Recipe: Chocolate Cornflakes

I was asked if I make chocolate cornflakes for Chinese New Year as it has always been a hit during this festive period. However, it always didn’t seem like a challenge to me as it only requires 2 ingredients to make, thus I’ve never tried making it before, neither have I eaten it before. However, few days ago, my colleague made those and had leftover chocolate and cornflakes. So she gave it to me and I decided to give this snack a go. It was sooooo good, except for this chocolate part as I used compound chocolate.

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I didn’t weigh out the amount of chocolate I used to make these cornflakes so the amount might differ.

Chocolate cornflakes

Yields 62 petite cup liners

250g-300g dark compound chocolate

1 box cornflakes cereal (medium box)

Directions:

  1. Melt the compound chocolate in a large bowl over double boiler (bain marie).
  2. *Turn off the heat once fully melted and pour cornflakes into bowl, stirring well until cornflakes are well coated with chocolate.
  3.  While mixture is still warm, quickly spoon mixture into individual cups. (do it fast like a ninja cause compound chocolate hardens easily)

*At this point, continue placing your bowl on the double boiler so that the compound chocolate remains liquid.

Thats it. Pretty easy huh?

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Salted Caramel Chocolate Cupcakes

Salted caramel and chocolate can’t get any better can it? Combine these two in any desserts and voila… You get these.

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They are very simple to make too. Just get your favourite chocolate cupcake, fill it with home made salted caramel, and top it off with any chocolate frosting that you like eg. chocolate cream cheese, chocolate buttercream, or even the simplest, chocolate whipped cream. Oh, I forgot the important part, salted caramel drizzle. Definitely makes your sweet dessert look extra decadent.

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This is my own version of salted caramel chocolate cupcakes recipe. Do try it out and give me feedbacks (: 100% foolproof, except for the caramel part which is a bit tricky.

 

Chocolate Cupcake

Yields 12 cupcakes, or around 350g to 400g of cake

1 cup all purpose flour

2 tbsp corn flour (corn starch)

1/2 tsp baking powder

1 tsp baking soda

6 tbsp cocoa powder

3/4 cup white sugar

1/2 cup hot coffee

1/2 cup milk

1/2 cup vegetable oil

1 egg

1/2 tsp vanilla extract

Directions:

  1. Preheat oven to 325F/163C.
  2. In a large bowl, sift together flour, corn flour, baking soda, baking powder and cocoa powder. Set aside.
  3. In another large bowl, mix together sugar, coffee, milk and vegetable oil.
  4. Fold in your flour mixture in 3 portions.
  5. Mix in egg and vanilla extract. DO NOT OVERMIX.
  6. Bake in preheated oven for about 19-21 minutes depending on oven.*

*Because my oven goes haywire at times, I usually do the toothpick test at the 19th minute, and if it is not done, I’ll try again after a minute or so.

Salted Caramel

Makes about 3 mason jars worth

2 cup white sugar

170g unsalted butter*

1 cup heavy cream

All items above have to be strictly at room temperature.

Directions:

  1. Heat the sugar in a pot over low fire to dissolve it.
  2. Once dissolved, it should turn amber colour, and it should smell toasted. A bit darker is fine as long as it does not smell burnt.
  3. Mix in the butter. The melted butter will actually remain on the surface of the caramel but that is fine. Just try your best.
  4. After all butter is melted, add in heavy cream. This time you must make sure that you mix them evenly.
  5. Usually at this point, I’ll continue boiling the caramel for about 2-3 mins so that it can thicken up. However boiling time varies, so.. this is the tricky part. The best is to get a candy thermometer and remove the pot from heat when temperature reaches 350F.
  6. After removing pot from heat, sprinkle in 1 tbsp of salt at a time, and taste test it until you are satisfied with the flavour. I added about 4 tbsp of salt.

Chocolate Whipped Cream

Yields just enough for 12 cupcakes

3/4 cup heavy whipping cream (cold)

6 tbsp icing sugar

1/2 cup + 1 tbsp cocoa powder

  1. Mix all ingredients in a large bowl and using an electric mixer, whisk on high speed until cream form stiff peaks.

 

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Recipe: Christmas Log Cake (chocolate swiss roll+chocolate whipped cream+chocolate ganache)

When Christmas was around the corner, I got an order from my friend to make a Christmas log cake for her company’s Christmas feast. So I got this recipe from woodlandbakeryblog.com and made a few changes to it. For more visual information, please go to the website and take a look at the video. It was a tedious 4 part process, and if you are looking for shortcuts, just skip the ganache part :P I got these christmas toppers at Sunlik Trading, which was quite costly, but worth it as I couldn’t find them elsewhere.

Overall, it was a good cake. Who could resist a swiss roll? Soft, moist and sweet. The combination of cream and ganache was a great one too, not too sweet, and it has a full blast of chocolate flavour. Definitely worth a try!

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Christmas Log Cake Recipe

Chocolate Roulade

  • 7 egg yolks (126g)
  • 1/2 cup + 2tbsp white sugar
  • 7 egg whites (210g)
  • 2 tbsp white sugar
  • 60g cake flour
  • 3 tbsp cocoa powder

Directions:

  1. Preheat oven to 190C/375F.
  2. Using an electric mixer, whisk egg yolks while gradually adding sugar, until ribbon stage*. Set aside.
  3. In another clean bowl using clean whisks, whisk egg whites until frothy, then gradually add 2 tbsp of sugar.
  4. Continue whisking until egg whites form medium peaks. DO NOT over mix them.
  5. Fold in egg whites into egg yolk mixture gently. Be careful not to deflate too much air. A few white streaks left is fine as you still have to mix in your dry ingredients.
  6. Sift in cake flour and cocoa powder, mix well.
  7. Bake in a 12×18 inch pan for about 12-15 minutes.

*Ribbon stage means that when you lift your electric mixer up, the mixture runs back into the bowl like a ribbon. And if you make an ‘8’ pattern on the bowl, it takes about few seconds before the mixture disappears into the bowl. Also, the mixture must be really thick, and very pale yellow in colour.

Simple Syrup

  • 1/4 cup water
  • 1/4 cup sugar

Directions:

  1. Over low fire, boil sugar + water for about 5 mins, or until temperature of liquid has reached 230F. The colour will be pale yellow like diluted honey.

Chocolate Whipped Cream (adapted from joyofbaking.com)

  • 1 cup cold heavy whipping cream
  • 4 tbsp icing sugar
  • 6 tbsp cocoa powder

Directions:

  1. Prepare heavy whipping cream in a clean bowl.
  2. Sift in sugar and cocoa powder.
  3. Using and electric mixer, beat until it achieves firm peaks.

Chocolate Ganache

  • 175g semisweet chocolate chips (I use Hersheys)
  • 355ml heavy whipping cream

Directions:

  1. In a saucepan, bring the cream to a boil, and pour over the bowl of chocolate chips.
  2. Let it sit for about 5 minutes before stirring it well.

Assembling the cake

  1. When chocolate roulade is cooled, brush a layer of simple syrup over the surface. Then spread a thin layer of whipped cream over.
  2. Roll it gently and tightly into a swiss roll.
  3. Cut away the sides, and into 3 parts. 1 long, 2 short (slanted on one side).
  4. Assemble the shape accordingly, and apply a crumb coat to it. Place it in the freezer for about 1/2 hour.
  5. Once ready, pour chocolate ganache over assembled cake until fully covered.
  6. Using a fork, create the bark texture.