Monday, September 22, 2008

Warm Molten Lava Cake

Posted by Quinn at Monday, September 22, 2008 0 comments Links to this post

This one, it's been on my to-do-list for a long long time. I still remember the first time I made this, I used a recipe which calls for underbaking the cake. So, you're actually really eating the batter itself, which actually explains the low content of flour called in the recipe so you don't feel the floury aftertaste when you eat the batter. Also, if you're one who minds eating raw eggs, underbaked lava cake is so not for you.


Compared to the first time I made this, this one was way way better that my previous attempt. Apart from using a whole new recipe, I also did not overbaked this. Not that I overbaked the previous one. I dunno is it just me or anybody else, if I do follow a recipe of lava cake exactly, including temperature and baking time, I always end up with overbaked cakes. No lava oozing out....


This one however prevented that from happening. Even if you overbaked it a little, you still have luscious chocolate flowing out from the centre. I also baked this in a cupcake liner. The liner peels off easily when i directly flipped the cupcake onto the serving plate.

I used Hershey's milk chocolate for the lava. They are rich and milky and not too bitter. For the cake, I used rich dark chocolate. Note that I totally forgotten the sugar called for in this recipe and yet it's still a little too sweet to my liking.


I can't help but admire the oozing lava from the cupcake. The lava cake itself is so tiny yet rich and totally infused with chocolate. Not cocoa powder but real chocolates. With a dust of icing sugar on them, it eases the bitterness a little and adds on to the aesthetics.


I got the recipe from Culinary-Yours however I've modified the proportion to suit my liking and my number of guests. These make 6 little lava cakes, each the size of a medium size muffin. I bake them in my 6-holes muffin, lined with cupcake liners. I then flipped all onto an aluminium foil and use a spatula and carefully place them onto serving plate. I then dust them with sifted icing sugar mixture and serve straight.

Start off by making the filling.

40g your favourite chocolates
30g heavy cream
1/2 tsp butter

Mix all the above in a pan and melt via Bain-Marie method.
Cool it and whisk until thick.
Simply form 6 balls and pop it into the freezer until ready to use. (I'll try use the ice cube tray, lind with cling wrap next time for consistency)

135g dark chocolate
76g butter

1/2 tsp pure vanilla extract
2 egg yolks

22g cake flour
3 egg whites + 2 1/2 tbsp white sugar

Preheat oven to 190°C and line 6 medium size muffin holes with cupcake liners.

Melt the dark chocolates and butter via the Bain-Marie method, taking care not to burn the chocolates.

Cool slightly and add the vanilla and yolks into the chocolate mixture and whisk into submission.

Gently incorporate the cake flour until you see no streaks of white flour in the chocolate batter.

With the aid of an electric mixer, whisk the egg whites with sugar to form meringue-like texture.

Fold the whites into the chocolate mixture in 2 parts, i.e. a little to loosen up the chocolate batter and the rest all in until you get a uniform batter.

Fill to almost brim of each holes.

Take the ganache out from the freezer and gently push each into each holes. In my case, I only managed to form 5 truffles so I one of the lil' cake was not filled. It doesn't matter because I was expecting 5 guests and no one complains having a tad too much filling in their lava cake!

Bake in a preheated oven at 190°C for 15mins.

Serve right out of the oven.

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Fruity Custard

Posted by Quinn at Monday, September 22, 2008 2 comments Links to this post


Fruits are crazily cheap lately. 3 punnets of strawverries for AUD2! 10 real sweet oranges and 8 kiwis for a dollar each. Crazy!

I can't think of any other better way to better serve the fruits after dinner apart from serving them with some cold custard. I have in a plate a couple of orange segments, a couple of berries, slices of kiwi, a slice of juicy mango and some bananas rounds. I spread some custard on 5 plates and arrange fruits on top of them and have them chilled well before serving. Simple and fuss free!

1 cup cold milk
1 tbsp custard powder + 2 tbsp cold milk from the 1 cup milk
1 tbsp sugar

Any combinations of fruit you can think of

Mix milk with custard powder and set aside.
Scald the milk and sugar until sugar totally dissolve.
When you see bubbles forming at the edges of the pot, stir in the custard mixture and stir again.
Do each and every step on lowest heat setting.
When mixture thickens to desired consistency, turn off the heat and chill well before using.

That's it!

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Sunday, September 14, 2008

Durian Crumble

Posted by Quinn at Sunday, September 14, 2008 0 comments Links to this post

This is something I could proudly call my own. I think it tasted better the day after and another day after. I made them into 18 mini size crumble. Tasted rich but a little on edgy side. Durian aroma was there but not quite strong when tasted.

However, the day after, the taste of durian was more distinct. Worth a try if you have the leftover durian. The crumble was just okay. If I ever retry this, I will re-experiment with the topping. Any suggestion anyone?

Here comes the recipe:

Mix together and stir well:

90g plain flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Mix together and beat into submission:

1 egg yolk
1/3 cup white sugar (I use slightly less than this)
160g durian puree
35g softened butter

Add wet mixture to dry mixture and stir until just combined.

Crumble:

25g light brown sugar
1 tbsp plain flour
8g of butter

Mix all the above until resemble crumbles and sprinkle over muffin.

Bake in a preheated oven at 190°C for about 15-20mins or until done when tested with skewer.

Serve! (the day after!)

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Saturday, September 13, 2008

Chocolate Cloud Cake

Posted by Quinn at Saturday, September 13, 2008 0 comments Links to this post

This recipe is taken from Classic Home Desserts by Richard Sax. You can get a soft copy of it here (page 464.) Texture was good and yummy but I sorta overbaked it by 15mins cuz the oven stopped working and got restored back so I kinda lost track of time! Gosh....as ugly as it might look, it tasted really good. Too bad slightly less than one-third of the cake was a lil' hard due to overbaking. Didn't taste any burn bits but just slightly hard.

The lined, butterless pan. I sprayed a lil oil on the base though :)


The rich chocolate and butter mixture cooling.

It was the ultimate flourless chocolate cake. Unlike Sax, I served mine with scoops of mini vanilla ice cream rather than dollops of cake. I kinda like the rustic look of the cake and I think it would be such a waste to cover up the cracks and all with cream.

The soft mounds that hold their shape.

I like how the batter looked like when I incorporate the whites into the chocolate mixture.

This recipe is definately worth a try. I used dark chocolate with minimum 70% cocoa content. I saw one Cadbury Old Gold chocolate bar with 90% cocoa content! Probably will be really bitter, you think so?

p/s: baking time was 40mins just in case anyone doesn't have the book

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