Ingredients:
45g egg yolk
195g whole eggs
135g sugar
45g cocoa powder
50g flour
45g sugar
40g heavy cream
60g milk
50g flour
1/4tsp baking soda
Dissolve sugar in cream and milk over gently heat. Whisk into flour and cocoa powder. It will be a stiff paste. Cover.
Whip eggs up with sugar until you can draw an initial over the top before it begins to disappear.
Whisk in cocoa paste.
Whisk in flour with baking soda.
Bake at 160C in a 25cm round tin.
Notes:
Need to adjust cocoa and flour ratios. Cocoa powder can be reduced 30g, I think.
Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts
Tuesday, 25 August 2015
Friday, 31 July 2015
Fudge Brownies
Adapted from Alice Medrich's Cocoa Brownies
Ingredients:
210g butter
250g sugar
100g cocoa powder
100g liquid fudge
3/8 tsp salt
coffee extract
3 large eggs -- cold
100g flour
Melt butter, sugar and cocoa. Stir until completely melted, and then take off heat.
Stir in the liquid fudge, salt and coffee extract.
Beat in eggs one at a time, followed by flour.
Bake at 160C until a skewer comes out nearly clean.
Notes:
You can remove it from the oven a little earlier, but it will be more squishy and difficult to slice cleanly.
The original Medrich cocoa brownie recipe is my go-to standard brownie recipe. I do usually make it with a little more cocoa powder, and often throw in different extracts and spices, but it is very good as it is. The main thing is that it needs a day to rest so the cocoa flavor matures.
The recipe with fudge is a little denser and chewier, and stays moist for longer. It has a stronger, more chocolatey taste right out of the oven, and despite the additional liquid, slices more cleanly (without freezing or any shenanigans).
Ingredients:
210g butter
250g sugar
100g cocoa powder
100g liquid fudge
3/8 tsp salt
coffee extract
3 large eggs -- cold
100g flour
Melt butter, sugar and cocoa. Stir until completely melted, and then take off heat.
Stir in the liquid fudge, salt and coffee extract.
Beat in eggs one at a time, followed by flour.
Bake at 160C until a skewer comes out nearly clean.
Notes:
You can remove it from the oven a little earlier, but it will be more squishy and difficult to slice cleanly.
The original Medrich cocoa brownie recipe is my go-to standard brownie recipe. I do usually make it with a little more cocoa powder, and often throw in different extracts and spices, but it is very good as it is. The main thing is that it needs a day to rest so the cocoa flavor matures.
The recipe with fudge is a little denser and chewier, and stays moist for longer. It has a stronger, more chocolatey taste right out of the oven, and despite the additional liquid, slices more cleanly (without freezing or any shenanigans).
Sunday, 24 May 2015
Cocoa Tangmian Cake
Adapted from Kitchen Tigress
Ingredients:
145g egg white
1/8tsp cream of tartar
75g sugar
75g butter
55g flour
30g cocoa powder
30g milk
65g egg yolk
1tsp coffee extract
1/8 tsp salt
Melt butter. When it is completely melted and starting to foam, dump in the cocoa powder and flour. Whisk in.
Whisk in the milk, then the yolks one at a time. Add the coffee extract and salt with the last of the egg yolk.
Whip the egg whites with the cream of tartar and sugar until firm peaks.
Fold the egg whites in thirds into the cocoa batter.
Bake at 170C for about 30 minutes.
Notes:
My cake rose, cracked, and then sank while cooling. I could not invert the cake in the pan to cool because it rose too high -- out of a fairly tall pan.
I might have done better to use a slightly larger pan because I increased all the ingredients a little.
Tasting Notes:
The flavor is good, but the texture has much to be desired. Back to the drawing board.
Ingredients:
145g egg white
1/8tsp cream of tartar
75g sugar
75g butter
55g flour
30g cocoa powder
30g milk
65g egg yolk
1tsp coffee extract
1/8 tsp salt
Melt butter. When it is completely melted and starting to foam, dump in the cocoa powder and flour. Whisk in.
Whisk in the milk, then the yolks one at a time. Add the coffee extract and salt with the last of the egg yolk.
Whip the egg whites with the cream of tartar and sugar until firm peaks.
Fold the egg whites in thirds into the cocoa batter.
Bake at 170C for about 30 minutes.
Notes:
My cake rose, cracked, and then sank while cooling. I could not invert the cake in the pan to cool because it rose too high -- out of a fairly tall pan.
I might have done better to use a slightly larger pan because I increased all the ingredients a little.
Tasting Notes:
The flavor is good, but the texture has much to be desired. Back to the drawing board.
Thursday, 12 February 2015
Marzipan Chocolate Cake
Adapted from 101 Cookbooks
Ingredients:
220g Marzipan -- 28% almonds, from Odense
180g whole almonds -- roasted
45g cornstarch
5 jumbo eggs
1/4 tsp salt
32g cocoa powder
80g butter
10g vanilla extract
Melt butter. Take off heat, and toss in the cocoa powder. Whisk until smooth right away.
Whilst blending, it is important to scrape down the sides and bottom of the blender every so often.
Put the marzipan and almonds into the blender and grind until fine. If there are some almond chunks still, that is fine. It is more important that you do NOT hit the nut butter stage. Toss in the cornstarch, and mix briefly.
Add eggs one at a time, blending in between. Add the vanilla extract and salt.
Pour in the cocoa + butter mixture and blend some more.
Divide into tins, and bake at 180C. It is ready when a toothpick comes out clean.
After 5-10 minutes, turn them out onto a rack. You should do this while the cakes are still hot, before they start steaming in the pan.
Notes:
When grinding the marzipan and almonds together, it is very important that you do not reach the point where the almonds start releasing oil. If there are still chunks of almond, it will blend down as you add in the eggs.
I am mostly doing this because I have marzipan with a very low almond content. The good stuff has a minimum of 53%. You might be able to use that straight up. My proportions of almond to marzipan is adjusted to achieve 60% almonds.
I poured out the almond + egg mixture into the pot with the cocoa powder + butter and whisked it in by hand. I only did this because I was not sure if my blender mixed everything properly. The next time, I'll just pour the butter mixture into the blender.
I divided the batter into 5 bear-shaped tins. They contain 150g of batter each, with leftovers. The original recipe suggests a 20cm tin, and I think that sounds about right to me.
For 150g of batter in a short tin, I only needed 20 minutes before the toothpick came out clean.
Tasting Notes:
Very dense and heavy. I might see about using less eggs next time.
Pierre Hermes has a similar recipe that involves heating the egg + marzipan mixture to 60C, I might give that a shot the next time.
Either skip the cocoa powder altogether -- some almond extract or rum might be nice -- or add more. The chocolate favor was not strong enough.
The cakes popped out of the tins nicely, and the lines from my bear tins were clearly delineated.
One of the bears had a giant bubble. Next time, rap the pans on the table before baking, or pour the batter in from a greater height.
Ingredients:
220g Marzipan -- 28% almonds, from Odense
180g whole almonds -- roasted
45g cornstarch
5 jumbo eggs
1/4 tsp salt
32g cocoa powder
80g butter
10g vanilla extract
Melt butter. Take off heat, and toss in the cocoa powder. Whisk until smooth right away.
Whilst blending, it is important to scrape down the sides and bottom of the blender every so often.
Put the marzipan and almonds into the blender and grind until fine. If there are some almond chunks still, that is fine. It is more important that you do NOT hit the nut butter stage. Toss in the cornstarch, and mix briefly.
Add eggs one at a time, blending in between. Add the vanilla extract and salt.
Pour in the cocoa + butter mixture and blend some more.
Divide into tins, and bake at 180C. It is ready when a toothpick comes out clean.
After 5-10 minutes, turn them out onto a rack. You should do this while the cakes are still hot, before they start steaming in the pan.
Notes:
When grinding the marzipan and almonds together, it is very important that you do not reach the point where the almonds start releasing oil. If there are still chunks of almond, it will blend down as you add in the eggs.
I am mostly doing this because I have marzipan with a very low almond content. The good stuff has a minimum of 53%. You might be able to use that straight up. My proportions of almond to marzipan is adjusted to achieve 60% almonds.
I poured out the almond + egg mixture into the pot with the cocoa powder + butter and whisked it in by hand. I only did this because I was not sure if my blender mixed everything properly. The next time, I'll just pour the butter mixture into the blender.
I divided the batter into 5 bear-shaped tins. They contain 150g of batter each, with leftovers. The original recipe suggests a 20cm tin, and I think that sounds about right to me.
For 150g of batter in a short tin, I only needed 20 minutes before the toothpick came out clean.
Tasting Notes:
Very dense and heavy. I might see about using less eggs next time.
Pierre Hermes has a similar recipe that involves heating the egg + marzipan mixture to 60C, I might give that a shot the next time.
Either skip the cocoa powder altogether -- some almond extract or rum might be nice -- or add more. The chocolate favor was not strong enough.
The cakes popped out of the tins nicely, and the lines from my bear tins were clearly delineated.
One of the bears had a giant bubble. Next time, rap the pans on the table before baking, or pour the batter in from a greater height.
Monday, 12 January 2015
Mocha Ogura Cake
Original recipe by Kitchen Tigress
Ingredients:
310g egg white
1/2 tsp cream of tartar
140g caster sugar
125g egg yolk
100g egg white
80g cooking oil -- I used rice bran
40g cocoa powder
140g brewed coffee -- see notes
110g plain flour
1/2 tsp salt
Line a 25cm round cake tin. If you have a pan that is at least 8cm tall, you can choose not to line the sides. (see notes)
Heat the oil until smoking. Stir it slowly into the cocoa powder until it is smooth. I recommend adding just enough oil to form a thick paste with the cocoa powder, smoothing it out, and then stir in the rest of the oil.
Put the kettle to boil. Place a roasting pan or similar at the bottom of the oven, and preheat it to 170C.
Whip 310g of egg whites until foamy and add the cream of tartar. Once the cream of tartar is dissolves, add the sugar in slowly. Whip until stiff peaks.
Whip the remaining egg white and yolk until foamy, then tip in the cocoa mixture. Whip until thick. Keep whipping while slowly pouring in the coffee.
Gradually sift the flour into the bowl. Add the salt last.
Fold the whipped egg whites into the cocoa mixture in thirds. Make sure there are no lumps of egg white and no white streaks.
Pour the mixture into the prepared cake pan at a height.
Pour the hot water into the pan -- 1cm of water should be enough -- and put the cake in. Bake at 170C for 30 minutes, and then turn it down to 130C until it's no longer jiggly in the middle and the top bounces back when gently pressed.
Let rest in the pan for 10 minutes or so, before turning it out onto a plate. Peel off the paper on the sides, if used, then let cool completely before slicing.
Pan Size:
I used a 25cm round tin that is 8cm high, but the cake rose to 12cm or so in a mushroom shape before it sunk. So you can probably use a larger tin or half the recipe for a 20cm square tin (would still need to have high sides).
Tasting Notes:
Lovely. Soft, fluffy and moist mocha sponge.
Try to wait until it's completely cool to slice so that it does not wet down. I was greedy and unable to do this.
Coffee Notes:
I used some sous vide brew made with a boost of vanilla powder, but I will try using a stronger filter brew the next time I make this.
You can substitute water mixed with instant espresso powder, but I find that it does not taste as good.
Future Notes:
I plan to try a chai version for my man soon, as well as a green tea version.
Ingredients:
310g egg white
1/2 tsp cream of tartar
140g caster sugar
125g egg yolk
100g egg white
80g cooking oil -- I used rice bran
40g cocoa powder
140g brewed coffee -- see notes
110g plain flour
1/2 tsp salt
Line a 25cm round cake tin. If you have a pan that is at least 8cm tall, you can choose not to line the sides. (see notes)
Heat the oil until smoking. Stir it slowly into the cocoa powder until it is smooth. I recommend adding just enough oil to form a thick paste with the cocoa powder, smoothing it out, and then stir in the rest of the oil.
Put the kettle to boil. Place a roasting pan or similar at the bottom of the oven, and preheat it to 170C.
Whip 310g of egg whites until foamy and add the cream of tartar. Once the cream of tartar is dissolves, add the sugar in slowly. Whip until stiff peaks.
Whip the remaining egg white and yolk until foamy, then tip in the cocoa mixture. Whip until thick. Keep whipping while slowly pouring in the coffee.
Gradually sift the flour into the bowl. Add the salt last.
Fold the whipped egg whites into the cocoa mixture in thirds. Make sure there are no lumps of egg white and no white streaks.
Pour the mixture into the prepared cake pan at a height.
Pour the hot water into the pan -- 1cm of water should be enough -- and put the cake in. Bake at 170C for 30 minutes, and then turn it down to 130C until it's no longer jiggly in the middle and the top bounces back when gently pressed.
Let rest in the pan for 10 minutes or so, before turning it out onto a plate. Peel off the paper on the sides, if used, then let cool completely before slicing.
Pan Size:
I used a 25cm round tin that is 8cm high, but the cake rose to 12cm or so in a mushroom shape before it sunk. So you can probably use a larger tin or half the recipe for a 20cm square tin (would still need to have high sides).
Tasting Notes:
Lovely. Soft, fluffy and moist mocha sponge.
Try to wait until it's completely cool to slice so that it does not wet down. I was greedy and unable to do this.
Coffee Notes:
I used some sous vide brew made with a boost of vanilla powder, but I will try using a stronger filter brew the next time I make this.
You can substitute water mixed with instant espresso powder, but I find that it does not taste as good.
Future Notes:
I plan to try a chai version for my man soon, as well as a green tea version.
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