After watching a video on youtube, I tried making a mille crepe for the first time. I am actually not sure if it turned out right because I’ve never had this cake before. I used a 18cm frying pan for this mille crepe. The recipe made about 16 crepes, but because it was the first time I made crepes, I broke 6 of them, and so I only used 10 crepes for the cake.
- 120g of cake flour
- 20g of cocoa powder
- 45g of sugar
- pinch of salt
- 2 eggs
- 325g of milk
- 25g of butter
- oil for frying pan
Whipped Cream Filling
- 300ml of whipping cream
- 40g of sugar
- Combine cake flour, cocoa powder, sugar, and salt in a large bowl.
- Make a well and add eggs, mix everything together using an egg beater.
- Mix the milk into the batter in three parts.
- Melt the butter and add it to the batter.
- Sift the batter to get rid of any chunks. Refrigerate for an hour.
- Using a low heat setting on the stove, preheat the frying pan. Brush a thin layer of oil on to the frying pan.
- Using a ladle, pour batter on to the frying pan. Try to make sure the amount of batter is roughly the same for each crepe so they turn out to have the same thickness.
- Fry crepes for about 20 seconds, flip it over onto a plate and flatten it out.
- Repeat the process of adding oil and frying the crepe for about 16 crepes, layer the crepes neatly on a plate, cover and refrigerate for an hour.
- Add sugar to whipping cream and beat until markings form on to the top but the whipped cream still flows.
- Combine the crepe and whipped cream together by layering a piece of crepe at the bottom. Add whipped cream on top, using a spatula to smooth out the whipped cream, and then add a piece of crepe on top and repeat.
- Refrigerate the mille crepe for at least 3 hours. Sift cocoa powder on top for decoration.
Recipe Based On: http://www.amandatastes.com/【曼食慢语】抹茶千层蛋糕/
I’ve recent baked this double chocolate muffin for a bake sale at work and they turned out delicious! It has a lot of chocolate, not very sweet, and super moist! Super yummy when it was warm! The original recipes is supposed to make a dozen muffins, but I didn’t mound it high enough so it ended up being 18 muffins in total. So it looked more like cupcakes than muffins. Next time I should mound it higher so it makes 12 muffins and have that nice muffin shape.
- 2 cups of all purpose flour
- 1/2 cup of cocoa powder
- 2 1/2 tsp of baking powder
- 1/2 tsp of baking soda
- 1/2 tsp of salt
- 2 eggs
- 1 cup of sugar
- 1/2 cup of vegetable oil
- 2 cups of sour cream
- 1 tbsp of vanilla extract
- 300g of chocolate chips (about 10 1/2 oz)
- Preheat the oven to 375 F and line a standard 12 cup muffin tin.
- In a bowl, sift and whisk together the flour, cocoa, baking powder, baking soda, and salt.
- In another bowl, using an electric mixer, beat the eggs on medium-high speed. Slowly add in the sugar and continue to beat until the mixture is pale and thick. The mixture should ribbon down from the beater when lifted.
- Beat oil into the egg mixture until fully incorporated.
- Beat sour cream and vanilla extract into the egg mixture until fully incorporated.
- Add the dry ingredients to the egg mixture and fold until only a few visible streaks remain.
- Add most of the chocolate chips and fold in until all the ingredients are evenly incorporated. Leave a small amount of chocolate for topping.
- Spoon the batter evenly into the prepared muffin cups. Smoothing the top if needed and keeping the scoops mounded.
- Top each muffin cups with the remaining chocolate.
- Bake the muffins in the preheated oven for 10 minutes, and then reduce the heat to 350 F and bake for another 5 to 10 minutes, until a toothpick inserted into the center of a muffin comes out free of batter (It may have melted chocolate).
- Cool the muffin in the pan for 15 minutes before transferring them to a cooling rack to cool completely.
Recipe Based On: http://www.brighteyedbaker.com/2014/07/16/ultimate-double-chocolate-muffins/
So this cake is what I made for Valentine’s day this year. It took a while because there are 3 layers. The middle layer is pretty bitter, probably because I used unsweetened chocolate instead of bittersweet chocolate (Although i did add some sugar, I let the chocolate mixture cool for too long and so it got a bit chunky). However, the top layer is really sweet, so if you eat all 3 layers together, it’s delicious. It’s nice if you don’t like things that are really sweet.
This recipe makes 4 cakes using 3.5 inch diameter ramekins.
- 1/3 cup all-purpose flour
- 3 tablespoons cup unsweetened Dutch-process cocoa powder
- 1/3 cup sugar
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 large egg, room temperature
- 2 tablespoons whole milk (I used half and half cream because I didn’t have milk at home)
- 2 tablespoons vegetable oil
- 1/4 teaspoon pure vanilla extract
- 2 tablespoons water
- Preheat oven to 350 degrees. Place ramekins on a rimmed baking sheet, and coat with cooking spray (I greased the ramekin with butter); set aside.
- Stir flour, cocoa powder, sugar, baking soda, baking powder, and salt in the bowl of an electric mixer. Attach bowl to mixer fitted with the paddle attachment. Add egg, milk, oil, vanilla, and water; mix on medium-low speed until smooth and combined, about 3 minutes.
- Divide batter evenly among prepared ramekins. Bake until a cake tester inserted into the centers comes out clean, about 20 minutes. Transfer to a wire rack; let cool completely. Run a knife around sides of cakes; unmold. Cakes can be refrigerated, wrapped in plastic, up to 1 day.
- Trim each cake to 1 inch high. Transfer to a baking sheet lined with parchment paper. Cut eight 10 3/4-by-4-inch strips of parchment paper. Wrap a parchment collar around base of each cake, keeping bottom flush with baking sheet. Secure each collar with tape; set aside.
- 1 tablespoons cocoa powder, preferably Dutch-processed
- 3 tablespoons hot water
- 3 ounces unsweetened chocolate, finely chopped
- 1 cup cold heavy cream
- 2 tablespoons granulated sugar
- pinch of table salt
- Whisk together the cocoa powder and hot water in a small bowl and set aside. Melt the chocolate in a large heatproof bowl set over a saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool for 5 minutes.
- In the bowl of a stand mixer fitted with the whisk attachment, whip the cream, granulated sugar and salt on medium speed until the mixture begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 15 to 60 seconds.
- Whisk the cocoa powder mixture into the melted chocolate until smooth. Whisk one-third of the whipped cream into the chocolate mixture to lighten. Using a rubber spatula, fold in the remaining whipped cream until no white streaks remain. Spoon or pipe the mousse into the ramekins over the cooled cakes and gently tap the pan on counter 3 times to remove any large air bubbles; smooth the top with an offset spatula. Refrigerate for at least 15 minutes while preparing the top layer.
- 1/2 teaspoon powdered gelatin
- 1 tablespoon water
- 3 ounces (1/2 cup) white chocolate chips
- 1 cup cold heavy cream
- In a small bowl, sprinkle the gelatin over the water; let stand for at least 5 minutes. Place the white chocolate in a medium bowl. Bring ½ cup of the heavy cream to a simmer in a small saucepan over medium-high heat. Remove from heat and add the gelatin mixture, whisking until fully dissolved. Pour the cream mixture over the white chocolate chips and whisk until the chocolate is melted and the mixture is completely smooth. Cool to room temperature, stirring occasionally, 5 to 8 minutes (the mixture will thicken slightly).
- In the bowl of a stand mixer fitted with the whisk attachment, whip the remaining 1/2 cup heavy cream at medium speed until it begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 15 to 60 seconds. Whisk one-third of the whipped cream into the white chocolate mixture to lighten. Using a rubber spatula, fold the remaining whipped cream into the white chocolate mixture until no white streaks remain. Spoon the white chocolate mousse into the pan over the middle layer. Smooth the top with an offset spatula. Return the cake to the refrigerator and chill until set, at least 2½ hours.
Bottom Cake Layer recipe based on: http://www.marthastewart.com/317890/triple-chocolate-mousse-cake
Mousse Layer recipe based on: http://www.browneyedbaker.com/2013/09/12/triple-chocolate-mousse-cake-recipe/