Mocha Java Cakes

So here's what we had (or rather what we didn't have for dessert on cook-out night. We all thought the the scrumptious Lemon Roast Chicken was goin to end on the sweetest of notes with these Mocha Java Cakes, but it didn't. Not quite. Well, so it did in a half-past-six manner. I'm not making any sense? 

You see, the batter was made correctly, but unfortunately the cooking time stated in the original recipe didn't work for the cold oven we baked them in despite preheating the oven to the given high temperature. What did we end up with? Little chocolate puddings that were not set.

We tried to unmould one (tried being the keyword) and we found that it had set on the top but not all around the molten centre. So back in the oven it went for another 15 minutes.

We unmoulded the second pudding and that while better was still not set properly. So, we ate whatever we could and I put the remaining four puds back into the oven for as long as it took for us to finish a bottle of wine... for oh say about an extra 20 minutes with only the oven's bottom heat turned on.

We said our goodbyes at about 11pm. I switched-off the oven and left the four puds to cool in the kitchen overnight.

This morning, I warmed them up and unmoulded one to check. Perfect! It came out with a soft plop and I enjoyed a little death-by-chocolate for breakfast. What a fine start to an overcast Saturday morning!

MOCHA JAVA CAKES

Adapted from Southern Living

180g salted Butter

200g good-quality Dark Chocolate

1 teaspoon Instant Coffee Powder

1/2 teaspoon Vanilla Extract

4 whole Eggs

4 Egg Yolks

230g Raw Sugar

70g Plain Flour

A little Butter and Flour, for ramekins

Preheat the oven at 180 Celsius. Butter and flour 6 ramekins well. Place them all in a shallow square baking tin (swiss-roll tin). Set aside.

In a saucepan on very low heat, melt the Butter and Dark Chocolate gently. Mix through until smooth and remove from heat. Mix in the Vanilla Extract and Instant Coffee Powder. Set aside.

In a large bowl, beat Eggs, Egg Yolks and Raw Sugar on medium speed with an electric mixer for about 7 minutes.

Add in the Plain Flour and Chocolate mixture. Beat for about 1 minute until well combined.

Transfer the batter into a large jug and pour into the prepared remekins.

Bake the pudding at 180 Celsius for about 30 minutes. At the 30 minute mark, run a knife gently along the inside of one ramekin. If the knife comes out clean, the pudding is set. If not, put it back into the oven to cook for a further 5 - 10 minutes using the bottom heat of the oven only. Check if its done at the 5 minute and 10 minute mark.

When done, remove from the oven and let them stand for 10 minutes. Then gently run a knife round the inside of the ramekins and turn out the pudding on individual serving plates. Garnish, if desired.

Fudgy No-Butter Brownies

As you know from the previous post, there was nary a lick of butter in the house for weeks. With no time to visit the shops, I desperately scoured the all-knowing Net to look for baking recipes that required no butter. Lucky for me, I found a GOOD recipe. The brownies were delicious!

FUDGY NO-BUTTER BROWNIES

Adapted from Scientifically Sweet

300g Icing Sugar, sifted
56g Cocoa Powder, sifted
200g Ground Almonds
1/2 teaspoon Sea Salt
2 whole Eggs + 1 Egg White
2 tablespoons Milk
1 teaspoon Vanilla Extract

About 200g Semi-sweet or Bittersweet Chocolate Chips, divided

Preheat oven to 160 Celsius. Line the bottom and sides of an 8×8-inch baking tin with parchment paper, letting it hang over the sides of the tin.

Sift Icing Sugar and Cocoa Powder into a large mixing bowl. Add Ground Almonds and Sea Salt. Stir to combine. Add whole Eggs, Egg White, Milk and Vanilla Extract. Stir until smooth. The batter will be thick. Stir through some Chocolate Chips.

Scrape batter into the prepared baking tin, smooth the top and scatter over the remainder Chocolate Chips. Bake until a shiny crust forms and a skewer inserted into the center comes out with a few moist sticky bits, about 30 - 40 minutes.

Cool brownies completely in the baking tin before removing and cutting into squares.

Chocolate Rum Truffles

My first run in with these little babies (or I should say large babies) were at a bakery that opened in the Universiti Sains Malaysia where I did my undergraduate studies. 

The bakery was situated in a building which also housed the University sundry shop. I cannot for the life of me remember the name of the building, as my memory of that time and place has become rather fuzzy over time. I do however, remember quite clearly that these babies were called Rum Balls! They were golf ball sized balls of dark chocolate cake tipsy with rum essence hiding plump black raisins rolled in chocolate rice sat in frilly white cupcake cases. 

I am calling them Chocolate Rum Truffles. You may call them faux Chocolate Rum Truffles if you prefer. Either way, these boozy little numbers are full of deep, dark chocolatey goodness made extra lovely by lashings of real rum. 

You will never guess how this got made. You see, I had actually made a tray of Alice Medrich's Cocoa Brownies - using the recipe below - to start with. As this brownie has a firm, chewy texture, I love cutting out shapes from it using my biscuit cutters. Then of course, I was left with the scraps. 

So here is what I did: I put the scraps in a large bowl. Using a fork, I mashed up the scraps. I then added about one to three tablespoons of dark rum into the brownie mash. Do not pour in too much rum. I rarely listen to my own advice about alcohol additions, but in this case I do. If you are lavish with the alcohol, you will end up with a sludgy mush that you cannot roll into balls. It will be the end of all your efforts. Mix it together. With clean hands, bring the mixture together into a ball. Pinch little bits of the mixture, roll into balls and roll the balls in chocolate rice. Place in a little paper case. Do the same until all the mixture is used up. Place all these little truffles in a container and keep chilled in the fridge. Wait about 2 hours before eating so the flavours have time to develop. They should be kept refrigerated, as the texture changes in ambient temperatures. They will keep for up to a week in the fridge (if they last that long).

ALICE MEDRICH'S COCOA BROWNIES

Adapted from The Wednesday Chef

140g Salted Butter

280g Caster Sugar

80g good quality dutch-processed Cocoa Powder

1/4 teaspoon Sea Salt

1 teaspoon Vanilla Essence

2 Eggs

65g Plain Flour

Preheat the oven at about 130 Celsius. Line an 8' x 8' square baking tin with foil overhanging on the sides for easy lift after the brownies have baked and cooled.

In a heavy-based saucepan over low heat, melt the Butter. Remove pan from the stove.

Stir in Sugar, Cocoa, Salt and Vanilla. Mixture will look grainy. Check the sides of the pan. If it is warm to the touch and you can place your palm on the side, the Eggs are ready to go in. If not, let the mixture cool a little. 

Add the Eggs in one by one, beating vigorously after each addition. The mixture will come together to look smooth and glossy. Fold Flour in gently until it disappears into the mixture.

Pour the mixture into the lined baking tin. Smooth it out in the tin.

Bake at 150 Celsius until the top has a 'crackle' effect or until a skewer inserted in the middle comes out clean. About 25 - 30 minutes. 

Moist Chocolate Cake

I found and subsequently fell in love with THIS cake on the Internet recently. I'm not going to copy and paste the photo of this cake here, as I'm not sure who posted the original photo!

Anyway, I been eager to try it out and went looking for a fabulous chocolate cake as a cake base. This recipe is what I found on Love2Cook Malaysia. It made a fantastically moist and luscious chocolate cake, especially when iced with the Hot Fudge Icing. Lovely, lovely lovely! Kudos to the original baker for a gorgeous cake.

All I need now is time to make THIS cake! 

MOIST CHOCOLATE CAKE

Adapted from Love2CookMalaysia

180g Butter, softened

180g Caster Sugar

2 Eggs

1 teaspoon Vanilla Essence

100g Plain Flour

50g Cocoa Powder

1/2 teaspoon Baking Powder

1/2 teaspoon Baking Soda

Pinch of Salt

200ml Evaporated Milk

Preheat oven at 130 Celsius. Grease, flour and line a 20cm round baking tin. In a bowl, whisk Flour, Cocoa Powder, Baking Powder, Baking Soda and Salt. Set aside. In another bowl, cream Butter and Sugar until pale and creamy with an electric mixer. Beat in Eggs one at a time. Beat in Vanilla Essence. Fold in Flour alternately with Evaporated Milk, beginning and ending with Flour. Pour batter into the prepared tin and bake for 45 minutes to 1 hour at 150 Celsius or until a skewer poked through the centre of the cake comes out clean. Cool in the tin for about 30 minutes before turning out to complete cooling on a wire rack.

HOT FUDGE ICING

1/2 cup Condensed Milk

3/4 cup Evaporated Milk

4 tablespoons Cocoa Powder

1/8 tablespoon Vanilla Essence

50g (about 1 tablespoon) Butter, softened

Pour Condensed Milk and Evaporated Milk into a saucepan. Add in Cocoa Powder and Vanilla Essence. Whisk on a double-boiler until the mixture thickens (to the consistency of Condensed Milk). Stir in Butter. Remove from the stove and pour on the cake immediately. Use a small pallet knife to spread the icing over the top and on the sides of the cake. With the back of a fork make a pattern on top of the cake. 

Notes

1. Ensure that the cake is completely cool before you pour on the icing. No short-cuts or the icing will seep through and soak the cake not coat it. 
2. I take short-cuts with the Hot Fudge Icing. I sometimes cook it directly on the stove as it's much faster than double-boiling. However, if you want to cook it on the stove, you MUST do it on low fire and whisk like mad so it doesn't stick to the bottom of the saucepan. If you don't do that, it will burn very quickly. 
3. When icing, I place the cake on a wire rack and then place the wire rack on a flat baking tray. I then pour the icing on top. With a small pallet knife I gently spread the icing over the top and sides of the cake. This way, any extra icing will drip down onto the baking tray without making a mess. Let the icing set for 30 minutes. Then move it carefully onto a serving plate.
4. An alternative to No. 3 is to set the cake on its serving plate and insert pieces of baking paper under and around the cake making sure it covers the bottom of the cake completely and extends over the rim of the serving plate. Pour over the icing, let is set 30 minutes and then gently pull out the baking paper so it doesn't soil the plate. 

Sip, sup & sigh

Alice Medrich's Robert's Brownies My Way

Some say chocolate heals, while others say it is tea that heals. I say both. Tea AND chocolate calms the soul like whispers of cool wind on hot skin. There's nothing better for you than to sip, sup and sigh away the blues. Tell the diet to go on a holiday way up in the mountains for a day or two, perhaps even a week. Once you've sipped, supped and sighed just enough, it can come home to join you once again as you plunge headlong back into life as it was.

Ooooops... almost all gone...

ROBERT'S BROWNIES MY WAY
Adapted from Alice Medrich's Chewy Gooey Crispy Crunchy Melt-In-Your-Mouth Cookies

56g Butter
310g semisweet 53% Callebaut Chocolate Baking Chips
130g Caster Sugar
1/4 teaspoon Sea Salt
1/2 teaspoon Vanilla Essence
2 large Eggs, cold
46g Plain Flour

• Preheat the oven to 140 Celsius. Line an 8 inch by 8 inch baking tin with foil hanging over the edges for easy lifting out of the brownies later. 
• Melt the Butter and Chocolate in a heavy-based saucepan on very low heat stirring all the time to prevent burning. Once the mixture is melted and smooth, remove from the heat.
• Stir in the Sugar, Salt and Vanilla. 
• Add in 1 Egg and stir until it is well incorporated. 
• Add in second Egg and mix in as above. 
• Stir in the Flour until it just disappears into the chocolate mixture. 
• Using a wooden spoon or spatula, beat the batter vigorously until the batter starts coming away from the sides of the pan. As the batter comes together it will become harder and harder to beat the mixture. Keep going until it comes away from the sides. Do not stop mixing until it does. 
• Scrape the batter into the prepared baking tin and bake for about 30 - 35 minutes at 150 Celsius or until a skewer poked through the centre comes away with a few moist crumbs clinging to it. 
• Cool on a rack. When completely cool place in the fridge to cool even more. Remove after a few hours and cut into pieces with a knife dipped in hot water and wiped dry for clean, neat slices. 

What about the tea then? Well, this is what I am drinking now. I love breathing in the heady perfume of Jasmine while sipping it hot. It's cleansing and comforting. 

Chocolate Biscuits

If chocolate milk were a biscuit, this is what it would be. I think. Deeper and darker in taste perhaps, but still meltingly lush.

CHOCOLATE BISCUITS

125g Salted Butter, softened

50 - 60g Icing Sugar, sifted

1/4 teaspoon Vanilla Essence

130g Plain Flour

2 tablespoons good quality Cocoa Powder, sifted

Place the Butter and Sugar in a bowl. With a spatula gently mix together till combined. Add the Vanilla and mix into the creamed mixture. Add Flour and Cocoa Powder. Mix with spatula until the dough comes together.

You will know when to stop as the dough will leave the sides of the bowl cleanly.

Divide dough equally and roll into little balls. Place balls on a baking tray lined with baking paper about 1 inch apart. Press the little balls down with the back of a fork.

Bake in a moderate oven (about 155 Celsius) for about 20 to 25 minutes. When done, let the biscuits cool on the tray for about 20 minutes. Then remove from tray and store in an airtight container.

Notes
I use Kerrygold Irish salted butter.
I use Valrhona cocoa powder.
If you like a sweeter biscuit, you can add up to 70g icing sugar.
Biscuits will spread a bit while baking, so don't place them too close together.

Nigel Slater's Very Good Chocolate Brownies

I had lots of chocolate on hand, so armed with an article from the Guardian UK I tried Nigel's recipe for Very Good Chocolate Brownies.

The ingredients are the usual suspects which go into most brownies i.e. butter, sugar, chocolate, some cocoa, eggs and strangely baking powder. The method, however, is different. The recipe requires you to cream the butter and sugar till light fluffy first, then beat in the eggs followed by folding in of the chocolate and subsequently the dry ingredients. I added a dash of vanilla because that's what I like, though this is essentially supposed to be a no vanilla brownie.

The result? A really light crumbly brownie that melts on your tongue. There is no other way to describe it. While the flavour is spot on, I'm not sure I like the texture. My chocolate heart tells me that brownies should be denser and slightly chewy. Also too much work for such a simple delight. I'd be happier being able to whip a batch of brownies that required one to melt the butter, mix everything up in just one saucepan and be ready for the oven in 15 minutes flat.

Please follow the link for the full recipe of Nigel Slater's Very Good Chocolate Brownies. What I have written out here is a much abreviated version of it.

VERY GOOD CHOCOLATE BROWNIES

300g Caster Sugar

250g Butter, softened

250 Chocolate, of which 200g is to be melted and the remainder 50g chopped into pieces

3 Whole Eggs and 1 Egg Yolk, lightly beaten with fork

60g Plain Flour

1/2 teaspoon Baking Powder

60 Cocoa Powder

Dash of Vanilla

Preheat the oven to 180 Celsius. Line a 10 inch x 10 inch square tin with foil. Set aside.

Cream Butter and Sugar until light and fluffy. With the mixer still running add in the Egg bit by bit taking care that all the Egg mixture is well combined with the Butter and Sugar. Fold in melted Chocolate. Fold in Plain Flour, Baking and Cocoa Powders. Fold in Chocolate pieces.

Scrape mixture into prepared tin and bake for 20 - 30 minutes. At 20-minute mark, poke skewer through the middle. It should come out with slightly wet batter sticking to it. Remove from oven. If still very liquid, leave until the 30-minute mark and test again. It should not take more than 30 minutes to bake.

Leave to cool completely in tin before cutting into squares.  

Alice Medrich's Cocoa Brownies

The cocoa makes them quite dark and my poor photography skills didn't help either!

This was a fabulous recipe find. The last time I tried it, it was with castor sugar. This time round I chose to use light and dark brown sugar instead. It turned out less sweet and gooey than before with a defined bittersweet chocolate flavour but still as good. The Toad liked it and I was happy that this tweaked recipe wouldn't increase his blood sugar too much.

Alice Medrich's Cocoa Brownies

Adapted from Alice Medrich and The Wednesday Chef

140g butter

170g light brown sugar

80g dark brown sugar

80g good quality dutch-processed cocoa powder

1/4 teaspoon salt

1 teaspoon vanilla

2 eggs

65g plain flour

1. Preheat the oven at about 130 Celsius. Line an 8' x 8' square baking tin with foil overhanging on the sides for easy lift after the brownies have baked and cooled.
2. In a heavy-based saucepan over low heat, melt the butter. Remove pan from the stove.
3. Stir in both sugars, cocoa, salt and vanilla. Mixture will look grainy.
4. Check the sides of the pan. If it's warm to the touch and you can place your palm on the side, the eggs are ready to go in.
5. Add eggs one by one, beating vigorously after each addition. The mixture will come together to look smooth and glossy.
6. Fold flour in gently until it disappears into the mixture.
7. Pour the mixture into the lined baking tin. Smoothen it out in the tin.
8. Bake at 155 Celsius until the top has a 'crackle' effect and a skewer inserted in the middle comes out clean. About 25 - 30 minutes. 

Be careful not to overbake this or the brownies will taste and smell a little burnt. I've changed the method of mixing the brownies to suit my laziness and do it all in the one saucepan. I don't even bother sieving the flour. Sigh. Easy recipes with not too many ingredients and fantastic results are what I like. No slaving over the hot stove for me.

If you'd like to try out the original recipe, you can find it at The Wednesday Chef. Luisa Weiss has posted measurements both in cups and metric.

Oooops... I almost forgot to say that I got the flower and circular shapes, by simply cutting the brownies with pastry cutters. The texture of this brownie makes it easy to cut with the cutters. You'll have scraps to eat up though, which won't be pretty but will still be as delicious!

Cuzinhia Cristang: Soldadu Chocolat

I finally got my copy of Cuzinhia Cristang: A Malacca-Portuguese Cookbook by Celine J. Marbeck after hunting it down for almost 6 months. I bought the second-last copy from MPH in Mid Valley just a couple of days ago.

It’s a beautiful book. What I most cherish about it is that you get a history lesson about the Cristang people before going on to the recipes. A lot of thought and effort has been made to help you understand the reason behind the cuisine and its evolution over time. I personally, have come to appreciate the Cristang people, their unique culture and wonderful cuisine even more now.

I will be cooking my way through this book, slowly but surely. So do lend me your support (Mark… do you hear me?) in hope that I will eventually become an adept Cristang-wannabe cook. J

What did I try from the book so far? The Soldadu Chocolat. I didn’t follow the recipe to a ‘t’. I didn’t have rum, couldn’t be bothered to measure out the ingredients and thought I was very clever by not making a cup of coffee before pouring it into the chocolate. I simply put a spoonful of instant coffee granules into the chocolate. I also didn’t have almonds, so I had mine with some salted cashews on the side.

The result? A knock-your-socks-off dessert in a cup. Totally yum and perfect after a spicy, heavy dinner. (Yes, it would have been doubly-excellent with some rum!)

Milk chocolate

Chocolate and milk

Coffee, coffee, coffee

Coming to a boil

Soldadu Chocolat
Adapted from Cuzinhia Cristang: A Malacca-Portuguese Cookbook by Celine J. Marbeck

Milk chocolate
Full-cream milk
Instant coffee granules
A pinch or two of light brown sugar

1. Put the chocolate into a small heavy-based saucepan.
2. Pour in just enough milk.
3. Put the saucepan on the stove over low heat.
4. Let the chocolate melt and stir to mix it together with the milk.
5. Once you get chocolate milk, stir in the coffee and sugar.
6. Stir to dissolve.
7. When the mixture just comes to a boil, remove from the stove.
8. Pour into a tea cup and serve immediately with some salted cashews.

Note: It is a good idea to make a cup of hot, strong coffee first to pour into the chocolate milk in Step 5. I didn't and what I got was a really 'kow' drink that made my eyes pop open in surprise from the rich flavour.