My Irish Cream Chocolate Trifle

There are times when one can feel really uncertain about things in life. No matter how much you try, or how much effort you put into something, it's very frustrating to know that there isn't a definite answer or at least, nothing to give you some kind of temporary assurance. When bombs like this explodes, I hide in my kitchen.

I probably mentioned this before somewhere but the kitchen is truly where healing really begins. I guess it's because not only it's banged with food that gives one the feeling of security and abundance(think disasters and shelters) but also your mind tend to take a break from all the nervous breakdown and just concentrate on whatever your hand is working on. Be it stirring a pot, kneading a dough or folding a batter, suddenly the brain just KIV whatever that has been on the mind. You are not aware that you are not thinking bout your problems, and the best thing is you are not even wary that you are beginning to feel better.

No matter how hard life has been on you, no matter how insecure or unsure you are bout things, you can definitely be sure that mixing some yolks and sugar and chocolate will definitely give you custard. This is not just any boring old fashioned plain O' custard, but something thick and luscious and so intensely chocolaty, that you can pour over some Irish cream soaked chocolate sponges and fruits. Top with some freshly whipped cream and leave it to chill completely, and pass off as a trifle. Or even better, birthday trifle.

So it's a Friday night alone in my comforting kitchen, happily cooking away with wine in hand and alcohol soaked desserts and a birthday party to look forward to tomorrow. The heck with calories and fats. I got a birthday boy to celebrate and a soul in need of some top class comfort.


Note: There isn't a solid recipe because this is something I always whip up whenever I am asked to bring pudding to a party. Anyway just use whatever feels right and do whatever you feel like. Its your own bloody kitchen, no one's gonna say no.

My Irish Cream Chocolate Trifle

1 loaf of chocolate cake (store bought cake is fine, Victoria, pound or sponge. Whatever that's your liking although I prefer to make my own chocolate Victoria sponge)

3/4 cup Good strong coffee, warm

3/4 cup of Baileys Irish Cream

2 tbsp vanilla extract (Again, I made my own by soaking some vanilla pods in vodka but feel free to use store bought)

Chocolate Custard from Nigella's Chocolate Cherry Trifle recipe. I pretty much follow everything there except that I added in a pinch of salt and steeped the cream and milk with the vanilla for about 20 minutes before heating it up. Once custard is made leave to cool completely before assembling.

Fruits of your choice (In this case it's strawberries and blueberries)

600ml Heavy Cream

Dark chocolate, to shave on top

Firstly mix the coffee, baileys and vanilla together in a bowl and slice up the loaf cake. Arrange the slices onto your serving dish/container, making sure that there is no gaps in between. Pour the coffee and Baileys mixture over, making sure that every slice of cake has drink up the liquid. Squish and squash if you must to make sure there is no holes and gaps in between, but do not press down the cake layer.

Next cut up the fruits and spread over the cake layer. I usually cut them up into chunks and sometimes even soak the fruits (especially berries) in some pomegranate juice to spruce up a little, although this step is entirely optional.

Then, make sure the custard is completely cooled to room temperature before pouring over the fruits and cake layer. Should there be fruits peeking out at the side, leave it as I think it's aesthetically enticing. But if the OCD in you can't handle that then fine you may tuck in the fruit to create the parallel layering effect. Shake the dish/container a little to make sure that the custard runs into all gaps and smooths out, then cover the dish/container with a clingwrap and leave to set in the fridge, preferably overnight or at least 4 hours.

Just before serving, whip up the cream and top over the custard layer. You may use a spoon to create some swirl if you like, or shave a bit of dark chocolate on top or even just cocoa powder. It's entirely up to you.

And there, have fun licking the bowl on the kitchen floor :)

Engagement, Excitement and a brownie so Extraordinary

So again, another hiatus. Not only would I not want to give you the excuse of me being really busy with school and exam and of course, Yours truly 21st birthday party, but also I would not continue to talk crap and just update you with the little things I've been cooking up.

First and for most, in every baker's diary, there will be one particular incident that really becomes the front page of their lives. I wouldn't say the cake that I'm about to talk bout to be one of those incident, but heck I sure will have it as the background of the content page.

No hell idea what it really means but I suppose it must be something like Happy Engagement. If you watch Cake Boss on Youtube, you might not believe that a life of a baker could actually get as far to meeting the state mayor or going to a Sesame street set. However when I got to Sara's engagement day, I truly believe that delivering cakes DO open up your eyes.

Other than feeling all mighty proud of my cake being the centerpiece, there are many other cakes and sweets from other bakers too. I wish the couple my deepest best of wishes and may their love life be as sweet as this whole bed is. Just make sure there's Bagon spray near the bedsides though.

Next, would be these little morsels of sweet and tangy chocolaty squares coming from the delightful Nigella Lawson. Her first book, How to be a domestic kitchen Goddess is truly a book written by the Goddess herself. For those of you who think you can't bake, please just go get that book and get ready to be proven wrong. It's not the sophisticated stuff that makes you a great baker, is those simple little life pleasures that you mix in little surprises that makes you a true baker. Or you know, at least a clever kitchen minx.

Next up, my 21st birthday post :)

Pavlova

Pavlova. I mean just by saying the word makes me feel like I'm wearing lacy dresses sitting in an English rose garden with some ballerina music playing in the background and gazing upon the mellow hills beyond.

It's basically a meringue topped with cream and fruits, named after the famous ballerina, Anna Pavlova. I must say I have yet eaten anyone else personal definition of a classic pavlova, but I'm definitely turned off by those jumblebee fruit salad with juices crumbling the meringue below, making everything a sweet squoggish mess passing themselves off as pavlova. That my dear friend, is a sin too dear to be forgiven. 

Have I told you I suck in meringue and genuinely fear baking anything that is remotely meringue related? It was until this New year's day that I've overcame my fear and pitched on a wild ride with all the baked sweeten egg whites in the baking world. If something as explicitly detailed as a Macaron can be churn out from my rather amateur hands, what more a meringue which is basically just whipping up the egg whites and sugar? I mean there is no pipping required no macaronage involved... right?

The beating and everything is easy, shaping the meringue disc on the tray is easy (may I say fun too) but the baking was not. I vaguely remember in one of Nigella Bite's episode, she said to put the meringue into a hot oven and then quickly turn it out to a lower temperature. So as to the 'shock' the meringue or something (her facial expression was priceless) then leave the pavlova to bake and eventually cool down together with the oven. I totally did that. I let the meringue bake, leave the tray in the oven when the timer goes off... and I went out.

 

Halfway having lunch with my friends, Mom called in extreme horror telling me that 'whatever you are baking sank terribly in the middle.' I tried to keep cool... No big deal right? anyway there will be cream to cover everything and it is suppose to be soft and marshmallow like in the centre so I'm okay. But when I returned and gazed upon my slightly browned meringue I can't help but to blame myself... Katherine you shouldn't have went out!!!

But well it's not end of the world yet. I still whipped up some cream and chop up some strawberries and assemble everything together. The sinking kindda give me a well to contain the cream and actually, everything is not too bad. Pavlova can be a rather forgiving dessert don't you think? At least anything that can be covered with cream and still look beautiful as long as there's strawberries. And dare I boast, these are rosewater perfumed Strawberries.

Definitely one of the best, tamed and elegant tea time dessert on a hot sunday afternoon.

Nigella's Pavlova

There isn't a specific recipe because I got everything from Youtube. If you were to search Google you'll probably find her Christmas version one or the Chocolate raspberries one. Anyway, for each egg white you will need 4 tbsp of sugar (I use 4 here, so 16 tbsp of sugar for me) and while the whites are beating up, gradually add in the sugar spoonful by spoonful. When it turns into a shiny glossy peak, gently fold in 1 tbsp of cornflour and 1 tbsp of vinegar (white wine or balsamic is fine). Spoon the meringue batter onto a tray and shape into a circle, not too flatly though, and put into a preheated 150 degree oven and immediately turn it down to 100 degree. I left my meringue to bake for bout 1 hour and leave it to cool with the oven completely. I suggest cranking the oven door a little coz in my case, steam wasn't able to escape from the oven and hence was trapped into the meringue and cause the sinking. 

While the meringue was baking, you can start marinating the strawberries by chopping bout 300g of strawberries into small cubes. Sprinkle over bout 1 tbsp of sugar and bout 2 tsp of rosewater (more if you like) Once meringue is ready, whip up some cream and top it over the meringue and then followed by the strawberries. I would suggest chilling the dessert before eating as it taste really, really good. 

Nigella's Chocolate Fudge Cake

First, let me start off this post with 2 words: Nigella Lawson.



Although I sometimes like to pretend to be like her (which girl don't?) cooking gracefully and seductively in the kitchen, I do personally feel that her recipes are not getting as much credit as her wits and looks does. Sure she is really beautiful and I adore her Rubensque curves and deep set eyes with hanging lashes, not to forget her crown of raven hair and cute British accent. But people often put more attention to her life and other commercial stuff in front of what her main attraction is - her recipes.





I've read tons of people saying how inaccurate her recipes how, how hard they are to follow etc. But honestly, I don't think so. None of her recipes gave me too much kitchen disasters so far, but you do need to have the culinary common sense to make them.Take this cake for example. All you need is just 2 bowls and one wooden spoon, if you know how to stir and beat sugar and butter together. Sieve if you wanna pretend to be competent, or throw everything into the mixer or processor if you are really amateur.



And as her recipe says, this cake is so moist and full of chocolate and a total pleasure to bake. Not to mention, how tall and dark and proud it stands once it's all done. I happily baked this cake again for a friend's birthday last year and just as how the guests in Nigella's show all appears to be satisfiedly fed, so were the people at the party.

Chocolate Fudge Cake Recipe

Enjoy!