For Being a Malaysian

Independence day fell on a Monday. There isn't much of fireworks or celebration this year since swineflu is so contagious. We have gotten ourselves a little gathering for BBQ instead. I decided to try Elin's Chocolate Cake with Rich Chocolate Ganache.

We had real good helpers, calling them gentlement for standing so long at the fire grilling. I've made homemade garlic butter for the loaf of french bread. I smiled as everyone went "what? garlic bread finished?" well.. I wasn't the one to blame since I didnt buy the bread, but the butter was not quite enough as well. I'll take that as they loved it. The recipe was from my sifu (god sister). It's really simple to make, I don't understand why it's overpriced, store bought. I like homemade ones as I can put in more garlic for a stronger taste. I mashed the garlic with my grandma's really old brick type of pounder, till fine with some little bits of garlic.

I've never really had BBQ marshmallows before. It tasted surprisingly great, where the inner part of the marshmallow melts and the outside is just crunchy. I might just buy a pack of marshmallows and do it with my stove! (it was just an idea). And there goes our chicken wings, sausages and ham. I didn't get to picture the yummy prawns my friend marinated and the really good Tom Yam squid.

The chocolate cake seemed to turned out to look like brownies after I chilled it, which was good cause it's easier to be picked up from the plate.


Chocolate Cake with Rich Chocolate Ganache Recipe
(see the original recipe by Elin)

For the cake:
5 egg yolks
20g sugar

5 egg whites
110g sugar

120g plain flour
10g cocoa powder

60g butter
60g dark chocolate



Method:
Preheat oven at 180C. Whisk egg whites and sugar till it's soft peaks. Beat egg yolks and sugar in a separate bowl. Melt butter and chocolate over a pot of simmering water. Fold 1/3 of the egg whites into the egg yolks mixture until blended. Gently fold in the rest. Fold in sifted flour and cocoa powder. Lastly, fold in melted butter and chocolate without deflating the batter. Pour the cake batter into a 12" x 12" square pan lined with parchment paper. Bake for 20-25min or until a skewer comes out clean.

For the Chocolate Ganache:
300g dark chocolate, chopped coarsely
250g whipping cream (I used non-dairy and skipped the honey)
30g butter
1tbsp honey

Melt dark chocolate with whipping cream over a pot of simmering water. Add in butter and honey and stir until completely melted. Let it cool slightly. Pour over the cake and let it chill in the fridge for a few hours.

Thanks to Elin for sharing this recipe. My friends liked them very much!

Happy Independence Day, Malaysia!