Saturday, December 13, 2014

ULTIMATE CHOCOLATE CAKE

 sedang suka makan cake cokelat. melupakan lingkar badan lingkar pinggang dan lingkaran lain yang tidak menyehatkan pikiran. selain one pot chocolate cake yang sering ada di malaysian blogs, yang biasanya dikukus, ternyata ada juga yang dipanggang dan resepnya made in bule gitu. rasanya hampir sama. mirip buttercake, padat, legit, sangat cokelat, tapi masih moist dan singkat kata lezat. sengaja browsing dengan keyword : one pot chocolate cake. saya suka baca dari blog sebab sering ada foto step by stepnya meskipun sederhana tapi amat sangat membantu.
 karena saya malas membuat frosting yang susah, sisa buttercream di kulkas dipake untuk menutup remahan cake selapis tipis sebelum disiram dengan cokelat. tidak dibuar berlapis juga. irisan cake bisa rapi kalau sebelumnya dimasukkan kedalam kulkas dulu. disantap keesokan hari lebih enak. rasa cokelatnya lebih keluar. aromanya juga. jadi kali ini tidak berbagi. dimakan sendiri sepotong demi sepotong. kadang jadi sarapan kadang jadi teman menghabiskan sore yang basah atau kalau langit siang mendung ...

Ultimate chocolate cake

(885 ratings)
By
Ingredients
  • 200g good quality dark chocolate, about 60% cocoa solids
  • 200g butter
  • 1 tbsp instant coffee granules
  • 85g self-raising flour
  • 85g plain flour
  • ¼ tsp bicarbonate of soda
  • 200g light muscovado sugar
  • 200g golden caster sugar
  • 25g cocoa powder
  • 3 medium eggs
  • 75ml buttermilk (5 tbsp)
  • grated chocolate or curls, to decorate

For the ganache

  • 200g good quality dark chocolate, as above
  • 284ml carton double cream (pouring type)
  • 2 tbsp golden caster sugar


Method

  1. Butter a 20cm round cake tin (7.5cm deep) and line the base. Preheat the oven to fan 140C/conventional 160C/ gas 3. Break 200g good quality dark chocolate in pieces into a medium, heavy-based pan. Cut 200g butter into pieces and tip in with the chocolate, then mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan. Warm through over a low heat just until everything is melted – don’t overheat. Or melt in the microwave on Medium for about 5 minutes, stirring half way through.
  2. While the chocolate is melting, mix 85g self-raising flour, 85g plain flour, ¼ bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder in a big bowl, mixing with your hands to get rid of any lumps. Beat 3 medium eggs in a bowl and stir in 75ml (5 tbsp) buttermilk.
  3. Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. Pour this into the tin and bake for 1 hour 25- 1 hour 30 minutes – if you push a skewer in the centre it should come out clean and the top should feel firm (don’t worry if it cracks a bit). Leave to cool in the tin (don’t worry if it dips slightly), then turn out onto a wire rack to cool completely.
  4. When the cake is cold, cut it horizontally into three. Make the ganache: chop 200g good quality dark chocolate into small pieces and tip into a bowl. Pour a 284ml carton of double cream into a pan, add 2 tbsp golden caster sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.
  5. Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist and gooey for 3-4 days.
Recipe from Good Food magazine, April 2004

BUNCIS goreng cabe garam

 ada teman di sekolah yang mencoba memasak menu yang pernah di makannya di satu restoran masakan cina. katanya enak renyah dan kelihatannya isinya g ada yang luar biasa. iseng iseng ikut browsing karena penasaran dengan tampilannya. satu hari jalan jalan ke semarang, mampir makan, eh ada menu buncis ini. lalu tak icip. oh, iya, ya, ternyata enak juga buncis dimasak seperti ini. jadi sepanjang jalan pulang, terbayang bayang rencana untuk mengeksekusi resep buncis ini. tetapi rencana tinggal rencana. setelah dua bulan berlalu, baru sekarang akhirnya terlaksana. kombinasi asin dan pedas juga gurih. enak juga sih ...
buncis goreng cabe garam

Bahan-bahan

Baby buncis250 gram
Tepung Terigu Protein Sedang100 gram
Tepung Maizena50 gram
Baking Powder1 sendok teh
Garam1 sendok teh
Bawang Putih1 sendok teh
Tepung Terigu Protein Sedang50 gram
Air es100 ml
Garam1 sendok teh
Margarin2 sendok makan
Bawang Putih8 siung
Cabai (Cabe) Merah3 buah
Daun Bawang2 batang
Garam1 sendok teh
Lada (Merica)1 sendok teh

Cara membuat

1
Buat campuran masing-masing untuk bahan pencelup dan pelapis.

2
Gulingkan buncis ke bahan pelapis, celup ke bahan pencelup, kemudian gulingkan lagi ke bahan pelapis. Goreng hingga kekuningan.

3
Panaskan margarin, tumis bawang putih yang sudah dicincang kasar, bersama cabai yang juga dicincang kasar hingga wangi. Tambahkan daun bawang cincang, garam, merica bubuk.

4
Siram bahan tumisan diatas gorengan buncis. Hidangkan!

Monday, December 01, 2014

fudgy one pot brownies


Fudgy One-Pot Brownies

http://www.rachaelraymag.com/recipe/fudgy-one-pot-brownies/

 Ingredients

  • 1 1/2 sticks butter
  • 1 3/4 cups sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 1/4 teaspoon salt
  • 3 eggs
  • 1 cup natural unsweetened cocoa powder
  • 1/3 cup flour
Directions
  1. Preheat the oven to 350 degrees . Line an 8-inch- square baking pan with foil, leaving a 2-inch overhang. Coat the foil with cooking spray. In a medium saucepan, melt the butter over medium. Off heat, whisk in the sugar, vanilla and salt. Whisk until creamy, about 1 minute. Add the eggs, one at a time, whisking well between additions. Add the cocoa powder and flour; stir until just blended. Pour into the pan.
  2. Bake the brownies until a tester inserted into the center comes out with moist crumbs attached, 40 to 45 minutes. Cool in the pan set on a wire rack. Using the foil overhang, lift the brownies out of the pan. Cut into squares.
Tip CHOCO-MINT SANDWICHES
  • Mix 10 oz. white chocolate, melted, 1/3 cup heavy cream, 1 tsp. peppermint extract and 4 drops green food color. Spread over cooled brownies in the pan; chill until set. Mix 7 oz. bittersweet or semisweet chocolate, melted, and 1/2 cup heavy cream; spread over mint layer and chill until set.
Tip CHAI-SPICED CRISPY TREATS
  • Stir 3/4 tsp. ground cardamom and 1 tsp. ground ginger into the batter; bake and let cool completely. In a medium saucepan, stir 5 oz. marshmallows, 1 1/2 tbsp. butter and 1/2 tsp. ground black pepper over medium heat until smooth. Fold in 3 cups crisped rice cereal. Press onto brownies in the pan.
Tip KETTLE CORN CRUNCH
  • Fold 1 1/2 cups honey-roasted peanuts into the batter. Scatter 2 cups caramel popcorn over the batter before baking.
Tip GERMAN CHOCOLATE
  • Fold 1 1/2 cups chopped toasted pecans into the batter before baking. Mix 1/2 cup heavy cream with 4 oz. bittersweet or semisweet chocolate, melted. Spread over cooled brownies in the pan. Top with 1 cup toasted coconut.
Tip TRIPLE-LAYER S'MORES
  • Mix 1 2/3 cups crushed graham crackers with 6 tbsp. melted butter, 3 tbsp. sugar and a pinch salt; press onto bottom of pan. Bake until golden, about 8 minutes; cool. Top with brownie batter; bake and cool. Scatter 1 1/2 cups mini marshmallows on top; broil until golden, about 1 minute.
Tip CHERRIES JUBILEE
  • Fold 3/4 cup dried cherries and 3/4 cup bittersweet or semisweet chocolate chips into the batter before baking.
Tip SALTED CARAMEL
  • Stir 1 1/2 cups toffee bits into the batter before baking. Spoon caramel sauce over cooled, sliced brownies. Top with a pinch sea salt.
Tip RASPBERRY CHEESECAKE
  • Beat 4 oz. room-temperature cream cheese, 1 egg yolk, 3 tbsp. sugar and 1/4 tsp. pure vanilla extract until smooth; dollop over the batter in the pan. Stir 1/3 cup raspberry jam to loosen; dollop over the batter. Gently fold in spots to create swirls. Bake about 1 hour.
Tip PARTY ANIMAL
  • Beat together 2 cups confectioners' sugar, 1 stick room-temperature butter, 2 tbsp. milk and 1/2 tsp. pure vanilla extract. Spread over cooled brownies in the pan. Top with sprinkles and frosted animal crackers.
Tip WAFER MADNESS
  • Beat together 2 cups confectioners' sugar, 1 stick room-temperature butter, 2 tbsp. milk, 1/2 tsp. pure vanilla extract and 2 drops yellow food color. Spread over cooled brownies in the pan. Top with chopped wafer cookies and Pop Rocks candies.
akhirnyaaaa ... bisa juga ikut brownies week dan dapet juga badgenya. mudah dibuat enak legit tapi manisnya g bikin ngilu. apalagi saya nyelipin 1/2 sendok makan kopi instant kedalam adonannya.