Friday, May 16, 2014

Chocolate Cake for Double Celebration!

10.05.2014 - Nongsa, Batam.  10th May is my son 4 years old 3 months birth-date as we do celebrate every month just for fun.  Coinsequently the next day 11th May is Mother's Day.  So i make a delicious sinful chocolate cake to celebration these two occasion.  I have come out with 2 different designed for 2 different celebrations.  Its simply fascinating!!  The cake is set the next day on the 11th which i find it taste even better!

I used the same chocolate recipe that i have posted recently for my anniversary.  I knew this recipe won't disappoint me and i can imagine, enjoying a slice of this homemade rich chocolate cake with a fantastic chocolate ganache only happen with this recipe. :)

This cake is a true indulgence, everyone loves it.

 on the 11th for my mother's day celebration! :) haaaa.....decorated with some fresh flowers on top.  Its so beautiful as i love flowers. people never really appreciates these little flowers in the garden.  I cleanse them viola! its so lovely on my cake!! absolutely gorgeous! 

On the 10th evening, the cake is ready for my son Birthdate celebration ! :) i just sprinkle with some edible decorative candy stars on top and 4 candles. 



Ingredients:
(make one 9" round cake pan )

INGREDIENTS FOR CHOCOLATE CAKE
4 large egg yolks
25g caster sugar
50ml vegetable oil
70ml water
1 teaspoon vanilla extract
85g cake flour
25g cocoa powder ( = 2 tbsp full )
1 1/2 teaspoons baking powder
1/3 teaspoon baking soda dash of baking soda only

4 large egg whites
55g caster sugar ( = 4 tbsp full )
i added pinch spoon of cream of tartar equal to 1/4 tp

FOR CHOCOLATE GANACHE
170g pouring cream
170g dark chocolate, coarsely chopped


Method:

Line base of a 9" round pan or 7" round pan with parchment paper. Do not line or grease the sides.

Sieve together cake flour, cocoa powder, baking powder and baking soda. Set aside.

Place egg yolks in a mixing bowl. With a ballon whisk, whisk the yolks a little. Add in sugar and whisk till the mixture turns pale and thickens.  Add in vegetable oil gradually, whisking at the same time till the mixture combines.  Add in water gradually, whisking at the same time till the mixture combines. Add in vanilla extract, whisk to combine. Sieve over the flour mixture and whisk till the flour is fully incorporated. Do not over mix. Set aside.

In a clean, dry mixing bowl, beat egg whites with a handheld electric mixer on low speed until mixture becomes frothy and foamy. Add half of the sugar amount and turn to high speed and beat the mixture. Continue to add in the remaining sugar and beat until the egg whites reaches the soft peak stage.The soft peak stage is reached when the peaks of the whites curl over and droop slightly. The egg whites should appear smooth and glossy.

Add the beaten egg whites into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.   Pour batter into the prepared pan. Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.

Bake in pre-heated oven at 170 degC for 45 mins, bake cake in the middle oven.

Toothpick inserted into the centre comes out clean, when lightly pressed the cake will spring back. Invert the pan immediately and let cool completely before unmould. To release the cake from the pan, run a thin-bladed knife or a off-set spatula around the inside of the pan.

to make chocolate ganache:
Place cream and chopped chocolates in a bowl. Set it over a saucepan of simmering water.  Stir the mixture gently with a spoon till the chocolate melts and mixture becomes smooth.  Remove from the bowl from the saucepan. Use immediately.

to assemble:
Slice the cake horizontally into three layers. Place a layer of sponge cake on a cake board. Spoon about 4 heaped spoons of the chocolate ganache onto the surface. Spread evenly with a spatula. Repeat with the second layer of sponge cake. Place the third layer and spoon the remaining ganache over the top and spread it over to the sides. Smooth the surface evenly with the spatula. Decorate as desired. Keep chilled in fridge.










Triple decker Egg & Cheese Sandwiches

Nongsa, Batam.  Getting a little too hungry and lazy at the sametime! Make a huge triple decker sandwich would be the most ideal meal to fill up my hungry stomach, quick and easy.  Here's the recipe. 



Ingredients :-
2 fried eggs
3 slices of toasted bread
few slices of cucumber
few slices of tomato
small handful salad leaves
butter to spread on bread
2 slices low fat cheddar cheese
Dash of tomato sauce and mayonnaise

Method:
Toast the bread.  Heat pan cook up two fried eggs. 

Spread one slice of bread with mayo and tomato sauce.  Layer on slices of thin cucumbers, one fried egg, a slice cheddar cheese and salad leaf then top with another slice of bread. Add another little salad leave, 1 egg, 1 slice cheddar cheese and slices of tomato. Finish with the final slice of bread spreads with tomato sauce and mayo.  Secure with cocktail sticks and cut into any shape you wish.

serve with mango, fruits or chips! if you like.

Enjoy



Monday, May 12, 2014

Mango Swirl Baked Cheesecake

03.05.2014 - Nongsa, Batam.  I have a lot of mangoes recently and needed to use up. so come out this yummy idea of making Mango Swirl Bake Cheesecake.  I am using the same recipe from my recent post Lemon Baked Cheesecake, but i did some adjustment and and additional ingredients to it.  I knew using this recipe the result would be marvellous so i has no hesitation to creating another cheesecake with this basic recipe ingredients in the future.   

The most easy bake cheesecake recipe for beginner who loves making a no disappointment cheesecake to serve the family.  require no experience to bake a good looking cheesecake, just follow the recipe. 

This recipe is easy and stress free as it requires No Waterbath baking, i pre-heat at 160c, and bake in the center of the oven at 160c for 60mins. 

Cheesecake turned out perfectly perfect! with no cracks just after 60mins.  Let it set in the oven with door adjour for 2 hours.   After cooling for 2 hours in the oven, the cake looks totally set and perfect!!!!



Make Mango Puree
200g Fresh Mango ( i use up all my mango about 277g )
1/2 cup Sugar

Base
150g plain sweet biscuits
60g butter, melted

Fillings
500g cream cheese, softened
3/4 cup caster sugar
3 eggs
2 tbsp lemon juice
1 1/2tbsp flour


Method
Step 1
Preheat oven to 160°C/140°C fan-forced. Square pan. Process biscuits until finely chopped. Add butter. Process until combined. Press mixture over base and side of prepared pan. Refrigerate for 15 minutes.

Step 2
Meanwhile, beat cream cheese, sugar and lemon rind together until smooth. Add eggs, 1 at a time, beating until combined. Add lemon juice. Beat for 1 minute. Pour mixture into prepared pan.

Step 3
Bake for 50 minutes to 1 hour or until filling is just set (mixture may wobble slightly in centre, but will firm on standing). Cool in oven with door slightly ajar. Refrigerate for 4 hours or until cold or overnight.






Thai Mango Salad Chicken

I know this will sounds weird to you! guess what, im making this Thai Mango Salad without using Fish sauce!! is that weird to you?! haaa..Indeed it would be weird to those who knows the exact ingredient for this dish.  I was actually ran out of fish sauce but i have tones of mango to eat them up. 

Thai Mango dish is one of our favourite, i went on to prepare this this without fish sauce.  I replaced fish sauce with light soya sauce, it taste as good as fish sauce just less of that sharp fish sauce smell in the dish but i guess still taste marvellous to me.  This bowl of mango salad goes with my crispy chicken, so this is a Thai Mango Salad Chicken Dish. 

Mango Salad Ingredients:-
2 half ripe Mangoes
3 parsley
3-4 shallots
2-3 chilies
1 lemongrass
Fish sauce / light soya sauce
Thai chili sauce ( you can omit this if you use fish sauce ) 
2 lime juice / 2tbsp lemon juice
shave about 2tbsp palm sugar to taste ( if not sweet enough, add some brown sugar to taste ) 

* cut all ingredients and seasoning set aside. 


Crispy Chicken

Marinate chicken
salt, peper, cornstarch & egg white 
3tbsp cornstarch for coating

Fried peanuts for topping. 

Deepfried till golden brown. dish up and chopped set aside served with Mango salad on top and sprinkle with chop peanut.




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