Thursday, 1 March 2012

Almond Choc Chip Chinese New Year Cake

I'm late
I'm late
For a very important date.
No time to say "Hello, Goodbye".
I'm late, I'm late, I'm late.

Yes, Late, Late, Late! Chinese New Year has come and gone and I'm only now posting about the cake I made for Ms Lor Siak Porfor Chinese New Year 2012!

Taking a cake over to Ms LSP's for her Chinese New Year parties has become something of a tradition. It's the least we can do since Ms LSP always feeds us with some awesome food! This year, I fell in love with her Abacus Yam dish. The dish is basically yam shaped into abacus like discs and then cooked with minced meat and all sorts of other stuff. I dont know how to make it nor what goes into the dish but is really yummy. You'll have to ask her how it's made but trust me when I say it's delicious.

I always feel I need to make something different to tantalise Ms LSP's taste buds. She is one person that I really enjoy baking for as she is honest and will tell you if the cake doesn't meet up to her expectations. She also doesn't ooh and ahh for the sake of oohing and aahing but will tell you what she really thinks.

So for this year, I decided I would make a Choc Chip Almond cake topped with my usual Chocolate Ganache. This being the year of the dragon I piped out a dragon on top of the cake.

No, I dont have good piping skills, what I did was to make a royal icing and pipe it over a printed out picture of a dragon. Then I carefully moved it over to the cake. Rather clever of me I thought!

For the cake, I flirted with the idea of making a blondie - the vanilla version of a Brownie. What I did was meld the method of a brownie with my butter cake recipe and this is what I came up with.

250g Butter
230g Brown Sugar
4 Eggs
230g Flour
2.5 tsp Baking Powder
2 tsp Vanilla
100g Choc Chips
100g Almonds (nibs or chopped)

Chocolate Ganache
150g Dark Chocolate
200ml Cream
Sugar to taste

Melt the butter and let cool. Beat in sugar. Add in eggs one at a time till creamy. Sift flour together with baking powder and fold into the mixture. Add in vanilla, nuts and choc chips. Mix well. Spread into a lined baking pan and bake in a preheated 170C oven for about 40 minutes or till done.

For the topping, heat the cream and then pour over the chocolate. Mix well and add sugar to taste. Allow to cool slightly then spread over top and sides of cake.

My kids reckoned that the dragon looked a little bit like a prawn but fortunately Ms LSP and her guests all knew it was a Dragon!

I think the cake turned out pretty well and Ms LSP gave me the thumbs up. Thanks for a great lunch Ms LSP and here's a belated wish to everyone for a Very Happy Chinese New Year! May the year of the Dragon bring you lots of peace, love and prosperity. Gong Xi Fa Cai!


MyKitchenInHalfCups said...

You'll be welcome late with that dragon any day!

Ms. Kong Piang: said...

My dragon cake was sublime to say the least. Every year my guests and I look forward to an original PD creation. Thanks so much.


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