EasyBakedMagazine

Cookies - Chocolate Flavour

A cake-style brownie has a texture similar to cake while A fudge-style brown-

ie has a very dense and moist texture, more like fudge! It will be more buttery and
therefore richer than a cake-style brownie and A moist brownie is like a moist piece
of cake. A super moist brownie has enough butter in the recipe that it will feel w“ et”
with butter (i.e. the butter will rub off on your fingers when you hold the brownie).
Usually a super moist brownie is a dense,r fudge-style brownie.

History of Brownie

There was a recipe called, “Brownie”s in the 1896, Boston Cooking-School Cook
Book, but Fannie Merritt Farmer’s recipe contained molasses and nuts--no chocolate.
In the 1906 revision of the Boston Cooking-School Cook Book, Fannie Farmer did
have a chocolate brownie, which was very close to her 1896 chocolate cookie recipe
with a greatly reduced amount of flour.

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Cookies -

Ways

To Melt Chocolate

Cookies - Ways to Melt Chocolate Chocolate is delicious in

any form, so why melt it?
By melting chocolate, you
create a tool for dipping,
topping, and decorating
with chocolate. You also
take a key step in follow-
ing recipes for a wide
range of goodies including
chocolate icing, truffles,
certain types of brownies
and cupcakes, chocolate
souffle, and much more.
There are different types
of chocolate for melting;
before selecting your
chocolate it’s important
to know whether it is
specifically formulated to
be melted for a chocolate
fountain or to create a
crispy coating. While these
special formulations are
delicious, they may not be
appropriate for the recipe
you’ve selected. Melting
chocolate is not the same
as tempering chocolate,
although melting is a
necessary step in the tem-
pering process. Melting
chocolate can be accom-
plished in a microwave or
over a hot-water bath.

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Cookies -

“Chocolate is a divine drink which builds up resistance “
and fights fatigue. A cup of this precious drink permits a
man to walk for a whole day without food.
-Hernan Cortes-

Melting chocolate in microwave Melting choco with a double Melting hocolate with liquids Cookies - Ways to Melt Chocolate
A microwave is a great tool for boiler Many recipes call for melting
melting chocolate. If used prop- The traditional method use a chocolate along with liquids
erly, it can melt chocolate more double boiler. It is a special- like milk, cream, water, li-
quickly than a double boiler. ized set of pans consisting of a queurs, or other flavorings.
The most critical part is choos- saucepan that holds hot water, Melting chocolate with liquids
ing an right container. Ideally, and a bowl that fits securely is often faster and more con-
you should melt it in a micro- over the saucepan. Chocolate venient since it often speeds
wave-safe bowl that remains is placed in the top bowl and melting times and prevents
cool or only slightly warm after allowed to melt over gentle, common chocolate problems
several minutes of microwav- indirect heat. If you don’t own like overheating. However,
ing. If you have overheated a double boiler, any metal or there are a few things to keep in
your chocolate, immediately glass bowl that fits snugly over mind when melting chocolate
pour it into a cool bowl add the top of a saucepan can be with other substances.
chunks of unmelted chocolate, used. Chocolate should nev-
and stir continuously. Begin by filling the er be melted with very small
It is preferable to melt saucepan with hot water. You amounts of liquid. Always use
it on a low power setting, to want enough water to provide at least 1 tablespoon of liquid
avoid burning it. Additionally, heat, but not so much that the for every 2 ounces of chocolate.
if your microwave does not bottom of the chocolate bowl This prevents the dry particles
have a turntable that rotates the touches the water. Heat the (cocoa and sugar) in the choco-
bowl of chocolate, manually saucepan over low heat until it late from binding together and
turn the bowl each time you just begins to simmer, then turn becoming lumpy. Very dark
stop. off the stove and place the choc- chocolates may require more
It is difficult to deter- olate bowl over the water. Let than this guideline, so be pre-
mine microwaving times, you the chocolate melt, and then stir pared to add another spoonful
can estimate about 3 minutes it gently with a spatula. When of liquid if necessary.
for 8 ounces and 4 minutes for almost all of the chocolate is Cold liquids should
2 pounds. Stir the chocolate melted, set it on the counter. never be added to melted choc-
continuously until it is smooth, Stir it until it is shiny, smooth, olate, as it can cause the choco-
shiny, and completely melted. and completely melted. late to seize.

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Cookies -

Tips for choosing chocolate
with benefits

Before you reach for that fancy • Chocolate is a rich
box of chocolates for your spe- source of magnesium, copper,
cial someone, consider instead iron and zinc.
purchasing them a chocolate • Chocolate contains
treat that actually provides the polyphenols and flavonoids,
health benefits chocolate has which are rich sources of anti-
come to be known for. Dark oxidants—and cocoa flavonoids
chocolate, when consumed in are more powerful antioxidants
moderation and within one’s than those found in black tea,
recommended daily calorie green tea, red wine or apples!
requirements, actually has
Cookies - Chocolate Benefits many health promoting effects
including:

• The abundance of nutri-
ents and antioxidants in choco-
late can help explain why mod-
erate consumption has been
linked to heart health, reduced
inflammation, increase cogni-
tive function and decreased risk
of hypertension.

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Cookies -

Tips on Choosing Chocolate

1. Look for dark choco- 3. Try to limit chocolate Cookies - Tips on Choosing Chocolate
late with 70% or greater cocoa, products containing artificial
which studies have shown to flavors or ingredients. These
To have higher health- promoting type of ingredients often indi-
properties. cate less cocoa is included and
reap the health more processing was required.
benefits of chocolate make 2. For the most benefit, The more chocolate is pro-
choose chocolate that has cocoa cessed, the less beneficial health
sure to read labels and mass or cocoa liquor listed as properties remain.
remember these 3 tips next the first ingredient. The first
listed ingredient on foods rep- 2021, 26 April EasyBaked - 52
time you’re at the store: resents the most abundant item.
Cocoa mass and cocoa liquor
both contain the beneficial anti-
oxidants found in chocolate.

Cookies -

Tips for Cooking with
Dark Chocolate

Cookies - Tips on Cooking with Dark Chocolate Dark chocolate, particularly

artisanal chocolates, are popular
with chocolate lovers for their
unique flavour profile and dec-
adent taste, but selecting dark
chocolate for cooking requires
special consideration.

Helpful baking tips—from
cookies to pudding:
• Avoid using fancy
artisanal chocolate. The quali-
ties you love when consumed
at room temperature will not
survive the oven.
• Select chocolate with
greater than 35% cocoa/cacao.
• Rule of thumb: more
sugar means less cocoa solids.
You want more cocoa solids for
quality dark chocolate.
• Select chocolate with
less than 50% sugar to avoid
“too-sweet” taste.
• Be mindful of sugar to
cocoa solids ratio for puddings.
Ratio determines if pudding is
“drippy/runny” or “clumpy.”
The more sugar, the more “run-
ny.”
• Chocolates containing
milk fat are ideal for truffles
and glazes due to lower and
wider melting point.

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Cookies -

Brush

Sugar

Cup Cup

Brush butter onto the inner cup and add sugar to coat the
inner part of the cup evenly. Then, shake off excess sugar.

1 Teaspoon Butter Sauce Pan Half Tablespoon Flour
Low Heat
Add the butter Add the flour and
and melt in low mix it with a
heat. wooden spoon.

60ml Milk Add in the milk into the sauce pan and Cookies - Chocolate Souffle
100g Dark Choco mix it, until it thickens.

1 Egg Yolk Then add in dark chocolate and stir it
again.

Turn off the heat and add in 1 egg yolk
into it the pan and mix it again.

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Cookies -

Whisk

Mixing Bowl

2 Egg White Add in 2 egg white into a bowl
2 Teaspoon Sugar and whisk it until it turn foamy.

Then add in sugar and whisk it
again, until it turn smooth and
firm.

Lastly, add in the whipped cream in the bowl into
the chocolate dough in the sauce pan, but the cream
has to be divided 2 - 3 mixing section.

Pour it into a piping bag and pipe it into the cup.

Piping Bag

Cookies - Chocolate Souffle Cup

Bake in the oven for 12 - 15 minutes at 190’C.

Icing Sugar

Sift icing sugar on top of the souffle.

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Cookies - Chocolate Flavour

What is the perfect souffle?

To our taste, it has a crusty ex-
terior packed with flavor, a dra-
matic rise above the rim, an airy
but substantial outer laye,r and a
rich, loose center that is not com-
pletely set. A great souffle must
also convey a true mouth feel of
flavo,r bursting with the bright,
clear taste of the main ingredient.
The chocolate high notes should be
clear and strong. A balancing act
between egg whites, chocolate,
yolks, and butter is the essence of
a great chocolate souffle.

Cookies - Chocolate Souffle

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Cakes -

A form of sweet food made from flour, suga,r and other ingredients, that
is usually baked. It is a modification of bread, but cakes now needs a
wide rannge of preparation for variety of desserts.

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Cakes -
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Cakes - Butter Cream Flavour

Cakes -

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Cakes -

90g Cake Flour Sift 90g of cake flour into a
Sifter bowl A.

Mixing 20g Milk 20g Cooking Oil
Bowl A

1/2 Teaspoon Salt
and Vanilla Extract

Add in 4 other ingredients into a small bowl B.

Hand Mixer Add in 3 egg white into bowl
C and use a hand mixer in low
3 Egg White speed.
90g Sugar
Slowly pour the sugar into the
egg white and whip it in high
speed until it turn firm.

3 Yolk Then add in 3 egg yolk into
the egg white andwhip in low
speed. Cakes - Sponge Cake

Add in the sifted cake flour in bowl A into
bowl C and gently mix with a spatula.

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Cakes -

Dough Scoop a small amount of dough from
Spatula bowl C into bowl B that has been
prepared and mix them together
Bowl B with a spatula.
Bowl B
Pour the mixture in bowl B back into
Mixing the bowl C and mix it again.
Bowl C
Prepare a round cake pan with wax
Mixing Bowl C papper on the bottom and the side
of the pan.
Wax Papper Pour the dough in bowl C from a
Round Cake Pan high length to clear bubbles.
Gently hit the pan on the table to
clear air bubbles.

Wax Papper

Round Cake Pan

Cakes - Sponge Cake Bake in the oven for 25 - 30 minutes at 165 - 170’C.

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Cakes - Butter Cream Flavour

The sponge cake, also known as a It is also known as a no fat cake , as it
doesn’t have any fat used in their batters.
type of foam cake, was invented in the While this can make the cakes a bit more
early 1400s by Italian bakers. Similar in w“ aist-friendl”y, it does mean that they
texture to angel food cake. Howeve,r the also tend to be drier cakes, and tend to
classic sponge cake has a light, but chewy, become stale more quickly, owing to the
texture and is usually mildly flavored, missing fat. They are consequently often
tasting of sugar and vanilla. Sponge cake served with syrups on them to moisten
recipes can incorporate flavors, most of- them, or iced to help prevent them drying
ten lemon or orange. out as quickly.

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Cakes -

History of
Sponge Cake

Cakes - History of Sponge Cake T he modern sponge cake mark the occasion of a visit by THE MODERN SPONGE CAKE
dates to Europe in the the King of France to the Duchy The modern American sponge
early 19th century. Precursors of Savoy. The recipe found its cake is a light-textured cake
were cookie-sized treats called way to England in the early made of eggs, sugar and flour†;
biscuit bread and sponge 18th century. The sponge cake is there is no fat or leavening. The
fingers (a.k.a. boudoir biscuits, thought to be one of the first of rise comes from the beaten egg
ladyfingers, Savoy biscuits and the non-yeasted cakes; the rise whites. The French sponge,
savoiardi; or sweet “breads” comes from well-beaten eggs. génoise, is used for thinner
from Italy, Portugal and Spain. The earliest recipe in English cake layers, so the egg whites
These earlier forms date back is found in a 1615 book by and yolks are beaten together.
to the Renaissance and were Gervase Markham*. The term Sponges can be baked in cake
used in numerous desserts “sponge cake,” describing the pans, tube pans or sheet pans.
including trifles and fools. Early sponge-like openness of the They can be used to make layer
17th century English cookbook crumb, probably came into use cakes, tube cakes, roulades
writers note that recipes for during the 17th century. The (rolled cakes) and cupcakes.
fine bread, bisquite du roy and earliest reference cited in the They can be variously flavored
common biscuits were simi- Oxford English Dictionary is in and filled. The basic sponge
lar to sponge cake. Savoiardi, an 1808 letter written by Jane cake recipe is also used to make
ladyfingers, originated in the Austen, who apparently was ladyfingers and madeleines;
late 15th century at the court of fond of them. slices can be used instead of
Catherine of Medici, created to biscuits to make shortcake.

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Cakes - Types of Sponge Cake

1. American Sponge Cake

It’s a high-rising cake, gaining volume from the air whipped into the egg
whites and yolks. The dry ingredients (flour, baking powder, salt are fold-
ed in. Then the egg whites and more sugar are beaten until stiff and fold
into the yolk mixture. It is often baked in an ungreased tube pan, which
maximizes the volume of the cake, and emerges the springiest and spongi-
est of the sponge cakes.

3. Genoa Cake

The mid 18th century, bakers began to use well-beaten eggs
instead of yeast as a leavening agent. Genoa Cake originat-
ed in the port city of Genoa, Italy in the early 19th century.
Some ingredients that came into the busy port from the
East and Middle East—almonds, candied fruit and
peel, citrus zest, currants, raisins, vanilla, cinnamon
and other spices—often found their way into Genoa
Cake. Liqueur could be incorporated into the batter.

4. Sponge Roll (Roulade)

A sponge roll is a thin layer of génoise, no more than an inch deep,
baked in a sheet pan. It has the flexibility to be filled with jam and/or
cream and and rolled into a Bûche de Noël (Yule Log), Jelly Roll, Swiss
Roll† or other type of roulade. ‡A Swiss roll is also called a cream roll
when filled with whipped cream or other cream variation, and is often
used as another term for jelly roll.

5. Victoria Sponge Cake

England’s Queen Victoria enjoyed a slice of sponge cake with her
afternoon tea, garnished with raspberry jam and whipped heavy
cream (called double cream in the U.K.) or vanilla cream. Her
preferences led to the creation of the Victoria Sponge. Jam
and cream are sandwiched between two sponge layers; the
top of the cake is served plain or with a dusting of pow-
dered sugar. It also came to be known as the Victoria
Sandwich, and sometimes the Victorian Cake.

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Cakes -

125g Unsalted Butter 275g Sugar 1 Teaspoon Hand Mixer
Vanilla Extract

Add in 3 ingredient into a bowl A Mixing Bowl A
and use a hand mixer in low speed.

3 Beaten Eggs Add in 3 egg into the bowl A and
mix it until it turn thick and creamy.

125ml Milk 1/4 Teaspoon 150g Plain Flour
Baking Soda

Add in other ingredients into the bowl and mix it in low speed.

Prepare a round pan with wax paper on Bowl A
the bottom and the sides of the pan. Wax Papper
Round Cake Pan
Pour the dough into the pan and
smooth the top with a spatula.

Cakes - Butter Cake Bake in the oven for 50 - 60 minutes at 180’C.

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Cakes - Butter Cream Flavour

A “good” butter cake Cakes - Butter Cake

should be flavorful, yet not
overly sweet, tender and
somewhat dense in texture,
but moist and certainly not
dry. The optimal look of a
butter cake layer is that it
should bake flat; meaning
it has the proper balance of
tougheners to tenderizers.
It should not need much
trimming, saving you time
and money from not hav-
ing to waste ingredients. I
have formulated the but-
ter cake recipes to do just
that; minimal doming in the
middle with flat tops and
straight up-and-down sides,
given you use a pan without
sloping sides, unless you
overmix the recipe or other
problems occur during mea-
suring, mixing and baking.
The cake should be able to
stand on its own or be filled
and frosted and/or be able
to be decorated to the hilt.
It should become one of
your “every occasion” cakes
and a big part of your family’s
culinary events.

- Sarah -

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Cakes - 7 Tips to a Perfect CakeCakes -
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Cakes - Cakes - & Tips to a Perfect Cake
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Cakes - Chocolate Flavour

Cakes -

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Cakes -

Prepare the Tart Crust. Spatula
Chocolate Diget 15g Melted Butter 1 Egg

Add in 3 ingredients in to the bowl Mixing Bowl
and mix it with a spatula.

Preheat the oven for 10 minutes at 180’C.

Round Tart Pan Place the crust dough into the round
Fork tart pan and use the spatula to
flatten it, then use hand to fill in
Round Tart Pan the empty spot.

Use a fork to poke hole all over the
crust dough.

Bake in the oven for 10 minutes at 180’C. Cakes - Chocolate Fudge Tart
Let it the crust cool down after removing the pan.

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Cakes -

Prepare the Chocolate Filling.

Bowl A

Sauce Pan B Boil water in sauce pan
and place bowl A on it,
Heat then turn off the heat
and add in the
ingredients in bowl A.
Use a spatula to mix
until it melts.

200g Dark 50g White 20g Condensed
Chocolate Chocolate Milk

30g Butter 100g Granola

Add in butter into Add in granola into
bowl A and mix it with bowl A and mix it
a spatula until it is again.
smooth.

Bowl A Spatula

Tart crust Tart crust

Cakes - Chocolate Fudge Tart Pour the filling into the crust and use the spatula
to flatten and spread the filling evenly.

Refrigerate the tart for 3 - 4 hours.

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Cakes - Chocolate Flavour

This

to-die-for
chocolate
fudge tart is
rich and creamy with
awesome chocolate taste.
The caramel in the ganache filling
makes every bite a glorious, gooey celebration of chocolate. There’s no need to buy
premium chocolate for this recipe. I used a mixture of own-brand supermarket stuff
and it worked out just fine; perhaps even better.

Cakes - Chocolate Fudge Tart

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Cakes -

5 Tips for choosing quality dark chocolate

Cakes - Tips on Quality Dark Chocolate Learn how to recognize the difference between high- and

low-quality dark chocolate from a chocolate expert.
With so many types of chocolate on the market, it can be hard to
tell which ones are high quality and which ones are not. Here, we
ask Lindt Maître Chocolatier Thomas Schnetzler to break down
what you should look out for when selecting and tasting dark
chocolate.

Lindt Maître Chocolatier Origin story The right roast
Thomas Schnetzler Chocolate’s flavour is linked to Roasting is to bring out the
its growing region, check where unique flavour of the bean.
75 - EasyBaked April 26, 2021 the cocoa beans come from. Lindt roasts only the cacao nibs
Madagascan cocoa beans offer at a low temperature, and it
subtle, balanced notes of vanil- brings out toasted notes. Low
la, whereas Arriba beans from quality chocolate producer may
Ecuador are known for hints of roast their beans quickly at a
jasmine and more earthy notes higher temperature, which can
of espresso and burnt sugar. leave a burnt aftertaste.

Cakes -

It’s in the grind Judge by appearances
Grinding is an essential step in High quality chocolate should have a
creating chocolate’s fine melt- smooth, glossy finish without looking artifi-
ing texture. Lindt’s multi-step cial. For this appearance, the chocolate must
process starts with grinding the be tempered so that the cacao and the cocoa
particles down to an almost mi- butter cool together evenly. You can tell if
croscopic size. Lindt then uses a chocolate has been tempered properly as it
conche to further stir the ingre- will appear glossy – without being overly
dients and blend them together shiny or matte – and each piece will break
for a fully rounded, robust off with a crisp snap.
flavour. Poorer quality choco-
late has a coarser grind and the
particles will be noticeable on
the palate – this is a clear sign
of rushed processing. Chocolate
produced in this way will also
melt unevenly.

Percentage matters
Simple is best when looking
at a chocolate’s ingredient list.
Watch out for vegetable fats
other than cocoa butter, and
choose chocolate with vanilla
rather than the artificial vanil-
lin. Also, check the percentage
(this chart breaks it down) as
dark chocolate only requires
35% cacao to be classified as a
dark chocolate. So with variet-
ies like Lindt Excellence 70%
Cacao, Lindt doubles that and
provides a much richer tasting
experience.

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Cakes -

Brush

Cocoa

Round Cake Pan Pan

Brush butter to all 3 inner part of the round pan.
Then spread cocoa powder in the inner part of the
pan evenly.

Prepare the Batter. 1 1/2 Cup Whisk
3 Cup Flour 3 Cup Sugar Cocoa Powder

1 1/2 Teaspoon 1 1/2 Teaspoon 1 Teaspoon Mixing
Bowl A
Baking Powder Salt Baking Soda

Add in all 6 dry ingredients into the bowl A and use
a whisk to mix the dry ingredients together.

4 Egg 1 1/2 Cup 1 1/2 Cup 1/2 Cup
Buttermilk Hot Water Vegetable Oil
Cakes - Matilda Cake
Add in the ingredients into the bowl A and use a
hand mixer to mix it in low speed.

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Cakes -

Pour the batter into all 3 round pan evenly.
Bake in the oven for 30 - 35 minutes at 177’C.

Cake Place the cake on a wire rack to
Wire Rack cool it down.

Prepare the Chocolate Cream Cheese Buttercream.

227g Cream 1 1/2 Cup Hand Mixer
Cheese Softened Butter

Add in the ingredients into bowl B Mixing Bowl B
and use a hand mixer to mix it.

1 1/2 Cups 1 Tablespoon 8 Cups Powder
Cocoa Powder Milk Sugar

Add in cocoa powder into the bowl B and mix it.
Add in the milk and mix again, then slowly pour in
the sugar while mix the cream.

Cream Place a cake on the bottom and use a Cakes - Matilda Cake
Cake knife to spread the cream and repeat
the process, and then cover the
whole cake with cream.

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Cakes - Chocolate Flavour

Do you remember the first time you watched that chocolate cake scene from

Matilda? It’s supposed to make you feel physically repulsed, right? Those sticky
brown blotches all over Bruce Bogtrotter’s face and hands; the line, “her sweat and
blood went into this cak”e; just the idea that a single person could eat an entire
18-inch triple-layered sponge in one sitting — wer’ e supposed to find the whole thing
nauseating.

Matilda Cake is a chocolate cake with buttercream icing. You’ll be wanting to
mix this up right away and have that chocolatey goodness dripping down
your own chin. Thick and rich with a light airy chocolate cake with
buttercream icing. Buttercream icing made with cocoa powde,r
butter, powdered sugar and a few magical ingredients that send
the taste over the edge!

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