Wednesday, April 30, 2014

Flourless Chocolate Cake with Red Kidney Beans

The first question my kids asked after seeing this cake is, "Mum, what's that? It's so dark!" I just told them that it was a chocolate cake. I'd probably told them half of the truth and it's only my "not so liked bean's son" had the dare to try it even he knew it wasn't an ordinary chocolate cake. After taking one piece of it, he went straight for something else in the pantry and never touch the cake again!

However, my husband thinks this is a really nice cake, so moist and soft.  He urges me to share it so there you are, a flourless chocolate cake with red kidney beans.  Before I bake it, I don't know what to expect as I rarely bake cake without flour but I am pleased with the texture of the cake, and the taste of beans mixed with the cocoa powder, it's a bit liked those Japanese cake made with aduki beans. Maybe next time, I will ice it with some maccha (green tea) flavoured cream and that may make the cake more presentable!

Flourless Chocolate Cake with Red Kidney Beans


1 can (410g) of Red Kidney Beans
1 tablespoon water
1 teaspoon vanilla essence
100g butter, soften
150g caster sugar
60g cocoa powder
2 teaspoons instant coffee powder
1 teaspoon baking powder
1/2 teaspoon soda bicarbonate
4 eggs


  1. Preheat oven at 170c. Line a round cake tin with baking paper.
  2. Drain and rinse the beans. Process the beans with water, vanilla and 1 egg in a blender until smooth. Set aside.
  3. Beat butter and sugar until fluffy, add eggs and bean mixture. Stir well. then finally add the sifted dry ingredients.
  4. Bake for 40-50 minutes or until the skewer come out clean after inserting into the cake.

Monday, April 7, 2014

Easter treats with Choc-Peanut Tartlets and Salted Caramel Tart

How can you celebrate Easter without chocolate? Here are two very simple and easy tartlets and tart that may make the preparation of Easter much easier for you.  

This year my daughter will be having Easter in France and I'm going to miss her very much. My son may feel happy that he can get all the Easter eggs but she reckons she would get better chocolate eggs in France. My little girl is growing up as a young lady, learning to drive, to be independent, to achieve her best in life.  I'm missing the fun time when the kids believed in Easter Bunny and got so excited on Easter Sunday for the Easter eggs hunt!  However, the big kids still love Easter eggs and chocolate treats for Easter!

Have a happy Easter and enjoy a great time with your family! 

Choc-Peanut Tartlets

frozen tartlet cases
peanut butter
dark cooking chocolate and white chocolate
100 & 1000 sprinkles and Easter eggs

Bake the tartlet cases followed by the instruction of the package.  Spoon in peanut butter into the cases and then toped with melted chocolate, decorated with sprinkles or Easter eggs.

Salted Caramel Tart

1 frozen tart case
1/4 cup caster sugar
25ml water + extra 2 tablespoons water
25g butter
1/2 can of 397ml condensed milk
1/4 teaspoon salt
almond flakes for decoration
melted chocolate for decoration


  1. Bake the tart case followed by the instruction of the package.
  2. Meanwhile, place sugar and 25ml water into a small saucepan, boil till sugar dissolved.
  3. Bring to boil till dark golden colour, remove from heat and add the extra 2 tablespoons. The mixture is very hot, watch out for spit!
  4. Then add butter to the caramel followed by condensed milk and salt. Return to heat till boil. Let cool before fill into the case.
  5. Decoration the cake with melted chocolate and almond.