Showing posts with label Chocolates. Show all posts

Steamed Brownies

Posted by Lisa on Wednesday, April 18, 2007. Filed under: ,
11 Comments

Have you tried streamed brownies? Or have you heard of it? If your answer is no, try this recipe. When I made it, it was a big hit here :-). This brownies is very rich and vary chocolate. Remember, when you decide to give it a shout, do not bother about your weight... hehehe. Just enjoy every bite of the brownies


Ingredients:
8 egg yolks
4 white eggs
225 grams granulated sugar
50 grams all purpose flour
50 grams cocoa powder
1/2 tsp baking powder
120 butter (margarine)
50 gram Dark Cooking Chocolate, chopped.
80 grams chocolate rice for layer (use grated Dark Cooking Chocolate instead)


1. Arrange a large steamer over boiling water. Make sure it is large enough to hold the baking pan and there is enough water to make a lot of steam
2. In a pan, heat some water. Put butter in a sauce pan (larger than the pan), then place it over the boiling water. When the butter start melting, add chopped cooking chocolate. Mix them until fully melted. Set aside.
3. In a large bowl beat together with an electric mixer : eggs, and sugar on high speed until light and fluffy.
4. Sift together into the batter: flour, cocoa powder and baking soda. Mix well.
5. Add the butter-chocolate mixture. Mix well
6. Pour half of the batter to a greased pan, Place the pan into the steamer. Cover the top of the steamer with a kitchen towel, and place the lid on top; the towel will absorb any steam that collects on top from dripping onto the cake. Steam for about 10 minute on medium flame. Then add chocolate rice (grated cooking chocolate) over the cake equally. Steam for 5 minutes.
7. Pour the remaining batter and then steam the whole cake for around 20 minutes.



White Chocolate Muffins

Posted by Lisa on Friday, January 12, 2007. Filed under: , ,
5 Comments


What more can I say about this muffins...? You know I love muffins. This recipe is taken from "Le Cordon Bleu Home Edition, MUFFIN". One of my Indonesian food blogger friend posted it in her blog. Never skip the Lemon rind ingredient, otherwise you will miss the sensation of the good aroma...

375 g (12 oz) self-raising flour
125 g (4 oz) caster sugar
200 g (6 ½ oz) white chocolate, chopped
2 eggs
375 mil (12 fl oz) milk
2 teaspoons finely grated lemon rind
160 g (5 ¼ oz) unsalted butter, melted
45 g (1 ½ oz) flaked almonds

1. Preheat the oven to hot 210°C (415°F/Gas 6-7). Brush a 6-hole (250ml/8 fl oz capacity) muffin tin with melted butter or oil. Sift the flour into a large mixing bowl, stir in the sugar and chocolate and make a well in the centre
2. Whisk the eggs, milk and lemon rind together in a jug, and pour into the well in the dry ingredients. Add the butter, and stir with a metal spoon until the mixture is just combined. Do not over mix – the mixture should be lumpy.
3. Spoon the mixture into the muffin tin, filling each hole to about three-quarters full. Sprinkle flaked almonds on top of the mixture and gently press them on. Bake for 25 minutes, or until a skewer comes out clean when inserted into the centre of a muffin. Leave the muffins in the tin for 5 minutes before lifting out onto a wire rack to cool

Chocolate-Nuts Muffin

Posted by Lisa Filed under: , ,
1 Comment

Yes. Another Muffins. I always love muffins. And I love chocolate too. The combination of both makes a perfect snack for tea time. Just like this Brownies-looked-like Muffins.

The original recipe is Chocolate-Cherry Muffins from William Sonoma's Kitchen. For the usual reason (difficult to get the ingredient mentioned), I used Cashew Nuts instead of Dried Cherries.

When adding the dry ingredients to the wet ingredients, mix them in quickly, just enough to form a rough, lumpy batter. If the batter is overbeaten, the muffins will be tough.


Ingredients:
3 oz. bittersweet chocolate, finely chopped
3 Tbs. unsalted butter, cut into small pieces
1/4 cup all-purpose flour
1/4 tsp. baking powder
1/8 tsp. salt1 egg
1/3 cup sugar
1/2 tsp. vanilla extract
1/3 cup dried cherries

Preheat an oven to 325ºF. Grease a 6-well heart-shaped muffin baking pan.

In a small heatproof bowl, combine the chocolate and butter. Set the bowl over but not touching simmering water in a small saucepan and melt the chocolate and butter, stirring occasionally, until smooth and blended. Let cool slightly.

In a small bowl, stir together the flour, baking powder and salt. In another bowl, whisk together the egg, sugar and vanilla until light in color and doubled in volume. Whisk in the chocolate mixture and then the flour mixture just until combined. Stir in the dried cherries.

Divide the batter evenly among the wells of the prepared pan and smooth the tops. Bake until a toothpick inserted into the center of a muffin comes out with a few moist crumbs attached, about 20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Remove the muffins from the pan and set on the rack. Serve warm. Makes 6 muffins.

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