Mafaza’s Chocolate Cake

A sudden craving for chocolate cakes filled myself as the winter breeze entered the hallway through the open window.  Winder days are so refreshing and make you want hot chocolates and brownies fo dinner.

It was 8 pm when i was wondering if am gonna follow a recipe from a book and bake or use the usual recipe and add some cocoa to make it  a chocolate cake which is how i sometimes do when i think of the idea that the butter should be beaten so that the sugar is dissolved. I find it boring at times as the sugar crystals never dissolve easily. They are so coarse and using powdered sugar to bake a cake is not a good idea as it does not taste the same for me.

So here i decided to make it easy and experiment by creating my own instructions and ingredients.

I name it after myself as it’s my lazy day quick chocolate cake.

Mafaza’s Chocolate Cake Recipe

Ingredients

3 full eggs

3 egg yolks

4 tablespoon sugar

10 teaspoons drinking chocolate

2 teaspoons baking powder

2 teaspoons cream of tar tar

A pinch of Salt

1 cup wheat flour

2 teaspoons vanilla essence

100 grams cooking chocolate

3 tablespoons butter

1/4 cup water

Strawberry chocolate shavings (optional)

Instructions

Melt butter and cooking chocolate

Boil the water and dissolve the sugar

Combine what flour, drinking chocolate, salt, baking powder and cream of tar tar

Beat the 3 eggs with the 3 egg yolks and vanilla essence

Pour in the melted butter and chocolate mixture with the dissolved sugar onto the eggs and continue beating

Incorporate the dry ingredients withthe wet ingredients

Line a baking pan with butter and flour

Spread the batter and sprinkle the strawberry chocolate shavings on top

bake in  a moderate oven until golden brown on top for 20 minutes

Take off the oven once done and cook complete

Serve with some chocolate ganach and whipped cream or ice cream

Tips

For a gluten free options substitute  the wheat flour with any ideal gluten free flour .

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Marzipan and Chocolate : A Match Made In My Kitchen

I know you read it as marzipan and chocolate a match made in heaven or maybe you guessed before reading the entire heading. I was clearing my pantry and sorting things out as it’s always a mess after a busy day of cooking and this time my pantry needed a good sort out as we were heading toward an eid weekend. A plan was already set for a fun get-together with my hubby’s friends and it was my chance to do something sweet and earn some compliments. Did I just type sweet !!! great I think my theme was all choconuts. I went wild using chocolate and nuts 80% in almost all the sweets. yes my brownies had chocolate and nuts while my cookies had the same but before they all were planned i decided to use up the almond powder which I purchased to make some macaroons and dint feel like making it.  as i was turning the pages of my favourite chocolate book I came across the chocolate marzipan’s recipe and jumped up saying ok let me try marzipan for the first time ever and maybe I will have a blog post at the end of the day. when I do something different in my kitchen it means am thinking of my blog yes this baby is a year old and two months younger to my son but every time I cook something special is when I feed her, I started this new blog address last September 20th a day before my birthday while I was running between my busy life of following a Wilton course and taking care of my 2 month old son but it’s been 2 or more years since I started blogging.

well getting back from memories.

yes I did browse the internet for a good marzipan recipe and finally settled on my very old first cake decorating book “100 celebration cakes” I’ve never tried any recipes from the book since I bought it 4 years ago and I’ve read about marzipan and seen them on the supermarket shelves but I’ve never tasted. somewhat the word marzipan sounded different and never made me feel like tasting. I remember we had a ginn reader in school which had a marzipan recipe but I guess the main reason why it dint click for me to try the recipe was the main ingredient. marzipan asked for almond powder and it was not a common ingredient in sri Lanka. only now there are few places that sell these fine almond powder and they are way too expensive. I told my dad last December when he went to Riyadh to get me almond powder and he bought chopped almonds. he also said, wow it’s expensive and am sure he has never seen almond powder. anyway this almond powder from lulu was nice to work with on a marzipan recipe. first time making marzipan’s was fun and when i tasted it I wondered why haven’t I tried this before, It was magical.

so I had 2 cups of marzipan with me and thought it would be great if I can make a few different sweets with marzipan and that when my favourite book “chocolate” came to the rescue. I flipped through the pages and saw this chocolate marzipan recipe and sticked to the basic instructions. I did also change it’s shape and  a core ingredient so that I can call it my own but still my recipe was inspired by the book.

the original chocolate marzipan recipe

the original chocolate marzipan recipe

so here are a few ways I played with marzipan and chocolate inspired by the above recipe.

1 choconut marzipans

how I did it ;

roll the marzipan on a work surface

cut out circles or any shaped using a cookie cutter on desired thickness

place on a tray and spread a teaspoon of chopped nuts on the center

melt bitter dark chocolate and pour on top of each marzipan to cover the nuts and coat them well

leave to set for 4 hours in room temperature or 2 hours in the fridge

2 Marzipan Fondue

how to make it;

cut the marzipan in the same was as choconut marzipan’s but a bit thicker so you can prick them onto candy sticks and place over a cake pop stand

melt a few squares of unsweetened dark chocolate with butter and mix some drinking chocolate powder

place these on your dessert table so guests can enjoy a nice marzipan fondue

Tips

MAKE DIFFERENT COLORS AND SHAPES FOR BIRTHDAYS

USE WHITE CHOCOLATE SLIGHTLY COLORED IN DIFFERENT COLORS FOR A MORE COLORFUL SWEET TREAT

TRY MELTING SOME MARSHMALLOWS AND POURING ON TOP OF THE CHOCONUT MARZIPAN IN PLACE OF DARK CHOCOLATE AND DECORATE WITH SPRINKLERS OR SMARTIES

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THE TWO COLORS OF MARZIPAN i MADE

THE TWO COLORS OF MARZIPAN i MADE

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SO HERE IS QUICK IMAGE TUTORIAL ON HOW TO MAKE YOUR OWN CAKE POP STAND

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A SPRAY CAN LID. A DOLLY, A RIBBON

USE A DRILL TO MAKE HOLES ON A OLD SPRAY CAN LID (USE A SHARP NAIL IF YOU DON'T HAVE A DRILL)

USE A DRILL TO MAKE HOLES ON A OLD SPRAY CAN LID (USE A SHARP NAIL IF YOU DON’T HAVE A DRILL)

CUT THE DOLLY INTO 2 AND WRAP AROUND THE SPRAY CAN LID AND TIE THE RIBBON

CUT THE DOLLY INTO 2 AND WRAP AROUND THE SPRAY CAN LID AND TIE THE RIBBON

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PLACE TOOTHPICKS ON THE HOLES

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TO MAKE IT COLORFUL PLACE COLORED PAPER STRAWS CUT INTO 2 O TOP OF THE TOOTHPICKS

Double Chocolate Nutty Brownies

 SOMETIMES THINGS HAPPEN UNEXPECTEDLY, THAT’S WHAT IS CALLED A SURPRISE. I decided to follow a recipe from my favorite book (i call it favorite cos the images make me drool and i love the word chocolate 🙂

I collected the ingredients following the book and learnt that i dint have enough cooking chocolate or cocoa. i also had a lot of chopped mixed nuts which i wanted to use badly on my brownies. so the little changes i did is making my brownie special and my very own version. recipe inspired by –20141009_164436[1]2014-10-01 13.50.0420141008_141510 2014-10-04 06.45.02 2014-10-04 06.33.1720141008_141519 originally this brownie is called mocha brownies and i rename it as double chocolate nutty brownies for substituting and changing the method. its totally a different method and is very easy. why they named it mocha brownies can be due to the coffee mix the recipe calls for which i did not use in my brownies. here is my recipe :

Double Chocolate Nutty Brownies

Ingredients

1 cup chopped nuts use any nuts

100 grams cooking chocolate

3 tablespoon drinking chocolate powder

2 eggs

1/3 cup butter

1/2 cup flour

3/4 cup sugar

1/2 teaspoon baking powder

Method 

  1. Melt the cooking chocolate with a teaspoon of butter
  2. Mix together flour, drinking chocolate and baking powder
  3. Cream together the butter and sugar
  4. continue beating by adding the eggs one at a time
  5. incorporate the dry ingredients with the egg mix
  6. fold in the melted chocolate
  7. spread on a tray greased with butter and dusted with flour
  8. sprinkle a tablespoon of flour on top evenly and bake in the microwave on a 80 heat for 5-8 minutes checking after 5 minute

cool completely before cutting serve as it is or drizzle with extra melted white chocolate and sprinkle some drinking chocolate powder on top the sprinkling of flour on top and bottom creates a crust on the cake store for a week on the shelf  unless your a slow eater on sweets 2014-09-25 09.06.44 just loved playing around with photos.

So anyone wondering why i used a phrase as sometimes things happen unexpectedly which why its called a surprise?

That’s because this is my first brownie I’ve ever made in my baking life and second i did not use the appropriate measurements mentioned in the book and substituted some ingredients like drinking chocolate powder for cocoa which was very sweet and the fear of it turning out too sweet stuck me as my hubby hates extra sweet stuff.

Another reason is i cooked it on my microwave and immediately cut a piece to taste it and found it a bit too gooey and thought its undercooked and went shopping for eid the next day with a thought to get home and bake something else to serve the guests.

All in all my mind was not satisfied in the brownie i bake and now i know your wondering why i post such a thing in the blog. Dont worry my brownie was perfectly cooked and why it seemed undercooked was i cut it before cooling.  The brownies were not too sweet cos the bitter cooking chocolate i used helped cover up the sweet drinking chocolate.

Why i posted is not only did the brownie turn out well but my hubby and guests enjoyed it and loved it.

We all have a story behind our own recipes and success always come through a tough way. Not everything is easy to achieve even while cooking,  a compliment for a small sweet that we do counts at times.

Food Story : Chocolate and Almond Cake

baking and myself

I started baking at the age of 16 with a failure jn my first cake in following a recipe. I then decided to learn the art of baking and followed a pastry course with international cookery. The things I learnt to make pleased me and encouraged to bake and try new things daily.
But everything I did bake was in my mum’s old small tefal oven from france. Until today I’ve never baked in large electronic oven.

So recently we got our big electronic oven fixed and started using it. The first thing I baked was this chocolate cake by following a recipe from a cake book. I believe the temperature was high or I baked it for too long either way my cake turned out hard. Yet I decided to ice the cake. I topped it with chocolate ganach and dusted the sides with chopped almonds and dexorated it to perfection. I sliced it and served it to my family memebers. Everyone except my dad tasted the cake soon as I served. The first bite my dad took and he paused to comment. I was all smiles looking at him expecting a positive comment.
My dad asked “is this cake?”
I said yes and asked him if it’s good?
He replied with a big grin, It tastes like beef.
I was shocked and sad.
The decoration couldn’t make the cake palatable.

What I learnt from this experience –
Always check the item in the oven when using the oven for the first time. Each and every oven is different and the temperature given in a recipe doesn’t suit all the ovens equally.

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The cake from the book 🙂

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The cake I made 😦
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mafaza

Eclair factory

 

party treats

party treats

 

 

Eid Favours

Eid Favours

 

 

 

It all started in 2010 when I decided to take over baking as a profession.  I learnt the art of baking and was in love with éclairs, having never thought I would learn how to make my favourite sweet.

I remember the good old days at school running over to the canteen to get an éclair and licking the delicious chocolate drippings of my fingers. I recall wondering silently on my every bite If I can learn to make éclairs.  So when the silent wish came true I was overwhelmed with joy. I decided to make and sell them to receive good compliments and it all did happen.
I opened an facebook page and was quickly famous with the help of few friends and was busy getting inquiries on éclairs. I created my very own price list and flavors.
The day when my new found love for baking came to end wasn’t long. I stopped it all on my own will due to some misunderstandings which was not worth at such a cost. I deleted my page due to it and lost all the lovely likes.
Many years passed and I stopped baking éclairs. Last year in dubai I decided to revist my éclair recipe and tried it on my microwave oven which was a total failure. I gave up and decided not to try until I get back to sri lanka. On my vacation this year it was eid (festival) for us and I badly wanted to try making éclairs to show off to my husband on how good I was in baking. Well, it turned out perfectly and my husbands cousins liked my éclairs. It was delicious and a success.

This month was my sister in laws kids birthday celebration and I promised her I will make her some party food. Having less time with a baby on toe I was pressed with a tight schedule as my hubby was also down on vacation. I was so excited to make the éclairs for my sister in law that I grabbed a few utensils and ingredients and started off making the first test batch of eclairs with a doubt if it might turn out well as I have never baked in a large oven and have no idea on the temperature level. I dint have a proper measurement and did the batter with only 3 eggs as the mixture turned out to be very runny. Worried if I wasted the ingredients I decided to add extra flour to thicken the mixture to a piping consistency. Finally the batter was just fine. I piped it and baked the éclairs watching through the oven glass if its rising. Checking in after 10 minutes I was overwhelmed with joy to see my eclairs rise in the oven. I started off with another batch of batter which was perfect.

In less than four hours I baked around 70 éclairs and left it out to cool. Happy with the final dish I was enjoying the beauty of my éclairs.
The party started and the éclairs vanished in no time leaving nothing for us to taste.

Finally the satisfaction has given me an idea to start my éclair factory all over again.

Joy of baking can never be described, but tasted

mafaza