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Steam Moist Chocolate cake
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Reena
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Joined: 15 Jan 2006
Posts: 397
Location: singapore

PostPosted: Sat Aug 01, 2009 1:31 am    Post subject: Reply with quote

I made this again today but I'm having problem with Photobucket. Can view pics in my blog.

http://blessedhomemaker.blogspot.com/2009/07/steam-moist-chocolate-cake.html

Definitely a keeper!
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ngch
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Joined: 24 Feb 2009
Posts: 2

PostPosted: Wed Aug 05, 2009 8:43 pm    Post subject: Reply with quote

My cake turn out hard and taste like Kueh... is it because of too much flour???
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bktan02
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Joined: 22 Apr 2008
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PostPosted: Mon Aug 31, 2009 4:07 pm    Post subject: Reply with quote

Thanks Dralion for sharing this recipe. My cake has a crack n some bubbles on top so cover it with chocolate ganache. Haven't tried it yet n hope it is nice.


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chinadoll
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Joined: 29 Dec 2006
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Location: selangor, malaysia

PostPosted: Mon Aug 31, 2009 8:21 pm    Post subject: Reply with quote

Looks good to me. Mine usually cracked too.
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Reena
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Joined: 15 Jan 2006
Posts: 397
Location: singapore

PostPosted: Tue Sep 01, 2009 1:20 pm    Post subject: Reply with quote

bktan02,
Your cake looks good! Which ganache recipe did you use?
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bktan02
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Joined: 22 Apr 2008
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PostPosted: Tue Sep 01, 2009 6:52 pm    Post subject: Reply with quote

Reena
I just melt 100g chocolate with 100g whipping cream then add a bit of butter to stir till melt.
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simonne
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Joined: 17 Jun 2006
Posts: 90
Location: Malaysian

PostPosted: Wed Jan 20, 2010 12:41 pm    Post subject: Reply with quote

Yeah i finally made this. So happy happy! Smile love



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yammies
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Joined: 24 Sep 2009
Posts: 24

PostPosted: Sat Feb 20, 2010 10:53 pm    Post subject: Reply with quote

I made this cake today. The cake didn't rise and was really heavy. I misread the recipe and baked 1/2 the recipe in a 9" cake tin. Ended with a really thin cake. Had to bake another 1/2 recipe to sandwich a fudge in between. My fudge failed too. Was too watery and had a hard time spreading it over the cake.

Anybody out there with a good chocolate fudge recipe to share? Has to be foolproof for someone like me. Thanks.
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coolcookie
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Joined: 15 Apr 2008
Posts: 120
Location: Singapore

PostPosted: Sun Feb 21, 2010 10:46 am    Post subject: Reply with quote

I usually use a simple ganache recipe made with 50% whipping cream + 50% chocolate.

Heat up the cream until it bubbles on the edge. Off heat, add all chocolate and let it sit for few min. Stir slightly to make sure all chocolate have melted.

Leave the mixture to cool, and fridge until it is thick enough to spread on the cake. (Warm ganache is still to thin/"watery").

If you have no time, you can use the nestle pouring cream instead of whipping cream. It comes in a small round tin which you can get from NTUC easily. This cream is easy to handle for beginners - you can use the ganache right away... no need to refrigerate.
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sWalloW
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Joined: 14 Nov 2007
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PostPosted: Sun Mar 14, 2010 3:38 am    Post subject: Reply with quote

Ehh, may I ask if I can use normal milk to replace evaporated milk? Thinking to try this but only have fresh and uht milk.
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yammies
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Joined: 24 Sep 2009
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PostPosted: Tue Mar 16, 2010 1:00 am    Post subject: Reply with quote

What kind of chocolate should I use? Any particular brand?
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coolcookie
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Joined: 15 Apr 2008
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PostPosted: Tue Mar 16, 2010 10:01 am    Post subject: Reply with quote

sWalloW,
Evaporated milk has a higher fat content than fresh/uht milk which is essential for the moist cake texture. It is better to follow the recipe closely for better results.

yammies
I normally use valrhona choc though it is perfectly fine to use any type of chocolate you enjoy. Eating choc like cabury & lindt is fine too.
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Reena
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Joined: 15 Jan 2006
Posts: 397
Location: singapore

PostPosted: Thu Mar 18, 2010 4:01 pm    Post subject: Reply with quote

swallow,
I've made this with UHT/fresh milk, the cake is still moist. You may view my pics here

http://blessedhomemaker.blogspot.com/2009/09/steamed-chocolate-cake-ii.html

yammies,
Best to use good quality chocolate else you may end up with a chocolate cake with weird aftertaste. I personally prefer ghirardelli/valrhona but if I run out of stock, I use cabury gold/lindt.
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sWalloW
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Joined: 14 Nov 2007
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PostPosted: Sat Mar 27, 2010 4:34 pm    Post subject: Reply with quote

Reena wrote:
swallow,
I've made this with UHT/fresh milk, the cake is still moist. You may view my pics here

http://blessedhomemaker.blogspot.com/2009/09/steamed-chocolate-cake-ii.html

yammies,
Best to use good quality chocolate else you may end up with a chocolate cake with weird aftertaste. I personally prefer ghirardelli/valrhona but if I run out of stock, I use cabury gold/lindt.


Thanks for letting me know UHT milk works. I tried the cake and it was so good! Tasted so sinful as well. But just wondering if its normal coz my cake turn out looking n tasting like a brownie more then a cake.
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cheryn11
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Joined: 09 Dec 2008
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PostPosted: Sat Aug 21, 2010 6:18 pm    Post subject: Reply with quote

Hi All,

Could I check whether a 9 x 2.5 inch round cake tin is sufficient if I wld like to try out the full recipe or should I half the recipe?

Thanks! =)
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Reena
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Joined: 15 Jan 2006
Posts: 397
Location: singapore

PostPosted: Sun Sep 19, 2010 1:01 am    Post subject: Re: Steam Moist Chocolate cake Reply with quote

Cheryn11,
I'll suggest half recipe first as your cake pan is shallow.
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