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Dark Chocolate Roll Cake with Salted Caramelized Banana Filling

Posted on by tott
06
Jul

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Dark Chocolate Roll Cake with Salted Caramelized Banana Filling

By Mimi Wahadi

The hunt for the best Chocolate Roll Cake is over! Learn to bake this delicate Dark Chocolate Roll Cake with Salted Caramelized Banana Filling recipe from Chef Mimi.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 10 mins
Ready in : 40 mins Serves : 6-8

INGREDIENTS:

Ingredients for the Flour-less Chocolate Sponge

  • 150g Egg White
  • 135g Sugar
  • 125g Egg Yolk
  • 50g Coco Powder
  • 60g Icing Sugar
  • 50g Toasted Almond

Ingredients for the Chocolate Ganache

  • 100g Whipping Cream
  • 100g Chocolate Couverture
  • Ingredients for the Chocolate Mousse
  • 100g Whipping Cream
  • 100g Chocolate Couverture

Ingredients for the Salted Caramel Banana

  • 100g Sugar
  • 170g Whipping Cream
  • 65g Glucose
  • 40g Butter
  • 3g Sea Salt
  • 1 Large Banana

DIRECTIONS:

  1. For the Flour-less Chocolate Cake, follow steps 2 to 8.
  2. Sift the cocoa powder and icing sugar.
  3. Beat the egg yolk.
  4. Whip egg white and sugar till form meringue.
  5. Fold into the beaten egg yolk.
  6. Follow by gently incorporate the flour and cocoa mixture.
  7. Tip the batter into a greased baking tray and line with baking parchment.
  8. Bake at 210 degree for approximately about 8-10mins.
  9. To make the Chocolate Ganche, warm the cream and gently add into the chocolate couverture to emulsify.
  10. To make the Chocolate Mousse, whip the cream to soft peak and melt the chocolate over bain marie. Fold in the cream into the chocolate courverture till forma mousse.
  11. For the Salted Caramel Banana, follow steps 12 to 15.
  12. Heat up Sugar and Glucose to 160 degree.
  13. Add cream and finish off with butter and salt.
  14. Add large banana.
  15. Ready for use.
  16. Lay out the chocolate cake and add the chocolate mousse and chocolate ganache on top of the cake. Lay the salted caramel banana and roll the cake.
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Peach Crumble Cake

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06
Jul

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Peach Crumble Cake

By Mimi Wahadi

This quick and crowd pleasing recipe for Peach Crumble Cake is the perfect finish to your meal!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 30 mins
Ready in : 50 mins Serves : 4-6

INGREDIENTS:

Ingredients for Crumble Topping

  • 260g All Purpose Flour
  • 220g Brown Sugar
  • 340g Unsalted Butter
  • 6g Cinnamon Powder
  • 230g Unsalted Butter
  • 270g Caster Sugar
  • 100g Whole Eggs
  • 260g All Purpose Flour
  • 6g Baking Powder
  • 5g Salt
  • 4 halves Canned Peaches

DIRECTIONS:

  1. To make the crumble topping, follow step 2.
  2. Combine all ingredients in a mixer until well combined and resembled a crumble mixture. Use as required.
  3. To make the cake, follow steps 4 to 12.
  4. Pre heat the oven to 175°C.
  5. Sift flour, baking powder and salt.
  6. In a mixer fitted with a paddle beater, cream the butter and sugar till light.
  7. Add eggs gradually. Continue to beat until batter is light and fluffy.
  8. Add the sifted dry ingredients. Beat till just combined.
  9. Spread batter evenly in the 7 inch round pan.
  10. Layer the peaches evenly on the surface of the batter then top with the crumble topping.
  11. Bake for approximately 20-30 minutes till color are even.
  12. Use a testing pin to check the doneness.
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Hojicha Mousse Cups

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06
Jul

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Hojicha Mousse Cups

By Claire Marie Chang

Tempt your taste buds with this light yet satisfying and creamy houjicha mousse! Perfect

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 10 mins
Ready in : 20 mins Serves : 6-10 servings

INGREDIENTS:

Ingredients for Hojicha Mousse

  • 2 cups/ 480ml Whipping Cream
  • 21/2 tbsp Hojicha Powder, sifted
  • 4 tbsp Icing Sugar

Ingredients for Cookie Base

  • 10pcs Digestive biscuits

DIRECTIONS:

  1. For Hojicha Mousse, follow steps 2 & 3.
  2. Combine whipping cream, sifted hojicha powder & icing sugar. Whip on medium speed till soft peaks form.
  3. Using a spatula, transfer Hojicha Mousse into a piping bag with nozzle.
  4. Assembling of the mousse cups, follow steps 5 to 8.
  5. Place biscuits in Ziploc bag & crush till biscuits become finely crumbed.
  6. Scoop 1 tbsp of biscuit crumb into each dessert cup.
  7. Pipe Hojicha mousse onto biscuit crumb.
  8. Refrigerate & top with fresh strawberries before serving.
  9. Keep refrigerated if not consumed within 30 minutes. Eat within 3 days.
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Chocolate Fudge Cake

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06
Jul

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Chocolate Fudge Cake

By Julie Yee

Try serving this velvety and luscious Chocolate Fudge Cake for an unforgettable dessert!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 30 mins
Ready in : 60 mins Serves : 8″

INGREDIENTS:

Ingredients for Group 1

  • 120g Cake Flour
  • 40g Cocoa Powder
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt

Ingredients for Group 2A

  • 75g Egg Yolk
  • 40g Castor Sugar

Ingredients for Group 2B

  • 1.5 tbsp Corn Syrup
  • 80g Warm Oil
  • 100g Hot Water
  • Group 3
  • 190g Egg White
  • 90g Castor Sugar
  • 1/2 tsp Cream of Tartar

Ingredients for Chocolate Fudge

  • 300g Whipping Cream (35% Milk Fats)
  • 100g Dark Couverture Chocolate 66%
  • 200g Milk Couverture Chocolate 55%
  • 2 tsp Gelatine Powder
  • 40g Water
  • 1 1/2 Corn Syrup

DIRECTIONS:

  1. Group 1 – Mix the dry ingredients & Sift.
  2. Group 2A – Whisk egg yolk & sugar till pale & thick.
  3. Group 2B- Add in corn syrup, hot oil. Then pour in hot water gradually & whisk into egg mixture.
  4. Group 1 – Sift flour & fold into the egg-yolk mixture till well combined.
  5. Group 3 – Whisk egg white & add in sugar & cream of tartar.
  6. Fold into the egg-yolk mixture in 3 portions.
  7. Pour into prepared cake tin & baked at pre-heated oven for 30-35mins.
  8. For Chocolate fudge, follow steps 9 to 12.
  9. Bloom gelatin with the water & dissolve in bain-marie method.
  10. Boil cream & do an emulsification with the chocolate.
  11. Add in gelatin & mix well.
  12. Add in corn syrup.
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Chendol Talam Cupcakes

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06
Jul

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Chendol Talam Cupcakes

By Mimi Wahadi

Nothing beats local. Sink your teeth into this moist and soft Chendol Talam Cupcakes by Chef Mimi.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 35 mins
Ready in : 50 mins Serves : 6-8

INGREDIENTS:

Ingredients for Cupcakes

  • 120gm Self-Rising Flour
  • 90gm Cake Flour
  • 115gm Unsalted Butter – cold
  • 200gm Fine Sugar
  • 120gm Whole Eggs
  • 110gm Coconut Milk

Ingredients for Talam Frosting

  • 200gm Coconut Milk
  • 300gm Pandan Water (Boil panda n leaves in 90gm water)
  • 40gm Gula Melaka
  • Hoon Kueh Flour

DIRECTIONS:

  1. To make the cupcakes, follow steps 2 to 12.
  2. Pre heat the oven to 180 deg.
  3. In a mixing bowl fitted with paddle, combine both sifted flour.
  4. Start mixing on the low speed and add small cubes of the butter gradually till mixture resembles sand.
  5. Whisk the eggs and add half to the mixture.
  6. Combine he coconut milk and the rest of the egg.
  7. Add to the mixture and beat until smooth texture is achieved.
  8. Fill each cupcake case to 60 gm each.
  9. Bake in the pre-heated oven for approximately 20-25 mins.
  10. To check for doneness, insert a toothpick in the centre of the cupcake.
  11. The toothpick should come out clean when it is ready.
  12. Cool down before frosting.
  13. To make the Talam Frosting, follow steps 14 to 19.
  14. In a bowl, combine coconut milk and hoon kueh flour. Sieve.
  15. In a pot combine the pandan water and gula Melaka and gently heat up.
  16. When the mixture boils, add the coconut and hoon kueh flour mixture.
  17. Whisk vigorously until mixture boils.
  18. Cool slightly and scoop mixture on top of each individual cupcake.
  19. Decorate with Green Chendol and Red Bean. Drizzle with gula Melaka syrup.
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Earl Grey Creme Brulee

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06
Jul

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Earl Grey Creme Brulee

 

Learn to bake this silky smooth Earl Grey Crème Brulee for the perfect dessert!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 80 mins
Ready in : 100 mins Serves : 4

INGREDIENTS:

  • 250ml Cream
  • 250ml Milk
  • 4 no Earl Grey teabags
  • 120g Egg Yolks
  • 100g Sugar

DIRECTIONS:

  1. Preheat oven at 140 deg.
  2. Combine cream & milk in a pot & bring to simmer. Add tea leaves and steep for 1 hour.
  3. Strain cream mixture & bring to boil again.
  4. Whisk egg yolks with sugar. Slowly drizzle cream mixture into egg mixture while whisking. Strain custard mix through sieve.
  5. Remove air bubbles with spoon, pour mixture evenly into ramekins. Place ramekins in a deep tray.
  6. Fill tray with hot water halfway up the sides of the ramekins. Bake for 20mins, or until custard is just slightly jiggly in the centre.
  7. Cool & then chill till set.
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Almond Shortbread

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06
Jul

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Almond Shortbread

By Thripti Hinduja

With its light, buttery flavour and sugar-crystal sweetness, this almond shortbread is impossible to resist.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 30 mins
Ready in : 45 mins Serves : 4

INGREDIENTS:

  • 90g Butter
  • 50g Caster sugar
  • 1/4 tsp Almond extracts
  • 30g Rice flour
  • 30g Almond flour
  • 95g Plain flour
  • 10-15g Flaked almonds

DIRECTIONS:

  1. Cream the butter and the sugar together.
  2. Add in the almond extract and mix well.
  3. Mix in the almond flour and the rice flour.
  4. Then stir in the plain flour and mould it into a dough.
  5. Place the dough on a sheet of baking paper and roll to a 9″ circle. Sprinkle over the flakes almonds and gently roll over to embed them in the dough.
  6. Cut the circle into wedges and bake for 25 minutes at 180 C. If it browns too quickly you may reduce the temperature to 160 C for the last 5 minutes.
  7. Cool completely before cutting and serving.
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Cookies and Cream Ice Cream

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06
Jul

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Cookies and Cream Ice Cream

By Philia Ng

Get a scoop of this rich and indulgent homemade Cookies and Cream Ice Cream for the perfect summer treat!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 1000 mins Cook : 0 mins
Ready in : 1000 mins Serves : 330g

INGREDIENTS:

  • Egg Yolks (Group A)
  • 2 Castor Sugar (Group A)
  • 75g Full cream fresh milk (Group B)
  • Good quality vanilla bean paste or vanilla essence (Group B)
  • 100g Dairy whipping cream (Group C)
  • 1 tbsp Oreo cookies(Group D)

DIRECTIONS:

  1. Beat group A until sugar melted.
  2. Bring group B to a boil and add into mixture A.
  3. Double boil the whole mixture until thicken and strain the mixture over a sieve.
  4. When the mixture has cooled down, add in group C and the crushed oreo cookies and pour the mixture into an ice cream maker and churn for at least 30 minutes.
  5. Leave it in freezer overnight for a firmer texture.
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Brown Sugar Sponge Cake

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05
Jul

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Brown Sugar Sponge Cake

By ToTT

This fluffy and moist Brown Sugar Sponge Cake by Chef Claire is to die for!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 25 mins
Ready in : 45 mins Serves : 2 6″ cakes

INGREDIENTS:

  • 150g Egg, Whole (Cold)
  • 10g Glucose or Golden Syrup
  • 60g White Sugar, Caster
  • 60g Cake Flour or Flour < 9g protein
  • 45g Vegetable Oil

DIRECTIONS:

  1. Preheat oven to 170°C Top and Bottom without fan/ 150°C with fan.
  2. Combine cold eggs, sugar and golden syrup/glucose in a mixing bowl.
  3. Using the whisk attachment, put on medium speed till combined. Ensure glucose/golden syrup is fully incorporated. Put on Kitchen aid speed 9 for 10mins, speed 7 for 3mins and then speed 5 for 2mins.
  4. Sift flour.
  5. Once the batter is thick and at ribbon stage, on the slowest speed, add the sifted flour 1 tablespoon at a time.
  6. Stop the mixer. Remove 3-4 spatulas of batter to the oil. Mix gently till well combined. There must not be any oil streaks.
  7. Add oil-batter mixture to the main batter. Mix on the slowest speed for 5-10secs.
  8. Fold by hand using a spatula till the batter is uniform.
  9. Divide into 2 equal portions into your springform pans.
  10. Bake till golden brown and when a cake tester comes out clean. 6” 20-25mins.
  11. Reduce oven temp by 10°C after 15mins if the cake is browning too quickly.
  12. Allow to cool for 5mins before inverting the tins to cool completely.
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Fresh Fruits and White Wine Sabayon

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05
Jul

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Fresh Fruits and White Wine Sabayon

By Eric Low

Spoil yourself with a French classic, Fresh Fruits with White Wine Sabayon,  that is full of flavour and easy to make.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 5 mins Cook : 10 mins
Ready in : 15 mins Serves : 4

INGREDIENTS:

  • 100g Fresh Bananas, sliced
  • 100g Fresh Pineapples, cut into chunks
  • 100ml Rum Liquor
  • 4 medium Egg Yolks
  • 150g Sugar

DIRECTIONS:

  1. Divide the cut fruits into 4 serving plates. Preheat oven to 250C (top heat only) if using.
  2. Over a hot water bath, whisk egg yolk, rum and sugar until thick and frothy. Spoon over fruits and bake in hot oven at 250’c for 3-5minutes. Alternatively, use a blow torch.
  3. Serve immediately.
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