Posted in Brownies/Cakes, Chocolate, Japanese

Chocolate Matcha Cake

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Recipe from Amandeleine
Chocolate Mixture
  • 1/2 cups all-purpose flour
  • 1/6 cup cocoa
  • 1/2 tsp. baking powder
Matcha Mixture
  • 1/2 cups all-purpose flour
  • 1 tbsp green matcha powder
  • 1/2 tsp. baking powder
Wet Ingredients
  • 1 cups sugar
  • 75g unsalted butter, room temperature
  • 1 egg, room temperature
  • 1/3 + 1/4 cup milk, room temperature
  • 1/3 tsp vanilla
Preheat oven to 160 degrees C.
Line a loaf pan with baking paper.
With a wire whisk, mix the dry ingredients for the chocolate mixture in a small bowl and set aside.
In another small bowl, do the same for the matcha mixture.
Using a mixer, cream the butter and sugar.
Add the eggs, milk and vanilla and mix until thoroughly combined.
Divide the creamed mixture evenly in two separate bowls.
Slowly add the chocolate mixture to one half of the creamed mixture and mix thoroughly.
Then, add the matcha mixture to the other half of the creamed mixture and mix thoroughly.
Drop alternating spoonfuls of each mixture into the bundt pan until it’s about 3/4 full.
For a marbled effect, gently run a knife through the two batters in a swirling motion. 
Tip: Once or twice will do the trick.
Bake for about 1 hour.
Makes 1 loaf.
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Posted in Brownies/Cakes

Little Oreo Cheesecake

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Recipe from Amandeleine
12 Oreos, 9 left whole, and 3 coarsely chopped
250g cream cheese, room temperature
1/4 cup sugar
1/4 tsp vanilla extract
1 large egg, room temperature, lightly beaten
1/4 cup sour cream
Preheat oven to 135 degrees C.
Line muffin tins with paper liners.
Place 1 whole cookie in the bottom of each lined cup.
With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed.
Gradually add sugar, and beat until combined.
Beat in vanilla.
Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed.
Beat in sour cream.
Stir in chopped cookies by hand.
Divide batter evenly among cookie-lined cups, filling each almost to the top.
Bake, rotating pan halfway through, until filling is set, about 22 minutes.
Transfer to wire racks to cool completely.
Refrigerate at least 4 hours (or up to overnight).
Remove from tins just before serving.
Makes 9
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Posted in Brownies/Cakes, Chocolate

Twix Brownies

Recipe adapted from Amandeleine
1 1/4 cup flour
1 tsp salt
2 tbsp dark cocoa powder
310g quality dark chocolate (60-72%), coarsely chopped
225g unsalted butter, cut into 1-inch cubes
1 1/2 cup sugar
1/2 cup firmly packed light brown sugar
5 large eggs, room temperature
2 tsps vanilla
12  fun-size Twix bars 
Preheat oven to 180 degrees C.
Line a glass or light coloured metal 9×13-inch pan with a sheet of baking paper.
In a medium bowl, whisk together the flour, salt and cocoa powder.
Place the chocolate and butter in the bowl of a double boiler set over a pan of simmering water, and stir occasionally until the chocolate and butter are completely melted and combined.
Turn off the heat, but keep the bowl over the water of the double boiler, and add both sugars.
Whisk until completely combined and remove the bowl from the pan.
The mixture should be at room temperature.
Add three eggs to the chocolate mixture and whisk until just combined.
Add the remaining eggs and whisk until just combined.
Add the vanilla and stir until combined.
Tip: do not over-beat the batter at this stage, or your brownies will be cakey.
Sprinkle the flour mixture over the chocolate.
Using a spatula, fold the dry ingredients into the wet ingredients until there is just a trace amount of the flour mixture still visible.
Brownie Assembly: Pour half of the brownie mixture into the pan and smooth the top with a spatula.
Lay the Twix bars over the brownie batter, leaving a small gap of space around each bar (approx. a quarter inch).
Pour remaining brownie batter over the Twix bars and carefully spread it even, taking care to not shift the Twix bars around.
Bake the brownies for 35 minutes, rotating the pan halfway through the baking time, and check to make sure the brownies are completely done by sticking a toothpick into the center of the pan.
The brownies are done when the toothpick comes out with a few moist crumbs.
Remove the brownies from the oven and cool completely before cutting.
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Posted in Brownies/Cakes, Egg

Snow skin Mooncake

Recipe from eat your heart out
For the snow skin
300g icing sugar
150g cooked glutinous rice flour (koh fun)
50g shortening
5g green tea powder
50g water
For the filling
600g green tea / lotus paste
6 pc salted egg yolk, cooked
Put all the ingredients for the snow skin dough in the mixing bowl.
Using your hands, mix well and let it rest for 10 minutes. 
Divide the green tea paste into 6 portions and roll into balls.
Make a slight dent in the ball, place the egg yolk inside, wrap and set aside.
Spread some glutinous rice flour on the table.
Knead the dough into long strips then cut into 6 portions.
Roll out the dough into circular shape and wrap the dough around the filling.
Sprinkle some glutinous rice flour in the mooncake mould.
Put in the filled dough balls and press firmly. 
Lastly, knock it out from the mould.
These can be eaten immediately or place in the fridge to chill.
Makes 6.
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Posted in Brownies/Cakes, Fruits

Lemon Yoghurt Cake

Recipe from lifestyle
200g plain flour
2 tsp double acting baking powder
1/2 tsp sea salt
250g plain, full-fat yoghurt
225g sugar
3 large eggs
zest of 3 lemons
1/2 tsp vanilla extract
125ml vegetable oil
lemon syrup
80ml lemon juice (from about 2 lemons)
2-3 tbs sugar
Preheat oven to 180 deg C. 
Grease and flour a 21.5 by 11cm loaf pan.
Sift the flour and baking powder into medium-sized bowl, add salt, set aside.
To a large mixing bowl, add the yoghurt, sugar, eggs, lemon zest and vanilla extract.
Whisk together until smooth.
Whisk in the flour mixture slowly.
Pour in the oil and fold it into the mixture gently using a rubber spatula.
The batter will curdle but just keep at it until the batter is thick and smooth.
Pour batter into prepared loaf pan and bake for 50 to 55 minutes or until a skewer inserted into the middle of the cake comes out clean.
While the cake is baking, make the lemon syrup: combine the sugar and lemon juice in a saucepan and heat until the sugar is dissolved.
Take off the heat and set aside.
When the cake is done, stand it on a metal rack set over a foil-lined tray and let it cool in the loaf pan for 15 minutes.
Using a blunt knife, loosen the cake gently from the sides of the pan.
Remove cake from pan and place over the metal rack.
Spoon the lemon syrup over the warm cake and let it cool completely before serving.
Makes 1 loaf cake which serves 8 to 10.
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Posted in Brownies/Cakes, Chocolate, Fruits

Black Forest Trifle

Recipe adapted from 8 days
chocolate sponge or pound cake
4 tbsp sherry, or to taste (optional)
1 can sweet dark cherries, drained (reserve liquid if not using sherry)
3/4 cup cream
32.5g bitter chocolate
To chocolate cream, place cream in a saucepan and bring to a boil.
Remove from heat and add chocolate.
Stir until the mixture is completely blended and smooth.
Pour into a bowl and cover.
Chill for at least 4 hours before using.
To assemble the trifle, cut sponge or pound cake into 2cm-thick slices.
Line the base of a glass with a layer of chocolate cake slice.
Sprinkle over 1 tablespoon of sherry (if using) and top with a layer of cherries.
If not using sherry, sprinkle over some of the liquid from the tin of cherries.
Remove chocolate cream from the fridge and give it a quick whisk.
Spread a layer of chocolate cream over the cherries.
Repeat the layer until you come to the top of the bowl.
The last layer should be chocolate cream.
Refrigerate for at least 4 hours or overnight so that everything melds together.
Makes 2 glasses.
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Posted in Brownies/Cakes, Chocolate

Chocolate Lava Cake

Recipe from 8days
62.5g unsalted butter, plus extra for greasing ramekins
56g good dark chocolate
1 egg
1 egg yolk
2 tbsp sugar
1 tsp flour, plus extra for dusting
Preheat oven to 180 degrees C. 
Generously grease 2 ramekins with butter and dust with floue.
Melt butter and chocolate in a heatproof bowl and set over a pot of boiling water (ensure the bowl doesn’t touch the water)
Once melted, set aside to cool.
Meanwhile, whisk eggs, yolks and sugar in a separate bowl until thick & pale.
Briskly whisk a small amount of the warm chocolate mix to combine, then drizzle in the rest of the chocolate, whisking constantly till the batter becomes thick and smooth.
Beat in flour quickly.
Pour batter into ramekins and bake for 12-14 minutes.
Remove from ramekins and serve immediately.
Serves 2.
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