Ottolenghi's chocolate fudge cake

 So my eldest sister has been requesting me for the past few months to make this: Ottolenghi's chocolate fudge cake. He has a bakery in the London which I would love to go to. I mean look at the picture...

Source: Triptease.com

Let me warn you that this is a chocolate cake not for the faint-hearted. This is a true chocoholic's dream (and I have a chocoholic family).

There's a lot of chocolate and butter involved. And you bake it twice! I accidentally used a big cake pan because I thought the mixture was going to over-flow, so my cake was rather flat. The texture of this cake is incredibly fudgy with a crackly top, almost like a brownie, but a bit on the lighter side since you have whipped egg whites. It's also not too sweet. Unlike the other flourless chocolate cake I made (using almond meal), it's more rich & dense.

The cake is indeed quite rich, and berries would complement it real well. Or even with ice cream. It's also pretty delicious when warmed in the microwave..Think warm fudgy cake.. 

But do you know what also goes really well with this? Green tea ice cream. We had a family lunch with my two sisters' boyfriends and my mum made some Malaysian food and I made this cake and green tea ice cream. Combine chocolate & green tea and voila, c'est super! 

Ottolenghi's chocolate fudge cake
Serves 8-10
Ingredients
240 g unsalted butter, cut into cubes
265 g dark chocolate (52% cocoa), chopped
95 g dark chocolate (70% cocoa), chopped
290 g light muscovado sugar (I just used light brown sugar) *
4 tbsp water
5 large eggs, separated
Pinch of salt
Cocoa powder for dusting
* I reduced the sugar to about 250 g

Method
1. Preheat oven to 180 C (350 F).
2. Butter a 20 cm (8 inch) springform pan and line bottom & sides with parchment/baking paper.
3. In a large heat proof bowl, combine chopped chocolates & butter and melt.
4. Combine the brown sugar/muscovado sugar with water in a small sauce pan and bring to a boil over medium heat, stirring frequently. Pour the boiling syrup over the chocolate & butter and stir until they have melted.
5. Add the egg yolks, one at a time to chocolate mixture and then set the bowl aside until the mixture comes to room temperature.
6. In a large bowl, using an electric whisk, beat the egg whites & salt to a firm but not dry meringue.
7. Pour 2/3rds of the batter into your prepared pan (about 800 g, saving the remaining batter for later)
8. Bake for 40 minutes or until a skewer inserted comes out clean.
9. Remove the cake from the oven, and leave it on a wire rack to cool completely. Flatten the cake with an offset spatula, don't worry about breaking the surface crust and pour the rest of the batter on top.
10. Level the surface again. Return the cake to the oven and bake for a further 20-25 minutes. When tested with a skewer, the cake should have a few moist crumbs clinging to it.
11. Allow to cool completely in the pan before removing it. Dust with cocoa powder before serving.

Adapted from Ottolenghi's cook book (via Not so humble pie)

Oreo cheesecake brownies

I just love baking hybrids; nutella pretzel brownies, cream cheese brownies, cookies and cream cupcakes and I'm dying to make these twix cookie dough cheesecake bars (how ridiculous do they sound?). So this is where brownie meets cheesecake and oreos.. C'est delicieux!

My second sister had to bring most of the batch to her colleagues, in fear that we'd end up eating the whole tray.. Bakers, I'm sure you'd understand the dangers. I love this recipe because you basically smother a nice thick layer of cream cheese in the middle and then put more brownie batter on top. Not only does the cream cheese layer look effortless, it tastes heavenly. Enough said, give these a try!

Oreo cheesecake brownies
Ingredients

1/2 cup unsalted butter
3/4 cup sugar
1 package (8 oz or 250 g) cream cheese, softened
3/4 cup confectioners' sugar/icing sugar
2 tsp vanilla extract
1 cup all purpose flour
1/2 cup cocoa powder
1/2 tsp salt
2 large eggs
1 and 1/3 cup coarsely chopped Oreo cookies

Method
1. Preheat the oven to 350 F/180 C. Butter a baking pan and line with parchment/baking paper.
2. In a saucepan over medium heat, melt butter. Then whisk in sugar and bring to a boil. Whisk frequently, boil for a minute. Set aside to cool for 5 minutes.
3. In a bowl of a stand mixer (or by hand), beat together cream cheese, confectioners' sugar & vanilla extract until combined, about 1 minute.
4. In another bowl, sift together flour, cocoa powder & salt. Whisk until combined.
5. In a large bowl, whisk together eggs until combined. Whisk in melted butter-sugar mixture until well combined. Stir in flour mixture until combined, followed by Oreos.
6. Spear half of the brownie batter into an 8 inch baking dish, then followed by a cream cheese layer. Then, distribute the remaining brownie mixture, spreading it evenly. Swirl with a knife if desired.
7. Bake for 24-28 minutes, until brownies & cheesecake are set. Insert a knife into the cheesecake mixture, and it should come out clean. Edges will be lightly browned.
8. Let it cool completely in the pan on a cooling rack before lifting out the parchment paper to remove the brownies.
*Tip I read from Smitten Kitchen: Freeze them after it has cooled down, so it's easier to cut them.

Adapted from Sweet pea's kitchen

High school politicians and cheesecake brownies

So I came back from the UN Than Evatt competition (similar to the UN model comp in many countries) on Friday... I will just say that I was completely astounded by how intellectual all these year 11s and 12s sound (I felt so little... yet I'm 'tall') communicated with each other, and actually could just think on the spot after some kind of ambiguous or long winded question?! The whole debate was at a pretty fast pace and since it was my first time though, I was quite intimidated at first! But the candidates were really nice, I also had a supportive partner and even though I didn't get to speak much, it was a good experience! I would love to do it again next year.

Anyway, sorry I have a bit of a bad habit to ramble in my food posts..I know some of you are like "WILL YOU JUST GET STRAIGHT TO THE POINT?"

I created these cream cheese brownies, however I decided to do shake the recipe up a bit. I just basically doubled the batter for a bigger pan instead of an 8 by 8 inch pan (so extra thick chocolate brownie baby!) with lots of cream cheese swirled and swirled and please dear God, do not over-bake it. I literally just cannot tolerate over-baked brownies that are dry and cakey. What kind of brownie is that?

Without a doubt, this will make a crowd pleaser. It's far too easy to make, and it looks great; it's hard to 'over-swirl'. Who doesn't like huge chunks of cream cheese? My eldest sister also exclaimed "It's the best thing you've ever made!" I should probably get the recipe along with the Baked brownie recipe framed...

Of course, if you don't want such a gigantic, brownie square, you can just opt out and cut the recipe in half. Eat this straight from the fridge, which is fudgey and the classic cheesecake taste or at room temperature. However, you can also warm it up which are both my sisters' favourite ways to eat it. Don't be put off by the sound of 'warm' cheesecake.. It's a hybrid okay! Cheesecake brownies are awesome warm, with a scoop of ice cream. Period.

What's your favourite kind of cheesecake to eat? Mine is oreo cheesecake!

Cheesecake brownies
*Yields 16 huge squares: 5 cm x 5 cm squares or 2 inch x 2 inch.
Brownie batter
2 sticks (226 g or 4 ounces) unsalted butter, cut into pieces
170 g (6 ounces) dark chocolate
1 and 1/2 cup sugar
4 eggs
1 tsp vanilla extract
1 and 1/3 cup all-purpose flour

Cheesecake batter
340 g (12 ounces) cream cheese, well softened *
2/3 cup sugar
1/2 tsp vanilla extract
1 egg yolk (use 2 if the batter is too thick)

*There is supposed to be 16 ounces in the batter if the recipe is doubled, but I felt that there would be too much!

Plus:
1/2 cup chocolate chips to put on top *optional

Brownie batter method:
1. Preheat oven to 350 F/180 C and butter a 9 x 13 inch pan (22 x 20 cm) pan or line it with parchment paper.
2. Heat butter and chocolate over a double boiler,although you could probably do it in the microwave as well. Whisk occasionally, until melted.
3. Remove from heat and whisk in sugar, eggs, vanilla and a pinch of salt until well combined. Whisk in flour until just combined and spread in baking pan.

Cheesecake batter method:
1. Whisk cheesecake batter ingredients together until smooth . Dollop over brownie batter and swirl with a knife or spatula.
2. Bake brownies for about 32 minutes, until the centre is just set. Do not over bake it!

* Smitten Kitchen's tip: Chill brownies until almost frozen before cutting them. This makes it easier to get a clean slice.

Adapted from Smitten Kitchen

Chocolate cupcakes with oreo cream cheese frosting

These pictures reflect my mood lately about baking.

I apologise for the pictures, but I just had to share these cupcakes with the best oreo cream cheese frosting EVER. A few weeks ago, I baked a two layer chocolate cake, and smothered with oreo cream cheese frosting and decorated it for a friend's birthday. It was pure deliciousness. I had left over cream cheese frosting, and obviously I didn't want to let one of my best frostings to go to waste. So, I decided to bake some chocolate cupcakes to go along with it. 

I used to think that the combination oreo frosting and chocolate cupcakes was too sweet, but this chocolate cupcake is not too sweet, and works perfectly with the frosting. The frosting might look scarily black, as my mum commented, but that's the end result of many, many oreos. 

I also tried to frost the cupcakes with an off set spatula to create this kind of 'hollow' look like Magnolia's bakery, but failed miserably. It's your typical cupcakes you start out with as a beginner (or simply your 'too lazy to pipe it nicely' way). Pat on the frosting with a spatula or a knife, no fancy icing nozzles. Regardless of the apperance, these cupcakes were what I describe as 'amaze-balls', because you'll fall in love with the frosting. 

But yes, on to the pictures. The past 3 weeks, I've been sort of lazy with baking. Too lazy to even make a simple cake. Quite bizarre, because I always have the energy to bake, even if I'm down with the cold. However, I've been receiving a tremendous amount of the work the past few weeks, and quite literally haven't been able to squeeze in my usual baking sessions. I have mid year exams in less than 2 weeks, so I am frantically cramming with flash cards and practice exams. When it's all over, trust me.. You'll see a plethora of food recipes, and I'll especially be trying to master my cooking skills (because I am simply not as good at cooking than baking. I prefer creaming butter and sugar than sautéing mushrooms). 

For now, I am trying to survive for the next few weeks. lol. But hopefully I'll be in the mood to bake some Japanese cheesecake on the weekend. I neeeeeeed to make some cheesecake!

Chocolate cupcakes with oreo cream cheese frosting:

Chocolate cupcakes
Ingredients
3/4 cup (95 g) all purpose flour
3/4 (150 g) cup white sugar
1/4 cup (30 g) cup dark cocoa powder
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp corn starch
1/2 tsp salt
1/3 cup buttermilk (I used regular milk and put a tsp of white vinegar. You can also put lemon juice. Just let it stand for 5 minutes)
1/4 cup brewed coffee, or espresso, hot
3 tbsp oil (I used sunflower)
1 egg, lightly beaten
1 and a 1/2 tsp vanilla extract

Method
1. Preheat the oven to 180 C (350 F) and line a muffin/cupcake pan with cupcake liners.
2. In the bowl of an electric mixer with the paddle attachment (or by hand), sift flour, cornstarch and cocoa powder. Add the sugar, baking powder, baking soda and salt.
3. In another bowl or a cup, combine buttermilk, coffee, oil, egg and vanilla.
4. Add the liquid mixture to the dry ingredients and mix until combined. The batter will be quite liquid-y.
5. Divide batter evenly among the liners.
6. Bake for 15-17 minutes (although I had mine in for about 20 minutes), or until a toothpick or skewer comes out with a few crumbs. Do not over-bake.

Oreo cream cheese frosting
Ingredients
8 oz/250 g cream cheese (one block), at room temperature
56 g (4 tbsp or 2 oz)
2 tsp pure vanilla extract
1/2 cup to 1 cup icing sugar (depending on preference)
30 oreo cookes, thoroughly crushed
Additional oreo cookies for decorating.

Method
1. Combine cream cheese, butter and vanilla extract in the bowl of a standing mixer. Beat on medium speed until thoroughly combined. Then, gradually add the icing sugar until fully incorporated, and then beat until very light and fluffy.
2. Add the crushed oreos. If you want the more 'cookies and cream' effect, gently fold them in using a rubber spatula.
3. When cupcakes have cooled completely, frost the cupcakes with the icing.

Chocolate cupcakes adapted from Sweetapolita and oreo cream cheese icing adapted from Foodess

The Baked brownie: with macadamias and walnuts

Is this another post about the Baked brownie? Why yes it is.

 The only difference? Better pictures and macadamia nuts and walnuts in the batter.... My killer, dangerous-to-have-around-the-house kind of brownie.

Double chocolate hot cross buns

This recipe was sort of an accident. As in, it was sort of an accident to make these double chocolate hot cross buns...

My original intention was to have a plain hot cross bun with chocolate chips.However, I added the chocolate chips too soon after all the melted butter + warm milk, and it COMPLETELY mixed into the dough. I think the warm weather is also to blame for.

Flourless chocolate cake

Flourless chocolate cakes are really good. Like really, really good. Especially with some ice cream.

I achieved a very moist, spongy texture from this, and it certainly wasn't too sweet. I loved the contrast of the raspberries with the chocolate. It cuts through the dark chocolate.  The coffee flavour is also there, and in my opinion, essential in a good chocolate cake. It's not too obvious, but my piano teacher commented that there was a lovely 'after-taste' of the coffee. Am I the only one who has found chocolate cakes creates a bit more depth with the taste if you put some coffee in?

Sprinkle with icing sugar (to cover the cracks), top with some berries and eat with some whipped cream. Oh, and if you're feeling a little bit more indulgent, eat it with some ice cream.

Flourless chocolate cake
Slightly adapted from Taste

*Serves 8-12 people

Ingredients:
125 g almond meal
125 g unsalted butter, chopped
3-4 tablespoons strongly brewed black coffee
200 g (1 bar) good quality dark chocolate, chopped
1/3 cup cocoa powder
1/3-1/2 cup sugar, depending on your preference. Leave about 4-5 tablespoons of sugar for the egg whites.
5 eggs, separated
*Optional: Chopped raspberries

Method:
1. Preheat oven to 180 degrees Celsius (350 F). Grease the sides of a springform cake pan (6 cm deep, 23 cm base) with some butter and line the base with parchment paper.
2. Combine butter, coffee and chocolate in a heatproof, microwave-safe bowl. Microwave in intervals, for about 2 to 3 minutes, stirring every minute until smooth.
3. Add cocoa, sugar, egg yolks and almond meal. Combine well.
4. Using an electric mixer, beat the egg whites until soft peaks. Add the sugar, 1 table spoon at a time. You should be able to lift a spoonful of egg white, without it falling over.
5. Fold the egg white mixture into the chocolate mixture until just combined. At this point, add the chopped raspberries or any other mix ins. Just be careful not to overdo your mix ins!
6. Bake for about 40-45 minutes (I baked for 40), until a skewer inserted into the centre has moist crumbs clinging.
7. Cool completely in the pan. Release side and transfer to a plate. Dust with icing sugar or cocoa, top with fresh berries and serve with whipped cream.

Banana chocolate chip pancakes

 Do you have those early mornings, where you wake up at around 6-7 AM? Some days, you're in such a deep sleep or having such a wonderful dream but is ruined by the sound of your alarm buzzing off from your phone? I'm sure most of you have those mornings. And it's a pain in the butt, but once you reach the weekend, you could scream at the top of your lungs "HALLELUJAH!"

Chocolate cupcakes with Nutella cloud frosting

I'm a chocoholic. I love chocolate on chocolate. So how does a chocolate cupcake with chocolate frosting on top appeal to you?

I don't know about you, but chocolate on chocolate cupcakes just grabs my attention. Move over vanilla, I need my chocolate dose! 

Btw are these images too big? Should I reduce them to the normal size I normally do?

These chocolate cupcakes came out really moist with a really good flavour of chocolate. I mean, reaaaaally good flavour. Though, with this frosting, next time, I'd probably increase the amount of cocoa to make it a bit more rich. The frosting is quite nice, but I think there's a little bit too much Nutella for my liking. I'd probably go from 100 grams of Nutella to probably like even about a tablespoon? You can omit it if you like.

But this frosting pipes out beautifully. Probably one of the best chocolate frostings I've ever made! I made rose swirls with my favourite icing nozzle, Wilton 1M. 

Chocolate cupcakes with Nutella cloud frosting
Adapted from Sweetapolita

For the cupcakes:
3/4 (95 g) cup all purpose flour *
3/4 (150 g) cup white sugar
1/4 (30 g) cup dark cocoa powder *
3/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon cornstarch
1/2 teaspoon salt
1/3 cup buttermilk *
1/4 cup brewed coffee or espresso, hot
3 tablespoons vegetable oil
1 egg, lightly beaten
1-1/2  teaspoon pure vanilla extract

* I used self-raising flour instead of all purpose with the baking soda and baking powder.
* For the cocoa, I only had Van Houten, so I just did about 1/2 cup instead.
* Buttermilk can be substituted by putting a tablespoon of vinegar or lemon into one cup of milk. Let it sit for 5 minutes, until it curdles.
*  I also didn't need to use the mixer. I just used a large bowl to mix all the ingredients.

For the Nutella Cloud frosting:
1 cup (227 g) unsalted butter, softened but cool
1 and 1/2 cup (190 g) icing sugar (confectioners'), sifted
2 teaspoons pure vanilla extract
3/4 cup (125 g) premium bittersweet chocolate. Chopped, melted and slightly cooled.
1/3 cup (100 g) Nutella *
1 tablespoon milk
Pinch of salt

* I would use probably only about a tablespoon or 2 of Nutella next time

For the cupcakes
1. Preheat oven to 350 F (180 degrees Celsius) and line a muffin/cupcake pan with cupcake liners.
2. In the bowl of electric mixer fitted with the paddle attachment, sift flour, sugar, cocoa powder, baking soda, baking powder, cornstarch and salt.
3. In a medium bowl or measuring cup, combine the buttermilk, coffee, oil, egg and vanilla.
4. Add liquid mixture to dry ingredients and mix for 2 minutes on medium speed. Divide batter evenly among the liners. The batter will be quite liquid-y.
5. Bake for 15-17 minutes, or until toothpick or skewer comes out with a few crumbs. Try not to over-bake. Remove cupcakes from the pan and place on a wire rack until completely cool.

For the frosting
1. In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed for about 1 minute.
2. Add vanilla, and beat on low speed until well combined. Add the melted and slightly cooled chocolate and beat on medium speed until smooth for about 2 minutes.
3. Add the Nutella, milk and a pinch of salt, and beat on med-high speed for another minute.
4. Frost onto cupcakes with a spatula or fitted nozzle

Chocolate chunk cookies

I don't know if it's just me, but I have always preferred chocolate chunks instead of chocolate chips in my cookies. I think this may be because of what Aunty Soo Suang said. Aunty Soo Suang makes the most incredible double chocolate cookies, her baking and her cooking is really good. I can recall too many occasions where she has brought so many delicious things (like mango pudding and chicken cacciatore).

I shaped these balls quite small because I put a tad too much baking soda. 

Anyway, she told me that the packaged chocolate chips isn't exactly 'real deal', well most definitely not as real as the normal chocolate bars because chocolate chips are meant to retain their shape while baking. Which means that they contain less cocoa butter. And really, I just love the oozey chocolate chunks in cookies, rather than in bits. Though, it's not to say that I hate a good old cookie with chocolate chips.

Fresh out of the oven

These cookies are crisp on the outside, and chewy in the middle. The best kind of cookies. Buttery, melty chocolate. These remind me of Subway cookies. Pretty much a replica actually. I have been a fan of Subway cookies for years. Apparently they just buy the dough from somewhere, rather than make it themselves. But their cookies (my favourite is double chocolate) are crispy on the outside and chewy in the middle. So delicious. 

I wonder how cooks like Giada De laurentiis can stay so skinny. I try to refrain myself from eating all of my baked goods as much as possible, BUT IT'S TOO HARD. Maybe I shouldn't even take a bite and just give it all away. But it's worth the calories, I mean, once in a while you know? Food is a girl's best friend. 

How is this possible? 

 I really need to go on a refined-sugar cleanse pronto.

These are like giving you a hug. Please do make them, they really are so, so, so good. Let me know how your results turn out. 

Chocolate chunk cookies

Adapted from Our Kitchen

2 cups all purpose flour
1/2 tsp salt *
1/2 tsp baking soda
170 g unsalted butter, melted and allowed to cool a little
1 cup light brown sugar, firmly packed (I reduced to 3/4 cup)
1/2 cup white sugar
1 large egg, beaten
1 egg yolk
2 tsp vanilla extract
1 1/2 cups of chocolate chunks (dark, white, milk, whatever you like. I used dark and milk.), roughly chopped to give large irregular chunks

1. Preheat the oven to 165 degrees Celsius on Fan bake and arrange the oven shelves so they are spaced evenly at about 1/2 and 2/3 down the cavity and the hot air can circulate freely around them. Lightly grease or line two baking trays.
2. Sieve the flour, salt and baking soda into a medium sized bowl.
3. Combine the melted butter and sugars in a large bowl. Add the eggs, extra egg yolk and vanilla extract and mix until well combined.
4. Add the flour and chocolate chunks and stir until just combined.
5. Divide the dough evenly into twenty pieces and roll into balls. Space them evenly on the oven trays, allowing plenty of room for them to spread. Bake for between 15-20 minutes until light brown.The darker the cookies, the crisper they will be.

* P.S, I never ever put salt in my baking goods because I don't feel like there is the need for extra sodium.
I also had to refrigerate the dough for a while because my mixture was too sticky. Also, a great tip is to freeze your cookie dough. You can stash it in there, take it out whenever and bake the cookies! Just let the cookie dough defrost and come to room temperature though.

Double chocolate banana muffins

I've been on a bit of a muffin kick lately. I made some blueberry muffins the other day (they are too ugly to be photographed), made cupcakes (though you wouldn't technically call it a 'muffin'. By the way, I think I have too many parentheses) and today, I made some double chocolate banana muffins.

I found this recipe of Sally's baking addiction. I am a huge fan of her blog! They're actually called 'Skinny chocolate banana fudge muffins', and well 'skinny' you may ask? Half whole wheat and half all purpose flour. No oil or butter. Instead, you use applesauce. I've never tried adding applesauce until now, and I'm wondering why I never thought of that before. Applesauce is too easy to make, and is a great replacement instead of the fatty butters!

My muffins turned out incredibly moist, with a good flavour of chocolate. The amount of cocoa powder used is not too bitter. However, they were a bit sticky. I think this was probably due to the size of my bananas. Next time, if I have really big bananas, I will add more flour to the batter. I also added some raspberries, chopped walnuts and almonds. I've always believed that raspberries and chocolate are a heavenly delightful combination. I made that chocolate tart with raspberries earlier this year for Mother's day, and it was divine.

In addition to my muffins, I also added some dark chocolate chips! 

Perfect for my recess at school. 

Skinny Chocolate Banana Fudge Muffins 

Adapted from Sally's Baking addiction

makes 12 muffins

• 3 large bananas
• 2/3 cup granulated sugar *I reduced to 1/3 cup sugar
• 1 large egg
• 1/3 cup unsweetened applesauce
• 1/2 cup whole-wheat flour
• 1/2 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup semi-sweet chocolate chips, plus more for topping

*I didn't use a whole cup of chocolate chips, only about two table spoons. I added some nuts and some raspberries. 

Preheat the oven to 375F (180 degrees Celsius) degrees. Line a muffin tin with baking cups. Set aside.In a large bowl mash the bananas with a fork.  Mash them very well – no big lumps.  Stir in the sugar, egg, and applesauce.

Sift* the flour, cocoa powder, salt, baking soda and baking powder into the wet ingredients. Lightly mix to combine.  Fold in chocolate chips. The batter will be a little chunky. Do not overmix.

Divide the batter between the 12 muffin cups – fill them all the way to the top.  Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean.  Allow muffins to cool for 3 minutes, then transfer to a wire rack to cool completely.

Muffins stay fresh in an airtight container at room temperature for up to 3 days.

*Be sure to sift your dry ingredients together to avoid pockets of cocoa powder lumps