar. Refrigerated before consume.

Strawberry Hokkaido chiffon cupcakes

Chiffon cake
3 egg yolks (large)
20g sugar
35g corn oil
60g milk
70g cake flour

3 egg whites (large)
25g sugar

Strawberry cream
60g dairy whipping cream
15g sugar
45g fresh strawberry puree

Icing sugar, for dusting

Method
1. Pre-heat oven to 170C.
2. Arrange paper liners on baking tray.
3. Hand whisk egg yolk and sugar till pale in colour.
4. Add in corn oil and milk, mix well.
5. Sift in cake flour, stir to combine.
6. Beat egg white until foamy, gradually add sugar, and continue beat till soft peak form.
7. Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter.
8. Fold in the balance egg white with a spatula till well combine.
9. Scoop batter into pre-arranged paper liners to about 90% full.
10. Bake for 20-25 mins at middle rack.
11. Beat whipping cream with sugar till firm and stiff (over a bowl of iced water).
12. Add in strawberry puree, mix well.
13. Pipe strawberry cream into cupcake and dust with icing sugar. Refrigerated before consume.

Gordon Ramsay’s Four-Minute Chocolate Mousse

100 g dark chocolate (70% cocoa solids)
300 ml double cream

2 tbsp Amaretto or other liqueur (optional)
1 large egg white
50 g caster sugar handful of amaretti biscuits, to garnish white or dark chocolate shavings, to garnish

Method

1. Break the chocolate into small pieces and set aside. 
2. In a small saucepan, heat half of the cream until it begins to boil. 
3. Turn off the heat, add the chocolate pieces and stir until the chocolate has melted and the mixture is smooth. Pour the mixture into a bowl set over a large bowl of iced water and add the rest of the cream and Amaretto, if using. 
4. Using a handheld electric whisk, beat the mixture to soft peaks. 
5. Remove the bowl from the iced water. Meanwhile, whisk the egg white with a handheld electric beater until stiff peak. 
6. Add the sugar, a tablespoon at a time, and continue whisking to a soft meringue. 
7. Carefully fold the meringue through the chocolate mixture, then spoon or pipe into chilled serving glasses. 
8. Place the amaretti into a bowl and lightly crush with the tip of a rolling pin. Sprinkle over the chocolate mousse and garnish with chocolate shavings, if you like. Serve immediately or chill for up to two days.

Chocolate Cake Kak Imah

Bahan :

220 gm Flour
50 gm cocoa Powder
1 tsp Baking powder
1/2 tsp Baking soda
1/4 tsp salt

** Sifted together all above

Creamed 190 gm butter
330 gm sugar

Combine 3 nos Egg ( B size )
1 1/2 tsp Vanilla
* add to the creamed item

Add in

3 eggs
250 ml colk water / milk

Ultimate Chocolate Moist Cake

Ingredients

* 1 (18.25 ounce) package devil's food cake mix
* 1 (5.9 ounce) package instant chocolate pudding mix
* 1 cup sour cream
* 1 cup vegetable oil
* 4 eggs
* 1/2 cup warm water
* 2 cups semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil,
beaten eggs and water. Stir in the chocolate chips and pour batter into a well
greased 12 cup bundt pan.

3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden
toothpick inserted comes out clean. Cool cake thoroughly in pan at least an
hour and a half before inverting onto a plate If desired, dust the cake with
powdered sugar.



Instant Chocolate Pudding Mix

Recipe courtesy Alton Brown, 2004

Serves:
3 1/2 cups dry mix

Ingredients

* 3 ounces Dutch-processed cocoa, approximately 1 cup
* 2 ounces cornstarch, approximately 1/2 cup
* 6 ounces confectioners' sugar, approximately 1 1/2 cups
* 1 1/2 ounces instant non-fat dry milk, approximately 1/2 cup
* 1 teaspoon salt

Directions

In a large bowl or plastic container with a lid, combine the cocoa, cornstarch, sugar, instant non-fat dry milk, and salt. Store in an airtight container in the refrigerator for up to 1 month.




A fluffy moist chocolate cake mix recipe -- better than Duncan Hines!

Yield:

12-16 servings

Ingredients:

Cake mix ingredients:

2 cups all-purpose flour
1 3/4 cups sugar
1 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup vegetable shortening

To make the cake:

1 1/3 cups water
1/2 cup vegetable oil
3 large eggs
Instructions:

1. Make the cake mix by combining the flour, sugar, cocoa, baking powder, baking soda, and salt, stirring with a whisk.

2. Using an electric mixer or a food processor, blend in the shortening until no lumps remain. (Using the mixer on this makes a dusty cocoa mess, so I prefer the food processor!) This is the dry cake mix part, and you can store it in an air-tight container for several months.

3. Finish making the cake by adding the water, oil, and eggs to the cake mix in a large bowl. Mix on low speed until moistened, and then beat on medium for about 2 minutes.

4. Pour batter into greased and floured pans (one 9x13-inch pan, two 9-inch round cake pans, or cupcakes) and bake at 350 degrees.


Additional Notes:


This is a delicious chocolate cake recipe! It does taste very comparable to a boxed chocolate cake mix -- with a shorter ingredient list. ;) This cake isn't really "healthy", but if you're looking for a regular chocolate cake recipe, this one excels! It's moist, soft, fluffy, and very chocolate-y! My rating: 10/10

Brownies

Ingredients

* 1/2 cup butter
* 1 cup white sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 1/3 cup unsweetened cocoa powder
* 1/2 cup all-purpose flour
* 1/4 teaspoon salt
* 1/4 teaspoon baking powder

* 3 tablespoons butter, softened
* 3 tablespoons unsweetened cocoa powder
* 1 tablespoon honey
* 1 teaspoon vanilla extract
* 1 cup confectioners' sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch
square pan.

2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar,
eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and
baking powder. Spread batter into prepared pan.

3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.

4. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1
tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost
brownies while they are still warm.