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Chocolate Torte Cake

Posted on by editor
22
Jul

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Chocolate Torte Cake

by Trish Yee

Relish every spoonful of this luscious Chocolate Torte Cake topped with Chocolate Ganache, the best way to end your weekend!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 40 mins Cook : 60 mins Ready in : 100 mins Serves : 6-8

INGREDIENTS:

  • 115g Unsalted butter
  • 120g Cake flour
  • 1/2 teasp Salt
  • 1/4 teasp Baking powder
  • 260g Semisweet chocolate, coarsely chopped
  • 1 1/4 cups Sugar
  • 1 teasp Pure vanilla extract
  • 2 Large eggs
  • 1/2 cup Low-fat buttermilk
  • 1/2 cup Heavy cream
  • 150gm Semisweet chocolate, coarsely chopped
  • 2 tbsp Corn syrup

DIRECTIONS:

  1. Make cake: Preheat oven to 350 degrees. Butter an 8-inch round cake pan; line bottom with parchment or waxed paper.
  2. In a medium bowl, whisk together flour, salt, and baking powder. Set aside.
  3. In a large heatproof bowl set over (not in) a saucepan of simmering water, melt butter and chocolate, stirring frequently, 4 to 5 minutes. Remove bowl from pan. Whisk in sugar and vanilla, then eggs, buttermilk, and pistachios. Fold in flour mixture just until combined.
  4. Pour batter into prepared pan. Bake until a toothpick inserted in centre comes out with a few moist crumbs attached, 60 to 70 minutes. Let cool in pan 5 minutes; run a knife around edge, and invert onto a wire rack. Remove paper, and let cool completely, about 3 hours. (To store, wrap in plastic, and keep at room temperature, up to 3 days).
  5. Make ganache: In a small saucepan, bring cream to a simmer; remove from heat. Add chocolate, and let stand 5 minutes; whisk until smooth. Let cool until mixture falls back in ribbons when lifted with a spoon, 2 to 6 minutes.
  6. Set cake on a serving platter; tuck strips of parchment paper under edge of cake to prevent ganache from dripping on platter.
  7. Pour ganache onto centre of cake; using a table knife, spread evenly over the top and down the sides. Let set, about 30 minutes. Remove paper from under cake; serve.
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Baked Tapioca Kueh

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22
Jul

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Baked Tapioca Kueh

by Julie Yee

Baked Tapioca Kueh

Cuisine : Asian Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 60 mins Ready in : 115 mins Serves : 3

INGREDIENTS:

  • Group 1 (Dissolve in a saucepan)
    • 240gm Thick Coconut Milk
    • 110gm Sugar
    • ¼ tsp. Salt
    • 4 pcs Pandan Leaf

    Group 2 

    • 35gm Butter
    • 1 teasp. Vanilla Extract

    Group 3

    • 400gm Grated Tapioca
    • Grated Coconut
    • 20gm Tapioca Flour
    • 7gm Wheat Starch
    • 1 Egg
    • 1 Egg Yolk
    • * 1 egg yolk + a pinch of salt for brushing
OLYMPUS DIGITAL CAMERA

DIRECTIONS:

  1. Dissolve Group 1 in a saucepan.
  2. Add in Group 2.
  3. Mix the Group 3 together & pour the above mixture into it. Cook till mixture is sticky.
  4. Pour into baking tin & steam for 20mins at high heat.
  5. Egg wash & bake at 190C for 40mins till brown.

    Tips:

  6. You can bake Pandan flavoured Tapioca Cake by adding 50gm freshly squeezed pandan juice into the coconut milk. Reduce the coconut milk by 50gm.

  7. It is strongly advisable to buy ready grated Tapioca at some traditional market where the stalls have coconut shredding machine.

  8. You can store the grated tapioca frozen for about 3months and use them anytime you want to bake it.

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Chocolate Banana Bread

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22
Jul

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Chocolate Banana Bread

by Mimi Wahadi

Nothing tops this super moist, chocolaty banana bread shared by Chef Mimi Wahadi!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 30 mins Ready in : 45 mins Serves : 8

INGREDIENTS:

  • 170g Ripen bananas
  • 150g Caster sugar
  • 100g Whole eggs
  • 170g All purpose flour
  • 5g Baking soda
  • 5g Baking powder
  • 50ml Milk
  • 50g Melted butter
  • 60g Dark chocolate

DIRECTIONS:

  1. Pre-heat the oven to 170°C.
  2. Sift flour, baking powder and baking soda in a bowl.
  3. In a stand mixer fitted with whisk attachment, whisk bananas and sugar till light.
  4. Add eggs and continue to whisk till pale.
  5. Add dry ingredients.
  6. Add melted butter and milk.
  7. Whisk batter till light.
  8. Add chocolate and stir to combine.
  9. Deposit batter into the loaf pan and bake for approximately 20-30 minutes.
  10. Use a testing pin to check for doneness.

     

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Chocolate Zucchini Cupcakes

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22
Jul

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Chocolate Zucchini Cupcakes

by Claire Marie Chang

Switch up your chocolate cupcake recipe to this moist and rich zucchini chocolate cupcake with Orange Scented Chocolate Swiss Meringue for the perfect summer dessert!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 13 mins Ready in : 38 mins Serves : 12

INGREDIENTS:

  • 70g Unsalted Butter, Melted or Vegetable Oil (A)
  • 1 Whole Eggs (65g with shell)
  • 70g Zucchini, Coarsely Grated
  • 95g White Caster Sugar (A)
  • 20g Cocoa Powder (A)
  • 75g Cake Flour
  • 1g or 1/8 teasp Baking Soda
  • 4g or 1teasp Baking Powder
  • 2g Salt
  • 2 Egg whites from 65g eggs
  • 60g White Caster Sugar (B)
  • 170g Unsalted Butter, Cubed (Softened but cold) (B)
  • 10-15g Cocoa Powder, sifted (B)
  • Zest of 1 Orange
  • 1/2 teasp Orange Extract (Optional)

DIRECTIONS:

  1. Preheat oven to 180°C without fan.
  2. Directions: One Bowl Method.
  3. Melt Butter and set aside to cool.
  4. Mix eggs(A), zucchini and melted butter (or oil)(A) till well combined.
  5. Sift all dry ingredients into bowl. Mix to combine.
  6. Using a whisk, slowly add wet mixture into dry mixture till combined.
  7. Fill cupcake liners halfway.
  8. Bake for 11-13mins till a cake tester comes out clean.
  9. *Can be kept at room temperature for up to 3 days.
  10. Prepare a Bain Marie/Water Bath.
  11. Combine egg whites and sugar (B) in a grease proof metal/glass bowl.
  12. Over a steaming Bain Marie, heat the mixture gently while stirring regularly.
  13. To test if the egg white mixture is ready, rub it between your fingers to feel if the sugar has dissolved.
  14. Once ready, remove from the heat.
  15. Using the whisk attachment, start at med till a solid white meringue forms and then switch to Med High.
  16. Once the mixing bowl feels cool to touch, switch to the Paddle attachment.
  17. At low speed, add butter cubes one at a time until fully incorporated.
  18. Turn to med high speed and whip for 2-5mins.
  19. Add sifted cocoa powder (B), zest and orange extract. Whip till incorporated.
  20. *Can be kept in the chiller for up to 3 days.

     

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Yorkshire Pudding

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22
Jul

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Yorkshire Pudding

by Julie Yee

Enjoy this light-as-air and crispy Yorkshire Pudding with jam and whipped cream for a perfect dessert or pair it with meat gravy for a classical savoury Yorkshire Pudding.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 40 mins Cook : 25 mins Ready in : 65 mins Serves : 6

INGREDIENTS:

  • 3 no. Eggs
  • 1 no. Egg white
  • 380ml Full cream UHT milk
  • 220g Plain flour
  • ¼ tsp Salt
  • ½ tsp Cinnamon powder
  • 2 tsp Raw sugar
  • Pepper (optional)
  • Cheese/bacon bits (optional)

DIRECTIONS:

  1. Whisk egg and egg white in a big mixing bowl for 5 mins.
  2. Pour in the milk.
  3. Add in the sifted flour and the rest.
  4. Rest for 30 mins in fridge.
  5. Brush tray generally with olive oil / any poultry fats. Base with 3mm oil.
  6. Bake empty tray at 220°C till very, very hot.
  7. Pour in mixture till almost full, you should hear the sizzling sound.
  8. Bake at 220°C for 25mins till golden brown. Cover with paper if top is too brown after 15mins. Do not open oven too early.
  9. Serve immediately with jam & whipped cream or pair with the meat gravy.
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Fresh Strawberries with Balsamic Vinegar and Vanilla Ice Cream

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22
Jul

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Fresh Strawberries with Balsamic Vinegar and Vanilla Ice Cream

by Eric Low

This perfectly balanced Fresh Strawberries with Balsamic Vinegar is a unique way to enjoy this summer fruit! Great when served over pound cake or with vanilla ice cream!

Cuisine : European Course : Dessert Skill Level : Novice
Prep : 5 mins Cook : 10 mins Ready in : 15 mins Serves : 2

INGREDIENTS:

    • 80g Sugar
    • 4 tbsp Water
    • 50ml Balsamic vinegar
    • ½ tsp Vanilla essence
    • ¼ tsp Coarse ground black pepper

    Assembly

    • 200g Strawberries, cut into half or quartered
    • Vanilla ice cream

DIRECTIONS:

  1. Caramelise sugar with water and add the balsamic vinegar, vanilla essence and black pepper. Cook till syrupy and add in the strawberries.
  2. Toss well, remove from heat and let the strawberries marinate for 5 minutes.
  3. Serve the strawberries with vanilla ice cream.
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Chocolate Molten Lava Cake with Oreo Centre

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22
Jul

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Chocolate Molten Lava Cake with Oreo Centre

by Michele Ow

Love both Oreo and chocolate? You got to try this chocolaty Molten Lava Cake with Oreo Centre by Chef Michele Ow for the ultimate dessert!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 25 mins Cook : 5 mins Ready in : 30 mins Serves : 2-4

INGREDIENTS:

  • 120g Chocolate buttons
  • 80g Butter
  • 40g Sugar
  • 2 Eggs
  • 35g Plain flour

DIRECTIONS:

  1. Chop Oreos up finely in a food processor.
  2. With hands (or a spoon, I just think hands are faster), mash softened cream cheese and crushed Oreos until well combined.
  3. Roll into 1″ balls and place on a wax covered cookie sheet. Put in freezer for 15 minutes.
  4. Beat sugar and eggs.
  5. Bain Marie chocolate and butter.
  6. Incorporate chocolate mixture into egg / sugar mixture.
  7. Fold in flour.
  8. Divide into 6 ramekins.
  9. Pop an Oreo ball into the centre.
  10. Bake at 250’c for 5-6 mins.
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Banoffee Pie

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22
Jul

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Banoffee Pie

by Jehanne Ali

This heavenly version of Banoffee Pie with a crumbly discuit dase filled with rich, sweet caramel sauce is the perfect showstopper dessert!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 70 mins Ready in : 90 mins Serves : 12

INGREDIENTS:

  • Base
  • 100 g Butter
  • 250 g Digestive Biscuits
  • 100 g Melted Bitter Chocolate
  • Caramel
  • 100 g Butter
  • 2 tbsp Brown Sugar
  • 1 tin Condensed Milk
  • 4 tbsp Whipping Cream
  • 1/2 cup Chopped Walnut [Optional]
  • Toppings
  • 4 no Banana
  • 200 g Whipping Cream
  • Sprinkling of Grated Dark Chocolate
  • Dusting of Cocoa Powder
  • Dusting of Cinnamon Powder

DIRECTIONS:

  1. Melt the butter and add into the crushed biscuits and mix well.
  2. Make a pie shell with the side 1.5cm up.
  3. Spread a thin layer of melted chocolate at the base. Chill in the fridge.
  4. Melt butter and sugar under low heat till sugar has dissolve.
  5. Add in condensed milk and bring to a boil. Simmer for another 5mins till you get a lovely caramel. Add in the whipping cream and simmer for another 5mins.
  6. Pour in the caramel into the biscuit base and chill for 1hr or till set.
  7. Remove pie from tin to serving tray.
  8. Arrange banana slices on caramel and spread some whipped cream on top.
  9. Dust with cocoa powder, cinnamon powder and Sprinkle with grated chocolate. Decorate with extra banana.
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Crunchy Cream Puffs

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22
Jul

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Crunchy Cream Puffs

by Philia Ng

These crispy cream choux puffs are a pretty spectacular bake. Not only are they light and airy, and they are topped with a crunchy cookie top!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 10 mins Ready in : 30 mins Serves : 12

INGREDIENTS:

  • 105gm Unsalted Butter
  • 5 Eggs
  • 145gm Cake Flour
  • 5gm Baking Powder
  • 225gm Water

DIRECTIONS:

  1. Boil the butter and water together.
  2. Once it is boiling, add in the flour at one go and remove from heat.
  3. Stir until it resembles a smooth dough and it leaves the sides.
  4. Continue to whip until it is semi cooked, add in the egg one by one until the dough is smooth and elastic.
  5. Pipe on the baking tray, space out evenly and place a piece of crunchy cookie on top of the puff.
  6. Bake at 200 degree Celsius, fan mode for 10 mins.
  7. For the Crunchy Cookie Top, whip butter and sugar until whitish. Add in the egg and mix well. Add in flour and ground almond powder. Roll the dough into a log and chill it until firm. Lastly, slice the cookies thinly for the puff later.
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Almond Sugee Cake

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22
Jul

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Almond Sugee Cake

by Trish Yee

Tempt your taste buds with this Rum-infused Almond Sugee Cake by Chef Trish!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 40 mins Ready in : 60 mins Serves : 10

INGREDIENTS:

  • 4 Egg yolks
  • 2 Egg whites
  • 120g Butter
  • 85g Sugar
  • 90g Semolina
  • 50g Flour
  • ½ tsp Baking powder
  • 1/8 tsp Baking soda
  • 1 tsp Rum or Vanilla essence
  • 30g Almond flour
  • 30g Milk

DIRECTIONS:

  1. Cream butter and ½ of the sugar together in a mixing bowl using high speed for 5-8 mins.
  2. Add in the semolina in and continue to beat for another few mins, add in the rum or vanilla essence. Set aside
  3. In another clean mixing bowl, beat the egg whites using high speed for 2-3 mins till foamy then add in the rest of the sugar.
  4. Once the egg whites reached soft peak, lower the speed and add the yolks in and continue to beat for 1 min. Mix well by hand.
  5. Pour 1/3 egg mixture to the butter mixture and fold gently till it incorporates before another the next batch of egg mixture.
  6. In a separate bowl, combine the almond, flour, baking powder and baking soda. Sieve together.
  7. Add in the flour mixture to the batter using a spatula. Mix well and pour in the milk and mix well.
  8. Pour the mixture into a 6 inch baking tin and sprinkle some almonds on top.
  9. Bake for 35 -40 mins at 150°C.
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