*FLOURLESS CHOCOLATE CAKE

Hey there? How's your weekend? Hope y'all doing just fine.

Couple days ago was my Mom-in law B'day.

So i made this special flourless chocolate cake for her.

Turns out she loves it, Thank goodness :)

Good quality chocolate really makes this cake, So don't skimp.

If you use a 9-inch springform pan instead of the preferred 8-inch,

Reduce the baking time to 15-20 minutes.

Here's the pics before and after oven, Enjoyed!

When serving this cake, It helpful to use a sharp, thin-bladed knife and to dip the knife into a pitcher of hot water and wipe the blade clean before making every cut.

Because this cake is very rich, Thin slice are in order :)

And this flourless chocolate cake requires a water bath to keep it from overcooking.

Ingredients:

- 1 Pound Semisweet or Bittersweet Chocolate, Chopped coarse

- 16 Tbsp (2 Sticks) Unsalted Butter, Cut into 16 Pieces

- 1/4 Cup Strong Coffee

- 8 Large Eggs, Cold

- Confectioners' Sugar or Cocoa Powder (For dusting & serving)

- Raspberry & Mint Leaves (For serving, Optional)

Directions:

1. Adjust an oven rack to the lower-middle position and heat the oven for 325 F. Lightly coat an 8-inch springform pan with vegetable oil spray, Then line the bottom with parchment paper. Wrap the outside of the pan with 2 sheets of heavy-duty foil and set in large roasting pan. Bring a kettle of water to a boil.

2. Heat the chocolate, butter, and coffee together in a large bowl in the microwave, whisking often until the mixture is melted and smooth about 1-3 minutes. Let cool slightly.

3. Whip the eggs in large bowl with an electric mixer on high speed until they double the volume, 5-10 minutes. Fold one-third of the whipped eggs into the chocolate mixture using a large rubber spatula until only a few streaks of eggs are visible. Repeat twice more with the remaining eggs, Then continue to fold until there are no streaks.

4. Scrape the batter into the prepared pan inside the roasting pan and smooth to the top. Set roasting pan on the oven rack and pour the boiling water into the roasting pan until it reaches about halfway up the sides of the cake pan. Bake until edges are just beginning to set, A thin glazed crust has formed on the surface and an instan-read thermometer inserted halfway into the center reads 140 F, 20-25 minutes.

5. Carefully remove the springform pan from the water bath and let cool completely on a wire rack, about 3 hours. Cover with plastic wrap and refrigerate overnight.

6. About 30 minutes before serving, Run a paring knife around the edge of the cake to loosen, Then remove the sides of the pan. Invert the cake on a parchment-lined plate and peel off the parchment on the bottom. Flip the cake upright onto a serving platter, Discard the second piece of parchment and let come to room temperature. Dust with confectioners' sugar before serving and add some raspberry and mint leaves if u desire.

*Recipe Courtesy of The America's Test Kitchen Family Cookbook pg.551-552

*Pictures Courtesy of Mysexykitchen

*DARK CHOCOLATE CUPCAKES

Hello again guys, How r ya?
Here's my dark chocolate cupcakes creation entree.
Quick to make and very chocolate-y.
These cupcakes can be put together without the use of an electric mixer.


Basically i make a dark-chocolate cupcakes as a base.
Then i added with some chopped walnuts, kashi cereal, coconut frosting along with some toasted shredded coconut and heart confetti sprinkle on top.
You can also adds with whatever you like, Help yourself :)


Btw, I will post up the coconut frosting plus 7 minutes frosting recipe shortly.
Here's another shot of my cupcakes creation, Enjoy :)

Ingredients:
- 16 Tbsp (2 sticks) Unsalted butter, Cut into 16 pieces
- 4 Ounces Bittersweet Chocolate, Chopped
- 1 Cup Dutch-Processed Cocoa Powder
- 1 1/2 Cups All-purpose Flour
- 1 1/2 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1 Tsp Salt
- 4 Large Eggs, At room temperature
- 2 Tsp Vanilla Extract
- 1 1/2 Cups Sugar
- 1 Cup Sour Cream

Directions:
1. Microwave the butter, chocolate and cocoa together, Whisking often until melted and smooth about 1 to 3 minutes. Set aside to cool until just warm to the touch.
2. Meanwhile, Adjust an oven rack to the middle position and heat the oven to 350 F. Line two muffin pans with cupcake liners. Whisk the flour, baking powder, baking soda and salt together in large bowl and set aside.
3. Whisk the eggs and vanilla together in a large bowl. Slowly whisk in the sugar until combined. Whisk in the cooled chocolate mixture.
4. Sift 1/3 of the flour mixture over the batter then whisk it in. Whisk in the sour cream. Sift the remaining flour mixture over the batter and whisk until completely incorporated (The batter will be thick).
5. Fill the cupcake liners about 2/3 full. Bake until a wooden skewer inserted into the center of a cupcake comes out with few crumbs attached about 18 to 22 minutes, Rotating the pans halfway through baking.
6. Let the cupcakes cool in the pans on wire racks for 5 minutes. Remove from the pans and let it cool completely on the racks before frosting about 1 hr.

*Oven Temperature Matters:
Just 25 degrees makes a difference in this chocolate cupcakes recipe. Bake at 375 degrees, The cupcakes form odd peaks. Bake at 350 degrees, They form domed tops that are much easier to frost.

*To Make Ahead:
The cupcakes can be stored, Unfrosted in an airtight container at room temperature for up to 3 days or frozen in zipper-lock freezer bags for up to 3 weeks. Defrost at room temperature before frosting.

*Tips For The Ultimate Cupcakes:
The ultimate chocolate cupcakes taste just as good to adults as they do to kids. The first key is to use both cocoa and chocolate to really drive home the chocolate flavor.
Second, Using melted butter made these little cakes more tender and eliminated the need for an electric mixer.
Lastly, Sour cream makes the cupcakes taste even moister and richer.

*Recipe and Tips Courtesy of The America's Test Kitchen Family Cookbook Pg.534
*Pictures Courtesy of Mysexykitchen

*GOOEY MOCHA PUDDING CAKE

How to bake a scrumptious easy dessert?
Recipe came from Glamour magazine Feb' 08 edition.
Top Chef judge Ted Allen shared this family recipe.
(Its his Aunties).
It combines chocolate cake with hot coffee.
(He makes his with Godiva chocolate creme flavored, But any java will do).


I makes mine with regular java. Turns out a bit bitter.
Next time i will be using Godiva chocolate creme flavored for sure. So i know how it turns out.
I'm pretty damn sure its very good.
Hello, Its freaking Godiva for goodness sake :)


You can also combine regular java with semi-sweet mini chocolate chip morsels or sweet dark chocolate.
Anyway, Here's the Godiva coffee picture so u get the idea. Or u can go to their website, Here.


Nice garnishes with a spoonful of whipped cream and strawberry or berries.
Since i don't have a whipped cream, I garnish it with strawberry.

Ingredients:
- 1 1/4 Cups Sugar
- 1 Cup Flour
- 1/3 Cup Butter, Softened
- 1/2 Cup Brown Sugar
- 1 1/4 Cups Hot Coffee made with Godiva chocolate creme coffee
- 1/2 Cup Milk
- 7 Tbsp Powdered Cocoa
- 2 Tsp Baking Powder
- 1 1/2 Tsp Vanilla
- 1/4 Tsp Salt

Directions:
1. Heat oven to 350 F. In medium bowl, Combine 3/4 cup sugar, flour, 3 tbsp cocoa, baking powder and salt.
2. Blend in milk, butter and vanilla and beat until smooth. Pour batter into a 9-inch square pan.
3. In small bowl, Combine remaining 1/2 cup sugar, 4 tbsp cocoa and brown sugar. Sprinkle over batter. Pour coffee over top, Do not stir.
4. Bake 35 to 40 minutes or until the center is set. Let cool. Serves 9.


*Recipe Courtesy of Ted Allen (Top Chef Judge)
*Pictures Courtesy of Mysexykitchen and Here

*MARBLE CAKE (MARMER CAKE)

Today i'm in the mood for...
Cake with chocolate-y flavor inside :)
I was browsing here and there.
Then i found this one here.


It called Marmer or Marble cake.
Oh boy, Just the way i like it :)

Ingredients:
- 6 Eggs
- 185 gr Flour
- 250 gr White Sugar
- 4 Oz Semi-sweet Mini Chocolate Chips
- 1/2 Tsp Baking Powder
- 2 Stick Butter + 2 Tbs Margarine (I used Blue Band brand)

Directions:
1. Place chocolate chips in a small heatproof bowl. Stand this bowl over a pan of gently simmering water. Stirring constantly until dissolved. Let it cool for a minute.
2. Sift together the flour and baking powder.
3. Beat butter and sugar in medium mixer bowl with high speed. Stir in eggs two at a time, Mixing well after each addition.
4. On low speed, Beat in flour mixture, Mix well. Divide mixture in two, One mixture leave it white and the other one combine with chocolate chips mixture.
5. Grease bundt pan or round baking pan with a hole in the middle. Pour white mixture first. Lastly pour chocolate mixture.
6. Using wooden pick or tip of knife, Swirl around the cake to make marbel or marmer effect. Bake 350 F for 45 Min.

*Recipe Courtesy of Here
*Pictures Courtesy of Mysexykitchen

*CHOCOLATE CHIP COOKIES

After trying different kinds of chocolate chip cookies recipe.
Yes, Finally i found the...
Best-Killer-Yummy chocolate chip cookies recipe ever.


It's very soft-chewy texture with chunks of chocolate chips.
Ooooooh i'm drooling over this cookies :)
I got this recipe from my mom in-law.
Thank you so much for this killer recipe.

Ingredients:
- 2 Eggs
- 1 Tbs Vanilla
- 1 Cup White Sugar
- 1 Cup Brown Sugar
- 1 Cup Unsalted Butter, Room Temperature
- 18 Oz Semi-Sweet Mini Chocolate Chips

*Sift together:
- 2 1/2 Cups Flour
- 1/2 Tsp Baking Soda
- 1/8 Tsp Salt

Directions:
1. Cream together butter, brown sugar, white sugar and add eggs one at a time. Beating well after each addition.
2. Stir in flour mixture and then stir in chocolate chips.
3. Drop by rounded or ice cream scoop onto ungreased baking sheets.
4. Bake 350 F for 15 min.

*Tips: The secret to scrumptious cookies is in the butter. Buy a real butter and a good one. It make lots of different, I swear.


*Recipe Courtesy of Mom in-law
*Pictures Courtesy of Mysexykitchen

*SURABAYA 3 LAYERS CAKE (LAPIS SURABAYA PRAKTIS)

It call 3 layers cake because it contains of 3 layers.
(Yellow-Chocolate-Yellow) with a strawberry jam in each layers.
These cake so popular in my country (Indonesia) because of its richness flavor.
These cake is one of the best cake i have ever tasted.
I only makes 2 layers because i only have 2 baking pans
and i want it fast :)

Ingredients:
- 15 Egg yolks
- 3 Egg Whites
- 125 gr All-Purpose Flour
- 185 gr White Sugar
- 150 Margarine, Melted
- 15 gr Cocoa/Chocolate Powder
- 1/2 Tsp Vanilla Powder
- 1/2 Tsp Salt
- Seedless Strawberry Jam

Directions:
1. Beat eggs (yolks and whites), sugar, salt, and vanilla until pale and fluffy.
2. Turn off the mixer, Add flour. Mix well. Pour melted margarine and stir thoroughly.
3. You needs 3 baking pans. Pour yellow mixture onto 2 baking pans and leave some for chocolate mixture. Add cocoa powder, Stir well and pour onto third baking pans.
4. Bake 350 F for 30 min.

*Recipe Courtesy of Here
*Picture Courtesy of Mysexykitchen

*COCONUT SWIRL BROWNIES

The best brownies i have ever tasted. Seriously delicious!
Its chocolate-y, Fudge-y with coconut flavor.
Original recipe from Martha Stewart.
And this lady modified it little bit.
Thanks for sharing this recipe both of you :)

Ingredients:
- 8 Tbs Unsalted Butter, Cut into small pieces.
- 6 Oz Semi-sweet Mini Chocolate Chips
- 1/2 Tsp Baking Powder
- 1/2 Tsp Salt
- 2 Tsp Vanilla Extract
- 3 Eggs
- 2/3 Cup All-Purpose Flour
- 3/4 Cup White Sugar

*For Filling:
- 1 Egg
- 2 Tbs Sugar
- 1/2 Tsp Vanilla
- 2/3 Cup White Sweetened Condensed Milk
- 1 1/4 Cups Unsweetened Shredded Coconut


Directions:
1. Combine butter and chocolate in a heatproof bowl. Set over a pan of simmering water. Stir it until melted. Let it cool slightly.
2. Combine flour, baking powder and baking powder. Set a side.
3. Beat sugar into chocolate mixture. Add eggs one at the time and whisk it until smooth. Stir in vanilla and add flour mixture. Stir well.
4. Pour 1/3 cup of batter onto 8-inch pan, Spread evenly. Place filling about 1 tbs each into batter. Should be about 1-inch apart on top of batter.
5. Drizzle remaining batter on top and gently spread to fill the pan. Run a knife through the mixture to get a swirl effect.
6. Bake 325 F for 45-50 minutes. For filling: Stir together sugar, condensed milk, coconut, egg and vanilla in a bowl. Stir well.

*Recipe Courtesy of Here and Here
*Picture Courtesy of Mysexykitchen