HCB: Banana Cake

I had 3 almost rotten bananas, so instead of throwing them away, I made the banana cake from Rose's Heavenly Cakes' page 391 re Tropical Wedding Cake. I made them into cupcakes..and they yield about 20 muffin cups. Ran out of time and ended up making normal cream cheese frosting.  

After baking this, i realised that there's another banana cake recipe - refrigerated banana cake in the book that i haven't not made it yet!  I should have made that instead.   Nonetheless, this banana cake is amazing. It's very dense, light crumbs and extremely moist.    Everyone in my family loves it.

Lately, i find it harder to blog, i made some cupcakes and cakes but was just too lazy to blog.  Also seems like recently i have a lot of things going on at the same time..like i'm constantly pressed for time but yet i have no idea what i'm that occupied with either!  It's either a sign that i'm aging and can't muti-task as fast as i used to or just bad time management.    As a typical Singaporean, i always expect things to be done asap...so that i can have more time to move on to other things... Hence i was wondering if it is because of this, i found it impossible to enjoy the dinner i had last Friday at a supposedly well-known restaurant called Waku Ghin.  A family friend invited us there and i had no idea it was a popular restaurant and impossible to get a reservation too..apparently i heard you have to book months in advance!   The 10-course dinner took about 3-hours and i wanted fall asleep half way through the dinner.  Food was good and above average but certainly not worth the $ that our family friend had to pay...6 of us cost $3,200 or there about.  With that amount of $, i would rather buy a branded bag and hug it to sleep. I could even buy 2 pairs of Jimmy Choos or Christian Louboutins or Manolo Blahniks.  But since i'm not the one paying for it, i shouldn't complain too much but be appreciative for this opportunity to fine dining. :p

HCB: Swedish Pear & Almond Cream Cake + Chocolate Velvet Fudge Cake

Rose's Heavenly Cakes:-

Page 58: Swedish Pear & Almond Cream Cake  

Page 117: Chocolate Velvet Fudge Cake

Not only have i seem to lost my mojo in baking, i seem to have lost my blogging mojo too.  Lately, i have no idea what to say after i upload the photos...LOL! 

I was suppose to bake the no-bake cheesecake which is suppose to be on schedule but i can't find whipped cream cheese anywhere in the supermarkets.  I thought i've seen it before though.  But this week, i can't find it anywhere!   So i ended up baking 2 cakes..because i couldn't decide which one to bake for my church fellowship gathering.   I also made Jell-O Roll Ups, recipe shared by my flickr friend Kim who has a blog called The Partiologist.  Not only does she decorates awesome cookies, she does the best table setting and party food for her parties!  I don't know how she comes up with all these wonderful and creative ideas! 

 Swedish Pear & Almond Cream Cake 

This cake is pretty easy to make.  However I had to make a trip to the baking store to buy a box of 300g almond paste which i only used 56g.  Shop auntie advised me to get the valrhona brand.. i didn't know valrhona has almond paste..i thought they only sell chocolates..lol!  

One side of the cake (1/4 part), the pear didn't sink but that's also because i messed up when i put in the almond cream. The rest sank down the bottom quite nicely.  

Verdict:  I find it a bit sweet. Perhaps it's the almond cream.  Everyone at the gathering said it's nice but on the sweet side....but that's also the fact that many locals here doesn't fancy sweet desserts or rather too sweet desserts,  so in comparison, i have a sweet tooth by our local standards..LOL!  

 

 Chocolate Velvet Fudge Cake

I love this cake. It's so chocolatey and moist and so soo delicious!  Best of all, it's soo easy to bake.   Definitely my to-bake-again cake!   Great texture, delicate crumbs and not too sweet too. :)

I'm in love with my new heritage pan..lol! I've been finding excuse to use it...:)  

Jelly-O Roll-ups 

This is such a fun and pretty dessert!  And so easy to make.  Recipe can be found here at Kim's blog:-  http://thepartiologist.blogspot.com/2011/06/jell-o-roll-ups.html.  

HCB: Marble Velvet Cake, Apple-Cinnamon Crumb Coffee Cake, Rose Red Velvet Cake

Rose's Heavenly Cake

Marble Velvet Cake, Page 52

Apple-Cinnamon Crumb Coffee Cake, Page 49

Rose Red Velvet Cake, Page 83

I've just moved to my new apartment and that's the reason why i've been so 'quiet' and not baking much. I'm trying to get into the mojo of baking..since everything seems to feel out of place..and I take double time to find my stuff...   So far, i'm loving my new oven and my new kitchen.

I've baked these cakes but haven't found time to blog about them because somehow i'm still unpacking some of my stuff. Not sure how i managed to accumulate so much junk in my tiny old apartment.

Marble Velvet Cake

Marble Velvet Cake

Apple-Cinnamon Crumb Coffee Cake

Rose Red Velvet Cake

VERDICT:  All 3 cakes are equally delicious.

Southern (Manhattan) Coconut Cake with Silk Meringue Buttercream

Rose's Heavenly Cake - Free Choice:  

Southern (Manhattan) Coconut Cake with Silk Meringue Buttercream

I had church fellowship gathering at my house the weekend so i thought this was great cake to make since i can taste a tiny slice and everyone else too. :D  As you know by now, i'm not really a fan of coconut-in-desserts except coconut fruit and drink itself and in curries.  

I decided to make 2 coconut cakes one using freshly squeezed coconut juice and the other using canned coconut.   The process of making the cake with freshly squeezed coconut juice is documented with photos..and here they are (so means i can write less right?)....:-

The freshly grated coconut for juicing.. the coconut milk..

Then i put them in the muslin bag (specially for this purpose)..

I told my domestic helper to squeeze the coconut milk out of the bag since i have to take photos. 

After, just follow recipe instructions in the book and it's pretty straight forward...

This first cake is made with canned coconut milk.  Notice the dome?  And notice my 2.5 year old oven still very new and clean?  Seriously, it is still very spotless and grease-free.  I'm a bit sad that I have to let go of it despite it is in good working condition...wonder if anyone would buy it from me...

This is the cake make with freshly squeezed coconut milk..less dome..

This is my coconut creme angliase and is made with fresh coconut milk. I didn't have coconut extract, so i used pandan coconut essense.. Pandan coconut essense is really good! Brings out the smell totally!  Anyway, after spending all the time making this..i was disappointed that it tasted like Kaya to me and it then dawned on me that Kaya uses the same ingredients too!  (Kaya is a local coconut jam that is very tasty on its own and with bread...but i don't like it....LOL!).  

After mix the coconut creme angliase with the buttercream..and frost..4 layers of cakes and you have a tall cake like this.  The bottom 2 layers are the ones made with canned coconut  milk and the top 2 are the ones made with fresh coconut milk. LOL! Oh..in case you all are wondering why i stack them up like this....That's because i have very limited fridge space and I have another 4-5 more dishes to cook...hence vertical upwards is more space-saving compared to having 2 cakes sitting separately in my fridge.  

I like how tall my cake turned out..:D  Since i was going to cover it with fresh grated coconut, i didn't really smoothen out the buttercream.   I forgot to add the grated coconut in the frosting layers! 

Here's another bag of freshly grated coconut..this the 'cleaner or prettier' version (see above first photo) and not usually used for juicing.  I added a bit of salt to the grated coconut, as what my mom has always taught me.   I'm glad I remembered because the slightly salted grated coconut compliments very well with the overall sweetness of cake.   

Here..the final cake..sorry for the bad photograph.. i took it in a hurry.

And here's the inner cake layers taken with my phone.  

VERDICT:  The cake was a hit. Everyone liked the flavor but the general consensus is it is very sweet.  Some couldn't tell the difference between the top 2-layers and the bottom 2-layers.  Some told me that the top layer is less sweet compared the the bottom layer which i tend to think so too.  The bottom layer, ie, the cake made with canned coconut milk is much sweeter.    Overall, it tasted much better than i thought it would be. My only complain is that it is very sweet...too sweet for my liking...and i have a sweet tooth by our local standards.  If i'm ever going to remake this, i'll probably use fresh coconut milk and not the canned ones.  (A friend told me that there's fresh coconut  milk in carton in the fresh milk section of the supermarket and i didnt know that...i'll have to try that the next time..)

Devil's Food Cake with Midnight Ganache

Rose's Heavenly Cakes, page 99: Devil's Food Cake with Midnight Ganache

I'm a little late on this post, but i figured it's better late than never.  I've always wanted to bake this since everyone raved about how awesome this is.  I made the cognac cherries and ganache 8 hours ahead.  

I'm not sure if i like the ganache or if i used 70% chocolate instead of 60%, the ganache ended up quite bitter.  But i added more sugar though or could it be the cherry congac that i added that causes the bitter taste? Or the cocoa powder with water instead of cream causes the bitter taste?  I really don't like it at all. So i added white chocolate to it to mellow it down and sure tasted much better after.  :0   The ganache didn't hardened up at room temperature but only when i placed it in the fridge overnight.  

Making the cake is easy..instructions pretty straight forward.  However, what bugs me the most is that the cake shrank drastically from the sides of the pan. Ok..drastically means about 1/4" from the sides of the pan?  I noticed i have this problem with Rose's chocolate cake recipe. I don't have problems with others but only with Rose's.  Normally that doesn't bother me cos it's for my own consumption, but this time, i wanted to make a box cake with it and it shrank till it doesn't really fit my cake board.    I had the same problem when i baked white velvet cake in the non-stick souffle cups but when i rebaked using APF instead of cake flour, the shrinkage is minimal or rather, normal for what i call cake shrinkage..and not 1/4" away!       

I thought it was me using a 3" high pan instead of 2" so I FB Monica to ask her and she said she has the same problem too.   So can anyone tell me why?  Weak cake structure due to cake flour and mixing method?    I weigh ALL my ingredients and i even time the mixing time mentioned.  So only thing that is wrong is the 3" high pan...

See how far the cake shrank?  

Cognac Cherries.. taste better than i expected! 

See my cake layers...the sides are all so uneven! I never have this with other chocolate cake recipes! Uneven like this means i have to spend a LOT of time trying to get a perfect square with the ganache!   This cake was suppose to be 3 layers (i baked 2x batter)..with one layer for my own consumption. But because the cake shrank from the sides, i had to give up my layer...and make it a 4 layer cake.

So after, spending 3-4 hours ganaching my cake...here it is...as close as perfect square i can get!  

If you are keen to find out what happened to this cake above and what it was decorated into, please check out my other blog post at faithybakes.blogspot.com  to find out what i made with this cake..:)   I post my decorated cakes in the other blog. This blog now only documents my baking experience.  

VERDICT:  I don't know..i gave up my layer so i didn't get to taste it. :((   I only know the cognac cherries tasted great on its own, the cake scrape tasted great on its own and the ganache too..     Conclusion: I HATE HATE HATE shrinking cake!  

Karmel Cake

Rose Heavenly Cakes, Page 31: Karmel Cake

Marie said Woody is going track me down with his tai-chi sword if i don't start baking, so i better move my lazy butt and start baking! LOL! Honestly i've not seen such a long large sword before..i wonder if it is allowed here in Singapore to begin with? Perhaps only if you registered it or have some sort of approval? Not sure. 

I came home after work at 8pm..read the recipe and seems fairly easy and something that i can get it done in an hour or so.  I got my ingredients ready and made the caramel. Ok..i think i must have mis-read the caramel making..i think i'm suppose to stir it but i didn't..i was distracted with other things..and i think i burnt my caramel because i didn't stir it because the temperature didn't register at 114c and yet  my caramel started to have black bits... looked ugly but tasted quite nice and sweet..lol!  I tried to cheat by eating up all the black bits but they were too much..so i gave up.    See the bowl of caramel below..looks like satay peanut sauce to me.    Oh..in order to speed things up, i cooled the caramel in ice-water..just like the book said i could do...and place it directly under my aircon.. it worked cos it took less than 10mins to cool down. 

I think this recipe is quite forgiving because even with my slightly burnt caramel bits, the cake turned out great.  Again..i don't know what i was doing..i baked it in an 8" pan instead of 9".   The cake baked for another 10mins more than the stated time and registered with a slight dome, but other than that, the cake turned out pretty ok. 

VERDICT:  Yummy! Very moist and soft.  Has a distinct caramel taste..very unusual but yet interesting.  Love that i have that caramel bits so there's a slight crunch to it.  Everyone in my family said it's great. Not too sweet either.  I didn't have ice-cream or cream..but would have been a great pairing imo!   

Yay..i finally got my HCB assignment done. *phew*...  I have so many cakes i want to bake..Devil's Food Cake, Orange Chiffon... next please...  

HCB Free Choice: Chocolate Layer Cake with Caramel Ganache

Rose's Heavenly Cakes, Page 104: Chocolate Layer Cake with Caramel Ganache

We had a fellowship gathering at a friend's place so I decided on this, simple cake..and only 2 pages long..and look fairly fuss free too.  The recipe is pretty straight forward.  After i baked the cake, i realised that my cake layer is not very tall, so i wonder how to split it into two..and i'm more cake person than frosting.. so i gather my ingredients again and baked another layer. 

The caramel ganache is another story..LOL! It didn't turn out caramel because somehow i stopped the sugar syrup at 120c (instead of 188c) and poured in the heavy cream!  At that point, i wondered by my caramel looked so white...but it didn't occur to me that i read the temperature wrongly. I think i was probably in auto mode for making italian meringue!  Instead of throwing away and starting all over again.. (heavy cream very expensive here ok..and i had to use 2 tubs of it..), i decided to just use that milk syrup..:p  I boiled it further for another 15mins or so and then pour into the 99% Lindt chocolate.   Turned out quite good..my ganache looked very shiny and smooth and tasted like ganache except no caramel taste. 

Oh...the thing about room temperature. I have now concluded that room temperature mentioned in any book is not the same as our room temperature here in Singapore.  Even though our thermometer states 25-26c at home, somehow, the oil in the ganache separated when i try to frost the cake..the more i stirred it, the worse it became.  In order to salvage it, i turned on the aircon, and waited for a while and miraculous, it turned back to it's original smooth state.   I managed to frost the cake really nice with sharp edges....here it is...

I regretted that i didn't have enough time to cover this cake with fondant because this base now is perfect for just that as taught by Planet Cake. 

I brought the cake to the gathering and everyone LOVED it.  Everyone said my baking skills improved. I tried to explain that it is not my doing and it is because of a great recipe written by Rose Levy (i don't like to claim credit when it is not mine..lol!)...but nobody really seem to understand....*shrugs*....so i just ended up saying "thank you" when someone complimented how yummy my cake was. :)

Verdict:  LOVE! Extremely moist, soft crumbs, rich and chocolatey. Well, i still have to try the caramel ganache again, but this ganache which was a mistake turned out to be really good too. lol! I'm sure the caramel version will taste even better, so i will have to attempt this cake again!

I had to take a quick photo of the inside of my cake with my phone before the cake disappeared..lol!  

Side note, my son has been asking me to buy Pinky and The Brain's toy figurines for him.  He hardly talks or communicate, but when he does i find it hard to say No to him.  This cartoon is not even popular anymore, so i had to make them out of clay. I just made them today during my lunch hour in the office with just a ball point pen and a pen knife. If i had my clay tools with me, would have been better imo, at least will have smoother sides etc. 

I hope he'll like them. If he plays with them means he likes them a lot. If not, he will not even look at them.  Buying presents for him is a difficult task!  It's either a hit or a miss!   The things he likes, are usually not available.  So, if he comes across anything he likes and i can afford it, i would usually buy for him...(well, if not, i'll make for him..lol).  Oh..there's one thing i didn't buy for him and couldn't make for him, he always wanted the foreign exchange rate chart (like numbers lego pieces) at the department stores.. my husband found out a distributor that sold it, but it was way too expensive and the only part that my son liked about it was the "Visa", "American Express", "Mastercard" tabs!?!  LOL! Strange isn't it? I don't understand it myself what he sees in them..  But that is what makes him so special. :)   Oh..i did end up cutting up the logo out from my expired visa, american express, mastercard cards as an alternative...lol!

White Velvet Cake with Milk Chocolate Ganache

Rose's Heavenly Cakes, page 17: White Velvet Cake with Milk Chocolate Ganache

I realised that the white velvet cake recipe is the same recipe on page 298, ie white velvet butter cupcakes.  So I decided to bake cupcakes instead of layer cake (no baking mood).  I figured that cupcakes bake faster in the oven and i don't have to cut the round parchment etc.  Since the beginning of the new year, I have been feeling extremely tired because i have to get up early to get my son ready for school in the morning. Age is certainly catching up I have to say...

I searched my entire pantry and i don't have a single milk chocolate bar!?!  Only 60%  and 99% bitter chocolate.. So in my desperation (or shall i say laziness..because now that there is a huge shopping centre near my neighborhood within 10mins walk and a 24hr supermart....ok..maybe one of my major distraction for not baking too..i've been shopping all the time.....lol!), I decided to mix 70% chocolate bar with milk chocolate. I can't remember what was ratio used as i just eye-balled it.  Turned out quite good..maybe it's still a bit dark but just the way i like it. :p

Didn't frost the cupcakes with lots of ganache. Just dipped the cupcakes when the ganache is still 'watery' and gave it a thin coat on top.  My husband doesn't like too much frosting on cupcakes.   

VERDICT:  Totally yummylicious!  I love the "whiteness" of the cake.  So pretty!  Cake texture is soo soft with such delicate crumbs. I love it. Very moist too.  Everyone enjoyed it!  And did i mention i totally adore how white the cake is?  Definitely will be in my baking repertoire. 

Chocolate Genoise with Peanut Butter Whipped Ganache

Rose's Heavenly Cakes, Page 184: Chocolate Genoise with Peanut Butter Whipped Ganache

Still longing for the peanut butter ice-cream i had in Melbourne, i was quite happy to see that this week's recipe has some peanut butter in it.  Usually, i don't like peanut butter on anything, but the peanut butter ice-cream gave me a whole new perspective.   

For the black raspberry syrup, i couldn't bring myself to use Chambord that i carried all the way back from my last trip.  If you have not seen the Chambord, the bottle is sooo cute that i just couldn't bring myself to open it. LOL! Thankfully, i have another black raspberry liquor which doesn't have a cute bottle.  I bought that first before i found Chambord.   

I placed both bottles side by side and contemplated for quite a while.. 

can you see why i can't open the Chambord? 

The chocolate genoise turned out great. I panicked when i saw the genoise shrank away from the sides while baking, and i quickly removed it from oven. Only then did i realised that Rose had mentioned in her book that when the cake is fully baked, it will shrink from the sides.  I panicked for nothing..lol!    

The chocolate genoise tasted delicious, or shall i say SUPER delicious on its own...i kept eating the top crust of the cake..while getting it ready for syrup brushing.  It's one of the best chocolate genoise i've ever tasted.  Super chocolatey and moist light crumbs. I used bleached flour and if i had used cake flour, i would think the genoise would be even more delicate.   Normally i'm not a fan of any syrup, but this black raspberry syrup is soo good, reminds me of Ribena. I grew up with Ribena and so did my kids...(and I'm still drinking it)...:p!   I brushed lots of the syrup onto the chocolate genoise, even though the genoise is pretty moist imo, but i still brushed quite a lot of it. 

Peanut Butter Whipped Ganache is pretty straight forward...and tasted really good too.  Not sure what percentage of chocolate i used cos the label faded away..but i know it's Valhorna Equatorial or something like that.    After it's whipped, the ganache feels very soft and not so easy to frost..but i managed to frost it quite neatly and with sharp edges..yay! :D.  Since i just got back, i did not have any strawberries or fruits in the fridge to decorate the cake with...i only had mini Oreos..lol!  I wanted to use Reese peanut butter cups but because of our hot weather, the peanut buttercups went out of shape. 

VERDICT:  WINNER! Super delicious!!  I was pleasantly surprised that the genoise didn't taste too wet or too moist after i brushed so much of the syrup in it. Also the syrup blends in very well with the chocolate genoise and enhanced the chocolate flavor imo.  Best chocolate genoise i've ever tasted.  Light & chocolatey.  Paired with the light whipped ganache, it's heavenly.   In fact, i think i would eat the genoise on it's own too!  And I see lots of possibilities i can do with this chocolate genoise base.   Everyone in my family loves it!  Guess what? My son too!  He ate a huge slice and I'm so happy! :D  

The Bostini

Rose's Heavenly Cakes, Page 351 : The Bostini

Simple and easy recipe. I don't have any latte cups except the free Madonald's colored coke glasses...so i ended up using that instead..:p   

The pastry cream was easy to do..steps just like making any custard. :) So i knew exactly what to do.  I had only 400g of pure cream and ended up using the rest in sour-cream.  Didn't affect the taste and in fact tasted quite good.   Since i used non-stick cucpake pan, i didn't grease or flour the pan. I had no problem removing the chiffon cakelets out of the pan either.  Since mine is cupcake pan, i put in 2 chiffon cakelets into the coke glasses and poured in the chocolate sauce.  

Since i don't own any long spoon, i ended up using bubble-tea straws (i just had bubble tea this afternoon..:p) as prop for photo-taking...LOL!

VERDICT:  DELICIOUS! The chiffon cakelets can be eaten by itself and it's yummy and soft! Together with pastry cream, it is yet another dessert.  Taste and look complicated when it's really pretty simple to do. Great dessert to serve your guests if you're entertaining at home. I really like it.  My daughter enjoys it too.  My husband doesn't like all these creamy stuff..but he ate 2-3 cupcakes without the cream at one sitting..he said it's really good!  I do agree with him, the cupcakes are heavenly on its own and rather addictive. :D I've been munching on them since they were out from the oven..lol!  So i am now left with more pastry cream than cupcakes..:p

Marie Helene's Apple Cake

After seeing Monica, Jenn & Vicki's blogroll on Marie Helene's Apple Cake for their French Friday's with Dorie posting, i knew i had to bake this as well.  I have the book and was already eyeing at this recipe. It's super easy and fuss free.   True enough, this recipe is a winner.  Very yummy and delicious!  I wonder if it will go along with the bostini pastry cream.... :D

Many Splendored Quick Bread

Rose's Heavenly Cakes, Page : Many Splendored Quick Bread 

This is a simple and quick recipe anyone can put together very quickly.  Despite it being super quick and easy, everything went wrong for me..Oo..   

I don't think i've cooked with zucchini before..so i was wondering if i should remove the skin and the seeds?  Anyway, I ended up removing both.  When i was about to weigh the walnuts, i found out all 3 packs of walnut that i had turned rancid...and i'm only left with some cashew and pistachio nuts.  After much thought..i decided to use cashew nuts..i mean how bad can it turn out right?   

I grated the zucchini and carrots...and after grating them equally extra-fine..i realised that i should have grated the carrots medium-fine!  At this point i noticed the recipe called for instant oatmeal..mine was the regular oatmeal that has to be cooked...opps..too late..i can't remove it out of the flour..and i didn't have any instant unflavored ones either.  *Arrgghh*.. What's wrong with me today!!

Made a slit after baking 15mins and then baked for a further 45mins.  The cake ended up looking ok. I was worried it might not cook at all because of the oatmeal.  

VERDICT:  It tasted more like weird banana cake to me. LOL!  I think it was all my doing and most likely had nothing to do with the recipe.  The cashew nuts tasted weird in the cake..hahahaha..just doesn't blend in...and i think the regular oatmeal didn't help either when paired with the carrot and zucchini...and it tasted very bland! Super Weird Taste! :P  It went straight into the trash.  Nobody liked it.  

Me: Disqualified in this round. 

Molten Chocolate Souffle and Lava Cakes

Rose's Heavenly Cakes, Page 359: Molten Chocolate Souffle and Lava Cakes

I wasn't sure if i wanted to make this cake till very last min, ie Sunday evening.  When i flip through the recipe, i realised that i had to make the ganache beforehand and chill it and then make the batter and chill it again.  So i did the short cut way..actually i did a lot of short cuts..lol!  After baking from this book from almost a year, i find Rose's recipes very long-winded. 

For the ganache centers, i microwaved the chocolate and cream instead of using a double-boiler and whisked them together. Then i spooned them into egg carton as instructed and i put in the freezer for 30mins instead of waiting for several hours.  Works pretty well. :D 

Then while waiting for the ganache to 'freeze'..i went ahead with making the batter.  I used non-stick paper cups instead of silicon containers.  Again..instead of double boiler..i just microwave the butter, chocolate and cocoa powder and whisk them together till smooth. Works very well and save time.   Not a lot of egg whites for me to bring out my KA mixer out of the cabinet, so i just used a hand mixer instead.   After mixing the chocolate mixture with the eggwhite, i filled the paper cups with the batter.  Not too sure if i should fill it to 3/4 or not since i think my cups pretty huge..and i pushed the ganache centres right to the bottom..then i realised immediately after that i shouldn't! :P  Too late!  

I think i must have put too much batter into the cup...since the batter ballooned up above the cup while in the oven but it did shrink quite a lot after it cooled.

Because of these non-stick paper cups, the souffle just shrank away from the sides without the need to pop it out carefully..it will just pop out anyway when you turn it out..lol!   

I put them in the freezer for 1 hour so we can eat 2 hours later instead of the next day...and transferred it to the fridge for another hour plus.  After, took it out from the fridge and turn the cup around and the souffle just came out easily.   My souffle looked quite ugly though..lol!  

Microwaved for 20 secs and then all ready to be eaten.  See the 'lava' oozing out..except as i mentioned earlier, i pushed it too way down to the bottom, so the chocolate is oozing out from the bottom instead of from centre.   That's one ugly looking molten lava cake..lol!   

Verdict:  It's yummy but i think it's a bit bland as well as a bit bitter. Well, i don't mind since i love dark bitter chocolate, but i think for those who doesn't like dark chocolate, probably will find it on the bitter side.   Best eaten with a scoop of ice-cream.  If you ask me for my opinion, i don't really like this souffle texture on the outside and i prefer the rich original molten lava cake, ie, rich on the outside as well as on the inside...and also less time consuming to make.  However, my daughter, husband and helper all said it's delicious (they are all not chocoholics like me..)...or rather in my daughter's words "feels healthier since it's not as rich".

Caramelized Pineapple Pudding with Homemade Brioche

Rose's Heavenly Cakes, Page 342: Caramelized Pineapple Pudding with Homemade Brioche

Made the brioche over a few nights after work.  I made it on Thursday and baked it only on Sat.  The bread turned out absolutely tasty despite it looking lopsided..LOL! I think i didn't press it down hard enough or i didn't seal off the open seams properly enough and hence you see the 'air bubbles' on the raised side.   I was quite surprised how easy it is to make and i can drag the process over a few days on my own time without rushing to bake it immediately. :D So tasty that i'm not too sure if i would have enough left for baking the pineapple pudding..lol!

Ok..i did have left overs for the pudding because i wrapped it so well that nobody wanted to open the wrapping and eat the bread..lol! Despite not very sure if anyone would like the pudding or not, i went ahead to make it anyway.  Finally, for the first time (i think), i managed to take step by step photos while i'm baking at the same time.  In order to save time uploading the photos, i made them into a collage instead.

I didn't have any leftover of the cream..you can see from the tray, it's all absorbed up by the bread. Probably cos i didn't read instructions and ended up pouring all the cream & milk into the saucepan instead of keeping half..i only realised my mistake when i read further and it asked for the other half of the milk and i was like 'eh..where's the other half?!?!?"..nevermind..i proceeded with it anyway..without the extra cream which i didn't think would make huge difference.

Roasting the pineapples is such a pain..so hot at 200c and to bast it every 5 mins and not even sure how long i had to roast them either....i didn't even want to stand near the oven let alone open the oven door to bast the pineapples with the super hot heat all around..i can't even open my eyes! And i have to be honest that part of my mind kept wondering if my nice shiny wmf pan would be stained with all the dark pineapple caramel juice....:p.. as you all know by now i like all my stuff to be super clean and spotless..no grease or stains if i can help it (ya..even my oven after 2 years is still quite spot-free..lol!).   Oh..couldn't find canned pineapple juice, so i used the juice from the other half of the pineapple instead.  My domestic helper helped me core the fresh pineapple and remove the buds..this is one thing i don't know how to do (besides ironing as well..i totally suck at ironing :p)..and she from Philippines can do it very well..see that nice pattern she cut in a decorative line down and this will remove all the buds of the pineapple.

And i want to complain about the caramel! (I followed instructions without misreading anything this time).  The caramel stayed at the bottom of the ramekins and didn't quite dissolve after 40mins in the waterbath..and i had to microwave it to soften so i can pour it out. But the moment it is poured on top of the pineapple, the caramel hardens really HARD like toffee candy (and at times like spun sugar like strings)! How to eat?

VERDICT:  I think this pudding can do without the caramel..it's super sweet with the caramel imo..plus the caramel kept harding into toffee like candy on top..(see above photos..one lump).  The bread pudding on it's own tasted really good paired with the juicy roasted pineapples and the fragrant pineapple-caramel juice.  Everyone enjoyed it but this is not something i would like to bake again..too much time & effort and it's really not worth all the trouble imo.

The Brioche on the other hand wins a thumbs up from me.  Super yummy, super light, buttery and delicious! And it is easy to make..and i reiterate again that like the fact that it can be staggered over days..so i can make then over a course of a few nights after work and bake only when i'm ready...:D