Hello again! Another baking experiment to show you all. This time is still not far different from before (Walnut Brownies), instead using dark chocolate this time involved white chocolate. The good thing about baking this cake is you don’t have to use mixer yay! and again it is so easy.
Having said that, I made some stupid mistakes too. Such as I overlooked the recipes and I’m sure it needs plain flour instead the recipe asks for self-raising flour. Lucky I haven’t started and I have time to go to supermarket. Next, I forgot to line the pan with baking paper which you know what happen. Very difficult to unmould the cake 🙁 and I also set the oven to wrong temperature for the first 20mins. Those thing happen but fortunately cake still taste good 🙂
White Chocolate and Raspberry Slice
(Adapted from Marie Claire Fresh + Fast)
150gr white choc
175gr caster sugar
125gr self raising flour
90gr dessicated coconut
2 eggs beaten
150gr fresh raspberries
Preheat the oven 180C, Grease and line a 16 x 26 cm baking tin.
Melt the butter and white choc in a saucepan over a low heat.
Add the caster sugar and stir. Pour into a large bowl and add the flour and coconut.
Stir to combine then add beaten eggs. Stir lightly to just combibe then fold in the fresh raspberries.
Pour the mixture into the tin and bake for 40 minutes or until firm.
Cool in the tin cut into squares and dust with icing sugar.
Makes 20 pieces
This cake is really good, you should try make it 😀 Have a good week!
They said it’s your passion if you love doing it even you are not getting anything in return. That’s what I felt about baking, I love to bake and share to others 🙂 From now on we will post about baking. I thought it’s a good idea to share my baking experiment to everyone and also for myself to keep in track what I have created and which recipes I have tried. Last weekend I baked something simple and I have done it couple of times already. This time I tried Martha Stewart’s Recipes.
Nut Brownies (adapted from Martha Stewart Recipes)
- 1 Stick (113gr) unsalted butter, softened, cut into pieces, plus more for pan
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 8 ounces (226gr) semisweet or bittersweet chocholate chopped (I use chocolate button to save cooking time)
- 1-1/4 cups sugar
- 3 large eggs
- 1 cup walnuts, coarsely chopped (Again, I use crumbled walnuts to save cooking time :p)
- Preheat the oven to 180C . Butter an 8-inch square baking pan; line with parchment, leaving a 2-inch overhang on 2 sides. Butter parchment. Whisk to combine flour, cocoa, baking powder, and salt in a bowl.
- Melt butter and chocolate in a heatproof bowl set over (not in) a saucepan of gently simmering water; remove bowl from pan. Add sugar; stir to combine. Add eggs, and mix to combine. Stir in flour mixture just until moistened (do not overmix). Stir in nuts. Transfer batter to prepared pan; smooth top with offset spatula.
- Bake until a toothpick inserted in center comes out with only a few moist crumbs, 25 to 35 minutes. Let cool in pan on a wire rack 30 minutes. Use parchment to lift brownies from pan; transfer to rack to cool completely. On a cutting board with a dampened serrated knife, cut into 16 squares. Brownies can be stored in an airtight container at room temperature up to 30 days.
Makes 20-25 squares
When baking, I always adjust the sweetness level. Most of the people that I know dislike overly sweet desserts, so with this recipe I adjust the sugar to 1 cup only. One thing I should say no one say no to Brownies, totally a crowd-pleaser 🙂