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Theses choc chunk cookies are AWESOME!!! They are just like ones that you get at subway and i LOVEEEE subway cookies 🙂 and these ones are of cause much better, you will get the full experience with real big chunk of good quality chocolate! They have a crisp edge but beautifully soft and chewy on the inside!

The original recipe used chocolate chunks, I broke up a block of dark chocolate into chunks to put into the cookie mixture, they sort of melted through the cookies during baking. When I took a bite into a  fresh cookie from the oven, the melted chocolate rushed out into my mouth , it was delicious!!! A moment I wont forget!!

The Best Ever Chocolate Chunk Cookies

(Recipe from Crepes of Wrath)

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups dark chocolate chunks

1. Preheat the oven to 325F. Grease and or line your cookie sheets.

2. Sift the flour, salt and baking soda together and set aside.

3. Mix the sugars and melted butter just until thoroughly mixed, then add egg, yolk and vanilla and mix until creamy. Add the sifted ingredients and mix until just blended – don’t over beat!

4. Stir in the chocolate chunks, then drop dough a bit less than 1/4 cup at a time on a cookie sheet, about 3 inches apart, and bake for 12-15 minutes, depending on the size of your cookies.

5. Leave them on the cookie sheet to cool a bit when removed from the oven (this is important as they fall apart if you move them too quickly). Once they cool a few minutes, remove the cookies to a cooling rack to finish cooling. Makes 12-15 cookies, depending on their size.

NOTES:

  1. I did found that the cookies were a bit too sweet using the original recipe measurement. I would half the brown sugar to 1/2 cup and 1/4cup of white sugar next time!
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GRRRR!!! So annoyed!! I finished writing this post last week at Andy’s place and saved it on my USB stick to bring it home. And now the file has some how been corrupted, and i have nothing to post!!

N O T. H A P P Y.

So instead of accepting that the file is gone, I probably should re-write the post, Im just gonna sob and do a dot point post!!

Sorry guys! Im just TOO ANGRY!! Stupid Technology!!

  • saw a  New York Style brownie @ a cafe
  • never been to the big apple, so had no idea what a New York Style brownie is!
  • it is not like the usual gooey brownie
  • the look, taste and texture = more like a cake , but a very very dense, chocolatey and tasty cake
  • decided to find a recipe that will produce similar results to that ‘New York Brownie’

After much research, Smitten Kitchen seems to have what I am looking for! Her Best cocoa brownie uses only coca powder instead of melted chocolate, the deep cocoa flavour was exactly what I tasted in that New York brownie! The cake-liked texture was also spotted on! very very dense, even more dense to the one I had.

Guys, this is seriously G O O D. I much prefer this than the usual gooey brownie (although Andy MASSIVELY disagree). But I love the cocoa flavour of this brownie, it is not overly sweet, the flavour is deep and rich.

I like to have mine heat up in the microwave for 20 second and have it with a scoop of vanilla ice-cream (ok, its more 2 BIG scoops). There! You have got yourself some seriously indulgent desserts!

PS: I am in a much better mood now that I remember how delicious those brownies were!

Best Cocoa Brownies
(recipe from Smitten Kitchen)

Makes 16 larger or 25 smaller brownies

  • 141 grams unsalted butter
  • 1 1/4 cups sugar
  • 3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
  • 1/4 teaspoon salt (or a heaping 1/4 teaspoon flaky salt)
  • 1/2 teaspoon pure vanilla extract
  • 2 large eggs, cold
  • 1/2 cup all-purpose flour
  • 2/3 cup walnut or pecan pieces (optional, i didnt get that in)
  1. Preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
  2. Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot. It looks fairly gritty at this point, but it smooths out once the eggs and flour are added.
  3. Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.
  4. Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes is suggested but like Deb from Smitten Kitchen, took me at least 10 minutes longer to get them set. Let cool completely on a rack.
  5. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

NOTES:

  1. Even though i love the density of this brownie, I still want to replicate what i had at the cafe, so next time, i reckon i will skip the 40 strokes of beating, to create a lighter brownie and maybe add in a bit of  baking soda?!

These biscuits are the BEST and EASIEST biscuits I have ever made!! No kidding! These Viennese fingers just melt in your mouth, and with the chocolate coating, oh my, they are absolutely beautiful!!  All you need to do is to cream the butter and sugar together and mix the flour in. Pipe them out, bake them, dip them in melted chocolate!

With very little effort, you can make these beautiful biscuits! They taste and look even better than the ones from the bakery! Share them with your friends and family, trust me, you will be one popular girl! Or guy! 🙂

Viennese Fingers (make 26)

  • 250g unsalted butter, soften
  • 70 g icing sugar
  • 225g plain flour
  • 75g corn flour
  • 2 teaspoon of vanilla essence
  • 200g dark chocolate

Methods:

  1. Using a wooden spoon or electric cream butter and icing sugar until it is pale and fluffy.
  2. Add in flour and corn flour and mix with a wooden spoon until mixture is combined.
  3. Now mix vanilla essence in with the biscuits dough.
  4. Pipe the biscuits on the tray they will be baked on and make sure they are spaced sufficiently apart because they do expand.
  5. Bake the biscuits at 170°c for 15-18 minutes until lightly golden brown. Then place them onto a wire rack to cool to room temperature.
  6. Melt the chocolate and dip one third of the cooled biscuit into it to coat.
  7. Leave the chocolate to set completely.
  8. ENJOY!!

NOTES:

  1. My biscuits were a bit under done at the 15 minute mark, so I left them for another 2-3 mins and there they were – perfect! The biscuits were still quite soft at this point, but don’t picnic, they will firm up as they cool down.
  2. For presentation, I dipped half the biscuit into the melted chocolate, but next time I am gonna dip the biscuits side way so I get to have the chocolatey goodness for every bite of the biscuit!
  3. I used an oversize tip (about 25mm big) to pip out the Viennese fingers for about 6cm long.

Do you like chocolate?  Do you like coffee?  Well, if you do, then you can’t go pass this cupcake! This cupcake is moist and chocolaty and with a rich coffee frosting, you can even have it for breakfast!

Cupcakes

(adapted it from Food Network magazine)

  • 1 ¼ cup self raising flour
  • 1 cups caster sugar
  • 120g unsweetened chocolate, chopped
  • 2-3 tablespoon of cocoa powder
  • 120g unsalted butter, cut into pieces
  • 2 teaspoons pure vanilla extract
  • 2 large eggs, lightly beaten

Method

  1. Place sugar and 1 cup of water in a saucepan. Bring to a boil, stirring until the sugar dissolves, about 3 minutes. Pour into a large bowl. Add the chocolate and butter and let sit, stirring occasionally, until the chocolate is melted and the mixture has cooled slightly. Stir in the vanilla.
  2. Sift together flour and cocoa powder in a bowl.
  3. Beat the eggs into the chocolate with a mixer, then stir in the dry ingredients.
  4. Divide the batter evenly between the prepared pans (~1/4 cup batter per cupcake) and bake until a toothpick inserted in the center comes out clean, about 20-25 minutes. Transfer to a rack and cool completely.

Coffee Frosting
(From Martha Stewart:Cupcakes)

  • 120 g (1/2 cup) butter, room temperature
  • 160 g (1 1/2 cups) icing sugar, sifted
  • 15 ml (1 tablespoon) instant coffee
  • 10 ml (2 teaspoons) pure vanilla extract

  1. Beat butter and instant coffee at medium speed about 2 minutes.
  2. Reduce speed and add the icing sugar 60 g (1/2 cup) at a time.
  3. Beating well after each addition.
  4. Add vanilla, beat well.
  5. If not using immediately, frosting can be refrigerated up to 10 days in a airtight container. Before using, bring to room temperature.

NOTES:

  1. I used 55% dark chocolate in the cupcake mixture, it wasn’t as chocolaty as I wanted so I added in 3-4 tablespoon of cocoa powder and it came out much more chocolaty! If you are already using unsweetness chocolate in the cupcake, you might not need to add extra cocoa powder in.
  2. My instant coffee for the frosting was fairly strong, I probably used about 2-3 tablespoon of instant coffee powder. I think a strong coffee frosting goes really well with a rich chocolate cupcake!

When I first discovered this impressive looking cake on AZ Cookbook, I was so amazed and thought it must takes years of practise to perfect such good looking cake! But after reading the recipe, it is actually a very very easy cake to make! And I think this cake is a sure win to impress others!

ZEBRA CAKE (recipe from AZ Cookbook)

Preparation time: 10 minutes
Cooking time: 40 minutes
Makes one 9-inch (23 cm) cake

Ingredients:

  • 4 large eggs, at room temperature
  • 1 cup (8 oz / 250 g) granulated sugar
  • 1 cup (8 fl oz / 250 ml) milk, at room temperature
  • 1 cup (8 fl oz / 250 ml) oil (corn, vegetable or canola is fine)
  • 2 cups (10 oz / 300 g) all-purpose flour
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon baking powder
  • 2 tablespoons dark cocoa powder

Method:

1. In a large mixing bowl, combine eggs and sugar. Using a hand-held electric mixer or wire whisk beat until the mixture is creamy and light in colour.

2. Add milk and oil, and continue beating until well blended.

3. In a separate bowl, combine and mix flour, vanilla powder and baking powder. Gradually add the flour mixture to the wet ingredients and beat just until the batter is smooth and the dry ingredients are thoroughly incorporated.  (DO NOT OVERBEAT to prevent air pockets from forming in the batter.)

The consistency of the batter should either be too thick not too loose. If the mixture is too thin, add a little more flour.

4. Divide the mixture into 2 equal portions. Keep one portion plain. Add cocoa powder into another and mix well.

5. Preheat the oven to 350F (180C).

6. Lightly grease the pan with oil. If you don’t have non-stick baking pan, grease whatever pan you have then line it with baking paper.

7. The most important part is assembling the cake batter in a baking pan. This is what you do. Scoop 3 heaped tablespoons of plain batter (you can also use a ladle that would hold 3 tablespoons) into the middle of the baking pan. Then scoop 3 tablespoons of cocoa batter and pour it in the center on top of the plain batter. IMPORTANT! Do not stop and wait until the previous batter spreads – KEEP GOING! Do not spread the batter or tilt the pan to distribute the mixture. It will spread by itself and fill the pan gradually. Continue alternating the batters until you finish them. The pictures below will guide you through.


8. Bake in the oven for about 40 minutes. Do not open the oven door at least the first 20 minutes or the cake will shrink and will not rise. To check if the cake is ready, insert a toothpick into the center. It should come out clean when ready.

9. Remove from the oven. Immediately run a small thin knife around the inside of the pan to loosen the cake, then invert the cake onto a cooking rack. Turn the cake back over and let cool.

NOTES:

  • In the original, it says “if baking powder not available, substitute with 1 teaspoon baking soda”. I didn’t have any baking powder so I used baking soda instead, unfortunately the cake didn’t turn out as fluffy and light as it should be. So make sure you use baking powder and DON’T substitute it with baking soda!
  • I am having a hard time finding dark cocoa powder here in Australia. I used normal cocoa powder to make the cocoa batter, but the batter looks fairly light and I don’t think it will have a great zebra contrast, so to darken the cocoa batter, I grated some dark chocolate into the mixture! 🙂

Corn Tortilla, Ramden Noodle chocolate?! These quirky but clean cut posters caught my attention straight away when I saw them on coolhunting. These aren�t your average chocolate bar, they have a soft ganache-like texture, not to mention the interesting flavours!

  • Tortilla with Lime (Crispy corn tortilla, lime and sea salt infused in premium milk chocolate)
  • Ramen Noodle (crunchy, curly ramen noodle mixed with rich dark chocolate)
  • French Toast (premium milk chocolate mixed with pieces of crunchy, savoury french toast).

I am all in for the Ramen Noodle! Who doesn’t like dark chocolate with crunchy bits in it? Check them out on Komforte Chockolates!