Recipe: Chocolate Cake with sour cream chocolate frosting

Posted by vivien | Recipe | Wednesday 19 November 2014 7:39 pm
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652 Total Views

Recipe adapted from Food52’s Not too boring, Not Too Rich chocolate cake

Cake

1.5 cup(177g) AP flour (can replace half cup with wheat flour)
1.5 cup(130g)cocoaPowder
0.5 (100g)cup sugar
100g brown sugar (original recipe is 1 cup which is 200g)
Half tsp baking powder
Half tsp baking soda
3/4 tsp salt
1 cup sour cream
Half cup milk
4 eggs
Half cup melted butter
1 tsp vanilla
80g  chocolate button (reduce from 1 cup (170g) bittersweetchoc chip)

Frosting (the frosting have been reduced proportionately from original recipe as i bought 2 bag of sour cream, each 200g, and already used 250g(1 cup) for the cake)
200g choc chip
150g sour cream

177 celcius
9*9 inch baking pan
Add wet ingredient into dry ingredient
Fold in choc chip
Bake for 50 minute

I am not sure whether the melted chocolate is not cool enough, or the sour cream is not room-temperature enough, but i sure have left the sour cream on counter top from 6pm and only came to making the frosting on 9pm, and the frosting sure doesn’t look shiny like those in Food52, is it called seizing of the sour cream due to difference of temperature between the melted choc and sour cream?

The chocolate-sour cream frosting is slight sourish, some might not used to it, but the tang kinda balance out the sweetness and making it not too sweet

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melting dark chocolate button using bain-marie method

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looks grainy and not smooth/shiny looking like those in Food52 website

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done


 

Croisette, Bangsar Cascadium Condominium (across from Bangsar Shopping Centre)

Posted by vivien | Kuala Lumpur and Selangor | Wednesday 19 November 2014 6:06 pm
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657 Total Views

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My previous visit to Croisette

Set dinner for only RM84 Nett (amuse bouche, starter, main course and dessert)

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menu

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dessert

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cake available for order at least 2 days pre-order

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Pumpkin veloute, RM13 and mushroom soup with truffle cappucino RM16, both are nice, the cappucino are not distinct

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baked mussel from herb butter, from set dinner

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dish of the day

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my seafood bouillabaisse, quite good, rich seafood taste and very filling, RM48

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Pasta Claim Manniere, RM26

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Pasta Pistou and dried tomato, RM22, nice simple pestoCroisette11

Beef rib eye, mixed pepper sauce and potato gratin (from set dinner), the beef is very underdone and not cook! :(

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chocolate orange parfait, nice RM12

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French apple tart (from set dinner)

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Address: Level 3 (Swimming pool area) Cascadium Condo, 28, Jalan Penaga Bukit Bandaraya Bangsar, Kuala Lumpur
Reservation: 016-330 4477 or 014-665 7944
Operating hour (Tuesday – Sunday)
11:45am – 14:15pm (lunch)
6:45pm – 9:30pm(dinner)

Post by other blogger:

The Yum List

Not So Desperate Housewife

Munchwise

Love Life, Cherish Moments

Somebody You Used2Know


 

Restoran Ratha Raub, Damansara Uptown

Posted by vivien | Kuala Lumpur and Selangor | Sunday 16 November 2014 5:59 pm
1,573 Total Views

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lunch and dinner menu

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all day menu

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Half eaten curry chicken, forgot to took picture, the gravy is very fragrant, could be the best gravy ever eaten, 2 big piece of chicken with very nice gravy for only RM5. We had their curry fish head which is their signature dish, but find it just so so.

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Post by other blogger:

Bangsar Babe

Venoth’s Culinary Adventure

missyblurkit


 

Recipe: Rendang cockles (Rendang Kerang)

Posted by vivien | Recipe | Sunday 16 November 2014 5:49 pm
1,497 Total Views

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Frying the finely ground spices till oil seep out on the side

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Done, not bad, can try

Recipe from Sajian Dapur Bonda

Ingredient: (Original recipe specified using of kerisik which i left out)
1 kg. isi kerang rebus (can be bought from NSK frozen seafood area)
500 gram santan pekat (from half a coconut)
200 gram halia muda – dihiris
1 batang serai – dititik/diketuk
2 – 3 keping asam gelugor
2 – 3 helai daun limau purut – disiat
6 helai daun kunyit – dihiris halus
5 helai daun limau purut – dihiris halus
Salt and oil

Bahan Kisar Halus:
2 biji bawang besar
5 ulas bawang putih
3 – 4 ruas kunyit hidup
2 inci halia tua
2 inci lengkuas
3 batang serai
3 senduk cili kering kisar
4 – 5 biji cili padi merah
Air secukup untuk mengisar

Direction:
Fry young ginger soft, add in blended ingredients
Add santan, limau purut & serai, asam gelugor. Salt and sugar, till boil then add kerang
When mixture is quite dry, add kerisik
Last, add daun kunyit, hirisan daun limau purut. mix
Once oil appear on top, can off fire


 

Recipe: Yogurt Cake (remake with slight adjustment)

Posted by vivien | Recipe | Sunday 16 November 2014 5:34 pm
Tags:
1,526 Total Views

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my take on drizzling caramel chocolate on top of the cake

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Previous post on making this yogurt cake

For below recipe, not sure it is the fact i am not using cake flour, using less oil, less sugar, or the fact the cake is left in the fridge, it felt less moist this time.

Recipe: (bake at 180 Celcius for 50-60 minutes)
120g oil (reduced from first try of 140g, should stick to 140g next time)
140g sugar (reduced from first try of 190g, i think the sugar content is just right, can increase to 150g if not sweet enough)
370g yogurt
350g flour (cake flour if possible)

Caramel Chocolate: (Adapted from Food52’s Whipped Chocolate Caramel Ganache)

50g sugar (reduce from 100g)
50g salted butter cut into tablepoon-size pieces
40g heavy cream (originally used 50g, but it flow-overed in the oven, leaving around 40g or slightly less)
30g dark chocolate (I used bittersweet)
1/2 teaspoon vanilla extract

Easy French Buttercream (recipe from Food52) Made this buttercream to top the cake some time later, not bad for me although some colleague find it very oily

2 whole large egg
Large pinch salt
63g water
133g sugar
340g unsalted butter

Whisk first 3. Then sugar
Water barely simmering, bain merie up till top of egg mixture till 175-180f (not having thermapen, i just touch the mixture making sure it is quite hot)
Strain the mixture into another mixing bowl, rapping the strainer
Beat with paddle 3-5 mins till cool and like fluffy, foam like soft whipped cream
Beat butter into foam tablespoon at a time


 

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