Chocolate Madeleines

Just a few more weeks and I'll be off to France! We'll be spending some time in Paris, Lyon and we'll be visiting the Côte d'Azur... I can't wait!

Honestly, I really believe this trip will be mostly about food. My boyfriend and I are writing down places we want to visit: Pierre Hermé, LaDurée, Le Cordon Bleu, Poilane, Moet et Chardon. But isn't that what a trip to France is all about? (That and the beautiful French Riviera...)

The other day was my birthday. I really wanted to make a cake, a giant beautiful cake, but I couldn't find the time or energy to make it. My parents bought me an Opéra, and it was okay, but I really missed the homemade sweets. So around midnight, I decided to make one of the least time-consuming things I knew: madeleines. Not only are they quick to make (you do have to refrigerate them for about an hour), but they don't even require you to make a stop at the grocery store to pick up some chocolate!

So here is the recipe. I hope you enjoy them as much as I did!

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Chocolate Madeleines

Adapted from Epicurious

Makes around 36 madeleines

3/4 cup all-purpose flour

1/2 cup cocoa powder

Pinch of salt

4 large eggs

1 cup vanilla sugar

12 tbsp (6 oz.) unsalted butter, melted and cooled

Butter to butter the madeleine tins (or Pam cooking spray)

In a medium bowl, sift together flour, cocoa powder and salt.

Place the eggs and sugar in the bowl of an electric mixer and whisk until thick and lemon-colored. Fold in the flour mixture, then the melted butter.

Butter the madeleine pans (or use Pam), then spoon in the batter, filling each about 3/4's full. Refrigerate the madeleine pans and the remaining batter for about an hour.

About 15 minutes before removing the pans from the refrigerator, preheat the oven to 425 degrees F.

Bake the madeleines until they are firm and puffed, around 7-9 minutes. Turn them immediately from the molds onto a cooling rack. When the pans have cooled off, wipe out the molds and respray them with Pam. Continue baking the madeleines until all the batter is used.

The madeleines are best eaten slightly warm the same day they are made.

Meringue Filled Coffee Cake : March Daring Bakers Challenge

I have never experienced so much stress in school. My team and I have been working on a business plan and it literally has forced me to put everything else on hold. I kind of had to squeeze making this Daring Baker's Challenge between making financial statements! It took me a while to make because of the rising time, but honestly, it was very worth it!

I've been having an obsession for anything hazelnut, so I decided to add chopped toasted hazelnuts to the sugar, cinnamon and chocolate for the filling. I followed everything else according to the directions Jamie and Ria had posted and was very impressed with the result: a brioche-like coffee cake with chocolate and hazelnut filling, perfect for a breakfast, brunch or any other time of the day! This is a keeper :)

Triple Chocolate Mousse Cake

Triple Chocolate Mousse Cake

Adapted from America's Test Kitchens

Makes one 9-inch cake

Ingredients

Bottom Layer

• 6 tbsp (3/4 stick) unsalted butter, cut into 6 pieces, plus more for greasing pan
• 7 oz bittersweet chocolate, chopped finely
• 3/4 tsp instant espresso powder
• 1-1/2 tsp vanilla extract
• 4 large eggs, separated
• Pinch table salt
• 1/3 cup packed (about 2-1/2 oz) light brown sugar, crumbled with fingers to remove lumps

Middle Layer

• 2 tbsp cocoa powder, preferably Dutch-processed
• 5 tbsp hot water
• 7 oz bittersweet chocolate, chopped finely
• 1-1/2 cups cold heavy cream
• 1 tbsp granulated sugar
• 1/8 teaspoon table salt

Top Layer

• 3/4 tsp powdered gelatin
• 1 tbsp water
• 6 oz white chocolate chips or chopped white chocolate
• 1-1/2 cups cold heavy cream
• Shaved chocolate or cocoa powder for serving (optional)

• 1. FOR THE BOTTOM LAYER: Place oven rack to middle position and heat oven to 325 degrees F. Butter bottom and sides of 9-1/2-inch springform pan. Melt butter, chocolate, and espresso powder in a large heatproof bowl set over saucepan filled with 1 inch of barely simmering water (double boiler), stirring occasionally until smooth. Remove from heat and cool mixture slightly, about 5 min. Whisk in vanilla and egg yolks and set aside.
• 2. In stand mixer fitted with whisk attachment, beat egg whites and salt at medium speed until frothy, about 30 sec. Add half of the brown sugar and beat until combined, about 15 sec. Add remaining brown sugar and beat at high speed until soft peaks form when whisk is lifted, about 1 min. longer, scraping down sides halfway through. Using whisk, fold 1/3 of beaten egg whites into chocolate mixture to lighten. Using rubber spatula, fold in remaining egg whites until no white streaks remain. Carefully transfer batter to prepared springform pan, gently smoothing top with offset spatula.
• 3. Bake until cake has risen, is firm around edges, and center has just set but is still soft (center of cake will spring back after pressing gently with finger), between 13 to 18 minutes. Transfer cake to wire rack to cool completely for about 1 hour. (Cake will collapse as it cools.) Do not remove cake from pan.
• 4. FOR THE MIDDLE LAYER: Combine cocoa powder and hot water in small bowl and set aside. Melt chocolate in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water (double boiler), stirring occasionally until smooth. Remove from heat and cool slightly, 2 to 5 min.
• 5. In a clean bowl of stand mixer fitted with the whisk attachment, whip cream, granulated sugar, and salt at medium speed until mixture begins to thicken, about 30 sec. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds.
• 6. Whisk cocoa powder mixture into melted chocolate until smooth. Using whisk, fold 1/3 of whipped cream into chocolate mixture to lighten. Using rubber spatula, fold in remaining whipped cream until no white streaks remain. Spoon mousse into springform pan over cooled cake and gently tap pan on counter 3 times to remove any large air bubbles; gently smooth top with offset spatula. Wipe inside edge of pan with damp cloth to remove any drips. Refrigerate cake at least 15 minutes while preparing top layer.
• 7. FOR THE TOP LAYER: In small bowl, sprinkle gelatin over water; let stand at least 5 min. Place white chocolate in medium bowl. Bring ½ cup cream to simmer in small saucepan over medium-high heat. Remove from heat; add gelatin mixture and stir until fully dissolved. Pour cream mixture over white chocolate and whisk until chocolate is melted and mixture is smooth, about 30 seconds. Cool to room temperature, stirring occasionally, 5 to 8 minutes (mixture will thicken slightly).
• 8. In a clean bowl of stand mixer fitted with the whisk attachment, whip remaining cup cream at medium speed until it begins to thicken, about 30 sec. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 sec. Using whisk, fold 1/3 of whipped cream into white chocolate mixture to lighten. Using rubber spatula, fold remaining whipped cream into white chocolate mixture until no white streaks remain. Spoon white chocolate mousse into pan over middle layer. Smooth top with offset spatula. Return cake to refrigerator and chill until set, at least 2½ hours (best chilled overnight)
• 9. TO SERVE: If using, garnish top of cake with chocolate curls or dust with cocoa. Run thin knife between cake and side of spring form pan; remove side of pan. Run cleaned knife along outside of cake to smooth sides. Cut into slices and serve.

Chocolate Marble Cheesecake

Last week was our "Reading Week" from school. I did everything except read, isn't that was a week off from school is for?

A friend of mine and I were really looking forward to this week because we wanted to bake together. I usually bake alone, so it was fun to have someone to share my worries with! Like after we spent all night baking, cooling and trying to speed up the chilling process (by putting it in the freezer!) of this delicious-looking marble cheesecake, we had to have a tiny slice. But it was still warm and creamy inside, kind of like a mousse! We were a bit disappointed! I had a hunch though that it really needed to be overnight in the fridge, at the least. The next morning, I sneaked a bite and yes, it was an absolute success!

The original recipe asked for crushed graham cookies for the crust which we substituted for Oreo crumbs and also made a marble on the top for a chocolate twist to the New York-Style cheesecake!

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Chocolate Marble Cheesecake

Adapted from Ricardo, Volume 8 Number 5

Crust

1-1/4 cups graham cracker crumbs

2 tbsp granulated sugar

1/4 cup melted butter

2 sheets aluminium foil, 46-cm (18-inch) wide

Filling

1-1/4 cups granulated sugar

2 tbsp all purpose flour

4 containers (250 g/8 oz each) of cream cheese, at room temperature

3/4 cup sour cream

4 eggs

2 egg yolks

1 tsp vanilla extract

2 oz semisweet chocolate, chopped

Position the rack in the middle of the oven and preheat the oven to 350 degrees F. Cover the bottom of a 20-cm (8-inch) spring form pan with parchment paper.

Crust

1. In a bowl, combine all the ingredients for the crust. Press lightly into the bottom on the spring form pan and bake for about 12 minutes. Let it cool.

2. Brush in the inner sides of the spring form pan with some melted butter. Wrap the base and the outer sides of the spring form pan with the aluminium foil, making sure it's watertight. Double the aluminium foil.

3. Turn the oven's temperature down to 325 degrees F.

Filling

1. Place the sugar and flour in a food processor and pulse until combined. Add the rest of the ingredients for the filling and pulse just until the mixture is smooth. Pour onto the crust, reserving about 1/4 cup of the filling.

2. Melt the chopped chocolate in a double boiler and pour into the reserved filling. Mix well and with a teaspoon, dollop the chocolate mixture in a few dots on top of the filling in the spring form pan. Swirl the chocolate mixture into the filling with a knife.

3. Prepare a bain marie: place the spring form pan in a large baking dish. Fill the baking dish with boiling water until it comes halfway up the sides of the spring form pan.

4. Bake in the middle of the oven for about 1 hour and 50 minutes or until a thermometer inserted in the middle of the cheesecake shows 150 degrees F. Remove the spring form pan from the bain marie as well as from the aluminium foil. Let cool for about 1 hour. Cover and chill in the refrigerator for 6 to 8 hours, or until completely chilled (best left overnight). To remove the cheesecake from the pan, run a thin knife all around, between the spring form pan and the cheesecake.

Tiramisu Cake

This is the perfect cake to make for a celebration. It is easy to make, not very time-consuming and tastes wonderful! It will take longer if you make your ladyfingers, I decided to try it out with store-bought Savoiardi cookies. We made this for my boyfriend's mother's birthday and everyone loved it! I would make a bigger one next time I think, maybe a 9-inch cake, because it disappeared quickly!

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Tiramisu Cake

Adapted from Happy Home Baking

Makes one 7-inch cake

For the espresso syrup:

1 tbsp instant espresso/coffee powder

1/2 tbsp sugar

1/2 cup boiling water

1 tbsp Kahlua (or Marsala)

Dissolve the instant espresso/coffee powder and sugar in the boiling water. Let it cool and stir in the Kahlua. Set aside.

For the filling:

250 g marscapone cheese

1-1/2 tsp vanilla extract

3 tbsp icing sugar

2 tbsp Kahlua (or Marsala)

1 cup heavy whipping cream

In a mixing bowl, whisk marscapone, icing sugar, vanilla extract, Kahlua and 3 tbsp of the espresso syrup with a manual whisk until blended.

With an electric mixer, whisk the whipping cream until soft peaks form and fold 1/4 of it in the marscapone mixture with a spatula. Fold the remaining whipped cream in the marscapone mixture gently.

To assemble the cake:

About 24 ladyfingers (Savoiardi)

Dark and white chocolate shavings

Cocoa powder, to dust

Espresso syrup (above)

Filling (above)

Line the edges of a 7-inch spring form pan (remove the base) with plastic wrap and place it on a plate or a round cardboard base. Cut off one end of the ladyfingers so each is about 3 inches in length. Line the sides of the pan with the ladyfingers (about 17) and save the leftover small pieces.

Gently dip ladyfingers one at a time in the espresso syrup and use them to line the base of the pan, soaked side up. Cut the ladyfingers into shorter lengths if necessary and use the leftovers pieces to fill in the gaps.

Spoon over half of the filling and spread it evenly over the first layer of ladyfingers. Grate some dark chocolate over the filling. Repeat with another layer of ladyfingers and spoon over the remaining filling. Spread and smooth the top. Dust with cocoa powder and grate some more dark and white chocolate over the top. Cover with plastic wrap and refrigerate for at least 4 hours, best left overnight.

Before serving, unmold the cake and tie a ribbon around the outer ladyfingers.

Chocolate Matcha Cake

Matcha and chocolate in a cake! What's not to like? My only regret is that the chocolate taste took over the matcha one, so I could barely taste that. I would definitely add an extra tablespoon or so next time for a stronger taste and color!

Chocolate Matcha Cake

Adapted from Bakerella

Makes one bundt cake

Chocolate Mixture

1 1/2 cups all-purpose flour

1/2 cup cocoa

1 1/2 tsp baking powder

1/2 tsp salt

Matcha Mixture

1 1/2 cups all-purpose flour

2-3 tbsp matcha powder

1 1/2 tsp baking powder

1/2 tsp salt

Wet Ingredients

3 cups sugar

1 cup unsalted butter, at room temperature

3 eggs, at room temperature

1 3/4 cups milk, at room temperature

1 tsp vanilla extract

Preheat oven to 325 degrees F. Grease a loaf pan and dust it with cocoa.

With a wire whisk, mix the dry ingredients for the chocolate mixture in a small bowl and set aside. In another small bowl, do the same for the matcha mixture.

Using a mixer, cream the butter and sugar. Add the eggs, milk and vanilla, and mix until throughly combined. Divide the cream mixture evenly in two separate bowls.

Slowly add the chocolate mixture to 1/2 of the creamed mixture and mix throughly. Then add the matcha mixture to the other half of the creamed mixture and mix throughly.

Drop alternating spoonfuls of each mixture into the loaf pan and gently run a knife through the two batters in a swirling motion (for a marbled effect... mine failed!).

Bake for about 1 hour and 15 minutes.

(I halved this recipe to make a loaf cake, the baking time still remains 1 hour and 15 minutes.)

Rainbow Cake

I am so obsessed with Whisk Kid, Kaitlin's blog! She always makes these truly amazing cakes and cupcakes and has really good photographing skills... like the grapefruit cupcakes she posted recently! I really want to learn how to make those buttercream roses!

Whisk Kid is one of the first blogs I discovered when I entered the food blogging world. Like many others, the famous Super Epic Rainbow Cake is what led me to it! I was so happy for her when she made her appearance on The Martha Stewart Show in June. That means that not only bloggers and people who bake for fun visit food blogs, but bigger companies (like even the Food Network) are constantly searching the web for ideas!

Last Saturday was my boyfriend's and friend's potluck birthday. Their birthday falls on the same date so they celebrate it together every year. I wanted to bring a cake but not just any cake. Not a simple buttercream layered one, but a huge colorful cake with lots of layers!

Making THE cake was pretty long, which is why I don't make cakes often! It is pretty simple if you think about it: make the cake batter, divide it into 6 bowls, put different colors in each, bake, cool, make swiss meringue buttercream and assemble. There was one problem: I only had 2 round cake pans so it made the process longer. And let's not forget all the dishes pilling up non-stop...

I only suggest you serve this cake at room temperature so leave it out for about an hour or so. I served it right out of the fridge and the swiss meringue buttercream tasted really buttery...

I have to admit though, I am quite pleased with the result and so was everyone else. The birthday boys were really surprised when they cut a slice and got to see the rainbow!

For the recipe, you can visit Whisk Kid here where she also put the link for you to watch her appearance on The Martha Stewart Show (I watched it before making the cake, it really helped).

Coco-Nana Bundt

Nope it's not a late TWD post! I was about to join the TWD group a few week ago but I'm too late, the group is now closed! Ah well, at least I get to see how everyone's weekly baking turns out and then decide if I want to make it or not.

We always have some bananas lying around at my house, so I decided to make this chocolaty cake so they won't go to waste. I was a little worried because I had read a couple of reviews from other bloggers who had made it for the TWD but it turned out well! Actually, I had trouble staying away from it! It was Steph from Obsessed With Baking who chose it and you can find the recipe on her blog.

On a side note, this is what Montreal looks like today...

Gives me the urge to make some gingerbread cookies and watch Home Alone (I had to wear my boots today)!

Tiramisu Cups

I made a Tiramisu cake about a month ago following Dorie Greenspan's recipe in Baking: From My Home to Yours. Since everyone in my family loves Tiramisu, I had chosen to make it for my mother's birthday. The filling and coffee-flavored icing, both made with mascarpone, were delicious. I was pretty disappointed with the sponge cake though. Even if I had made it a day in advance, it turned out dry and hadn't absorbed the syrup. Overall, the cake didn't resemble the famous Italian dessert I knew.

Needless to say, I wasn't satisfied with my result and couldn't cross Tiramisu off my wishlist. Because I still had some mascarpone left in the fridge, I decided to give it another try, this time using a recipe that uses Savoiardi ladyfingers.

It didn't take me much time at all to make these Tiramisu cups. I put on The Martha Stewart Living Show yesterday morning and was watching out for Kaitlin from the Whisk Kid. I prepared the coffee liquid as the show started, cooled it, then started on the mascarpone mixture. Everything was ready to be arranged into the cups when the Whisk Kid (why do the blog names stick to us?) made her guest appearance. It was so incredible to see someone who's blog I've been following for a while now appear on television. Not only that, but also standing next to Martha Stewart and showing her how to make the fabulous Super Epic Rainbow Cake that has inspired us all! Congrats Whisk Kid!

So the Tiramisu cups were assembled in no-time, and after being refrigerated for a couple of hours, I recognized the soft, syrupy layers between the creamy mascarpone. Amazing how something so good can take so little time to make!

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Tiramisu Cups

Adapted from Ooh, Look... (originally from Donna Hay)

Makes 3-4 serving cups

1/2 cup strong black coffee (I used 1 tbsp Instant Espresso from Nescafe with 125ml boiling water)

1/3 coffee liqueur (Kahlua or Tia Maria)

2 tbsp brown sugar

1 cup (250g) mascarpone

1/4 cup cream

1/2 tsp vanilla extract

2 tbsp brown sugar, extra

Savoiardi ladyfinger biscuits

Place coffee, liqueur and brown sugar in a small saucepan over medium heat. Simmer for 5-6 minutes, until the sugar has dissolved (the alcohol will evaporate). Pour into a shallow bowl and refrigerate until cool.

Whisk together the mascarpone (I used 230g), cream, vanilla, and extra sugar until combined. Do not overbeat or the mixture will be too thick (I added a little cream to it cause mine was too thick).

Remove coffee liquid from refrigerator. Dip one side of the ladyfinger into the liquid, then turn it over and dip the other side. Arrange the biscuit on the base of one cup and repeat the dipping until the base of the cup is covered. (I cut the biscuits for them to fit)

Spread some of the mascarpone mixture over the biscuits. Dip and arrange a second layer of ladyfingers, then top with some more of the mascarpone mixture. Continue with the rest of the cups.

Refrigerate the tiramisu cups for at least 2 hours. Sprinkle with cocoa powder before serving. The cups keep for 3 days in the refrigerator, and its flavor improves over this time.

Pineapple Upside-down Cake

Enough cookies for now! Everytime I get the urge to bake, I decide to whip up some chocolate chip cookies. It's probably cause they're satisfying and you're done in no time!

A few days ago, I decided to make a list of things I want to make and bake. From macarons, to profiteroles, to ice cream... the list goes on and on, and I keep adding to it. I finally decided to stop at a full page and begin!

I have been meaning to make a pineapple upside-down cake for a while now. And really, I don't know why I waited so long! It doesn't take a lot of effort and time to make, and it's not messy to flip over as I had imagined.

This cake was too rich for my taste. I would remake this recipe but throw out the excess butter that settles at the bottom of the pan after buttering it.

Source: Brown Eyed Baker