Saturday, 31 March 2012

Chicken Barbeque

This is another dish cooked by my husband using his newly acquired ingredient treasure.  I’m talking about the hickory liquid smoke seasoning that we bought from cold storage. Frederick is going gaga about it. 

After testing it with the salmon he cooked earlier this week (see Grilled Hickory Smoked Salmon), he had lined up a few dishes he’s planning to cook using the hickory liquid smoke seasoning.  Good thing he went back to the Philippines last Thursday, otherwise I'd be breathing and sweating  like a smoked fish (evil grin)

By the way, we put a halt on our diet program for the following reasons:

  1. I’m not sure if it’s working because I just lost 1 kilogram for that almost 6 weeks of dieting and exercising.  I was also suspecting that the 1 kilogram I lost was merely just water loss though I noticed that my tummy shrunk for a few millimeters and that of Frederick too.  
  2. Second, we’re going back to the Philippines to spend the holy week there. Well, Frederick went ahead and I’d be following after a week.  And being on holiday is really the worst diet killer and also, I don’t want to spoil our vacation just because of my diet program.  That’s definitely the ultimate holiday buster

But of course, being on a diet break doesn’t mean that I’d be on the eating rampage.  I am still controlling and monitoring my food intake.  Still no to sweet, fatty and high sodium foods.  We are still sticking with our supplements and I’m still doing my usual work out routines – stretching, jogging, brisk walking, crunches, sit-ups, and some Pilates movements.  

Anyway, where was I again? Oh, about this smokey chicken barbecue cooked by my husband.  Frederick grilled the chicken on the stove-top and it came out tasting smokely delicious.  Though I was a bit disappointed because most of the skins were gone as they got stuck on the griller I was delighted to find that the meat including the breast part were moist and tender.  Also, the marinade did seeped in the chicken meat.  The flavor was really absorbed by the chicken.  Unlike most of the time when I do my own chicken barbecue, the marinade can only be tasted on the chicken’s skin or barbecued outer layer and that the inner meet usually is lacking of the flavor.  That said, a sauce for the chicken barbecue is actually not needed.  

What helped to achieve this flavorful chicken barbecue is marinating the chicken for more than 24 hours.  And basting it generously with its marinade while grilling it, adds more to the taste.

Here is Frederick’s CHICKEN BARBECUE :


Chicken cuts - 800 t0 1000 grams
Kikkoman Soy Sauce - 1 tbsp
Bragg's Apple Cider Vinegar - 1 1/2 tbsp
Oyster Sauce - 7 1/2 tbsp
Fish Sauce - 1 tbsp
Hickory Liquid Smoke - 2 tsp
Black Pepper, coarsely ground - 1/2 tsp
Garlic, minced - 5 cloves
Liquid Meat Tenderizer - 1/2 tsp

Cooking Procedure:

1. Mix all of the ingredients and marinade the chicken for at least over night.

2.Grill chicken using a stove-top pan griller until both sides are browned and cooked.

Serve with a delicious steamed red and white rice and blanched pechay.  We used chutney as dipping sauce.

 © Fresha-licious (31March2012)

Thursday, 29 March 2012

Grilled Hickory Smoked Salmon

Frederick is back in Manila today for some important matters.  His flight was at 10 this morning.  I’ll be following him in manila after a week in time for his birthday.

Anyway, most of the dishes I will be posting will be his. Frederick had done most of the main entrée cooking for the past days not because I asked him to but because he wanted to experiment on his newly acquired treasure ingredient – the liquid smoke seasoning.  So I let him be.

He started with this grilled hickory smoked salmon that was really flavorful.  I thought his grilled salmon will come out tough and dry because he grilled it for a long time unlike when I do the grilling.  I grill salmon for at most 2 minutes on each sides to retain its moistness and its pinkish-orange color.  But for Frederick, he wanted the charcoal a little browner so he grilled it until the salmon became brown.  The taste was smokey delicious and socculent.  TheLemon-rum glaze that I made is a great addition as its sweet-rum and tart flavor blended nicely with the smokey taste of the grilled salmon.  Salmon is an unctuous fish, the glaze helps "mask" or "neutralize", I don't know the right term, its fatty taste so as not to cloy easily.

Yep, Frederick prepared and cooked the main dish while I did the glaze and the side dish (Sautéed Cabbage & Cauliflower)



Salmon Fillet – 4 pcs

Hickory Liquid Smoke Seasoning - 1 tsp
Kikkoman Soy Sauce - 2tsp
Juice from 1 lemon
Sea Salt - 1/2 tsp
Italian Herbs (see Sharon’s Herb Blend)
Ground pepper (black, white, red)
Canola Oil - 1 tsp

Cooking Procedure

1. Mix all of the marinade ingredients and marinate the salmon in the sauce for at least an hour
2. Brush griller with oil and heat it under medium fire.
3. Grill salmon fillet until it turned brown.  Bast salmon with the marinade while grilling

Here is the recipe for the glaze that goes with the grilled salmon

     Lemon-Rum-Honey Glaze

Rum - 2 tbsp
Honey 3 tbsp
Lemon juice from 1/2 of a lemon
Low Sodium Salt (53%) - 1/2 tsp
Corn Starch - 2 tsp
Water -  2 tbsp

Cooking Procedure

Mix all of the ingredients for the sauce in a pan.  Let it simmer until the sauce thickens.  let it cool down for at least 30 minutes before serving

Makes 4 servings.  Below is the estimated nutritional values per serving based on the ingredients used.  Values included that of the glaze

Calories          :  204 kcal
Total Fat             :  4.53 g
Cholesterol     :  59 mg
Saturated Fat      :  0.71 g
Protein            :  23 g
Trans Fat            :  0 g
Sodium           :  598 mg
Dietary Fiber       :  0 g
Carbohydrate  :  14 g
Sugar                  :  12 g

 © Fresha-licious (29March2012)

Mackerel Lumpia

Frederick is in the Philippines but I'd be going back to the Philippines for the holy week to join him. Miss him already

Being alone I decided to cook lumpia for today and my baon tomorrow.  So here it is


Saba Mackerel - 2 medium pcs
Carrots, minced - 1/2 medium
Garlic, minced - 3 cloves
Onion, minced - 1 medium
Low sodium salt & pepper to taste
Soy Sauce - 1 tbsp
Lumpia Wrappers
Cooking oil for frying

Cooking Procedure:

1. Boil the fish in water and soy sauce.  amount of water to be used should be just enough to cover the whole fish.  Bring to a boil under medium heat until the fish is cooked.  Drain.
2.  Shred the fish and make sure to remove all its fish bones
3. Combine the fish with the remaining ingredients.
4.  Spread  one lumpia wrapper and spoon the fish mixture on to the edge of the wrapper.  Roll and fold, and make sure to seal it.
5.  Fry lumpias until golden brown

Serve with sweet vinegar dip

© Fresha-licious (29March2012)

Tuesday, 27 March 2012

Hot Soya-Cocofee Drink

It was a Sunny Sunday morning and I was in the mood for a non-fruit breakfast so I decided to make a hot cocoa beverage.  The husband has lactose intolerance, though mild, I cannot risk giving him dairy milk since we had plans to go back to the Singapore Expo to check on the exhibits and do some shopping at the Changi City Point Mall.  Otherwise, I would need to put him on diapers so he wouldn’t need to be running to and fro the John to crap.  A diarhea getting in the way of a relaxing gala day would be a disaster. That's the reason why I used soya milk with added sugar :-). 

By the way, here’s a trivia, “the John” which is another word for toilet originated from the name of the very first inventor of flushing toilet, sir John Harrington, in 1596.  Check out this site out for more details “the flush toilet”  

One other thing, the word crap which refers excrement, feces, stool, or simply poop was derived from the name of Sir Thomas Crapper who had improved the flushing toilet.   Read this trivia Thomas Crapper:  Myth vs Facts 

Why did I go to that crappy thingy??? I didn’t give you the idea that this breakfast beverage tastes like crap, did I? The truth is, it doesn’t. This is lusciously chocolatey and a great energy drink to start a day full of long-tiring walks like we did last Sunday.  Try it.

Ingredients :

Soya Milk (vanilla w/ sugar) - 500 ml
Hershey's Unsweetened Cocoa Powder - 3 tbsp
Nescafe Instant Coffee - 3 tsp
Equal Sugar - 1 gram or to taste

Cooking Procedure:

1. Heat the soya milk in a microwave oven or you can boil it on a stove top.
2. Mix the rest of the ingredients with the hot soya milk until the mixture is homogenous.

Makes 2 servings.  Below is the estimated nutritional values per serving based on the ingredients used. 

Calories          :  153 kcal
Total Fat             :  4.75 g
Cholesterol     :  31.88 mg
Saturated Fat      :  1 g
Protein            :  10 g
Trans Fat            :  0 g
Sodium           :  4 mg
Dietary Fiber       :   4 g
Carbohydrate  :  20.6 g
Sugar                  :  11.1 g

 © Fresha-licious (27March2012)

Monday, 26 March 2012

Hainanese Chicken & Red Rice

Our Hainanese Chicken with the Chicken red Rice above and the garlic-onion-vinegar dip

Last Saturday was suppose to be a “watching-and-listening-to-Filipino-Bands” night at Actors the Jam Bar with my husband BUT Frederick cannot stand the loud music which he called NOISE, so we walked out after the 4th song of the first performing band.  Pong Pagong was the first band to perform,  I am not sure if I got their name right.  After that, we decided to proceed to lau pa sat for dinner.  Good thing that there are bands performing there on Saturday nights.  The first band played R&B songs which Frederick liked.  He’s more into R&B rather than rock music.  He was actually expecting the music at the actors the jam bar to be on the R&B category but was diappointed because they performed rock instead.   Well, should we have stayed a little longer, we could have had the chance to listen to Filipino R&B music as well.  I believe there are R&B bands who had performed for the night.

Well that concluded our Saturday which we spent almost half of the day at the Singapore Expo looking for a digital camera for my in-laws.  We bought a cheap canon brand, which they can use for point-and-shoot picture takings.  There’s this subsidized electronic sale at the Singapore expo which started last Friday (March 23) that's why and it goes with a health and wellness exhibition which features relative programs that were directed mostly to the elderlies.  NTUC was there too.  There exhibit theme focuses on food, healthy foods specifically, and how certain types of food helps individuals, young and old alike, achieve optimal health and wellness.

And speaking of healthy foods, we  (yes, me and Frederick, tag-team)  cooked a healthy meal for our lunch.  It’s called Hainanese Chicken.  Hainanese Chicken with the rice, which is called chicken rice in Singapore is a famous Singaporean national dish that is a favorite among locals, foreign residents, and even tourists.  If you come to Singapore, this is one of those must-try dishes. Your Singapore experience won't be complete with out having to taste chicken rice . You can find this dish in any food court all over the Island.  A meal of chicken rice consisting of sliced chicken parts and the chicken rice is within the range of  $2.50 - $7.50 depending on the location.  

Our Hainanese Chicken

To give you a brief background of this dish or meal, Hainanese chicken rice, according to “is a dish of Chinese origin, and is most commonly associated with Hainanese and Malaysian cuisine, although it is also commonly sold in neighbouring Thailand and Singapore. It is based on the well-known Hainanese dish called Wenchang chicken (文昌雞), due to its roots in Hainan cuisine and its adoption by the Hainanese overseas Chinese population in the Nanyang area (present-day Southeast Asia).”

Here’s our own version of the Hainanese Chicken Red Rice:

( )


Chicken,  whole - 800 to 1000 grams
White Onion, diced - 1 medium
Ginger, sliced into strips - 1 thumb size
Garlic, crushed and chopped - 6 cloves
Green Bell Pepper, sliced into strips - 1/2 of a whole
White pepper ground - dash
Black Pepper, ground - dash
Salt - 2 tsp
**Pandan Leaves - 2 stalks (optional)

Poaching Water for the Chicken

Salt - 1 tsp
Chicken Powder - 4 tsp
Water - 500 ml (enough to cover 1/2 of the chicken)

For the Chicken red rice, we used a mixture of white Jasmine rice and red whole grain rice to make it a bit healthier (red whole grain rice is lower in the GI)  We've been eating red whole grain rice for a week now since we are trying to minimize our intake of high GI carbs.  However, as per my husband Kalinga red rice is more delicious as compare to the red rice we have right now that we bought from NTUC.  This red rice is from Thailand as per the packaging.  All I can say is that, this red rice taste like corn instead of rice hehehe but eating even just 1/4 of a cup of this red rice makes me feel full until dinner time. 

Anyway, you can try this Chicken red rice recipe but you can also use any white rice if you wish.  You may also want to check our other chicken rice recipe Chicken rice recipe using white rice.

( )

Jasmine Rice - 2 cups
Red Rice (whole grain) - 1 cup
Chicken Broth used to poach the Hainanese Chicken
White Onion, diced - 1 medium
Ginger, sliced into strips - 1/2 thumb size
Garlic, crushed and chopped - 3 cloves
Sesame Oil - 1 tbsp
Sunflower Oil - 1 tbsp
**Pandan Leaves - 3 stalks (optional)

Our Hainanese Chicken Red Rice

Onion-garlic Vinegar Dip:

White Onion, chopped - 1 small
Garlic, minced - 2 cloves
Vinegar - enough to cover the onion and garlic
White pepper, ground -  a dash
White Sugar - 1/2 tsp
Salt to taste

Cooking Procedure:

  1. Before we worked on the chicken, we washed and soaked the rice first. So do that then proceed to the chicken.
  2. Clean the chicken well by removing any left over feathers.  Rub salt on the skin and inside its cavity.  Do not rinse.
  3. Mix the rest of the ingredients for the chicken and whatever remaining salt from the rubbing.  Stuff the onion-ginger-garlic mixture inside the chicken’s cavity.  If you are using pandan leaves, fold and stuff it also inside the cavity.  Seal the cavity using a toothpick or sew it like we did.
  4. Mix all the ingredients for the poaching water (enough to submerge half of the chicken) in a pot enough to hold the whole chicken. Bring the water to a boil on high fire.  When the water boils, put the chicken inside the pot and reduce the fire to medium.  Let it simmer for 20 minutes then flip the chicken over and let it simmer for another 20 minutes.  Drain the chicken and set aside to cool before chopping it t serving sizes.  Reserve the broth.

For the Chicken Red Rice

  1. Drain the rice and set aside.  If you have pandan leaves, arrange the pandan leaves inside the rice pot or rice cooker. (we used rice cooker)
  2. In a frying pan, heat the sesame and the sunflower oil and sauté the garlic in it.  Do not burn the garlic.  Add in the onions and ginger after a few stirs of the garlic.  When the garlic-onion-and ginger becomes aromatic, add the rice and stir.  Transfer the rice mixture into the rice pot / rice cooker.  Add the chicken broth used to poach the chicken.  (amount of liquid will be the same as how you cook your ordinary rice or as directed in your rice cooker).  Cook.

For the Dipping Sauce

  1. Mix all the ingredients for the onion-garlic-vinegar dip and let it sit for at least an hour before serving so that the flavors will blend well.

Enjoy :-)

 © Fresha-licious (26March2012)

Pinakbet na may Bunga ng Malunggay

We just got back from Mustafa and look what we bought in addition to our usual grocery stuffs - bunga ng malunggay at talbos ng kamote!  Tada!!!

The bunga ng malunggay was expensive. $ 3.40 for 6 pieces :-( but it's worth it.  It's been a while since we had bunga ng malunggay.   It's Frederick's turn to cook right now.  We do take turn in cooking but usually he does most of the cooking of pinakbet or dinengdeng and other Ilocano dishes. This is another way of how Frederick cooks pinakbet. 

Click Dinengdeng  and pinakbet  for more dinengdeng / inabraw recipes  



Eggplant, sliced (Talong)
Bitter gourd (Ampalaya), sliced
Lady finger (Okra), sliced
Squash (kalabasa)Bunga ng Malunggay
Long Beans (sitaw)
Ripe tomatoes, diced (kamatis ) – 1 large
Onion, diced (sibuyas) – 1 medium bulb
Garlic, crushed (bawang)
Kamote tops (Sweet Potato leaves)
Bagoong Padas (fermented fish sauce) – 4 tbsp
Fish Sauce
Ground pepper (pamintang durog)

Cooking procedure:

  1. Place water, onion and ginger and tomatoes in a pot bring to a boil.  The amount of water will depend on how soupy or dry you want your pinakbet  to be
  2. In a bowl, place the bagoong padas sauce with some of its fermented fishes.  Add boiling water then mash the fish to separate the meat from the fish bones.  Pour the bagoong into the boiling water excluding the fish bones.  Add the ground pepper and magi magic sarap/ Let it simmer.  
The amount of bagoong  to be used depends on your taste preference.  Just be careful not to make it too salty.  You can put additional fish sauce if needed.
  1. Add the squash and eggplant first and let it simmer.  
  2. Add the rest of the ingredients and cook it until done.
  3. Remove the from fire and add the kamote tops.  Let the heat of the dish cook the leaves.

A teaspoon of sugar sprinkled on my rice mixed with the pinakbet's soup made it even more yummy :-)

© Fresha-licious (25March2012)

Saturday, 24 March 2012

Chili Con Carne

We had beans last Thursday, for a change.  I cooked chili con carne and it reminded me of the chili con carne that Wendy’s in the Philippines offered sometime 5 or 6 years ago at only P25.  The Wendy’s chili con carne comes with a cup of white rice and shredded cheddar cheese on top and was served on a small Styrofoam bowl.  I’m not sure if the fastfood is still selling it up to now but it was a good dinner find that is cheap yet filling and with the thought that it’s a wendy’s food, it makes one feel like he/she is better off compared to those who are eating at carinderias or turo-turos.

Wendy’s in Singapore is also selling chili con carne but it is merely part of a meal, as it serves as topping to a baked potato meal.

I didn’t like the chili con carne that I cooked.  First because I really don’t appreciate the taste of beef unless it’s fatty and secondly, because I put too much chili on the recipe, it turned out to be awfully fiery hot that it made the Husband sweat profusely.  It also made me felt like it was burning my tongue and gums.  You know the the commercial about a food that was so hot & spicy that the person eating it literally turned flaming red?  The feeling was like that :-(  the Husband liked it though, he just requested for me to not put too much chili next time.  That means to say that he was expecting me tol be cooking this same dish some time in the future.  Then I will, sans the chili.  But it won’t be chili con carne without the chili right?  So I will just have to reduce the fiery hotness.  Can I also put some beef fat?  My taste buds were actually anticipating for that fatty taste and mouthfeel and they felt deprived and some more violated because of the burning chili flavor of the dish.

Anyway, here’s my fiery chili hot and spicy chili con carne.  I served it with steamed whole grain red rice and a bunch of blanched spinach leaves.  You can also have it with tortilla, nachos, or a slice of whole meal bread which I did for lunch today.  It's your choice.  By the way, this is a healthy recipe that’s high in protein and fiber but low in calorie and carbohydrates.



Kidney Beans – 150 g.
Ground Beef – 150 g.
Garlic, crushed and chopped- 6 cloves
Onions, diced – 1 large
Ripe Tomatoes, chopped – 4 medium
Tomato Paste - 3 tbsp
Cumin powder – 1 tsp
Parsley, dried & ground – 1 tbsp
Ground Pepper – ¼ tsp
Paprika – ½ tsp
Red hot chili – 2 pcs (as you desire)
Pickled Jalapeno – 1 to 2 tbsp
Salt – 1 ½ tsp
Equal Sugar – 1 gram
Magi Magic Sarap – ¼ tsp
Canola oil – 2 tsp

Cooking Procedure:

  1. Wash then soak the kidney beans in water for at least 5 hours.  
  2. Drain kidney beans and transfer to a pressure cooker.  Add water just 1 cm above the beans.  Bring to a boil under pressure for 10 minutes.  Turn off fire and remove pressure from the cooker.
  3. In a sauce pan, heat oil then sauté the garlic until it becomes aromatic then add the beef.  Stir until it is almost brown then add the onion and chili, then the tomatoes.  Continue stirring for at least 2 minutes
  4. Transfer the beef mixture into the pressure cooker with the beans.  If the water is not enough, add a cup.  Boil under pressure for at least 5 minutes or until the beans and the beef are cooked.
  5. Transfer to the sauce pan and add the rest of the ingredients.  Simmer until the sauce thickens.

Dish out and enjoy.  A liter or more of coke zero will help you mellow out the hot & spicy effect of the dish (evil grin)

Makes 4-5 servings.  Below is the estimated nutritional values per serving based on the ingredients used. 

Calories          :  215 kcal
Total Fat             :  7.43 g
Cholesterol     :  31.88 mg
Saturated Fat      :  2.11 g
Protein            :  17.65 g
Trans Fat            :  0 g
Sodium           :  946.25 mg
Dietary Fiber       :  6.54 g
Carbohydrate  :  20.30 g
Sugar                  :  0.23 g

 © Fresha-licious (24March2012)

Friday, 23 March 2012

Intense Bitter - Dark Chocolate Cake

I love chocolates. Chocolate truffles, pralines, chocolate drinks, chocolate cakes, chocolate ice creams, chocolate muffins, chocolate quick breads, chocolate filled breads or pastries,  except for chocolate breads.

So when I decided to learn how to bake a cake, I started with developing / formulating my own chocolate cake mix. I don’t like a cake called chocolate because it is brown and sweet.  I also don’t like a so called chocolate cake just because it has a dark brown color and has a plain bitter taste.  I want my chocolate cake to have a rich and intense bitter chocolate flavor.  Bitter chocolate and not just bitter.  A cake can be bitter by just adding coffee but the flavor resulting from it will be different as compared to using purely cocoa powder or chocolate.  I want my chocolate cake to taste like chocolate and not vanilla or something else.  I also want it to be moist but not oily because of too much oil nor saggy because of excess water.  And I also don’t want it to be too sweet as I am trying to avoid sugary food.

I came up with two chocolate cake recipes; one is a dark intense bitter chocolate cake and another is a rich chocolate cake but is not as bitter and as intense as the other one.  Both recipes produce cakes that are moist, and have smooth, not-crumbly textures.  The cakes I baked stayed moist for 4 days. They are not as dense as a butter-cake but not as fluffy as a chiffon nor a sponge.   And both recipes produce cakes that  possess a rich chocolate flavor and are not too cloying sweet.

It actually took me two trials and  two kinds of cocoa powder (dutch processed cocoa and unsweetened natural cocoa) to come up with the first chocolate cake recipe.  And as per my husband and friends, both of my cakes are delicious  and taste chocolaty. From my two chocolate cake recipes, I can make two dry cake premixes out of them, and store them for future use.  Just add water, vegetable oil, and eggs anytime I want to bake. It's more convenient and easy to use.  With it, my husband can bake me a chocolate cake if I’m not in the mood for cooking :-)

With my current chocolate cakes, I usually use the regular granulated sugar.  That’s the reason why I stopped baking for the meantime as I am on a diet and I’m trying to reduce my sugar intake.  May be in the future,  I will try to come up with a chocolate cake recipe using sugar substitutes and other non-wheat flour. May be just may be.

One important matter also is that I need to improve on cake decorating.  When it comes to that, my skill is very elementary.  My cake decoration attempts are so plain and unrefined hehehe.  I’m proud though with my shining shimmering glossy dark chocolate ganache.  As per what I've learned so far, a beautiful ganache frosting, no matter how plain and simple it is, should be smooth, velvety, shiny and glossy.  It should not have any sugar nor fat blooms.

Here's the recipe for my intense Bitter - Dark chocolate Cake, the recipe for the ganache follows.  I decided to translate the measurements in my recipe into cups and spoon instead of grams / kilograms.  I just hope that you'd  be able to get the same result as I did.

By the way,  thanks to Kristine Bernardino for the tips.  If you want to learn how to bake you can check baking textbooks that teaches not just recipes but the basic fundamentals of baking.  check some of the textbooks we've been reading under our RECOMMENDED BOOKS section .



Cake flour (unsifted) - 1 cup
Natural Unsweetened Cocoa Powder - 3/4 c + 1 tbsp
Baking Powder - 1/2 tbsp
Baking Soda - 1/2 tsp
Vanilla Powder - 3/4 tsp
Salt - 1 1/4 tsp
Granulate Sugar -  1 cup + 1 tbsp

Eggs - 2 large
Full Cream Milk (at room temperature) - 1/2 cup + 2 tbsp
Vegetable Oil, Canola, sunflower oil (except olive oi) - 1 cup + 1 tbsp

You can also use water.  Use only 1/2 cup and 2 tsp of water at room temperature

Cooking Procedure

1.  Make sure that all the liquids are at room temperature, including the eggs.
2.  Heat the Oven at 200 degrees Celsius.  reduce the temperature to 180 degrees Celsius when you start baking
3. Mix well all the dry ingredients together
4.  Add the eggs, water, and oil, in no particular order.  Beat using a hand mixer, a stand mixer, or a wire whisk until the batter is homogenous with no lumps. 
5.  Transfer the batter in a greased pan (8"x8"x2" or *' round pan)
5. Bake the cake at 180 degrees Celsius for 20 to 25 minutes or until a toothpick inserted in the center of the cake comes out clean with no wet crumbs.

Cool the cake before frosting it with the ganache.



Dark Chocolate couverture (minimum of 70% Cocoa mass) – 350 g.
Dark chocolate couverture  (minimum of 100% Cocoa mass) – 150 g.
Heavy Cream – 400 g.


  1. Bring the heavy cream and chocolates to room temperature.  Just take them out of the refrigerator and use them after at least an hour or so.
  2. Chop the chocolates if you are using the block type or if you are using the chips or coin type, leave it as is.
  3. Heat the heavy cream in a bain-marie or for a speedier process, heat the cream in a microwave for 30 sec.  Check if it is hot but not bubbling.  If it is not, heat again for another 10 seconds.
  4. If the cream is hot, add the chocolate gradually, stir continuously allowing the chocolates to melt.
  5. For those using the microwave, if the temperature cannot melt the chocolate, heat the chocolate mixture again for 20 seconds then continue to stir. Heat again if needed.
  6. Stir with a spatula not a wire whisk and do not whisk the ganache so as not to allow bubbles to form
  7. Let it cool down for a few minutes before pouring it on a cake.  
  8. Put the cake in a chiller to set the chocolate ganache frosting before serving
  9. Decorate it with roasted sliced almonds 


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 © Fresha-licious (23March2012)