Mocha Brazil Layer Cake
Chocolate Sponge Cake
1 cup sifted cake flour
1/2 tsp baking soda
1/8 tsp salt
1/4 cup sifted cocoa powder
1/4 cup lukewarm water
1/4 cup buttermilk at room temperature
1/4 cup water
1 tsp vanilla extract
1 large egg at room temperature
4 tbsp or half bar of butter
1/2 cup sugar
1/2 cup packed light brown sugar
1.Preheat oven to 180 C. Line the bottom of the cake pans with rounds of parchment paper.
2.Sift together flour, baking soda, and salt.
3.In a small bowl, whisk together the cocoa and lukewarm water; set aside to cool.
4.In another bowl combine buttermilk, remaining water and vanilla.
5.In a large bowl, beat butter and sugar until light and fluffy.
6.Slowly add the egg until mixture is fluffy and velvety.
7.Add cocoa mixture, beat until just combined.
8.Add1/3 of the flour mixture,alternate with half of the buttermilk mixture until the liquid is absorbed.
9.Add 1/3 of the flour, alternate with buttermilk and finally the remaining flour. Beat until all are thoroughly mixed.
10.Pour batter onto pan. Level it. Bake for 20 mins or until done.
Recipe Source : Bittersweet by Alice Medrich
For the Meringue
3 egg whites
1/2 cup caster sugar
1 tbsp coffee essence
3/4 cup brazil nut, toasted and finely ground
1.Preheat oven to 15o C. Draw 2 circles on greaseproof paper and place on a baking sheet.
2.For the meringue, whisk the egg whites, until stiff. Whisk in sugar until glossy. Fold in the coffee essence and nuts. Using a 1/2 inch plain nozzle, pipe circles of the mixture on to the paper. Bake for 2 hours.
Icing:
200 grms chocolate
2 tbsp coffee essence
2 tbsp water
2 1/2 cups whipping cream
1.Melt the chocolate, coffee essence and water in a bowl over a pan of simmering water. Remove from heat. Cool .
2. Fold in the whipped cream.
To Assemble :
1.Cut the cake to two equal parts.
2.Trim meringue discs to the same size as the cake.
3.Place 1 layer of sponge, spread some frosting on top, top with 1 meringue disk, spread some frosting, 1 layer of meringue, spread some frosting then finally one layer of chocolate sponge cake.
4.Cover cake with frosting. Decorate as desired.
Recipe Source : 500 Greatest Ever Cake Recipe's by Martha Day
Posted by Anne at 1:12 PM3 comments
Labels: Cake, Chocolate
Friday, October 27, 2006
Melting Moments
I was hoping to come up with an ice cream cake only to be disappointed. The chocolate cake I baked was fine, a bit similar to the Devil's Food Cake but this one uses oil instead of butter. Although they almost have similar ingredients, they yield cakes which are different in texture and taste. What I baked today was Moist Chocolate Cake which is said to be ideal for mousse or ice cream cake, which I agree. It so happen my ice cream melted and it caused a lot of mess. It was a good thing I covered the cake with ganache so the melted ice cream didn't soaked in. I was able to salvage the cake by whipping some cream and sandwiching it between the two layers. The cake was made even richer by the ganache which I use for coating the cake. I know other filling or frosting would have done greater justice to the cake but at that moment whipping cream was the easiest and fastest "remedy" that I can think of.
Posted by Anne at 11:00 PM0 comments
Labels: Cake
Thursday, October 26, 2006
Kiddie Treat
I was inspired to make homemade ice cream after seeing Yochana'spost a few days ago. I adapted Alice Medrich recipe of Milk Chocolate Lover's Ice Cream from the book Bittersweet. I used Kinder Bueno Milk Hazelnut Chocolate.It turned out pretty well. Smooth and creamy.
I came upon this site - how to make ice cream without using an ice cream maker. It was really helpful. Out of curiosity I tried the method and surprisingly it really worked. I was able to make instant ice cream for my kids just in time for dessert . I place them in small ice cream cups as treat for my kids. No need for them to wait a long time for the ice cream to be completely chilled.As for the rest of the ice cream, I chilled them and process them in a blender. Repeating the process so as to insure a smoother consistency .
Hazelnut Lovers Ice Cream
1 and 1/2 cups heavy cream
1 and 1/2 cups milk
1/2 cup sugar
4 large egg yolks
1/2 tsp vanilla extract
3 packs Kinder Bueno Milk Hazelnut Chocolate ( 1 pack=43 grms)
1 tbsp hazelnut spread ( I used Nutella )
1.In a double boiler, bring the cream, milk and sugar to a simmer over medium heat.
2.In a medium bowl, whisk the egg yolks. Pour some hot cream mixture slowly over the eggyolks whisking constantly.
3.Stir in vanilla, cool slightly.
4.Strain mixture over a blender and process along with the chocolate and the spread until smooth and completely blended.
5. Let cool, then refrigerate, covered and chill.
6. When mixture is almost chilled process in a blender until smooth.
7. Chill again, repeat the process
8. Chill completely.
Posted by Anne at 11:29 AM0 comments
Labels: dessert
Wednesday, October 25, 2006
Devilish Relief
I've been having migraines for two days now, the dull pain won't just go away inspite of the rest and medication. I just thought maybe something sweet might help. So I baked this cake to somehow relieve me from the pain.
The cake itself was good. Nothing really grand but it reminded be of birthday cakes for kids. Very chocolatey, rich and the smell was simply captivating. My son was on guard most of the time ready to pounce on the cake any minute. As for the frosting I think chocolate buttercream would pair well with this cake but I opted for whipped ganache instead (I've had too much butter for the past few days) since it is light, creamy but not at all intense. I dressed up the cake with cake crumbs and some icing sugar. I enjoyed this cake with a glass of cold milk. Nice!
Deeply Dark Devil's Food Cake
1 and 3/4 cup All Purpose Flour ( I used cake flour)
2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
5.5 oz unsalted butter, softened
1 and 1/2 cups granulated sugar
2/3 cup Dutch-processed cocoa powder
2 large eggs
1 tsp vanilla powder
1 and 1/3 warm water
1.Preheat oven to 325 F. Grease bottom and sides of a 9X3-inch springform pan. Dust the pan with flour. ( can also use cake tin )
2.In a bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed , until creamy about 1 minute.Gradually add sugar and beat at high speed until the mixture is pale and well blended, about 3 minutes. Add cocoa powder and beat at medium speed for 1 minute, scraping down the sides with a rubber spatula as necessary. Beat in the eggs one at a time, beating well after each addition, beat in vanilla extract. At low speed, add the flour mixture in three additions, alternating it with warm water in two additions. Scrape down the sides of the bowl and mix at low speed for 30 seconds. Pour the batter into prepared pan and smooth the top.
4.Bake the cake for 45-55 mins, or until tester inserted into the center comes out clean. Cool.
Assemble :
1. Trim the cake. Level and reserve the crumbs. Cut cake into 3 layers.
2. Place one cake layer, cut side up. Spread some filling. Top with second layer. Spread some filling. Top with the third layer and cover the whole cake with frosting.
3.In a food processor process the reserved cake crumbs until fine.
4.Pat a generous amount of cake crumbs onto the frosting. Cover the whole cake. (Figure A)
5. Sift some icing sugar on top.( Figure B)
6.Draw vertical lines and horizontal lines to create a pattern.
Cover and keep refrigerated. Bring to room temperature at least 15 mins before serving.
Figure A
Figure B
Whipped Ganache
200 grms chocolate, finely chopped
2 cups heavy cream
1 tsp vanilla extract
1.Put the chocolate in the bowl of an electric mixer and set aside.
2.In a medium saucepan, bring the heavy cream to a gentle boil over medium heat. pour the hot cream over the chocolate and let stand for about 1 minute ti melt the chocolate, then whisk until the chocolate is melted and the mixture is smooth. Add vanilla mix well. Cover and refrigerate until firm enough to whip, at least 6 hours.
3.Beat the ganache at medium speed until it forms medium peaks and is firm enough to spread.
Recipe Source: The Cake Book by Tish Boyle
Posted by Anne at 5:44 PM0 comments
Labels: Cake, Chocolate
Tuesday, October 24, 2006
Uncomplicated
Shortbreads to me are simplicity at it's finest. They are rich and delicate tasting, no one would ever assume that it's so easy to make. Not too sweet with a crisp crunch to it. Made mainly of butter its flavor is dependent on the quality of butter that you use so might as well use the best butter that you could afford.
By far this is the most uncomplicated recipe I've ever tried. They may not be as tasty as Walkers but they are not bad either. Next time I think I'm going to cook it a bit longer than recommended to get a nice golden color and a bit more snap.
Shortbread
1/2 cup unsalted butter, at room temperature
1/2 cup caster sugar ( I used icing sugar for smoother texture and I added one more tbsp to it )
1 and 1/4 cup plain flour
1/2 cup rice flour ( can also use corn flour )
1/4 tsp baking powder
1/4 tsp salt
1.Preheat oven to 160 C. Lightly grease an 8 inch round cake tin. Cream the butter and sugar together until light and fluffy. Sift over the flours, baking powder and salt. Mix well.
2.Press the mixture neatly into the prepared tin, smoothing the surface with the back of a spoon. Prick all over with a fork, then score it into 8 equal wedges.
3.Bake until golden brown, about 30-35 mins or until done. Leave in the tin until cool enough to handle. Then unmold and recut the wedges while still hot. Store in airtight containers.
Recipe Source : 500 Greatest Ever Cake Recipes by Martha Day
Posted by Anne at 3:22 PM0 comments
Labels: Bars and Cookies
Sunday, October 22, 2006
A Taste of Filipino Bread
I've been searching for the authentic pandesal recipe for quite sometime now. I've even tried some of them but they don't come close to what I call a " real" pandesal. I've tried different kinds of bread recipes and it's about time I try one which is "sarilingatin''. I happen to find a different kind of pandesal recipe, not the usual pandesal in the Philippines which uses plain flour. This one uses plain flour and wholemeal flour. Speaking of wholewheat, my hubby is still raving for the wholewheat rolls ( fromMy Kitchen, My Laboratory) that I've made a few days ago so when I came across this pandesal recipe, I said to myself this is a must try.
And I was right! This is the real pandesal but since it uses wholemeal flour it was a bit denser but the taste is unmistakably pandesal. On my part I used bread flour and wholemeal flour and the result was good. If you prefer a lighter bread then by all means skip the wholemeal and replace it with bread flour or all purpose flour. I also opted to let it rise overnight since I wanted to serve it for breakfast.
It's so good to taste one after a long time. This is one recipe I intend to keep.
Posted by Anne at 5:13 PM9 comments
Labels: Bread
Friday, October 20, 2006
Savouring Life
I woke up Friday morning with cloudy skies. The sun a bit shy was hiding behind the clouds as if sharing my sentiments to lay still and enjoy the warm comforting feel of my bed. Days like these are meant to be enjoyed, when routines have to skipped, rules need to to be broken. It's comforting to know that these simple ordinary things in life can give us pleasure if only we don't let ourselves get too hung up on our daily routines.
Whenever I'm in this kind of mood, I prefer food which are simple to enjoy like chicken arrozcaldo. Hot and savourythese chicken porridge are a dish on its own. Made mainly of glutinous rice and ordinary rice simmered in chicken stock, the flavour comes from the ginger sauteed along with onion and garlic. Kasubha gives it a light yellowish color. Chicken fillet are then added and boiled egg, topped with fried minced garlic and chopped spring onion with a small amount of lime juice to round it up.
ArrozCaldo meant to be enjoyed on cool rainy days ...just like today
I prepared pandan roll for dessert. This time I wanted it to be rich and indulging, covered entirely with pandan flavored cream. Melting smoothly into your mouth with the surprise crunch of ground cashew nuts...ahh..this is heaven.
Pandan Roll
4 large eggs, separated
1/2 cup caster sugar
1/2 cup + 1 tbsp top flour, sifted
1/2 tsp baking powder
1 tsp pandan paste
1/4 cup oil
few drops of green food color
Filling:
1-1/2 cup whipping cream ( non-dairy)
2 tbsp icing sugar
1/2 tsp pandan essence
a few drops of green food color
1. Whisk egg yolk and sugar ( set aside 1 and 1/2 tbsp) until fluffy
2. Fold in flour, baking powder, oil, pandan paste and green food color
3.Whip eggwhites until moderately stiff ( add remaining caster sugar). Add 1/3 of the eggwhite mixture to the eggyolk mixture, folding in gently.
4.Fold in the rest of the eggwhites.
5.Pour into a 10X13 inch rectangular pan ( lined with grease proof paper) and bake at 200 C for 10 mins.
6.Turn the cake over onto a greaseproof paper with sifted icing sugar on it ( if you'll be frosting the entire roll omit these step).
7.Remove bottom lining. Cool.
8. Whip cream until double in volume. Add icing sugar angpandan essence.
9.Spread cream on top, roll up.
10.Cover the entire roll with the cream if desired. Sprinkle some coursely ground cashew nuts ( optional )
Posted by Anne at 8:16 PM2 comments
Labels: Cake
Thursday, October 19, 2006
Picking up the Pace
Not so pretty empanada but nevertheless tasty...
Chicken and Cheese Empanada
Crust :
2 and 1/2 cups bread flour, plus extra for dusting
3 tbsp sugar
1/2 tsp baking powder
1/2 tsp salt
1/3 cup margarine
1/2 cup butter
6-7 tbsp cold water
Glaze:
1 egg lightly beaten
1 tbsp water
Filling:
1 tbsp oil
1 tbsp butter
1/2 medium onion
1 tbsp minced garlic
1 cup chicken fillet cut into small pieces
1 small carrot, diced
1 small potato, diced
3-4 tbsp Campbell Chicken and Mushroom Soup
1/4 cup grated cheddar cheese
green peas ( optional )
raisins ( optional )
pepper to taste
1/2 small packet ginisamix( optional, can add salt instead)
Crust:
1.Mix flour, sugar, baking powder, and salt in a bowl.
2.Cut in the butter and margarine with a knife until mixture resembles course breadcrumbs.
3.Stir in the iced water, a little at a time while gathering the mixture to soft dough. form dough into a ball. Wrap in wax paper and chill for at 30 mins.
Filling:
1. Saute garlic, onion in butter. Add chicken meat and stir fry until golden brown.
2.Add carrots and potatoes. Stir in Campbell condensed soup.
3.Season with pepper and ginisa mix. Cook the vegetables.
4. Add grated cheese.
5. Set aside.
Preheat oven to 180 C. Remove chilled dough from refrigerator. Using a rolling pin roll out the dough on a lightly floured surface. Cut circles according to desired size. Gather the scraps then re-roll them so they can be used again.
Spoon about 2 tsp filling into the middle of each pastry circle. Fold the circle so the edges meet and filling is sealed. Press pastry edges with tines of fork.
Combine egg and water. Brush on the surface of the pastry. Arranged on baking sheet. Baked for 20 mins or until lightly browned.
Recipe Adapted from : Favorite Party Snacks and Sweets by Norma-Olizon-Chikiamco
Posted by Anne at 9:13 PM1 comments
Labels: Bread, Pies and Tarts
Tuesday, October 17, 2006
My Other Love
This is the longest time I've not posted any entry in my blog. Not that I haven't been baking, I only made the ones which I know won't take much of my time since I'm eagerly and excitedly trying to finish watching Korean TV Drama" Princess Hours".It took me 4 days to finish the whole 24 episodes ( 1 episode last an hour) and until now I couldn't get enough of it. I still have a "hang over" from watching the drama for 4 consecutive nights ( I get to sleep 3 am in the morning) . Feel good drama, sooo addicting...:)