Choco Moist with a Difference

I had the opportunity to meet new friends at the Baking Session with Giatmara Putrajaya  (GM) recently. Cik Gu Hamzah, popularly echoed by his students, the 'Baking Guru' had an easy going, warm and friendly approach toward imparting his know-how on baking and cooking. Together with a few assistants, one of whom I noticed as a hard working student - Amira, we had full hands working on 4 recipes.

It was after several visits and meeting the staff of  GM that I finally blocked the whole day on 6 February 2010 for this baking session. The 4 recipes were then shared and I thoroughly enjoyed the day.

This first baking trial ( for me) is making 'Steamed Chocolate Moist Cake'

basic ingredients :

eggs - 3 med size, baking flour - 2 cups, Cocoa powder - 3/4 cups, castor sugar - 1 3/4 cups, corn oil - 1 cup, fresh milk - 1 cup, warm water - 1 cup + 1 tbs Nescafe powder (dissolved in the warm water),  a pinch of salt and 1/4 tsp sodium bicarbonate

 

for the chocolate topping, mix 1/2 cup of cocoa powder with 1 tin of evaporated milk and 1 cup of sugar (add less or more to your own sweetness taste) and cook over a los fire or double boiler until you get a lovely sticky choc topping - about 30-45 mins.

or for ' choc ganache' - mix 625 gm of cooking choclate with 500 whipping cream