Chocolate Brownies with White Chocolate Topping

Chocolate cravings were calling out and since P. was back from his trip from North Pole (ok, close to the Antartic to be precise) I thought I made some brownies for him and for my weekend getaway to Portland. Pictures here (and if it's not there then it's coming soon). Surprisingly the beach wasn't too cold. The warmth of the locals made up for it and also the wonderful dogs! I've never seen happier dogs!

I've got such a soft spot for animals. When I was growing up, we had two adult dogs and seven puppies. Mom wasn't too happy about being the lone person responsible for all the pets and so one day when the kids were at school, she gave the puppies away. We were left with a fat little puppy, which I refused to let go off, his mom, Lucky, and a beautiful white male, Rex. After the dogs died of old age, we had three chicks (which didn't live very long) followed by, two cats - Snowy and Ruby, and much later, goldfish.

I've always wanted rabbits but never had them. Once, a hawk got caught in our roof and although it was a vicious thing, it was smart and fascinating. It's just too damn bad I can't have any in my little apartment now. Sigh.

Chocolate Brownies
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185g butter, melted
1/4 cup cocoa butter, sifted
1 cup caster sugar
2 eggs
1 cup self-raising flour. sifted

Method
1. Preheat the oven at to 160c (325f).
2. Place the butter, cocoa, eggs, sugar and flour in a bowl and mix until smooth.
3. Spoon into 20cm (8 in) square slice tin (buttered).
4. Bake for 45 - 50 mins or until skewer comes out clean when tested.
5. Remove from oven and let it cool.
6. Melt white chocolate in microwave for 1 minute. Remove, stir and reheat for another minute.
7. Spoon the white chocolate over the brownie really quickly using back and forth strokes - not unlike sifting flour or using a Wii controller.

8. Let the white chocolate cool then cut and serve.

Flourless Orange Chocolate Cake

Happy Mothers' Day to all the mom's out there. Special note to my sisters: Michelle, Bee, and, especially of course, my mom, for being such incredibly awesome women! You've done a wonderful job bringing great kids up into the world (which means also, me).

This cake was pretty easy, however, no flour means a longer baking time. Mr. G and family had some for tea and Mr. G couldn't resist having seconds even when his mom was saving it for dessert later tonight.

As usual, I'd improvised. The original recipe was without orange (or cream and Cointreau) so you can omit the orange juice and zest and replace it with two (2) tablespoons of vanilla extract instead. You can also add some nuts like macadamia or walnut. They would go well. I would say be bold and go wild with this cake. There's plenty of ways to make it your signature cake.


Flour-less Orange Chocolate Cake
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280g of dark cooking chocolate, chopped
250g unsalted butter
5 eggs
1/2 cup caster sugar
1 tbsp cocoa powder
juice of an orange
zest of an orange
300ml double cream
3 tsp Cointreau or orange liqueur (optional)

The Fun
1. Preheat the oven to 180c
2. Lightly butter the baking tin and sprinkle one tablespoon of sugar around the tin and shake off excess.
3. Melt the butter and chocolate in a double pan until smooth. Stir frequently.
4. Beat the eggs (one by one) in with the sugar until fluffy.
5. Add cocoa, half the juice and 3/4 the zest (keep the rest to decorate).
6. Slowly add in the chocolate mix.
7. Pour into baking tin. Tap gently to release air bubbles.
8. Place cake tin in a roasting pan covered 3/4 inch up with boiling water.
9. Bake for 50 minutes to an hour.

The Cream Top
1. Beat cream till thick and ... you know... whippy.
2. Spread on cake.
3. Add zest, orange juice and liqueur.

Have small dosages of the cake first because it's truly rich. So rich that you'll be blessed with an extra inch to your tummy, hips, hair, arms (put wherever applicable). But hey, if you think it's bad... that's why it's awesomely good.

Ginger Tiramisù

For your benefit, I must tell you that I'm getting hooked to this blog. I'm constantly thinking of baking, cooking, ingredients, new china.... It's like, every morning I wake up and I need my daily dose of food-blog-fix!

I told Mr. G that I get all pumped up just thinking about what to do next; how to make it look pretty; figuring out the best way of photographing it and then putting it on display. (I get so so so so excited when another food blogger drops by and leaves a comment - it's like there's some sort of kinship going on).

This is a really easy recipe to follow. But don't soak the biscuits too long or else you'll end up like mine... in the bin.

I also have to warn you, you don't want to share this with too many people. Why not? Well, let's just say I didn't have trouble finishing this on my own.

Ginger Tiramisù
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600ml thickened cream
3/4 cup coffee liqueur like Kahlua
250g Ginger Nut biscuits
grated chocolate or cocoa powder, to garnish

The Method
1. Whip cream until soft peaks form.
2. Pour coffee liqueur into a flat dish.
3. Place biscuits into the dish, soak it for 5 seconds on each sides. (Be careful not to soak it too long)
4. Take one biscuit, spread a tablespoon of cream, then sandwich another biscuit on top.
5. Turn biscuits on the side and continue to layer until you have a log.
6. Smooth the remaining cream over the top and sides.
7. Refrigerate for a few hours for a crunchy texture or longer for a softer dessert.
8. Garnish with cocoa powder and chocolate shavings.
9. Sit back with a love letter and spoon in. Purr, baby, purr!


(Note to Mr. G: Happy Anniversary honey!)

French Chocolate Cake

What I like do on some nights is to snuggle up in bed, warm and toasty, in my cosy PJs, with a recipe book or two. It is quite comforting especially when Mr. G isn't there to provide me the same service. In bed with my cooking books is almost therapeutic. Gorgeous pictures; fascinating words; fresh, everyday ingredients; I'm as happy as a cat with a saucer of cream.

This recipe is from a French recipe book I stole from Mr. M. I'm sure he won't miss it much. He's hardly got any time to cook anyway. Besides, I'm putting it to respectable use. Poor thing. Never quite understand why people don't use their cooking books.

It's also perfect because I received a 'thank-you-but-no-thank-you' email from a 'prospective' employer (which I was quite keen on) so my spirit fell into self-pity mode. I needed a challenge and comfort. A rich, generous, soothing and delicious suitor to seduce me to a place where rainbows, pink bunnies and fairies lives. This recipe was definitely a worthy experiment. It's more than I usually bother.

It takes a bit more work but all work of effort is a work of art. And I have the proof looking at me on my kitchen bench, smelling like heaven. Sweet mother of sugar, this is one cake you want to bottle up and spray on whenever you need a lift. (And bless those French, they really do know a thing or two about food).

French Chocolate Cake
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1/2 cup caster sugar
280g dark chocolate, chopped
125g unsalted butter, softened and chopped
2 tsp vanilla essence
5 eggs, separated
1/4 cup of flour, sifted
3 tsp of instant coffee* (optional)
pinch of salt
3 tbsp of caster sugar, set aside
cocoa powder to dust

The Work
1. Preheat oven to 160c.
2. Butter round baking tin and coat with caster sugar. Knock excess off.

3. Put the chocolate, butter, instant coffee and sugar in a bowl over a pot of hot water. Keep the heat low to medium-low. Stir until smooth.
4. Remove from heat and add vanilla essence.
5. Beat egg yolks into chocolate mix; one by one. Make sure it's thoroughly blend in before you add the next sunshiny yolk.
6. Stir in flour. At this point, the runny mixture will turn quite solid but don't panic! The following steps will guarantee a crusty, chewy exterior but soft and moist insides:

7. In a clean (no grease, totally dry and dustless) bowl, beat egg whites until fluffy.
8. Increase speed, add salt and beat until peak forms.
9. Add 3 tbsp of caster sugar into the mixture. Continue beating until egg whites are stiff and glossy.
10. Fold in the chocolate mix.
11. Pour mixture into baking tin and tap gently to release any air bubbles.

Time:
I won't say how long it'll take to bake the cake. Once the room starts to smell like Charlie's Chocolate Factory, check it with the good-ol' skewer test. It'll take time for this darling to cook so keep watch of it from time to time.

Let it cool and let it sink. It's meant to be. Then, dust liberally with cocoa powder.

Chocolate Cheesecake Brownie

I made this for my flat mate's dinner date. Well, anyhoo, it was an excuse to bake something (I'm looking for work so while I wait I'll bake). I have to say that it turned out interestingly, OK. I hadn't expected that because I had bought the wrong sort of cheese and it was watery and I had to think fast on how to save the sinking ship.

I must have done something right because it was YUMS! and no one has died yet.

Chocolate Cheesecake Brownie
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brownie base
185g butter, melted
1/4 cup cocoa butter, sifted
1 cup caster sugar
2 eggs
1 cup self-raising flour. sifted

cheesecake
285g cream cheese, softened and chopped
4 1/2 tablespoons caster sugar
2 eggs

Method
1. Preheat the oven at to 160c (325f).
2. Place the butter, cocoa, eggs, sugar and flour in a bowl and mix until smooth.
3. Spoon into 20cm (8 in) square slice tin (buttered).
4. Mix cream cheese, sugar and eggs until smooth.
5. Place over brownie mix and swirl with a butter knife.
6. Bake for 45 - 50 mins or until skewer comes out clean when tested.
7. Let it cool.
8. Breathe in the rich, chocolaty aroma that floats in the room.
9. Dust with icing sugar and savor with pride.