Chocolate Lava (Molten) Cake 心太軟

成份:
份量適合: 2個
朱古力（unsweetened)     25g
朱古力. (semi-sweetened) 25g
牛油 (unsalted)         50g 
全蛋             1隻 
蛋黃             1隻
 砂糖             15g
低筋麵粉(cake flour)     15g 
雲呢拿香油    1/2茶匙 

步驟:
 1.  將焗爐預熱至180℃(360 degree F)，朱古力與牛油隔水加熱至煮溶；
 2.  蛋糕杯仔(or Ramekins)掃上一層薄牛油並沾上朱古力粉
 3.  全蛋、蛋黃、砂糖、雲呢拿香油用打蛋器打勻；
 4.  打至杰身 (可以寫到８字) to become creamy white；
 5.  加入朱古力牛油溶液拌勻；
 6.  麵粉篩入，輕輕拌勻；
 7.  麵糊倒入蛋糕杯仔內，放入焗爐中層焗10分鐘；
 8.  出爐後，將蛋糕倒在碟上即可食用。以小刀在蛋糕面層邊位 輕輕界一下，會比較容易倒出蛋糕。

~~Alternate Way~~

For those who cannot take "not fully cooked" eggs. Here is the alternative way. You will need to prepare chocolate ganache to place in middle of the cake.
Chocolate Ganache
1 oz semisweet or bittersweet chocolate, 62% to 70%
1/2 Tablespoons (7 g) butter
3/4 Tablespoons (11 g) heavy cream
pinch of salt

Chocolate Ganache Directions:

• To make the ganache, combine the chocolate, butter, cream, and salt in a bowl and melt over a saucepan of simmering water on the stove. Stir occasionally to make sure it melts evenly.
• Pour the ganache into a container and place in refrigerator for about an hour until it starts to set up. You can also place it in the freezer to speed up the process.
• When the ganache is firm enough to scoop, use a spoon or cookie scoop to make ¾” round balls. Place in a container and store in freezer to keep them firm while you make the cake.

Cake directions:
1. Follow the above directions from #1-#6.
2. Fill the ramekin a little less than halfway up with the batter. Place a ball of ganache in the center of the batter. Cover with more batter, filling the rings about ¾ full – the cakes will rise when baking like a soufflé so don’t fill them too high or they will spill over.
3. Bake cakes for 10 minutes. The cakes should be done – a tester inserted in the side should come out with a few crumbs, but the centers should have melted. You may want to test with one cake first to gauge how long the right baking time will be.

Coffee Earl Grey tea Mousse cake

Cake for 2012 Mother's day

Earl Grey Tea mousse on Coffee cake base and Coffee Jelly top!

I set aside some mousse mixture and cake for making this extra treat for fun:

Coffee Cake base with Earl Grey Tea mousse dome cake.

Recipe:

Earl Grey Tea Mousse: (8")

Earl Grey Tea     6 tea bag

Hot water           180g

Sugar                   20g

Gelatin                 12g

Whipping Cream 400g

Coffee Cake Base: (7")

Cake Flour                 82g

Instant Coffee powder 12g

sugar                           80g

egg                               4

Vegetable oil              1Tbsp

Hot Water                  2 Tbsp

Coffee Jello:

3 in 1 instant coffee  1

Hot Water               200ml

Gelatin                     4g

Directions:

Prepare Cake Base:

1. Preheat oven to 350 degrees F. Grease 7" pan or use parchment paper.
2. Cream together eggs and sugar.  Add sifted cake flour to creamed mixture and mix well. Dissolve coffee powder in hot water. Finally sir in the coffee liquid and vegetable oil to the batter until well mixed. Pour batter into the pan.
3. Bake for 30 - 40 mins in the preheated oven. When cake is done, cool down cake by turning the pan upside down on cooling rack. While waiting for the cake done, you may start working on the Earl grey mousse.

Prepare Earl Grey Tea Mousse:

1. Boil water with earl grey tea for 10-15 minutes. Remove from stove, take out the tea bag and cool down the tea.
2. Whipped the cream until smooth. Put it in refridgerator first. Add sugar and gelatin to Earl Grey Tea. Heat over small pot of simmering water. Stir the mixture until all sugar and gelatin dissolved in tea mixture. Remove from stove and let it cool.
3. Pour tea mixture to whipped cream until all well mixed.
4. Prepared a 8" pan. Place 7" coffee cake base in middle of the 8"pan. Then using a piping bag to pipe the mousse mixture to fill the 0.5" side outside the 7" coffee cake base. Then fill the pan with entire mousse mixture. Please it in freezer to firm it for 30 minutes. 

Prepare Coffee Jello:

1. Dissolve one bag of 3 in 1 instant coffee powder in 200ml of hot water. Mix gelatin to coffee and heat it over small pot of simmering water. Stir until Gelain dissolved. Cool down mixture.
2. Take out the cake from freezer. Once the mousse become stable.  Gently pour the coffee jello on the top.
3. Place it in refridgerator for at least 3 hours before serving.

Hazelnut Chocolate (Nutella) Creme Brulee

Serves: 6 Ramekins

Ingredients:
2 cups (500ml) cream
40 g Sugar
6 egg yolks (100g)
70g Nutella (3tbsp)

Directions:
1. Preheat oven to 300C.
2. Heat cream and sugar in small saucepan until steam occur. Remove saucepan from stove.
3. Whisk egg yolk and pour heated mixture of cream and sugar to the egg yolk. While pouring the mixture to egg yolk, keep stirring the yolks to prevent it from over cooked. Add nutella and mix well.
4. Pour mixture to ramekins. Put ramekins to baking tray filled with boiling water up to half depth of the ramekins. Put into oven and baked for 30-40 mins.
5. Carefully take out ramekins from baking tray. Cooled for 30 minutes and then chill them in refridgerator for at least 3 hours before serving.
6. Gently spread thin layer of sugar to top of the custard. Flame it with flame gun. Or if you broil it in oven. I suggested you put your ramekin to freezer for 15 mins before broil it in oven.
Serve immediately.

腰果露 Cashew Nut Sweet soup dessert

Recipe: serves 4

Ingredients
220g raw cashew nut
1/4tsp fine salt
3Tbsp rice
80g rock sugar
4 cups (1000ml)water
1 cup evaporated milk

Directions

1. rinse raw cashew nuts. Cook in some boiling water (not within ingredient listing) with pinch of salt for 2-3 minutes. Dish up. Drain and blow dry.
2. Heat some oil in wok over medium heat. Deep fry cashew nuts until golden brown. Dish up and pat dry with paper towels. (If you bought the cooked unsalted cashew nut, you can skip step 1 and step 2)
3. rinse rice and soak in water for half an hour
4. blend cashew nuts, rice, and 2 cups of water in blender to thick liquid. Sift in strainer or cheesecloth for 2 times until smooth.
5. Bring remaining 2 cups of water to boil. Add cashew nut liquid and rock sugar Cook until rock sugar dissolves. Add 1 cup of evaporated milk. Keep stirring with wooden spoon. Simmer over low heat for 10-15 minutes.

合桃糊（核桃糊）Walnut Sweet Soup Dessert

Recipe: serves 3
Ingredient
200g Walnut
3Tbsp rice
80g Rock sugar
3 cups (750ml) water
100 ml evaporated milk

Directions:

1. rinse walnuts. Drain and fry walnuts in saucepan until dry. Add a bit oil and keep frying the walnuts until you smells the walnuts. (You can deep fry or baked them in oven) This step can increase the walnuts taste in soup.
2. Rinse rice and soak for half an hour.
3. Combine rice and walnuts with 3 cups of water. Pour into blender and blend to smooth paste. Sift with strainer or cheesecloth for 2 times. 
4. add walnut rice paste with rock sugar to 100ml evaporated milk. Cook for 10 minutes over low heat until sugar dissolves.