No-bake Chocolate Tart

I'm still looking for a new oven. So it's been like 5 months I didn't bake anything. But that doesn't stop me for making sweets. Well, a bit, since I can't make cookies. But I can make tart! A no-bake tart. A chocolate tart. Sure is sweet :)

I come up with this tart from so many resources, and try to merge them to an edible tart.

No-bake Chocolate Tart

Serve 10-12 in 8-9" tart pan

For no-bake crust

About 180gr digestive biscuit, I use sari gandum

6 tbs butter

6 tbs maple syrup

4 tbs sugar (you can adjust the sweetness according to the biscuit you use, mine was rather plain so I use extra sugar)

For the chocolate ganache

300 ml chopped dark chocolate (you read it right, it's in ml. I chopped the chocolate in small pieces and put it in measuring cup)

250 ml heavy cream

pinch of salt

Crust :

1. Line the bottom of 8" springform pan with baking sheet. Set aside.

2. Melt the butter in a small bowl using microwave while you crust the biscuit into crumbs. Let it cool a bit.

3. In a medium bowl, combine the biscuit crumbs, melted butter, maple syrup and sugar. Mix until the crumbs are moistened and in a crumbly paste form. Transfer the crust onto lined springform pan. Level and press to the bottom of the pan about 0.5cm thick using hand or spatula and neatly taper at the edge.

4. Cover with plastic wrap and place in fridge about 3hours or until you get the filling ready. Can be stored for 2-3 days.

Chocolate Ganache

1. Chopped chocolate in small pieces and put it in measuring cup to more or less 300ml. Transfer chocolate to big bowl and put a pinch of salt in it too.

2. Heat the heavy cream in sauce pan, just until it start to boil. Slowly pour it to the chocolate bowl. Let it steep for 5 mins.

3. Mix the chocolate and cream gently to avoid any classic

ganache problems, such as curdles or bubbly ganache. Mix until chocolate and cream completely incorporated.

4. Pour the chocolate ganache to the prepared crust. Allow the tart to cool in room temperature before you chill it in fridge.

No-bake Chocolate Tart is ready to serve :)

Banana Whoopie Pie with Chocolate-Peanut Frosting

At some weekend, J asked me to bake pie. Out of nowhere.

Well, because he's gonna cook for the weekend, I asked him if he want me to bring some dessert. And pie is what he asked for. Why pie? I don't know. Really.

Anyway, and so I search "pie" at Tastespotting and Foodgawker. But another "pie" came out. And I kinda like this "pie" better. You know, with the frosting and the cakies (cake-cookies, yeah I just created that word). I mean, who doesn't like frosting, you just gotta ignore the calories and you're good to go for it. Go. Now.

Wait.

I haven't share the recipe yet. It's from Martha. The Banana Whoopie Pie.

And about the chocolate-peanut frosting, err.. I kinda forget where I got it. Basically, I just put a tablespoon of butter, sugar and a lot of sugar to the chocolate-peanut spread. Mix them together. Done.

Enjoy :)

Side note : I'm thinking to change my header. A lot of ideas in my mind. But I'm not sure which one suit The Butterism. You have an idea?

Chopped-Chocolate Coffee Cookies

Finally! My own recipe, after adapted from here and there, experienced a lot of errors, and goodness too, I present my own chocolate chip cookies recipe. Tadaaaa.....

Butterism Chopped Chocolate Cookies

make about 25 2" cookies

110 gr butter, room temperature

55 gr caster sugar

55 gr brown sugar

1 egg

3/4 tsp coffee essence (if you want a lighter version, you can change it to vanilla essence)

200 gr all purpose flour

150 gr chopped dark chocolate (not chocolate chip, trust me it's so much better if you go with the chopped chocolate)

nb: I change my recipe's name halfway writing this post, as I realized it doesn't involve chocolate chip at all.

1. Preheat the oven to 180 ^oC

2. Beat butter and both sugars in a mixing bowl, whisk until fully incorporated and the mixture's color turn into lighter brown.

3. Crack in the egg and add the essence, keep whisking until mixture is thick, smooth and shiny with no sugar lumps.

4. Stir in the flour, whisking just until half-combined. Stop the whisking and using spatula continue the mixing. Stir together gently, don't overmix the dough.

5. Add the main ingredient, stir in the chopped dark chocolate, and giving dough final stir to ensure no flour pockets remain.

6. Using tablespoon or cookie scoop, drop balls of cookie dough on an ungreased cookie sheets. Don't flatten the dough.

7. Bake it for 5 minutes, and then take the cookies out (don't forget to close your oven lid!) flatten the cookies with fork, and get them back where they should belong. Bake for 15-17 minutes more, until the cookies are golden brown and start to smell like heaven.

I think everybody has their own characteristic of chocolate chip cookies. Me, I like it crisp and thick, rich and chocolaty, and I found it already :) How do you like yours?

Concorde Cake My Way

I made this before, for my friend's birthday. The last disc broken up when i'm about to arrange them. Damn! one disk took me 2 hours to bake. Anyway, aside from the last broken disk (and of course i didn't give it to her) it actually great, the combination between meringue and dark chocolate mousse. I ended up eating half of that 20cm cake at 9 pm, after dinner! Hahaha i do realized that was a enormous calorie i had, and as i remember, i think i got some sugar-high back then XD

This time, again, and i don't know why, i chose to bake this again for another friend's birthday. I made smaller version, though. Cake-sliced size, about 4cm x 8cm. And i think it tastes better when you put it in a fridge for a while. Fyi, Concorde Cake is a satisfying dessert of the chocolate meringue disk and creamy layers of chocolate mousse, topped with meringue tubes. Because this is a Concorde Cake My Way, i made this more simple, just layers of sweet meringue and dark chocolate mousse with a dust of cocoa. Simple, but it will make you yell "Oh, my goodness!!"

Concorde Cake My Way

For Cocoa Meringue

280 gr (6-7) egg whites

500 gr icing sugar

3 tbs cocoa powder

For Dark Chocolate Mousse (you can prepare this the day before)

200 gr dark chocolate --> choose any of your favorite dark chocolate, the darker the better :)

200 ml cream

200 ml whipped cream

1 tsp vanilla extract

1/2 tsp salt

Meringue :

1. Prepare baking sheet. Draw shapes on the baking sheet as you want. It'll be easier later where to pipe. I drew 4cm x 8cm rectangles on mine. Fit about 9 pieces of rectangles, and still remain some space, so i drew more 2 lines 1cm x 28cm. Reverse the baking sheet, pipe on the other side.

2. Sift together the icing sugar and cocoa powder. Beat the egg whites with a electric mixer until soft peaks form. Gradually beat in the sugar-cocoa and the continue beating until stiff peaks form and the meringue looks glossy and smooth.

3. Preheat oven to 110C. Fit a piping bag with the large plain tube (or you can just cut your piping bag about 1cm). Fill with the meringue, pipe it over the prepared baking sheet, starting from the edge and working inwards filling the edge. With the remaining meringue, pipe into the long lines.

4. Bake for 2 hours, until the meringue is crisp and thoroughly dry. Let them cool and carefully peel off the paper.

Dark Chocolate Mousse :

1. Chop the dark chocolate into a smaller size. Put it in a microwave-save bowl. Microwave for 1 min, until they half melted and stir them. The heat will melt the rest.

2. Boil the cream with saucepan. When you starting to see bubbles, pout them over the melted chocolate. Let stand for 1-2 mins. This is what we called ganache.

3. Meanwhile, whip the cream with electric mixer. Make sure the cream is cold, and much better when your

bowl and beater is cold too. Fold in gently the whipped cream to chocolate ganache. Mix in vanilla and salt. Let it cool, and put in the fridge. You can eat it right away, or maybe you should wait for the meringue for better :D

Assembling :

With rosette piping tube, fill the mousse and pipe on a meringue. Top with another meringue, and pipe the mousse again. Place another meringue on top. Dust the cocoa powder.

If you like it, you can decorate the cake with the thin lines meringue. Cut them into small pieces and put the on top of the meringue, dust with cocoa powder. There you go! Cover and refrigerate for 2 hours before serving.

Taraaaa~ you have your concorde cake!

Espresso-Chocolate Shortbread Cookies

I love how the title sounds. It has Espresso, Chocolate, Shortbread and Cookies!! It just perfected each other. Got the recipe from Smitten Kitchen. It's easy and using simple ingredients. I think every baker will have these ingredients on hand already. The only one thing i don't like about this cookies (and some other cookies) is the waiting! Yep. In order to bake these cookies in square-shaped, we have to put it in freezer, so we can cut the dough in shape. Urrghh...It made me checking the dough every minutes i have.

And finally, time to bake them! First batch came out not so great, i think because it still unbaked. Resulted still chewy inside. But hey, i learned. So second batch, i lower the oven temperature a bit and baked it a lil longer than the first one. Woohooo... came out grrreatt! and the best thing is, it still crunchy after a few days (fyi, i gave some to my friend, and he's the one who said so. Mine? it didn't even last for 2 days!)

Espresso-Chocolate Shortbread Cookies
From Smitten Kitchen

Makes 32 cookies

1 tablespoon instant espresso powder
1 tablespoon boiling water
2 sticks (8 ounces) unsalted butter, at room temperature
2/3 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
4 ounces bittersweet chocolate (plain, or a toffee variety), finely chopped, or 3/4 cup store-bought mini chocolate chips
Confectioners’ sugar, for dusting (optional)

1. Dissolve the espresso in the boiling water, and set aside to cool.

2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in the vanilla and espresso, then reduce the mixer speed to low and add the flour, mixing only until it disappears into the dough. Don’t work the dough much once the flour is incorporated. Fold in the chopped chocolate with a sturdy rubber spatula.

3. Using the spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.

4. Position the racks to divide the oven into thirds and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.

5. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet.

6. Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. The shortbreads will be very pale–they shouldn’t take on much color. Transfer the cookies to a rack.

7. If you’d like, dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving.