Tag Archives: Melted Chocolate

Best New Eatery SERAI EMPIRE at Empire Shopping Gallery Subang Jaya

Serai Empire
Serai Empire

SERAI is a name that always buzz in my head. I just love it’s lemony fragrant and taste that can burst inside your mouth which may work wonders. It is definitely an amazing herb that is being infused into our drinks, soups and curries. Yet here at Empire Shopping Gallery I stumbled upon an eatery by the name of Serai Empire. I definitely recognised this restaurant as it is run by Chef Najib who I interviewed few months back for the newspaper. Now he is heading this kitchen. His creations are so well recieved and I was told the restaurant is packed during weekends.

serai iced tea
Serai Iced Tea

Chef Najib yet another talented chef who had been abroad for more than 10years in perfecting his culinary. That was in Australia. Back here with his luggage of talent and together with the Taff family, Serai Empire was opened at Empire Shopping Gallery at Subang Jaya . With a simple and very laid back interior together with it’s delicious style of dishes, Serai Empire will definitely can easily charm it’s customer. I was there and I loved it. It was totally pampering.

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Dark Chocolate Parfait and Chocolate Mole Shot

dark chocolate parfait

Recently, I attended the Year 2010 Best Jeunes Chef Rotisseurs Malaysia Competition and I was amazed by the young talents we have here in Malaysia some where just at 21years at age. Since when I started to scout for our young talents till that I realised we do have many young talented chefs but just they were not discovered. At here the Best Jeunus Chef Rotisseur I had discovered some and they are talented bunch of young chefs.

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A Vegan Connection – Chocolate Avocado Cupcake

chocolate avocado cupcake sunny yaw

Recently I had a request for a vegan cake and I decided to bake this recipe chocolate avacado cupcake at one of my classes and would to share with you. It is simple, easy and everybody can bake it, just follow the recipe step by step.

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Chocolate Cake with Cranberries and Raspberries Fillings

SIMPLE AND YET DELICIOUS

Chocolat_raspberry_cake

 I came across this lovely chocolate cake recipe of Chef Johnny Chan, a well known Hong Kong based pastry chef. He is known for his passion in pastry and his creative ideas , techniques and the use of ingredients. For my bake this time, I had used deliciously moist dried cranberries instead of black sweet cherries and raspberry jam to ehnaced the taste of the chocolate. It is a very simple recipe and yet an ideal to serve this to your guests on a special occasion. This cake can be served cool and even warm over a scoop of lovely and delicious vanilla ice-cream. I am sure you will give this wonderful recipe a try this weekend . . . . yours Sunny Yaw

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Chocolat Mousse


Chocolat Mousse
Whipping cream 280gm
Melted dark chocolat 100gm
Hazelnut syrup(Monin) 15ml
Egg white 50gm
Granulated sugar 35gm
Gelatin leaf 3envelopes
Inner layer
Sponge cake


Make the chocolat mousse, whisk egg white until foamy. Then, add in granulated sugar gradually and whisk until soft peak form.
Whisk whipping cream and gradually add in hazelnut syrup until soft peak form.
Melt the dark chocolat and pour it in the whipping cream and fold well witha rubber spatula.
Fold meringue into chocolat mixture and gently fold well.
Pour in metled gelatin into the chocolat mixture and gently fold.
Pour a half layer of the chocolat mousse into the round plastic ring and refrigerate for 1 1/2 hours.
Inner layer, place a piece of spoge cake.
Pipe in another layer of chocolat mousse.
Then placee in freezer for an hour.
Finish the surface with melted chocolate.

Do try my recipe and let me know how your creation turns out to be, a sure winner.

Big Boys Oven

Chocolat Mousse

Last previous post was a strawberry moussecake and today I decided to post a simple not difficult and straight forward chocolat mousse for individual portion. My little niece love this chocolat mousse so much that she always look forward for one for herself to endulge so sinfully! She always looks forward to see me as I alway have surprises for her.



Chocolat Mousse
Whipping cream 280gm
Melted dark chocolat 100gm
Hazelnut syrup(Monin) 15ml
Egg white 50gm
Granulated sugar 35gm
Gelatin leaf 3envelopes
Inner layer
Sponge cake


Make the chocolat mousse, whisk egg white until foamy. Then, add in granulated sugar gradually and whisk until soft peak form.
Whisk whipping cream and gradually add in hazelnut syrup until soft peak form.
Melt the dark chocolat and pour it in the whipping cream and fold well witha rubber spatula.
Fold meringue into chocolat mixture and gently fold well.
Pour in metled gelatin into the chocolat mixture and gently fold.
Pour a half layer of the chocolat mousse into the round plastic ring and refrigerate for 1 1/2 hours.
Inner layer, place a piece of spoge cake.
Pipe in another layer of chocolat mousse.
Then placee in freezer for an hour.
Finish the surface with melted chocolate.

Since my little niece loves them so much, I am sure you too. Try my recipe and let me know how your creation turns out to be, a sure winner.

Yours Sunny Yaw

Gateau Marquise Au Chocolat

I am sure some of us would wonder what is Gateau Marquise Au Chocolat. Well it is basically mean Decadent Chocolate Cake and that is what I had stumbled upon when I was reading Robert Linxe’s book “La Maison Du Chocolat“. I would really recommend this book to be in your mini library as it did somehow sneak into mine. It is a lovely book showing the work of Robert Linxe on chocolate and full of gorgeous pictures.

For this time I had modified Robert Linxe’s Decadent Chocolate Dessert into a cake version. This cake I would like to dedicated this especially to Lee Ping, ……..a healty dessert…….. You will be very surprise that I did not baked this cake in Big Boys Oven as it doesn’t need baking!

Basically and firstly you need to make the crust, mix a variety of roasted crushed nuts with melted butter and place it into the mould and refrigerate it until hard. Next you need to have your lovely melted chocolate, place in soft butter and egg yolk. Fold in beaten sugared egg white, and tranfer it to the mold and refrigerate for 12 hours. Once done, pipe in whipping cream and top it with nuts and chocolate powder.

Do give it a try and I am sure your guest will be for a surprise.
Sid xxx
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