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Posts Tagged ‘chocolate

Makes 24 cupcakes

* 3 ounces unsweetened chocolate, chopped
* 1 teaspoon baking soda
* 1/2 cup boiling water
* 1 cup (2 sticks) unsalted butter, room temperature
* 2 cups sugar
* 5 large eggs
* 3 cups all-purpose flour
* 3/4 cup buttermilk
* 1 teaspoon pure vanilla extract
Chocolate Ganache Frosting
Makes 1 2/3 cups

* 8 ounces semisweet chocolate, chopped
* 1 cup heavy cream

Directions

1. Melt chocolate with cream in a heavy saucepan, and cook over very low heat until the mixture is smooth and glossy.
2. Transfer the mixture to a bowl, and refrigerate until cooled but not too firm, 30 to 45 minutes.
3. Using a handheld mixer, beat on high speed until thick and creamy. Use immediately.

1. Heat the oven to 350 degrees. Line the bottom of two 12-cup muffin tins with paper liners.
2. Melt chocolate in a double boiler over simmering water. In a bowl, stir baking soda into the boiling water; stir this mixture into chocolate. Set aside to cool slightly.
3. Using an electric mixer, cream butter and sugar until the mixture is light and pale yellow in color. Add eggs, one at a time, and continue to mix until thoroughly incorporated. Add flour and buttermilk, alternating between small amounts of each, and blend well.
4. Add the melted chocolate and vanilla to the batter, and stir well. Pour the batter into the paper cups, and bake until a cake tester comes out clean when inserted into the center of a cupcake, about 30 minutes. Remove cupcakes from the oven, and allow them to cool briefly in the muffin tin before removing them to a wire rack to cool completely. Ice, and serve.
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3 cups unbleached all-purpose flour
2 cups sugar
1/3 cup unsweetened cocoa
2 tsp baking soda
1 tsp salt
2 tsp vanilla extract
1 1/2 tbsp vinegar
1/2 cup vegetable oil
2 cups cold water
1 tbsp coffee powder

Preheat the oven to 350F. Grease two 9-inch round cake pans, line with circles of parchment paper, and grease again.
In a large mixing bowl, mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Dissolve the coffee powder in the cold water (or just use cold coffee for a slightly more mocha taste) and pour the water over the mixture. Stir until smooth. Divide evenly into prepared pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool in pans on wire racks for 15 minutes. Turn cakes out of pans onto a plate (or another rack), remove parchment paper, and reinvert onto racks to cool completely before frosting.
If storing overnight before frosting (they can be made a day ahead), just wrap completely in plastic wrap and keep at room temperature.

Creamy Vanilla Frosting
1 1/3 cups milk (low fat is fine)
1/4 cup all purpose flour
1/2 tsp salt
1 1/3 cups sugar
1 1/3 cups butter, softened
2 tsp vanilla extract

Combine milk, flour and salt in medium saucepan with the heat turned off. Whisk until smooth. Cook over medium-high heat, whisking, until mixture thickens and comes to a boil (about 5-7 min.). Boil for 1 minute then remove from heat. Strain into a medium bowl and cover surface with plastic food wrap to prevent a pudding-like “skin” from forming. Cool to room temperature (about 1 1/2 hours).

When flour mixture is cool, beat together sugar, butter and vanilla in large bowl until light and creamy. Adding a dollop at a time, beat in the cooled flour mixture until frosting is creamy and light. Frost cake, putting a thin layer in the center, as well as on the top and sides.

(Makes enough for one layer cake)
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Chocolate Agave Layer Cake
with Honey Cream Cheese Frosting
2 1/4 cups all purpose flour
2/3 cup cocoa powder
1 tsp salt
1 tsp baking soda
1/2 cup butter, room temperature
1/2 cup brown sugar
3 large eggs
1 cup agave syrup/nectar
1 tsp vanilla extract
3/4 cup sour cream
1/4 cup milk

Preheat oven to 350F. Grease two 9-inch round pans and line them with circles of greased parchment paper.
In a medium bowl, sift together flour, cocoa powder, salt and baking soda.
In a large bowl, cream together butter and brown sugar until light. Beat in eggs, one at a time, followed by agave syrup and vanilla extract.
Stir in 1/3 of the flour mixture, followed by the sour cream. Add another 1/3 of the flour mixture, then the milk, before stirring in the remaining flour mixture. Mix only until just combined. Divide evenly into prepared pans.
Bake for 22-28 minutes, until a toothpick comes out dry or with some moist crumbs attached. Do not overbake.
Turn cakes out onto wire cooling racks, peel off the parchment paper, and let cool completely.
Cakes can be wrapped in plastic wrap and stored for a day or so if you don’t want to assemble the cake right away.

Honey Cream Cheese Frosting
1 8-oz package cream cheese, room temperature
1/2 cup butter, room temperature
3 tbsp honey
1/4 cup milk
2-3 cups confectioners’ sugar

Combine all ingredients in a large bowl and beat at high speed until smooth, gradually adding the confectioners’ sugar until a thick and spreadable consistency is reached. More milk can be added to thin the icing, if necessary.

Level the cake layers and place one on a serving tray or cake stand. Top with 1/2 of the frosting and spread into an even layer.
Place second cake layer on top of the first and top with remaining frosting, spreading into a nice thick, even layer.
Store in an airtight container or serve.
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Chocolate Chip Muffins:

1/2 cup (113 grams) unsalted butter, melted and cooled

2 large eggs

1 cup (240 ml) milk or cream

1 1/2 teaspoons pure vanilla extract

2 cups (260 grams) all-purpose flour

2/3 cups (135 grams) granulated white sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup (170 grams) milk chocolate or semisweet chocolate chips

Topping:

1 tablespoon (15 grams) granulated white sugar

1/2 teaspoon ground cinnamon
Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter, or line with paper liners, 12 – 2 3/4 x 1 1/2 inch muffin cups.

In a large measuring cup or bowl whisk together the eggs, milk, and vanilla extract.

In another large bowl whisk together the flour, sugar, baking powder, and salt. Stir in the chocolate chips. With a rubber spatula fold the wet ingredients, along with the melted butter, into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.

Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop. In a small bowl combine the topping ingredients and then sprinkle a little topping on each muffin. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 18 – 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.

Makes 12 regular sized muffins.
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Ingredients:80 gm. Sugar
2 large eggs

Sifted Together:180 gm. cake flour
1 tsp. baking powder
1/4 tsp. salt

60 gm. fresh milk
70 gm. melted butter

Mix all the fillings together:

100 gm. Cream cheese – softened
1 1/2 Tbsp. caster sugar

Some chocolate chips for sprinkling

Method:

(1) Whisk eggs and caster sugar till light and fluffy.
(2) Add in fresh milk and melted butter into whisked eggs and lightly mix it.
(3) Pour in sifted flour ingredients and mix till well mixed.
(4) Pour batter into paper cups and then scoop a teaspoon of cream cheese mixture on top and then sprinkle top with some chocolate chips.
(5) Bake at 180C for about 20 min.s or till golden brown.
(6) Remove from oven and cool on wire rack.
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Ingredients:
Chocolate cake

4 egg white
4 egg yolks
160 gm. sugar
75 gm. cake flour
30 gm. corn flour
2 Tbsp. cocoa powder
1 tsp. baking powder

chocolate Butter cream:

125 gm. Butter
125 gm. margarine
80 gm. icing sugar
100 gm. melted cooking chocolate

Method:

(1) cake: Sift cake flour with cornflour, baking powder and cocoa powder.
(2) Whisk egg white until soft peak forms and then add in sugar gradually and whisk till sugar dissolved and mixture is thick and glossy.
(3) Drop in egg yolks, one at a time, making that it’s evenly combined before the next addition.
(4) Fold in flour mixture and pour mixture into an 8″ round cake tin.
(5) Bake at 175C for about 45 mins. or till skewer inserted in the middle comes out clean.
(6) Leave cake to cool on a wire rack.
(7) For chocolate butter cream, beat butter, margarine and icing sugar till light. Then pour in melted chocolate and mix till evenly mixed.
(8) Apply chocolate cream onto chocolate cake and decorate as desired.
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Ingredients for sponge cake:

3 eggs
50 gm. castor sugar
65 gm. cake flour
25 ml. cornoil

Chocolate mousse:

2 egg yolks
60 gm. sugar
100 gm. milk
20 gm. cocoa powder
50 gm. water
100 gm. whipped cream
1 Tbsp. chocolate liquer or Rum
10 gm. gelatine powder + 50 gm. water

Hazelnut Mousse:

40 gm. milk
40 gm. instant custard powder
40 gm. cold water
60 gn. Nutella /nugotin or hazelnut paste
170 gm. Dairy whipped cream
1 Tbsp. Kirsch
10 gm. gelatine powder + 50 gm. water

Method for cake:

(1) Whisk eggs and sugar till fluffy.
(2) Fold in cornoil and flour and pour into a lined 9″ cake tin.
(3) Bake at 175C for about 25 to 30 mins. Remove cake from oven and let it stand in tray for 5 mins. before removing onto a wire rack. Leave to cool completely.
(4) Pur cooled sponge cake either into a 9″ cake ring or 8″ cake ring. Making sure there is a gap at the edge for the mousse to flow down.
(5) For chocolate mousse: Boil milk, sugar and cocoa powder together. Add in egg yolks and stir vigorously till well mixed. Add in gelatine mixture and mix till well combined. Add in chocolate liquer or Rum.
(6) Fold in whipped cream. Pour on top of sponge cake. Level mousse and let it set in the fridge for awhile while preparing the hazelnut mousse.
(7) For hazelnut mousse, mix milk, cold water and instant custard powder together. Stir in nutella and melted gelatine mxiture. Slowly fold in kirsch and whipped cream. Pour hazelnut mousse on top of chocolate mousse.
(8) Leave in the fridge to let it set.
(9) Sieve some cocoa powder on top and serve chilled.
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