Friends, what do you do when you followed a recipe 100% (cook/ bake) but still end up with negative result? Who do you blame, the recipe? The recipe owner? Or yourself? Will you just blame yourself and will try the recipe again with some alteration or maybe the same?
To be frank, I tried and tested uncountable recipes from the net and cookbooks this far. When some turned out a huge hit, some went straight into the bin! Not a single time I have accused the recipe nor the recipe owner although I'm frustrated because the recipe didn't work too well on me. I would make the dish again and again using the same recipe with minor adjustments here and there...until it suits our taste buds. Gotto tell you that I'm still a novice baker. And I don't mind cooking or baking the same recipes ( if I'm really interested ), atleast until am satisfied.
Now, you must be thinking why am I pointing out this matter today. I just wanted you to know this is ME!!! Do not give up when trying a recipe. I believe a recipe does not work the same for everyone. Our taste buds are not similar. I hope none is cursing me out there if my recipes don't work for you, LOL! Tonnes of thank you for the emails pouring in everyday appreciating my recipes. They definitely encouraged me to do more experiments and share with you all :)
Enough said! Here's for you .....Chocolate & Cheese Cake.
I did not scratch my head much to prepare the chocolate cake as I just used the most hit chocolate cake among my kids...recipe posted HERE before.
Let's see the whole recipe...
Firstly, prepare the base, ie. the chocolate cake.
MOISTY CHOCOLATE & CHEESE CAKE
MOIST CHOCOLATE CAKE ( for the base )
- 100gm all purpose flour
- 50gm dark cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 180gm salted butter
- 180 - 200gm fine granulated sugar
- 2 large eggs
- 1 tsp vanilla essence
- 200 ml evaporated milk ( I used Ideal )
- In a bowl, sift together all purpose flour, cocoa, baking powder and soda.
- Using an electric mixer, beat butter and sugar until smooth.
- Beat in eggs, one at a time. Add vanilla essence.
- Add evaporated milk and flour mixture gradually, continue beating using low speed until done and fully incorporated. Scrape the sides with a cake spatula.
- Pour batter in a 20cm lined cake tin, bake for 15 minutes at 170C. (oven temp may vary)
- Remove from the oven.
CHEESE PART ( for the top )***Prepare this while the chocolate cake is in the oven
- 250gm cream cheese
- 70gm caster sugar
- 1 large egg
- 1 tsp vanilla essence
- 65gm sour cream
- Beat cream cheese, caster sugar, egg and vanilla essence until smooth. Fold in sour cream.
- Pour the batter over the half-baked chocolate cake.
- Bake for another 40-45 minutes at 150C. The cake is done when the top is firm to touch.
- Cool the cake on a wire rack and refrigerate for atleast 3 hours before slicing.
I chilled the cake for just 2 hours! Thus, a not so perfect look...need more patience!
The cake tastes even better the next day!
This is what I call...A Double Temptation! Ooh La la ^_^