Chocolate Walnut Butter Cake

I always love simple cake and butter cake is one of the best choice. I decided to make chocolate walnut cake as I have all the recipe I needed in my fridge.


Here is the Recipe:
250g unsalted butter
160g brown sugar
270g plain flour
1tsp baking powder
100g walnut chopped
100g chocolate rice
1tsp vanilla
4 eggs
6-7tbsp natural yogurt

The Steps:
1. Beat butter and sugar till fluffy.
2. Add in eggs one at a time, and then add in vanilla
3. Add walnut and chocolate rice in the flour and baking powder and mix well.
5. Add flour mixture to the butter mixture alternatively with yogurt
6. Pour mixture into a 7' square pan and bake for 1 hour at 180C

Moist Chocolate Butter Cake

This evening I have a very request from the little ones who are 'camping' at my home! I promised them ice cream together with this cake. So I reduce the sugar to a very minimum and the cake can be rather bitter if u r a sweet tooth person.

Here's the recipe:
250g butter
160g organic sugar (you can use up to 225g)
210g plain flour
40g cocoa powder
1tsp baking powder
1/2 tsp baking soda
1tbsp vanilla
200g melted semisweet chocolate
4 eggs

1. Beat butter and sugar till fluffy. Add in egg one at a time beating well after each addition.
2. Add in vanilla n stir well.
3. Alternate flour mixture and chocolate mixing well after every addition.
4. Pour into a 7' square tin and bake at preheated oven of 180C for 1 hour.
5. Cool cake before slicing. Serve with ice-cream

Yogurt Cranberries & Raisin Scones

Aunty Mei just loves scones... she fell in love with the traditional scones I've made and keeps repeating her requests for more scones made of cranberries ( her favourite fruits)... I made them this morning so that she could have the scones with her family for supper tonight or breakfast tomorrow

(Scones before sending to the oven)

Recipe goes this way: (Recipes adapted from Blessed Home Baker)
(A)
240g Plain flour
1 Tbsp baking powder
1 Tbsp sugar
1/2 tsp salt

(B)
75g unsalted butter

(C)
1/2 cup dried raisins & cranberries (about 60g)

(D)
1 cup plain yogurt (set aside 2 TBSP for brushing) (about 230g)

The Steps:
1. Preheat oven to 200 C.
2. Place ingredients (A) in a bowl and mix.
3. Cut in butter until it resembles coarse meal.(At this point, you can freeze the mixture in a container for later.)
4. Add dried fruits. Mix.
5. Stir in yogurt (slowly and mixing it little by little) until it comes together in a shaggy ball. It will still have lots of loose, sandy pieces.
6. Place batter on a floured surface and roughly work it into a ball.
7. Use an ice cream scoop and scoop the dough into the baking pan.
8. Brush scones with some yogurt and send to bake for 15020mins

Mango Cheesecake

I think I am suffering from cheese fever again... I couldn't stop thinking of cheesecake all day long.. In the end, I just couldn't resist myself any longer and started to walk into the supermarket to buy all the ingredients I needed to make this delectable mango cheesecake.
Would you believe me if I were to tell you that this is my own recipe... ha ha...I got my idea from food bloggers and cookbook before I gain confidence to start to start writing the recipe and then start baking it.. ha ha... it was really fun.. having to do a cross check here and there...

I couldn't help but to marvel at the smooth texture of this wonderful cheesecake... then it is not a perfect one, it does have something in it that makes it very comforting and creamy sitting on a biscuit base...


Eating this cake is such a treat... its richness and creaminess just entice you to keep indulging in them pieces after pieces... ha ha... hence forgetting about the expanding waistline in a few days' time.... ha ha


Here are some important notes if you want to bake your own cheesecake: (adapted from - about.com)

1. Bring all ingredients to room temperature before mixing. This usually takes thirty minutes.

2. To soften cream cheese in the microwave: place unwrapped 8 oz. cheese in a microwavable bowl and microwave on high for 15 seconds. Add 15 seconds for each additional bar of cheese.

3. Mix filling only until combined. Don't over mix.

4.Use a spring form pan so that the sides can be removed.

5. Butter sides or use a metal spatula around the edges immediately after removing the cheese cake from the oven.

6. Place spring form pan on a shallow pan, like a pizza pan , or cover bottom and up one inch around the sides with aluminum foil to avoid leaks in the oven.

7. Place a shallow pan of water in rack below cheesecake to keep oven moist.

8. Don't open oven door while baking.

9. A perfectly baked cheesecake will be puffed around the edges. When shaken, about an inch in diameter in the center should jiggle.

10. Cool slowly (about an hour) on a wire rack, away from any drafts.

11.Store in the refrigerator, loosely covered, for up to four days. The bottom of the pan can be removed from the cheesecake once the cake has firmed in the refrigerator. Use two spatulas to move cake to serving platter.

12. Garnishing a cheesecake should only be done within 1 to 3 hours of serving. Cheesecakes taste best when brought to room temperature. This takes about 30 minutes.

13. Securely wrap an already firm, about 4 hours in the refrigerator, cheesecake to be put in the freezer. Cheesecakes can be kept for up to 2 months in the freezer. Thaw frozen cheesecake overnight in the refrigerator.

Cranberry Almond Cake

I was in the mood of baking something simple, I have this packet of ground almond lying in my fridge and whenever I open the fridge.. it stares at me and somehow I have got this funny thought that the ground almond is asking me "WHEN ARE YOU GOING TO USE ME?"... ha ha... too much imagination ha..ha...This recipe taken from "My Kitchen Snippets" just come in handy. I change the recipe slightly,...

250g butter (original recipe 226 gram/2 sticks/1 cup butter)
180 gram sugar
5 eggs
170 gram ground almond
150 gram flour
¼ tsp salt (I omitted this)
1 tsp baking powder
1 tsp vanilla (I used rum)
50 ml milk
1 cup (100g) dried cranberries (original recipe 1 cup Red Raspberries)

How do you do it (as adapted by The Kitchen Snippets)

1. Preheat oven to 350°. Line and grease a 9 x 5” loaf pan or two small loaves pan with some butter.
2. Sift flour, baking powder and salt. Add in the ground almond and set it aside.
3. Beat soft butter and sugar together until light and creamy. Add in eggs one at a time until well incorporated into the butter. Add in vanilla and mix well.
4. Slow down the mixer and in the flour mixture and milk. Lastly fold in the raspberries by hand.
5. Pour into the loaf pan and bake until skewer inserted in the center of the cake comes out clean. Allow the cake to cool on pan for 10 minute before turning it into the cooling rack.

Verdict:
Fantastic cake... whole kitchen filled with the fragrant of a mixture of butter and almond...

Oreo Cheesecake

I am extremely happy today...well it is a great day and most important of all, it is Jeff's birthday :) I bought a birthday card and have thought of a very meaningful gift for him. (Sorry my little secret) I am sure Jeff would like the gift.

I baked another cake...oreo cheesecake...A very wonderful cheesecake and I think it does make a great cheesecake especially when you feel like Twisting the cookies, lick the cream, dunk it in a glass of milk. Well for this cheesecake, you can twist the cookies crumbs into the cream cheese, lick the cream cheese and have a piece of oreo cheesecake with a glass of milk :)

For the Base
180g oreo biscuits, finely crushed
4 tbsp butter, melted

For the filling:
500g cream cheese
200g sour cream
8tbsp sugar
2tbsp corn flour
2 eggs
1 tsp vanilla
6 oreo biscuits, ground (with cream)

Topping
Finely ground 8 pieces of oreo cookies

(In all, I used two rolls of oreo cookies)

How to Do it:
1. Prepare the base by mixing the crushed cookies with butter and then place them in a 7' square tin and press and compress the crumbs onto the base of the pan. Refrigerate and prepare the filling.

2. For the filling- Cream cream cheese, vanilla with sugar till no cheese is light and fluffy. Add in eggs one at time. Then add in sour cream and corn flour. Finally add in the ground oreo cookies

3. Pour mixture into the prepared pan. Then sprinkle topping on the cheese batter. Press the cookie crumbs lightly onto the cheese mixture. Do not exert too much strength,

4. Steam bake or bain marie the cake at 160-170C for 45 mins.

5. Leave cake in the oven for 1 hour with oven door ajar. After which leave in the fridge to rest overnight preferably.

6. Ta....da... here is the oreo cheesecake ready for slicing :)

NOTE: I am submitting my post to Aspiring Bakers #6: Say Cheese! (April 2011)
You can locate this in : http://needmorenoms.blogspot.com/2011/04/aspiring-bakers-6-say-cheese-april-2011.html

Rich Cheesecake

I was marveling at the cheesecakes made by My Kitchen Snippets and have a sudden crave for a piece... so I decided to make it...trying my best to do it... I must say it is a very nice cheesecake.

Ingredients : (for 6" to 7" cake pan)
Biscuit Base:
80g digestive biscuits
40g melted butter

Filling :
250g cream cheese
4 tbsp of sour cream
4 tbsp of sugar
3 eggs
1 tsp of vanilla extract
4 tbsp of light cream

Method :
1. Prepare a spring form pan and greased it with some butter. Pre-heat oven to 160 degree.
2. Blend the oreo cookies finely in a food processor and add in melted butter. Press firmly to the baking pan and set aside. (I used roller to crush the oreo)
3. Mix all the filling ingredients and blend until smooth. Pour the filling on top of the crust.
4. Bake in the pre-heated oven at 170C for 50-60 minutes or until the center of the filling set.

Almond Bundt Cake

Friday is the day I am looking forward to as my girlfriend (literally a tai tai at a very young age) will be coming over for tea. It has been a long time since we both met (about 10 years ago). I bumped into her while I was running an errand in Orchard and she looked so gorgeous... Still so pretty and slim..glad she is happily married and she is now a pretty mum with a young prince. I promised her a good cake and a good cuppa at my place.

I baked her an almond bundt cake... This bundt pan is a Christmas present from my brother and I have never “Open Ceremony” it yet.... So I am a little apprehensive using it, worrying that it might burn the cake or the cake might not raise high enough... Well all my worries are unfounded.. The cake is so fabulous and yummy.

Recipe goes this way:

250g unsalted butter
180g caster sugar
4 eggs
50g plain yogurt
225g plain flour
1tsp baking powder
90g ground almond

Method
Whisk butter and sugar till fluffy. Add in eggs one at a time and then stir in yogurt.
Add in flour, ground almond and baking powder
Pour into a 7’ bundt pan and bake at 170C for 45mins – 1 hour.

A Valentine Chocolate Cake for My Love

On 13 February, my nephew and nieces came over to my place (as usual) for their weekend gathering, and started posing me this question – What Does Valentine mean to you? I was taken aback for a moment not because it is a very difficult question to answer but a little surprise that have not given this question a serious thought at all. In return, I cheekily asked them what it meant and their responses ranges from buying gifts to show you care, buying your girlfriend or boyfriend something they always wanted to the funniest...it is a time where daddy and mummy have the time to hug and kiss each other...ha ha..

Frankly speaking, I do agreed with their responses, but somehow I am wondering why loved ones are given roses, gifts, hugs and kisses only on valentine day? Anyway I believe it is a good day for couples, who have always taken each other for granted, to realise that they are indeed being loved and cared by their other half.

Valentine is all about love and romance hee hee... Perhaps as years go by, Valentine Day brings about a different meaning in me. I used to sulk and got upset when I didn't get a date or a bouquet during valentine...well no longer now... Why? Perhaps valentine day is just another ordinary day and life still goes on without much interruptions!! This year He and Me are not spending valentine day together due to work commitment. However, we know that we have each other in our hearts and we know love is still burning in our heart.. Well it sounded a little cheesey and mushy... Ha ha... Nevermind... I know it is way past valentine day now but to me everyday is valentine day because my heart grows fonder and fonder of him each day.. ... I believe he knows it... I did not send anything special over to him this year. He always said not to waste money buying things for him as he would get them when he needs them... I do agreed with him somehow... So this valentine day, I bake him a chocolate mud cake... He did not get a chance to taste it now (how I hope I could just freight over this lovely cake) but I knew he would be very touched by this simple act..I am sure... So here is my cake to you...my dearest

Recipe goes this way:
For the Cake
210g dark chocolate (I used 70% cocoa strength)
170g butter (I used SCS)
82g caster sugar
150g Self Raising Flour
1/2 tsp Baking soda
25g cocoa powder
2 eggs
1tbsp coffee liquor (I used Kahlua)
1tbsp vanilla paste

For the Frosting
130g butter
160g chocolate (60% of cocoa strength)

How to go about doing it:
1. Melt butter and chocolate together. Once melted, add in kahlua and vanilla essence. Let it cooled till lukewarm.
2. Mix flour, soda and cocoa powder together using a handwhisk. Then add in melted chocolate mixture and mix well. Do not be alarmed if you see the mixture is a little grainy and lumpy.
3. Whisk eggs and sugar till fluffy. Add into the flour mixture in No. 2 and whisk till smooth.
4. Pour into a 7' heart shape pan and bake 1 hour at 150C
5. For Frosting - Melt butter and chocolate. Cool slightly and refrigerate for about 10 mins till it is thick enough to spread.
5. Once the cake is cooled down, slice horizontally and sandwich with frosting and decorate cake

Note:
1. Make sure that the eggs are beaten till fluffy before adding to chocolate mixture
2. I made a mistake in separating the cake into 2 pieces. I made some reading on this cake and found out that this step has to be done very carefully as the cake is very fragile...Since this cake is already very rich, there is no necessity to actually enhance its richness :)
3. Overall the cake is just heaven... Yummy Yummy :0)

I have submitted this post to "Aspiring Bakers #4: Love In The Air! (Feb 2011)", hosted by (Cuisine Paradise) at this link HERE

Moist Chocolate Cake

I was craving for moist chocolate cake which is not sweet but bursting with the richness of chocolate last night. I rummaged through my bookshelf in search of a good recipe to satisfy my crave...I wanted something that is not too difficult to prepare and most importantly, the ingredients that go to the cake must be something I have in stock at home... :) I tried this recipe taken from a recipe given by a friend. Surprisingly this cake is really moist and very yummy even without any frosting... Just perfect for breakfast or tea.


Recipe goes this way:
180g Golden Churn Butter
180g Brown Sugar
40g caster sugar
3 eggs
1tsp coffee powder + 1tbsp hot water
1tsp vanilla
200g water
240g cake flour
75g cocoa powder (Hershey)
1tsp baking powder
1tsp bicarbonate of soda

1. Beat butter and sugar till fluffy. Add in eggs one a t time beating well each time.
2. Add coffee mixture to water and still well. Add in coffee mixture alternatively with sifted flour, baking powder, soda powder and cocoa powder. Blend well and turn into a prepare tin.. I used a 9' X 5' pan.
Bake 175C for 1 hour.

Beautiful Marble Cake

I have gotten a wonderful recipe from My Kitchen Snippets. The cake that she made is so beautiful, soft and moist. I tried this recipe (in fact I baked two - one for my friend and the other one for my afternoon tea :) this morning. Yes I do agreed with her that the cake is very fun to make. I would like to thank My Kitchen Snippets for this wonderful recipe.



Recipe goes this way:
226 grm butter (2 stick)
220 grm sugar
5 eggs
260 grm flour
4 tbsp of milk
1 tsp of baking powder
¼ tsp salt
Food coloring – pink and green
Flavoring – mint/pandan, strawberry and Vanilla

1. Prepared a baking pan. Line the bottom with parchment paper and greased with some butter. Beat butter and sugar until light and fluffy. Add in eggs one at a time and beat until well combined.
2. Sift flour with baking powder and salt. Slow down the speed of the mixer and slowly add in the flour. Lastly add in the milk.
3. Divide batter into 3 portions. Add one portion with mint or pandan flavor and add a few drop of green coloring. In another portion add a few drop of strawberry flavor and some pink coloring. The last portion just leave it plain and add a few drop of vanilla to it. Stir well.
4. The most important part is assembling the batter in the baking pan. Drop about 3 tbsp of the better to the middle of the baking pan. Follow by the other color mix on top of each other. Proceed to do the same to the rest of the batter. Do not stir, swirl or shake the pan. The batter will spread on it own.
5. Bake the cake in a pre-heated 350 degree F oven for an hour or until golden brown. Stand cake 10 mins. in pan then tun onto wire rack to cool.

Chocolate Chips Butter Cake

I realised that there were some pictures in which I have taken which I have loaded into my blog. What's more, I have not even written about them here too. Currently, I have some problem with my blog. I can't load the pictures I have taken. Normally there is an icon which will allow to do so by clicking on it, but it seems that the icon is gone and I can't load my pictures now. Anyone here can assist?

Here is a chocolate chip butter cake which I have made:


Recipe goes this way:
4 eggs
115g sugar
175g plain flour
2 tbsp baking powder
200g melted butter
100g chocolate chips
1tsp vanilla essence

1. Whisk eggs and sugar till fluffy. Add in vanilla essence.
2. Fold in flour and chocolate chips lightly
3. Add in melted butter
4. Pour into a bundt mould and bake 30 mins at 170C. You can also use a 7' loaf pan and bake for 40 - 45 mins.

I have never made buttercake in this way. Cake is moist but not really sweet. However the chocolate chips help to bring out the sweetness of the cake. I guess you may add a little more sugar if you have sweet tooth. Anyway the cake is just nice for me as I don't really like sweet stuff.

Banana Cake

I am back... Have been pretty busy with my project. I am not working today so this morning I baked a banana cake. I have some friends coming over for a meeting and so I could serve them this cake. I got the recipe from The Best of Singapore's Recipes Tea time Delights by Mrs Leong Yee Soo.

This recipe calls for a lot of bananas - just nice as I have some over-ripe bananas and were perfect for this recipe. I find that the cake tastes like goreng pisang - very very fragrant but a little oily. Cake is quite heavy and moist... Not too sure why recipe does not call for bicarbonate of soda. I reduce the sugar content as I find it too sweet for my tooth. Picture of the cakes as flws:
Recipe goes this way:

455g bananas
455g butter (I used salted butter)
4tbsp condensed milk
455g sugar (I used 350g)
2tsp salt (I reduce to 1tsp)
1tsp vanilla essence
1tsp banana essence (I skip this)
9 eggs
340g Self Raising Flour

1. Beat butter, vanilla and banana essence, half of the sugar and condensed milk till fluffy.
2. Add in mashed bananas and salt.
3. In another bowl, whip eggs and remaining sugar till fluffy. Add into butter mixture and fold in flour lightly.
4 . Pour into a 9' square tin and bake 1hour 15 mins at 150C.

Sour Cream Blueberry Coffee Cake

Baked this cake for breakfast this morning and brought to office to share with my colleagues. Thank Seadragon for this wonderful cake. It is really tasty...
190g butter, softened
220g caster sugar (I reduce the sugar content)
1 teaspoon vanilla extract
2 eggs
200ml-tub sour cream
300g cake flour
1/2 teaspoon bicarbonate of soda (baking soda)
125g blueberry (I added this since I have two punnets sitting in the fridge)

1. Preheat oven to 180°C. Grease a 22cm or 23cm bundt tin well with extra butter. Sift flour and soda.
2. Cream softened butter and sugar until pale and fluffy. Beat in vanilla. Add eggs, one at a time, and beat in well. Stir in sour cream and sifted flour mixture.
3. Spread batter into the prepared tin. Bake for about 40 minutes, or until cooked when tested with a skewer.
4. Stand cake for 5 minutes in tin before turning out onto a wire rack to cool.

Cinnamon Butter Streusel Cake

Now that Ming has returned to Hong Kong and that Randy is in US for a month, it gives me lots of time to work on my major project. Well coming to think about it, the emotional me is a little upset about it. Perhaps my life has started to evolve around them hee hee..:) Both are my best friends and I really love them very much...

Anyway life is back to norm after our wonderful trip to Phuket. Lots of fond memories tho'... well it is time to get down to earth and started work... either in the studio or in the kitchen.... this would keep me occupy for the rest of the month till I next see both of my dearest...

Bake a simple cake for my neighhour who only love simple cake and also a no-no to any kind of cheese or frosting. I bake this cake for her... and guess what I got for being such a nice neighbour ; )... a bunch of roses...

I must confess this cake is really delicious. I used a 10' bundt pan to bake the cake. I sandwiched the streusel in between the batter. It was just perfect.


Recipe goes this way:

185g butter
180g sugar
350g flour
2tsp baking powder
1/2 tsp salt
200g plain yogurt
5 eggs
1tsp vanilla

Streusel
20g brown sugar
30g butter cold
70g flour
1tsp cinnamon

1. Beat butter, vanilla and sugar till soft and fluffy. Beat in eggs one at a time till well mixed.
2. Add in flour, baking powder, salt alternatively with yogurt.
3. For streusel - mix all ingredients together and place in fridge to cool if prepared too early.
3. Pour into a 9 pan and top with streusel and bake 1 hour at 180C

Peng's Moist and Rich Chocolate Cake

Ming was back last Sunday. We have not met since April as he is constantly flying around....He kept insisting that I should bake him chocolate cakes and cheesecakes. So the first cake I did for him was this really moist and rich cake. The cake is really very yummy. I did the most simple decoration...with whatever I can find in my fridge. Ming really enjoyed the cake.. imagine he finished almost half the cake with his cuppa.
Thanks Peng's Kitchen for this wonderful recipe... You are great!


Recipe goes this way:
115gm plain chocolate
50ml milk
150gm unsalted butter
150gm light brown sugar
3 eggs
200gm self-raising flour
1 tbsp cocoa powder

Ganache
Any kind will do... I use the regular one which I have always used for chocolate cake

Method

1. Grease a 8inch cake tin and line the base with baking paper. P
2. Place the chopped chocolate and milk in a bowl. Place the bowl over a simmering pan of hot water. Leave for 3 mins until the chocolate softens, turn off heat and stir the mixture till smooth.
3. Cream the butter and brown sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the chocolate mixture until well combined.
4. Sift the flour and cocoa over the mixture and fold in batches until evenly mixed. Pour the prepared batter into the cake tin and bake at preheated oven at 180 deg cel for 35-40mins or until cooked.
5. Cool cake in tin for 5 mins before removing from tin and place on cooling rack to cool completely.
5.Slice cake into 2 layers. Spread a thick layer of ganache* on the 1st layer Spread the remaining ganache over the whole cake.

Queen Cakes

I remember during Home Economics session in my secondary school days, one of the most popular or my favourite cakes that I enjoyed making is QUEEN CAKES. They are so easy to make and yet so nice. I don't find them in many bakery shops nowadays.... So I decided to bake them... another comfort food...

Recipe goes this way:

115g butter
115g sugar
115g raisins or blackcurrants
175g Self Raising flour
2 eggs
1tsp vanilla
2-4tbsp milk

1. Beat butter and sugar till fluffy. Add in eggs and vanilla.
2. Add flour to butter mixture and add milk if necessary to make it a smooth paste.
3. Lastly add in raisins and then scoop mixture into a muffin tray and bake at 180C for 15 - 20 mins.

Yum Yum Chocolate Cake

Sis passed me this recipe... not too sure where she gotten it from and asked me to bake it for her colleague's birthday. Will try it out this weekend.


Fantastic cake. So yummy and nice. I sandwiched it with the chocolate frosting I've learned from Mrs Fong and it was so great. Even sis was surprised that the cake turned out so well. She said her colleague loved the cake and has already placed an order for this cake...

Recipe goes this way:
500ml water
660gm caster sugar
35g cocoa powder
250g butter, chopped
1 tsp bicarbonate soda
450g self-raising flour
4 eggs, lightly beaten

Method:
1) Preheat oven to 175 degree C.
2) Grease a 10" x 13" cake tin and line base with baking paper.
3) Combine water, sugar, cocoa powder, bicarbonate soda and butter in a pot and heat without boiling till sugar is dissolved.
4) Increase heat and bring to a boil and then simmer uncovered for 5 minutes.
5) Transfer to mixing bowl and leave to cool till lukewarm.
6) Stir in sifted flour and eggs and beat till mixture is smooth.
7) Pour mixture into prepared pan and bake for about 50 minutes. Test for doneness by inserting a toothpick/skewer in the centre of the cake. Cake is done when no crumbs sticks to the skewer.
8) Cool in pan for 10 minutes before turning out onto wire rack to cool.

Orange Madelaine Loaf Cake

Actually this recipe is for a orange madelaine loaf cake. However I used the muffin pans to bake them so as to cut down the baking time. The cake is really nice and soft with a tint of natural orange flavour.



Recipe goes this way:
175g butter
175g sugar (I reduce to 150g)
3 eggs
175g Self Raising Flour
100g ground almond
zest of 1 orange
juice of 1 orange
1/2 tsp baking powder
1/4 tsp bicarbonate of soda

1. Beat butter and sugar. Add in eggs and beat till fluffy. Add in orange zest and mix well.
2. Stir in flour, baking powder, soda and ground almond with the orange juice.
3. Mix well and pour into a loaf pan or muffin cups.
4. Bake at 180C

Molten Chocolate

Am in a very naughty mood today... sugar high perhaps is the cause of it... coupled by chocolate high as well : )... I tried out this recipe shared by Peng's Kitchen. I baked them for 6 mins as recommended by when I remove it from the small baking pan, the molten just flow out. I must say it was really good... For the rest of them, I sent it back to bake for another 3 mins... but to my horror... the cake is fully cooked.. no more molten :(.... Nevertheless, I've the best of it in the beginning and they are really easy to do... so I will try again...

Recipe goes this way:

65g butter
110g dark chocolate
2 egg + 2 egg yolk
40g sugar
15g cake flour

Beat sugar and egg and egg yolk till fluffy
Melt chocolate and butter and let it cool before adding into the egg mixture. Stir well. Next add in flour.
Pour into aluminium small cups and refrigerator till set.
Bake at 180C for 6 mins.