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Double Chocolate Financier

cakes, friends 13 Responses »
Sep 292011

Just when i have some spare time to blog today, the internet decided to get all wonky!

HMPH!

Computer restarted once, modem restarted more than three times but nothing is working. *turns and stares at the modem* Grreattt! The indicator is not even blinking anymore.

<<30 minutes later>>

Yay!

Managed to upload all 3 photos. :)

I baked this sometime back in August, as a thank you gift, to someone nice who lent me his 35mm Nikkor lens for my recent trip to Korea. If you are reading this, THANK YOU and of course, to your lovely wife too!

I had quite a bit of egg whites left in the fridge then + i’ve got some yummy baking chocolate from sweet LadyJ who lugged it all the way from Switzerland for me!

Initially, i wanted to whip up a batch of macarons, but in the end, i decided against it because i had only an hour to spare before i rushed out to deliver the goodie. Yup, the receiver received this when it was still warm. Best time to dig in with a scoop of ice cream eh? Heh. Instead of baking the financier in their original gold bar shape, i thought for this one time, using a cake pan would be more appropriate, especially as a gift.

Double Chocolate Financier

169g unsalted butter
1/2 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/8 teaspoon salt
6 large egg whites (228g), room temperature
3/4 cup sugar
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1 cup finely ground blanched almonds
4 ounces bittersweet chocolate, finely chopped

Method

1. Preheat oven to 350°F. Butter a 7-inch square cake pans. Line bottoms with parchment or waxed paper round. Melt butter in medium saucepan over medium heat. Cook until light brown, swirling pan occasionally, about 5 minutes. Cool.

2. Meanwhile, sift flour, cocoa, and salt into medium bowl. Whisk egg whites in large bowl to blend. Add sugar; whisk to blend. Whisk in corn syrup and vanilla. Add flour mixture; whisk just to blend. Add ground almonds; whisk just to blend. Using whisk, fold in browned butter, then chopped chocolate.

3. Bake cakes until firm to touch and tester inserted into center comes out clean, about 23 minutes. Cool cakes on rack 5 minutes. Invert cakes onto rack; peel off paper. Cool completely.

Recipe source : Epicurious.

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I love this financier whole heartedly.

Rich, chocolate & more chocolates, zero egg yolks, almost flourless and very nutty… man, this was good. And oh, no mixer required too! How cool is that??

So if you are stuck with more than 6 egg whites, do consider baking this. I bet this will be something you will churn out more than once, really. ;)

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Annyeong Haseyo!

travel 10 Responses »
Sep 242011

Again, life is on the fast track!

I was in Korea for almost 2 weeks earlier this month to travel, eat, shop, eat and eat and more eats! :)

Now, after coming back for almost 2 weeks, i still have so much to do, namely, spring autumn (Keropokman corrected me!) cleaning the wardrobe andddddd, i had just uploaded .. *gasps* … the trip’s 1000000101010100 photos this morning! Yup, i didn’t turn on the computer till today. It’s crazy, isn’t it?

With the boys’ final exam looming around the corner and KL’s bestie’s visit few days’ ago, i feel the need to clone at least 5 x me, 3 for 3 young ones, 1 for the old one and 1 for bestie. Heh.

Anyway, i’ll leave you with my favourite photo which i managed to snap over at the lovely hanok we stayed in Seoul while i go make some ondeh ondeh for the friends and family. :)

ppsstt : i love love love Korea!

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Crystal Jade Mooncakes

festive yummies, media & media invite 5 Responses »
Sep 012011

Story of Mooncake ~

During the Yuan Dynasty, China was ruled by the Mongolian. Leaders from the preceding Sung Dynasty were unhappy to live under foreign rule and sparked a rebellion. The rebellion leaders knew that the Mid Autumn Festival was drawing near and they decided to distribute a special cake to the populace. The cake contained hidden message of the attack and asking people to support and co-ordinate their uprising troops. On the night of the Mid Autumn Festival, the rebels successfully attacked and overthrew the government. Today, mooncakes are eaten to commemorate this legend. Over the years, with the modern innovation and creativity, trendy and delicate mooncakes are now sold and offered in different flavours which are popular as gift for loved ones or business entertainment.

From left, clockwise : Cognac & Coffee, Red Wine & Cranberry, Green Tea & Plum and White Lotus with Yolk

Traditional baked skin ones.

Snow skin ones.

Now, konnyaku and mousse mooncake? We sure are getting very creative aye? ;)

For me, my first love has always been the snow skin ones and still is!

When Crystal Jade sent a box of snow skin ones over, the first thing i did, well.. no prize for guessing what i did, was to plonk my fat arse down and start slicing them away. Together with the little ones, we started eating each and every one of them. Here’s our thoughts on them :

Boy1 :

love – cognac & coffee

dislike – green tea & plum

Boy2 :

love – green tea & plum

dislike -cognac & coffee

Beep :

love – white lotus with yolk

dislike – green tea & plum

Me :

i like everything! Hahahaaa! Well, perhaps the green tea & plum is my least favourite but that’s about it.

Mixed Nuts and Ham

Let’s just say, the boys had no qualms wolfing this down too. Yes, kids eat them too! Methinks it’s the ham, that tastes like bak gua which they love. ;)

For DBS/POSB Credit and Debit Cardmembers, there is an exclusive 15% discount for all traditional and western mooncake gift sets. Happy mooncake shopping!

Thank you Crystal Jade and linea Communications for the lovely mooncakes.

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