marbled chocochezz

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These fancy chocolate brownies have an impressive flavour as well as a pretty marbled apperance.

ingredients:

For the chocolate mixture.

225 gms plain (semisweet) chocolate

75 gms butter

4 eggs

300 gms sugar

150 gms flour

1 tsp baking powder

2 tsp vanilla extract

115 gms chopped walnuts

For the plain mixture.

50 gms butter

175 gms cream cheese

90 gms sugar

2 eggs

25 gms flour

1 tsp vanilla extract

Method:

1. Preheat the oven to 350 deg.F .

2. Melt the chocolate and butter. Set to cool.

3. Beat the eggs until light and fluffy and gradually beat in the sugar. Fold the mixture of flour and baking powder into the mixture to combine. Stir in cooled chocolate mixture and add vanilla and chopped walnuts.

4 . For plain mixture, cream the butter and cream cheesae with electric mixer. Add sugar and continue beating until blended. Beat in the eggs, flour and vanilla extract.

5. Spread the unmeasured chocolate mixture into the tray and pour over the plain mixture. Drop spoonfuls of the reserved chocolate mixture on top.

6. Swirl the mixture with a metal spatula to marble them and bake for 35 minutes.

mocha chocolate victoria sponge

This light coffee-and cocoa flavoured sponge is decorated with a rich buttercream topping.

ingredients:

175 gms butter

175 gms caster sugar

3 eggs

175 gms self-raising flour

1 tbsp strong black coffee

1 tbsp unsweetened cocoa powder mixed with 1-2 tbsp boiling water

For the coffee buttercream,

150 gms butter

2 tbsp instant coffee powder dissolve in 1-2 tbsp warm water

275 gms icing sugar

method:

1. Preheat oven to 180 deg.C. Grease two 7" shallow pans. In a bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Fold in the flour.

2. Divide the mixture into two bowls. Fold the coffee into one and the cocoa into the other.

3. Place into the pans separately. Bake for 25-30 minutes and cool.

4. For the buttercream, beat the butter and sugar until smooth and add the remaining ingredients.

5. Sandwich the cakes with a third of the buttercream in between the layer. Cover the top and sides with the remaining buttercream.

one-stage chocolate sponge

Whipping marmalade into the cream gives this cake a tangy citrus
flavour.

ingredients:

175 gms soft magarine
115 gms castor sugar
50 gms golden syrup
175 gms self-raising flour
45 ml cocoa powder
1/2 tsp salt
3 eggs beaten
a little milk required
150 ml whipping cream
1-2 tbsp fine shred marmalade
icing sugar for dusting

method:

1. Preheat oven to 180 deg.C. Lightly grease two 18 cm round pans.

2. Place the margarine, sugar, syrup, flour, cocoa powder, salt and eggs in a large bowl, and cream together until well blended. If the mixture seems a little thick, add milk until soft dropping consistency.

3. Spoon the mixture into the prepared pands and bake for about 30 minutes.

4. Leave the cakes to cool for 5 minutes then remove from the pans and leave to cool completely.
5 . Whip the cream and fold in the marmalade, then use to sandwich the two cakes together. Sprinkle the top with sifted icing sugar.

Simple Chocolate Cake

This is an easy-to-make cake that is transformed into a terriffic dessert when served with cream or a selection of mixed summer fruits.

Ingredient:

115 gms plain (semisweet) chocolate, broken into squares
45 ml milk
150 gms unsalted butter, softened
150 gms light brown sugar
3 eggs
200 gms self-raising flour
15 ml unsweetened cocoa powder
icing sugar and cocoa powder for dusting

For the butter cream:

75 gms unsalted butter, softened
175 gms icing sugar
15 ml unsweetened cocoa powder
2.5 ml vanilla extract

Method:

1. Preheat the oven to 180 deg.C. Grease two 18cm round sandwich cake tins and line the base with grease paper. Melt the chocolate with the milk in a heatproof bowl set over a pan of simmering water.
2. Cream the butter with sugar in a mixing bowl until pale and fluffy. Add eggs one at a time, beating well after each addition. Then stir in the chocolate mixture.
3. Stir the flour and cocoa powder over the mixture and fold in with a metal spoon until evenly mixed. Turn into the prepared tins, level the surface and bake for 35-40 minutes or until well risen and firm. Turn out on to wire racks and leave to cool.
4. Make the butter cream. Beat the butter, icing sugar, cocoa powder and vanilla together in a bowl until smooth.
5. Spread butter over one of the cakes, the top with the second layer. Dust with a mixture of icing sugar and cocoa just before serving.

NuChezTella_Brownies

Ingredients for brownie layer:

10 tbsp butter (5 oz) unsalted butter, melted and slightly cooled.
1/4 cup Nutella
2 large eggs
1 cup granulated sugar
1 cup all purpose flour
1/4 cup natural cocoa powder

Ingredients for cheesecake layer:

8 oz crean cheese, softened at room temp.
3 tbsp granualted sugar
2 large eggs
1/3 cup Nutella

Method:

1. Preheat oven to 325 degree F.
2. Combine butter, nutella, eggs and sugar in a large bowl and mix well.
3. Stif in flour and cocoa powder and mix well.
4. Pour batter into your prepared pan and spread evenly and set aside.
5. Mix the cream cheese, sugar, eggs and nutella until combined.
6. Pour over the brownie batter.
7. Bake at 325 deg.F for 40-45 minutes and then cool.

kuih sapit

this is a traditional crepes or "kuih sapit" with no additives or coloring added. the recipes are as follows:

1 kg prima flour
5 whole eggs
450 gm sugar
2 coconuts
1 jug water

method:

1. blend the coconut with the water and filter the milky juice.
2. pour to the mixture of flour and sugar.
3. add eggs one at a time and mix thorougly until milky.
4. take a table spoon of the mixture and pour into the waffel until bake.
5. fold into quarter shape and it's ready for hi tea.

bingka_susu

ingredients:

4 oz flour
8 eggs
2 cans sweeteened milk
2 cans evaporated milk
1 can custard powder
4 cups water
8 oz butter

method:

mix and blend at medium speed flour, butter and both milk until fluffly. on other bowl, dissolve custurd powder with water and heat until it become starchy. place the custard into the flour mixture together with butter and blend until properly mix. pour into the tray and bake for 40 minutes at 180 deg. C.