DIRECTIONS:

1. Preheat oven to 180°C.
2. In a separate bowl, combine the flour, baking powder, cocoa powder and salt. Sieve well.
3. In a mixing bowl, beat butter and sugar till fluffy for about 5-7 mins.
4. Add in eggs gradually one by one.
5. Add in the chocolate emulco. Pour in all the flour mixture and continue to beat till you get a smooth mixture.
6. Pour in the desiccated coconut and stir well.
7. Pour the cake batter in a baking pan lined with parchment paper.
8. Put inside oven and bake for 45 mins or till cake is ready.
9. Leave to cool completely before cutting into two layers.

DIRECTIONS:

1. Preheat the oven to 180 C.
2. Grease and line 2 – 7″ baking tins with parchment paper.
3. Sift the flour, cocoa powder, baking powder and baking soda together. Then add in the sugar and stir well.
4. In another bowl stir the buttermilk, water, vanilla , egg and salt together.
5. Pour the wet ingredients into the dry ingredients and whisk until combined smoothly.
6. Pour the batter into the prepared baking trays and bake for 20 minutes or until a skewer inserted comes out clean.
7. Demould and cool to room temperature.

DIRECTIONS:

1. Melt butter and chocolates.
2. Add in Group B (Light Corn Syrup, Castor Sugar, Vanilla Essence) and stir well.
3. Add in Group C (Eggs) gradually and mix well.
4. Lastly add in Group D (Plain Flour, Baking Power) and mix well.
5. Pour the batter into a brownies tray and bake at 180 degree Celsius, fan mode for 15 – 20 minutes.

DIRECTIONS:

1. Mix all together and add in the melted butter.
2. Let it sit for 30 minutes.
3. Ladle the batter into the waffle maker and cook until golden brown.

DIRECTIONS:

1. Preheat the oven to 200 degrees C.
2. Caramelize sugar. Remove from the heat promptly and carefully divide the hot caramel among the 4 ramekins. Sprinkle sea salt. Let cool.
3. In a medium saucepan, bring the cream and vanilla to just below a boil over medium-high heat. Meanwhile, mix together the egg yolks and caster sugar in a large mixing bowl. Place the mixing bowl on top of a towel to keep it from wobbling while whisking in the hot liquid. Slowly whisk in the remaining hot cream mixture trying to prevent excess bubbles.
4. Place 4 ramekins evenly spaced in a paper towel-lined baking dish to prevent the ramekins from sliding. Divide between 4 ramekins. Place on the extended middle rack of the oven. Carefully pour boiling water into the baking dish until 2/3 of the way up the sides of the ramekins.
5. Cover the baking dish with aluminum foil and very gently slide it towards the center of the rack. Bake for about 35 minutes, or until the custards are almost fully set. Remove from the oven. Use tongs to remove the ramekins from the hot water bath. Let stand at room temperature until cool, then refrigerate until well chilled.
6. To serve, dip the ramekin in very hot water for 15 to 20 seconds. Run a sharp knife around the sides of the ramekin. Invert the custards onto serving plates. The caramel will pool around the inverted custards. Serve immediately.

DIRECTIONS:

1. Whip Group A until whitish fluffy.
2. Add in Group B until well mix at low speed.
3. Add in Group C until well mix.
4. Whisk Group D until stiff peak.
5. Fold in the batter and the whites until well combined.
6. Bake the batter at 190 degree Celsius non fan for 25 minutes.