Inside-out German Chocolate Cake

This cake was on the cover of Gourmet/March 2000 and i fell in love with it on first sight. I had to attempt to make it. The first time i followed the recipe to the 'tee' and had difficulty spreading the filling as the method of using the oven suggested by recipe made the dulce de leche too dry.

I had a request for a german chocolate cake from my sil for his boss's birthday and i remembered that i have made a german chocolate cake before but to look for the magazine was a chore as there are so many. Decided to get one from the net, found some very interesting ones but bingo i found the one i needed and the reviews that came with this recipe was so helpful. I have altered the cake recipe to 1 1/2 times as the layers were too thin and i used the method of boiling the unopened can of condensed milk in water.

The cake took its name from an American with the last name of "German." In 1852, Sam German created the mild dark baking chocolate bar for Baker's Chocolate Co. The product was named in his honor - "Baker's German's Sweet Chocolate." Most recipes use this signature chocolate but this Gourmet recipe does not and the chef used Valrhona cocoa powder and i used Nestle.

Pay attention to the assembling of the cake or else my experience of having not enough of glaze will be repeated and the decoration became a fudge.

Ingredients:
For cake layers:
2 1/4 cups sugar
2 1/4 cups all-purpose flour
3/4 cup plus 1 1/2 tablespoon unsweetened cocoa powder
1 1/8 teaspoon baking powder
1 1/8 teaspoon baking soda
1 1/8 teaspoon salt
1 1/8 cup whole milk
9 tablespoons unsalted butter, melted
2 large egg
1 large egg yolk
1 teaspoon vanilla
1/4 teaspoon almond extract
1 1/8 cup boiling-hot water

For filling:
7 oz sweetened flaked coconut
4 oz coarsely chopped pecans (1 cup)
14-oz can sweetened condensed milk
1 tablespoon vanilla

For glaze
2 1/2 sticks unsalted butter
10 oz fine-quality semisweet chocolate, finely chopped
3 tablespoons light corn syrup

Special equipment:

3 (9-inch) round cake pans

Method:

Make cake layers:

Turn oven to 350°F and bake pecans in upper third of oven and coconut in lower third, stirring occasionally until golden, by then oven should be preheated.

Oil cake pans. Line bottoms of pans with rounds of parchment or wax paper.

Sift together sugar, flour, cocoa powder, baking powder, baking soda, and salt into a large bowl.

Whisk together whole milk, butter, whole egg, yolk, vanilla, and almond extract in another large bowl until just combined.

Beat egg mixture into flour mixture with an electric mixer on low speed, then beat on high speed 1 minute. Reduce speed to low and beat in water until just combined (batter will be thin).

Divide batter among cake pans. knock pans to remove some air bubbles and bake in upper and lower thirds of oven, switching position of pans and rotating them 180 degrees halfway through baking, until a tester comes out clean, 20 to 25 minutes total.

Cool layers in pans on racks 15 minutes. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove parchment or wax paper and cool layers completely.

Make filling:

Heat a tall pot of water, enough to cover the can of unopened condensed milk and let it cook for 1 1/2 hours on low heat. When done, remove from water and allow to cool before opening. Open can and pour into a bowl, stir in coconut, pecans, and vanilla , covered with foil.

Make glaze while milk is baking:

Melt butter in a 3-quart saucepan. Remove pan from heat and add chocolate and corn syrup, whisking until chocolate is melted. Transfer 1 cup glaze to a bowl, reserving remaining glaze at room temperature in pan. Chill glaze in bowl, stirring occasionally, until thickened and spreadable, about 1 hour.

Assemble cake:

Before assembling, trim and level cakes. Put 1 cake layer on a cardboard base and then on a rack set over a baking pan (to catch excess glaze).

Use your fingers to drop half of coconut filling evenly over layer and make sure that it is spread right to the edge of cake. Top with another cake layer and spread with remaining filling in same manner. Top with remaining cake layer.

Spread chilled glaze evenly over top and side of cake.

Heat reserved glaze in pan over low heat, stirring, until glossy and pourable, about 1 minute. Pour glaze evenly over top of cake, making sure it coats sides. Shake rack gently to smooth glaze. Chill cake until firm, about 1 hour.

Transfer cake to a plate.

Cooks' notes:•

Cake keeps, covered and chilled, 3 days.

Bring to room temperature before serving.

Serves

Wonton Wrappers

The necessity to homemake wonton wrappers is that the store bought ones are not good eats and the urge to have a good bowl of wonton soup especially during the winters when it is cold outside, a nice hot bowl of soup is so comforting.





Ingredients:

300g plain flour
2 eggs
1/2 tsp alkaline water (kan sui)
2-2 1/2 tsp (approximately) water



Method:


Put all the ingredients in a food processor and pulse until it resembles pea size crumble. Remove from food processor and knead until dough is smooth. Sprinkle a little tapioca flour on the table, place the dough over and flatten with rolling pin.Remove dough to a noodle-making machine and roll out dough to paper thin sheets. Fold the pastry into five layers. Dust each layer well with tapioca flour. Stamp out with round cutters or cut into squares. Stack up the wonton wrappers/skin in an airtight container

Serves

Green Tea Ping Pei Mooncake

The main ingredient to make the ping pei (cold skin) is the 'koh fun' which is fried glutinous rice flour. After lengthy discussions and questions among friends as to how the packing of 'koh fun' looks like, it is not found in the biggest asian store here. For curiousity sake, decided to go ahead and make some from plain glutinous rice flour. The filling is tau sar and the recipe is Jo's recipe for carrot ping pei mooncake but i changed it to green tea. The skin is green and has no distinctive tea taste as i do not have green tea essence and this green tea powder that i used is from Korea and meant for drinking.





Ingredients:

Ping Pei Skin:
160g icing sugar, sifted
25g shortening
125g water mix with 1 tsp of green tea powder, strain)
1/2 tsp salt
50g evaporated milk
110g Koh Fun (cooked glutinous flour - method for homemade is at bottom of page), sifted twice
50g cornflour, sifted twice


Paste:
1kg tau sar paste

Method:

To prepare Ping Pei skin:

Rub shortening into icing sugar until they resemble coarse breadcrumbs.

Stir green tea into icing sugar mixture and mix well with a spatula.

Add in evaporated milk, salt, Koh Fun and cornflour. Mix to a soft and smooth dough and stand it for 10 minutes.

Cook in the microwave on high 1 min at a time until dough is cooked and stir after every minute.

Let dough cool before moulding into mooncakes


To prepare mooncake paste:

Using small mooncake moulds, divide ping pei dough to 15g - 25f(depending on your preference of whether a thicker skin is desired).

Lightly flour your hands with koh fun. Knead each portion until it is not sticky

Roll into a ball .

Divide tau sar paste into 45 - 50 gm(the square mould need slightly more) Knead each portion a little and form each into a ball .

Lightly flour (using koh fun) your hands. Flatten a ping pei dough on your palm to be a 2-inch circle. Press to make the edges thinner than the central part . Place a ball of paste. Start pushing the paste against the dough . As you push the paste, the dough will start enlarging . Wrap up the mooncake. Roll into a ball .

Lightly flour the mooncake mould. Place mooncake, seam side up, in mould. Flatten mooncake to conform to shape of mould. Bang upper, lower, left and right sides of mould to dislodge the mooncake .

Repeat to shape remaining mooncakes.

Refrigerate ping pei mooncakes for at least 1 hour before serving.

HOMEMADE 'KOH FUN'

Steam the plain glutinous rice flour for 1/2 hour.

Remove and put in a microwable glass bowl which has been lined with greaseproof paper.

Microwave on high 1 minute at a time until rice is slightly brown(time depends on the amount of rice flour)

Serves

Apricot Jam

This jam is made with SUREJELL, a fruit pectin for homemade jams and jellies. I followed the Quick 'N Easy directions and it takes about half the time of cooked method, softer set with fresh fruit taste.





Ingredients:

2 1/2 cups very finely chopped apricots
2 tbsp fresh lemon juice
5 1/2 cups sugar
1 box SUREJELL

Method:

1. Stir sugar into finely chopped apricots. Mix well. Let stand 10 minutes, stir occasionally.
2. Stir pectin and 3/4 cup water in a small saucepan.(Pectin may start out lumpy.) Bring to boil on high heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat.
3. Stir pectin mixture into fruit mixture. Stir constantly until sugar is completely dissolved and no longer grainy, about three minutes.
4. Pour into prepared containers, leaving 1/2 inch space at top for expansion during freezing; cover.
5. Let stand at room temperature 24 hours until set.
6. Refrigerate up to 3 weeks. Otherwise, store in freezer for up to 1 year. Thaw in refrigerator.

Blueberry torte

This cake is simple but elegant and is most appropriate as a birthday cake.



Ingredients:

A)
3 small egg yolks
110g flour
½ tsp baking soda
20g cocoa powder
60g castor sugar
70g oil
100g milk
1 tsp chocolate emulco/ paste

(B)
3 small egg whites
¼ tsp cream of tartar
60g castor sugar

Decoration:
16 fl ozs heavy whipping cream
1 16 oz can of blueberry pie filling
Simple syrup with dark rum
Toasted almond flakes



Method:

Chocolate chiffon cake:

Preheat oven at 375 deg F.

Sift flour, baking soda and cocoa powder into a mixing bowl. Add egg yolks, castor sugar, oil and milk to the dry ingredients.

Use a hand whisk to mix until just combined. Add more milk if the batter is too thick.

Using the cake mixer, whisk egg whites with cream of tartar at medium speed until formy. Add sugar and continue to whisk on high speed until soft peaks form. Turn to medium speed and whisk until stiff peaks just form.

Use a large spatula to fold 1/3 of egg whites into egg yolk mixture. Fold the egg whites until well blended. Add in the the remaining 2/3 of egg whites. Fold gently so as not to deflate the egg whites.

Pour batter into a 8 inch round cake pan. DO NOT grease your pan.

Bake at preheated oven for 40-50 minutes or until skewer inserted into centre of cake comes out clean
.
Remove cake from oven. Invert cake pan immediately on a wire rack and let cake cools completely before turning it out of the pan.

Decoration:

Whip whipping cream till stiff.

Slice chocolate chiffon cake into 3 layers.

Place one layer on a cake board and brush simple syrup over the cake.

Cover with a layer of whipped cream.

Place blueberry pie filling evenly on the cream.

Repeat the above with second layer of cake.

Lay the third layer of cake over it and brush with simple syrup.

Spread whipped cream on top and sides of cake.

Coat sides of cake with toasted almond flakes.

Pipe a ring around the edge of cake and fill the top with blueberry pie filling.

Chill for 1 hour before serving.


Serves

French Apple Tart

The apple tart is made with France's basic pastry dough - pate brisee. Literally meaning broken paste - differs from its American and English counterparts in that it is a blended dough, intended to tbe crisp and sturdy, not flaky. To achieve this texture, the dough is kneaded using a technique the French call fraisage: actually smearing the dough against the work surface to incorporate the fat. The perfect crust for both sweet and savory fillings alike. Granny smith apples are used for its tartness and firm texture but golden delicious are also very good



Ingredients:

Pate Brisee

1 1/2 cups all purpose flour
4 ozs cold butter, cut into bits
2 tbsps cold vegetable shortening
1/4 tsp salt
1/4 - 1/2 cup ice water

Filling:

2 medium size granny smith apples, peeled,slice thinly and soak with 1 tsp of lemon juice
1 cup of unsweetened apple sauce(stored bought is just as good)
2 tsp fine sugar

Glaze:
1/4 cup of apricot preserves, strain and microwave for 30 seconds and add in 1 tbsp of dark rum.

Method:

Pate Brisee:

In a bowl, combine the flour, butter, shortening and slat. Blend with fingertips until mixture resembles coarse meal. Add 1/4 cup ice water, and toss until incorporated, adding more of the water, if needed, to form a soft dough.

With the heel of your hand, press batches of the dough away from you on a floured surface, smearing it about 6 inches in order to blend and smooth it completely. Form the dough into a ball, wrap it in plastic wrap, and chill for 30 minutes.

This dough freezes well, wrapped first in plastic wrap, then in aluminum foil. Store in the freezer for up to 3 months, then defrost in the refrigerator overnight.

Makes enough dough for one 10 inch tart.

To Make the tart:

Preheat the oven to 400F.

Line a 10-inch tart pan with the pastry and trim the edges. Prick with a fork to dock pastry. Chill for 30 minutes.

Spread the applesauce over the bottom of the shell.

Drain the sliced apples and wipe dry, then arrange them on top of the apple sauce in a pattern. and sprinkle with fine sugar.

Place the tart on a baking sheet and bake in the lower third of the oven for 45 minutes, or until the apples slices are brown at the edges.

Glaze the apples with glazing.

Let the tart cool on a rack.


To Make Apple Sauce:

3 Golden Delicious apples, peeled, cored, and quartered
3 Fuji apples, peeled, cored, and quartered
1 cup unfiltered apple juice
2 tablespoons cognac or brandy
2 tablespoons butter
3 tablespoons honey
1/2 teaspoon ground cinnamon

In a sealable microwave-safe container, combine apples with all other ingredients. Close lid, leaving one corner of lid open to allow steam to escape. Microwave on high for 10 minutes. Using a hand blender or potato masher, blend to desired consistency.

Chill for later use.


Serves

Ju Her Eng Chye(Cuttlefish Salad)

This salad has only two main ingredients, the cuttlefish which is 'ju her' in hokkien, 'yau yee' in cantonese and the vegetable is water convolvulus which is 'eng chye' in hokkien, 'oong choy' in cantonese and 'kangkong' in malay. This vegetable has many names in different parts of the world, for example it can be called 'morning glory' or 'swamp cabbage' in Australia. There are two species that i am familiar with, one grows on soil and another in water. Before it is hybrid, the water kind is only available and because it was grown in water, the chinese no preference for this vegetable as it does not do good for people who suffer from rheumatism and your knees will buckle from weakness. Whatever it is, it makes the best salad and this dish is one of the most expensive one in the hawker's centre.



Ingredients:

1 processed cuttlefish(to process a dried one refer notes below)
300 gm of young water convolvulus
2 tbsps of fragrant oil(sook yau)
1tbsp sesame oil
2 tbsps of toasted sesame seeds.

Sauce ingredients:
(Mix together)
2 tbsps Hoi sin sauce
1 tbsp hae ko(black prawn paste)
2 tsps chilly sauce
1 tsp belacan powder
1 tsp sugar
1 tsp lime juice

Method:

1. Cut the lower end of the washed water convolvulus and tie the vegetable into a bunch.
2. Heat a pot of water and when water comes to a boil, blanch the cuttlefish for a short while as if overcooked cuttlefish will be rubbery. Remove cuttlefish and soak in iced water.
3. Blanch the water convolvulus and remove the whole bunch on to a cutting board.
4. Cut the water convolvulus into 2 ins length and place onto serving plate. Drizzle with the 2 tbsp of oil and 1 tbsp of sesame oil.
5. Cut the cuttlefish into 2 lengthwise. Slice slantwise to width of 2 ins and cut tentacles into 2 ins length too. Place on top of the water convolvulus.
6. Pour the mixed sauce and sprinkle with sesame seeds.

NOTES

To process dried cuttlefish:

Soak cuttlefish with cold water preferably overnight until it has been reconstituted. Change the water(this water can be used as soup stock) and soak the cuttlefish with cold water which has 1 tbsp of potassium carbonate & sodium bi-carbonate solution(kan sui) added. The cuttlefish is ready when it is soft and double it's original size. At this stage the cuttlefish has to be soaked in plain cold water and change the water every 3 hours.

Serves

Meat Balls Ala Don

These meat balls are made of pork but this recipe applies to beef, chicken and fish and the texture is fine and crunchy(cantonese say 'song how') unlike other meat balls where the meat is not grind so fine. A dear friend introduced me to 'ACCORD' a blend of special phosphates which bind and emulsify comminuted meat. Hence it can retain moisture, flavor and juiciness of the meat protein. When cooked 'ACCORD' makes the meat emulsion softer and better adhesion and less tendency to render out. It is also very suitable for making sausages and meat loaves. Thank you Don for posting the packet of 'ACCORD' all the way from Germany and these balls are named after you.



Ingredients:

500 gm lean pork/lean beef/chicken/fish

Seasoning:

1 1/2 tbsp soya sauce
1/2 tsp white pepper
1 tsp sugar
1 egg white
1 tbsp sesame oil
1/4 tsp 'ACCORD'

Mix together:

1 tsp fine salt
1 tbsp cornflour/tapioca flour
1 tbsp water

Method:

1. Mince the meat in a food processor until really fine almost like a paste.
2. Transfer processed meat to the cake mixer and use the paddle, beat the meat for 10 seconds, then add in the seasonings. Beat the meat again until seasonings are well blended.
3. Add in the salt, cornflour/tapioca flour and water mixture and beat until the meat feels spongy
4. Heat a small pot of water. Make balls by taking a small amount of paste in your hand and squeeze the paste through the thumb and index finger to form balls. Remove ball with a spoon and put ball straight into the boiling water. Balls are cooked when they float to the top.
5. Balls are now ready to eat as they are or add into noodle soup. The water used for cooking the balls can be used as stock.
   Serves

Char Siew Pau

Making these paus are very easy with the ready mixed and economical as pau flour is quite expensive. The result is just as good as those long processed yeast dough paus.



Ingredients:


For the Dough:
1 packet of pau ready mixed
1 cup milk/water
1/2 cup sugar



For the filling:

285g char siew, diced
5 cloves garlic, minced
2 tbsp coriander leaves, chopped
1 tbsp sesame seeds, toasted
2 tbsp oil
1 tbsp flour

Seasoning:
3 tsp light soy sauce
1/2 tsp salt
1/2 tsp monosodium glutamate
2 tsp sesame oil
1/8 tsp pepper
2 tbsp oyster sauce
4 to 5 tbsp sugar
1 tbsp water


Method:

1. Mix the ingredients for the dough and knead until smooth and elastic. Leave in bowl covered with a damp cloth for 15 minutes.
2. Heat oil and fry the garlic, add in the flour and stir until flour is cooked.
3. Add the char siew and the seasonings.
4. Lastly add in the coriander leaves and sesame seeds and put in refrigerator to cool.
5. Divide dough into 24 pieces and roll each piece into a ball.
6. Press to flatten and place 1 tsp of filling in the centre. Seal by pleating the edges.(If sealing is not properly done, the pau will open when it is steamed).
7. Put pau on a sqare piece of greaseproof paper and leave for 10 minutes in a warm place.
8. Steam over rapidly boiling water which has 2 tbsp of vinegar added for 10 minutes.(Do not lift lid whilst steaming)
9. Serve hot.

NOTES:

When wrapping the pau, make sure that the flatten dough is as big as possible and that the oil or sauce of filling does not touch the edges of the circle. If the dough feels dry, brush water at the edges before pleating. this will also ensure the sealing will not open. The dough being big, gives it more dough on the top of pau as you pleat and that will certainly give you a SMILING pau.

Serves

Pizza Pot Pie

This dish is made with pizza ingredients and it is not made in the pizza conventional method but the pot pie way, in a dish.



Ingredients:

Pizza Crust Dough:

2 1/4 cups bread flour
3/4 cup water
1 tbsp oil
1 tbsp sugar
1/2 tsp salt
1 tbsp milk powder
1 tsp instant yeast

Filling:

8 ozs mozzarella cheese
4 cups of simple tomato sauce(recipe is at bottom of page)
8 ozs button white mushroom
8 ozs ham or sausage

Utensil:

4 ovenproof cereal bowls


Method:

1. Mix all the ingredients for the pizza crust dough and knead until smooth and elastic. Oil the dough and leave in a covered bowl to proof until double.
2. While the dough is proofing, prepare the simple tomato sauce, cut or shredd the mozzarella cheese, clean mushrooms with a damp kitchen towel and cut ham or sausage into bite size.
3. Grease the cereal bowls and line with the mozzarella cheese, add in the mushrooms and ham/sausage and top with the simple tomato sauce.
4. When the pizza crust dough has doubled it's size, punch down and divide into 4 portions and make them into balls. Roll ball out to a size 1/2 inch to 1 inch bigger than the cereal bowl. Cover the bowl with the dough.
5. Repeat with the other 3 balls and leave to proof. In the mean time, preheat oven at 425 f.

6. Put in hot oven and bake for 15 - 20 minutes until dough is brown.

7. Remove from oven and flip pizza crust on to serving plate and remove the cereal bowl.


Simple Tomato Sauce:

1/2 cup extra-virgin olive oil

1 small onion, chopped

2 cloves garlic, chopped

1 stalk celery, chopped

1 carrot, chopped

Salt and freshly ground black pepper

2 (32-ounce) cans crushed tomatoes

2 dried bay leaves

4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium high heat.

Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes.

Add celery and carrots and season with salt and pepper.

Saute until all the vegetables are soft, about 5 to 10 minutes.

Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick.

Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Serves

Mexican Torlilla Roll

There are two types of tortillas, one is made with corn and the other made with flour. If it is not rolled up but wrapped, it would be a burrito which is just as delicious. This dish is a potluck pleaser.

Ingredients:

12 oz. cream cheese (1-1/2 blocks) softened to room temperature
3 green onions, chopped fine (just the green part)
8 carrots shredded fine
1 16 oz can of Spicy Jalalpeno Refried Beans
10 huge leaves of green leaf lettuce
10 flour tortillas (burrito sized)
10 slices turkey ham (rectangular shaped package)

toothpicks to seal the tortilla flaps
1 bowl of picante sauce for dipping


Method:

Place cream cheese, refried beans in large bowl. Blend well until cream cheese lumps have been blended in. Add green onions and blend well. Allow to sit for 30 minutes so the flavors will marinate.

Then, take about 3 tablespoons of mixture and spread in center of tortilla. Spread shredded carrot and top with one slice of turkey ham lengthwise and a piece of lettuce onto the tortilla. Place it on the tortilla edge nearest to you and roll firmly. If the mixture is coming out of the sides you are rolling too tightly.

Place roll in a dry container with an airtight seal.


Repeat this process with the remaining 9 tortilla's.

Seal container and place in refrigerator until ready to serve.


Take a roll, discard the ends that have no filling. Make slices about the width of your finger. You can get 10 roll-ups from each tortilla. As you cut them insert a toothpick at the tortilla flap to keep the pinwheel together.

Place on a serving tray with a bowl of picante sauce as a dip.

Notes:

Here are some tips.

For more spice, add more jalapenos.

Picante sauce comes in a variety of hot or mild, use the kind you like. Do not use the "chunky" Picante sauce because the pickled peppers in the sauce interfere with the flavor of the fresh ones.

Substitution:

Honey ham or turkey will work fine.

Multi-colored toothpicks make a festive presentation during any season of the year.



Serves

Peasant Bak Chang

I have to call this bak chang peasant because of the limited amount of ingredients. This type of filling brings back fond memories as these type of chang is sold everyday and not on special occasion like the 5th day of the 5th moon festival.



Ingredients:

1000g glutinous rice, soaked overnight then drained, add 2 tsp salt and 1/4 cup oil.
Bamboo leaves and raffia string for wrapping

Filling:

400g belly pork (remove skin) or deboned chicken meat
150g dried mushrooms
400 g split green peas - soak overnight, drain , add a 1 tsp salt and 3 tbsp of oil.

Seasoning:

For the Pork:

1 tbsp Chinese Five Spice powder
1 tbsp of light soya sauce
1 tsp salt
1 tsp sugar
1/2 tsp pepper
1 tbsp rice wine
2-3 tbsp oil

For the mushrooms:

1 tbsp light soya sauce
1 tbsp sesame oil
1 tsp sugar
1/2 tsp pepper
1 tbsp oil

Method:

Soak bamboo leaves in boiling water overnight. Clean and wipe the leaves with a damp cloth.

Marinate pork or chicken meat with seasoning.

Marinate mushrooms with seasoning.

Take two bamboo leaves, make them overlap slightly and fold into a conical shape. Put 1 tbsp rice into the funnel base. Add 1 tbsp of split green pea, a piece of pork and mushroom. Cover with some more rice. Fold leaves over rice to form a triangular prism. Tie with raffia string.

Boil a large pot of water and add 2-3 tsp salt. Drop the bundles of dumplings in and boil for 1 1/2 - 2 hours over medium slow fire. Top constantly with boiling water to maintain level of water at all times.

When cooked, remove the dumplings and hang to dry.

Serves