Melted Chocolate Lave Cake

Melted Chocolate Lava Cake, Easy Peasy.......With the chocolate oozing out of the centre, So.....Good......

For Melt Chocolate Lava cake the key is the temperature and the time, If you bake for too long you will get a normal chocolate cake.

I have modified the recipe slightly for my own test from Maesalim's Blog.

Ingredients

 120 g.  Dark Chocolate

55 g.  Butter

1 1/2 tablespoons  Plain Flour

2 tablespoons  Sugar

3 Eggs

1/4 teaspoon  Salt

1-2 tablespoons  Mia Maria or other liqueur(Kahlua, Baileys)

Let's start

Melt the butter and chocolate together in microwave, I usually put for 1 min in microwave for the first time then take out and stir well, if still lumpy in the chocolate put back in microwave for no more than 10 sec. now transfer to the mixing bowl.

Add sugar salt and flour, mix by hand using a spatula.

Add 3 eggs one at a time using electric mixer on high speed then add Tia Maria, mix until the mixture is light and creamy.

Refrigerate the mixture for 1-2 hours.

ToPrepare the individual ramekins, grease with a little melted butter and dust with flour and shake out.

Preheat the oven to 175-180C .

Spoon mixture in to prepared ramekins, bake until firm to touch on the edge and wobble in the centre about 8-12 mins depends on the size of ramekins and your oven, take out of the oven, Leave the ramekins to stand for a few mins before turning out on the serving plate.

dust with powdered sugar and serve with vanilla ice cream.

 Absolutely Chocoholic's Heaven.......

Bon Appétit .....

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Red Velvet Brownies

Red Velvet Brownies, recipe for someone you love….

Yes, because of Valentine's day, chocolate, red and love, i adepted a recipe from deliciously yum blog and I absolutely in love with it, crisp and chewy as I like, I add some with chocolate chips and nuts for more texture.

Ingredients

Red Velvet Brownie

1. 1 cup all-purpose flour
2. 1/2 teaspoon baking powder
3. 1/4 teaspoon salt
4. 60 grams dark chocolate
5. 110 grams unsalted butter
6. 1 1/4 cups sugar
7. 1 1/2 tablespoons liquid red food coloring
8. 1 1/2 teaspoons vanilla paste
9. 1 teaspoon vinegar
10. 2 eggs
11. 1/4 cup White chocolate chips 
12. 1/4 cup Nuts roughly chopped

Chocolate frosting 

1. 225 grams bittersweet chocolate 
2. 285 grams butter, softened
3. 3/4 cup unsweetened cocoa powder 
4. pinch of salt
5. 3/4 cup glucose syrup
6. 1 teaspoon vanilla extract

Preheat oven to 175C.

Melt butter and chocolate together in microwave for 45 sec for the first time then stir to combine if still lumpy, put in microwave again for 10 sec each time, add salt and set aside.

In the mix bowl, whisk sugar and eggs together until light and fluffy, add chocolate and butter mixture, mix well.

Then add  liquid food coloring and vinegar to mixing bowl and mix well.

Mix flour and baking powder together then add to mixing bowl, combine well.

Then add white chocolate chips and nuts to mixing bowl and mix well.

Place Mixing Bowl contents onto baking tray and bake for 35-40 mins

Ta-da !!!! I really love this texture of brownie, crisp and chewy inside, absolutely love them.

To make Chocolate Frosting melt your Chocolate in microwave, then add the rest of the ingredients and mix well, it will become a rich and glossy chocolate frosting.

Now spread some of the frosting on top of red velvet brownie. 

All you need is love, Love is all you need....

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Candied Lemon

  My lemon tree in the backyard always give me lots and lots of lemons specially in the spring and summer time, sometime I use them for cooking, or make some dessert but many times I just let them fall under the tree. Today I'll preserve the lemons by making candied lemons so I'll use them for cake decoration or Christmas pudding.

Ingredients

3-4 Lemon, Slice

2 cup Sugar 

2 cup Water

2 tbs Salt + 3 cup water

Bring 3 cups of water and salt to the boil, remove from the heat, add lemon slices and simmer for 2 mins to reduce the bitter taste, drain and set aside.

Combine 2 cups of water and 2 cups of sugar on medium heat, stirring until sugar dissolves  then reduce the heat to low, add lemon slices in and simmer in the syrup for 45 mins, lemon will become translucent.

Take lemons out and drain on the cooling rack until completely dry.

Now Candied lemons are ready to be use as cake decoration or as you decide.