Wednesday, October 24, 2012

Chocolate Mousse Brownies

It's always a headache when comes to Birthday cake baking as I have run out of idea on what to bake.  In fact, for my mum, it should be easy as durian is her favorite, if not mango.  As I baked the same thing almost every year, I got very tired.  I wanted to give her something different this year.

Not everyone likes durian especially the kids.  My younger daughter doesn't like so do my niece.  It's always hard to please everyone.  I was cracking my head and suddenly I thought of this brownie - i.e. Chocolate Mousse Brownies.  I baked this once  but I wasn't very satisfied with the outcome and decided to give it another shot. 

After the last lesson learned, I decided to double up the mousse volume as the original recipe only allowed a very thin layer.   In addition, I tried to bake the brownie at 165*C instead of 175*C  to prevent over bake.  With a slight lower oven temperature, in fact, it took longer time, i.e. 12 mins.   

Another challenging part in Birthday cake baking is icing and decor.  It's something I have to beef up.  I hope I could allocate some time next year to pick up the necessary skill as I hope the appearance could give the person a very good impression.  I can't say my bake is fantastic in taste but I know it's at least above average.  

A regret that my mum is not a fan of chocolate at all, this is another lesson learned and I should never forget.  I decided that I should just bake her the same durian or mango cake next year.  Don't need to think so much and it won't go wrong!

The following recipe has been fine-tuned.  Happy Baking!

Preparation:-  Prepare 9" loose plan, base lined with baking paper.  -  Preheat baking at 165*C for min. 15 mins. 

Ingredients(I) For the brownies:
  • 125 g dark chocolate
  • 50 g butter
  • 140 g Condensed Milk
  • 1 tsp rum
  • 3 small egg (50g)
  • 65g plain flour                                }sift and mix well
  • 1 teaspoons baking powder        }
  • 120g lightly toasted walnut (chopped)


  1. Bring water to boil and off fire.  Melt the chocolate over double boiler hot water, add in butter and condensed mil and mix slowly.  Set aside it cool and add rum.
  2. Beat the eggs until foaming (5 mins) with a electric mixer, then add chocolate mixture (step 1) in.  Still well.
  3. Mix the sifted flour, walnuts and baking powder,  add them to the above chocolate egg mixture and mix slowly using a spatula. 
  4. Pour batter into the baking pan and bake in a 165°C preheated oven for 10-12 minutes (watch it) or when you touch the top near the centre of the cake, it sprinkles back. 
  5. Remove from the oven, let it cool down for 10 mins before removing the lined baking paper.  Keep in fridge  to allow it to cool down totally.

(II) For the chocolate mousse
  • 20 g gelatine + 4 tbsp of water 
  • 350 g dark chocolate 
  • 600 g whipping cream + 1tbsp caster sugar
  1. Mix gelatine with water, melt under double boiler hot water. Keep warm and put aside.
  2. Melt chocolate under double boiler hot water, stir till smooth.  Set aside to cool.
  3. Beat whipping cream and sugar under cold water till stiff (2-3 mins).   (If you whip the cream first, please keep it in fridge to prevent melting)
  4. Gently stir in chocolate (slight warm) and gelatine.  Mix well.  
  5. Spread chocolate mousse evenly onto brownie (I) and chill in fridge.  (if the mousse is too runny, keep in fridge to harden before spreading onto brownie)

(III) For the ganache:
  • 150 g dark chocolate
  • 150 ml liquid cream
  • 1 1/2 tsp golden syrup
  • 1 1/2 - 2 tsp rum
  1.  Add cream into a heavy duty cooking pot, bring to boil.  Off fire and then add in chocolate, golden syrup and rum.  Slowly stir till smooth. 
  2. Let ganache cool down (still runny) and then spread evenly over the chocolate mousse (Step II). 
  3. Chill the brownie in the fridge till set before serving.

Monday, October 15, 2012

Cream Cheese Chiffon Cake with Choc Chips Again!

My hubby and my daughter enjoy this cake so much and I would like to dedicate this to my mum and siblings!  Interested ?  Recipe here.

Friday, October 12, 2012

Cream Cheese Chiffon Cake with Choc Chips

Yummy yummy! I really love this cake, although it's simple and light, it's very tasty.  The moisture is just right and it's not overly creamy as well.  My daughter really loves it!  

I just back from a business trip from Beijing again. Glad that I enjoyed the weather and the air this time as it's very cooling and not polluted.  Although it's a short trip, I am very exhausted.  I didn't have enough sleep as when I arrived in Beijing, it's passed midnight and I returned, I took a midnight flight home.  

This trip is basically for work, nothing else.  Beside hotel was office.  I just commuted between hotel and office everyday, life seemed so boring, right? For short trip, I am fine to be simple as I am not expecting something exciting.

Glad that I'm finally home.  Home sweet home.  I think this may be my last trip to Beijing this year.  I believe most people don't enjoy business travel, me too!   I'm looking  forward to my vacation in end Nov, that is more exciting!

Having said so much about my recent business travel, let's get back to baking.   This cake was baked before I left for Beijing.  This is not a new recipe, I enhanced this with more cheese.  Trust me! I strongly recommend to give recipe a try.  Cheer!

- 135g milk
- 125g cream cheese
- 90g butter (prefer to cut down to 75g)
- 150g  top flour - sifted
- pinch of salt
- 120g egg yolk (abt 6 big egg yolks)
- 265g egg white (abt 7 big egg whites)
- 120g caster sugar
- 100g chocolate chips

  1. Preheat oven to 170C.
  2. Cook butter, cream cheese and milk together over double-boiler until thicken and let it cool.
  3. Add in flour and salt, stir till smooth.
  4. Add in egg yolk one at a time, whisk well with each addition.  
  5. Use a cake mixer,  whisk the egg whites till frothy, gradually add in the sugar and whisk till 80% peak form.
  6. Fold in 1/3 of the meringue into the egg yolk mixture until combined.
  7. Repeat the same, fold in the rest of the meringue lightly in 2 portions until well combined.
  8. Pour batter into a 24cm (9") tube pan and swirl in the chocolate chips.
  9. Bake in a preheated oven for 50-55mins.
  10. Remove from oven, invert cake onto table till it cool down.  Turn over if can't hold.  
  11. Remove cake from pan and serve.

Wednesday, October 3, 2012

Red Velvet Cupcakes with Cream Cheese Frosting

I heard so much about Red Velvet cake but after knowing what's in the recipe, I took a step back because of the huge amount of  red food coloring added.

 To me, Red Velvet cake is just a chocolate cake with red food coloring  it's really nothing special and unique.  I just don't understand why many people rave about it.  To stop my curiosity and prove myself wrong, I decided to try it out as my elder daughter is one of big fan for the Red Velvet cake.

I picked up this recipe from Nasi Lemak Lover's blog, the original recipe asked for buttermilk, however, I couldn't find it from nearby supermart, I decided to substitute with yogurt.   Since I didn't like too much artificial coloring in my food, I cut down the red food coloring from the original of 1 tbsp to 1 tsp. 

I realized that the baking time in the original recipe called for 25 mins at 180*C, based on my experience, it seemed too high for my oven.  I had then lower the temperature to 165*C with same baking time.   I think the baking time could be shorten as the texture of the bake was slightly dry.  

Initially, I didn't intent to frost the cupcake as I was too lazy especially in the weekday evening.  However, without the frosting, the cupcake was almost tasteless.  It's very disappointing! 

To remedy, I had no choice to work harder to make this cupcake edible.  Luckily, the cream cheese frosting managed to give the cupcake a level of taste boost and it tasted much better than before. Personally, I don't think I will bake this cake anymore as it's really nothing special and not to my liking.  I prefer something spongy and light than dense.


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