Sunday, April 17, 2011

Chocolate mousse & cream triffle cake

P1180692
I intended to bake this Hungarian chocolate butter cream sponge cake (aka Ludlab) again for my FIL since I received favourable reviews the last time I made it. As the butter cream in that recipe was a bit heavy for my liking, I searched for a chocolate mousse recipe to replace the butter based one. I know the portion of chocolate mousse would not be enough to satisfy my FIL preference of more creamy filling less cake and so I added chocolate flavoured whipped cream to it. Finally, when I was deciding on presentation of the cake, I have to take into account on the convenience of travelling with a layered cake ; presenting it in a triffle cake form would be much easier to carry around - done!

Everyone loved the cake. It was chocolaty and light at the same time. There's plan to bake it again next week for another celebration.

Chocolate mousse & cream triffle cake

Ingredients

For Sponge cake ( source : flickr http://www.flickr.com/photos/elfrieda/sets/72157601094692691/ )
3 eggs,
3 tbsp caster or superfine sugar
1 tbsp cocoa
3 tbsp cake flour {substitute with 3 tbsp plain flour + 1 tsp baking powder}

For the filling :-
for Chocolate mousse (source http://www.bbcgoodfood.com/recipes/330616/really-easy-chocolate-mousse )

75g dark chocolate , chopped and melted (use a standard dark chocolate for this rather than a high cocoa one as it combines better)
2 eggs, separated

25g butter , melted

2 tbsp golden caster sugar

1 tbsp coffee liquor (optional)- I used rum

for chocolate flavour whipped cream
125g dark chocolate
250ml whipping cream
1 sachet cream stabiliser
powdered sugar, to taste

For the syrup
200g sour cherry preserve, with juice (roughly divide into 3 portions)
a pinch of cinnamon
sugar, to taste
2 tsp rum

For chocolate ganache
45g chocolate
a little cream or milk just to loosen chocolate

Processes

For sponge cake (I baked this few days earlier before and kept in freezer)
Grease 18cm cake tin with a small amount of butter and sprinkle a bit of cocoa in the pan to prevent sticking.
Separate eggs, cream yolks with sugar until pale.
Mix flour, baking powder and cocoa in a separate bowl.
Beat egg whites separately until stiff.
Gently combine wet and dry ingredients.
Bake in 180°c/350°F oven in round cake tin for 25 minutes or until cooked.
Set aside to cool. Once cool, cut across horizontally to create 2 cake layers.

For syrup (this can be prepare earlier as well and kept in the fridge)
Place sauce pan over low heat, pour the juice from cherry preserve into sauce pan, and sprinkle 1 portion of the sour cherry preserve, sugar and cinnamon. Cook it down until a thick consistency. Not too thick as this will use to moist the cake

For chocolate mousse
Melt chocolate and butter in microwave for 30 seconds until melted. Mix together melted chocolate and butter until well combine. Then quickly mix in the egg yolks.
In another bowl, whisk the egg whites and whisk in the sugar gradually until mixture is shinny and stiff
Fold in the two mixture and along add in coffee liquor if using (I used rum).

Start assembling cake

In a glass bowl, put one of the the layered cakes in the bottom of glass bowl. Brush some sour cherry syrup on the cakes and sprinkle with pieces of sour cherry (cooked together with juice)

Pour in the chocolate mousse, sprinkle with 2nd portion of sour cherries. Let it set in the fridge for 2 hours.

Meanwhile, prepare the chocolate ganache simply by microwaving the chocolate and a little bit of cream or milk til loosen and melted. Melting chocolate in microwave needs to be done by heating gradually, if chocolate is stiff add cream/milk to loosen.

For second piece of sponge cake, again brush the sour cherry syrup to moisten , let it soak up of the syrup before spreading the chocolate ganache prepared above, finally dot it with the 3rd portion of sour cherry. Set this cake layer aside while waiting for chocolate mousse to set.

For chocolate flavour whipped cream
Once chocolate mousse is set,
Melt chocolate set aside.
Start whipping the cream with sugar and cream stabiliser.
Half way through the whipping process, pour in the melted chocolate and whipped until it holds. Don not over whipped.

Pour this whipper cream over the set chocolate mousse, finally topped with the 2nd layer (the one with chocolate ganache)of sponge cake prepare earlier and it is ready.

Serve cold.

Sunday, April 10, 2011

Vanilla custard "Pie" using Dr.Oetker Házi Krémes krém

P1180655
Vanilla custard slice or Francia Krémes (in Hungarian) is quite a favourite over here in Hungary. I've tried making vanilla slice using one of the recipes found on the www without success ; the cream just not as stiff and stablised as those we buy from confectioneries. So, when Dr. Oetker launched this new product Házi krémes krém I was intrigued and bought it immediately.

Of course in future I would like to try my hand in making the custard from scratch again but this product is very convenient by just mixing cold milk and instant powder. This is definitely something you can use when short of time.

Vanilla custard "pie"

Pie Crust recipe from Joy of Baking
While waiting for pie crust to cool, whisk together the custard powder with milk (as per packet's instruction)

Pour the custard onto pie crust. Let it set in fridge for 1 hour.

I make basic toffee (butter, cream and brown sugar) to drizzle on top.

YUM!






Tuesday, April 05, 2011

Chocolate cake in-a-minute cooked using microwave !

P1180643

Chocolate cake in-a-minute {cooked using microwave}
Recipe from collaborative curry

Ingredients
4 Tbsp plain flour
4 Tbsp white sugar (changed to 1 Tbsp white + 1 Tbsp brown)
2 Tbsp cocoa powder
a pinch of Salt
1/2 tsp baking powder
1 large Egg, room temp
3 Tbsp milk
3 Tbsp vegetable oil
a dash of vanilla extract (switched to rum)
2 microwave-safe coffee mugs (I cooked it in mini casserole microwave-safe dish)


Method
1. Mix together dry ingredients
2. In another bowl beat the egg lightly, next add-in the rest of the wet ingredients ; mix well with a fork.
3. Mix in the dry mixture , mix until well combined.
4. Pour the batter into your microwave-safe baking dish
5. Microwave on high for a minute (my microw. is 900w). At this point the centre of the cake is gooey, it is cooked. Just keep in the microwave for another 10 seconds. Do not overcook or you might end up with a dry cake.
6. Let it cool before digging in!


AddThis Social Bookmark Button

Sunday, April 17, 2011

Chocolate mousse & cream triffle cake

P1180692
I intended to bake this Hungarian chocolate butter cream sponge cake (aka Ludlab) again for my FIL since I received favourable reviews the last time I made it. As the butter cream in that recipe was a bit heavy for my liking, I searched for a chocolate mousse recipe to replace the butter based one. I know the portion of chocolate mousse would not be enough to satisfy my FIL preference of more creamy filling less cake and so I added chocolate flavoured whipped cream to it. Finally, when I was deciding on presentation of the cake, I have to take into account on the convenience of travelling with a layered cake ; presenting it in a triffle cake form would be much easier to carry around - done!

Everyone loved the cake. It was chocolaty and light at the same time. There's plan to bake it again next week for another celebration.

Chocolate mousse & cream triffle cake

Ingredients

For Sponge cake ( source : flickr http://www.flickr.com/photos/elfrieda/sets/72157601094692691/ )
3 eggs,
3 tbsp caster or superfine sugar
1 tbsp cocoa
3 tbsp cake flour {substitute with 3 tbsp plain flour + 1 tsp baking powder}

For the filling :-
for Chocolate mousse (source http://www.bbcgoodfood.com/recipes/330616/really-easy-chocolate-mousse )

75g dark chocolate , chopped and melted (use a standard dark chocolate for this rather than a high cocoa one as it combines better)
2 eggs, separated

25g butter , melted

2 tbsp golden caster sugar

1 tbsp coffee liquor (optional)- I used rum

for chocolate flavour whipped cream
125g dark chocolate
250ml whipping cream
1 sachet cream stabiliser
powdered sugar, to taste

For the syrup
200g sour cherry preserve, with juice (roughly divide into 3 portions)
a pinch of cinnamon
sugar, to taste
2 tsp rum

For chocolate ganache
45g chocolate
a little cream or milk just to loosen chocolate

Processes

For sponge cake (I baked this few days earlier before and kept in freezer)
Grease 18cm cake tin with a small amount of butter and sprinkle a bit of cocoa in the pan to prevent sticking.
Separate eggs, cream yolks with sugar until pale.
Mix flour, baking powder and cocoa in a separate bowl.
Beat egg whites separately until stiff.
Gently combine wet and dry ingredients.
Bake in 180°c/350°F oven in round cake tin for 25 minutes or until cooked.
Set aside to cool. Once cool, cut across horizontally to create 2 cake layers.

For syrup (this can be prepare earlier as well and kept in the fridge)
Place sauce pan over low heat, pour the juice from cherry preserve into sauce pan, and sprinkle 1 portion of the sour cherry preserve, sugar and cinnamon. Cook it down until a thick consistency. Not too thick as this will use to moist the cake

For chocolate mousse
Melt chocolate and butter in microwave for 30 seconds until melted. Mix together melted chocolate and butter until well combine. Then quickly mix in the egg yolks.
In another bowl, whisk the egg whites and whisk in the sugar gradually until mixture is shinny and stiff
Fold in the two mixture and along add in coffee liquor if using (I used rum).

Start assembling cake

In a glass bowl, put one of the the layered cakes in the bottom of glass bowl. Brush some sour cherry syrup on the cakes and sprinkle with pieces of sour cherry (cooked together with juice)

Pour in the chocolate mousse, sprinkle with 2nd portion of sour cherries. Let it set in the fridge for 2 hours.

Meanwhile, prepare the chocolate ganache simply by microwaving the chocolate and a little bit of cream or milk til loosen and melted. Melting chocolate in microwave needs to be done by heating gradually, if chocolate is stiff add cream/milk to loosen.

For second piece of sponge cake, again brush the sour cherry syrup to moisten , let it soak up of the syrup before spreading the chocolate ganache prepared above, finally dot it with the 3rd portion of sour cherry. Set this cake layer aside while waiting for chocolate mousse to set.

For chocolate flavour whipped cream
Once chocolate mousse is set,
Melt chocolate set aside.
Start whipping the cream with sugar and cream stabiliser.
Half way through the whipping process, pour in the melted chocolate and whipped until it holds. Don not over whipped.

Pour this whipper cream over the set chocolate mousse, finally topped with the 2nd layer (the one with chocolate ganache)of sponge cake prepare earlier and it is ready.

Serve cold.

Sunday, April 10, 2011

Vanilla custard "Pie" using Dr.Oetker Házi Krémes krém

P1180655
Vanilla custard slice or Francia Krémes (in Hungarian) is quite a favourite over here in Hungary. I've tried making vanilla slice using one of the recipes found on the www without success ; the cream just not as stiff and stablised as those we buy from confectioneries. So, when Dr. Oetker launched this new product Házi krémes krém I was intrigued and bought it immediately.

Of course in future I would like to try my hand in making the custard from scratch again but this product is very convenient by just mixing cold milk and instant powder. This is definitely something you can use when short of time.

Vanilla custard "pie"

Pie Crust recipe from Joy of Baking
While waiting for pie crust to cool, whisk together the custard powder with milk (as per packet's instruction)

Pour the custard onto pie crust. Let it set in fridge for 1 hour.

I make basic toffee (butter, cream and brown sugar) to drizzle on top.

YUM!






Tuesday, April 05, 2011

Chocolate cake in-a-minute cooked using microwave !

P1180643

Chocolate cake in-a-minute {cooked using microwave}
Recipe from collaborative curry

Ingredients
4 Tbsp plain flour
4 Tbsp white sugar (changed to 1 Tbsp white + 1 Tbsp brown)
2 Tbsp cocoa powder
a pinch of Salt
1/2 tsp baking powder
1 large Egg, room temp
3 Tbsp milk
3 Tbsp vegetable oil
a dash of vanilla extract (switched to rum)
2 microwave-safe coffee mugs (I cooked it in mini casserole microwave-safe dish)


Method
1. Mix together dry ingredients
2. In another bowl beat the egg lightly, next add-in the rest of the wet ingredients ; mix well with a fork.
3. Mix in the dry mixture , mix until well combined.
4. Pour the batter into your microwave-safe baking dish
5. Microwave on high for a minute (my microw. is 900w). At this point the centre of the cake is gooey, it is cooked. Just keep in the microwave for another 10 seconds. Do not overcook or you might end up with a dry cake.
6. Let it cool before digging in!


AddThis Social Bookmark Button