Chocolate Lava Cake Served With Creme Anglaise & Strawberry

We eat with our eyes first, prettily presenting your desserts that makes for a pleasing visual feast. You can make very delicious and lovely desserts with chocolate can add texture, smell, color and flavor to any dessert. This chocolate cake that makes perfect fair for strawberries with cream vanilla custard.
Ingredients:
200g semi-sweet chocolate chips
75g refine white sugar
50g plain flour
3 whole eggs
1 egg white
2 tbsp bourbon or brandy
1 tbsp vanilla extract
1 orange zest
100g unsalted butter plus for rubbing the tins
100% unsweetened cacao powder for dusting the tins
6 muffin tins 0r ramekins
Creme Anglaise
Preparation:

1. Preheat oven in 200°C. Using 1 or 2 tbsp of melted butter, grease muffin tins, then dusted with cacao powder, set aside. 

2. Place the chocolate chips and butter in mixing bowl. Add a small amount of water in the bottom of the pan. The water should not touch the pan. Place the chips and butter in the top pan and start heating. Stir frequently until is just melted. Remove from the heat and let cool for 10 minutes.

3. Add the sugar and a pinch of salt and whisk.  Then add the eggs at a time then stir until lightly foamy.

4. Add the flour, vanilla extract, bourbon and stir to combine into a batter.

5. Add the zest and stir gently.

7. Spoon and divide chocolate batter into prepared tins.

8. And bake for 8-10 minutes, 12 minutes for extra soft brownie texture.

9. When done, remove from the oven, cool on a wire rack for 3 minutes.

10. Invert the chocolate lava into restaurant style dessert; Place exactly amount of vanilla custard sauce into serving plates. Spread the sauce with the spoon to the desired shape. Clean up the edges of the sauce or any drips on the plate with clean dry rag or paper towel.

11. Using a knife, loosen cakes from sides of tins. Place the chocolate lava into the center of the cream vanilla sauce, garnished with strawberry, sprinkle some pistachios nuts.

13. Serve immediately, I made it!

Orange Soufflé Served With Crème Anglais

Since its Easter Sunday or Domingo de Pascua, I thought it would be a fun and perfect recipe for the sweet treats is to cracked some eggs in the kitchen. I decided that I’d make a soufflés for Easter Sunday lunch. I'm gonna be honest it is my first time to make this luscious soft and airy dessert. I am so wary of attempting soufflés, which have the reputation of being difficult and temperamental it required techniques. I remember I pay for this souffle💰in expensive french restaurant in Taipei. And I'm so glad I did, I proved to myself that I could do it and say yes I can cooked French! Wasn't  difficult! The reality is that they are relatively easy to make is like your making a Salzburger nockerl. While I am peeking in the glass window of the oven. I’m pleased as they rose up perfectly, I was so excited. This souffle recipe is so easy, If I can do it so you can, just involves dedication on cooking.

Ingredients:

2 oranges, juice and zest

3 tbsp cognac

2 organic egg yolks

4 organic egg whites

3 tsp corn flour

1 tbsp plain flour

100ml whip cream 

100ml whole milk

6 tbsp caster sugar

pinch of salt

melted butter for greasing

refine white sugar

icing sugar for dusting
cream vanilla sauce

Preparation:

1. Take 4 ramekins and brush them completely with softened butter. Sprinkle some refine granulated sugar to each ramekins and turn them to coat the sides and bottom. So the soufflé doesn't stick to the dish. Shaking out any excess, set aside to chill in the fridge.

2. Put the cream, salt, plain flour and cornflour into a  saucepan and whisk to a smooth paste.

 3. Heat the milk in the microwave, but do not let it boil just steam. If you don't like using the microwave, just heat it up on the stove. Warm the milk in a saucepan over a medium heat until just boiling, remove from the heat. Mix the hot milk into the cream flour mixture with the wooden spoon, spatula or balloon whisk. Add a little a time and mix well until the mixture is smooth like really thick cream. Press if any lumps to the side, then add and strain the orange juice, orange extract and cognac then whisk.

4.  Add the egg yolks whisking occasionally. Put the saucepan back on the stove to thicken again. Whisking constantly to a velvety texture. Transfer the custard mixture into a mixing bowl if you prefer. Let it cool into a body temperature. While cooling the custard mixture, preheat oven into 180°C.

5. When the custard mixture in the mixing bowl has cooled. It's time to whip or beat the egg whites. Place the egg whites in a large bowl using a hand whisk or electric mixer. Whisk and add the sugar as you are mixing, one spoonful at the time.

6. Keep whisking to give stiff, firm peaks to give volume to the meringue.

7. Add one large spoonful of the egg whites and mix well with the whisk or spatula to make the mixture less stiff. Add the orange zest and carefully fold in the remaining egg whites until well mixed.

8. Carefully spoon the mixture into prepared ramekins.

9. Run a thumb nail around the inside of the ramekins, this will help them to rise evenly.

10. Place the ramekins on the baking tray in the middle of the oven for about 15-20 minutes until risen and turning golden Don’t open the oven during cooking just watched them through the glass until they were done (The soufflés should be evenly risen and soft-pillowy inside..)

11. Take them out from the oven as soon as they’ve risen. Be careful, the ramekins are very hot. Dust with icing sugar and serve immediately with cream vanilla sauce.

12. I loved to  make a small slit in the middle of soufflé and fill it with cream vanilla sauce.

Pineapple & Hazelnut Loaf Cake

Ingredients:
300g caramelized pineapple, coarsely chopped and 10-12 thinly sliced for the toppings
2 cups self rising flour, sifted
¾ cup unsalted melted butter
3 eggs
100g granulated white sugar
¼ tsp baking powder
½ tsp salt
3 tbsp whip cream
2 tbsp ice wine
a handful of hazelnut
For the Caramel Glaze:
3 tbsp ice wine
2 tbsp water
1-2 tbsp butter
4 tbsp asian brown sugar
Preparation:

1. Meanwhile, crushed the hazelnut in a mortar and pestle. Then preheat oven at 180-160°C. Grease a 9 inches loaf tin and sprinkle with a little flour to coat, shaking out the excess flour.

2. Put the butter in electric mixing bowl and whisk until creamy.

3. Add the cream, ice wine, sugar and eggs, whisking all together.

4. Add the flour, baking powder and salt. Beat thoroughly until smooth.

5. Add the coarsely chopped pineapple, then stir gently by using spatula.

6. Spoon the batter into prepared pan.

7. Place the thinly sliced pineapple evenly over the top of the batter and sprinkle the crushed hazelnut.

8. Bake in the preheated oven at 1 hour and 15-20 minutes until a skewer inserted into the center comes out clean.

9.  Remove from the oven and set aside.

10. Meanwhile, heat the sugar, water, ice wine and butter in a saucepan. Bring to a boil over medium heat for 5 minutes or until the butter has melted and sugar dissolved.

11. Drizzle the caramel over the warm cake to glaze and leave for a few minutes before turning out onto a wire rack.

12. Let cool completely before serving.

Pumpkin Pie

Ingredients:
1 sugar pumpkin (1,284g approximately that makes 4-5 cups pumpkin puree)
1 pie crust, 8 inches (making a pie pastry)
130g uncooked pumpkin, chunks
1 or 2 tbsp pumpkin seeds
50g cashew nuts
½ cup granulated sugar
½ cup plain flour
1 tbsp honey
1 tsp salt
½ tsp cinnamon powder
½ tsp ginger powder
½ cup cream cheese
½ whipping cream
Preparation:

1. Rinse the pumpkin under water, cut the pumpkin in half with a sharp knife and scoop out seeds and stringy flesh. Lay the pumpkin face side down in a baking pan. Bake at 200°C for 30 minutes or until tender.

2. Remove from oven and let it cool, discarding skin you don't have to scoop out the pumpkin.

3. Place in a food processor and puree or mash it for silky smooth. Transfer the puree in a mixing bowl.

4. In the mean time, combine together the sugar, honey, cinnamon, ginger, cream cheese, whip cream, pumpkin seeds, cashew nut, and salt in a food processor mix until well-pureed.

5. Pour the spice cream mixture into the pumpkin puree and mix until just incorporated.

6. Cut the pumpkin into small chunks and place them on a baked pie crust.

7. Gently pour the pumpkin pie filling into the warm prepared pie crust.

8. Bake in 180°C for 50 minutes or about 1 hour, or until the center is set. Let cool to room temperature, cut into slices and top each piece and serve with whip cream if you must.

Cheesecake In Citrus Lemon Flavor

You can buy a boxed version of cheesecake in all bakery store. But if you can make your own cheesecake right from scratch using a great ingredients allow you to be in complete control to produce a perfect balance to this rich cake. Cooking skills or not, this is the easiest food you actually make yourself. I included these because anyone can make a very tasty, delicious and fresh homemade cheesecake.
Ingredients:
600g cream cheesecake
75ml unsalted melted butter plus extra for greasing
1 finely grated orange zest
1 finely grated lemon zest
1 lemon juice
4 tbsp plain flour, sifted
½ tsp salt
1 tbsp vanilla extract
300g  Mc vities digestives whole wheat cracker biscuits
1 tbsp granulated brown sugar
5 egg yolks, beaten
1 cups heavy cream
1 cups granulated white sugar or you can add more sugar if desired.
Preparation:

 

1. Preheat the oven to 200°C. Grease a 20x20cm inches round, heart or any loose bottom or spring form cake pan. In a food processor pulse the crackers and ground until resembles coarse meal.

2. Place into a mixing bowl, mix the cracker crumbs, 1 tbsp brown sugar and melted butter until evenly moistened. 

3. Press the cracker mixture into the bottom of the prepared pan.

4. Bake in the preheated oven for 10-15 minutes.

5. Then remove from the oven and let it cool.

6. In electric stand mixture, blend the cream until smooth. Then gradually add the sugar and flour, whisk until just incorporated. 

7. Add the vanilla extract and lemon juice, then pour the egg yolks at a time. The finally add the heavy cream, whisk until just combined.

8. Reduce to low speed and beat with orange and lemon zest until evenly incorporated. Do not over mix.

9. Pour the cream cheese mixture into the prepared pan and smooth the surface.

10.Reduced the heat at 180°C and bake in the for about 40-45 minutes. Or until the edges have nicely puffed and the surface of the cheesecake. Turn off the oven and keep the cheesecake inside and let it cool for 3 hours.

11. When the cheesecake is done, cover and chill in the fridge overnight.

12. Slice a knife around the edge of the pan and place into a serving plate. Cut into slices and serve some cranberry, raspberry, strawberry or any fruit compote can compliment the cake, if desired.