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Posts Tagged ‘chocolate’

Chocolate Muffins with Cream Cheese Filling (makes 12 muffins)

Ingredients:

1 1/2 cups flour

1/2 cup unsweetened cocoa powder

10 tbsp sugar

1 tbsp baking powder

1/4 tsp salt

1/2 cup (1 stick) unsalted butter— melted

2 eggs— room temperature

1 cup whipping cream

1/2 tsp vanilla extract

1 cup semisweet chocolate chips

8 tbsp (1/2 block cream cheese)— cut into 12 pieces

Method:

  1. Preheat oven to 375 F. Line muffin molds with muffin liners.
  2. Sift together flour, cocoa powder, sugar, baking powder and salt into a mixing bowl.
  3. In a separate bowl, combine eggs, whipping cream and vanilla extract. Whisk to blend well.
  4. Pour cream mixture, melted butter into flour mixture. Use a spatula, gently FOLD IN until the batter just incorporated. Don not over mix. Gently fold in chocolate chips.
  5. Spoon batter into muffin molds to half full. Gently press in cream cheese pieces. Cover with remaining batter to the top of muffin molds.
  6. Bake in preheated 375F oven for 20-30 minutes. Remove muffins from molds and cool on a rack.
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Hazelnut Chocolate Mini Cuppies

With Chinese New Year getting closer and closer, I have been baking like crazy~ pretty much bake one type of cookies a day on top of my normal busy routine around the house. These hazelnut chocolate mini cuppies are new cookies that I tried making this year. I love hazelnut, and chocolate makes it even better! This is a very simple recipe that produce yummy cookies. From my previous trip back to Malaysia, I brought with me these mini baking cup liners which is perfect for these cookies. For those who are not familiar with Chinese New Year cookies (a New Year tradition among Malaysian and Singapore Chinese), they are usually made in bite size and have a delicate look. If you are making these cookies, go elegant with the look~ make the cookies small and pretty just like from a chocolate shop. It worth the efforts.

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Hazelnut Chocolate Mini Cuppies

Hazelnut Chocolate Mini Cuppies (makes 120- 140 mini cuppies)

Ingredients:

2 cups flour
1 cup toasted hazelnut– ground
1/4 tsp salt
2 sticks (4oz each) unsalted butter– room temperature
3/4 cup powdered sugar

Chocolate sauce (whisk to melt in a double boiler, over medium low heat, cool slightly):
1 lb bittersweet chocolate chips (about 1.5 bag (10oz each)
1 stick unsalted butter– cut into pieces

Topping:
1/3 cup toasted hazelnut– skin-off preferred, finely chopped

Method:

  1. Combine flour, ground hazelnut, powdered sugar and salt in a bowl.
  2. Place butter in a separate large bowl, gradually pour in flour mixture while using fingers to rub in butter, until it forms a dough and doesn’t stick to hands. If the dough is too soft to handle, refrigerate for 10-15 minutes.
  3. Divide dough into small pieces (about 8g each) and roll each piece into a balls, about size of a marble ball. Place each ball in the baking cup and press down with your thumb or finger to form a disc.
  4. Bake at preheated 325F oven for 15-18 minutes or until the top is slightly brown.
  5. When the cookies are cooled completely, carefully cover the top with about 1/2 tsp of chocolate sauce. Sprinkle some chopped toasted hazelnut on the top. When the chocolate is set, store in air tight container.

Regina’s Note:

  • Chocolate sauce: if the chocolate cools down and thicken, just warm it up again over a low heat simmering pot.
  • Freezing cookie dough: to freeze cookie dough, wrap tightly in a parchment paper (shape like a sushi roll), then wrap in plastic wrap and inside an air tight bag.
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Hazelnut Chocolate Mini Cuppies

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I join a group on Facebook called Baking Wonderland, and people pose all kinds of delicious food photos all the time. This cheesecake recipe comes from Baking Wonderland. What caught my eyes was that it uses only 3 simple ingredients: cream cheese, chocolate and eggs. Yes, very simple. Flourless and oil free too. Original 6-inch cake recipe calls for 3 eggs, 120g cream cheese and 120g chocolate. Since I don’t have 6-inch cake pan, 1 block of cream cheese in U.S. is 220g, and 1 package of chocolate chips is 10 oz, I figure I will just kinda double up the recipe to fit my 9-inch cake pan , and conveniently save my time measuring the amount of cream cheese and chocolate chips.

Why trial #1? Well, because this is a VERY simple recipe (we tend to like simple works don’t we all?). And who doesn’t like chocolate?? Plus, I made a boo boo this time during baking– I was supposed to turn off the oven and let the cake sit in the oven for another 15 minutes after baking at 300°F, but I forgot to turn off the oven heat!! So my cake baked an extra 15 minutes at the end, creating a cracked cake top. 😦

I could hardly wait for the cake to chill so I could try the taste. But… uh oh! The cake was a lot denser than I expected, and it was just too crumbly– I just couldn’t make a nice cut at all.  My mood went straight down to the bottom. The taste was good though– rich creamy chocolaty with a tangy flavor from the cream cheese. At the end, we finished this big piece of “chocolate crumbs”. Consider its simplicity, I might try making it again.

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Flourless Chocolate Souffle Cheesecake Trial #1

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Flourless Chocolate Souffle Cheesecake Trial #1– crumbs, crumbs, crumbs…

Flourless Chocolate Souffle Cheesecake (makes one 9-inch round cake)

Ingredients:

Egg yolk mixture:
8 oz. (1 block) cream cheese– room temperature
10 oz (1 package) bittersweet chocolate chips
5 egg yolks– room temperature

Egg white mixture:
5 egg whites– room temperature
1/4 tsp cream of tartar or fresh lemon juice

Method:

  1. Preheat oven to 350°F. Arrange oven rack to lower 2/3 (so the cake bakes in the middle of the oven). Boil a pot of water.
  2. Line the bottom of a  9-inch springform cake pan with parchment paper. Then double wrap the bottom of cake pan with foil (or put cake pan in a larger shallow pan). Prepare another large roasting pan for the water bath.
  3. Put cream cheese and chocolate chips in a double boiler over medium heat. Stir until it melts half way. Remove from the heat and continue mixing until all blended well. The mixture will be dense and sticky.
  4. Add in egg yolks, one at a time, and mix well to combine. The better will look smoother.
  5. Whip egg whites on high speed (KitchenAid Stand Mixer speed 8) until no visible clear egg whites. Add in cream of tartar or lemon juice, continue on high speed (speed 8). When the egg whites become meringue looking, turn down the speed (speed 6) so it whips out big air bubbles, whip for another 2-3 minutes until pointy peak forms.
  6. Gently fold in whipped egg whites into egg yolk mixture, in 3 batches, until all blended well. Pour batter into springform pan. Smooth the top.
  7. Add boiling water to the roasting pan (water level is about 1-2 inches high), then put cake (if using larger shallow pan: springform cake pan in shallow pan, then together in the roasting pan) in the roasting pan. Bake for 15 minutes. Reduce oven temperature to 325°F, for 15 minutes. Then reduce further to 300°F for another 15 minutes. The cake should be done at this point (toothpick/skewer inserted into the cake center should come out clean). Remove from the oven. Cool completely before chilling in the fridge. Served chilled for best flavor.

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Hi all! I am excited to tell you that I was invited to be a guest blogger on my friend, Luisa Ormonde’s blog– Tales of Three Bakers. It is my very first guest blog and I feel very honorable. The recipe I chose was chocolate hazelnut tart. I am only posting the pictures here, for recipe please visit her website 🙂

I met Luisa through the Nishihiras, close friends of our family. She is a very good cook, and runs a gourmet food catering business. We are always drooling over the pictures of delicious food that she made. If you have catering needs for any occasions, check out her catering website. I am sure you won’t be disappointed!

Chocolate Hazelnut Tart

Chocolate Hazelnut Tart

Chocolate Hazelnut Tart

Chocolate Hazelnut Tart

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I had some ganache leftover from making Alexander’s birthday cake, and there were some strawberries and blueberries in my fridge. All I had to do is to make the tart crust and assemble them together. They are a treat to the eyes and to your stomach. Best of all these tarts can be prepared ahead of time for party and you’ll definitely get a wow from your guests.

Chocolate Fruit Tarts

Chocolate Fruit Tarts

Chocolate Fruit Tart Recipe (makes 12 tarts)

Ganache Ingredients (use equal part of chocolate and whipping cream – by weight):
1/4 lb semi-sweet chocolate chips (I used half bitter-sweet and half semi-sweet)
1/4 lb whipping cream

Method:
Warm whipping cream over a double boiler, pour in chocolate chips and stir until chocolate melted. Take care not to let the chocolate have contact with water. Set aside to cool. The chocolate sauce will thicken as it cools and can even be a frosting. Alternatively, you can warm whipping cream in microwave too.

Tart shells:
from my Pineapple Tart pastry recipe and it makes about 24 tart shells. Bake them at preheated oven 350°F for 15-20 minutes or until golden brown. Remove from molds and cool on the rack completely before use or store in air-tight container.

To assemble:
Spoon 1 tbsp of ganache into the tart shell and arrange fruits nicely on the top.

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I am not a big fan of chocolate stuff as I always find them too sweet. The only chocolate that might interested me is bittersweet dark chocolate. I chanced upon this recipe and all reviews said it’s moist and not very sweet, so I decided to give it a try– indeed, moist and not too sweet. I got the recipes (cake and chocolate fudge)  from here. However, I changed the plain flour to cake flour. As for the fudge, I don’t quite like it. I’m not sure if I did it wrong but I find it too gluey (probably because of cornstarch)…taste like some commercial fake chocolate starchy gluey pudding, and you can even peel the fudge away from the cake when it’s set… but  my boys love it!:)

The photos below are from the second I made it. It was for my son Alexander’s birthday. This time I frosted the cake with ganache and topped with some raspberries. The ganache was very easy to prepare and it tasted much better. The other note is that I found the cake taste much better when it’s still warm and moist. When it cools down it tends to be a bit dry and dense… but I can’t frost the cake when it’s still warm to lock in the moisture… see my dilema here?

Other ways to enjoy the cake besides ganache: ice cream between cake layers, something tangy like raspberry sauce, lemon curd etc…

Steamed Chocolate Cake - sorry for a blurry photo!

Steamed Chocolate Cake

Steamed Chocolate Cake with ganache and raspberries

Steamed Chocolate Cake with ganache and raspberries

Happy Birthday Alexander!

Happy Birthday Alexander!

Ganache Ingredients (use equal part of chocolate and whipping cream – by weight):
1/2 lb semi-sweet chocolate chips (I used half bitter-sweet and half semi-sweet)
1/2 lb whipping cream

Method:
Warm whipping cream over a double boiler, pour in chocolate chips and stir until chocolate melted. Take care not to let the chocolate have contact with water. Set aside to cool. The chocolate sauce will thicken as it cools and can even be a frosting. Alternatively, you can warm whipping cream in microwave too.

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