Nama Chocolate

 

Recipe from Just One Cookbook


What you need:

400 gram good quality dark chocolate (70% cacao), but you can also use semisweet for less bitter taste (I used Ghirardelli semi sweet chocolate)

200 ml fresh cream (I used whipping cream)

liqueur of your choice (I used Baileys mint)

cocoa powder to coat the chocolate

Method:

1. Chop chocolate to smaller pieces so it'll be easier to melt them
2. Line a square tray (about 8") with baking paper
3. Heat cream til almost boiling. Off heat
4. Pour chocolate in it and stir til well combined. Add in liqueur
5. Pour into the tray and smooth the surface. Refrigerate til firm
6. Remove the firm chocolate from the tray and cut using warm knife
7. (I dipped the knife into warm water and tap dry for each cut I made)
8. Sprinkle sifted cocoa powder and serve it chilled

 

http://iloveicookibake.blogspot.sg/2013/02/nama-chocolate.html

 

 

 

Almond Rocher *

Almond Rocher


 
Source: Academy of Pastry Arts Malaysia
Makes: 60pcs

300gm slivered almonds
100gm rice crispies
100gm egg white
100gm icing sugar
300gm dark chocolate

1. Preheat oven to 150(fan)/170C. Line a large baking tray with baking paper
2. Mix almonds with rice bubbles, set aside.
3. Mix sugar with egg white. Pour in the almonds and rice bubble and toss to combine.
4. Pour this mixture onto tray and bake for 15 minutes.
5. Remove from oven and gently stir it and bake again for another 10 minutes. Repeat this step. (total baking time : 15+10+10). Or bake it until crispy
6. Let the crispy almonds cool down and break them into small pieces with a rolling pin.(just roll the almonds with the pin)
7. Meanwhile, melt dark chocolate.
8. Mix the almond bits with the chocolate.
9. Spoon the rocher mixture into mini paper cups. Set it aside to harden (preferably in an air cond room)

 

 

http://wendyinkk.blogspot.sg/2013/01/almond-rocher-nutty-treats-4.html

 

 

 

 

Chocolate Almond Cookies

Ingredients:

250g butter
125g icing sugar
300g low protein flour
30g cocoa powder
100g cornflour
150g almond flakes
1 egg
1/2 tsp vanilla extract

Method:

• Cream butter and icing sugar until light and fluffy.
• Beat in egg and vanilla extract.
• Sift together flour, cocoa powder and cornflour. Fold into the butter mixture. Then add in the almond flakes and combine to form into a dough.
• Divide the dough into two and shape into logs. Wrap with clingwrap and chill in the freezer for about 15 minutes.
• Cut the logs into slices and bake in a preheated oven of 175 deg C for about 20 minutes.
• Cool the cookies on a wire rack and store them in an air-tight container.

http://mintyskitchen.blogspot.com.au/2013/01/chocolate-almond-cookies.html





 

Chocolate Chili Cookies

Beat cold butter, icing sugar and salt until salt dissolves.

Next add vanilla essence and sifted dry ingredients (cocoa powder, rice flour, plain flour, bicarbonate of soda, chili powder) and beat until combine.

Adjust the level of spiciness by adding or reducing the chili powder quantity.

Place dough in a bowl, cover with cling wrap and chill for 20 minutes.

After 20 minutes, roll dough into ball about 1.5cm diameter.

Dust fork with flour so that the dough will not stick with the fork.


Flatten ball with fork (apply light pressure to it).



Bake at 175^oC for 10 minutes. Tsk this is the best shape for the cookie I’ve come up with coz the dough’s texture is sort of like icing. If you make intricate shape it will melt during baking. Also make sure to store these cookies in air-tight container.


Chocolate Chili Cookies
Adapted from Debbie Teoh (Flavors magazine 2011)
Yields about 110 pieces.

Ingredients:
200g cold butter, cut into cubes
100g icing sugar, sifted
1/8 teaspoon salt
1 teaspoon vanilla essence
25g cocoa powder, sifted
40g rice flour, sifted
120g plain flour, sifted
1/4 teaspoon bicarbonate of soda, sifted
3 tablespoons chilli powder

Method:
1. Preheat oven to 175^oC. Grease baking trays or line trays with baking paper/silicone mat.
2. With an electric beater fitted with the paddle attachment, beat cold butter, icing sugar and salt until salt dissolves.
3. Beat in vanilla essence and the sifted dry ingredients until mixture binds together.
4. Place in a bowl, cover and chill for 20 minutes.
5. Divide dough into balls about 1.5cm diameter in size and flatten with a fork which has been dusted with flour each time (or else it will stick).
6. Arrange on baking trays and bake for 10 minutes until firm. Cool on a wire rack and store in an airtight container.


http://messywitchen.com/recipe/cookies/chinese-new-year-chocolate-chili-cookies/




 

Root Beer Chocolate Chunks Chocolate Cake

 

Ingredients for Root Beer Chocolate Chip Chocolate Cake: ( 10cup bundt pan)

225g all purpose flour
110g light brown sugar
100g caster sugar
90g unsweetened cocoa powder
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 large eggs
1 cup sour cream
1/2 cup vegetable oil
1 cup Root Beer / coke
1 tsp pure vanilla extract
100g chopped dark chocolate (60% cocoa)

Method:

• Preheat the oven to 180C. Grease the inside of a 9" round springform pan or a 10 cup bundt pan.
• Whisk together the flour, granulated sugar, light brown sugar, cocoa powder, baking powder, baking soda and salt in a large mixing bowl. Whisk together the eggs, sour cream, oil, Root Beer and vanilla extract in another separate bowl.
• Stir the root bear mixture into the flour mixture until just combined. Do not over mix.
• Pour the batter into the prepared pan. Bake until tester comes out clean, about 45 to 50 minutes.
• Let cool completely before unmoulding and store uneaten cake in a air tight containers @ room temperature up to 3 days.

http://honeybeesweets88.blogspot.sg/2011/01/root-beer-chocolate-chunks-chocolate.html

 

Mars Puff Balls

Ingredients:

• 250g Butter
• 2 tablespoon Sugar
• 1/4 teaspoon Salt
• 1 Egg
• 400g All Purpose Flour
• Mars, chopped into about 1.5cm cubes
  
• Some regular white sugar or brown sugar

How to do it:

1. Beat butter, sugar and salt till creamy.
2. Add egg and vanilla essence.
3. Mix evenly.
4. Fold in the flour and mix into a dough.
5. Roll dough into 9g balls each.
6. Flatten the dough with your palms.
7. Place the mars cubes in the middle and fold the dough to cover it.
8. Roll the combination into ball.
9. Gently press it on some sugar. (So when the sugar melt from baking, the puff gets a shiny top)
10. Baked in tray lined with baking paper for 8 to10 minutes in preheated oven at 150C.
11. Cool on wire rack before storing.

http://wokkingmum.blogspot.sg/search/label/chinese%20pastry

Chocolate Pudding With Mocha Sauce

Adapted the recipe from Dida's site (translation below), a little modification here and there, also the amount of water used cos in Singapore, the amount of agar agar in 1 packet is slightly more = 12g

What you need:

For the pudding:
1 can sweetened condensed milk
2 packets white agar agar powder
120g dark cooking chocolate - cut small
50g cocoa powder
2 egg yolks
1600 ml water
1 tsp chocolate emulco
4 tbsps caster sugar
1 small pinch of salt

For the sauce:
500ml fresh milk
50g sugar
50g milk cooking chocolate - cut small
1 tbsp mocha paste
1 tbsp instant coffee
1 tbsp (heaped) cornflour - mix with a little milk
1 egg yolk
1 small pinch of salt

To make the pudding:
Mix cocoa powder with 10 tbsps of water (taken from the required amount of water) - mix well and strain

In a medium pot on medium heat, cook the remaining water, condensed milk, agar agar powder, chocolate chunks, sugar, cocoa mixture, salt - stir continuously with whisk

In a small bowl, ligtly beaten egg yolks, add in 3 tbsps of pudding mixture - mix well

Add in egg mixture into the remaining of pudding mixture - do it bit by bit gradually while whisking continuously

Add in mocha paste, whisk fast

Bring to boil, pour into mould - let cool and set in the fridge

To make the sauce:
In a medium pot on low heat, cook milk, sugar, coffee powder, mocha paste, chocolate chunks and salt - whisk til mixed well

In a small bowl, mix egg yolk and cornflour mixture, add 1 tbsp of sauce mixture - mix well
Cook and stir continuously til boiling - let cool

Pour the sauce over cut pudding
You may add some fruit cocktails

 

 

http://iloveicookibake.blogspot.sg/2011/05/chocolate-pudding-with-mocha-sauce.html

 

 

 

2-Minute Chocolate Chip Cookie For One

First you need this stuff.

1. Place the butter and sugars in a 2-cup bowl or ramekin. Use a fork to combine all these ingredients.

2. Beat an egg and add two tablespoons of the egg mixture into the bowl. Add the vanilla too. Stir to combine.

3. Add the flour, baking soda and salt. Give it another good stir.

4. Finally, stir in the yummy chocolate chips.

Save a few for the top, if you wish to.
5. For the magic to happen, pop the mixture in your microwave oven and let it bake for about 2 minutes.

Ta-dah!

6. Top with a lovely scoop of vanilla ice cream and drizzle with some melted chocolate.
Enjoy, dear friends! This is good, good, good, good, good. Good it is.

(This yummy recipe was adapted from picky-palate.com. Makes a cookie for one.)
 

http://zoomyummy.com/2012/08/04/2-minute-chocolate-chip-cookie-for-one/

Famous Amos Double Chocolate Chips Cookies

What you need:

 150g butter

100g sugar

30g brown sugar

1 egg

220g plain flour

50g corn flour

1 tsp vanilla essence

1 tsp baking soda

1/2 tsp salt

100g walnut (I didn't use)

50g chocolate chips (I used 150g since I omitted the walnut)

30g cocoa powder

Method:

1. Sieve flour, corn flour, cocoa powder and baking soda together, set aside
2. Cream butter with sugar and brown sugar til creamy
3. Add in egg and mix well
4. Add in salt and vanilla essence
5. Fold in the sieved flour til it forms dough and mix in the walnut (if used) and chocolate chips
6. Spoon and drop the dough (1 heaped tsp will be the best size for me) onto a lined baking pan
7. Bake in preheat oven at 180degC for 20 minutes

 

http://iloveicookibake.blogspot.sg/2013/01/famous-amos-double-chocolate-chips.html

 

 

 

 

Chocolate Banana Bread *

Recipe source : Joy of Baking

 

Ingredient

• 55gm toasted walnuts, coarsely chopped
• 230gm plain flour
• 30gm unsweetened cocoa powder
• 150gm sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 85 gm dark chocolate chips
• 2 large eggs, lightly beaten
• 115gm unsalted butter, melted and cooled
• 454gm ripe bananas, mashed well
• 1 tsp vanilla extract

Method

• Sift flour, cocoa powder, sugar, baking powder, baking soda, and salt into a mixing bowl.

• In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick and chunky. Fold in the nuts and chocolate chips.
• Spread batter into a lined 9" x 5" loaf pan and bake in preheated oven at 160 deg cel for 75mins or until bread has risen and a toothpick inserted in the center comes out clean. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.

 http://pengskitchen.blogspot.sg/2011/05/chocolate-banana-bread.html

Dark Chocolate Brownies Cookies

 

Dark Chocolate Brownies Cookies
Makes about 30 pieces

Ingredients
35g plain flour
1/4tsp baking powder
1/8tsp salt
2 large eggs
110g sugar
1tsp vanilla extract
30g unsalted butter
200g 70% dark chocolate
3/4 cup mini chocolate chips.

Method
1. Preheat oven to 190 degree. Line trays with parchment paper.
2. Combine flour, baking powder and salt together.
3. Using mixer, whisk eggs briefly and add in sugar and vanilla. Beat on high until thick.
4. Melt butter and chocolate over double boiler.
5. Gently fold the chocolate mixture into egg mixture till almost combined (It's okay to have streaks remaining.)
6. Add flour mixture to the batter and fold in carefully. Add in chocolate chips and fold in briefly.
7. Scoop about tablespoonful of batter on the parchement paper leaving 1 inch space between.
8. Bake for about 10mins. Cook on wired rach before removing for the trays.

 

 

http://www.cuen.blogspot.sg/

 

 

 

 

 

Baileys Chocolate Cake – the Lazy Version

Tall, square-ish and delicious (not to mention, cute to look at!)

Cast of ingredients: Cocoa powder, butter, Baileys, eggs, coffee powder (to make the coffee), sugar, vanilla extract, flour, baking soda, and the always-missing salt.

Flour, baking soda and salt in a bowl.

Whisk to distribute the baking soda and salt evenly.

Cocoa powder, sugar and butter in a pot.

Add in the coffee – mine was still warm, so it’s already started to dissolve the sugar!

All melted and smooth.

In goes the Baileys.

Whisk in the eggs and vanilla.

Then whisk in the flour mixture.

A very bubbly and thin cake batter

The cake rose and crack… developing an evil smile (did you see it?)

 

 

 

Baileys Chocolate Cake (makes a 8 x 8 x 2.5 inch cake)
adapted from Bakers Royale Guiness Chocolate Cake

 

You’ll need:

250 grams plain flour
1 1/4 teaspoon baking soda
1/2 teaspoon salt
95 grams natural cocoa powder – Note [1]
300 grams sugar
250 ml (1 cup) brewed strong coffee, can be hot or at room temperature
225 grams butter, chopped, can be cold or at room temperature
375 ml Baileys Irish Cream
2 eggs
1 teaspoon vanilla extract

Method

Preheat the oven to 160 degrees Celsius. Butter a 8 x 8 x 3 inch tin and line the bottom with baking parchment / paper. Set aside.

 

Measure the plain flour, baking soda and salt in a small bowl. Whisk the mixture with a wire whisk to distribute the baking soda and salt evenly.

 

In a small pot, measure the cocoa powder and sugar. Add in the coffee and butter. Heat the mixture on medium heat, and whisk frequently until all the butter has melted, and the cocoa powder and sugar has dissolved. Pour the cocoa-coffee into a large mixing bowl and let it rest for 10 minutes to cool down.

 

Stir in the Baileys. Crack in one egg into the cocoa-coffee mixture and whisk it in until it has been fully incorporated. Whisk in the second egg then whisk in the vanilla extract.

 

Sift in the flour mixture and whisk in gently until all the flour has been incorporated. The cake batter will be thin (very liquidy) and bubbly (because of the reaction between the baking soda and the cocoa powder). Pour the cake batter into the prepared tin. Lift up the tin and drop it on the table counter-top gently 3 to 5 times to remove excess air bubbles.

 

Bake the cake for 1h. Cover the top of the cake with aluminum foil and continue baking for 30 minutes until a skewer inserted into the centre of the cake come out with very little crumbs.Place the cake tin on a wire rack and let it cool completely.

 

Slice, dust with icing sugar, and serve!

 

Notes:

Use only natural cocoa powder (not Dutch-processed cocoa powder) in this recipe – natural cocoa powder is acidic and will react with the baking soda used. The brand I used is Hershey’s natural unsweetened cocoa powder. If you want to use Dutch-processed cocoa powder, omit the baking soda and substitute it with baking powder (I’m not sure if you can substitute it on a 1:1 ratio, I’ve never tried before…)

 

 

http://foodiebaker.com/2012/03/13/baileys-chocolate-cake-the-lazy-version/

 

 

 

 

Rich chocolate sponge cake

Rich chocolate sponge cake (recipe source: adapted from 羿溱 , original recipe from 美味糕点新主张)


Ingredients
50g corn oil
80g full cream milk
15g cocoa powder
100g semi-sweet chocolate (I use Lindt 70% cocoa)
90g egg yolks (5 medium eggs)

180g egg white (5 medium eggs)
100g caster sugar
75g cake flour

Ganache glaze
150g dairy whipping cream
120g semi-sweet chocolate
12g butter

Method
1. Heat corn oil and milk over a pot of simmering water.
2. Add in chocolate, and stir till melted.
3. Add in cocoa powder, stir well. Add in egg yolks once slightly cooled.
4. In another clean bowl, beat egg whites on high speed until foamy, gradually add in sugar and beat till glossy and soft peaks form.
5. Take one-third of egg whites mixture to mix with the egg yolk chocolate mixture using a hand whisk. Then fold in the remaining egg white using a spatula until well combined.
6. Sift in the flour, slowly fold well.
7. Pour batter into a 7” round cake pan with removable base.
8. Bake at pre-heated oven at 180c for 40mins.
9. Immediately inverted the cake pan and cool on a wire rack.
10. Make ganache by melt chocolate over simmering water, add in cream and butter, stir well till smooth.
11. Pour ganache over the cake and refrigerate in the fridge before serve.

ganache amount in this recipe was quite too much, maybe reduce 20% should be alright.

http://nasilemaklover.blogspot.sg/2011/08/rich-chocolate-sponge-cake.html



 

 

Basic Chocolate Sponge Cake

 

A simple basic sponge cake using chiffon cake method..

Basic Chocolate Sponge Cake
(recipe source: adapted from 妙手烘培)
*make a 7” round cake (with removable bottom cake pan)
Ingredients
4 egg yolks (large)
20g caster sugar
50g corn oil
60g milk
15g cocoa powder
1/2tsp chocolate emulco,optional
75g cake flour
4 egg white (large)
1/4tsp lemon juices or 1/4tsp cream of Tartar
60g caster sugar
Method
1. Lightly whisk egg yolk with sugar.

2. Add in corn oil, stir to combine.

3. Add in milk, stir to combine,then add in cocoa powder, mix well.

4. Add in cake flour, mix well, set aside.

5. Add lemon juices into egg white, beat till foamy. 

6. Gradually add in sugar, beat till stiff peaks (十分发 / 硬性发泡)

7. Take 1/3 portion of egg white mixture and use hand whisk to mix with egg yolk mixture till light.

8. Fold the balance of egg white mixture into egg yolk mixture using a spatula, combine well.

9. Pour batter into the pan (do not need to line with baking paper and do not use a non-stick pan), bake at pre-heated oven at 140c for 25mins (at lower rack), then increase to 170C and continue to bake for 25mins.  

Remove cake from oven and cool on a wire rack (don't need to invert the cake). Once cake is slightly cool down(10-15mins), remove cake from cake tin (use a think and flat spatula to run around the side and bottom of the cake pan) and let it cool completely on a wire rack.

*if you want to make a normal vanilla sponge cake, replace chocolate emulco with vanilla essence, and omit cocoa powder and add back 15g of cake flour to become 90g cake flour.
 

http://nasilemaklover.blogspot.sg/2012/08/basic-sponge-cake-1.html