Cake Zone

How to make a truly irresistible chocolate lava cake?

2009-08-18T11:48:00.004+08:00

Chocolate Lava Cake

A truly irresistible melt in the mouth that would boost your after meal experience. This dessert has a liquid center that's no doubt better than whatever you have thought of, which is usually served in individual ramekins.

Yield: 4 servings

Ingredients

6 oz. Semi-Sweet Baking Chocolate or 70% dark chocolate bar
6 oz. Butter (softened)
3 pcs large eggs
1/2 cup refined sugar
1/3 cup all-purpose flour (sifted)
Butter to grease the Ramekins

How to prepare:

Preheat oven to 350°F or 175°C
In a double boiler, melt chocolate bar in low flame.
In a separate dry clean bowl, beat the eggs, and add sugar until fluffy
Stir in melted chocolate until blended
Add in flour until smooth. Mix slowly. Do not overbeat.
Butter four ramekins, and pour in chocolate batter.
Cook for about 10 minutes. ( you may place the ramekins on a tray with 1/2 inch deep water)
Tip ramekins upside down onto dessert plates and serve.

Some useful tips:

Tips:

For the guests to fully appreciate the liquid, chocolaty lava cake, prepare the batter ahead, then bake 10 minutes before serving.
In greasing the ramekings, butte the bottom first, then the sides, wiping from the bottom up to the top. This will help the chocolate to rise evenly.
Baking time may vary depending on how you want your lava would look like..more runny and super liquid oozing from the center would take take shorter baking time. If you want the top to be cooked through, but the center to be liquid, check with a toothpick after 10 minutes. If you do not want it liquid in the center, baker longer than 10 minutes and you will have an incredibly moist chocolate cake in ramekins. So either way, you can't go wrong.
You may serve your lava cake with Crème Anglaise or Raspberry sauce.

Everybody will surely enjoy this not so sinful irresistible dessert!

OATMEAL FRUIT SMOOTHIE

2009-06-23T05:48:00.004+08:00

This is great and perfect for breakfast. Easy and quick to prepare, highly fibrous, which fills your stomach keeping you up all morning.
1 cup soy milk
1/2 cups rolled oats
1 banana, broken into chunks
14 frozen strawberries
1/2 teaspoons vanilla extract
1‐1/2 teaspoons white sugar
In a blender, combine soy milk, oats, banana and strawberries. Add vanilla and sugar if desired. Blend until smooth. Pour into glasses and serve.

How to make a birthday cake that children will surely love?

2009-05-30T13:51:00.003+08:00

Birthday is one occasion which all long to celebrate especially on its first year. But birtdays without a perfect birthday cake would not be complete. Birthday cake is always thought of and is never missed during the planning stage. Birthday cake is the most important item to be displayed in the table for it brings the entire atmosphere joy and happiness in the occasion. Its quite ironic though, that the birthday cake is always the least item to be consumed. So to ensure that every guest and kids will surely love your birthday cake, try making one yourself.

To prepare the base cake refer to Chocolate Decadent Cake Recipe. Change baking pan into 9"x 5" rectangular pan.

Frosting: Creamy butter frosting recipe

75 grams unsalted butter
1/4 tsp salt
1 tsp vanilla extract
3 1/2 cups sifted confectioners sugar
4 Tbsp tablespoons milk

In a large clean mixing bowl, cream butter, salt, and vanilla using a hand mixer until light and fluffy. Gradually add sugar, beating after each addition. Add 3 tablespoons milk, continue beating until smooth. Beat in more milk until desired spreading consistency is reached.

Chocolate Ganache for decorations and letterings
100 grams bittersweet chocolate, chopped
100 grams heavy cream
25 grams unsalted butter

DIRECTIONS
In a large saucepan, heat the chopped chocolate, heavy cream and butter stirring constantly until all the chocolate is melted and texture is smooth. Do not boil the chocolate mixture. When the right consistency and texture is achieved, remove immediately from heat and transfer in another container. Cool completely and store in the refrigerator. Ganache can be reheated in a double boiler over simmering water or using microwave oven.
For decorations, beat the cooled ganached until fluffy. Pour in pastry bag with the desired decorating tip attached.

How to make banana smoothie?

2009-05-25T05:55:00.011+08:00

Banana is the bicycle rider’s best friend and diarrhea sufferer’s ally

Banana gains its popularity among bikers, athletes, and most especially among body builders because of its high level of potassium which facilitates in muscle contraction. Studies revealed that people with high potassium level are less likely to have hypertension. Banana is also rich in magnesium, vitamin B6, providing one-third of the RDA. So start including banana in your daily diet.
I never thought banana could be a good component of a smoothie. I find it yucky at first especially when the banana is smashed and blended forming a slimy bubbly texture. I also do not like its soury smell. However when I read the nutritional facts of banana and how essential it is for athletes and gym goers, I started researching in the internet the best way of making a smoothie out of banana. Here, let me share what I found from videojug.

Low Calorie Applesauce Muffins Recipe

2009-05-14T07:19:00.003+08:00

P`|!nG

I got this recipe from the book, The Cancer Survivor’s Guide: Foods that Help You Fight Back!
For health conscious people, this low-fat muffin recipe is perfect for breakfast because it does not have eggs and butter which further eliminates a great deal of cholesterol. It is quick to prepare and assemble.

Yield: 10 muffins

2 1/2 cups whole-wheat pastry flour
1/4 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup unsweetened applesauce
1/2 cup soy or other nondairy milk
1 tablespoon vegetable oil
1 tablespoon molasses (not blackstrap)
1 tablespoon vinegar (such as apple cider vinegar)
1/2 cup raisins or dried cranberries
1/4 cup chopped walnuts
vegetable oil spray

Preheat oven to 375 F.

Mix well flour, sugar, cinnamon, nutmeg, baking soda, and salt in a bowl.

In a larger bowl, combine applesauce, nondairy milk, oil, molasses, and vinegar. Mix thoroughly. Add flour mixture and stir just to mix. Add in raisins. Spoon into lightly vegetable oil sprayed muffin cups, filling 3/4 full.
Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

The muffins can be stored in an airtight container for 3 days in the refrigerator. If longer storage is required, place the muffins in the freezer for up to 1 month. Thaw before serving.

Chocolate Smoothie by Karen Knowler

2009-05-13T06:54:00.003+08:00

One perfect smoothie after a heavy work-out. You may reduce the calorie content by thinning out the nut milk or using just water.

A treat for this mother's day: Peanut Butter Bars

2009-05-10T17:37:00.003+08:00

Treat you mom with low calorie delicacy to show how important she is to you....this recipe is very easy and quick to prepare.

Peanut Butter Bars

100 grams sugar lb White Sugar
100 grams Brown Sugar
1 piece large eggs
100 grams Butter, softened
4 oz Peanut Butter
1 teaspoon baking soda
1 teaspoon vanilla
100 grams flour
1 cup oatmeal
Frosting:
1 1/2 c powdered sugar
2 tablespoon dutch cocoa powder
1/4 c peanut butter
2 tablespoon milk
1/2 ts vanilla

Preheat oven at 35O°F. Grease a 9x4 rectangular pan.
In mixing bowl beat egg, butter, peanut butter, sugar vanilla until soft and fluffy.
In a separate bowl mix together well baking soda,vanilla,flour,and oatmeal.
Add gradually the dry ingredients to the cream.

Spread evenly in pan.
Bake for 10 to 15 minutes or until done.

Spread with frosting.

For Frosting:

In a bowl whisk together the sugar and cocoa.
Heat peanut butter, milk and vanilla over low heat; add to dry ingredients.

How to make sponge cake

2009-05-05T08:10:00.002+08:00

Classic: How To Make Sponge Cake
Try this easy step-by-step procedure on how to make sponge cake.

Sponge cakes are airy light cakes leavened by egg white. Unlike in chiffon, it does not contain oil and fats. A variety of sponge cake recipes are developed incorpating various fillings like fruits, chocolates, nuts, milk and cream

How to make green smoothie

2009-05-02T06:20:00.001+08:00

Its highly fibrous and its good for those who have irregular bowel movement.

Tropical Fruit Smoothie (part II)

2009-05-01T07:59:00.001+08:00

Orange Pineapple Recipe
1/2 cups orange juice
1/4 cups pineapple juice
1/2 banana
1/4 teaspoons ginger root ‐‐ fresh, peeled, grated, up to 1/2 teaspoons
1/2 cups crushed ice ‐‐ or 2 small ice cubes
Blend all ingredients in a blender or food processor until smooth

Papaya Smoothie
2 papayas, ripe
1/2 cups orange juice
1/2 cups vanilla frozen yogurt
Copyright 2004 http://SportSpecific.com
Smoothies for Athletes
Peel, seed and coarsely chop papayas. Combine all ingredients in a blender or food processor and blend until smooth. Makes 2 servings. About 2 cups of papaya cubes would make two tall glasses of smoothie. Select the ripest for best flavor. If not ripe enough, you may have to add a little sugar to the smoothie.

Tropical Fruit Smoothie (part I)

2009-04-30T13:09:00.003+08:00

Over the past 2 weeks I have featured here basic smoothie recipes just apt for this
summer. The heat these days is just excruciating and taking a glass of smoothie each with nutritional value surely helps you chill. The following smoothie recipes I am going to share are all tropical fruit flavored and are readily available this summer.I make my smoothie every morning just right before I take my jog and my regular work out. It is truly refreshing not to mention its rich in Vitamin C help strengthen your immune system.

Slushy Sweet lemon milkshake
6 oz frozen lemonade concentrate
1 cup milk
1 cup water
sugar to taste, the lesser the better (not to exceed 1/4 cup... it would make your smoothie tastes like melted candy)
10 to 12 ice cubes

Blend all ingredients in an electric blender at high speed for about 30 seconds, until smooth. Serve immediately.

NOTE: to produce a more smooth and savory smoothies, blend first the solid ingredients, add water, then add ice cube one at time and until crushed. Increase blender speed to high for 30 seconds, or until smooth.

Mango Banana smoothie
1 cup frozen mango
1 frozen banana
SUgar to taste
Vanilla extract
Ice

Blend until smooth.

Mango Papaya Smoothie
1 mango, peeled, pitted, and chopped coarse
1 papaya, peeled, seeded, and chopped coarse
2 cups plain yogurt
1/4 cup water
2 tablespoons fresh lime juice plus 4 lime slices for garnish
3 tablespoons honey, or to taste
1/4 teaspoons almond extract or flavoring
10 ice cubes

Blend mango, papaya, yogurt, juice, honey, almond extract at slow speed, and water
Increase blender speed and add ice cubes in batches until the mixture is smooth enough.
If texture is too thick, add another batch of ice cubes to thin the smoothie. Add enough to desired consistency.
Serve immediately

Blueberry Cheesecake

2009-04-28T11:47:00.005+08:00

Photo by: trinitychau

crust:
1 1/4 cups crushed graham crackers
3 Tablespoon melted butter
1 Tablespoon refined sugar

filling:
450 grams softened cream cheese
1 cup sugar
4 eggs
1/2 cup heavy cream
1 tsp vanilla
Blueberry Comstock filling

Procedure:
Preheat oven to 350°F
Line 9" spring form fan with foil or parchment paper
In a bowl, put together all ingredients for the crust. Press into the bottom of a foil-lined 9" spring form pan. Refrigerate to set for 2 hours.
In your mixing boil beat the cream cheese til smooth and soft and slowly add sugar.
Add eggs one at a time mixing well every after addition.
Fold in heavy whipped cream. and vanilla.
Note: for a less airy and volume, do not whip the cream, just blend well with the cream cheese. Pour over crust.
Bake in the oven for 45 to 50 minutes.
Cool completely.
Top with blueberry filling. Chill for 4 hours before serving.

Tempering Technique

2009-04-26T07:13:00.001+08:00

Tempering is a heat treatment technique for metals, alloys and glass. Tempering is conducted by a controlled reheating of the work piece to a temperature below its lower critical temperature.

In baking tempering method is also applied before egg is added into a hot mixture. Tempering is accomplished to avoid coagulation or curdling of egg or egg yolk when added into a hot mixture and in order to achieve a more homogenized smooth batter.

How is it done?
Place egg, egg yolk, or any mixture with egg in a separate mixing bowl.
Take a small portion of the hot mixture and add it slowly into the egg mixture. Stir adequately to completely mix the egg with the hot mixture.

Pour the tempered egg into the hot mixture and stir gently until a homogenized smooth texture is achieved.

Black Samba Recipe

2009-04-25T06:45:00.003+08:00

A moist chocolate cake frosted with mango cream.

Use the chocolate cake decadence recipe for the base.

For the brandy syrup
50 g hot water
50 g sugar
60 g brandy

Dissolve sugar in hot water. Add the brandy when the sugar syrup is cool. Alternatively, you may boil the water with sugar until the sugar is melted. Let it cool completely before adding the brandy.

For the frosting:
500 grams All Purpose Whipping cream
Diced mangoes - keep them small to prevent the layers from sliding.

Assembly:
Slice the chocolate cake into three layers
Generously brush with the brandy syrup to keep the cake moist.
Spread whipped cream and top with diced mangoes.
Spread with a little more whipped cream and top with the next layer. Do the same to the second and third layer (topmost layer).
For the top layer, use sliced mangoes
Brush the mangoes with melted apricot jelly to keep the mangoes from drying and turning dark.

Steamed pudding procedure

2009-04-24T06:55:00.003+08:00

1. Generously brush softened butter all over the bottom and sides of the mold.
2. Seal the mold using a piece of parchment paper secured by a thick rubber band or kitchen twine.
3. Cover the mold tightly with foil and then place inside the pot. The mold must be placed on a wire rack in the pot.

Chocolate Decadence

2009-04-24T05:53:00.005+08:00

One of the very first recipes Noulan's Kitchen has developed is the chocolate decadence cake. It is a very fast moving delicacy which turns everyone who tasted it to be in cloud 9.

Yield: 12 slices - 9" inch round cake

60 grams Dutch Cocoa powder
60 grams vegetable oil
40 grams brown sugar
150 mL water

225 grams All Purpose Flour
1 teaspoon baking soda
1 teaspoon salt

50 grams salted butter
55 grams shortening
1 teaspoon vanilla powder (FERNA)
180 grams sugar
90 grams brown sugar
3 pcs large eggs
150 grams full cream milk

Procedure:
Heat oven to 350°F. Grease and flour a 9" round baking pan.
In a large bowl, combine cocoa powder, vegetable oil, brown sugar, and warm water. Stir using a whisk until smooth. Allow to cool and set aside.
Sift the flour, baking powder, and salt together,mix thoroughly.
Cream the butter and sugar together. Add eggs one at a time mixing well after each one.
Add in flour mixture and milk alternately.
Fold in chocolate mixture.

Filling:
300 g Condensed milk
460 g full cream milk
4 pcs egg yolks
50 g corn starch
30 g dutch cocoa powder

In a medium sized saucepan, heat condensed milk and full cream milk. Add the cocoa powder.
In a separate container mix egg yolk and corn starch.
Combine the egg yolk mix and the milk . Continue stirring until smooth and texture is thick.
NOTE: Temper the egg yolk before adding into the milk-chocolate mixture.

Frosting:
1:1 ratio of dark chocolate and all purpose cream
e.g. 250 g dark chocolate and 250 g all purpose cream.
10% unsalter butter
e.g 50 grams butter

In a double broiler, melt the dark chocolate. Add the all purpose cream and butter.
Allow to cool and harden overnight in a refrigerator.
Beat the hardened chocolate cream until fluffy.

Tiramisu Recipe

2009-04-23T08:49:00.005+08:00

I always thought of tiramisu as a Japanese cuisine but when I started my Kitchen gourmet business 5 years ago, I found out its not. Tiramisu is actually one of the most popular Italian cakes. It is made of savoiardi (also known as known as lady finger biscuits and locally called as broas) dipped in espresso or strong coffee and layered with a whipped mixture of egg yolks, mascarpone, and sugar, and topped with cocoa. Because mascarpone is expensive and rare to find locally, the recipe which I will share is a modification of the real tiamisu recipe.Coffee Rhum Syrup
Broas or Lady finger biscuits
Chocolate Cake
Cocoa Powder
Chocolate coated coffed beans

Mousse:
150 grams Cream cheese, softened (Anchor)
200 grams Condensed Milk
1 tablespoon Gelatin dissolved in 3 oz water (Ferna Brand)
1/4 teaspoon vanilla powder (Ferna Brand)
250 grams All Purpose Whipping Cream
4 grams Instant Coffee (Nescafe) dissolved in 1 oz water

Procedure:

In a medium bowl, beat cream cheese until smooth. Blend in condensed milk. Set aside.
Dissolve gelatin powder in water and place in a water bath until powder is completely dissolved. Set aside to cool.
Stir in the cold gelatin mix into the cream cheese mixture.
Fold the whipped cream into the cream cheese mixture.
Get one third of the mixture and add instant coffee mix. Using a wooden spoon, blend well.
Assemble the tiramisu

How to assemble:

Place a 1/2 inch thick round chocolate cake in a spring pan.
Glaze the cake with coffee rum syrup
Pour two third of the tiramisu mixture on top of the chocolate cake until to about 1/2 inch thick
Place broas sticks on top of the tiramisu layer until completely covered.
Soak broas with coffee rhum syrup
Pour the rest of the tiramisu mixture on top of the broas layer.
Allow to set overnight

Coffee Rhum Syrup:
65 grams sugar
65 grams water
5 grams instant coffee
100 ml rhum liquor

How to make the best puddings?

2009-04-23T06:20:00.002+08:00

For steam puddings, lidded metal molds are ideal. Seal mold with a piece of parchment paper secured with kitchen twine or a thick rubber band, and then cover with foil, sealing edges.
Water bath method. Fill a baking pan with hot water to reach halfway up the sides of the mold. the simmering water provided gentle heat to ensure that the pudding is evenly cooked.
Observe the water. The water must gently simmer the steaming process and not be allowed to boil. You may also need to add more water during the steaming.
Unmolding. Remove the mold from the water bath and let it cool. The pudding must be cold enough before unmolding. Carefully run a knife around the edge to loosen.
Bread pudding shield. To prevent splattering, shield pudding with foild when pouring water into the baking pan; remove the foil before cooking.

Applesauce for a festive pudding

2009-04-22T10:05:00.004+08:00

One truly best of all the best toppings for festive pudding is applesauce. Toppings can be stored in an airtight container in a refrigerator for up to one week or in the freezer for up to one month. Frozen toppings must be thawed completely to room temperature.

Yield: makes enough for a steamed pudding
2 large apples
2 tablespoons water
1 1/2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Peel and core apples, and cut into chunks.
Place in a small saucepan with the water, sugar, and spices. Covering the saucepan, cook over low heat until apples fall apart, about 10 minutes. Continue cooking, uncovered, for 5 minutes more. Stirr constantly. Remove from heat, let cool.

Chocolate Bread Pudding Recipe

2009-04-22T09:29:00.003+08:00

Yield: 8-10 servings

"A 9x13 glass baking dish may be used intead of gratin dish. You can also use white bread in place of brioche. I suggest you choose the best quality chocolate you can find for a more delightful and savory dessert. Use a vegetable peeler to shave chocolate for garnish."

170 g bittersweet chocolate, finely chopped, plus 1/2 oz. shaved for garnishing (if desired)
500 g half-and-half (1 quart)
4 pcs large egg yolks
75 grams refined sugar
2 teaspoons vanilla extract
1 loaf brioche (approx 1 pound)
1 8-oz container creme fraiche

INSTRUCTIONS:
Preheat oven to 325°F. Place chocolate in bowl (heat-proof). In a small saucepan, bring half-and-half just to a simmer and pour over the chocolate. Let stand 5 minutes, then stir with a wooden spoon until smooth.
In a separate bowl, whisk egg yolks, sugar, and vanilla. Add the chocolate mixture, and whisk until smooth.
Cut brioche in 1/4-inch-thick slices. Cut-off rounds; slice each in half, and set aside. Cut each slice into quarters. Fill a 9x12 gratin dish or a deep oval roasting dish with the quartered bread. Pour half the chocolate mixture over the bread, and press down with a spatula to help the bread absorb the custard. Arrange reserved bread pieces on top.
Pour remaining chocolate mixture over bread until it is completely covered and all cracks are filled. Press bread down with a spatula to soak thoroughly. Clean the edges with a damp cloth. Let stand for 30 minutes.
Place dish in a large roasting pan, fill pan enough hot water to reach halfway up sides of dish. Bake for 35 minutes or until pudding is set. Transfer to a wire rack to cool for about 15 minutes.
In another small bowl, whisk creme fraiche until soft peaks are formed. Serve pudding warm, garnished with dollops of creme fraiche and chocolate shavings, if desired.

Fruit Cocktail Smoothie

2009-04-20T07:07:00.004+08:00

here is another easy-to-make smoothie that is surely refreshing and would quench your thirst during this hot hot summer season. It is called fruit cocktail smoothie with a dash of cinnamon taste.

8 ounces canned fruit cocktail, chilled
1 cup milk
1/4 cups nonfat dry milk powder
1/2 teaspoons vanilla
1/2 cups ice cubes
2 dashes ground cinnamon

Combine undrained fruit cocktail and remaining ingredients in the blender container. Cover, blend at medium speed until completely combined. Add ice cubes or crushed ice, cover and blend till smooth. Sprinkle with additional cinnamon (for garnish) if desired. Serve immediately.

Cappucccino Smoothie

2009-04-19T16:33:00.002+08:00

2 cups brewed double strength coffee
1 pint coffee ice cream
6 cups ice
1 1/2 cups milk
Whipped cream, if desired
Cinnamon for garnish
Place coffee, ice cream, ice and milk in blender. Mix until smooth. Top with whipped cream and cinnamon.

Berry Banana Smoothie

2009-04-19T16:30:00.001+08:00

1 large banana, peeled, sliced and frozen
3/4 cups frozen or fresh strawberries, raspberries or blueberries
3/4 cups low‐ or non‐fat vanilla frozen yogurt
1 12ounces can or bottle of regular or diet ginger ale, chilled
Place all the ingredients in a blender or food processor. Cover and blend at highest speed until smooth. Note: if you use fresh berries, try to use a frozen banana, and if you use a fresh banana, go for frozen berries. Otherwise your drink will be too thin. Both fruits being frozen will give you a satisfyingly thick drink

BANANA HAZELNUT SMOOTHIE

2009-04-16T13:02:00.004+08:00

Peel bananas, slice and place on a cookie sheet. Put in freezer and freeze until solid. Remove from freezer and place in blender. Slice berries and add to blender. Pour in yogurt. Blend until smooth. Pour into glass and serve.

4 medium bananas, peeled and sliced into 1/2 inch pieces
6 tablespoons light brown sugar
1/4 cups hazelnuts
1 cup ice cubes
1/4 cups milk
1/4 cups dark rum or hazelnut liqueur
2 tablespoons chopped hazelnuts, for garnish (optional)

Place the sliced bananas in a sealed plastic bag and put them in the freezer for 1 hour. Place the brown sugar and 1/4 cups hazelnuts in a blender and grind together until fine. Place the frozen bananas, ice cubes, milk, and rum in the blender with the sugar and nut mixture. Blend until smooth. Pour the smoothies into 4 goblets or tall glasses. Garnish with chopped nuts, if desired. Serve immediately

Smoothies for athletes

2009-04-15T13:07:00.002+08:00

BANANA NUTBREAD SMOOTHIE
1 ounce hazelnut liqueur
ounces banana liqueur
ounces vanilla syrup
2 ounces half and half
banana
2 cups of ice
1 teaspoon chopped walnuts
2 ounces whipped cream
Pour liqueurs, syrup, half and half, banana and half of the walnuts into blender. Add ice and blend until smooth. Pour into glass and top with whipped cream. Sprinkle chopped nuts on top.

BANANA OATMEAL SMOOTHIE
1 cup milk
1 packet instant oatmeal, regular flavor
1 whole banana, cut in chunks
1 cup orange juice
Combine all ingredients in a blender. Cover and blend on high speed for 1 minute.