Posts Tagged ‘cacaocake

4 ounces (100 grams) semisweet or bittersweet chocolate, chopped

1/2 cup (120 ml) milk, divided

1 1/2 cups (210 grams) all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup sour cream

1/2 cup (113 grams) unsalted butter, room temperature

3/4 cup plus 2 tablespoons (170 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract
Preheat the oven to 325 degrees F (160 degrees C) and place rack in the center of the oven. Butter and lightly flour a 9 by 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper. Set aside.

Melt the chocolate, along with 1/4 cup (60 ml) of the milk, in a stainless steel bowl that has been placed over a saucepan of simmering water. Remove from heat and set aside.

In a separate bowl, whisk the flour with the baking powder and salt. Set aside.

In a small bowl whisk together the sour cream and remaining 1/4 cup (60 ml) of milk. Set aside.

In your electric mixer, or with a hand mixer, cream the butter and sugar until light in color and fluffy. Beat in the eggs, one at a time, until well combined. Beat in the vanilla extract. With the mixer on low speed, alternately add the flour mixture and sour cream/milk mixture, in three additions, beginning and ending with the flour. Spoon half of the batter into a separate bowl. Add the melted chocolate mixture to one half of the batter and fold in.

With two spoons, place spoonfuls of the two mixtures into the prepared loaf pan alternately (chocolate, white, chocolate, etc.). Run a wooden skewer or knife through the two batters to achieve a marbled effect. Bake in preheated oven for about 50 – 55 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and place on a wire rack to cool for 10 minutes before removing from pan. Cool completely.

Makes 1 loaf.


Brownie Ingredients:

180 gm. Butter – melted
275 gm. brown sugar
3 eggs
1 tsp. vanilla essence
120 gm. self-raising flour
70 gm. cocoa powder

Cheese filling:

250 gm. cream cheese
45 gm. butter
80 gm. icing sugar
1 egg

Some chocolate chips to sprinkle on top


(1) Mix melted butter with brown sugar until well combined.
(2) Add in eggs, one at at ime, mixing well after each addition. Stir in vanilla essence.
(3) Gently fold in flour and cocoa powder and stir till smooth.
(4) For cheese filling: beat cream cheese, butter and icing sugar until well combined. Add in egg, beating well.
(5) Pour half of brownie batter into loaf pan, then pour in cheese filling. Then pour the balance brownie batter on top of cheese filling. Sprinkle top with chocolate chips.
(6) Bake in preheated oven 170C for 40 min.s or until cooked.


4 Egg yolks
40 gm. cocoa powder
130 ml. water
130 gm. sugar
1/4 tsp. salt
150 gm. cake flour
1 tsp. Baking powder
85 gm. Cornoil

4 Egg white
90 gm. Sugar
1/8 tsp. Cream of Tartar


(1) Sieve all dry ingredients together.
(2) Add egg yolks, water and sugar into dry ingredients ans stir till smooth.
(3) Add in cornoil and stir till smooth.
(4) Beat egg white with cream of tartar and slowly pour in the sugar till finish and beat for about 2 mins until stiff.
(5 Fold egg white with egg yolk mixture and pour into a 23 cm or 25 cm. chiffon cake pan.
(6) Bake at 175C for about 1 hour or till skewer comes out clean.
(7) Invert chiffon cake immediately onto a wire rack and let it cool before removing from pan.
(8) Slice and serve.


300 gm. butter
180 gm. brown sugar
75 gm. cocoa powder
1/4 tsp. salt
2 nos. eggs
70 gm. cake flour
Friday, April 27, 2007
Pecan Brownies


300 gm. butter
180 gm. brown sugar
75 gm. cocoa powder
1/4 tsp. salt
2 nos. eggs
70 gm. cake flour

50 gm. Pecans for topping


(1) Put butter, brown sugar, cocoa powder and salt into a saucepan and cook till melted. Put aside to cool slightly.
(2) Lightly whisk eggs with hand whisk and mix into the butter mixture. Still till smooth.
(3) Fold in flour gently and then pour into an 8″ square in.
(4) Arrange pecans on top and bake at 170C for about 35 to 40 mins. or till cooked.


5 eggs
100 gm. sugar
100 gm. cake flour
20 gm. cocoa powder
1 Tbsp. Kirsch (optional)
60 gm. cornoil

Cream for filling and creaming:

150 gm. Non-Dairy whip cream

25 gm. Neutral Mousse powder + 20 gm. water(optional
(add in the mousse powder mixture if you want the fresh cream to last longer without melting but it’s optional for those living in cold countries)

80 gm. syrup from the canned dark pitted cherries
1/2 to 1 Tbsp. Kirsch
1 small can (425 gm.) of dark sweet pitted cherries
Leave some pitted or maraschico cherries for decoration
Some scrapped chocolates for sprinkling


(1) Whisk Eggs and Sugar till light and fluffy.
(2) Sieve cocoa powder and cake flour into the beaten eggs and stir lightly.
(3) Pour in cornoil and Kirsch and stir lightly.
(4) Pour into a 10″ x 14″ tray and bake at 200C for about 10 mins.
(5) Remove from oven and leave to cool.
(6) Mix the pitted cherries syrup with kirsch and brush on top of the swiss roll.
(7) Spread a layer of fresh cream on top of the swiss roll.
(8) Lay a row of pitted cherries at the edge of the swiss roll and roll up. Refrigerate till the swiss roll is set.
(9) Spread fresh cream on the swiss roll and sprinkle some scrapped chocolate on top and sieve some icing sugar. Decorate with cherries.
(10) Slice & Serve chilled.


Thông tin cá nhân

Đỗ Thị Hồng Hạnh
Hồ Chí Minh


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