Things have been cray-cray for the past month in the office that I barely baked, cooked, blogged, create my own recipes and even surf the web for yummy recipes. Depressing, really! So for tonight, I’m throwing out my laptop (nah, I just left it at the office), put on my apron and imaginary chef’s hat (which is rainbow-pastel colored) and started doing what I (feel) do best; baking.
When things get quite intense, I crave sweets. On the way home I told my husband I wanted TCBY, then changed my mind and said I wanted Krispy Kreme. Then as we headed out to buy some, I changed my mind since I was tired (bless his heart for putting up with my caprices). So I just surfed the web to look at recipes randomly and I came across on of my favorite sites, Rasa Malaysia and the recipe is called Brownie Butter Cake. Need I say more? No? Okay, now prepare to drool.
140g (5oz) Dark Chocolate (broken into pieces)
50g (¼ cup) Butter
50g (¼ cup) Brown sugar
35g (¼ cup) All purpose flour
120g (½ cup) Butter
100g (½ cup) Sugar (I reduced by 1 Tbsp)
120g (1 cup) All purpose flour
2g (¼ tsp) Baking powder
50ml (3 ½ Tbsp) Fresh milk
Grease and line a 10cm x 20cm (4×8-in) loaf pan with aluminium foil.
Preheat oven to 180C/350F.
To make butter cake, beat butter with sugar until creamy. Add in eggs, one at a time, beating well after each addition.
1. I added about 1/2 teaspoon of vanilla on both mixes.
2. It took me 40 minutes to bake the cake. Check the cake from time to time by inserting a toothpick or a cake tester and when it comes out clean, you guessed it right, it’s cooked.
Oh, boy. I guess I’ll be having good dreams tonight.