Chocolate Filigree Torte  

Posted by: Margie's Corner in , ,

Recipe take from book of chocolate by Hamlyn

Bake this cake a few months ago, from the book of chocolate by Hamyln.

This book was a present from Sianne, when she came to visit me last december with her family. We've been planning to bake this Chocolate Torte 6 months ago, but everybody too busy ..

Im busy busy with my little monster, and Sianne is busy with her Master Course.

finally we managed to bake this chocolate cake together.

I change the recipe of the chocolate cake to suit my taste, because the chocolate cake from the Hamlyn recipe book was so hard , I used my chocolate sponge cake recipe from Women's weekly Chocolate cakes Book.

Malcolm also loves the cake, he even asked for another Piece of chocolate cake...

Mama ...................pleaseeeeeeeeee....


3 eggs

110 gr caster sugar

35 gr plain flour

35 gr corn flour

35 gr self -raising flour
2 tbsps cocoa powder
25 gr cocoa powder
2 tsp powdered gelatine
3 tbsp cold water
200 gr plain chocolate, chopped
500 gr mascarpone cheese, at room temperature
75 gr caster sugar
1 tsp vanilla essence
200 gr greek yoghurt
4 tbsp hot water
How to :
-Grease and line a 23 cm (9 inch ) springform cake tin
-Beat the eggs in small bowl with electric mixer about 8 mins or until thick and creamy.
gradually add sugar, beating until dissolved between each addition.
transfer mixture to large bowl, gently fold in triple-sifted dry ingredients.
spread mixture into prepared tin
Bake in moderate oven 180 oC about 25 mins
cool on a wire rack
-Sprinkle the gelatine over the cold water and leave for 5 mins.
-Grease and line a 20 cm springform cake tin.
-cut the sponge in half horizontally and put half in the tin.
-stand the bowl of gelatine in hot water until melted.
- Melt 175 gr of the chocolate .
- beat the mascarpone, sugar, vanilla, yoghurt and hot water.
- whisking well, gradually pour the melted gelatine into the mascarpone mixture.
spoon half into a separate bowl and beat in the chocolate.
turn this into the tin
cover with the second sponge, then the remaining mascarpone mixture.
( if the mascarpone mixture has already started to set, beat in a little hot water).
Chilled overnight.
To decorate, melt the remaining chocolate and drizzle over the torte, Chill before serving

New Blog for Cooking and Baking  

Posted by: Margie's Corner in

I've decided to create another blog to put all the posting for my cooking and baking, instead of putting in together in my old blog.

It's been a while since my last post in m-corner, ^_*
blame me that I'm so lazy and I don't have enough time to sit and upload my blog..
My noity lil monster a bit clingy to me .
I think he just can't let me do my own hobby, sitting in from of the computer , with a cup of coffee , browsing for new recipes or read blogs from friends or other people who baked and cooked yummy stuff....

Hope that I will have time to update.. while he's sleeping.......

Crispy Chicken with Sweet and Sour Sauce  

Posted by: Margie's Corner in

2 pcs of chicken breast fillet
Oil for deep frying
2 tbsp soy sauce
1/2 tbsp of wine
Tapioca starch Flour

How to:

1. cut/slice the chicken into pieces, depends on what you want, cubed or julienne
2. marinade with soy sauce and wine for approx 15 mins
3. coat with tapioca starch Flour
4. Deep fried the chicken until cook.

Sweet and Sour Sauce

Cook Time: 5 minutes


1/3 cup white or rice vinegar (Note: rice vinegar gives better results)
4 tablespoons brown sugar
1 tablespoon ketchup
1 teaspoon soy sauce
2 teaspoons cornstarch mixed with 4 teaspoons water


Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot.
Mix together the cornstarch and water, add to the other ingredients and stir to thicken.(If desired, you can add 1 green pepper, cut into chunks, and pineapple chunks as desired after adding the cornstarch.
For a thicker sauce, increase the cornstarch to 4 teaspoons while keeping the water constant.)

Coffee Walnut Cake  

Posted by: Margie's Corner in ,

I love Coffee..................
I always thought that I just drank coffee for the 'warmth' and 'flavor' of it.
but It was the experience of coffee I said I kept returning too, snuggling into a comfy coffee-shop seat with a cup of your favourite foaming coffee in hand.
It's always over coffee you talk to friends about life, love, family and everything....
when i choose coffee cheesecake instead of new york cheese cake , coffee biscuit instead of butter biscuit.., and prefer any kind of dessert with coffee as part of the ingredients....
I knew it.... Yes....Iam Addicted.... ^________________^
bought this book and found out this recipe . I can smell the coffee flavour from the oven, when I baked this cake. Can't wait to try a piece of it...
Recipe from Women's weekly BAKE

Coffee Walnut Loaf
preparation time 25 mins
cooking time 45 min
serves 10
2/3 cup ( 70 gr) roasted walnuts
125 gr butter, chopped
1 cup (220 gr) caster sugar
1/2 cup ( 125 ml) milk
2 tbsp instant coffee granules
1 1/3 cups (200gr) self-raising flour
2 tsp ground cinnamon
2 eggs beaten lightly
Coffee Icing
1 tbsp boiling water
2 tsp instant coffee granules
2 tsp butter
1 cup ( 160 gr) icing sugar
How To:
1. Preheat oven to 160 o C/140 o C fan forced. grease 14 cm x 21 cm Loaf pan. line base and long sides with baking paper, extending paper 2 cm over sides
2. Chop half of the nuts
3. Stir butter, sugar, milk and coffeee in small saucepan over low heat until mooth. Sift flour and cinnamon into medium bowl, stir in butter mixture , egg and chopped walnuts. Pour mixture into pan.
4. Bake loaf 15 mins, Sprinkle with remaining nuts, bake further 30 minutes. Stand loaf in pan 10 mins, turn, top-side up , onto wire rack to cool.
5. Make coffee icing, drizzle icing over loaf.
Coffee Icing
Combine the water , coffee and butter in small heatproof bowl, stir in sifted icing sugar to from a firm paste. Place bowl over small saucepan of simmering water, stir until icing is spreadable.