A super simple 3 Ingredient Nama Chocolate recipe - only dark chocolate, heavy cream, and some matcha powder! It is a fast and easy no-bake recipe. If you like Royce's Nama Chocolate, you will like this too 😉

This Nama Chocolate is made with dark chocolate, and dusted with matcha powder for a hint of matcha flavour. You can substitute matcha powder with cocoa powder instead if you prefer. 

This Chocolate Banana Chiffon Cake is a fluffy, chocolate banana dream. The chocolate chiffon cake is filled with chocolate banana cream - inspired by Cooking Tree 쿠킹트리.  

I loved how this cake turned out in terms of the flavour and design. It's my first time filling chiffon cake with cream, which can be quite tricky as the cake might tear if you fill it too much. Not only is it a unique decoration technique that Cooking Tree created, it adds flavour in an innovative way.

Who would have thought that you can fill a chiffon cake like a choux puff? 😄


Overall, I love how this cake turned out in terms of the flavour and design. My hubby is a fan of the chocolate and banana combination, so I am glad to have a new recipe for him! 🥰

This Brownie Cheesecake Recipe combines the best of both worlds - brownies and cheesecake! It has a chocolatey brownie base, swirled with smooth, rich cheesecake, and topped with fresh raspberries. 

Even though it sounds troublesome to prepare 2 separate batters - a brownie batter and a cheesecake batter - it actually isn't that much of a hassle! This is because you can prepare each of the batter in a bowl (no need to wash too many dishes).

This recipe is inspired by a Raspberry Brownie Cheesecake that I had in a cafe called Unknown Chapter Coffee Roasters in Christchurch, New Zealand. It was our last day in New Zealand, and we chanced upon this cafe. So glad that we had brunch there, because everything was so good! Apart from the cake, we also ordered a Mango Coconut Smoothie and Big Breakfast. 

The highlight was the Brownie Cheesecake, and Jon requested for me to try to recreate it. It's been more than a year since we went to New Zealand, and I finally found the time to remake this recipe! I tried my best to make it like the one we had in the cafe, and I think it came close enough 😋P.S. Watch the video below to see the cafe and its delicious food!

If you love brownies and cheesecake, this cake highly recommended for you! Simple and easy to make. You can even slice the cake and freeze, and take it out to defrost whenever a sweet craving arrives 😋

BROWNIE CHEESECAKE RECIPE WITH RASPBERRIES
by Sumopocky

Equipment
6 inch round cake pan
Baking paper

Ingredients
[For Brownie]
225g of Dark Chocolate
75g of Unsalted Butter (room temp)
1.5 Eggs
75g of Caster Sugar
30ml of Heavy Cream (room temp)
80g of Cake Flour

[For Cheesecake]
300g of Cream Cheese (room temp)
50g of Caster Sugar
1.5 Eggs
30ml of Heavy Cream (room temp)
15g of Cake Flour

[Others]
100g Punnet of Raspberries (washed & dried)

Directions
1. Preheat oven to 170°C.
2. Prepare brownie batter. In a metal bowl, add unsalted butter and milk chocolate and dissolve in a water bath/over a pot of boiling hot water.
3. To the bowl in step 1, Add eggs, sugar and fresh cream, and mix well with a whisk each time.
4. Sift in cake flour, mix well, and set aside.
5. Prepare cheesecake batter. Beat the cream cheese and sugar in a bowl.
6. Add eggs and whipped cream, mixing well. Sift in cake flour and mix well. Set aside.
7. Line the cake pan with baking paper. First, pour in the brownie batter from step 4. Then, gently pour in the cheesecake batter from step 6.
7. Using a chopstick/fork/spatula, gently swirl the batter so that they blend slightly together. Add the raspberries on top.

8. Bake in a preheated oven at 170°C for 40 minutes.
9. Let it cool, then cling-wrap it and chill in the fridge completely before serving. Enjoy!

Merry Christmas everybody! I'm excited to share this No Bake Chocolate Cake Recipe with you. Apart from being No Bake, it is also No Flour and No Added Sugar. Plus, it is super simple to make. It will be great for potlucks this festive season, or birthday celebrations on other days of the year 🥳
I've made a similar flourless chocolate cake before, but this recipe is slightly different and has more texture because I added dried cranberries and biscuits. This helps to balance out the richness of the chocolate.

It's also my first time using this silicone mould, which I ordered online. Love how simple it is to get an elegant design just by using the silicone mould, definitely a good investment. Plus, they are easy to store. I hope I can find the time to experiment with more recipes to use this mould next year! #2020Resolution

Anyway, hope you enjoy this recipe, and thank you for supporting Sumopocky for yet another year! 🥰Have a great start to the new decade in 2020 🥂

NO BAKE CHOCOLATE CAKE RECIPE (NO FLOUR)
by Sumopocky

Yield: 7.5cm diameter cake (approx 8 - 12 servings)

Ingredients
80g of Digestive Biscuits 
3 tablespoons of Fresh Milk
190g of Dark Chocolate
60g of White Chocolate
30g of Unsalted Butter
260ml of Fresh Cream
1.5 tbsp of Dried Cranberries
3 tbsp of Nutella
Cocoa powder (for sprinkling)
Cherries (optional for decoration)

Directions
1. In a ziplock/plastic bag, crush the digestive biscuits into bite-sized chunks.
2. Pour in the fresh milk, and massage into the biscuits. Set aside
3. In a separate metal bowl, melt the dark chocolate and white chocolate over a water bath.
4. Add the butter and stir till melted.
5. Gradually add the fresh cream while mixing.
6. Mix in the dried cranberries.
7. Transfer the chocolate mixture to a silicone cake mould.
8. Add the biscuits from step 2 for the "base". It doesn't have to be neat, just spread it around.
9. Add the nutella and spread it as the top layer.
10. Cover the cake with cling wrap and refrigerate for at least 3 hours.
11. Carefully remove the cake and dust the top with cocoa powder.
12. Finish decorating with 2 cherries on top.
13. Serve chilled and enjoy!

 

This Vegan Chocolate Mousse is made with only 3 ingredients - fresh coconut milk, cocoa powder, dark chocolate. No added sugar 😊 As an optional step, you can also add bananas!

It's super simple to make and no baking is required. All you need to do is to combine the ingredients and let it chill in the fridge. An easy vegan recipe for a rich, chocolatey mousse!

I added banana as my hubby loves chocolate banana flavour. He is always requesting for chocolate banana cake, so sometimes I surprise him something apart from cake that is still in that flavour. But if you wish, you can always leave out the bananas and the mousse will taste equally good.

Try this recipe out for yourself!

COCONUT MILK CHOCOLATE MOUSSE RECIPE
by Sumopocky

Yield
Serving: 2 medium cups or 4 small cups

Ingredients
300ml of fresh coconut milk
3 tbsp of cocoa powder
100g of dark chocolate (melted & cooled to room temperature)
2 bananas (for mashing)
1 banana (for decoration)

Directions
1. In a bowl, beat the cold coconut milk and cocoa powder till well combined. The mixture will start to thicken.
2. Pour the melted chocolate into the mixture and whisk well. Set it aside.
3. Slice 2 bananas and mash through a sieve.
4. Pour a layer of mousse mixture from step 2 into a glass or ramekin. Then, fill with a thin layer of mashed bananas. Pour another layer of mousse. Finally, decorate with sliced bananas.
5. Chill in the fridge for at least two hours before serving.

This Flourless Chocolate Cake is rich, smooth and easy to make. It's a great cake to bake if you are looking for something simple yet delicious. Plus, it only requires 5 key ingredients!

I've baked this low-carb cake multiple times for friends and family, and to satisfy those chocolate-cravings 😋What I love about it is the mousse-like smoothness that carries a bit of firmness, so it's not too "soft" and light. 

Decorating this cake is also super simple, simply dust some cocoa powder on the top. Of course, this is optional, and you can always serve the cake without the cocoa powder. 😊

The benefit of this flourless cake is that there is not flour substitute like potato or corn starch that are added texture, but might be higher in calorific value. You can also reduce this recipe in half if you are making it for just a few pax. Highly recommended, especially for chocolate lovers! 

FLOURLESS CHOCOLATE CAKE RECIPE 
(5 Ingredients Cake)
by Sumopocky

Equipment
8 inch springform pan
*You can also use a smaller cake pan, which will give you a taller cake. Just increase baking time by a couple of minutes

Ingredients
200g of Unsalted Butter
400g of Dark Chocolate
20g of Caster Sugar
6 Eggs
140ml of Heavy Cream

Directions
1. Preheat the oven to 180°C (356°F).
2. In a heat-proof bowl, melt the dark chocolate and butter over a water bath. Stir till smooth.
3. Add the sugar, and mix well.
4. Beat the eggs and add into the mixture gradually, stirring well between each addition.
5. Stir in the heavy cream.
6. Pour the mixture into a lined cake pan and transfer to a baking tray. Tap gently on the counter top to remove air bubbles. Pour water in the baking tray to create a water bath. Bake for 20 minutes.
7. When it's cooled to room temperature, wrap the cake in the mould with cling wrap, and refrigerate overnight.
8.  Gently remove the cake and dust with cocoa powder. I decorated the cake with some macarons, but it is totally optional if you choose to leave it out ☺️ Cut the cake with a sharp, warm knife. Enjoy!

Happy mid-autumn festival! This is a simple tutorial on how I made Brownie "Mooncakes" - brownies shaped like mooncakes. You can use your favourite brownie recipe, but I would highly recommend using a fudgy brownie recipe. This is so that it wouldn't be too "cake-y" and crumble instead of holding the mooncake shape. 

I used a hand-pressure moon cake mould to make this, so that it is easier to push the brownie out from the mould. I could only find square ones in the baking store near my house. I'd love to try making round versions in the future!

Hand-pressure Moon Cake Mould | Pic credit 

Important: the brownie has to be chilled in the fridge for at least 2 hours so that it is sturdy enough to retain the shape of the mould. If the brownie is too hard when it is removed from the fridge, let it warm it slightly (5 minutes in Singapore weather). Make sure it's not left out for too long, if not it might become too soft to handle.


Another tip is to brush the mould with butter so that it is easier to remove the brownie. I struggled with a few of them because the brownie kept getting stuck to the top of my mould.

Hope you enjoyed this tutorial!

Hi, Happy June to you! Can you believe it's already mid-year? The first half of 2018 seemed to go by so quickly. At the start of the year, I made a promise to myself to love myself more, and to spend more quality time with loved ones. 

The decision to do so meant taking more breaks and time-off to rest and recuperate - that translated to less time for baking orders and updating Sumopocky. Despite so, I'm truly thankful for those who still continue to support Sumopocky, who continue to visit this page and leave your comments, and for your patience and understanding with the slower pace of orders 😊

WHY DID I DECIDE TO SLOW MY LIFE DOWN?

A hectic lifestyle "steals" our rest time, leaving no space to tune out and recharge. In the book "The Weekend Effect", it believes that this does not have to be the case, and that we can save our weekends for a more meaningful life.

For the longest time, it was true that I didn't have a weekend.

Weekdays = Office Job

Weekends (sometimes even weeknights) = Baking 

There was barely any time for rest. And whenever I rested, I felt GUILTY for not being productive. I'd feel anxious all the time, and it reached a point where I felt like I was going to have a meltdown. I HAD FORGOTTEN HOW TO RELAX #anxiety 

HOW DID YOU SLOW DOWN THE PACE OF LIFE?

My loved ones seemed to notice that I was reaching a breaking point, so they asked me to take a break. I listened, and accepted fewer orders. It was hard to get accustomed to having free time, almost unnatural. 

IS IT WORTH IT?

Half a year later, I'm now in a much better place. Less stressed, and more able to appreciate the joy of doing nothing 🍃 Now I remember to take it easy - work hard, but rest hard too. Always remember to love yourself. 

And with more time on my hands, I actually had the time to get explore and get inspired to try recipes again. Case in point, I've been wanting to re-create Marks & Spencers' Chocolate Coated Cornflakes (because they are absolutely yummy but expensive to snack on frequently).

My version is a Chocolate Coated Granola - vegan, no bake, and super easy to make! And it's a low-cost alternative to Marks & Spencers' too 😉I replaced cornflakes with granola as I personally prefer the texture (you can stick to cornflakes if you want too), and used dark chocolate instead of milk chocolate. Only 2 ingredients are needed for this recipe! If you make it, do let me know how it goes for you! 😊

Chocolate Coated Granola Recipe 
(Vegan, No-Bake, Easy!)
by Sumopocky

Ingredients
270g of Vegan Dark Chocolate Chips
300g of Granola

Directions
1. Temper the dark chocolate. Place the chocolate in a microwaveable bowl, and microwave on high in 30s intervals, stirring between each round. Continue until the chocolate is fully melted and surface looks glossy. Using a kitchen thermometer, stir the chocolate till it cools to about 95°F (35°C).
2. Pour and stir in the granola. Mix well till every part is coated.
3. Pour the chocolate granola mixture into a pan that is lined with parchment paper. Smooth and even it out, then refrigerate till the chocolate hardens.
4. Remove from the fridge, and slice the chocolate granola block into bite-size pieces.
5. Enjoy! This can be stored in the fridge for long and makes a great snack.

 

3 things I kept in mind when creating this recipe for my husband:

1. Flavour has to be rich (he doesn't enjoy light cakes)

2. It has to be chocolate-y, as that's his favourite dessert flavour

3. Spam bananas, because he loves bananas! 

Banana~ 

The end result is a rich chocolate cheesecake mixed with fresh bananas, topped with dark chocolate ganache. And... it passed my husband's test because he said he loves it! (or maybe he just doesn't want to hurt my feelings ♥)


I must admit, our taste buds are starting to become quite similar. Before we dated, my preference for desserts skewed towards Japanese-style, i.e. light, not-rich. In addition, I usually went for the fruity or vanilla flavours. Ever since we got together, I began to crave for rich, chocolate-y flavours. It's true that couples start to behave like each other (in our case, it's our stomachs that have synchronised haha).

Do try out this simple, no-bake cheesecake. Hope you enjoy this cake as much as we did!

CHOCOLATE BANANA CHEESECAKE RECIPE  (No-Bake!)
by Sumopocky

7" Springfoam Cake Pan

Ingredients
[For Biscuit Base]
85g of Plain/Digestive biscuits
25g of Caster sugar
45g of Unsalted Butter

[For Chocolate Banana Cheesecake]
3 bananas, mashed
1 banana, sliced (for base)
1 banana, sliced (for decoration)
250g of Dark Chocolate Chips
350g of Cream Cheese
300g of Heavy Cream
20g of Caster sugar
8g of Gelatin powder
2 tbsp of Hot water

[For Chocolate Ganache]
100g of Dark Chocolate Chips
100ml of Heavy Cream

[Optional]
3 tablespoon of Granola