Saturday, March 29, 2014

Chocolate Cherry Mousse Cake (Donna Hay)



It's  time that I indulge myself with a decadent chocolate cake but not overly rich cake though .  Came across this recipe on Donna Hay.com . Looks good & quite straight forward with a cocoa cake base & a light chocolate mouse filling .   I've made the full recipe & also adding in some fresh cherries . Chocolate & cherry pair well together & it does enchance the taste of the chocolate  (in my mind) . Not forgertting the lovely red color that gaves the cake a beautiful contrast .  I've reduced the sugar for the cake so that it will not be too overly sweet . And I've also refrigerate it overnight (I reckon) . Overrall this is a dacadent mouse cake that can be perfectly served as dessert as well . The ideal  self indulgence treat




  Chocolate Cherry Mousse Cake (Donna Hay)
Adapted from Donna Hay.com

Ingredients:
120g ground almond
270g icing sugar (sifted) ( I've added 200g )
75g all-purpose flour (sifted)
25g cocoa (sifted)
½ tsp baking powder (sifted)
5 egg whites
200g melted butter
100g cherries

Chocolate mousse filling
400g dark chocolate (chopped)
100g -70percent dark chocolate + (chopped)
1 vanilla bean, split & seeds scraped
500 ml single (pouring) cream (whipped)

Method:

1)      Preheat oven to 160ºC (325ºF) & greased 22cm round springform cake tin or lined with non-stick baking paper.

2)      Combine almond meal, icing sugar, flour, cocoa and baking powder in a bowl & stir well . 

3)      Add the egg whites and butter and stir to combine. Pour the mixture into greased cake tin. Bake for 30–35 minutes or until cake is springy to touch and comes away from the sides of the tin. Turn out onto a wire rack to cool. Once cooled, use a serrated knife to trim the top off the cake. Line the tin with plastic wrap. Place the cake in the base of the tin. Set aside.



     4)    To make the chocolate mousse filling :  melt  chopped chocolate and vanilla seeds in a double boiler & stir until  smooth. Set aside to cool slightly. Fold the chocolate mixture through the cream until well combined. Spoon half the mousse over the cake base & add in cherries . Spoon in the rest of the mousse mixture & spread evenly . Refrigerate for at least 2 hours . Carefully remove the tin and plastic wrap & topped with fresh cherries .+







Thursday, March 27, 2014

Chocolate Coconut Slice (Bill Granger)






We love this easy , chewy chocolate & coconut slice to bits .  It was so good that my  1st bake of this yummy slices were gone within minutes !!  Infact this is my 2nd baking that I've made on the same day & finaly got  to snapped some pictures before they vanish right before my eye! LOL  Instead of baking it in a tray , I've baked  in mini cake mould . Yup, being chicky again ! :D  Delicious snack & for anytime of the day ! Quite addictive indeed !   Another keeper recipe from Bill Granger







Chocolate Coconut Slice (Bill Granger)
Adapted from Lovefood.com

Ingredients:
100g butter
250g unsweetened desiccated coconut
200g sugar
2 eggs (lightly beaten)
150g dark chocolate

 Method:
  1. Preheat the oven to 180°C . Line a shallow 20 x 30cm tin with baking paper or mini cake mould. In a small saucepan or microwave oven, melt the butter & leave it to cool.
  2. In a large bowl, combine  coconut & sugar together, then add the melted butter &  eggs . Stir well to combine. Stir the chopped chocolate through the mixture.
  3. Press the mixture into the prepared tin or mini cake mould  & bake for 20 minutes until firm. Leave the slice in the tin for about 5 minutes after you've removed it from the oven .  Cut into rectangles & transfer onto a wire rack to cool completely.



Meanwhile in my garden ...



" Now how did I get here when I was supposed to be back  there with the rest of them ? "




Saturday, March 22, 2014

Raspberry - Almond Coffee Cake (THB)







Another keeper recipe from Lou Seibert Pappas 's cookbook , Coffee Cake that we're currently baking at THB . The Home Bakers (THB)  event is hosted by Joyce of Kitchen Flavours .  We really enjoy this moist ,crumbly & flavourful cake. This awesome recipe is selected by  Angela from The Charmed Cupcake  .  What a great pick, Angela!  Angela has baked this cake with a lovely layering of the streusel in the middle that gaves a wonderful effect & so appetizing . For the recipe HERE  & all the yummy bake of this cake from the members of THB HERE .