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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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Triple Layer Chocolate Mousse & Banana Yogurt Cake

cakes 29 Responses »
Jul 192011

I don’t seldom post my recipe twice or more on the blog.

Hmmm actually, i don’t even repeat most recipes given the innumerable of recipes out there waiting for me to undertake.

But when i do, like today, it means just 3 things — it’s easy, it’s good and it’s easy.

Whenever i think of banana cake, this recipe will come to mind. But last week, i was itching for something more dramatic looking hence, this cake but with more layers and the chocolate mousse that probably worth 5000 calories? My only consolation? The banana cake is much healthier than the norms because of the yogurt substitute!

Of course, you can always bake the simpler but more practical version like i often do, which is excellent for breakfast or tea time.

I didn’t have that much of bananas left after this cake was baked, which explains the not-so-uniformed-looking caramelized banana slices on top. :P

Triple Layer Chocolate Banana Yogurt Cake

** good for 7″ x 3

banana yogurt cake

4 oz unsalted butter

3 oz yogurt, plain

5 oz caster sugar

2 tbsp milk

2 eggs

9 tiny bananas, mashed

8 oz plain flour

1 tsp baking powder

1 tsp baking soda

a handful of walnut, toasted, broken into small pieces

Method

1. cream sugar and butter till light and fluffy.

2. add eggs, 1 by 1.

3. add bananas.

4. stir in the sifted flour, together with baking soda and baking powder + walnut, alternating with yogurt and 1 tbsp milk at a time.

5. bake at 180 for 25-35 minutes or till skewer comes out clean.

chocolate mousse

  • 500g dark chocolate, chopped
  • 1 vanilla bean, split and seeds scraped
  • 500ml single (pouring) cream, whipped
  • 3 tbsp rum, optional

To make the chocolate mousse, place the chocolate and vanilla seeds in a heatproof bowl over a saucepan of simmering water and stir until melted and smooth. Set aside to cool slightly. Fold the chocolate mixture through the cream until well combined. Spoon the mousse over as filling and cover the cake with the remaining of the mousse there after. Refrigerate for 2 hours or until set.


To caramelized banana

Slice the bananas and arrange them on the tray. Sprinkle some sugar on top of these slices and torch them immediately. Arrange them neatly on top of the cake before serving.

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Verdict :

Be it straight out from the fridge when the chocolate is all set and a little hard, or when it’s out for 10 minutes from the fridge when the chocolate is a little soft and chocolate-y, it tasted superb either way! The chocolate, the crunchy walnut bits and the heavy banana cake.. you can’t quite resist this one i tell ya!

But if i’m made to pick, i’ll opt for straight out from the fridge — not too chocolate-y and i’m huge on chocolate truffle. ;)

* This cake is FoodGawker’s Most Favourited Cake!

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Chocolate Mousse Cake & Father's Day

cakes 23 Responses »
Jun 242011

It was Father’s Day last Sunday.

Because we don’t quite celebrate Father’s Day — daddies in the household are pretty shy! — the cake idea came pretty late in the evening. I didn’t wanna whip something too plain-looking eg, butter cake etc so, this recipe came extremely handy.

Truth be told, this chocolate cake was not on Darcy’s no. 1 wish list. For the longest time, he has been bugging me for another cheesecake which i couldn’t give him if it meant to be served right after dinner on Father’s Day. Hence, chocolate cake it was as his cheesecake substitute, which happens to be his no. 2 love after cheesecake.

This cake might not look like it but the truth is, it is really one of the easiest cakes i’ve whipped up!

And when i say easy, i really mean it.

No mixer required.. so how hard or complicated can it be? However, the amount of chocolate stated in the original recipe did shock me a little, so i made some changes to the recipe according to my own preference. Skip the Baileys if you dislike it because that is totally optional. I added Baileys.. well… because i could really use some alcohol intake sometimes! ;)

Do bear in mind that i always Dutch cocoa for all my bakes. I’ve never tried with other cocoa powder but i believe if you do use other cocoa powder to bake this, the result might not be the same. You see, bestie always complains that her chocolate cake can never taste like mine even though the recipe she uses came from me. Later, i found out that the cocoa powder was the culprit!

So yeah, do use Dutch cocoa if possible. For my case, it has always been Valrhona.

Chocolate Mousse Cake

(serves 6-8)

ingredients

  • 1 cup (120g) almond meal
  • 1 + 1/3 cup (270g) icing sugar, sifted
  • ½ cup (75g) plain flour, sifted
  • ¼ cup (25g) dutch cocoa, sifted
  • ½ teaspoon baking powder, sifted
  • 5 egg whites
  • 200g butter, melted

chocolate mousse filling

  • 350g dark chocolate, chopped
  • 1 vanilla bean, split and seeds scraped
  • 350ml single (pouring) cream, whipped
  • 2tbsp Baileys, optional

Method

Preheat oven to 160ºC (325ºF). Place the almond meal, icing sugar, flour, cocoa and baking powder in a bowl and stir to combine. Add the egg whites and butter and stir to combine. Pour the mixture into a lightly greased 8″ round cake tin lined with non-stick baking paper. 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. Using a spring form tin of the same size, place the cake in the base of the tin. Set aside.

To make the chocolate mousse filling, place the chocolate and vanilla seeds in a heatproof bowl over a saucepan of simmering water and stir until melted and smooth. Set aside to cool slightly. Fold the chocolate mixture through the cream until well combined. Spoon the mousse over the cake base. Refrigerate for 2 hours or until set. Carefully remove the tin to serve. Serves 6–8.

* recipe adapted from Donna Hay

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Saw the recipe?

I didn’t pull your leg, did i?

So very simple!

For the record, i even whipped the cream by hand but boy, it was so tiring! Word of advice, if you are whipping the cream by hand, do whip it in 2-3 batches. It’s so much easier that way.

So really, totally no machine for this uber decadent cake where slices of them will just magically disappear from the serving plate before you could even say eat. ;)

Verdict :

While the base and the topping both contain chocolate, they are different in flavour. The base is similar to frangipane — or rather, almost like flourless chocolate almond torte, and the sweetness is just right, which goes beautifully with the bitter but not too bitter flavour of the mousse, owing to the 55% chocolate used.

For best consumption, do leave the cake in room temperature for about 10 minutes or so before serving. I like mine a little soft which makes my whole pigging out experience more wow wee! ;)

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