Friday, June 20, 2008

Chocolate Strawberry Mousse Cake

I was looking through my recipe file to see what I can do with the strawberries.I wanted to make something simple,so I made a Chocolate Strawberry Mousse Cake.This cake is really light and I love the texture of it. It's really refreshing for a hot summer day


400 g white sugar
220 g all-purpose flour
65 g unsweetened cocoa powder
½ ts baking powder
½ ts baking soda
½ ts salt
2 eggs
235 ml milk
120 ml vegetable oil
1 tps vanilla extract
200 ml boiling water

Strawberry Mousse:

280ml Whipping cream
100g Strawberry puree
50g Egg white
35g Granulated sugar
3 Gelatin leaf (Melt gelatin)
150g Strawberrys
1 box store bought strawbwrry jelly powder

-Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
-In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pan.
-Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely
-Make the strawberry mousse
Whisk egg white until foamy. Then, add in granulated sugar gradually and whisk until soft peak form.
-Whisk whipping cream until soft peak form.Pour strawberry puree into the whipping cream and fold well with a rubber spatula
-Pour in metled gelatin into the strawberry mixture and gently fold.
-Fold meringue into strawberry mixture and gently fold well.
-Take mold rings and cut chocolate cake rounds,Place them on a baking sheet and add a chocolate cake basis in each mold. Arrange fresh sliced strawberries.
-Pour the strawberry mousse into the minicake mould,Make layers from cake and mousse and refrigerate for 1 1/2 hours.
-Melt Strawberry gelatin and pour it over top for decoration.

Tuesday, June 10, 2008

Cocolate cookie

Chocolate cookie rolled in powdered sugar for a "crackle" effect when baked.

300g sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
50ml oil
150g 99% unsweetened chocolate, melted
2 cups granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
150g confectioners' sugar

1.Combine the flour, baking powder and salt. Set aside.

2.In the bowl of a stand mixer fitted with the paddle attachment, combine the oil, chocolate and granulated sugar and blend on medium speed. With the mixer running, add the eggs, one at a time, followed by the vanilla, scraping the sides of the bowl as necessary. There may be some small clumps of sugar in the batter at this point. Add the dry ingredients and mix on low speed, stopping once to scrape down the sides.
3.Mix until just incorporated, 2 to 3 minutes. The dough will be sticky.
4.Gather the dough into a disk, wrap in plastic wrap and chill for at least 2 hours or overnight.
5.Pour the confectioners' sugar onto a plate or into a shallow bowl. Roll the dough into 1-inch balls, drop onto the sugar and roll each ball so that all sides are covered. Place 2 inches apart on the prepared sheets.
6.Bake for 10 minutes for soft, chewy cookies, or 12 minutes for crisp cookies, rotating the pans halfway through baking. The cookies are done when the edges are set (but the tops still have a little give to them). Let cool completely on cooling racks. The cookies can be stored in an airtight container for 3 to 4 days.

Friday, June 6, 2008

Tea Cookies

These cookies are so, so tender and delicious.They simply melts in your mouth.There is no other way to express it. :)

1 cup butter
1 teaspoon vanilla extract
6 tablespoons confectioners' sugar
2 cups all-purpose flour
1 cup chopped walnuts
1/3 cup confectioners' sugar for decoration

1.Preheat oven to 350 degrees F (175 degrees C).
2.In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
3.Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time.

Ice Cream

A fast way to make delicious ice cream...

280 g frozen sliced strawberries(mango,berries)
100 g sugar
160 ml heavy cream

1.Combine the frozen strawberries and sugar in a food processor or blender. Process until the fruit is roughly chopped. With the processor running, slowly pour in the heavy cream until fully incorporated. Serve immediately, or freeze for up to one week.