Posts from the ‘dessert corner’ Category


This rich and decedent Chocolate mousse cake is the ultimate CHOCOLATY DELIGHT !




  • 2 cups sugar
  • 1 + 3/4 cups all-purpose flour
  • 3/4 cup unsweetened Cocoa Powder
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

how to make :

  1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
  2. Stir together sugar, flour, cocoa, baking powder, and salt in large bowl.
  3. Add eggs, milk, oil and vanilla. Mix using a wooden spoon or spatula until the batter is smooth without any lumps.
  4. Add baking soda, mix well.
  5. Stir in boiling water (batter will be thin).
  6. Pour batter into prepared pans.
  7. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes, remove from pans to wire racks. Cool completely.


Now while the cake is baking, get started on the mousse.



Flourless Black Forest Roll

once more sweet cake for the weekend :)


Ingredients :

Flourless Jelly Roll:

  • 6 large eggs, separated and at room temperature
  • 1/4 cup sugar
  • 1/2 cup Dutch process cocoa powder
  • 1/8 tsp salt
  • icing sugar, for dusting

Kirsch Cherries:

  • 1 cup fresh, jarred, or frozen and thawed, pitted tart cherries
  • 2 Tbsp sugar
  • 1 Tbsp Kirsch

Chocolate Cream:

  • 1 cup whipping cream
  • 2 oz bittersweet chocolate, chopped


  • 1 1⁄4 cups whipping cream
  • 1 Tbsp + 1 tsp instant skim milk powder
  • 2 Tbsp sugar
  • block chocolate, for grating

how to make :


  1. Preheat the oven to 350°F. Line a 10-x-15-inch jelly roll pan with parchment paper.
  2. Whisk the egg yolks and sugar by hand until lighter in colour, but not holding any air. Sift the cocoa powder over the yolks and whisk in.
  3. In a separate bowl, whip the egg whites and salt on high speed until they hold a medium peak when the beaters are lifted. Fold a third of the whites into the yolk mixture using a whisk and then click me to read more

Chocolate Hazelnut Napoleon

^^make sweet cake for the weekend Ladies….


Ingredients :

  • 1 cup evaporated milk
  • 1/2 cup 2% milk
  • 3 large egg yolks
  • 3 Tbsp cornstarch
  • 5 oz bittersweet chocolate, chopped
  • 2 Tbsp unsalted butter, room temperature
  • 2 Tbsp hazelnut liqueur
  • 1 tsp vanilla extract
  • 1/3 cup pure hazelnut butter, well-stirred


  • 500 g puff pastry dough
  • Icing sugar, for dusting

how to make :

  1. For the pastry cream, heat the evaporated milk and milk in a medium saucepot until just below a simmer. In a bowl, whisk the egg yolks, and click me to read more

Bika Ambon-Indonesian cake

Now we try Indonesian most popular cake ‘Bika Ambon’

Bika Ambon-Indonesian cake2013



dough :

25g grated cheddar for sprinkling
100 g cake flour
11 gr instant yeast
5 grams sugar
250 ml of coconut water

Bika Ambon coconut milk :

1 ltr thick coconut milk from 2 coconuts
10 lb, pandan leaves
10 lb lime leaves
3 btg sereh

Cheese syrup
250 ml Bika Ambon coconut milk from 1 coconut grated
200 gr of white sugar
100 gr grated cheddar cheese

Eggs dough :

click me to read more

Coconut Creme Caramel with Lemon grass-Banh gan

Take inspiration from Vietnamese cooking with this fresh and fragrant coconut dessert recipe.


Coconut-Creme-Caramel-with-Lemon-grass-Banh gan2013Ingredients :

  • 1 x 400ml can coconut milk
  • 375ml (1 1/2 cups) pouring cream
  • 2 stems lemon grass, coarsely chopped
  • 60ml (1/4 cup) Cointreau liqueur
  • 315g (1 1/2 cups) caster sugar
  • 80ml (1/3 cup) water
  • 3 eggs
  • 3 egg yolks


how to make :

  1. Combine the coconut milk, cream, lemon grass and Cointreau in a medium saucepan over medium-low heat. Cook, stirring occasionally, until the mixture nearly comes to the boil. Set aside for 20 minutes to develop the flavours.
  2. Meanwhile, combine 215g (1 cup) of sugar and click me to read more 

Caramel Cappuccino Pistachio Oat Bars

The bright green and slightly salty nuts really go well together with homemade dulce de leche that I’ve used instead of  caramel ice cream topping :)


*** I made half of the recipe and used a 9 x 9-inch square pan 

  • 3 cups regular rolled oats
  • 2 1/3 cups all-purpose flour
  • 1 cup chopped pecans ( lightly salted pistachios )
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup butter , softened
  • 2 cups packed brown sugar
  • 2 eggs
  • 1 tablespoon instant coffee crystals ( 2 teaspoons isntant espresso granules )
  • 2 teaspoons vanilla
  • 3/4 cup caramel ice cream topping ( homemade dulce de leche )
  • /12 cup broken pecans

how to make :

  1. Preheat oven to 350°F/180°C . Lightly grease a 15 x 10 x 1-inch baking pan ; set aside .
  2. In a large bowl , stir together oats , flour , the 1 cup nuts , baking soda and click me to read more


More with OREO :D

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  • 1/2 cup butter
  • 1 cup granulated sugar
  • 2 eggs, beaten
  • 1 tsp vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder

Cookie topping:

  • 32 Oreo cookies
  • 3/4 cup peanut butter, creamy or nutty



  1. Preheat your oven to 350°F (180°C). Line the muffin cup baking pans with 16 paper liners.
  2. Melt the butter in a large saucepan.
  3. Remove the pan from the stove.
  4. Stir in the sugar, eggs and vanilla with a large wooden spoon
  5. Add the cocoa, flour, salt and baking powder, beating well after each addition.


  1. Spread 1 teaspoon of peanut butter on one Oreo cookie.
  2. Place another Oreo cookie on top of the peanut butter.
  3. Put the double-stacked cookie into a muffin cup.
  4. Prepare the other cookies in the same way.
  5. Spoon about 2 tablespoons of the brownie batter over each stacked Oreo. Allow the batter to run down the sides of the stacked cookies.
  6. Bake the cakes for 18 to 20 minutes until the brownie mix is cooked through.
  7. Let the cookies cool completely before serving.

Servings: 16  Prep time: 25 minutes Cook time: 35 minutes