Tiramisu Layered with Chocolate Cake

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Once you hear the word Tiramisu, the first thing that you could imagine is a perfect coffee based dessert. Well literally Tiramisu is an Italian word means “to pick me or lift me up”. Since it’s espresso (some pastry chefs use espresso for stronger flavor and effect) or coffee based Tiramisu can really be in a good help for some nightwalkers or have not enough time to sleep so they can be picked up! J

I reconstruct my recipe of Tiramisu, well the tradition way of making this is it will be layered by Lady Fingers and some uses liquors for their Tiramisu like Baileys (Coffee Based Liquor), Kahlua, Brandy, Marsala Wine, etc. In my recipe I omit the liquors since my family is not a fan of those and since my sister really loves chocolate (like so obsess with chocolate) I layered it with chocolate chiffon cake. This is a hit to everyone the taste is well balanced, no taste of wine, really good for people who don’t enjoy Tiramisu with the taste of Liquors.

Yield: 9 inch Cake Pan

Ingredients

For Chocolate Chiffon Cake

98g         Cake Flour or All Purpose Flour

20g         Cocoa Powder

75g         Granulated White Sugar

1/2tsp     Salt

6g          Baking Powder

53g         Vegetable Oil

70g         Egg Yolks

110ml     Water

1tsp        Vanilla

98g        Egg Whites

45g         Granulated White Sugar

1tsp       Cream of Tartar

For Tiramisu Filling

10pcs         Egg Yolks

60g            Sugar

270g          Cream Cheese / Mascarpone Cheese

4 Sheets     Gelatin, soaked in cold water (Half a cup of Water)

600g           Whipping Cream

80g             Powdered Sugar

For Coffee Syrup

2Tbsp      Plain Coffee (You can use Stronger Coffee, whatever you prefer)

2Tbsp      Granulated White Sugar

2Tbsp     Water

Procedure

Make first the Chocolate Chiffon Cake.

Pre heat Oven to 350 Degrees Fahrenheit.

Ready your 9 inch Springform Pan.

In a bowl, mix Flour, salt, Baking Powder and the 75g Granulated Sugar.

In a separate bowl mix Oil, egg yolks, water and Vanilla.

Pour wet Ingredients to Dry Ingredients and Mix well with whisk until Lump free.

In other bowl whip your egg whites til you reach the shampoo stage (many small bubbles appears).

then add the other Sugar and Cream of Tartar, whisk until you reach the Stiff Peak Stage of Egg whites.

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When you reach that stage, fold the Egg Foam to the Chocolate mixture using spatula. Important here is to follow the folding technique, using spatula dip to the bottom of the bowl and by the spatula facing horizontally lift up and fold it to the top of the mixture, same process til completely mixed.

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When completely mix. Pour the Batter to the Springform Pan and Bake for 25 minutes at 350 Degrees Fahrenheit.

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When done, unmold to springform pan, and let it cool for a minute. Once Cool, cut horizontally to have 2 slabs of Cake.

After making the Chocolate Cake, Prepare the Tiramisu Filling.

Whip the Cream and Powdered Sugar in a bowl until thickens. Store in Chiller until ready.

In a bowl whip eggyolks, Sugar, 1Tbsp Coffee Syrup (just Mix the ingredients for Coffee Syrup) and place on a Bain Marie (to know how to Bain Marie see my instruction in my Oreo Cheesecake Recipe https://justforfats.wordpress.com/2013/11/13/oreo-cheesecake/)

Cook in Bain Marie until  the Egg Mixture thickens and  becomes lighter. Dont put in Bain Marie too long it may cook the eggs.

After that remove from Bain Marie and soak the Gelatin and mix well til the Gelatin melts.

In a mixer bowl, soften the cream cheese by using a mixer, mix til the cheese become smooth. Then add the Egg Mixture to Cream cheese and mix well until Lump free.

Get the Chilled Whipping Cream and do the folding technique. Fold the Cream to the Egg and Cheese mixture.

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When Comletely folded. place a slab of Chocolate Chiffon cake on the 9 inch Pan. get a pastry Brush and brush some Coffee Mixture into the chocolate chiffon cake, and pour some Tiramisu Mixture. then same process to another slab of Chocolate chiffon. Make sure to cover the whole Cake with Tiramisu Filling.

Freezer it overnight or until becomes firm so you can remove it from the Springform Pan.

Then Put Some Cocoa Powder on top of your Tiramisu Cake!

ENJOY! Put some comments for questions!

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OREO CHEESECAKE

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Oreo Cheesecake is one of the most popular Cheesecake in the world, almost everybody loves the cheesecake however cheesecakes are quite expensive compare to other ordinary cakes that are available in the bakeries. Maybe because of it’s ingredients are really quite expensive especially the cream cheese well it depends what brand of the product because  there are cream cheese that are flavorful and the price are really high and the wisest cream cheese are the average price but with perfect taste for the cheesecake. What I usually use is PHILADELPHIA Cream Cheese, this is really good and the taste is really perfect for making Cheesecake! My advice is when you finish reading this recipe don’t buy in those stores anymore sometimes they over price, you can make your own Cheesecakes with different varieties.

This recipe of Oreo Cheesecake is a baked cheesecake, if you’re gonna browse my old posts you can notice that I already posted an Oreo Cheesecake recipe but its unbaked, but this one is we’re gonna bake this cheesecake, way more tastier and way more Cheesecake than Unbaked one! So grab your whisks and spatulas and were going to start BAKING!

Ingredients

100g       Oreo Cookies Crushed

60g         Butter, Melted

450g       Cream Cheese, at Room Temperature

90g         Sour Cream

155g       Sugar

8g           All Purpose Flour

3pcs       Eggs

3pcs       Egg Yolks

4ml         Vanilla Extract

14pcs     Oreo Cookies for toppings

Procedure

In a 9-inch Springform pan cover below with Aluminum Foil

To make the crust, combine the Crushed Oreo Cookies to Melted Butter, combine well and press the mixture to the pan

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and then put in freezer until ready to use.

Softened the Cream Cheese by passing it to mixer until smooth.

Add in Sugar and mix for a while. Add Sour Cream, flour, then the eggs (drop per piece, beat well) follow the yolks, slowly apply on the batter mixture. Add Vanilla

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Keep on mixing till smooth and combined well.

Get the crust and pour the batter over crust.

Bake 300 degrees Fahrenheit for 30-45 minutes using Bain Marie (How to do it: Get a baking pan (I used pyrex Pan) that can hold your 9inch cheesecake springform pan, then place it there and on that extra pan of yours on where the 9inch was placed fill it with BOILING water in it, you don’t worry about the cheesecake batter to be wet inside, remember you have put the aluminum foil outside the 9inch springform pan, that is to protect the inside batter to be wet by the boiling water outside it)

To check for the Doneness, use a cake tester or just a tooth pick, pierce the cake and when the stick comes out clean no sticky batter then it is already done!

Unmold to pan, and sprinkle some Crushed Oreos on top and fill the top with whole oreos, design by your desire!

Enjoy your Oreo Cheesecake!!

Kalbi Chim ( Korean Beef Spareribs )

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Last week my culinary classmate Mommy Gigi prepared us for our Lunch and there is one dish that really caught our attention, its taste was really powerful the beef was really tender and the flavor bursted  out to our mouth, so the next thing that we all asked is what is the name of that awesome dish, it was Kalbi Chim or Korean Beef Spareribs so I asked Mommy Gigi the recipe. So I planned to make this for my Lil brother’s birthday.

It was really mouth watering beef spareribs cooked in soysauce based sauce and the Chinese Mushroom compliments the dish it was really really perfect, I may say that I’m not a fan of Korean food but I do eat them but not really into it but this shuts my mouth! I swear that this will really get the attention of whoever your gonna share this awesome dish!

Ingredients:

1kg                        Beef Spareribs, cut into chunks

3Tbsp                    Sugar, granulated

¾ cup                    Soy Sauce

2Tbsp                    Sesame Oil

2 cloves                  Garlic, crushed

2Tbsp                    Sesame Seeds, roasted and crushed

4pcs.                      Chinese Mushrooms dried

2-1/2 Cup               Water

2pcs                       Scallions, trimmed and chopped

As needed             Salt and Pepper

Procedure

Score the meaty parts of the beef ribs and rub all over with sugar, place in a bowl

In a small bowl, mix soy sauce, sesame oil, garlic and sesame seeds. Marinate the beefs in this mixture for at least one hour or more.

Soak dried mushrooms to water for at least 30minutes.

Remove the beef from the marinate but reserve the marinate mixture, then in a pot sear the beef to seal in flavor.

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While searing, drain the mushroom and reserve the water from the mushroom, combine the water to the beef marinate and bring it to a boil.

When searing is done put the beefs to the boiling Mixture and let it cook covered for at least 1 hour or the beef is tender.

When it is tender put the mushrooms and scallions, then you can add pepper and salt to taste.

Cook further for 30 minutes or until the liquid has almost evaporated.

When done, serve it in a platter and enjoy your Korean DISH!!

Cream Puffs and Eclairs

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Cream Puffs and Eclairs are one of the favorite bite sized pastries. The Cream Puff is topped with Caramel and the Eclair is topped with “Ganche” or a Chocolate Glaze,  actually you can make different varieties for this but this is the standard for this recipe so it’s really up to you.  I also love them too, like I can have this all day long because in every bit of this small pastry is like heaven, the dropping of the cream to your mouth in every bite and the flavor of the Caramel and the Chocolate gives justice to that small pastry!

Actually it’s easy to make this two choux pastry, well first “choux” is a French word for cabbage they call this a Cabbage Paste for the dough of these pastries, on this recipe you don’t have to knead the dough, actually it’s a wet dough called the choux paste. For the filling of this recipe it’s up to you if you like to just fill it with whipped cream, chocolate whipped cream, but what I filled it in is a Pastry Cream, well its very simple to make that cream,  boil 450g of milk, 60g of White Sugar, and 50g Butter, in a different bowl whisk together the 4pcs egg yolks, 60g White Sugar and 40g cornstarch until canary yellow, when the milk mixture is boiled already put some of it in egg mixture and whisk thoroughly to temper it and when good put everything of milk mixture, continue mixing when well combined bring the whole mixture to a pot the medium heat and just continue mixing until it thickens, when thicken put it on a plastic wrap completely covered to avoid skinning of the cream and let it cool. Then use it when your going to use for the puffs! If you find this difficult you can just use whipped cream and put some sugar on it continue whisking then when thickens you can chill and use it already.

Ingredients

200g Water

70g Butter

2g Salt

2g Sugar

140g Bread Flour

4-5pcs of Eggs

 

for Caramel

1/2 cup White Sugar

for Ganache or Chocolate Glaze

125g Semisweet Chocolate bar

75g Whipping Cream

Procedure

Pre heat oven to 425 degree Fahrenheit

Combine water, butter, sugar, salt in a pot then bring to boil. All at once, put in the flour and stir until forms to a ball, you can see its already good when the whole flour is already hydrated and it leaves a thin skin underneath the pot

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Transfer it into Mixing Bowl and let it cool, the temperature for that to cool is 140 degree fahrenheit or lower. Then mix it.

Crack the eggs and then slowly put one by one on the Dough, beat well during incorporation.

See the picture below for the correct texture of the Pate a Choux .

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When ou already have this consistency and texture, put this on a pipe Bag then Pipe this on a Pan.

For Cream Puffs, pipe a circle round with 2 diameter, or you can make it more larger its up to you, for Eclairs pipe on a pan vertically up to 3-5 inches.

When Pipe done, put it on the oven and Bake for 30 minutes or until it blooms and golden brown.

When you already have the puffs, bring out your Cream and pipe inside the Puffs, make a whole underneath or on sides.

For Cream Puffs Caramel get a half cup of white sugar, put it on a pan, let it liquify, put sugar by bathces slowly, until it forms a caramel, and then just dip the top of the Cream Puffs!

For the Ganache, heat the whipping cream, let boil and mix with the hcolate and let it melt, then dip the top of your Eclairs, dont let it drip, you want a toppings for this!

and then chill those two pastries then the hardest part is waiting! Enjoy your small bite sized Choux Pastries!

HOPE YOU LIKED IT!

Comments for questions!

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Banana Bread

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Banana Bread is one of the best quick bread recipes of all time, the taste is very delicious and the aroma is fantastic that’s why everyone loves this bread. Banana Bread is made with mashed fully riped bananas. It is often a moist, sweet, cake-like quick bread. Obviously it’s made from banana, everybody loves banana so why everybody wouldn’t love this. This awesome bread recipe is easy to make, in like less than 30 minutes you can have this already, and well that’s why it’s been categories as quick breads. People asking for what kind of banana would be best for this, Cavendish Banana will be a good banana to use for its sweetness adds flavor to the bread and the aroma is the best.  One of the secret in making this is to make sure that our banana is fully riped, on where the starches turns to sugar already, you can see on the banana that it almost turns brown.

Ingredients

2 cups Allpurposeflour

½ cup of Brown Sugar

1/4 tsp Baking Soda

1/4 teaspoon salt

1 tsp ground cinnamon

2 large eggs, lightly beaten

1/2 cup unsaltedbutter, melted and cooled

1 cup of smashed riped Bananas

1 tsp Vanilla Extract

30g of Chocolate Chips

Procedure

Preheat oven for 350 degrees Fahrenheit

In one bowl combine Allpurpose Flour, Cinnamon,  Salt, and Baking Soda mix and set aside.

In Separate Bowl combine the wet ingredients, Butter, Eggs, Sugar, Vanilla Extract and the smashed bananas. You can use fork in smashing the Bananas, see on how i did it unto my Bananas.

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Once You have already mix the wet ingredients combine this into the dry ingredients, and mix it with your spatula or spool, dont over mix it so the bread will not be tough. We want soft bread here. Another if you have Nuts, peanuts you can just combine it into the batter.

Then oil the loaf trays you have and put the batter on your trays. I used some Tart Pan for styles.

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Once you have panned it Bake it for like 40-60 minutes until golden brown or try using a toothpick once you try to insert it inside there should be no any sign of the batter in the pick once you pulled it out.

Enjoy your sweet cakelike Banana Bread!

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NO BAKE Cheesecake

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Everybody loves Cheesecake, like every people that I know loves cheesecake. Whenever we are in a café shop if they have some cheesecake most of the time we would rather go for it for desserts. Even during special events whenever your friend gave you a Cheesecake it’s like a diamond gift because you can partner this with some of your favorite flavorings, like fruits, jellies, chocolates, etc. Everybody loves it but do you know that this awesome recipe is already been living in our world since the ancient Greece and Roamns,  the earliest attested mention of a cheesecake is by the Greek physician Aegimus, who wrote a book on the art of making cheesecakes. Most probably you know what the main ingredient here is, obviously it’s the cheese. Nowadays its more prevalent to use Cream Cheese in making Cheesecake but some countries like Germany use Ricotta cheese.

So obviously everybody really likes this sweet dish so I will show you the SUPER EASIEST way in making this Classic Cake, I said SUPER EASIEST because you don’t need the oven in making this, you just mix and mix and layer it and it’s done. I made this Super simple NO BAKE Cheesecake for everyone so everyone can do this.

Ingredients

For Cheesecake Filling

226g (2) of Cream Cheese, softened

¼ cup of White Sugar

240ml of Heavy Cream, or you can use all purpose cream (chill it out and beat for consistency)

1 tablespoon of Lemon Juice

For Crust

1 cup of Crushed Graham Crackers

2 tablespoon White Sugar or Brown Sugar

90g of melted Unsalted Butter

Procedure

Let’s make the Crust first, Combine the Butter, Sugar and the Graham Crackers in one bowl, make sure to cover all Graham Crackers with Butter to make sure that it will not break apart.

Once its completely incorporated press down the crumbs on a 9 inch Tart pan, Pie Pan, or a Cake Ring (whatever you have at home, well mine i used pie pan). Then put it on the freezer to make sure the crust will hold.

While freezing the crust we will now make the filling. put the Cream Cheese in a bowl and beat the Cheese until softened, you can use hand mixers to make it faster. After that place the lemon juice and the sugar. Beat until well incorporated, apply your Cream and beat the Batter until you have soft peaks, you can see on the picture the sample of soft peaksImage

Whenever you have this consistency, means that its already well foamed. So grab the crust on the fridge and start placing it on the crust, make sure that the crust is already form

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Once you already place it, put the cake on the fridge or chiller for about an hour or until the cream has already been form Most advisable is overnight. What I did to my Cheesecake is the simplest way, if you like you can put berries, strawberries, cherries toppings on your cake, it’s up to you.

Enjoy your very own NO BAKE CHEESECAKE!

CHOCOLATE CHIP COOKIES

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Who would never wanted to have a bite of some Soft chocolate Chips especially if it’s freshly baked. I think everybody love this, if only the one who accidentally invented this gorgeous piece of recipe is still alive she can be rich by now. The story of this gorgeous cookie started way back 1930 by Ruth Wakefield, when she was mixing a batch of cookies for her guests when she discovered that she was out of baker’s chocolate.  She substituted broken pieces of Nestle’s semi-sweet chocolate, expecting it to melt and absorb into the dough to create chocolate cookies, but instead she accidentally invented chocolate chip cookies.  Ruth contacted Nestlé and they struck a deal: The company would print her recipe on the cover of all their semi-sweet chocolate bars, and she would get a lifetime supply of chocolate. Nestlé began marketing chocolate chips to be used especially for cookies. Ruth wrote a cookbookToll House Tried and True Recipes, that went through 39 printings starting in 1930.

And by then, this Chocolate Chip Cookies has been growing and growing around the world , different styles, ways, techniques in making this gorgeous piece of art has been invented and until now the demand for this cookies still never perish.

Ingredients:

150 g of Butter preferably unsalted

2 cups of Pastry Flour or All Purpose Flour

1/2 cup of Granulated Sugar

1/2 cup of Brown Sugar

1/2 tsp of Salt

1 tsp of Baking Soda

2 pcs of Whole Eggs

Vanilla Extract

1 cup of Chocolate Chips

Preheat oven to 375°F.

Stir together flour, baking soda and salt. In the Mixing Bowl, beat butter, granulated sugar, brown sugar and vanilla on medium speed of mixer until creamy. Add eggs, add it one at a time make sure to beat well in every incorporation. Gradually add flour mixture, beating well. Stir in chocolate chips.  .

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Drop by rounded teaspoons onto ungreased cookie sheet. You can use either ice cream scoops or table spoon.

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Then place it on the oven, Bake for 10 – 15 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Makes about 5 dozen cookies

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