Monday, April 30, 2007

Chocolate Raspberry Cake


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18 comments:

  1. AnonymousApril 30, 2007 5:44 pm

    Hi Lucy,

    Is this also from Pierre Hermen's book?

    rgds
    justinmummy

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  2. Aunty YochanaApril 30, 2007 5:51 pm

    Hi justinmummy,

    it's not from Pierre Herme's book.

    rgds

    ReplyDelete
  3. AnonymousMay 01, 2007 12:04 am

    Hi Aunty,

    I was browsing through your recipes category list and noticed that the Pecan Brownies recipe u posted recently is not listed there.

    Not sure if I've overlooked. Maybe u want to check and make ur list more complete? :-)

    Regina

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  4. AnonymousMay 01, 2007 5:54 am

    HI Lucy
    I just finished baking Suzy's Cake and just had a slice. Yummo! Richer than any chocolate cake I've ever had; it is fantastic. My cake sank quite a bit in the center and I didn't follow the instructions to cool in the fridge before unmolding. I just waited till the center looked solid enough before I flipped the pan over. Can't wait lah... And right before my eyes, my cake started to spread and slide and become flatter. I thought the center wasn't cooked but it was; though it was quite moist. Anyway, I didn't care and just cut a slice to eat; it was about 1 inch tall. It was like eating pure chocolate, but better. This time, I halved the recipe as I didn't know if I will succeed. Next time, I will make the full recipe. Hehehe...How was your experience making Suzy's Cake?
    Tatiana

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  5. AnonymousMay 01, 2007 6:04 am

    Hi Lucy
    Sorry, very cheong hei, it's me again. Forgot to tell you earlier that I had baked it in a gelatin-mold-like tin, shaped like a bowl with fluted edges with a smaller bottom and a wider top, instead of a flat, straight-sided pan. Something like a bundt cake pan, minus the tube in the center. Maybe that's why the cake spreaded and slide when I flipped it over. It's probably a little too wet and too heavy in the center. Next time I will bake in a regular cake pan and see what happens :) What pan did you bake yours in?
    Tatiana

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  6. AnonymousMay 01, 2007 7:35 am

    Hi Lucy

    I always enjoy your site. Recently, I tasted a swiss roll with banana (whole) and cream cheese filling. Do you have the recipe? The texture of the swiss roll is very soft and cornflour is one of the ingredient. Thanks.

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  7. Aunty YochanaMay 01, 2007 3:14 pm

    Hi anonymous,

    O.K. Let me guess. Make any swiss roll base. If using cornflour, normally a little ovalette is added in.

    Make cream cheese frosting, spread onto the sponge cake. Unpeel bananas, lay at the edge of the sponge cake and roll up into a swiss roll.

    rgds

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  8. Aunty YochanaMay 01, 2007 3:22 pm

    Hi Titiana,

    I used a normal chiffon cake tube pan with loose bottom. I hope you are referring to chiffon cake.

    rgds

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  9. Aunty YochanaMay 01, 2007 3:26 pm

    HI Titiana,

    Oops...Now I know you're referring to Suzy's cake.

    The center is moist and soft. It's supposed to be like that. It's very very easy to make and the trouble is....too addictive. Once you eat, you will continue eating. I'm a chocolate lover, so it suits me perfectly especially when the cake is so moist and so chocolatey.

    rgds

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  10. Aunty YochanaMay 01, 2007 3:42 pm

    Thanks Regina for telling me about Pecan Brownies. I've already rectified the problem.

    rgds

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  11. AnonymousMay 01, 2007 3:47 pm

    Aunty, the cake looks YUMMY. i'm in perth now. anything u want me to bring back for u? miss u.

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  12. Aunty YochanaMay 01, 2007 3:51 pm

    Hi cui,

    I've asked Joanne to buy for me some nutmegs. I've asked her to search for Buttermilk powder and Sour Cream powder. Hope she can find it.

    Hope you're enjoying yourself. Weather is getting cold, so wear thicker clothes. Eat more...you're too skinny!!

    See ya when you're home.

    rgds to you and aidan,
    aunty

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  13. AnonymousMay 02, 2007 2:36 pm

    Hi Aunty

    Can you share this fabulous recipe with us? It's too yummy.. It's simply irresistable..

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  14. AnonymousMay 02, 2007 7:21 pm

    this frosting looks like the kind i always wanted to make! custardish and set and not mousse or fudge...can share how?=)

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  15. witaMay 23, 2007 1:49 am

    yochana, how are you? I haven't seen you updated your blog lately, are you doing okay? I missed your cooking projects.
    Wita

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  16. AnonymousJanuary 27, 2008 9:56 pm

    HI Aunty Yochana..i jsut came across this site and i was like sooo drooling over this..i mean i love chocolate cake..but i saw there is something called-Earl Grey Madeleines-..it is a traditional sweet of SriLanka..its called Kawum there. so i was wondering if you maybe of SriLankan nationality? plslet me know i really like to know...and im bad at baking but once i get the hang of it im sure gonna try out some of the cakes u have put there...they sure do look goooood! :) TC
    Cyndi

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  17. Aunty YochanaJanuary 27, 2008 10:05 pm

    Haha..Sorry to disappoint you Cyndi.

    I'm a Chinese and I live in Singapore.

    Thanks for browsing in my blog.
    Have fun.
    rgds

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  18. AnonymousFebruary 26, 2009 11:50 pm

    You´ve got golden hands!! Everything looks amazing.I wish I had your skills.Beautiful pictures ans astonishing recipes.

    Rgds
    Jelena

    ReplyDelete