Varlhona Chocolate Lava Babycake

Tried so many Chocolate Lava recipes before but Mr. Big loves none T__T. 
But this one is magic! Finally, the search for the perfect lava cake is over. 
Super thankful for the recipe from my dear friend, Tweety ♥. 
Below is my version with a tiny tiny bit modification.
 
Serving :  2

INGREDIENTS 

50 g Valrhona bittersweet chocolate
50 g/ 1/4 cup Wijsman butter
1 whole egg
1 eggyolk
12g / 1 tablespoon sugar
15g / 2 tablespoons flour
½ tsp vanilla extract

               

DIRECTION 

1. Preheat the oven to 180ºC
2. Melt the chocolate and butter in a double boiler over simmering water, set aside
3. Prepare 2 ramekins, butter and lightly flour them, dust the excess 
4. Beat the eggs, sugar, vanilla extract at high speed until thickened and pale
5. Add the sifted flour, the fold the chocolate batter in, blend till smooth.
6. Pour the batter into the cup
7. Put into the oven for 6 minutes until the side of the cakes are firm but the centres are soft and oozy
8. As soon as you take them out of the oven, tip out these babycakes onto plates
9. Serve immediately with your fave ice cream.

Recipe modified from here 

Nigella's Irish Cream Tiramisu

Serving :  8  cup

INGREDIENTS 

8 tsp espresso powder dissolved in 250ml / 1 cups water
¾ cup baileys
300 gram savoiardi cookies
2 large eggs
⅓ cup superfine sugar
500 gr mascarpone cheese
2 ½ tsp unsweetened cocoa            

DIRECTION 

1. Mix the coffee with ½ cup of the Baileys in a shallow bowl. Dip the biscuits into this liquid; let them soak on each side enough to become damp but not soggy. Line the bottom of glass dish with a layer of biscuits.
2. Separate the eggs, but keep only one of the whites. Whisk the two yolks and the sugar together until thick and a paler yellow, then fold in the remaining ¼ cup of Baileys, and the mascarpone to make a moussy mixture.
3. Whisk the single egg white until thick and frothy; you can do this by hand with such a little amount. 
4. Fold the egg white into the yolky mascarpone, and then spread half of this mixture on top of the layer of biscuits.
5. Repeat with another layer of soaked Savoiardi, and then top with the remaining mascarpone mixture.
6. Cover the dish with clingfilm and leave in the fridge overnight. 
7. When you are ready to serve, push the unsweetened cocoa through a small tea strainer to dust the top of the tiramisu.

Recipe modified from here 

Fluffy Steamed Cupcakes

I went through few times failure, before finally manage to make the one above. 
Baking teaches me to not being afraid to fail. And maybe it's never a failure, 
it's merely a success finding out what does not work :p.

Serving :  10  cup

INGREDIENTS 

2 organic eggs 

180 g / 1 cup granulated sugar 
250 g / 2¼ cup flour 
150 cc soda drinks    
½ tsp emulsifier
½ tsp double acting baking powder 

¼ tsp salt
¼ tsp vanilla essence
¼ tsp choco pasta (for coloring)

               

DIRECTION 

1. Cream eggs, sugar, emulsifier until the batter is thickened (25 mins)
2. Pour the flour and soda in turn little by little, keep mixing for another 10 minutes
3. While waiting, cover the steamer's lid with clean cloth, heat the steamer
4. Divide the batter into 2, color one of the batter with choco pasta
5. Pour 3/4 vanilla batter, followed by 1 tbsp choco batter, 1 tbsp vanilla batter, in turn till full
6. Steam for 15 minutes in big fire. Do not open the lid before the cake is done
7. Give extra space between as these cakes need a lot of steams to perfectly rise and crack in the middle

Recipe modified from here 

Twenty Nine

"Julia Child didn't start cooking until she was thirty-seven"

I am twenty nine and I just started to love to cook and bake.
So benchmarking Julia, i think it's never too late, right? *wink.
On this Twenty Nine April,
I made a promise to myself to successfully conquer 56 recipes a year.
And this blog.. is going to be my recipe keeper :).

Wish me luck, will you?
blu