Learn to bake and preparing dessert the easy way with step by step baking videos, photos and complete recipes on how to prepare them. If you still have doubts on how to get the result you wanted, just email on anything you wish to know and I will try to answer them for you. The recipes provided here are from my recipe book and has been suited for a more moderate way of trying out new recipes at home rather than the complex way of doing it in hotels with high tech equipments and utensils and I believe everyone can bake using the methods in this website. Have a great time in the kitchen and remember, safety comes first before hunger. Come back soon for more recipes or e-mail me at eternalbaking(@)gmail.com for any general enquiries or help regarding baking.
Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk. Mixtures of milk and eggs thickened by heat have long been part of European cuisine. Pastry cream or Custard cream is a rich egg based dessert or cake filling traditionally associated with éclairs and choux pastries as well as the preferred choice of frosting for a wide variety of cakes and tarts as it adds to the richness of the product. As a cake filling, it is best used with fresh or canned fruit as the tartness will bring out the taste of the light refreshing taste of the custard even more.
Below is a video showing you how to make Pastry Cream
Recipe 500 ml Milk 4 nos Egg Yolk 120 gm Sugar 30 gm Custard Powder 20 gm Soft Flour 1 tsp Vanilla Essence Method 1) Bring 3/4 of the milk to a boil. Stir constantly to avoid scorching the milk. 2) Add in 1/2 of the sugar and stir till dissolve. 3) Place egg yolk, remaining sugar, custard powder and soft flour in a mixing bowl. Whisk all ingredients together to become a smooth paste. 4) Incorporate in the remaining 1/4 milk into the paste and mix till smooth. Add in vanilla essence. 5) When milk comes to a boil, strain the egg yolk mixture into the pot and stir vigorously until custard starts to thicken and is boiling. 6) Leave aside to cool before utilising Pastry Cream as a dessert or cake filling / frosting.
An Orange Cupcake recipe is a small cake designed to serve one person, frequently baked in a small, thin paper cups or aluminum cups. As with larger cakes, frosting and other cake deco are common on cupcakes. Here is a recipe which is easy to make and tasty as well. Oranges are known to have a refreshing flavour and will definitely makes you want to have some more. Coupled with freshly made buter cream frosting to add to the richness, this is one recipe which definitely would be enjoyed for any occasion eaten straight out from the paper cups.
Below is a video showing you how to bake Orange Cupcakes
Recipe 115 gm Unsalted Butter 200 gm Sugar 2 nos Egg Yolk 1 tsp Vanilla Essence 210 gm Soft Flour 1 nos Orange Zest 2 1/2 tsp Baking Powder 1/4 tsp Salt 120 ml Fresh Orange Juice 2 nos Egg White Method 1) Add butter, sugar, egg yolks and vanilla essencein a mixing bowl. 2) Beat at high speed until batter is smooth and fluffy. 3) In another bowl, mix flour, baking powder, salt and orange zest together. 4) Add half of the flour mixture into the butter and beat at medium speed till smooth. 5) Once batter is smooth slowly add in orange juice followed by the remaining flour mixture. 6) Whisk egg white till fluffy and stiff. Mix it into the batter just till nice and smooth. 7) Pipe or spoon batter into paper cups till 2/3 full. bake in oven at 180C (356F) for 20 minutes till golden brown. 8) Allow cupcakes to cool down, decorate with frosting and serve.
Healthy oatmeal cookies recipe is made up from ground oat groats. Although oats are more popularly eaten as a breakfast item, its many uses extend beyond that of the kitchen table. Cookies made here have a more fibrous texture compared to cookies made using plain flour and thefore boosting their 'I need to eat more healthy food' properties. I personally enjoy a serving of oats cookies over butter cookies as it does not bloat up one's stomach so much as the latter.
Below is a video showing you how to bake Oatmeal Cookies
Recipe 100 gm Unsalted Butter 125 gm Brown Sugar 1/8 tsp Cinnamon Powder 1 nos Egg 100 gm Soft Flour 80 gm Oatmeal 50 gm Raisins 5 gm Baking Powder Method 1) Beat butter and brown sugar together till smooth. Do not overbeat as cookies will have a crumbly texture if you do so. 2) Add in cinnamon powder followed by the egg (one by one if you make more). 3) Lastly add in the remaining dry ingredients namely flour, oats, baking powder and raisins. Mix till ingredients are well distributed. 4) Line a baking tray with grease proof paper and use a piping bag to pipe the cookies batter into a dollop as shown in video. 5) Bake in oven at 180C (356F) for 10 to 12 minutes till golden brown. 6) Allow to cool off completely before serving and keep in an airtight container.
A marble cake recipe is basically a butter cake in which the main ingredient is butter. Usually made with 2 or more combination of flavours including vanilla, chocolate, orange, coffee etc, marble cake is so named because of the swirl formed by combining the different tones of flavours together which resembles marbles. Considered to be among the quintessential of American baking, it does has its roots buried deep in the English Pound Cake which traditionally uses equal amount of butter, sugar, eggs and flour to produce a heavy, rich cake. Marble cake recipe are easy to prepare and have a very good keeping quality. Similar to butter cake, it is a unique way of combining 2 flavours into 1 cake making it more attractive and tasty. Preparing it is easy with the baking video below and you should have no problem at all preparing this for any occasion not to mention it has a very good keeping quality if stored in an airtight container to be enjoyed anytime.
Below is a video showing you how to bake Marble Cake
Recipe 120 gm Unsalted Butter 250 gm Sugar 2 tsp Vanilla Essence 2 nos Whole Eggs 290 gm Soft Flour 1 tsp Baking Powder 1/2 tsp Sodium Bicarbonate 1/4 tsp Salt 80 ml Milk 70 gm Dark Couverture / Bitter Chocolate Method 1) Cream butter, sugar and vanilla essence together in mixing bowl till smooth. 2) Add in eggs slowly one by one. The best way is to break the eggs (egg yolks) before adding it in to avoid batter splitting. 3) Make sure batter is completely smooth before proceeding to add the next egg. 4) Add in 1/2 of soft flour, baking powder, sodium bicarbonate and salt. Mix together till batter is smooth. 5) Slowly add in milk while continuing to beat the batter. 6) Add in remaining flour and beat till batter is smooth. 7) Divide batter into 2 equal portion. Melt chocolate by placing it on top of hot water (Bain Marie) and add into 1 portion of the batter. Mix till smooth. 8) Brush shortening on the bottom and sides of a 18cm (7") square baking pan. Line the bottom of pan with grease proof paper to prevent the cake from sticking to the bottom. 9) Scoop the batter into the baking pan alternating between the light and the dark batter. 10) Use the batter of a wooden spoon to swirl batter around evenly forming a marble texture. 11) Bake in oven at 175 C (347 F) for 50 to 55 minutes. Insert a toothpick into centre of cake when done. If inserted toothpick comes out clean, your cake is done.
Recipe makes 1 X 18cmX18cm (7"X7") square baking pan butter cake.
Linzer Tart recipe or Torte is a very short, crumbly pastry dessert made of flour, unsalted butter, egg yolks, lemon zest, cinnamon and lemon juice, and ground nuts, usually hazelnuts, (but even walnuts or almonds are used), covered with a filling of red currant jam. Linzer Torte is a holiday classic in the Austrian, Hungarian, Swiss, German, and Tirolean traditions, often eaten at Christmas. The Linzer Torte recipe is the oldest-known in the world.For a long time a recipe from 1696 in the Vienna Stadt- und Landesbibliothek was the oldest one known.
Below is a video showing you how to bake Linzer Tart
Click here for Sugar Dough recipe Method 1) Beat butter and sugar together till smooth and fluffy. 2) Add in egg and mix well. 3) Next, add in flour, baking powder, ground hazelnut, vanilla essence, cinnamon powder and sponge crumb. Mix till a smooth consistency. 4) Lastly slowly add in milk and mix till smooth. 5) Line a 9" (23cm) tart mould with sugar dough. 6) Use 2/3 of linzer dough to fill the tart mould evenly. Spread raspberry jam across the linzer dough. 7) Use a piping bag and plain nozzle to pipe the remaining linzer dough criss crossing on the tart. 8) Bake in oven at 180C (356F) for 25 to 30 minutes till brown. 9) Remove from mould and serve as a chilled or warm dessert.
Lining sugar dough the moulds of tart is only half the preparation needed for bakng a tasty tart. As simple as it seems it can be difficult at times especially if doing it for the first time with a larger mould. Here we have a video showing how to do it the easy way. Tarts and pies have long been considered a staple diet in the old west. In fact families used to bake up to 21 pies a week. One each for breakfast, lunch and dinner. Today although tarts and pies has lost some of their appeal but they are still enjoyed all over the world for their versatility and ease to consume. It has long been regarded as a convenient food for travellers on long perilous journey as the filling are kept fresh inside a layer of protective dough.
Below is a video showing you how to line sugar dough in tart mould
Recipe Tart / Pie Mould Sugar Dough Method 1) Brush bottom of pie mould with shortening. 2) Line bottom of pie mould with greaseproof paper. 3) Sprinkle generous amount of flour on your worktable. 4) Place dough on table, sprinkle more flour on top of dough and roll it till about 1 inch wider than your pie mould and to about 1/8 of an inch thick. 5) Roll the dough unto a rolling pin. Gently place the dough over the pie mould and unfold it over. 6) Gently use your fingers to push the dough into place and use a knife to trim off excess on the sides for tarts or leave it if you want to place a cover on top for making pies. 7) It is now ready to be filled and baked.
Lining Sponge are originallly Roulade Sponge Cake meant for Swiss Roll but with decorative motive imprinted unto them. Roulade Sponge are preferred for their flexibility and durability to be bent into shape. Lining Sponge are used extensively to make a plain cake or dessert looks more outstanding as well as to add more flavour and colour into it. Besides, it will also add a sense of colour to your dessert.
Below is a video showing you how to bake Decorative Lining Sponge
For Roulade Sponge 10 nos Egg Yolk 60 ml Honey 60 ml Corn Oil 10 nos Egg White 170 gm Sugar 150 gm Soft Flour Method For Making Decorative Lining Sponge Paste 1) Beat butter and icing sugar together at low speed till mixed. (Do not mix till fluffy) 2) Slowly add in the egg whites. Continue to beat at low to medium speed will mixed and smooth. 3) Add in flour and cocoa powder and mix till a smooth consistency. Use a spatula to mix in any excess flour on side of bowl. 4) Line a 9" (23 cm) baking tray with Baking Parchment Paper and spread a thin layer of paste evenly on the surface. 5) Use a comb scraper to create linings on the paste. 6) Leave the tray in a chiller or freezer for the paste to harden and set before starting the next step.
For Making Roulade Sponge 1) Whisk egg yolks at high speed till double in volume and thick (Ribbon State). 2) Add in honey and whisk till mixed. 3) With the mixer on at high speed, slowly add in the oil. Once oil is mixed stop the mixer immediately. 4) In another bowl, whisk the egg whites and sugar till fluffy (Meringue). 5) Fold the meringue into the egg yolk batter. 6) Lastly fold in flour. 7) Pour the Roulade Sponge mixture into the now cooled tray with the Lining Sponge Paste. 8) Bake in oven at 200C (392F) for 10 minutes till golden brown. 9) Leave aside to cool before turning over the tray and removing the parchment paper. The lining sponge is now ready to be used.
Recipe makes 4 X 23 cm X 23cm (9") square baking tray.
Lady finger (called Savoiardi in Italian, meaning "from Savoy"), or in French 'Biscuits a la cuillere,' are a principal ingredient in many Italian dessert recipes. These cookies are light, crispy and sweet sponge cakes roughly shaped like a large finger. Lady finger recipe are especially essential in the preparation of the better known dessert Tiramisu where it is used in place of sponge cakes. It originated in the late 15th century at the court of the Duchy of Savoy, and were created to mark the occasion of a visit of the King of France. Later they were given the name Savoiardi and recognised as an "official" court biscuit. They were particularly appreciated by the young members of the court and offered to visitors as a symbol of the local cuisine. It has perhaps been around as long as there we remember Tiramisu.
Below is a video showing you how to bake Lady Fingers
Recipe 4 nos Egg Yolk 60 gm Sugar (For Egg Yolk) 4 nos Egg White 60 gm Sugar (For Meringue) 100 gm Soft Flour 50 gm Icing Sugar (For sprinkling on top) Method 1) Whisk egg yold and sugar together at high speed till fluffy and thick. The colour will changes to pale. 2) In another mixing bowl, make meringue with egg white and sugar till hard peak. 3) Fold meringue into the egg yolk batter. 4) Fold flour into the egg batter.
5) scoop batter into a piping with plain nozzle and pipe out into strips as shown on video. 6) Lastly sprinkle icing sugar on top lady finger before baking in oven at 180C (356F) for about 10 to 15 minutes till golden brown.
The Chocolate Ganache recipe here refers to a variety of chocolate frosting or cake filling for various types of pastries or even breads. This is an essential in the pastry kitchen as it can be used inso many ways. It is typically made from chocolate and cream. Some may have added butter in it to give it the extra richness. Its origin dates back to the 1850s where it may have possibly been invented in Switzerland or in France but today, this favourite chocolate frosting is enjoyed all over the world. I personally like to use it as a cake filling or frosting for my Chocolate Banana Mousse cake but you may use it as per your liking even if it means warming it up and serving it as sauce for your ice cream.
Below is a video showing you how to make Ganache
Recipe 300 ml Dairy Whipping Cream 380 gm Dark Couverture Chocolate 90 gm Unsalted Butter Method 1) Bring the cream to a gentle boil in a pot. Make sure the bottom is not burnt. 2) Dice the chocolate into small pieces and place it in a bowl. 3) Pour the boiling cream into the chocolate. 4) Use a wooden spoon to stir the cream + chocolate mixture till chocolate melts completely. 5) Stir in butter till melted and ganache is smooth. 6) Leave to set overnight in room temperature (Below 26C at least) before use as a chocolate frosting or as a cake filling.
Mini Fruit tart recipe is an elegant but easy to prepare dessert which is colourful to the senses as well as delicious to the bite. This dessert can be prepared very quickly but the arrangement of the fruits is best left till the very last moment. Tart shells and pastry cream can be prepared in advance but be sure to keep our shells in an airtight containers.
Below is a video showing you how to make Mini Fruit Tarts
Click here for Sugar Dough recipe Click here for Pastry Cream recipe Method 1) Line the sugar dough in mini tartlette mould and prebake in the oven. You may refer to the recipe for Strawberry Tart on how to prepare mini tart shell. Just replace the large tart mould with mini ones. 2) Using a piping bag and nozzle, pipe the pastry cream (Custard) into the shell. 3) Cut and arrange an assorted variety of fresh fruits on the tart. 4) Glaze with piping jelly and serve.
Rich Fruit Cake recipe is a variation of butter cake which is easy to bake. The secret to a great tasting one is to use lots and lots of dried fruits soaked with brandy or rum ro make it super moist. Once it can only be savoured by the wealthy as the prices for dried fruits and spices are high, it is today a tradition to give fruitscakes as a gift during Christmas. Over the years, fruitscake had been served in conjunction with Christmas and weddings but it still remains one of the most well known cakes throughout history. The Rich Fruit Cake recipe here is a very basic ones which still maintains the traditional taste of butter cake with mixed fruit inside. Brown sugar may be used in place of sugar for added richness if desired and it is also much healthier compared to table sugar (sucrose).
Below is a video showing you how to bake Rich Fruit Cake
Recipe 150 gm Unsalted Butter 100 gm Sugar 20 gm Glucose 1/2 tsp Vanilla Essence 3 nos Whole Eggs 150 gm Soft Flour 250 gm Raisins (Chopped) 100 gm Mixed Peel (Chopped) 100 gm Glazed Cherry (Chopped) 120 ml Brandy 1/2 nos Orange Juice 1/2 nos Lemon Juice Method 1) Soak mixed fruit (raisins, mixed peel and cherry) in brandy, orange juice and lemon juice overnight or even better for a day or two. 2) Cream butter, sugar and glucose together in mixing bowl till smooth. 3) Add in eggs slowly one by one. The best way is to break the eggs (egg yolks) before adding it in to avoid batter splitting. continue to beat till fluffy. 4) Make sure batter is completely smooth before proceeding to add the next egg. 5) Add in vanilla essence and mix well. 6) Add in soft flour and mixed fruits.. 7) Mix till all ingredients form a smooth batter. Do not overmix as cake texture will be affected (springy texture due to flour gluten). 8) Brush shortening on the bottom and sides of a baking pan. Line the bottom of pan with grease proof paper to prevent the cake from sticking to the bottom. 9) Pour in cake batter and bake in oven at 180 C (356 F) for 45 minutes. Insert a toothpick into centre of cake when done. If inserted toothpick comes out clean, your cake is done.
Recipe makes 1 X 15cmX15cm (6"X6") square cake pan fruit cake.
Devil's Food Cake recipe (Red Velvet Cake) is a moist, airy, chocolate layer cake. This moist chocolate cake is considered a counterpart to the white or yellow angel food cake. Devil's food cake is chocolate-flavored, and is differentiated from other chocolate cakes by the use of more baking soda (sodium bicorbonate) which raises the PH level and makes the cake a deeper and darker mahogany color also earning the nickname Red Velvet Cake. Devil's food cake is more moist and airy than other chocolate cakes and often uses cocoa as opposed to chocolate for the flavor. This cake incorporates butter (or a substitute), egg whites, flour (while some chocolate cakes are flourless) and less egg than other chocolate cakes. Devil's food cake was introduced in the United States in the early 20th century with the recipe in print in 1905. One thing to take note is that most of today's sodium bicarbonate are made from processed cocoa lowering its PH value making cakes made with it less likely to turn velvet in colour unless of course colouring is added.
Below is a recipe showing you how to make Devil's Fudge Cake
Click here for Ganache recipe Method 1) Cream butter and sugar together till creamy. 2) Add in eggs one by one and continue to cream till smooth. 3) Slowly pour in 1/2 the milk. Pouring in milk too fast may cause batter to split. 4) Mix in flour, cocoa powder and sodium bicarbonate. 5) Add in the remaining milk.and mix till batter is smooth. 6) Line botom of an 8" (20cm) round cake ring with grease proof paper. 7) Pour batter into ring till 3/4 full. Bake in oven at 180C (356F) for 45 minutes till inserted toothpick comes out clean. 8) Leave cake aside until completely cool before dividing into 3 pcs. 9) Place first layer of cake on cakeboard and coat with chocolate ganache on top. 10) Cover with second layer of cake and coat with chocolate ganache on top. 11) Place the third layer of cake on top and coat the whole cake throughly with chocolate ganache. (Refer to video above on how to coat a cake). 12) Decorate as per your liking.
Crème Brulee recipe also known as burnt cream, crema catalana, or Trinity cream is a dessert consisting of a rich baked custard base topped with a contrasting layer of hard caramel. It is normally served cold. The baked custard base is traditionally flavored with vanilla, but is also sometimes flavored with lemon or orange (zest), rosemary, chocolate, coffee, liqueurs, or other fruits.
Below is a video showing how to bake Creme Brulee
Recipe 350 ml UHT Whipping Cream 45 gm Sugar 1 nos Whole Egg 1 nos Egg Yolk 1 tsp Vanilla Essence 50 gm Brown Sugar Method 1) Bring the cream to a boil in a pot. Make sure to stir the cream occasionally to prevent it from being burnt. 2) Place the sugar, egg and egg yolk and vanilla essence in a mixing bowl. 3) Mix with a wooden spoon. 4) When cream comes to a boil, pour the cream into the egg mixture while stirring the content continuosly. 5) Strain the egg custard mixture. 6) Pour the egg mixture into an oven proof dish. 7) Place the dish in a deep baking pan and fill the pan up to 2/3 with water. This is to create a steam-bake effect. 8) Bake in oven at 160C (320F) for about 45 minutes still egg custard is set and do not wobble around when shaken. 9) Chill baked custard pudding before sprinkling brown sugar on top and use a torch to caramelise the sugar. Serve immediately. Thank you for trying out our Creme Brulee recipe.
Crème (Cream) caramel recipe, flan, or caramel baked custard is a vanilla dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is custard with a hard caramel top. The dish is eaten and enjoyed throughout the world with many variations and method of preparation, but baked or steamed it makes a refreshing treat no matter how you enjoy it. Usually flavoured with vanilla but it can also be prepared with any flavourings you may desire including coconut, coffee, ginger, screwpine and many more.
Below is a video showing you how to bake Cream Caramel
Recipe 200 gm Sugar 50 ml Water 500 ml Milk 4 nos Egg 125 gm Sugar 1 tsp Vanilla Essence Method 1) Add sugar into a heavy bottomed pot. 2) Pour the water evenly on the sugar. 3) Bring the sugar and water to a boil. 4) Do not stir the content as it will cause the sugar to crystalise. 5) Once the sugar syrup starts to turn golden in colour, Swich off the fire and let the rest of the sugar caramelise on its own heat. 6) Pour the caramel into an oven proof mould till it covers the bottom entirely. 7) Leave aside and bring the milk to a boil. 8) Place the eggs and sugar in a mixing bowl and mix till smooth. 9) Pour the boiling milk into the egg mixture while stirring with a whisk continuosly. Add in vanilla essence. 10) Strain the mixture and pour it into the mould with the caramel sugar. 11) Place the mould into a baking pan and pour water into the baking pan to crate a steam baking effect. 12) Bake in oven at 160C (320F) for about 45 minutes till center of pudding is firm and not wobbling around when shaken. 13) Chill overnight before removing baked custard from mould and serve. Thank you for trying out our Cream Caramel recipe.
Chocolate tart, also known as chocolate mud pie, is a dessert consisting of dark chocolate, cream and eggs, beaten together, poured into a crisp, unsweetened pastry shell and baked until firm. It is considered a form of custard tart because it includes an egg-based filling. The dish is similar in composition to chocolate mousse, however, being baked gives the chocolate tart a firmer texture. Usually served with a ganache frosting on top, chocolate tart represents one of the greatest sin in culinary world as just by looking at it would make someone lust after it. The name mud pie came to be from the consistency and colour of the tart upon baking is similar to the mud sludge from the river bottom hence its name.
Below is a video showing you how to bake Chocolate Tart
Recipe 300 gm Ganache 120 gm Unsalted Butter 130 gm Dark Couverture Chocolate 4 nos Whole Egg 60 gm Soft Flour 170 gm Sugar 250 gm Sugar Dough Click here for Ganache recipe Click here for Sugar Dough recipe Method 1) Melt the butter by using a double boiler. 2) In another bowl, melt the chocolate by using the double boiler as well. 3) Add the sugar, flour and eggs in a mixing bowl. Use a whisk to mix ingredients well. 4) Mix in the melted butter and melted chocolate one after another. Make sure to mix well before adding the other ingredient. 5) Line a 9" (23cm) tart mould with sugar dough. Pour the chocolate mixture into the mould. 6) Bake in oven at 180C (356F) for 25 to 30 minutes. 7) Tart would be done when the chocolate custard mixture is set and no longer watery. 8) Remove tart from mould and allow to cool before spreading a rich layer of ganache on top as frosting. 9) Serve chilled together with vanilla ice cream.
A Chocolate Peanut Butter cupcake recipe is a small cake designed to serve one person, frequently baked in a small, thin paper cups or aluminum cups. As with larger cakes, frosting and other cake deco are common on cupcakes. The first mention of the cupcake can be traced as far back as 1796, when a recipe notation of "a cake to be baked in small cups" was written in American Cookery by Amelia Simms. Not to be confused with muffin, cupcakes generally are more moist as well as comes with frostings on top. Chocolate and peanut butter, a combination which can be considered as staple diet in certain generations are sure to please your tastebuds and hunger in more than one ways.
Below is a recipe showing you how to bake Chocolate Peanut Butter Cupcakes
Click here for Butter Cream recipe Method 1) Mix all ingredients together in a mixing bowl. 2) Using a whisk, mix for about 30 seconds at medium speed until you get a smooth batter. 3) Once smooth whisk at higher speed for about 3 minutes till a little fluffy. 4) Spoon batter into baking cups or paper cups till 3/4 full and bake in oven at 180C (356F) for 20 to 25 minutes till inserted skewer comes out clean. 5) For the frosting, mix 1 tsp instant coffee into 250gm of butter cream. (It can be any flavour of your choice) 6) Decorate Chocolate Peanut cupcakes and serve.
Chocolate Mousse recipe is derived from the French word mousse which means "lather" or "foam". A mousse is a prepared food that incorporates air bubbles from whipped cream or meringue to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. Chocolate mousse is no exception to this classical dessert. Chocolate mousse recipe is what many considered a deadly sin in the world of culinary for its richness but never the less it is a sin many of us enjoyed committing over and over again especially if made with real couverture chocolate which gives it a taste like no other dessert. What do I have to say for this favourite is... indulge now and regret later.
Below is a video showing you how to make Chocolate Mousse
Recipe 250 gm Ganache 125 gm Dark Couverture Chocolate 2 nos Egg Yolk 200 ml UHT Whipping Cream 5 gm Gelatine Powder 30 ml Water (Boiling) 25 ml Dark Rum (Optional)
Click here for Ganache recipe Method 1) Whisk egg yolks at high speed till fluffy and almost double in volume. 2) Melt chocolate using waterbath (Bain Marie) by placing chocolate in a mixing bowl on top of hot water. (Make sure water is not boiling as the high heat will make chocolate lumpy) 3) Add melted chocolate and rum into the beaten egg yolk and mix immediately. 4) In a separate bowl, whisk the Whipping Cream till stiff and fold whipped cream into the chocolate. 5) Pour hot water into gelatine powder to melt it and fold it into the chocolate mousse. 6) Pour chocolate mousse into dessert glass and allow to set in chiller overnight. 7) Melt ganache and spread over the chocolate mousse before decorating with whipped cream on top and serve.
Chocolate Fudge is a type of Western confectionery dessert which is usually very sweet, and extremely rich. It is made by mixing sugar, butter, and milk and heating it to the soft-ball stage at 240 F (116 C), and then beating the mixture while it cools so that it acquires a smooth, creamy consistency. Many variations with other flavourings added are possible.
Below is a video showing you how to make Chocolate Fudge
Recipe 160 ml Evaporated Milk 400 gm Sugar 60 gm Unsweetened / Bitter Chocolate 20 gm Glucose 50 gm Unsalted Butter 1/8 tsp Salt 1 tsp Vanilla Essence Method 1) Place the evaporated milk, chocolate, sugar and glucose in a pot. 2) Bring it to a boil. Stir to melt the chocolate and sugar completely. 3) Stop stirring once mixture is boiling. It will cause the sugar to crystallise (hardens). 4) Let it boil over low / medium heat for about 15 to 20 minutes until it reaches the soft ball stage (240F / 116C). 5) For best result use a sugar thermometer to check the temperature of the mixture (sugar syrup). If not dip a fork into the mixture from time to time. The moment you are able to blow bubble through the fork, the temperature should be just about right. 6) Pour the syrup into a mixing bowl to enable it to cool faster. 7) Add in butter and allow it to dissolve on its own in the heat. Do not stir to melt it. 8) Let the sugar syrup cools down till about 110F / 42C. 9) Once the syrup is cool enough, add in vanilla essence and salt. 10) Use a wooden spoon or an electric mixer to mix till syrup loses its shine and is thick and creamy. 11) Pour the mixture into a greased pan and set aside till cool off completely and hardens. 12) Remove from pan, slice and serve as dessert or simply for any occasion.
A butter based chocolate chip cake is a cake in which the main ingredient is butter. considered to be among the quintessential of American baking, it does has its roots buried deep in the English Pound Cake which traditionally uses equal amount of butter, sugar, eggs and flour to produce a heavy, rich cake. As the years progresses by and ingredients are more diverse and easier to acquire. Many variations of the plain butter or pound cakes appeared with endless variety of 'fillings'. Among my many personal favourites, the Chocolate Chip Cake with walnut is indeed a pleasure to sink your teeth into. This cake is indeed a joy to try it for yourself and you won't be disappointed with the taste.
Below is a video showing you how to bake Chocolate Chips Walnut Cake
Recipe 150 gm Unsalted Butter 150 gm Sugar 1/2 tsp Vanilla Essence 3 nos Whole Eggs 225 gm Soft Flour 5 gm Baking Powder 200 gm Chocolate Chips 100 gm Chopped Walnuts 115 ml Milk Method 1) Cream butter and sugar together in mixing bowl till smooth. 2) Add in vanilla essence and continue to beat till fluffy. 3) Add in eggs slowly one by one. The best way is to break the eggs (egg yolks) before adding it in to avoid batter splitting. 4) Make sure batter is completely smooth before proceeding to add the next egg. 5) Add in soft flour, baking powder, chocolate chips and chopped walnut. 6) Mix till all ingredients form a smooth batter. Do not overmix as cake texture will be affected (springy texture due to flour gluten). 7) Lastly add in milk slowly and mix till smooth. 8) Brush shortening on the bottom and sides of a baking pan. Line the bottom of pan with grease proof paper to prevent the cake from sticking to the bottom. 9) Pour in cake batter and bake in oven at 175 C (347 F) for 45 minutes. Insert a toothpick into centre of cake when done. If inserted toothpick comes out clean, your cake is done.
Recipe makes 1 X 15cmX15cm (6"X6") square cake pan.
