Three Ingredients Flourless Chocolate Cake

After my detox and wellness programme two years back, I have cut back on my baking, in particular, normal baking that requires flour and sugar. I searched for recipes that don't require sugar or can replace with low GI sugar, or use similar flours.

I decided to surprise my sister for her birthday by baking this flourless chocolate cake, which was rich but light. This recipe is a keeper, easy to make and satisfying to the palate.

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Recipe for Flourless Chocolate Cake, adapted from Gimme Some Oven.
(Makes a 8"round cake)

Ingredients:
8 Large eggs
450g Dark, semisweet or bittersweet chocolate, coarsely chopped
227g Unsalted butter
Zest of one orange (optional)

Method:

1. Adjust an oven rack to the lower-middle position and heat the oven to 180°C. Line the bottom of an 8-inch pan with parchment paper. 
2. Wrap the outside of the pan with 2 sheets of heavy-duty aluminum foil and set it in a large roasting pan. 
3. In a stand mixer using the whisk attachment, beat the eggs at high speed until the volume doubles. This usually takes about 5 minutes.
4. Meanwhile, melt the chocolate and butter together by placing the chocolate and butter in a large heatproof bowl, set over a pan of almost-simmering water, and stirring until melted and smooth. Add in orange zest if using.

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5. Then fold about a third of the beaten eggs into the chocolate mixture using a large rubber spatula until only a few streaks of egg are visible. Fold in half of the remaining egg foam, and then the last half of the foam, until the mixture is totally homogenous.

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6. Scrape the batter into the prepared pan and smooth the surface with a rubber spatula. Place the roasting pan on the oven rack and VERY carefully pour in enough boiling water to come about halfway up the sides of the pan. 

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7. Bake until the cake has risen slightly, the edges are just beginning to set, a thin-glazed crust (like a brownie) has formed on the surface, about 30-35mins. 
8. Remove the cake pan from the water bath and set on a wire rack; cool to room temperature. Cover and refrigerate until cool. (The cake can be refrigerated for up to 4 days.)
9. About 30 minutes prior to serving, carefully remove the sides of the pan, invert the cake onto a sheet of waxed paper, peel off the parchment paper, and reinvert the cake onto a serving platter. If desired, lightly dust the cake with powdered sugar and top with berries. 
10. To slice, use a sharp, thin-bladed knife, dipping the knife into a pitcher of hot water and wiping the blade before each cut.

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In Collaboration With Floral Garage Singapore

This post is in collaboration with Floral Garage Singapore.

Floral Garage Singapore is an established Singapore florist company comprised of a team of passionate floral hobbyists and professional florists. They offered wide range of flowers from hand bouquets to table centrepiece to standing flowers and even gifts. They also served corporate clients and individuals, and does delivery in Singapore. They are also looking for opportunities to franchise their business.

I had the opportunity to collaborate with them recently, using their flower centrepiece to compliment my cake presentation. Their flowers bright and fresh. It made my cake stands out more. The flower display recommended by them is called Martial. Thank you Floral Garage SG for this wonderful opportunity.

For this function of mine, I made Zoe’s Steamed Chocolate Cake. There were only good reviews on this cake from my guests. For your next function, why not try this combination - flower centrepiece from Floral Garage SG and Zoe's Steamed Chocolate Cake. It is easy to make and taste delicious without frostings.

 

Recipe for Steamed Moist Chocolate Cake, adapted from Bake for Happy Kids

(Makes a 10x10 and 6x6, serves at least 60 people)

Ingredients:

200g Unsalted butter

120g Caster sugar
100g Light brown sugar
360g Evaporated milk
4 large eggs, about 70g each with shell and lightly beaten
2 tsp Vanilla extract
200g Plain flour
100g Cocoa powder, preferably Dutch process (I used Valrhona)
2 tsp Baking powder
1 tsp Baking soda
1/2 tsp Fine sea salt

Method:

1. Line the bottom of the square pans with a piece of baking paper. Preheat steam oven.

2. Add butter, both sugars and evaporated milk in a large saucepan. Place the saucepan over a low heat and use a hand whisk to whisk mixture while cooking until sugar is completely dissolved and mixture is smooth.

3. Remove saucepan from the heat. Allow mixture to cool until it is nearly like room temperature or cool enough to touch.

4. Add eggs and vanilla into the butter mixture and whisk until combined.

5. In another bowl, combine flour, cocoa powder, baking powder, baking soda and salt. 

6. Sift flour mixture into the butter mixture and whisk until all are just combined. Do not over mix. Cake batter is runny.

7. Pour batter into the prepared pan and place the pans into the steam oven. Cover pan with a large piece of foil.

8. Set the steam oven for 45mins at 100C.

9. Remove the cake from the oven and allow it to cool completely in the pan before removing it onto a wire rack. 

10. Slice the cake into 1cm thick and 3cm long each. 

11. Arrange them into the tier cake display, together with Floral Garage flowers.

Thai Milk Tea Chiffon Cake

I like to drink Thai milk tea. I find that it has very special flavour. I will usually order this tea whenever I visit Thai cafes. However, I find that the Thai milk tea served in restaurants and cafes are very sweet. It caused toothaches when drinking them. 

I didn't think I would want to buy the tea leaves and make it myself though. Fortunately, my colleague brought in a packet of Thai tea leaves one day and gave some to me. I was happy to receive it since I can make for my children and use the tea leaves to bake too.

I've seen several bakes with Thai Milk Tea and I'm tempted to try it. Found a few recipes that looks good, like BakingTaiTai and HoneyBeeSweets. However, I decided on a lighter cake - chiffon, from Sumopocky. The recipe was easy to follow, and my chiffon turns out well. The fragrance of the Thai tea during baking smell wonderfully good. The cake also tasted rich with the Thai tea leaves. Next time, I shall try a frosted Thai Milk Tea Cake. :)
 
Recipe for Thai Milk Tea Chiffon Cake, modified from Sumopocky.

(Makes a 8" tube cake)

Ingredients:
150g Whole milk
15g Thai tea leaves
(yields 95g milk for me)

6 Egg yolks 
40g Caster sugar
60g Vegetable oil

90g Cake flour
1 tsp Baking powder

6 Egg whites
75g Caster sugar
1/4 tsp Corn flour

Method:
1. In a small pot, bring the milk and tea leaves to a simmer. Let the leaves steep for about 10 mins. Leave to cool.
2. In a mixing bowl, beat the egg yolks and caster sugar together.

3. Mix in the vegetable oil.

4. Sieve the milk and thai tea leaves into the egg yolk mixture. Mix in some of the thai tea leaves. I just scrap out the finer leaves from the sieve and add to the mixture. 

5. Sift the cake flour and baking powder into the mixture and mix well. Set aside.

6. In a clean mixing bowl, use a whisk, beat the egg whites on medium speed till it gets frothy.

7. Gradually add the sugar with cornflour into the egg whites. Beat until stiff peaks. 
8. Mix in 1/3 of the meringue into the egg yolk batter.

9. Add the rest of the meringue and gently fold into the mixture.
10. Transfer to the cake pan. Throw the pan from a height 2x to release big bubbles.

11. Bake in a preheated oven at 170°C for about 50 mins. When baked, turn the pan upside down to let it cool completely.

Note:

1. I used 60g eggs without the shell.
2. The batter was full to the rim using a 8"pan. Probably a 9"pan will be better.
3. Can reduce baking powder to 1/2 tsp.
4. The egg yolk batter is quite watery as I used up all the milk tea at 95g.

Pandan Coconut Ogura Cake

I have always been a fan of any pandan coconut food - Nonya kuehs, chiffons and Kayas etc. And I get attracted to them easily, whether to eat or to bake or cook. Sometimes, I just have the urge to buy pandan leaves, then decide later what I want to do with it. With abundant leaves and eggs, I made kaya last week. 

With leftover pandan extract, I decided to make Pandan Coconut Ogura Cake. Initially, the cake rose well in the oven, but when removed from the oven, it collapsed. I was worried that my cake will be flat with a layer of kueh structure. Fortunately, it looked quite good after it had cooled although the holes were not even. It was soft and fragrant. Despite having placed a water cup in the oven, the oven was still too hot for the meringue. I shall reduce the temperature further if I bake this cake again.

Recipe for Pandan Coconut Ogura Cake, adapted from Nasi Lemak Lover.

(Makes a 8"round cake)

Ingredients:
4 Egg yolks (original was 5, I used only 4)
1 Whole egg (approx. 65g)
40g Vegetable oil

80g Coconut cream (I used Kara)
10g Pandan extract
Pinch of salt
85g Cake flour, sifted

5 Egg whites
80g Caster sugar
1 tsp Corn flour

Method:

1. Line an 8" round cake pan. Preheat oven to 150C. Place a cup of water in the oven.
2. In a large mixing bowl, beat the egg yolks, whole egg, oil, salt, coconut, pandan extract together till well combined.
3. Sift in the flour and mix well until no visible lumps. 
4. In a mixer bowl, add in the egg white and beat till foamy.
5. Gradually add in the sugar mixed with the corn flour and continue beating till glossy and stiff peaks.
6. Gently fold in the egg white mixture into the egg yolk mixture in 3 separate portions.
7. Pour the batter into the prepared cake pan and place on the 2nd rack in the oven. Bake for 60mins.
8. Remove from the oven and let it cool completely.
9. Slice after cooled and serve.

Flourless Almond Chocolate Cake

Happy New Year! 
May 2018 brings you good health, more bakes and more sharing!

This has got to be one of the best flourless chocolate cake I have baked and ate. The cake is chocolaty and soft, without feeling too much of the almond. The texture is smooth with bits of ground almond. This is not those dense thick chocolate kind of cake. It's light and soft. I was really satisfied with this cake. I made blueberry coulis to top the cake. However, my sister commented that she preferred the cake without the blueberry coulis. Nevertheless, this cake is easy to prepare and good to the last bit.

Recipe for Flourless Almond Chocolate Cake, adapted from Food52.
(Makes a 10" cake with 1 1/2" height)

Ingredients:
250g Ground almonds (lightly toasted)

250g Couverture chocolates, 76% cocoa

250g Unsalted butter

140g Caster sugar

Freshly brewed espresso (approx 25g), let it cooled slightly

6 Large eggs, separated

Blueberry Coulis (Optional)
250g Blueberries
2 Tbsp Sugar

Method:

1. Line a removable base 10" round pan.
2. Preheat oven to 150ºC.
3. Place the chocolate in a glass bowl set over a bain marie (double broiler, or a pot of simmering water).
4. When melted, remove the bowl from the heat and add the butter, stirring with a spatula to help it melt and mix. 

5. Add in the cooled espresso and stir well.
6. Then add the sugar and the almond meal, stir to incorporate.

7. Once the mixture is no longer hot, add the egg yolks and stir to combine.
8. In a separate bowl, whip the egg whites with beaters to soft, fluffy peaks.

9. Fold the whites gently through the chocolate and almond batter.

10. Pour the batter into the cake tin, smooth over the top and bake for approximately 40mins or until the top appears dry and a skewer inserted in the middle comes out with a few moist crumbs attached (not wet batter). It is important not to overcook this cake so that it retains its wonderful moist consistency.

11. Let it cool completely in the tin before removing. Dust with powdered sugar (if desired).

12. For blueberry coulis: Cook the blueberries and sugar together in a pot. Let it simmer and stir constantly. Cool slightly before topping on the cake.

Earl Grey Tea Cakes

I baked this a couple of months back. I like to use Nordic wares for butter cakes as I found that they bake well. The shape also came out beautifully when unmould. This is one of the moulds which I like very much - Rose. However, this cake a little to the dry side. Would be better if my earl grey was more fragrant too. Will add more milk in future.

Recipe for Earl Grey Tea Cakes, from Okashi, adapted from Anncoo.
(Makes 11 rose and a mini loaf)

Ingredients:

150g Plain flour

1/8 tsp Baking powder

150g Unsalted butter, softened

130g Icing sugar

1/2 tbsp Honey or Glucose/golden syrup

3 Eggs (70g each)

1/8 tsp Salt

5g Earl grey tea dust from 2 tea bags

15g Ground almond

1 tbsp Fresh whole milk

Lemon zest from 1 large lemon

(I omitted the lemon syrup)

Method:

1. Preheat oven to 150C. 
2. Sift flour and baking together twice, set aside.
3. Beat butter, icing sugar and honey together until light and very fluffy. 
4. Gradually add eggs and beat well, then add salt, tea dust, ground almonds, lemon zest and milk. Mix well.
5. Add flour mixture and fold through completely using a spatula. Surface of batter should be glossy and smooth.
6. Pour batter into prepared loaf tin and bake for 25 mins or skewer inserted into the center of the cake comes out clean.
7. Note that the baking time may vary according to your oven and the size of your pans.
8. When the cake is done, unmould cake and place cake on a wire rack to cool completely before serving.
9. Enjoy with a cup of coffee.

Passionfruit Chiffon Heart

I didn't realise it had been months since I updated my post. Baking scene for me was just the usual foolproof repeated bakes. There wasn't really anything that interesting, which was one of the result this blog is stagnant. :p 

I had been busy meeting friends, attending workshops and a few travels. Sometimes, I find it hard to embark on new recipes when nobody wants to try it, or no special occasion. Which also gave me the excuse to laze away from my kitchen.

This is also a bake I made a couple of months back. However, I would like to keep this recipe since it turned out so well. I adapted this recipe from Cuisine Paradise and found it to be so lovely. The passion fruit taste was subtle and nice. And the cake was really soft and fluffy.

Recipe for Passion fruit Chiffon Cake, adapted from Cuisine Paradise.
(Makes a 20cm heart, or use a 20cm tube pan)

Ingredients: 

5 Egg yolks 

20g Caster sugar 

60ml Passionfruit juice + all pulps

40ml Corn oil

100g Cake flour 

1/2 tsp Baking powder 

Zest of 1 lemon

5 Egg whites

80g Caster sugar 

1/2 tsp Corn flour

Method:

1. Using a hand whisk beat egg yolks and sugar till pale and creamy.

2. Stir in oil, passionfruit juice, pulp and sieved flour (plus baking powder) in sequence till well combined. Set aside.

3. Next using an electric mixer, whisk egg whites till foamy. Add in the corn flour in the sugar and add the sugar into the whites gradually. Continue to whisk on till almost stiff peak and glossy.

4. Gently fold whites into flour batter in 3 batches till combined.

5. Pour batter from height into the ungreased tube pan. Bake in preheated 160 degree oven (2nd lower rack) for about 40 minutes or until a skewer inserted in the centre & comes out clean. 

6. Invert cake tin immediately to cool completely before removing. Then enjoy!

Steamed Chocolate Cake

A frosted cake is made usually with an occasion or a request. However, I had a sudden urge to bake a nice chocolate cake recently. One recipe that got me tempted was this One-Bowl Milk Chocolate cake. But at that time, my helper was on home leave, so I couldn't find the time to bake it. Then, I saw Zoe's post on this Steamed Chocolate Cake and I was sold! 

It answered my temptation for baking a good chocolate cake. So I decided to bake Zoe's cake instead. It was really simple, and it tasted moist and soft too! I really like her recipe and I'm sure to make it often to satisfy my craving for chocolate cakes! Recording the recipe for my own reference. I strongly encourage you to try this cake. You'll be hooked.

Recipe for Steamed Chocolate Cake, adapted from Bake for Happy Kids.

(Makes an 8" round cake)

Ingredients:

180g Unsalted butter

60g Caster sugar

60g Light brown sugar

180g Evaporated milk

2 Large eggs, about 70g each with shell and lightly beaten

1 tsp Vanilla extract

100g Plain flour

50g Dutch process cocoa powder

1 tsp Baking powder

1/2 tsp Baking soda

1/4 tsp Fine sea salt

Method:

1. Line the bottom of the pan with a piece of baking paper. Preheat steam oven.

2. Add butter, both sugars and evaporated milk in a large saucepan. Place the saucepan over a low heat and use a hand whisk to whisk mixture while cooking until sugar is completely dissolved and mixture is smooth.

3. Remove saucepan from the heat. Allow mixture to cool until it is nearly like room temperature or cool enough to touch.

4. Add eggs and vanilla into the butter mixture and whisk until combined.

5. In another bowl, combine flour, cocoa powder, baking powder, baking soda and salt. 

6. Sift flour mixture into the butter mixture and whisk until all are just combined. Do not over mix. Cake batter is runny.

7. Pour batter into the prepared pan and place the pan into the steamer. Cover pan with a large piece of foil.

8. Set the steam oven for 70mins at 100C. 

9. Remove the cake from the oven and allow it to cool completely in the pan before removing it onto a wire rack. 

Chocolate Frosting

Ingredients:

50g Dark chocolate, 55% cocoa & above

60g Unsalted butter, soften at room temperature

1/4 tsp Vanilla extract

30g Icing sugar, sifted

1 tsp Boiling hot water

Method:

1. Place chocolate in a heat-proof bowl and melt chocolate by stirring it over a pot of simmering water until just melted. Set aside for the chocolate to cool slightly.

2. Using a whisk, beat butter, vanilla and icing sugar until light and creamy. 

3. Add warm chocolate and hot water into the mixture and mix until just blended. 

4. Do not whip! Spread immediately on the completely cooled cake.

The frosting was very runny. However, it hardens when refrigerated. What is nice about the frosting is, even after taking out from the fridge, it turns soft and can be eaten immediately. I find that the proportion of the frosting to the cake is just nice...on the surface is more than sufficient. Enjoy!

Updated  a week later:
After finishing this cake, I was addicted and tempted to bake this again. I tried the 2nd recipe this time, and it tastes just as good (on its own too!) However, I found that this 2nd recipe yields a more "holey" texture and feels fluffier. I made it into a 8" cake without frosting and it was just as nice. My conclusion is, the 2nd recipe seems to yield a lighter cake for me. I will stick to it for now. 😄 You just have to try it

Cinnamon Condensed Milk Butter Cake

Inspired by a cinnamon drink from Seoul Hotpot, I decided to add cinnamon to the condensed milk and swirl it. However, the batter for the cinnamon was too little to have a full taste. Glad that those who tried it said the cake is nice, and the cinnamon taste was good even though it was very little. 

Recipe for Cinnamon Swirl Condensed Milk Butter Cake, adapted from A Family Feast.
(Makes a 7"cake)

Ingredients:
160g Plain flour
3/4tsp Baking powder
1/2tsp Sea salt
226g Unsalted butter, room temperature
40g Caster sugar
3 Large eggs
175g Sweetened condensed milk
2 tsp Vanilla extract

10g Cinnamon powder

Method:

1. Preheat oven to 180C. Line your 7" cake pan with baking paper.
2. In a bowl, sift together the flour, baking powder and salt and set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on high speed until light and fluffy – about 2 minutes. 
4. Add the eggs one at a time, mixing after each egg until well blended. 

5. Add sweetened condensed milk and vanilla to the butter mixture and mix until combined.

6. With the mixer on low, slowly add the dry mixture to the wet mixture (increasing the speed of the mixer as needed and scraping down the sides of the bowl as needed) until well combined.

7. Take some batter out and mix in cinnamon powder until well incorporated.

8. Pour the main batter into the prepared pan. Then randomly drop in the cinnamon batter. Swirl it with a skewer.
9. Bake for 50 minutes or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean.

10. Cool for 10 minutes, then turn the cake out onto a wire rack to cool completely.

Gula Melaka Butter Cake

Whenever I want to bake on Sundays, I would need to find an easy recipe to do so, because I only have mornings to do my baking. It's been a while since I bake a cake for my in-laws, so I decided to bake this Gula Melaka Butter Cake, also known as Palm Sugar for Gula Melaka. Thanks to Victoria, the cake was really fragrant and nice. 

I also made a Gula Melaka swiss roll incorporating the palm sugar into the whipped cream. I used Jeannie's recipe for the vanilla swiss roll. Thankfully, the swiss roll turned out well, the gula melaka in the whipped cream was really light and nice, not too sweet for our palate.


Recipe for Gula Melaka Butter Cake, adapted from Victoria Bakes.
(Makes 3 mini and 1 regular)

Ingredients:
A
200g Gula melaka (Palm sugar), chopped
100g Coconut cream
B
250g Unsalted butter
23g Brown sugar
C
5 Eggs, large
D
200g Top flour (or cake flour)
1/2tsp Baking powder
1/8tsp Baking soda

Method:

1. Place A in a saucepan with low heat. Stir until gula melaka has melted and bring to a gentle boil. Let it cooled totally.
2. Sift D and set aside.
3. Place B in a mixing bowl and beat till light and fluffy.
4. Add in C in 3 batches. Ensure they are thoroughly mixed in each batch.

5. Alternate A & D in 3 batches, ending with D. (I sieved out A as there was some charred bits.)
6. Pour the batter into the prepared pans - 3 mini and 1 regular pan loaves.
7. Bake in preheated oven of 160C for 40-45mins. I removed the minis from the oven after 40mins and continue baking the regular for another 5 mins.

8. Let it cool before cutting and serve.