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Chocolate Lava Cake (Molten Chocolate Cake)

Easiest and Best Chocolate Lava Cake | recipe from runawayrice.com

Chocolate Lava Cake is a deliciously decadent dessert that seems complicated but is really easy to make at home. This recipe makes the fancy restaurant-quality dessert with the lava flowing from a rich ganache center instead of undercooked cake. The results are a rich and gooey chocolate center enrobed in a moist and airy cake. With Valentine’s Day just around the corner, this is the perfect treat to pamper your special someone. Give it a try and let me know what you think!

Notes on the Recipe, Tips and Tricks

Either heavy whipping cream or regular whipping cream will work in this recipe. Don’t substitute with anything other than whipping cream as the high fat content is needed for the ganache.

When using the double-boiler method, make sure the bottom of the bowl does not touch the hot water. Leave a gap of about 1-inch.

When adding the chocolate sauce to the batter, avoid over-mixing as this will deflate the eggs. Use the Lowest speed on the stand mixer. Optionally, fold the chocolate sauce into the batter by hand.

The batter can be made ahead and frozen for up to a week. Thaw the batter to room temperature and then bake. This is perfect if you don’t need (or want to eat) 6 cakes 🙂 !

Use bittersweet chocolate with 60% cacao for the best chocolate flavor.

To give the cakes a kick, add 1/4 tsp instant coffee. It subtly perks up the chocolate flavor and is so scrumptious.

Baked Chocolate Lava Cakes can be frozen for up to 3 months. To reheat, warm in the microwave for 1 minute.

This recipe yields 6 cakes using 6 oz ramekins. Optionally, make 12 cupcakes. Bake the cupcakes for 10-12 minutes.

These cakes are best served warm. Let cool for 5 minutes after removing from the oven. Plate and then serve.

Watch the video for instructions.

If you enjoyed this video, you may also like: Red Velvet Cupcakes with Cream Cheese Frosting, Chocolate Flan Cake and Cream Puffs (Banh Choux/Banh Su Kem).

Ingredients

6 oz 60% cacao bittersweet chocolate chips (approximately 1 cup)
1/4 cup heavy whipping cream
1/2 cup unsalted butter
2 whole eggs
2 large egg yolks
1/3 cup sugar
1/2 tsp vanilla extract
1/4 cup cake flour
1/4 tsp vegetable oil (for rolling ganache)
non-stick baking spray

Garnish
powdered sugar, fresh berries, mint and whipped cream

Directions

Fill a small saucepan with 1-inch of water and bring to a boil over High heat and then reduce the heat to Low. Place a heat-safe bowl on top of the saucepan. Add 2 oz bittersweet chocolate chips (approximately 1/3 cup) and the heavy whipping cream. Melt the chocolate and stir together making a smooth chocolate sauce. (This takes about 3 minutes.) Remove the bowl from the saucepan. Scrap around the bowl and push the chocolate to the center. Put the bowl in the refrigerator and chill the ganache for 2 hours.

Scoop out heaping spoonfuls of the ganache into 6 equal portions. (Each portion is about a heaping 1/2 Tbsp or approximately .6 oz.) Oil your palms with the vegetable oil. Roll each ganache portion into a rough ball. Set aside for now.

Preheat the oven to 400 degrees Fahrenheit.

Cut the butter into thin slices. In a heat-proof bowl add the butter and remaining chocolate chips. Use the double-boiler method to melt the butter and chocolate. Stir frequently and cook until the sauce is smooth, approximately 5 minutes. Turn off the heat and set aside for now.

In a stand mixer, add the eggs, vanilla extract and sugar. Using the whisk attachment, beat on High speed for 5 minutes until the mixture is light yellow and fluffy.

Sift cake flour into the mixture. Using the flat beater attachment mix on Low speed until the flour is mostly combined. Slowly add in the chocolate sauce. Mix just until the chocolate is incorporated, approximately 1 minute. Avoid over-mixing as this will deflate the fluffy eggs.

Coat the ramekins with the non-stick baking spray.

Scoop the batter into the ramekins filling about halfway. Reserve 3 Tbsp batter for later. Center the ganache balls and place on top of the batter. Spoon the remaining batter on top of the ganache.

Place into the oven and bake for 13-14 minutes. The cakes should be soft and springy to the touch. Let the cakes cool for 5 minutes.

Remove the cake by inverting the ramekin onto the plate. Dust the cake with powdered sugar. Add fresh berries and garnish with mint. Serve with whipped cream or ice cream.

Yields: 6 cakes

Recipe adapted from Ghirardelli.

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Valentine's Day Chocolate Lava Cake | recipe from runawayrice.comSuper Delicious Chocolate Lava Cake | recipe from runawayrice.com*This post contains affiliate links.*

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Mung Bean Pudding (Che Kho)

Easy and Healthy Sweet Treat: Mung Bean Pudding (Che Kho) | recipe from runawayrice.comSilky mung bean pudding allowed to set into a soft cake becomes a simple but tasty sweet treat. Mung Bean Pudding (Che Kho) is a popular Lunar New Year’s snack enjoyed casually as finger food. Small dishes of the hearty pudding are made in advance and served to visiting family and friends bringing well-wishes and gifts during this festive time of the new year. This dessert is easy to make and the recipe is really straightforward. Whip up a yummy batch today and have this sweet treat ready to serve to your guests this Lunar New Year. Enjoy!

Notes on the Recipe, Tips and Tricks

The dry mung bean can be soaked anywhere from 2 hours to overnight.

Adjust the sugar levels to your taste. The dessert is intended to be sweet. For a less sweet pudding, use 1/2 to 3/4 cup sugar. For a sweeter pudding, use 1 1/4 to 1 1/4 cups sugar.

Stir frequently when cooking the puréed mung bean. Be sure to scrape the bottom of the pan to prevent any crust from forming as this will make the pudding lumpy. If a crust continues to form, reduce the heat to Low.

When cooking the pudding, be sure not to cook off too much of the water such that the pudding is stiff. The pudding should still have the ability to ooze or flow slowly. When spooning the pudding, it should flow slowly, filling out the dish.

The method of cooking off the liquid slowly stabilizes the pudding and prevents it from going moldy faster. To store, cover the cakes with cheesecloth and store at room temperature for up to 5 days. Do not cover with plastic wrap as this locks in moisture and breeds mold. Optionally, cover and store in the refrigerator for up to 1 week. To serve, allow to come to room temperature.

Watch the video for instructions.

If you enjoyed this recipe, you may also like: Sweet Mung Bean Pudding and Three Color Dessert (Che Ba Mau).

Ingredients

1 1/2 cups peeled split mung bean
1/4 ts salt
5 1/2 cups water
1 cup sugar
1/2 tsp vanilla extract
2 Tbsp roasted sesame seeds

Directions

Wash the mung bean by swirling in cold water. Pour out the wash water and repeat the process 2 more times or until the water is mostly clear. Fill the bowl with water and let soak for 2 hours.

After soaking, wash the mung bean one more time and then drain. Transfer the beans into a large pot. Add the salt and water. Stir to level-out the beans. Cover the pot with a lid and bring to a boil over High heat. After it comes to a boil, reduce the heat to Low. Skim off the foam from the top and discard. Cover the pot and let cook for 20-25 minutes or until the beans are soft and creamy.

Transfer the cooked beans into a blender. Add the sugar and vanilla extract. Blend on High speed for 30-45 seconds or until smooth.

Pour the puréed mung bean into a large non-stick pan or skillet. Cook the beans over Medium Low heat for 20-25 minutes stirring frequently. Cook off the liquid until it’s a pudding.

Transfer the pudding into shallow bowls or dishes using a cookie scoop or large spoon. Sprinkle roasted sesame seeds on top of the pudding. Allow to cool and set for 2 hours.

To serve, cut into bite-sized pieces and enjoy with hot tea.

Yields: 4 1/2 cups pudding, 10-12 servings

Lunar New Year Dessert Mung Bean Pudding (Che Kho) | recipe from runawayrice.com

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Lunar New Year Sweet Treat: Mung Bean Pudding (Che Kho) | recipe from runawayrice.com

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Candied Orange Peels (Mut Vo Cam)

Healthy Snacking! Candied Orange Peels (Mut Vo Cam) | recipe from runawayrice.comCandied Orange Peels are confections that are a tantalizing combination of sweet and bitter. Orange peels definitely have a bite but when combined with a sugar syrup, the pairing works amazingly well. It’s a decadent sweet treat that is all-natural with just 2 ingredients: fresh oranges and sugar. Did you know orange peels have lots of vitamins and minerals like calcium, copper, magnesium, vitamins A, B and dietary fiber? Don’t throw away these enriched rinds. Use them in this super-easy recipe to  make this delicious sweet treat!

Notes on the Recipe, Tips and Tricks

Oranges with a thicker skin like navel oranges work really well in this recipe.

I prefer organic oranges for this recipe as they are pesticide-free. Be sure to wash well or use a fruit and vegetable wash for good measure.

3 large oranges yield approximately 6-7 oz of orange peels. After cooking, you’ll have approximately 8-9 oz of candy.

The rule of thumb is 1/4 cup sugar per 1 large orange. If you would like the candy sweeter, add more sugar.

Be sure to cook the orange peels until they are completely dry. Otherwise they may become moist during storage. If this happens, cook again over Low heat until completely dry.

Store in an air-tight container. The Candied Orange Peels should keep for up to 1 month.

Watch the video for instructions.

If you enjoyed this recipe, you may also like: Peanut Candy (Keo Dau Phong) and Chewy Sesame Peanut Candy (Keo Me Dau Phong).

Ingredients

3 large organic navel oranges, approximately 1 1/2 lbs
3/4 cup sugar

Directions

Wash oranges thoroughly using warm water. Pat dry using a kitchen towel.

Cut off the ends using a paring knife. Score the orange cutting just the skin. Continue making vertical cuts around the orange cutting each section about 1-inch wide. Remove the orange peel following the cut lines. Optionally, cut away some of the pith. Cut the peel into thin strips about 1/4-inch wide.

Bring a large pot of water to a rapid boil. Add the orange peels and swirl in the boiling water for 1 minute. Transfer the peels to a bowl of ice water. Let soak for 2 minutes. Drain in a colander and toss a few times to remove any remaining water. Place the peels between paper towels and blot dry.

Transfer the peels to a large bowl and add the sugar. Combine together and making sure the peels are evenly coated with sugar. Let rest for 1 hour.

Transfer the peels and syrup into a large skillet. Bring the syrup to a boil over High heat (approximately 2-3 minutes) and then reduce the heat to Low. Stir every 2-3 minutes to keep the syrup from burning. Slowly cook-off the syrup. (This takes approximately 15 minutes.)

When the sugar starts to recrystallize, stir more frequently to keep the sugar from burning. (This is about 20 minutes into the cooking process.) When the peels are completely dry and the pieces no longer stick together, turn off the heat. (Total cooking time is about 25 minutes.)

Transfer the peels to a wire rack and allow to cool for 20 minutes before enjoying.

Yields: 3-4 servings, approximately 8 oz candy

Easy-to-Make Sweet Treat: Candied Orange Peels (Mut Vo Cam) | recipe from runawayrice.comTools I Love and Use in My Kitchen

 

For an even more decadent treat, dip the Candied Orange Peels in dark chocolate.

So Decadent! Chocolate-Dipped Candied Orange Peels | recipe from runawayrice.comHere’s what you’ll need: 1/3 cup bittersweet chocolate chips.

Using a double-boiler over Medium Low heat, melt the chocolate chips until you have a smooth and creamy sauce. Reduce the heat to Low. Dip the candy in the chocolate sauce and swirl to coat it evenly. Place the dipped peel on a piece of parchment paper. Continue dipping until all peels are done. Occasionally stir the chocolate sauce. Allow to cool for 30 minutes or until the chocolate hardens.

AMAZING Candied Orange Peels Dipped in Dark Chocolate | recipe from runawayrice.com

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Cassava Cake (Banh Khoai Mi Nuong)

Super Easy Recipe for Cassava Cake (Banh Khoai Mi Nuong) | recipe from runawayrice.comDeliciously starchy cassava (yuca or manioc) is combined with creamy coconut milk and fragrant mung bean to make this scrumptious sweet treat. My recipe makes a simple batter that when baked yields a golden cake that is moist, slightly chewy and just sweet enough. Cut the cake into small pieces and enjoy as finger-food. It makes a perfect little snack or a casual dessert. Enjoy!

Notes on the Recipe, Tips and Tricks

Use fresh or frozen cassava. Frozen cassava is really convenient but fresh cassava definitely tastes better.  See my video for how to prepare fresh cassava.

Be sure to mix the mashed mung well so there aren’t big chunks in the batter. Optionally, use an electric mixer to get the batter smooth.

If you’d like a chewier texture, add another 1-2 Tbsp tapioca starch.

This cake is medium in sweetness. Adjust the sweetness to your preference. Optionally, use a sugar substitute.

Line the cake pan with parchment paper to make removing the cake a cinch.

The cake will deflate when it cools and this is normal.

Store any remaining portions in the refrigerator and consume within the week. To reheat, warm the cake in the microwave for 15-20 seconds. You can freeze the cake for up to 3 months when stored in an air-tight container.

Watch the video for instructions.

If you enjoyed this recipe, you may also like: Pumpkin Cassava Cake (Banh Khoai Mi Bi Do), Silkworm Cassava Cake (Banh Tam Khoai Mi), and Steamed Banana Cake (Banh Chuoi Hap).

Ingredients

1 lb frozen grated cassava, thawed
1/2 cup mashed mung bean
3/4 cup sugar
3 Tbsp tapioca starch
1 cup coconut milk
1/2 tsp vanilla extract
1/2 tsp vegetable oil
1/2 tsp melted butter

Directions

Preheat the oven to 375 degrees Fahrenheit.

Transfer the thawed cassava into a colander and allow to drain for 15 minutes.

In a large bowl, add the drained cassava, mashed mung bean, sugar, tapioca starch, coconut milk and vanilla extract. Mix well making sure the batter is free of lumps.

Coat a 9-inch round pan evenly with vegetable oil.

Pour the batter into the oiled baking pan. Holding the sides of the pan, jiggle the pan gently and tap on the counter a few times to settle the batter.

Bake for 40 minutes.

Check to see if the cake is done by inserting a toothpick. It should come out clean.

Brush the top of the cake with melted butter.

Bake on 425 degrees Fahrenheit for 5-7 minutes or until the cake is golden on top.

Remove from the oven and allow to cool for 1 hour.

Run a spatula around the cake to loosen it from the pan. Remove the cake from the pan using a large spatula.

To serve, cut into small wedges or bite-sized pieces.

Yields: 4-6 servings

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Super Easy Recipe for Vietnamese Cassava Cake (Banh Khoai Mi Nuong) | recipe from runawayrice.com

No-Fuss Recipe for a Sweet and Tasty Viet Treat: Cassava Cake (Banh Khoai Mi Nuong) | recipe from runawayrice.com*This post contains affiliate links.*
 

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Chocolate Flan Cake

So Amazing Chocolate Flan Cake | recipe from runawayrice.com

This luscious Chocolate Flan Cake is a truly unique dessert–the first is a hybrid of silky flan and creamy cheesecake.  The second layer is a rich and dense chocolate cake, almost like a brownie.  The combination of the two layers with the caramel sauce on top is a cake that is decadent, creamy and every sugar addict’s dream.  With the holidays coming up, I recommend you make this cake and share some of it, otherwise you’ll end up eating the entire cake yourself.  Enjoy!

Notes on the Recipe, Tips and Tricks

What is the magic behind this cake that causes the layers to get switched after it’s baked?  It’s the combination of ingredients, weight difference of the batters and use of the water bath.  With that said, please don’t alter this recipe too much.  The chocolate layer is really thick on purpose so it doesn’t get combined with the flan layer when the mixture is poured on top.  Also, don’t skip the water bath.  It is needed to evenly heat the chocolate layer so it can float to the top.

Please be very careful when cooking sugar.  It is extremely hot.  Handle it with care–stand back when pouring it into the cake pan and do not let it touch your skin.  If you’re nervous about making the caramel sauce, buy the ready-to-eat sauce at the store.  It’s usually stocked with the ice cream cones and other ice cream toppings.

If you want to make this cake healthier, try the following:  used fat-free condensed milk or evaporated milk, low-fat cream cheese, reduced-fat milk and cut back on the sugar.

Make your own buttermilk by combining 1/2 cup milk + 1 tsp lemon juice. Let stand for 15 minutes. Combine together add as per the recipe.

This is a very thick cake so it may take longer than 1 1/2 hours to bake.  Use a toothpick to check for doneness.  If the cake is still moist, bake for another 10 minutes and then check again.

This cake tastes best well-chilled so don’t rush this process.  Plan to make the cake a day or so ahead if serving for a party or gathering.

Refrigerate any leftover cake and consume within the week.

Watch the video below for instructions.

If you enjoyed this recipe, you may also like: Vietnamese Custard (Banh Flan) or Cotton Cheesecake / Japanese Cheesecake.

Ingredients

Caramel Sauce
2/3 cup sugar
2 Tbsp water
1 tsp lemon juice

Chocolate Cake
6 Tbsp unsalted butter
4 oz semi-sweet chocolate chips
1/2 cup + 2 Tbsp all-purpose flour
1/3 cup cocoa powder
1/2 cup sugar
1/2 tsp baking soda
1/4 tsp salt
2 large eggs
1/2 cup buttermilk
1/2 tsp vanilla extract

Flan Cake
8 oz cream cheese
6 large eggs
4 large egg yolks
2-14 oz cans sweetened condensed milk
1 1/2 cups milk
2 tsp vanilla extract

Other Items
non-stick cooking spray
12-cup bundt cake pan

Directions

Making the Caramel Sauce:  Add the sugar and water into a small saucepan.  Cook on Low until the sugar is melted.  Swirl the syrup in the pan every minute.  When the syrup starts to bubble, add the lemon juice.  Continue cooking the syrup and swirling in the pan until it starts to turn a honey color, approximately 5 minutes.  Turn off the heat, lift the pan from the stove and swirl the syrup in the pan for another 1 minute allowing the syrup to deepened in color.  Transfer the saucepan to a cool burner.

Spray the bundt cake pan with non-stick cooking spray making sure to cover it completely and evenly.

Carefully pour the caramel sauce into the cake pan.  Tilt the pan slightly to distribute the sauce around the pan.

Preheat the oven to 350 degrees Fahrenheit.

Making the Chocolate Cake:  In a microwave-safe bowl, add the butter and chocolate chips.  Microwave on High for 1 minute.  Stir the mixture.  Microwave on High for 30 seconds.  Combine the mixture together making a smooth and creamy chocolate sauce.

In a separate bowl, sift together the all-purpose flour, cocoa powder, sugar, baking soda and salt.  Set aside for now.

Add the eggs, vanilla extract and buttermilk to the chocolate sauce.  Using an electric hand mixer, mix on Low speed for 30 seconds or until well-combined.

Add half of the dry ingredients to the batter and mix on Low for 1 minute or until well-combined.  Add the remaining dry ingredients and mix together making sure all the dry ingredients are completely incorporated.

Making the Flan Cake:  Add the cream cheese, whole eggs and egg yolks into a blender.  Blend on Medium speed until mixture is smooth, approximately 30-40 seconds.  Add the sweetened condensed milk, milk and vanilla extract.  Blend on Medium speed until well-combined, approximately 30 seconds.

Transfer the chocolate cake batter into the bundt pan.  Use a spatula to spread the batter into an even layer.

Slowly pour the flan cake mixture on top of the chocolate cake batter.  Leave some room at the top of the pan for the cake to rise.

Cover the cake pan with foil and wrap it securely.

Fill a large baking pan halfway with hot water and place into the oven.  Place the cake pan in the water bath.

Bake for 1 1/2 hours.  Check for doneness by inserting a toothpick into the cake and it should come out clean.

Remove the cake pan from the water bath and allow to cool for at least 1 hour.

Cover the cake with foil and refrigerate for at least 6 hours.  Overnight is best.

Removing the cake:  Fill a large baking dish with hot water.  Place the cake pan in the water bath for 2 minutes.  During this time, run a knife around the cake, separating it from the pan.  Invert a cake plate over the cake pan and then flip it over.  Jiggle the cake pan a few times to loosen the cake.

Serve the cake with more caramel sauce or whipped cream.  Optionally, top with fresh fruit or nuts.

Yields: 8-10 servings

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Something magical happens when you bake this cake and the taste is simply amazing. This is a must-try!!

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