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Chocolate Chiffon Cake

Recipe from Corner Cafe

 

Makes one 22cm cake

[Ingredients]
4 egg yolks
60g caster sugar
1/2 teaspoon vanilla extract
85ml canola oil

30g (3 1/2 tablespoons) cocoa powder
1 tablespoon instant coffee granules
125ml (1/2 cup) boiling water

100g cake flour
2 teaspoons baking powder

4 egg whites
1/2 teaspoon salt *
120g caster sugar

* The cake did have a very, very slight saltiness to it with 1/2 teaspoon of salt which I quite like, reduce to 1/4 teaspoon if you prefer.
http://cornercafe.wordpress.com/
[Preparation]
1. Preheat oven to 180°C. Prepare a 22cm round springform cake tin but do not grease or line the tin.
2. Dissolve cocoa and coffee in boiling water and set aside to cool. Sift flour and baking powder 3 times and set aside.
3. Whisk egg yolks, 60g sugar and vanilla until pale and creamy, add oil and room-temperature cocoa mixture, beat well to combine. Gradually sift in the flour mixture in a few small batches and fold in. Set aside.
4. Whisk egg whites and salt until foamy. Gradually add 120g sugar, spoonful by spoonful, until near stiff peaks form.
5. Scoop 1/3 of the meringue into the cocoa mixture and fold in with a metal spoon. When combined, fold in the next 1/3 of the meringue. Repeat with the remaining meringue until thoroughly combined.
6. Pour into the cake tin. Give the tin a light tap on the kitchen bench to get rid of any large bubbles in the batter.
7. Bake for about 40 minutes, or until cooked. Remove from oven and tap the tin again. Immediately turn the tin upside-down (use cups or drinking glasses to elevate the pan) and let cool completely this way.

8. When the cake is cold, remove from the tin. Cut and serve.

http://cornercafe.wordpress.com/2008/10/19/chocolate-chiffon-cake/

 
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Posted by on September 8, 2011 in Cakes, Chiffon Cakes, Chocolate Cakes

 

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Nigella’s Chocolate Chocolate-Chip Muffins 【Nigella的】双重巧克力松糕

The cocoa powder used in this recipe is only 2 tbsp that is equivalent to 10g, 4% of the plain flour amount. If you have made other chocolate muffin or cake before, you may have noticed the cocoa powder ratio in this recipe is very low. I think that is the beauty of this recipe; the not so chocolaty batter is balanced by the generous amount of chocolate chips.

However, if you like your muffin to be super chocolaty, you can always increase the amount of cocoa powder.

Ingredients: (makes 12 muffins)
250g plain flour
2 tsp baking powder
1/2 tsp baking soda
2 tbsp best quality cocoa powder
175g caster sugar (I used 170g)
150g chocolate chips (save 1/4 of the chips for sprinkling)
250ml milk
90ml vegetable oil
1 large egg
1 tsp pure vanilla extract

Method:
1) Preheat the oven to 200 deg C.
2) Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 of the chocolate chips into a large bowl and mix well.
3) Pour all the liquid ingredients into a measuring jug and mix well.
4) Add the wet ingredients to the dry ingredients and mix together with slow and gentle strokes. Stop stirring once the last traces of flour disappear. Do not over mix. A lumpy batter will ensure the muffins stay moist and fluffy.
5) Spoon the batter into paper muffin cases.
6) Sprinkle the remaining 1/4 chocolate chips on top and bake for 20 minutes or until the muffins are dark, risen and springy.

Note:
I lowered the oven temperature to 180C after 10 mins of baking when I noticed the top started to crack.

http://angelcookbakelove.blogspot.com/2010/07/nigellas-chocolate-chocolate-chip.html

 
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Posted by on September 7, 2011 in Cakes, Muffins

 

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