Chocolate Pot De Creme Tiramisu

sound interesting? ^^ well, I made my own version of chocolate tiramisu without mascarpone or cream cheese. Pot de creme actually is a loose French dessert custard which served in the porcelain cup.

                         

Eating like so sounds boring, isn't ? So I layer them with ladyfinger and made them look like tiramisu. I redo thrice, because i can't get the perfect texture from the last two batches. First batch was too soggy. so I decided dip none of coffee liquid to the ladyfinger for my second batch. I assume the chocolate custard can moisten the cookies, in fact it doesn't.

(first batch: picture looks fine, but the biscuit  is over-saturated with coffee)

(third batch)

creamy and intense chocolaty custard pair with semi moisten ladyfinger, 

Oreo crumbs in between for crunchiness. 

Chocolate Pot de Creme recipe adapted from Laura in the Kitchen.

Ingredient: (modification marked in blue)

• 90g semisweet chocolate (100g)
• 1 egg
• 2 tbspn granulated sugar (1tbspn)
• 115g heavy cream (200ml whipping cream)
• 60g whole milk
• 1/4 tspn instant espresso powder
• 1/8 tspn salt
• 1/2 tspn vanilla extract

Process: (modification marked in blue)

1. In a large bowl, add the egg and sugar and whisk it until it’s a lovely pale color. 
2. In a small saucepan, add the cream, and milk and bring to a simmer.
3. Add about ½ cup of the cream mixture to the egg mixture and whisk it in.
4. Pour the egg mixture back in the same pot along with the instant espresso and salt.
5. Cook the mixture over medium-low heat for about 10 minutes or until the mixture is thick enough to coat the back of a wooden spoon. (mine takes about 3-4 minutes in low heat)
6. Meanwhile, chop the chocolate in a large bowl and set aside.
7. When the custard is ready, add the vanilla and stir it in. 
8. Pass the custard through a fine sieve into a large bowl over the chopped chocolate and allow it to sit untouched for about 3 minutes.
9. Combine everything together so it’s all smooth. Pour the mixture into a bowl and cover the top with plastic wrap. 
10. Pop them in the fridge to set for minimum of 3 hours but overnight is best. ( I let them cool in the room temperature about 3 hours, and then straight away proceed to layering process.)

How I Layer my Tiramisu?

1. spread a thin layer of chocolate custard base.
2. dip the ladyfinger into cooled coffee vertically (refer to picture above).
3. place them side by side, sprinkle Oreo crumbs generously.
4. spoon the filling over the biscuit, make sure they are completely covered.
5. repeat step 2-4.
6. cover the top with plastic wrap and refrigerate overnight.   

this post is linked to the event, Little Thumbs Up June 2015 with Theme: Cream , this event organized by Zoe from Bake for Happy Kids, Mui Mui from My Little Favourite DIY and hosted by Diana from Domestic Goddess Wannabe

S'more Chocolate Tart

这个tart我没真正的品尝到,它的出现是for food gathering的，hi hi 。Anyway, feedback 是蛮positive的，so 你们可以try try ....  :) 

Tart Base:

• 250g digestive biscuit (suggest reduce to 200g)
• 90g grape seed oil (any oil will do)

 Filling: 

• 1 cup whipping cream 
• 75ml coconut milk (or equal amount of dairy milk)
• 220g cadbury milk chocolate (suggest dark chocolate)
• 2 beaten eggs

Topping:

• 35 big marshmallow (suggest small marshmallow) 

Instruction and the original recipe adapted from here.

Note:
* mine tart base is not so sturdy, so I suggest to increase the baking time for extra 5 minutes.
* to achieve a perfect slice cut, use a sharp hot knife. Submerge the knife in the hot water for a few minutes, wipe it dry with a clean towel and cut your tart. Repeat this process for each cut. 

this post is linked to "Cook& Celebrate: Christmas 2014" event, hosted by BabySumo of Eat Your Heart Out, Zoe of Bake For Happy Kids, Diana of The Domestic Goddess Wannabe.

and Cook Your Book #19 @ Kitchen Flavours

 

Chocolate Banana Muffin Cake

大爱这个巧克力muffin，满满的巧克力块，扎实的蛋糕，非常好咬。如果巧克力不沉底，那应该会更perfect！

Here are the ingredient:

• 4egg 
• 1/3cup castor sugar
• 50g melted butter 
• 2 Riped banana(m) 
• 200g self raising flour 
• 220g chopped chocolate Cadbury milk chocolate 

Chop the chocolate into your desire size (smaller is better, leave some to sprinkle on top)

Spoon 2 tspn from 200g self raising flour into the chocolate (this step can prevent the chocolate sink in bottom, btw it doesn't work for my cake, may be it works for you.)

Beat whole egg until it start foaming, then add all the sugar.

Beat them until it reach ribbon stage like the picture in below.

Add the melted butter in circular motion, then mix well.

Add the banana.

Add in the flour in three parts. Whisk them slowly and carefully to avoid the bubble deflated.

Lastly the chocolate.

Divide the batter equally into your muffin tin. 

Bake in 180celsius for 30 minutes or until the top is springy when touch.

Start drooling? ^^  

note: 

1. sprinkle the chocolate chunk on top instead of mixing into the batter.
2. eliminate the cupcake paper, grease the cupcake tin instead.

                                                             

this post is linking to Best Recipe to Everyone # DEC 2014 with theme of "My Little Cupcakes", hosted by Fion from XuanHome's Mom 

Toblerone Chocolate Brownies

This is a brownies with a wonderfully chewy yet gooey texture, and a deep chocolate flavor. 

Not forgetting the legendary Swiss milk chocolate with honey and almond nougat; Toblerone. Instead of crunching into pieces, I choose to embed it into the batter.

How's the overall taste wise?

Certainly A Food to Die for .... haha ....

Here are the Ingredients: 

• 220g Cadbury dark chocolate bar
• 85g salted butter
• 50g brown sugar
• 2 beaten egg
• 50g all purpose flour
• 15g cocoa powder
• 5g espresso powder 
• Toblerone (9 large pieces) depending on loaf pan 

Grease the loaf pan and line with parchment paper.

Sift all the flour and powder in a bowl, then set aside.

Break the chocolate bar, then melt it together with butter by double boiler technique.

When the chocolate had completely melted, add the brown sugar, then mix well.

Add the beaten egg.

Whisk in the sifted flour.

Pour the batter in loaf pan.

Place the toblerone in the centre, then press it down to the bottom.

Bake with 180 Celsius in 30 minutes.

Move the cake out from loaf pan and let it cool completely on wire rack. 

Refrigerate at least 4 hours to get a nice cut for your cake.

This post is linked to Best Recipe for Everyone September Event: Chocolate Wonderland, 

hosted by Xuan Hom's Mum Kitchen Diary.

And Cook Your Book #16 , hosted by Joyce's Kitchen Flavours.