Nama Chocolate (Royce) [Rum version]

Royce's Nama Chocolate has been one of my favourite little treats and I can hardly bring myself to pay $15 for a box of these delights. 

The recipe I used is from justonecookbook.com (: 

It's usually recommended to use high quality branded chocolates and cocoa powder such as Valrhona, I only had Phoon Huat ones on hand. Hence, I decided to still give it a go but I'm proud to say that these taste AWESOME. They maybe better with Valrhona, but for now, the Phoon Huat ones are good enough for me.

This recipe is almost fool proof. But of course, steps must be taken to ensure that it turns out right. 

Banana Chantilly Chocolat

This cake is an extended version of the Chantilly Chocolat cake with addition of bananas. I used the basketweave technique for this recipe. Video tutorial for this to follow soon! (:

Chantilly Chocolat

This Chantilly Chocolat was baked for a friend of a friend's birthday. Am really glad that the cake was well received. This cake combines the best of a soft fluffy sponge cake, chocolate ganache and Chantily Cream.

This cake takes bout 2 hours in all to bake and assemble and I'd rate it at a difficulty of 3 out of 5.

This is how the cake is when it's cut. Beautiful isn't it? Click on to find out how you can bake this cake. 

Lemon Chocolate Tart

So I've FINALLY completed my last classes and assignments in school and I'm just left with 2 examinations before I graduate. This is just about the moment I've been waiting for. After all, 4 years of teaching training is tough and I can't wait to complete my training. It has been really tough and filled with challenges and I'm pretty glad that I'm almost done.

On a lighter note, Billy and I were featured in NTUC's NEXT Magazine, April 2013 issue! It's been about 1.5 years since I've started blogging and indeed, this is like a huge milestone to me. It's little things like this (Okay, maybe more than little) that keeps me going. The many emails and comments I get from those who love reading this blog too keeps me going! (:

So, back to the topic, this Lemon Chocolate Tart was baked to commemorate my 'partial' graduation. This tart is just firm and crunchy while the lemon curd is tangy and the chocolate mousse is all rich. And this tart is just so pretty to boot! This project took me about 2 hours and I'd grade it a level 3 out of 5 for difficulty. 

Marble Cake

This is attempt two of Marble Cake.

The first time round, there was too much chocolate, this time round, it's much better.

And of course, I used my favourite brand of butter this time round.

This takes about 30 minutes to prepare and 1 hour to bake. 

This costs about $15 to bake.

Recipe's adapted from Suzette Cooks.

This blog post was previously cranky so here's a repost of it (:

Marble Cake Recipe (7 inch)

Ingredients:

3 eggs

195g salted butter (SCS socks!)

195g self-raising flour

120g castor sugar

190ml milk

1 tsp vanilla essence

2 1/2 tbsp cocoa powder

Butter/Oil for greasing pan

Mini Easy Dark Chocolate Mousse Cups

It's been a busy weekend as I attended two parties one after another after the long day we had at the bridal studio yesterday to do my bridal gown fitting! I'm totally thrilled to have selected my wedding gowns and photoshoot gowns even though the big day's only in 2014! It sure is fun planning for the wedding even though there has been many setbacks to date. Nevertheless, I know that God will provide for us in abundance! 

Anway, Yang's throwing a New Year/House-warming party later in the afternoon and I had no idea what I wanted to cook/bake/bring to her potluck party till' 2am last night (or technically this morning) before I fell asleep after the really long day! So I woke up this morning and googled to find this really easy recipe for Mini Easy Dark Chocolate Mousse Cups that I could use with the little ingredients I had at home. 

This recipe is adapted from Michael Chiarello's recipe on Food Network. 

This recipe is just so easy to do and I whipped it up easily in 15 minutes! Great for parties and it barely needs any chilling or anything of that sort while waiting for it to set! Just the perfect recipe for someone lazy and in a rush for time like me! So, enjoy this really simple and easy recipe!

Chocolate Christmas Trees

So it's been quite some time since I last blogged or even done up a new recipe. Thank you my dearest friends for hanging around even though there hasn't been new recipes for some time. So here is my return! (:

I've a whole long list of stuff to bake but as the wedding preparations' are coming along, I haven't had the time to bake much just as yet. My December vacation seem to be zipping pass so quickly! I need time to slow down a lil' as I find time to do up all the bakes I've been wanting to do! 

Anyway, as Christmas is approaching, I decided to do up some Christmas trees, inspired by this book I came across in the library several days ago. Christmas is my favourite season of the year cos' it's just so dreamy and romantic. Also, it's a reminder of Jesus Christ, who was born on this day.. and a reminder of His love for me. 

So, here it is, my Chocolate Christmas Tree! (: This project took me about an hour in all! 

Christmas Chocolate Trees

This recipe makes 2 5.5" by 5.5" Chocolate Christmas Trees

150g dark compound chocolate

60g white compound chocolate (To be split into 3 portions)

Chocolate Layered Cake with Toasted Almonds

And so, I've always had a penchant for chocolate cakes and so I wanted to try something new.. I did this Chocolate Layered Cake with Toasted Almonds last Tuesday.. Boy is this one recipe I'd always keep and tweak! I simply love the rich chocolate taste in this cake! This is also the cake used in Chocolate Banana Cake with Chocolate Ganache (: This took me about 3 hours to bake but of course, if you have more time allowance, allow the cake to chill for a longer time in between so that it sets better! (: 

Chocolate Layered Cake with Toasted Almonds Recipe

This recipe yields one 9-inch cake

Ingredients: 

CHOCOLATE CHIFFON CAKE (A)

30g cocoa powder mixed with 120ml water

4 egg yolks

130g self-raising flour

1/2 tsp baking powder

1/2 tsp baking soda

60ml corn oil

1 tsp vanilla paste/essence

CHOCOLATE CHIFFON CAKE (B)

4 egg whites

60g castor sugar

1/4 tsp cream of tartar

CHOCOLATE GANACHE FILLING

1/4 tsp cream of tartar

225g dark coverture chocolate

85g unsalted butter

3 eggs, separated

250ml whipping cream

3tbsp castor sugar

4 bananas, sliced

CHOCOLATE GANACHE FROSTING

140ml whipping cream

350g dark coverture chocolate

1 tbsp butter

DECORATION

50ml whipping cream

30g toasted almonds (diced)

Some leftover chocolate ganache filling

Some leftover chocolate ganache frosting

Vanilla with Chocolate Chip Cupcakes

These Vanilla with Chocolate Chip Muffins were made specially for Ana's mummy (: Am really thankful that she opens her house up for us to have our cell group meeting ever Friday night and especially since she's asked for some simple cupcakes to satisfy her craving, I baked her some (:

These Vanilla with Chocolate Chip Cupcakes are almost effortless as they're the basic of all basics.

Vanilla with Chocolate Chip Cupcakes Recipe

This recipe yields 14 cupcakes

Ingredients: 

76g butter, unsalted

43g castor sugar

125g self raising flour

1 egg

80ml cup water

2 tsp vanilla essence

45g dark coverture chocolate buttons

Almond Pralines

For one who loves chocolate, this is the perfect recipe for home-made Almond Pralines.

I learned this several years back from an instructor but I lost the recipe. I recreated this based on my vague memory but it was good! (: This took about an hour to prepare and yields 24 mini Almond Pralines.

Almond Pralines Recipe

Ingredients:

170g dark coverture chocolate buttons

100g almond strips

40g icing sugar

100g castor sugar

60ml of water

20g white coverture chocolate

Inverted Chocolate Eclairs

I've always loved eclairs and still love eclairs.

These Inverted Chocolate Eclairs were my first attempt.

Firstly, these eclairs may not look too pretty as they're inverted. I haven't exactly mastered the 'personality' of my oven so the bottoms got burned. I salvaged them by inverting them and piping the chocolate custard in like a 'boat' and then scooping the chocolate glaze on it. Nevertheless, the taste was AWESOME, just the way I like it. Oh yes, the insides are filled with chocolate custard.. cos I like them more as compared to custards.. but I'll share how you can do the custards one too! (: With this, I am DETERMINED to get my Silpat.. and I'll do so this coming Monday! (:

This recipe is adapted from Pastrypal and I modified it to my liking (:

Anyway, this recipe yield 20 odd eclairs for me and it took about 2 hours to bake them (: I prepped my chocolate custard the night before but if you'd like, you can prepare it first and chill it for an hour before use. 

Inverted Chocolate Eclairs Recipe

Ingredients:

CHOCOLATE CUSTARD

240ml milk

2 egg yolks

40g sugar

1 tsp vanilla bean paste (or vanilla extract)

20g corn starch

15 g butter

15g dark chocolate buttons

For plain custard, omit the chocolate buttons (:

PATE A CHOUX (PASTRY DOUGH)

112g butter

120ml milk

120ml water

50g sugar

150g all-purpose flour

5 eggs

1 tsp salt

CHOCOLATE GLAZE

112 g dark chocolate buttons

80g heavy cream

35g sugar

1 tbsp vegetable oil

WARNING: This blog post is IMAGE-INTENSIVE! (:

Chocolate Banana Cake (Take Two)

This is the miniature version of the Chocolate Banana Cake!

This is my second attempt at the cake and it's just as good! (:

This cake took less time as I guess that it helped I was kinda familiar with the steps!

I took a total of 2.5 hours for the cake as compared to 4 hours in the first attempt!

The cake cost me about $25 this time round as I had some of the ingredients.

Chocolate Banana Cake Recipe

Ingredients

Chocolate Chiffon Cake (A)

15g cocoa powder, mixed with 60ml water

2 egg yolks

40g caster sugar

65g self-raising flour

1/4 tsp baking powder

1/4 tsp baking soda

30ml corn oil

1/2 tsp vanilla essence

(B)

2 egg whites

30g caster sugar

1/8 tsp or a pinch of cream of tatar 

Cake Filling

1/8 tsp of a pinch of cream of tatar

115g dark chocolate

43g unsalted butter (I always use salted butter though)

2 small eggs, seperated

125ml whipping cream

1 1/2 tbsp caster sugar

2 bananas, sliced

Chocolate Frosting

70 UHT whipping cream

175g good quality dark chocolate

1/2 tbsp butter

Chocolate Banana Cake

This chocolate banana cake project was done in May 2011.

Guess I was just being experimental and since I really love choco banana cakes, I tried this.

Recipe credits: Suzette Cooks and Simple Makan aka Sunesh

This cake's ingredients will cost somewhere between $40-50 on first try if you do not have most of the ingredients. If you have an equipped kitchen, this will probably cost $25-$30. This takes about 4 hours to piece together cos' it's a multiple stepped layer cake.

Chocolate Banana Cake Recipe

Ingredients

Chocolate Chiffon Cake (A)

30g cocoa powder, mixed with 120ml water

4 egg yolks

75g caster sugar

130g self-raising flour

1/2 tsp baking powder

1/2 tsp baking soda

60ml corn oil

1 tsp vanilla essence

(B)

4 egg whites

60g caster sugar

1/4 tsp cream of tatar

Cake Filling

1/4 tsp cream of tatar

225g dark chocolate

85g unsalted butter (I always use salted butter though)

3 eggs, seperated

250ml whipping cream

3 tbsp caster sugar

4 bananas, sliced

Chocolate Frosting

140 UHT whipping cream

350g good quality dark chocolate

1 tbsp butter