Yochana's Cake Delight! : Chocolate Tart

Monday, April 23, 2007

Chocolate Tart

10 comments:

Anonymous said...: hi aunty yochana,

Yummylicious chocolate tart tat u made... i m drooling over it....

Can u share tis lovely recipe?
I can't wait to try out...

Regards
madeline; April 23, 2007 10:13 pm
Anonymous said...: Yochana!!!!!!!!!!!

fuhhhh.. your choc tarts really makes me drooling.. hehehe...very chocolaty....; April 23, 2007 10:19 pm
Anonymous said...: Aunty,

The tarts look very YUMMY! How I wish can tatste it now ... ...
pls do share the recipe.

Thanks,
angeline; April 23, 2007 11:47 pm
Anonymous said...: wahh....nice nice:)

i made yoghurt cheesecake v bluberry. mousse tak jadi. don know y so blur, left d w.cream in room temp, so it cant be whipped. so i did d jelly topping only loh. that also it seeped thru the sides and flowed out of the spring foam tin. i didnt line d tin since tin base can be remove easily. BUT..BUT the cheesecake is very nice though. i spot green dots in the cake. my testers say mayb cheese expire already. i check d balance of cheese, all ok. so i don know what is that green dots thing. anyway.....nice cake:)

my; April 24, 2007 8:04 am
Anonymous said...: Yummy chocolate tarts-can I know which type of chocolate u ofen use for yr delicious tarts n cakes.My chocolate is always not as dark as yours-n it looks not tempting.
Pls advise cause it's so yummy-yummy choc.; April 24, 2007 8:52 am
Anonymous said...: Wow, looks really rich!; April 24, 2007 12:48 pm
Anonymous said...: wow!!!!! so yummylicious!!! mind sharing the recipe please please please...; April 24, 2007 1:26 pm
Aunty Yochana said...: hi anonymous,

I used a mixture of Varlhorna with Carma (50% each).... If you can afford, use all Varlhorna, it's more delicious.

rgds; April 24, 2007 3:56 pm
Aunty Yochana said...: my,

never never leave your whip cream to room temperature. It must be chilled (cold) then it works. If it's room temperature, the whip cream turns oily and doesn't work and when you whip it , it curdles. Did this happen to your whip cream?

Green dots in your cheesecake could be your blueberry...the colour changed.

For cheesecake, it's better to have a sponge cake at the base or biscuit crumbs to prevent seeping of the mixture from the tin.

rgds; April 24, 2007 4:04 pm
Anonymous said...: ya...the w.cream curdles. this is d first time i leave w.cream at room temp. so blur. when i see the cream curdles, i knew the mousse tak jadi, so i didnt pour the mixture onto the cake. i have a piece of cake before the cheesecake, but somehow the springform not tight enough. nevermine...can try again. tq v m :)

my; April 24, 2007 5:50 pm

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