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Chocolate Tart with Malteser: When your favorite things come together!

2012-06-01T11:27:00.000+07:00

I believe that the most important thing in baking is the moment that the one or many people that you love, hehe, smile brightly when they see or eat your dessert.

Chocolate Tart with Malteser

I love to bake with that imagine in my heart, thinking about what they're enjoy, the taste that they like or the the kind of sweet that they love ^^. It's like playing around.
This time I bake for my niece, she love chocolate, whipping cream and yes, Malteser!!! So I want to put all of them together.
Start from baked chocolate tart, then covered it with sweeten whipped cream and sprinkle the Malteser over the top, the look is lovely and the taste is something that children won't say no.
The most important thing is don't be tempted to bake the tart longer or it will be grainy and crack, the filling must be soft and wobble when taking out of the oven. It will firm up after cooling.

Chocolate Tart with Malteser

Make 1 (18cm)

Pastry
100g .............................. All purpose flour
........................................ A pinch of salt
50g ................................Butter
1tbsp ............................. Icing sugar
1 ..................................... Egg yolk
1/2-1tbsp ..................... Cold water
Filling
90ml .............................. Whipping cream
65ml ............................... Milk
65g ................................. Milk chocolate
90g ................................. Dark chocolate
1 ...................................... Egg
Topping
200g ............................... Whipping cream
20g .................................. Icing sugar
......................................... Malteser

Mix flour, icing sugar and salt together in a bowl, add the butter and rub until combine.
Add the egg yolk and water, mix until the dough come together.

Take the dough out of the bowl and knead until smooth.
Pat into a block, warp and chill for at least 30 minutes before using.

Preheat the oven to 180°C.

Roll the pastry out thinly and line 18cm-round round tart pan.

Line the pastry with aluminium foil, and blind bake for 20 minutes, then remove the foil and beans and cook until a pale golden brown, 10-15 minutes.

Boil the whipping cream and milk together, take out of the heat and pour the chocolate into the pan, stir until melt.

Let the mixture cool for 10 minutes, then add the egg, stir to combine.

Pour the mixture into the baked tart shell, bake for 15 minutes (the filling will be wobble in the center, it will firm up after cooling).
When the tart cool completely, whip the whipping cream with icing sugar. Top the tart with whipped cream and sprinkle with Malteser.

Chocolate Tart with Malteser

Chocolate Tart with Malteser: When your favorite things come together!

Sachertorte Cup cake: Chocolate chocolate in a cup

2012-05-29T14:51:00.000+07:00

Have you ever dream about chocolate ? ^^. You don't have to answer me but if you ask me, I always dreaming about it, hehe.

This time my dream comes in cup cake size, the Sachertorte cup cake. The chocolate cake that even it's small in size the taste is not that small.

From the cake that full of chocolate flavor, the inside of the cake that contains chocolate ganache and apricot jam. The Frosting is rich chocolate butter cream that made from creme au beurre and melted chocolate. I use creme au beurre, because it's quite soft so when mixing it with melted chocolate the butter cream won't be too hard. But for this cup cake I really recommend you to serve it at room temperature, because the chocolate in the butter cream will make the butter cream to become solid after refrigerating.

With one bite of this cup cake, I think you will be in the chocolate heaven with me, ^^.

Sachertorte Cup cake

Make 8 cup cakes

120g......................Dark chocolate
80g ....................... Unsalted butter
60g ....................... Sugar
4 ........................... Eggs, separated
50g ....................... Plain flour
Kirsch syrup
40g ....................... Simple syrup
20g ........................ Kirsch
Ganache (for filling)
50g ....................... Dark chocolate
50g ....................... Whipping cream
............................... Apricot jam (for filling)
Rich chocolate butter cream

15g .................................. Egg yolks

60g ................................ Sugar

25g .................................. Milk

100g ............................... Unsalted butter

20g .................................. Egg whites

1/2tsp .............................. Water

200g ................................. Dark chocolate (I use 70%)

Preheat the oven to 180°C

Line 8 of standard muffin tins with paper cups.

Melt the chocolate by putting in the bowl and place over the bowl of hot water, stir until melt.

Beat the butter and sugar until fluffy add egg yolks, one at a time, beat to combine.
Pour the melt dark chocolate into the bowl, beat to combine.

Sift the flour and add the flour into the bowl, beat to combine.

Whip the egg whites until stiff peaks form.
Fold the meringue into the chocolate mixture in 3 addition.

Scoop into the prepared tin.Bake for 20 minutes or until a skewer inserted in the center comes out clean. Let the cake cool on a wire racks.

Make the ganache by boiling the whipping cream in the microwave (using the microwavable bowl), and pour the chocolate into the bowl, stir to melt.

Make the creme au beurre follow the method here. But the sugar for pastry cream will be 25g and 35g for making Italian meringue.
Melt the chocolate by putting in the bowl and place over the bowl of hot water, stir until melt, then add into the creme au beurre, beat to combine.
Let the butter cream firm up before using.

Use the apple corer or small cookie cutter, to remove the center of each cupcakes. Sprinkle with Kirsch syrup. Fill with ganache and apricot jam.

Frost the cake with the Rich chocolate butter cream.

Sachertorte Cup cake

Sachertorte Cup cake: Chocolate chocolate in a cup

My little treasure: Ceramic Cookie Stamps

2012-05-26T11:40:00.000+07:00

Baking is always happier when the equipment that you use is cute, haha.

Black bear with crown pattern

I just got these cookie stamps from my friend's shop.They 're hand made ceramic cookie stamps. I want to have all of the items that she had, but I'm not lucky enough, -*-, the one that I don't have is white bear.

They are so cute!!!

The bottom of each one is a cookie stamp (or cookie press), that will create a lovely pattern on the cookie. I still didn't have a chance to use it, but I know that even I won't use it I'm so happy to have it, hehe.
So, why don't you start looking around, there are so many little things that will be your treasure and they will make you happy too.

White rabbit with strawberry pattern

Brown rabbit with cherry pattern

My little treasure: Ceramic Cookie Stamps