How to make Tiramisu chocolate mousse cheesecake, part 1
Saturday 3rd December 2011, Recipe 20111203
How to make Tiramisu chocolate mousse cheesecake, part 1 – an introduction
It was one of those days when I was watching someone make a Tiramisu when I had an epiphany for a chocolate cake. I thought to myself that the raw eggs would be risky to serve to children and, you know, the cheese they use … I forget the name … ‘Mascara Pony’ cheese I think. As I was conjuring up these ideas, then it hit me. I could convert the chocolate mousse into a chocolate cake. Skip the skip the raw eggs, … skip everything and what do you have … chocolate mousse, cheese cake and biscuits – the Tiramisu biscuits, a tiramisu style chocolate cheesecake. … Continue reading “How to make tiramisu chocolate mousse cheesecake, part 1 »
How to make a fast chocolate cake part 3 – an introduction
I hope you would have read my spin on Hervé This’s Chocolate Mousse and how I had converted it into a fast chocolate cake. I have been carrying out more experiments and in the last article I mentioned the difficulties you would face when making this type of chocolate cake. In this article I have improved upon this type of chocolate cake and it is almost like a sponge cake. The baking time is longer, 30 minutes at a lower temperature of 180C (356F).
I have tackled some of the difficulties associated with making chocolate cake as mentioned in the previous article. And I have used the original expensive butter and it did make a difference to the chocolate mousse. I am still using the second brand of cocoa powder that began to weep so that I can learn how to control this. … Continue reading “How to make a fast chocolate cake part 3 »
How to make a fast chocolate cake part 2 – an introduction
I hope you would have read my spin on Hervé This’s Chocolate Mousse and how I had converted it into a fast chocolate cake. In this article I would like to describe some of the problems in making the fast chocolate cake.
How to make a fast chocolate cake – an introduction
If you had read my previous article on how to convert Hervé This’s Chocolate Mousse into a chocolate cake you would know that it did require a little improvement. Now I would like to show you an improved chocolate cake. This chocolate cake is unbelievably quick to make.
Here is the recipe for the improved chocolate cake. You will notice that I have combined the chocolate mousse recipe with the chocolate cake recipe so that the ingredients can be weighed and mixed together instead of making two separate recipes. … Continue reading “How to make a fast chocolate cake »
In a previous article I had left out the cheesecake pastry when I mentioned that the absorb-ability of the flour is an important criteria when choosing which flour to use for you cheesecake pastry. I ran a few experiments after I found butter leaking out of the dough when baking and I managed to stop the dough leaking butter during bake. Today, I managed to make my pastry soft and buttery and absorb all the butter flavour without leaking out of the dough during baking. The secret was to use a 50%:50% blend of highly absorbent bread flour and self-raising flour. Interesting isn’t it that we can use bread flour to make pastry. Actually the pastry comes out tender, buttery and slightly crispy. … Continue reading “How to make cheesecake pastry »
How to make Almond Orange Cherry bread muffin cupcake – The Accidental Recipe Modified
Friday 20th May 2011, Recipe 20110520
I am a bit apprehensive about the latest brand of flour I am using as when I add 100% water it does form a thick batter. This should not be the case. It should form a thick gluey ball that can be easily lifted out of the bowl cleanly. For this reason I decided to try my orange cherry bread muffin recipe with this flour. As usually, I have improved upon the recipe. … Continue reading “how to make almond cherry orange bread muffin cupcake »
Orange Cherry bread muffin cupcake– The Accidental Recipe Modified
Sunday 10th April 2011, Recipe 20110410
I was in a bit of a mischievous mood when a friend of mine asked me to bake some bread for her. I know that she loves eating cherries so I thought I should give her cherry based bread. When I began mixing the ingredients I realised that I had not asked her if she liked her bread, hard, soft, savoury or sweet. If I had made her something with cherries it would definitely be a white bread and that means it would have to be a little sweetish. And a white bread meant no additives … wow no additives … what was I going to do? I couldn’t make her a loaf of wholemeal bread and add in the cherries. … Continue reading “orange cherry bread muffin cupcake »
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