AUNTY YOCHANA SHOWS YOU HER GOODIES...

yochana2001@hotmail.com or WhatsApp 90865620.
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Wednesday, January 03, 2007

Warm Chocolate Cake



Ingredients for Cake:

2 eggs
2 egg yolks
65 gm. butter
40 gm. Sugar
100 gm. chocolate - melted
20 gm. cake flour
5 gm. cocoa powder

Method:

(1) Melt chocolate and butter over hot water.
(2) Whisk eggs, egg yolks and sugar till creamy.
(3) Add in melted chocolate mixture into the egg mixture.
(4) Sift in flour and cocoa powder and fold in the mixture.
(5) Pour into greased cup moulds till 3/4 full. Refrigerate till the chocolate mixture sets.
(6) Bake in hot oven at 210C on water bath for 15 mins.

Note: Please do not overbake the cakes otherwise the center will not be flowy. I normally will keep the cakes in the freezer and bake only when I want to eat it. Eat the cake when it's warm....

50 comments:

Anonymous said...

Hi Lucy, the recipe is for one cup of cake? What kindda of cup size should we get? Thanks.

regards,
Eileen

yochana said...

Eileen,

I used madeleine cup moulds. Like chwee kueh mould but taller.... I think it's about 1/2 cup size.

rgds

Anonymous said...

Thanks Lucy. For your recipe, how many of cups do i need to get?

regards,
Eileen

bluecrystal said...

Wah, Aunty Yo, you are giving Bakerzin a run for their money with this gorgeous warm chocolate cake! Well done :)

PutuPiring said...

Hi Lucy,
can you please share your appom recipe??? Since I saw it , have been dreaming of it LOL. You can email me the recipe if you like. Thanks

Anonymous said...

This look very yummy... ds will love it! Thanks for sharing the recipe, yochana.

yochana said...

HI putupiring,

You can get the apom recipe from the blog "the journal of the girl who loves to cook".

rgds

yochana said...

wow bluecrystal,

You're so funny.

rgds

yochana said...

Hi Eileen,

I think the warm chocolate cake yields about 9 cakes.

rgds

PutuPiring said...

Got it..Thanks Lucy :)

Anonymous said...

hi,
Can i check with u the cake can keep in freezer for hoe many day?

yochana said...

Hi anonymous,

if the cake is in the freezer, it can be kept for months. Guess by that time, it has gone into your stomach.

rgds

shirley said...

Hi aunty yochana

I baked this yesterday. I used muffin cups. However it doesn't come out when i invert it. Do you know why? I did grease it.

Many thanks for your help.

yochana said...

shirley,

do not use muffin cups. It will stick to the paper. Use a porcelain or aluminium cups - greased with shortening and it will definitely come out. Perhaps you would like to go to this blog (foodwishes.blogspot.com). He used my photo and in his comments, he also used my recipe. He video it and it's good to see how he did it.... Hope you enjoy.

rgds

Anonymous said...

Hi Aunt Yo
What do u mean by water bath? Is it put a tray of water in a roasting pan right below the rack where I put the ramekins or put ramekins direct in a shallow pan of water?

yochana said...

Hi,

Put the ramekins directly into a pan of hot water.

rgds

Anonymous said...

Dear Aunty,

I tried to make this yesterday but ended up with hard chocolate cake (like kueh) though the taste is still nice.

What do you think is the problem? I halved the amount of all ingredients, and baked at the same temperature and time. How long should I beat the eggs? I only beat them lightly to blend them together (about 1 min).

Hope to hear your advice soon.

Thanks,
JT

yochana said...

Hi JT,

Try taking out from the freezer and let it thaw for about 8 mins. before baking.

rgds

Anonymous said...

Dear Aunty,

I refrigerated for about an hour before baking. I didn't put them in the freezer. Do I still need to bring them out for about 8 mins before baking?

At the same time, can you pls tell me roughly how long do I need to beat the eggs and sugar?

Sorry for the many questions.

Thanks again.


Regards,
JT

yochana said...

Hi JT,

whisk the eggs till pale in colour and creamy.

Try the freezing method. You freeze it till hard before baking so that the inside will bake slower because it's harden and cold so it will get cooked slower.

rgds

Anonymous said...

Hi Aunty,

Sigh. The chocolate syrup didn't ooz out again. But it is slightly better than the last attempt. The cake was softer.

This time, I whisked the eggs till pale and creamy. Put them in the freezer and thaw them about 7 mins before baking. I baked at 200C for 15mins.

I am using an electric oven. Baked top and bottom. Can you pls enlighten me what went wrong? Should I bake at 210C for 10-12 mins instead? I halved your recipe and yielded 2 cakes.

Thank you once again.


Regards,
JT

yochana said...

Hi JT,

This is actually a very naughtly cake to do. It's really like waiting for the mountain to explode with lava.

I will try to make it again and see what went wrong with yours.

rgds

Anonymous said...

Thanks Aunty.

Pls make it soon so that I can try to make a successful Warm Chocolate Cake soon! :P

I look forward to your reply. Thanks again! :)


Regards,
JT

rico said...

Yochana, where did you get this recipe from? My great-grandmother used to make this for us. It was called "calli's cocoa cake'. The recipe's been handed down for generations.

yochana said...

Hi rico,

wow...din know it's such an old recipe tho..

I forgot where I got this recipe from.

rgds

Anonymous said...

Hi Yochana

I wanna try this too.. so the chocolate is used bittersweet chocolate too?

sl

yochana said...

Yes sl,

it's bitter sweet chocolate too. Try the brand Varlhorna . I know it's costly but worth it. Or use Carma chocolate.

rgds.

Anonymous said...

Hi Yochana

where can get the brand that u mention? supermarket have? or have to get from bakery shop?

yochana said...

Hi anonymous,

You can get it from Sun Lik at 33, Seah Street,

rgds.

Anonymous said...

Hi Eileen,

What's the different between cake flour and self rising flour? Is it possible to use self rising flour in this recipe?

Janis

yochana said...

Hi Janis,

Self raising flour has added baking agents incorporated into the flour while cake flour does not and you have to add in your own baking powder, etc.

rgds

Anonymous said...

where can i get cake flour?
or do i have to make my own

yochana said...

Hi anonymous,

you can get cake flour from supermarkets. All-purpose flour can be used for making cakes.

rgds

jenjen said...

Hi Aunty Yo,
sorry to keep asking u qns..
can i chk w you wats the different between all purpose flour and plain flour?? is it the same??

Aunty Yochana said...

HI jen jen,

they are both the same.

rgds

Anonymous said...

hi aunty,

just to check with you is it possible to half the recipes? will it affect the result? and also for your chocolate macaroons can i half them too ( n hw many sets macaroons if the original receipes?)
hope to hear from you soon

elis

Aunty Yochana said...

hi elis,

for macarons, if your egg white is too little, it's very hard to beat it up.

rgds

Anonymous said...

hi anuty ,

ok thks for the reply den how bout this warm chocolate cake can i half the receipes?

elis

Anonymous said...

hi,

For this recipe can i use plain flour instead of the cake flour? will the taste get affected.

Aunty Yochana said...

Hi,

yes you can use plain flour instead. No it will not affect the taste.

rgds

lizze said...

Hi aunty yochana

I followed the recipe measurements exactly but the batter turns out very watery even after i added in the flour+cocoa powder.Could it be that my butter+chocolate was melted in the oven till the butter was fully melted (watery state)? Does it matter if the batter is watery or does it need to be thick?Would it affect the cake?

Please advise.

lizzie said...

Hi aunty yochana

I have followed the measurements exactly as stated.
My batter turned out the be very watery even after i mix in the flour+cocoa powder. Could the reason be because that my butter+chocolate was melted in the microwave till the butter was fully dissolved (very watery state)? is there a difference between watery batter and a thick one? Would it affect the outcome of the cake? What could have lead to the batter becoming watery?

Please advise.

Thank you.

Aunty Yochana said...

Hi lizzie,

I used microwave oven too.. and the batter is supposed to be watery.

rgds

lizzie said...

Hi aunty yochana,

i baked the watery batter and after 15mins, it is still gooey, not cake like at all! I really don't know what went wrong. please advise!

equek said...

Hi aunty,
what size is your cup mould when you do this warm chocolate cake? i used a very small one, about 6cm in diameter and height 2cm. Izzit too small? coz i didn't manage to get the flowy effect.

M.I.L.U

M.I.L.U said...

hi aunty,
i hope that you can reply me as soon as possible because i want to try doing it for my family again.

Thanks,
M.I.L.U

Aunty Yochana said...

hi M.I.L.U

I used muffin size cups and just don't overbake the cake then you will have a flowy effect.

rgds

Esther said...

Hi Aunty Yo,

Would like to check with you which tray should we bake after taking out from the fridge? Upper tray, center tray or lower tray.

TIA

Aunty Yochana said...

Hi Esther,

use center tray will do.

rgds

Anonymous said...

Hi aunty Yochana,

About how long do I need to put in the freezer?

Hope to hear from you soon!(:

Regards,
Serene