Baked the London Cheesecake yesterday and Young Master asked if that was for us...well, no. He, being a big cheesecake fan was obviously disappointed. Though I had extra cream cheese and sour cream (which I usually would prefer not to keep too long once opened) and the spring- form pan was being used, I kind of mumbled something along the lines of "I'll think of something" to him. Well, a couple of pages forward and there we have it! Mini-cheesecakes for school fetes. I didn't want to use the recommended mini muffin pan, those are just too small for my big fingers to press the crumbs down. I had some mini quiche tins and used 12 of them instead. Followed a single recipe for the base but doubled the filling. With that, I got a 50/50 ratio of base and cheese...much to our delight. We love thick crusts. These are very convenient, in fact, too convenient....... TO EAT!!!
Tuesday, August 16, 2011
Friday, August 12, 2011
This is a near-flourless cake with only 5ogms of flour used and it's actually a very light cake. Very aerated from whisking the eggs till tripled its volume and I used bitter chocolate instead of dark for this cake. I didn't know what to expect from this cake but was pleasantly suprised that it was very good with a cup of tea. The cake tastes kinda moussey. Nice. I was glad I didn't make the chocolate marsala ganache for it because (1) I didn't quite like the smell of this liquour (which I did pour 3 tablespoons over the hot cake as instructed) and (2) love the crusty top. I'd make this again but without pouring the marsala on it and fold in the flour better - was too lazy to switch to a larger bowl, hence a couple of flour lumps which "irritated" the little folks in the house.
Monday, August 1, 2011
If you like the Chocolate Cherry Cupcakes, you'll like this. I remember baking this 9 years ago for Young Master's playgroup when it was my turn to bring snacks for the children and mums. The cake was polished off its plate within minutes! I had since then renamed this cake to Dark Chocolate Orange cake/cupcake because I use 70-75% dark chocolates and premium marmalade (both not very "store-cupboard" then, though they are now staples in my larder). I once used Seville orange marmalade and it was even better. It pretty much stuck as being THE cake to bring whenever it was my turn. When the children outgrew playgroups, I stopped baking this cake. Don't know why but I'm very happy to have revisited this. I had an order for "something different" and I made these for the client. It's moist, wholesome and decadent. Even if you're not a fan of marmalade (like me), you'll still enjoy this cake because it tastes nothing like marmalade on bread. It's just Dark Chocolate Orange Cake.