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    August 17th, 2010MammuCakes & Cookies, Desserts

    I have been seeing this cake from a while in many blogs, websites and thought of giving it a try. I tried a bunch of recipes with little tweaks and found this one more tasty.

    Cooking Time: 1 Hour

    Servings: Makes a 9 inch cake, serves 8-10


    1. All purpose flour/Maida – 2 cups
    2. Eggs – 4
    3. Butter at room temperature – 1 cup (You can substitute with oil also)
    4. Sugar – 1 1/2 cup
    5. Vanilla Essence – 1/3 teaspoon
    6. Baking Powder – 1 table spoon (you can substitute with 1 teaspoon baking soda)
    7. Dark cocoa powder – 2 table spoons (I used Hershey’s brand)
    8. Whole Milk – 1 Cup

    Cooking Procedure

    1. In a large bowl, mix together eggs, sugar and beat with a blender until its creamy. Add milk, oil and continue beating until well blended.

    2. In a separate bowl, mix together flour, vanilla powder and baking powder. Slowly add this flour mixture to the eggs-sugar mixture and beat just until the batter is smooth and the flour is completely mixed.

    3. Divide the mixture into 2 equal portions. Leave one portion like it is and add cocoa powder to the second portion and beat until the cocoa powder is fully incorporated. Preheat the oven to 350F/180C. Grease baking pan with some melted butter.

    4. This is the most important step: Assembling the cake batter in baking pan. Add 3 tablespoons of plain batter into the middle of the baking pan. Then add 3 tablespoons of cocoa batter and pour it in the center on top of the plain batter (added pictures for this step). Repeat this until the batter is all done, do not stop and wait for the previous batter to spread, keep going.

    5. Bake in the oven for about 40 minutes. Do not disturb the cake while its baking, don’t open the over door at least the first 20 minutes or the cake will shrink and will not rise. To check if the cake is ready, insert a toothpick into the center. It should come out clean when ready. Remove the cake from the oven and let it cool.

    Tip: Do not spread the batter or move the pan to distribute the mixture. It will spread by itself and fill the pan slowly.

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    July 18th, 2010MammuCakes & Cookies, Desserts

    Ingredients :

    1. All-purpose flour – 2 cups
    2. Salt – 1/4 teaspoon
    3. Unsalted butter at room temperature – 1 cup
    4. Granulated sugar – 3/4 cup
    5. Egg yolks – 2
    6. Vanilla extract – 2 teaspoons
    7. Pecans, finely chopped – 1 cup (Can be substituted by walnuts)
    8. Raspberry jam – 1/4 cup (You can also use blackberry, strawberry)

    Cooking Procedure:

    1. Position a rack in the middle of the oven and preheat to 325F. Line 1 large cookie sheet with parchment/wax paper (optional, you can also use the cookie sheet directly by waxing with some butter).

    2. In a bowl, mix together the flour and salt; set aside. In a large bowl, combine the butter (You can microwave for 30 seconds if it’s too hard) and sugar. Using a mixer on medium speed beat until well blended. Add the egg yolks, vanilla and beat on low speed until the yolks are completely mixed. Slowly add the flour mixture and beat on low speed just until mixed.

    3. Put the pecans in a small bowl. Scoop up a rounded tablespoonful of the dough, and then roll the dough between the palms of your hands into a ball. Lightly roll the dough ball in the pecans to coat it completely and place on the prepared cookie sheet. Repeat with the remaining dough, spacing the dough balls about 2 inches apart.

    4. Using your thumb (I used the back of a teaspoon), press an indentation about ¼ inch deep in the center of each cookie. Carefully spoon about ½ teaspoon of the am into each indentation. Bake until the cookie bottoms and edges are lightly browned, 20-25 minutes.

    5. Let the cookies cool, and transfer them to an airtight container using a wide spatula.

    Makes up to 25 cookies