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Sunday April 13, 2014 MYT 12:00:00 AM
Monday April 14, 2014 MYT 1:28:39 PM
by amy beh
Chocolate lava cake
Now that we know chocolate is good for us, we have more reasons to enjoy it in moderation, bearing in mind that it is dark chocolate, including good quality, minimally processed cocoa powder, that is said to have some heart-healthy benefits.
Feel free to substitute the chocolate in the recipes here.
80g soft brown sugar
35g caster sugar
1 tbsp Kahlua liqueur (optional)
2 egg yolks
2 tbsp fresh milk
50g semi-sweet chocolate chips
25g plain chocolate, grated
20g roasted almond nibs
135g quick cooking oats, blended into a coarse texture
170g superfine flour
20g cocoa powder
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
Line cookie trays with nonstick or parchment paper. Preheat oven to 170°C.
Cream the butter and sugars until light. Beat in the Kahlua (if using), egg yolks and milk.
Stir in the chocolate chips, grated chocolate and almond nibs.
Add oatmeal and the sifted dry ingredients. Fold in gradually and mix into a dough.
Take pieces of dough the size of a small lime and place on the cookie tray spacing them well apart to allow room for spreading.
Using the back of a fork, press down lightly on each cookie dough to mark and flatten it slightly.
Bake for about 20 minutes, or until lightly browned.
Cool on wire rack before storing in airtight containers.
Oil or butter for greasing
Cocoa powder for dusting
150g good quality chocolate, chopped
150g unsalted butter
75g soft brown sugar
3 eggs (Grade B)
120g plain flour
1¼ tbsp cocoa powder
Lightly grease a few ovenproof cups or ramekins and dust lightly with cocoa powder. Preheat oven to 180°C.
Melt the chocolate and butter in a double boiler. Whisk the sugar, eggs and egg yolks until light and pale, then pour unto the melted chocolate-and-butter mixture.
Fold in sifted dry ingredients with a metal spoon. Stir mixture into a smooth batter.
Divide the batter equally among the prepared ramekins. Place the ramekins on a baking tray and bake in the oven for 15 minutes.
When the outside of the cake is crisp to the touch, carefully turn the cake out onto individual serving plates.
Serve with a dollop of ice-cream if preferred.
Note: The cakes should be served immediately while it is still hot.
230ml evaporated milk
1 tsp vanilla essence
2 tbsp rum (preferably dark, optional)
170g soft brown sugar
185g superfine flour
50g cocoa powder
1½ tsp baking powder
¼ tsp bicarbonate of soda
50g raisins, mixed with 1 tbsp flour
2 ripe bananas (preferably pisang berangan), sliced thinly
Line the base and sides of a loaf pan with greaseproof paper. Preheat oven to 150°C.
In a small bowl, combine the evaporated milk and vanilla essence, and mix well. Stir in the rum (if using). Cream the butter and brown sugar until light and fluffy. Add the eggs, one at a time, beating well.
Alternately, stir in the milk mixture and the sifted dry ingredients, a third at a time. Add the raisins and mix to distribute well.
Pour half the batter into the prepared loaf pan. Scatter some banana slices over. Top with the remaining batter and level the surface. Arrange the remaining banana slices on top.
Bake in the oven for 1 hour and 45 minutes. Halfway through baking, cover the top of the cake with a piece of aluminium foil. After 15 minutes, remove the foil and continue to bake until the cake is done – an inserted skewer should come out clean.
Tags / Keywords:
Lifestyle, Food, Amy Beh, chocolate, recipe
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