Tag Archives: chocolate

Birthday Brownie


The ‘H’ on the birthday cake says it all. Happy hwee yee! Happy birthday!

The jason pollock design was made by xiaoliang. Neeedless to say, she loved it. Both swinging chocolate ganache on the cake and eating the cake.

Brownie with peanut butter frosting and jackson pollock-ed chocolate ganache

For a 9 by 9 inch brownie
300g 70% dark chocolate, valrhona or callebaut
200g butter
160g raw sugar
4 cold eggs
170g self raising flour
1/4 tsp salt
1 tablespoon espresso powder (optional)

Melt butter, chocolate and sugar in a mixing bowl placed atop a saucepan of simmering water. Stir gently to mix and encourage even melting. When melted, set aside to cool while we prepare the rest of the ingredients.

Preheat the oven 170 deg C.

Add the eggs one by one, whisking (by hand is fine) to mix into the chocolate mixture. Add flour salt and espresso powder. Whisk to combine.

Pour into a parchment lined 9 by 9 cake tin and bake for 22-24 min. (That’s my oven, yours may be different!)

Peanut butter frosting
1cup creamy peanut butter
50g butter
1/4 cup icing sugar (or more to taste)
Beat all ingredients together to form a nice and smooth frosting

Allow the brownie to cool completely before frosting.

Chocolate ganache
100g dark chocolate
100ml whipping cream (30+% fat)
Put chocolate into a medium bowl and cream into a saucepan. Heat the cream to a gentle boil. Turn off heat, count to 10 and pour into the bowl containing the chocolate. Let it stand for a minute. Stir till smooth.

Allow ganache to cool for at least 15 mins. Use a spoon to form streaks of chocolate on the frosted brownies.
Optional: decorate further with random scattering of valrhona crunchy chocolate pearls.

White Chocolate Matcha Greenies


Greenies kind of reminds me of pots of plants or even erm Martians?

But cake?

So that was what it was. Cake. Brownies actually, except that its literally green. Not in a bad way of cos. But because its full of awesome bitter sweet matcha amd white chocolate! Matcha and chocolate never goes wrong.

The product is a very nice melt in your mouth combination that leaves a lingering matcha after taste. Goes well with a scoop of vanilla ice cream too.

225g unsalted butter
220g white chocolate
175g raw sugar
4 eggs (cold)
160 grams all purpose flour
40g ground almond (a by product of my homemade almond milk!)
1/3 tsp baking soda
Pinch of salt
15 g matcha powder (about 2 tablespoons)
2 tsp vinegar

Melt butter, white chocolate and sugar over very low heat or in a double boiler. Remove from heat and set aside to cool.
Preheat the oven at 170 degree Celsius.
Put all the dry ingredients together and mix well.

Add the eggs into the cooled butter-chocolate mixture and whisk by hand for a minute or two.

Add vinegar and the matcha flour mixture.
Transfer to a 9 by 9 inch (or 9 by 12 inch) pan. Bake for 25 mins.

Brown sugar cupcakes with ganache and caramel bits



Recipe (adapted from joythebaker)

For the Cupcakes:
125g unsalted butter
3/4 cup raw sugar
1Tbs molasses
2 eggs
1/2 cup milk
2 tsp pure vanilla extract
1 1/4 cup all-purpose flour
1/2 teaspoon baking soda
1 Tbs apple vinegar
1/4 tsp sea salt

For the Ganache:
120g chopped dark chocolate (Callebaut 70.6%)
1/2 cup whipping cream

For the Caramel bits:
3/4 cup packed sugar
80ml whipping cream
50g unsalted butter
1/8 teaspoon sea salt
1 teaspoon pure vanilla extract

Directions for cupcakes:
Preheat oven 180 degC.

Cream butter, sugar and molasses for 3-5 minutes until light and fluffy. Meanwhile, combine flour, baking soda and salt in a bowl, milk, vanilla and vinegar in another bowl
In a small bowl, whisk together milk, vanilla extract and vanilla bean seeds.  Set aside.
Add the eggs, one at a time, beating for one minute after each addition.
Add the flour mixture and the milk mixture alternatively in three batches, starting and ending with the flour.
Divide into 12 lined cupcake tins and bake for 20-25 minutes until the kitchen smells of cake and a cake tester inserted comes out clean.  Cool completely before frosting.

Directions for Ganache:
Once the cupcakes are in the oven. Place chopped chocolate in a medium bowl.  Heat cream in a small saucepan.  Once the cream starts of boil, remove from heat and pour over the chocolate. Allow to sit for 1 minute. Stir to create a smooth and glossy ganache. Allow to rest at room temperature for at least 1/2 hour to thicken before frosting.

Directions for caramel bits:
Once the ganache is done, start on the caramel bits.  Combine sugar, cream, butter and salt bring to a boil.  Simmer for 5 minutes and the caramel will begin to thicken. Stir and simmer for another 2 minutes, or till caramel turns amber. Remove from heat. Use a fork to create chunks of caramel. Pour onto a silicone sheet and cool. When it is cool enough to handle, break up any large pieces of caramel chunks into bits of desired sizes.

To Assemble Cupcakes:
Spoon ganache over cooled cupcakes. Sprinkle with caramel bits. (You will have lots of caramel bits leftover!)

Happy Birthday H!

My birthday birthday cake and my birthday was over long ago. So this is a long overdue post. Its been so long since we last blogged! But not for the busy-ness in the kitchen. The cooking and baking continues!

Zzz made some chocolates with a robot mould. So cute right. He bought it because the moulds look cute and i half suspect because he is that a nerd. Ahahha!

But the chocolates tasted really good. Ah. I love chocolates and sweets. Even more so when they are made so adorable. He actually made these and cleaned the kitchen up in the time I was making xiaoliang sleep (and falling asleep myself)! Very professional I must say.


Family of chocolate robots. Mummy Daddy Liangxi!


Birthday cake! Pandan sponge cake with gula melaka chantilly.


Homemade pandan extract.
A bunch of fresh pandan leaves (about 20 leaves)
Wash the leaves thoroughly.
Use a scissors to snip away the pointed tips and white base of the leaves and discard.
Cut the leaves into small and thin strips. This is to preserve the lifespan of your blender.
Put all the leaves into a blender with 1/2 cup of water. Blend.
Pour out over a fine strainer over a bowl. Squeeze out as much moisture from the leaves as possible to extract flavor.
Return the leaves to the blender. Pour in another 1/4-1/2 cups of fresh water and blend again.
Again pour out over the strainer and squeeze out the moisture.
Pour the pandan juice into a transparent glass. Cover with cling film and leave in the fridge for 3-5 DAYS for pandan extract to settle at the bottom. (a centrifuge will cut down the time to 3-5 mins! Haha)
Remove the clear liquid above the pandan extract (a syringe will be very useful here). Cover with double cling film until ready to use.
Fresh pandan extract will likely stay fresh for only a week in the fridge.

Pandan Sponge Cake
2 eggs
3/4 cup raw sugar
1tsp homemade pandan extract (recipe above) or more to taste
1/2 cup milk
1/2 tbs vinegar
30g butter
1 cup all purpose flour
1/8 tsp salt
1/3 tsp baking soda
Melt the butter and set aside to cool. Preheat the oven 160 deg C. Line a 9 by 13 inch baking tray with parchment.
Beat eggs on medium high for 4 minutes. Meanwhile, sift flour, salt and baking soda into a medium bowl. Add milk, vinegar and homemade pandan extract to the melted butter and stir to combine.
Add sugar to the eggs and continue beating for 4 minutes.
Reduce beating to low speed and while beating add the flour mixture.
Add the butter-milk mixture and beat till just combined.
Pour into prepared pan and bake for about 10 minutes. Cake is almost done when the smell of pandan starts filling the kitchen.

Gula Melaka chantilly
200 ml very cold whipping cream
1-2 tbs grated gula Melaka or to taste
Whip the cream until its almost whipped. Add gula Melaka. Whip, taste, add more gula Melaka if desired. Whip again until its done.

Chocolate robots
Very good chocolates such as Valrhona or Callebaut (75+25+200)g
200ml cream
Melt 75g of chocolate over a double boiler. When melted, remove from heat, wait for and add 25g chocolate. Stir well to combine. Keep it slightly above 32deg C. (I live in the tropics so I actually left it standing at ambient condition)
Pour a tsp of melted chocolate onto silicon (robot) moulds and paint a thick layer on the bottom and sides. Chill in fridge until set.
Meanwhile make a ganache by heating an 200 ml of cream to boil and pouring it over 200g of chopped chocolate (I actually used coconut cream in place of cream). Sit for a minute and stir till a smooth ganache forms.
Pour ganache over moulds to just 2mm from the brim. Return to fridge to set.
When ganache is set, pour 1/2 tsp of melted chocolate on each mould to form the base. Set in fridge and unmould when set.

Use a ring mould to cut out discs of cake. Chop the left over cakes into fine crumbs.
Alternate layers of cake and chantilly into the ring mould (2 layers each). Scatter top with cake crumbs. Place robot(s) on top.

Oatmeal Chocolate Chip Cookies

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I love oats. I might have said this before. But I really do. I love the smell of uncooked rolled oats. I love the taste of cooked oats and I love the texture oats add to cookies. I may be the strange one around, many people turn their noses away from oats, it is more like a get-well food but really it isnt! Add some nuts, fruits and you have quite a delicious meal. It’s good that oats as a galactagogue, is great for me! More excuses to nom nom nom!

(Adapted from http://joythebaker.com/2010/04/oatmeal-pecan-chocolate-chip-cookies/)
112.5 g unsalted butter
1 cup raw sugar
1 egg
1 tsp vanilla extract
1 cup rolled oats
3/4 cup all purpose flour
1/2 cup almond meal
1 tsp baking soda
1/4 teaspoons salt
1/2 tsp ground cinnamon
pinch of freshly grated nutmeg
100g dark chocolate chips (from Callebaut)

Preheat oven at 180 degrees Celsius.

Beat the sugar and butter until creamy. Add egg and vanilla and beat until blended.

Whisk together the oats, flour, almond meal, baking soda, spices and salt. Add to the butter and egg mixture and beat on low speed until just incorporated. Stir in the chocolate chips.

To make mini cookies, use 2 teaspoon and shape walnut-size balls of dough (roughly 1 heaped teaspoon). Bake for 10 minutes or until your desired doneness. Makes about 75 mini cookies.

Chocolate tart with a hint of Earl Grey

Chocolate Tart with a hint of Earl Grey

Chocolate Tart with a hint of Earl Grey

Ok, so this is a little overdue post. The subject matter has long been devoured over a new year office celebration.
But I can still (almost) taste the luscious velvety chocolate!


(adapted from Jamie Oliver’s Fifteen Chocolate Tart)

Tart Base (9″ round)

100 g butter cut into cubes
67 g icing sugar
167 g all purpose flour
1 egg, lightly beaten with fork
30 g cocoa powder
1 tsp earl grey powder
1/4 tsp salt

In a food processor, add all dry ingredients and pulse to mix. Add butter cubes and pulse till mixture resembles coarse breadcrumbs. Gradually add the egg and pulse till the dough forms or till the sound of the mixer changes. Do not overmix. Transfer into a medium bowl and bring together to form a ball. Press into the tart tin and chill the dough in the fridge for 2 hours or in the freezer for half an hour.

Preheat the oven to 180 degree Celsius. Cover tart base with parchment paper and weigh the dough down with a layer of dried beans. Blind bake the dough for 15 minutes. While the tart base is baking, make the filling (see below). Remove the beans and parchment paper and bake again for 5 minutes. Turn the oven down to 170 deg Celsius.


133 ml milk
400 ml cream (~30% milk fats)
20 g sugar
250 dark chocolate, cut into chunks
2 tsp of Earl Grey powder
1 egg
1 egg yolk

In a saucepan, slowly bring the milk, cream and sugar to a boil. Remove from heat, add Earl Grey powder let it sit for a minute. Add the chocolate chunks and whisk until smooth. Add the egg and egg yolk and whisk again.

Put the tart tin into the oven, pull the rack halfway out and carefully pour the chocolate mixture into the tart shell to fill it up to the brim. Bake for 15 minutes. The center will still be wobbly after baking but will firm up when it cools. After cooling, refrigerate for at least 3 hours or overnight.

Chocolate Financiers

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These small goodies are dangerous. Its addictive and its cute.
So easy to pop one in and reach for the next.

It’s also a good and symbolic treat for the Chinese New Year, with the charming name of ‘Financier’.
The origin of these cute gold bar alike (in this case, Chinese teal shaped like) came from the Parisian creator who used to bake these near a stock exchange. Must had attracted a lot of business than!

I especially like the texture, since its made largely from ground almond, they are not fluffy like your usual cakes, but are rather dense, making it all so moist and melt in your mouth. Yummys!

(Adapted from David Lebovitz’s “Ready for Desserts”)
100g unsalted butter
75g dark chocolate
140g ground almond
1 tablespoon cocoa powder
100g raw sugar
50g icing sugar
pinch of salt
4 egg whites

Preheat oven to 200 degree Celsius and butter a mini-muffin tin.

Melt butter and chocolate in a bowl over simmering water. When melted, remove from heat and set it aside.

In another bowl, whisk together all dry ingredients. While whisking, slowly add the egg whites (advisable to put a wet towel underneath the bowl while whisking to stabilise). Finally add the melted chocolate-butter and mix until batter is smooth.

Bake in the mini muffin tins for about 12 minutes or until cakes are puffy and almost crisp at the edges. Makes about 30-36 cakes.

Chocolate Caramel Tartlets/Tarts

The allure of caramel. Almost any kinds of dessert taste good with caramel.
Especially salted caramel ice cream. The sweet saltiness creamy mixture.
Actually I would never say no to anything caramel. Especially if its paired with deep dark rich chocolates.
Not very good for my diet. But. That’s for later.

Chocolate and caramel tartlets and tart

Recipe inspired from http://www.davidlebovitz.com/2012/11/chocolate-caramel-tart-tartlets-recipe/

Pastry base
115g butter
1/2 cup raw sugar
1 egg
150g all purpose flour
50g cocoa powder (Valrhona)
1/4 tsp sea salt
1/2 tsp vanilla

Cream butter and sugar in an electric mixer until smooth.
Add egg and vanilla into butter/sugar and beat for another minute.
Sift flour and cocoa into another bowl and mix in sea salt.
Fold the flour mixture into the butter mixture with a spatula until a crumbly mixture is obtained. Use hand to bring it together to form a ball of dough.

To make tartlets, form 1 inch balls of dough and press is into mini-muffin-moulds to form tartlet shells. Freeze for 20 mins and bake in a preheated 180 deg Celsius oven for 8-10 mins.
Remove from oven and press down any puffed up pastry with a teaspoon. Shape the pastry if necessary while it is hot. If pastry is not cooked to desired, throw back into the oven for another 2-4 mins.
This recipe makes in excess of 24 tartlets.

To make tarts, press dough into desired tart mould and freeze for 20 mins. Blind-bake (cover with parchment and scatter dried beans on top) in a preheated oven for 15-20 mins depending on size of tart. Remove the parchment and beans and bake for another 5-10 mins.

1/2 cup water
1 cup sugar
1 cup cream (whipping or double)
1 teaspoon vanilla
1 teaspoon sea salt (optional)

Add water into a saucepan. Add sugar, making sure it forms a mound in the center with little touching the side of the saucepan. Bring to boil on high heat. Keep it on a boil at medium heat for 7-10 mins or until a beautiful toffee color is achieved. Add cream and stir. Add vanilla and salt if using. Keep stirring while bringing the mixture back to a boil. Turn off the heat and stir to cool slightly. Transfer to a heatproof bowl to cool further.
Caramel will thicken while it cools. However if it is still too loose, you may bring it back to the saucepan and boil for a few mins.

Chocolate ganache
1/2 cup cream
250g good dark chocolate (Callebaut 70.4%)

Heat cream in a saucepan until it starts to boil. Turn off heat. Weigh chocolate and place in a medium mixing bowl. Pour cream over chocolate. Wait for a minute and stir with a spatula until smooth.

Remove tartlet/tart shells from moulds. Spread a layer of caramel to the desired level. Let it sit for a while to set if it is still warm and runny. Spread ganache to fill shell to brim. Sprinkle sea salt on top of each tart.


Valrhona chocolate -- Guanaja 70% 3kg pack!

a slice of chocolaty heaven

Sumana on chocolate-high!

Honestly no one can resist the allure of a dark rich chocolate cake covered with a smooth chocolate glaze. Especially when the combination involves chocolate and orange. Yums.

And this L’Orange (essentially a flour less chocolate cake made with almond powder) surely takes the crown of chocolate cake if there ever is one.

If zzz’s pictures are not enough to convince, check out the blog below. Bet you’d run out to buy that expensive chocolate to bake.

Inspiration and recipe from http://cafefernando.com/lorange/