TANG’S KITCHEN FILIPINO RECIP
A full sized cookbook featuring more than 150 recipes
A full sized cookbook featuring more than 150 recipes
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Dec. 10<br />
Tang’s Kitchen Filipino Recip e-book<br />
mixture mixing continuously<br />
until the chocolate melts<br />
and no lumps remain. Add<br />
biscuits and marshmallows.<br />
Stir until everything is<br />
evenly distributed<br />
throughout the mixture.<br />
Pour mixture over prepared<br />
graham crust. Return to the<br />
refrigerator for another hour<br />
or more to set.<br />
Drizzle on top with warm<br />
peanut butter or decorate as<br />
you desire before serving,<br />
with cream or ice cream.<br />
Chocolate Lava<br />
Cake<br />
Ingredients<br />
1/2 cup of melted butter<br />
1 cup of sugar which can be<br />
white, brown or powdered,<br />
sometimes known as icing or<br />
Confectioner’s sugar)<br />
2 medium eggs<br />
1 teaspoon of vanilla extract<br />
or Vanilla flavour. Vanilla<br />
Extract is better, but more<br />
expensive, if you are on a<br />
budget<br />
1/3 cup unsweetened cocoa<br />
powder<br />
1/2 cup all-purpose flour<br />
1/2 teaspoon iodized salt<br />
1/2 teaspoon baking powder<br />
3 tablespoons of chocolate<br />
syrup or 2 tablespoons of<br />
chocolate spread<br />
Preparation Method<br />
Pre-heat the oven to 350<br />
degrees F (175 degrees C)<br />
Grease your baking tins.<br />
This mix is large enough to<br />
make 4 x 3-inch puddings<br />
and one 8-inch pudding.<br />
Bear in mind that using<br />
different sizes of moulds or<br />
tins will mean different<br />
cooking times. I like to make<br />
individual puddings so that<br />
everyone gets the enjoyment<br />
of opening up the molten<br />
centre.<br />
Using a glass mixing bowl,<br />
beat together the melted<br />
butter, sugar, eggs and<br />
vanilla.<br />
Into a separate bowl, sieve<br />
the dry ingredients: flour,<br />
cocoa and baking powder.<br />
Add salt.<br />
Combine the butter mixture<br />
and the dry ingredients and<br />
whisk in the chocolate syrup<br />
or spread, until you have a<br />
smooth mixture<br />
Pour the mixture into the<br />
baking tins you are using,<br />
filling them to around 2/3<br />
full.<br />
Bake for a maximum of 10<br />
minutes, probably around 8<br />
- 9 minutes. If you overbake<br />
it, you will just have<br />
warm chocolate pudding, not<br />
a lava pudding!<br />
To serve, dust with<br />
powdered sugar, by putting<br />
some sugar in a sieve, and<br />
shaking the sieve gently<br />
from side to side to dust the<br />
puddings tops. Serve with<br />
cream or ice cream<br />
Coffee Jelly with<br />
Vanilla Ice<br />
Cream<br />
Tang’s Kitchen Filipino recip e-book Page 119
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