in my studio | halal dessert

Posts Tagged With 'halal dessert'

Jul
05
2015

chewy fudgy brownies

I kid you not! This the most chewy-fudgy-brownies you will ever taste! My Sister in law came over for iftar last week and she brought over her brownies, ever since then, I am hooked! I got her to give me the recipe so I could make it for tonights iftar at my parents. The smell is simply amazing once it goes in the oven. I was fasting while I was taking these photos, and had to control my nafs to not lick my fingers!

RECIPE FOR CHEWY FUDGY BROWNIES
Adapted from my sister in law

Prep time: 15mins
Cook time: 50mins

Ingredients

185g butter, chopped
300g dark chocolate
1.5 cups (330g) caster sugar
4 eggs, lightly beaten
1.5cups (225g) plain flour
1/4 cups (25g) cocoa powder
Pinch of salt
Hazelnuts, chopped roughly (or any nuts of choice)

Method for Cake

1. Preheat oven to 170 degrees. Grease a rectangular baking tray (30x20cm) and line bottom and sides with baking paper.

2. Stir butter and chocolate in a saucepan over ow heat until smooth and combined. Remove from heat. Stir in sugar. Cool for 5 minutes.

3. Stir in eggs. Add sifted flour, cocoa and salt. Stir until combined. Spoon into prepared pan. Bake for 50-60 minutes until set and just firm to touch. Cool in pan.

4. Dust with icing sugar is desired.

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Category: cake, chocolate, desserts, in my kitchen

Dec
25
2014

Guilt free chocolate cake

Are you on a healthier sustainable diet? Or trying to lose weight? And you love chocolate cakes? Well, this guilt-free chocolate cake will definitely win you over. There is not butter, and it is substituted with avacado making it very moist. Surprisingly, you cant even taste it! Healthy eating does not mean you deprive yourself from yummy treats, you just substitute to a healthier alternative. I have been following Lose Baby Weight for a while and they have fabulous recipes, so do check them out!

RECIPE FOR GUILT FREE CHOCOLATE CAKE
Adapted from Lose Baby Weight

Ingredients

180g unsweetened dark chocolate, broken into small pieces (I use 85% Lindt)
1 tbsp vanilla extract
1?2 cup coconut sugar (or other natural sweetener, such as Natvia)
1 ripe, medium-sized avocado, pureed
5 eggs, at room temperature
1 tbsp wholemeal flour
Cocoa powder, to dust

Method:

1. Preheat oven to 180°C. Grease a springform tin and line the bottom with greaseproof paper. Wrap the outside of the tin in aluminium foil (so water doesn’t get in when cooking).

2. Place chocolate in a small saucepan and melt, stirring, over a low heat.

3. Add vanilla and sugar and stir until well combined. Add avocado puree and mix thoroughly. In a large mixing bowl, beat eggs for 1 minute or until frothy. Add flour and beat again. Add the chocolate mixture and mix well. Pour into the springform pan.

4. Pour 1 inch (2.5cm) of water into a large roasting dish and place the springform pan in the water. Bake for approximately 30 minutes or until the cake has just set on the edge but remains soft in the centre.

5. Remove the foil coating and put the pan onto a wire rack to cool for a few minutes. Turn the cake out onto the wire rack and peel the baking paper off the base, which is now the top of the cake.

6. Once completely cooled, decorate with cocoa powder or powdered natural sweetener to serve.

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

Feb
12
2014

brownie butter cake

I love designing. But it is really hard to get that time alone to sit in front of a computer when I have 3 little ones at home. I tried a few times, with my 18month old switching the power to the computer off! So I never, ever work while the kids are around. And you wonder how did I get this post up? Well my eldest is in kinder, my middle child is having her afternoon nap, and here I am rocking my 2 month old baby to sleep in the swing while I type on my Macbook beside him…ahh the joys of a SAHM :)

So anyway, I guess for now my love has shifted towards baking. As my eldest is nearly 4, she loves helping me in the kitchen. Lately we’ve made blueberry cheesecake, carrot cake, banana cake, chocolate cake and this yummy brownie butter cake. I actually came across this recipe via Rasa Malaysia on Facebook and it looked absolutely delicious that I just had to give it a go, and boy was I glad I did. This is by far the best butter cake. Its so soft, buttery and the brownie is moist & chocolately -two of my favourite ingredients, butter and chocolate. You can’t go wrong there!

RECIPE FOR BROWNIE BUTTER CAKE
Adapted from Rasa Malaysia
Makes: 1 loaf

Bake time: 55 mins

Brownie:

140g (5oz) Dark Chocolate (broken into pieces)
50g (¼ cup) Butter
50g (¼ cup) Brown sugar
1 Egg
35g (¼ cup) Plain flour

Butter cake:

120g (½ cup) Butter
100g (½ cup) Sugar
2 Eggs
120g (1 cup) Plain flour
2g (¼ tsp) Baking powder
50ml (3 ½ Tbsp) Fresh milk

Method:

Grease and line a 10cm x 20cm (4×8-in) loaf pan with aluminium foil.

Preheat oven to 180C/350F.

To make brownie, 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.

To make butter cake, beat butter with sugar until creamy. Add in eggs, one at a time, beating well after each addition.

Fold in sifted flour and baking powder, alternately add in fresh milk, mix to form batter.

Spread the butter cake batter over brownie, bake in oven at 160C/320F for 25-30 minutes or until cooked. Insert a cake tester in the middle to check doneness.

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

Posts Tagged With 'halal dessert'

chewy fudgy brownies

Guilt free chocolate cake

brownie butter cake

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