An ultra moist ultra rich Chocolate Cake ...
Mango Cake in slices & cup-cake cases ... (got these really cute cases from Phoon Huat)
Matcha (Green Tea) Swiss Roll w/ Azuki Red Beans
Dessert of the day
A simple yet healthy & fulfilling breakfast for both of us! Bon Appetit !!! ;P (munch .. munch ..)
Recipe from: Unknown source
Baking 101 - When melting chocolate converture over a pot of simmering water (double boiler method), make sure the bowl does not touch the water. Do not overheat as this will cause the oil to separate (油水分离) & affect the texture of the chocolate.
I usually prefer cakes with texture that's light (think chiffon) yet moist (think sponge soaked with alcohol, syrup or juice) and rich (but not overwhelming) in aroma/flavor (think coffee, chocolate, citrus). I'm not really a fan for cakes with texture that's too creamy (think mousse) or dense (think cheese) ... even thinking about it makes me feel 'gelat'.
Confusing ?!??! Ya I know ... I'm simply not good at describing. All I wanna say is ... this recipe is simply GOOOOD in my opinion as it fits what I like (^_^) I guess you just have to give it a try to see what I mean. Hope you'll like it as much as I do. You can bake it in cupcake tray, small individual cake moulds or in a 6" or 8" round cake tin.
Recipe from: Temptation of Chocolate by Alex Goh
Baking 101 - Cakes using 'wet' ingredients (e.g. milk, sour cream, yoghurt) in the recipe will usually end up with a moist texture.
Note: Store without icing for up to 3 days in an airtight container, or freeze up to 3 months.
Recipe from: 500 Cupcakes & Muffinsby Fergal Connolly