Apple Tarte Tatin

I was doing my grocery at the Tampines Giant couple of days ago and bought 5 Granny Simith Apples. Usually, apples are blended and with one gulp....I am done. This time round I have been coming across quite a numnber of Tarte Tatin and liked the idea of making one.

I have always like cinnamon with apples. It just gives this nice aroma.

I have never ran out of flour in the house...except once, I ran out of Gold Medal Unbleached Bread Flour. It was quite a nightmare. Bread Flour, Plain Flour, Pastry Flour, Corn Flour, Tapicoa Flour, Rice Flour....to think about it, I have lots of different flour in the house....once my friend asked me if I can finish the flour, because her flour always expire before she even knew it. It used to happen to me but not these days ever since I started baking.

I have at least 5 blocks of butter stock in the fridge all the time. I usually buy eggs in 30s.

Wow....I am enjoying this blog. In 10 or perhaps 20 years time, reading this blog will give me sweet memories of my hobby. Why am I writing about flour and butter??

I am constantly thinking what's next?

Apple Tarte Tatin, so it is next! Bought 5 gorgeous green (my favourite colour)apples and made APPLE TARTE TATIN for dessert.

How was the taste?

Comment : The apples with the carmelised sugar was a little sweet but eaten with the crust, it was alright. but I will be cutting down the sugar the next time I bake this again and perhaps go with vanilla ice cream.

Dark Chocolate Cake

I have been making dark chocolate cake recently. I think it was like 3 times with different recipes but similar methods. Hmm.....I have quite a number of critics at home so result is crucial! Sounds so serious. Well, I enjoy making and getting the right one that everyone enjoy at home. It is of great satisfaction and a great recipe to keep.

I have 2 photos. The top one with banana and ganache is my latest and also the one with the thumbs up. The slice below with just a strawberry is my very first try. From the look of both slices, I definitely like the top slice.

It was exciting making this cake. It has NO baking powder, NO baking soda and it is flourless. No added additives is something that I always look forward to in a recipe especially home baking and cooking. I don't want to feed the body with all these stuff.

You might want to try this recipe too.

125g butter
200g chocolate (70% cocoa solid)
8 medium eggs, separated
200g golden caster sugar

1)Preheat oven to 180 degrees. Grease and line a 23cm springform cake tin.

2)Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water. Remove from the heat and allow to cool for a few minutes.

3)Put egg yolks and sugar and whisk until pale, thick and mousse-like, then whisk in the chocolate mixture.

4)Whisk the egg whites in a clean, grease-free bowl until soft peaks form. Add a third to the chocolate mixture and fold in, using a large metal spoon. Add the remaining whisked egg whites and fold in carefully.

5)Immediately pour the mixture into the prepared tin and bake for about 40 - 50 mins (it really depends on your oven. The receipe asked to bake for an hour 15 mins but I can't. It will burn)

The centre will sink in when it cools. While it is cooling, let's make ganache!

100g chocolate (50% cocoa solid)
75ml double cream
25g butter

Put all the ingredients in a bowl set over simmering water. That's it, Ganache is done once all the ingredients are mixed well together. It should be glossy.

Once the cake is cooled, place it on serving plate.I added some bananas before pouring the ganache over it.

We tried the cake in 3 ways, when it is cool(room temperature), cold (directly from the fridge and after about 5 minutes from the fridge. The vote goes to have it about 5 mins after taking out from the fridge. This cake is really nice with some whipped cream to balance the chocolate.

The next time round, I will add some raspberries instead bananas. Hmm....can't wait to make another one of this cake!