Friday, August 31, 2012

Oreo Cheese Cupcakes: Happy Teacher's Day!

 Teacher's day is round at the corner, I would like to wish all teachers a very Happy Teacher's Day!!

Although my daughter didn't ask me to bake something for her teacher's day celebration, I volunteered as I would like her to bring something as a gift to express her appreciation to her teachers for their guidance and caring. 

I chanced upon a recipe from a food blogger, Miss Tam Chiak  lately, since I had 500g of cream cheese on hand plus I brought 3 packs of Oreo biscuits from NTUC last weekend,  I decided to bake this Oreo Cheese Cupcakes. The original recipe comes from Handle the Heat.  This is a simple recipes,  I think most people will like Oreo cheesecake since it's all times favorite.  

I made a big mistake, I should only break the Oreo into small pieces instead of crushing them to fine as it really affects the cosmetic.  I really like  Miss Tam Chiak's  picture as it' looks so chic/ clean and very well taken.  Anyway, although it doesn't look as tempting as hers, this indeed a yummy cheesecake.  

I am glad to hear from my daughter about her friends and teachers liking this cake.  Personally, I like it as well.  This cake is as not rich as other Oreo Cheesecake I baked before, I guess it is because this cake contains quite a amount of Oreo biscuits, it tastes less creamy. This is definitely a keeper. 

Here you go.. Oreo Cheese Cupcake recipe adopted from Miss Tam Chiak with slight modification.

Ingredients (makes 18-20):

  • 24 Oreos cookies, 16 left whole, and 8 coarsely chopped (just break into small pieces)
  • 500g cream cheese, room temperature
  • 135g sugar
  • 1/2 tsp vanilla extract
  • 2 large eggs, room temperature, lightly beaten
  • 135g sour cream
  • Pinch of salt

1.  Preheat oven to 150°C. 
2.  Place 1 whole cookies (with cream) to the bottom of each cupcake case.
3.  Add cream cheese and sugar in a mixing bowl and beat until smooth and combine. Scrape down sides of bowl as needed. 
4.  Add in vanilla extract, salt and then drizzle in eggs, a bit at a time and beat until combined.  
5.  Beat in sour cream  and stir in chopped cookies at low speed.
6. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake for about 30 mins at 150*C under waterbath. Transfer to wire racks to cool completely. Refrigerate at least 3 hours before serving.

Tuesday, August 28, 2012

Chocolate Ganache Moist Chake 巧克力相思蛋糕

After a long break, finally I'm back into baking! 

I came back because I couldn't stop my curiosity of finding out how good was  this 相思蛋糕 as it was making a big wave in the baking blogger community. 

What's my verdict? From my view, I don't disagree its wonderful texture, it's spongy, light and moist. However, without any layer of frosting or ganache, I find it too pain for my taste buds.  I guess I've a sweet tooth for cake and dessert, if not, I rather save my calories for other thing else.

After spreading a layer of chocolate ganache in between and cover the top, the cake became so scrumptious, it's such a great transformation! Woo..hoo!

 I followed the recipe from Jane's Corner but doubled up the amount since I intended to give away.  I used one each of 6" square and 7" round pan.  I realized that this cake uses more egg yolk than egg white, no wonder the texture is not fluffy like chiffon cake. 

This recipe is definitely a keeper!  I'm sure I'll bake again.  

Below is the recipe for your easy reference.  You could refer to  Jane's Corner's blog as well.  Thanks for those bloggers who recommended this recipe.  Cheer!

Ingredients for Sponge Cake: (One 6” square pan & One 7" round pan)
  • 100g milk
  • 40g Cadbury Old Gold dark chocolate
  • 104g corn oil
  • 200g egg yolks (abt 10 egg yolks)
  • 90g top flour                 } sift together
  • 25g cocoa powder        }
  • 300g egg whites (abt 7.5 egg whites)
  • 120g caster sugar
Preheat oven at 160*C. 
  1. Heat up milk till boring,  stir in dark chocolate till incorporated. Set to cool.
  2. Mix corn oil and chocolate milk (step 1) together.
  3. Add in egg yolks one at a time and mix well.
  4. Pour in sifted flour and cocoa powder, mix till the batter is smooth.  Set aside. 
  5. In another bowl, beat egg whites until bubbly, gradually add in sugar and continue to beat till soft peaks (about 2.5-3 mins). 
  6. Gently fold in 1/3 of the egg whites into the chocolate mixture (step 4), mix well. Repeat the same steps for remaining portions till mixture is well combined. 
  7. Pour batter into the prepared cake pans and bake in the preheated oven at 160*C for 50 mins in water bath.
  8. Remove from oven when the tester comes out clean and turn the pan over.  Leave cake to cool in pan before removing the cake from cake pans 
Ingredients for Chocolate Ganache
  • 200g whipping cream
  • 250 Cadbury Old Gold dark chocolate
  • 1 tpsp corn syrup 
  1. Heat up whipping cream till boring, add in dark chocolate and corn syrup and then mix till incorporated. Keep in fridge to thicken.  

Assemble Together
  1. Slice sponge cake into two, spread a layer of chocolate ganache in between of two slices and then cover the top. 
  2. Keep in fridge for 2 hours to set before serving.


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