in my studio | category

Jun
22
2017

Chocolate brownie mousse cake

RECIPE FOR CHOCOLATE BROWNIE MOUSSE CAKE
Adapted from Rasa Malaysia & Life Love Sugar
Makes: 12 slices
Bake time: 55 mins

Brownie:

280g dark cooking chocolate (broken into pieces)
100g Butter
100g Brown sugar
2 Eggs
70g Plain flour

Butter cake:

1 tsp + 1/8 tsp powdered gelatine
1 1/2 tablespoon water
250g dark chocolate chips
2 1/4 cups heavy whipping cream
1/4 cup powdered sugar

Method:

1. Preheat oven to 180C/350F. Grease a 9 inch springfoam pan and line the bottom and sides with baking paper.

2. To make brownie base, melt chocolate and butter over low heat. Remove and leave to cool slightly. Stir in brown sugar until blended. Add in egg, mix well. Fold in flour, mix until well combined. Pour batter into prepared pan. Bake in preheated oven for 15 minutes. Remove and cool.

3. In a small bowl, sprinkle the gelatine over the water, let stand for about 5 minutes.

4. Place the chocolate chips in a medium bowl .Set aside.

5 . Microwave 3/4 cup of heavy cream until it comes to a full boil. Then add the gelatine mixture to the heavy cream and whisk until dissolved.

6. Pour hot cream over the chocolate chips and let sit for about a minute. Whisk until chocolate is melted and mixture is smooth. Set aside, cooling for about 5 minutes.

7. Whisk remaining 1 1/2 cups heavy cream at high speed with a mixer until it begins to thicken

8. Add powdered sugar then continue to whip until stiff peaks form.

9. Fold about a third of the whipped cream to the lightly cooled chocolate mixture until well combined.

10. Add remaining whipped cream and fold in until well combined.

11. Spoon chocolate mousse evenly over the brownie base and spread evenly. Optional: Decorate the top with some extra whipped cream or with strawberries if you wish.

12. Place in refrigerator for about 2-3 hours, until completely firm. Preferably overnight.

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Category: cake, chocolate, desserts, halal, in my kitchen

Apr
15
2017

Profiteroles cream puff (choux)

CREAM PUFF – PROFITEROLES
Adapted from Donna Hay with slight modifications

Ingredients for choux
½ cup (125ml) water
¼ cup (60ml) milk
¼ teaspoon salt
¼ teaspoon caster sugar
80g unsalted butter, chopped
¾ cup (110g) plain flour, sifted
3 eggs, lightly beaten
1 teaspoon vanilla essence

Whipped cream
¾ cup (185ml) thickened cream
2 tablespoons icing sugar, sifted
1 teaspoon vanilla essence

Method

Preheat oven to 180°C. Place the water, milk, vanilla, salt, sugar and butter in a medium saucepan over medium heat and cook, stirring, until the butter is melted and the mixture is boiling. Turn off the stove, add the flour and beat with a wooden spoon until the mixture is all mixed through and smooth; and comes away from the sides of the pan. Let it cool for 5 minutes.
Transfer to the bowl of an electric mixer and beat on medium speed for 1 minute or until cooled slightly. Add half the egg and beat until combined. Gradually add the remaining egg and beat for 1–2 minutes or until the mixture is smooth and well combined.
Spoon the mixture into a piping bag fitted with a 1cm star nozzle. Pipe into a rose onto a lightly greased baking tray lined with non-stick baking paper. Bake for 20–25 minutes or until puffed and golden. Allow to cool completely on the trays.
Place the cream, icing sugar and vanilla in a bowl and whisk until soft peaks form. To assemble the puffs, use a bamboo stick to wiggle around the bottom of the pastries and then pipe the cream into the centre. Sift the top with icing sugar

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Category: cake, desserts, in my kitchen

Dec
04
2016

kuih lapis | malaysian delicacy

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RECIPE FOR KUIH LAPIS

Ingredients

1 cup rice flour

2 cups coconut milk

2 tablespoon corn flour

2 tablespoon flour

1/2 cup caster sugar

1/4 tsp salt

a bi9t of rose flavouring and pink colouring

Method

1. Heat the steamer until water boils. Prepare a 7 inch cake pan

2. In a small pot, heat up the coconut milk until just lukewarm.

3. Add all the flours, sugar and salt into a large bowl. Add in the coconut milk. Stir until evenly mixed.

4. Divide the batter into 2 smaller bowls.In one of the bowls, add a bit of pink colouring as well as the rose. Leave the other untouched.

5. In the cake pan, pour about 100mls of pink batter and put it into the steamer. Cover and steam for 5 minutes (must time this). When time is up, open the lid and add 100mls of the white batter. Steam for another 5 minutes. Repeat this process until all the batters are finished. You should end up with 7 layers. The top layer MUST be the pink colour.

6. Once done, let it cool for a few hours and cut into mini diamond shaped cake.

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Category: cake, desserts, halal, in my kitchen

Jun
21
2016

cinnamon butter coffee cake

A perfect afternoon-tea cake that goes so well with a cup of coffee or even tea!

CINNAMON BUTTER COFFEE CAKE

Adapted from Laughing Spatula

Ingredients for Cake
½ cup butter, room temp
¾ cup sugar
2 eggs
1 teaspoon vanilla extract
½ cup sour cream
1¼ cup flour
1 teaspoon baking powder
¼ teaspoon salt

For Streusel Topping
¼ cup brown sugar
½ cup flour
1½ teaspoons cinnamon
¼ teaspoon salt
3 tablespoons butter, room temp
½ cup chopped pecans/walnuts (I didnt use any, coz I had none!)

Icing
½ cup powdered sugar
2 tablespoons maple syrup
2 tablespoon milk

Method

Preheat oven to 160 degress celcius. Spray loaf pan and line with baking paper.

For Cake:

Using mixer. Cream together butter and sugar until fluffy. Add eggs, one at a time. Add vanilla and sour cream. Mix until well combined.

In separate bowl – combine flour, baking powder and salt.

Add to wet ingredients.

For Streusel topping

In medium bowl, combine all ingredients. Mix with pastry cutter or fork until well combined and butter is the size of small peas.

Pour half the cake batter into the prepared loaf pan and top with half the streusel mixture. Add remaining batter and top with streusel mixture.

Bake for about 40 minutes or until a toothpick comes out clean.

Icing

Mix all icing ingredients together and drizzle over cooled cake.

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Category: cake, desserts, in my kitchen

Apr
07
2016

kek batik | hedgehog slice

This is by far the easiest & yummiest NO BAKE cake ever! The time is takes to make this cake is pretty much just 10mins. You just have to chill it overnight though, but hey, its worth it! It doesn’t have eggs unlike some recipes, so its safe for pregnant women too!

KEK BATIK (Hedgehog slice)

Adapted from here

Ingredients

120g Milo
100g melted choc
125g butter
125g unsalted butter
4 tbsp cocoa powder
1 packet of Arnotts Marie biscuits (broken in halves)
1 can of Nestle condensed milk

Ganache
1/2 cup cream
100g dark chocolate

Method

Line a square baking tin with baking paper or glad wrap (so you can remove the cake easily after it has been chilled). I used 2 loaf tins instead

In a large saucepan, heat the butter on low. Once melted, add the condensed milk and stir until evenly mix.

Add the Milo and cocoa powder and stir until it is thoroughly dissolved without any lumps.

Add broken Marie biscuits and mix it through.

Pour the mixture in the prepared pan and press to get an even top. Cover with glas wrap and refrigerate overnight.

An hour before serving, remove the cake from the pan and let it come to room temp slightly before cutting (as it can be quite hard to cut)