Archive for the ‘cakes’ Category

Bloomin’ Brilliant Brownies

Tuesday, July 21st, 2009

source: Jamie Oliver via Mbak Anne
taste-o-meter: 8.5/10
One night, after working on the thesis for hours, I craved chocolate! Dark, semi-sweet chocolate. I want none of those wimpy milky chocolates. What better way to enjoy pure chocolate than dissolving the whole bar (200 g!) into an almost equal amount of butter (250 g, OMG!). Please, do not finish ‘em in a day. one to three brownie bars per day is workable, given you work out regularly. Staying healthy, eating right, and keeping fit will keep you a long way from the doctor’s office.

I was
a bit skeptical as I weigh all of the ingredients. The recipe calls for more cocoa than plain flour. Plus, it already has 200 g semi-sweet chocolate in it. I chickened out and was about to add more flour. I braved myself and sticked to Jamie’s recipe. It turned out quite good. Although, I may reduce the amount of sugar to 300 gr next time. The recipe yields to a crusty texture on the outside and slightly gooey in the inside.

Here’s the recipe as Jamie wrote it:

250g unsalted butter
200g dark Fairtrade chocolate (70% cocoa solids), broken up
Optional: 75g dried sour cherries
Optional: 50g chopped nuts
80g cocoa powder, sifted
65g plain flour, sifted
1 teaspoon baking powder
360g caster sugar
4 large free-range or organic eggs

Preheat your
oven to 180°C/350°F/gas 4. Line a 25cm square baking tin with greaseproof paper. In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth. Add the cherries and nuts, if you’re using them, and stir together.

In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the chocolate, cherry and nut mixture. Stir together well. Beat the eggs and mix in until you have a silky consistency.

Pour your
brownie mix into the baking tray, and place in the oven for around 25 minutes. You don’t want to overcook them so, unlike cakes, you don’t want a skewer to come out all clean. The brownies should be slightly springy on the outside but still gooey in the middle.

Allow to
cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares.

Indonesian:

250 g mentega
200 g coklat couverture (dark chocolate), potong
opsional : 75 g kismis
opsional : 50 g kacang, cincang kasar
80 g coklat bubuk
65 g tepung terigu
1 sdt baking powder
360 g gula kastor
4 telur

panaskan oven ke sushu 180 derjat celsius. Siapkan loyang 25 cm. Beri mentega dan alasi dengan kertas roti.
Di atas panci yang ditaruh di atas air mendidih (double broiler), lelehkan mentega dan coklat batangan. Aduk, masukkan kismis dan kacang.

Di mangkuk lain
, Campurkan dan ayak tepung terigu, coklat bubuk, dan baking powder. Campurkan gula, dan aduk bahan-bahan kering tersebut.

Campurkan
bahan-bahan kering ke larutan coklat-mentega. Masukkan telur satu-persatu. Aduk merata.

Bakar di
oven selama 25 menit. Ketika matang, bagian atas brownies akansedikit mengeras tetapi bagian dalamnya masih basah. Angkat loyang dan biarkan brownies dingin di dalamnya. Setelah dingin, potong kotak-kotak dan sajikan.

Carrot Cake with Cream Cheese Frosting

Saturday, March 7th, 2009

carrotcake2-2_small

This particular carrot cake recipe is a bit different. The carrot cake turned out nice. It is such a shame that my cream cheese frosting was a tad too sweet for my taste.

Carrot Cake (from pinch my salt)

2 1/3 cups all-purpose flour
2 1/4 cups sugar
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 1/2 teaspoons salt
4 eggs
3 cups grated carrot (about 4 medium/large carrots)
1 1/2 cups canola oil
3/4 cup chopped nuts (walnuts or pecans)

Preheat oven to 180 degrees C. Butter and flour two 9-inch or three 8-inch cake pans.

In a large bowl, sift together first six ingredients. Stir in oil then stir in eggs, one a time. Add carrots and stir until well blended then add nuts. Divide batter between two 9-inch or three 8-inch cake pans and bake in preheated oven, 30-35 minutes for the 8-inch pans or 35-45 minutes for the 9-inch pans. Cakes are done when a toothpick inserted the center comes out clean. Let cakes cool in pans on a wire rack for ten minutes, then remove cakes from pans and let cool completely before frosting.
carrotcake

Cream Cheese Frosting

475 gram packages of cream cheese, softened
113 gram butter, softened
1 teaspoon vanilla extract
2 1/2 cups powdered sugar, sifted

With an electric mixer, cream together cream cheese and butter until light and fluffy. Add powdered sugar and blend until well combined. Blend in vanilla extract.

carrotcake3

Oh yeah, I should mention that tomorrow is my birthday :) .

I thank God for everything.

Blackforrest: Precisely Good, Esthetically chaos

Saturday, September 27th, 2008

black_forrest1_small.jpg

Baru kali ini menghias dengan whip cream, ternyata sulit bener. Hasilnya gak cantik, dan mbleber kemana-mana, ya iyalah consistency nya tidak seperti buttercream. Mungkin itu kali yah alasan orang kalau buat blackforrest ditutupin pagar coklat sekelilingnya. Atau mungkin kalau mau membuat kerang penutup pinggir-pinggir kue pake buttercream ajah, jadi tetap cantik =D

Diluar penampilan kue, resepnya enaks banget. Ya iyalah sponge cake coklat, disiram simple syrup, whip cream, dan buah cherry. Gimana gak enak coba :-D

Blackforest (adaptasi dari resep Bogasari)

black_forrest2_small.jpg

 

Bahan I : Sponge cake
- Telur 5 butir
- Gula kastor 200 gram
- emulsifier 9 gram
- garam 1 gram
- Tepung terigu 120 gram
- coklat bubuk 19 gram
- Baking powder 1.5 gram
- Susu cair 40 ml
- Vanilla essence
- Margarin 30 gram ( lelehkan ).

black_forrest3_small.jpg

Cara membuat :
1. kocok telur, gula, emulsifier dan garam dengan kecepatan tinggi hingga mengembang.
2. Ayak tepung terigu, coklat bubuk dan baking powder, kemudian masukkan kedalam adonan diatas secara bertahap dengan menggunakan spatula hingga tercampur rata.
4. Masukkan susu cair dan vanilla essence ke dalam adonan secara bertahap dengan spatula hingga tercampur rata.
5. Masukkan margarin cair secara bertahap hingga tercampur rata.
6. Tuang adonan kedalam loyang yang telah diolesi mentega dan diberi alas kertas roti.
7. Panggang dalam oven dengan suhu +/- 180 derajat celcius selama +/- 30 menit.

Bahan isi :
- Dark cherry 225 gram
- Gula 90 gram
- Kayu manis bubuk 2 gram
- tepung maizena ( larutkan dengan air dark cherry) 15 gram

cara membuat :
1. Masak dark cherry, kayu manis dan gula sampai mendidih.
2. Masukkan larutan maizena, aduk hingga mengental, angkat dan dinginkan.

Bahan sirup :
simple sirup : gula + air (2:1) 50 gr air, dan 100 gr gula
Rum paste

Bahan olesan lapisan sponge 1: (saya gak pake, cuma diganti whipcream aja/bahan lapisan 2)
- Whipcream 110 gram
- coklat cair 45 gram

Cara membuat :
1. Campur whipcream bubuk dengan air, masak sampai keluar gelembung-gelembung kecil (jangan sampai mendidih).
2. Masukkan potongan coklat, aduk hingga coklat lumer, angkat.
3. Dinginkan dengan suhu ruang, setelah dingin simpan ke dalam lemari es sampai mengeras.
4. Kocok dengan mixer apabila akan digunakan.

black_forrest_small.jpg

Bahan olesan lapisan sponge 2 :
- Whipcream 750 gram (Bisa digunakan whipcream bubuk yang dicampur es dan dikocok kaku. Saya coba pakai whipcream cair, dikocok kaku kok gak bisa ya ^^;)

Bahan topping
- Coklat serut (pake serutan kentang yah)
- Red cherry

Cara menghias :
1. Potong sponge cake secara horizontal menjadi 3 lapis.
2. ambil sponge1 basahi permukaanya dengan sirup, tutup dengan whipped cream pada bagian atasnya dan beri dark cherries.
3. Tutup kembali dengan lapisan sponge 2, basahi permukaannya dengan sirup lalu poleskan whipped cream pada bagian atasnya dan beri dark cherries.
4. tutup dengan lapis sponge 3, basahi dengan sirup lalu tutup seluruh permukaan dengan whipcream. Hias dengan coklat serut dan cherry merah.

Selesai!