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Ruangan Iklan untuk disewa dengan kadar RM20 sebulan tanpa posting dalam Teratak Chetam atau emails kepada Mailing List.

Kelas Semi Hands On di Teratak Chetam

Tawaran Istimewa Sempena Teratak Chetam berada di Batu 5, Simpang

Yuran serendah RM100.oo untuk kelas grup dan RM150 untuk kelas personal bagi modul berikut:

Aneka Buns
Cream Puff, Enclairs, Fruit Puff
Aneka Tartlets
Takoyaki
Pastri Basket dan Tart Bentuk Buah
Muffins
Sponge Cake utk deko guna whipping cream dan cheese leleh
Cup cakes dan deko

Untuk kelas personal, sila sms atau wassup utk tetapkan tarikh. Anda boleh pilih tarikh anda sendiri dan juga kelas yang anda ingin belajar. Yuran adalah berlainan dari kelas semi hands on.

Lokasi : Batu 5, Simpang, Perak
Landmark : Gerai Lemang dan Gerai Air Jambu Batu di depan rumah
Hubungi : 011-27046007 (sms/wassup)


February 28, 2012

Eggless Molten Lava Cake - Melting moment...



Prep Time:10min
Cooking Time:6-8min
Baking Time: 15min
Servings: 3
Ingredients:
1/2 cup dark chocolate and more for later use
1/2 cup butter
1/2 cup condensed milk
1/2 cup plain or cake flour
1/2 tsp baking powder
1 tsp Vanilla essense
To Garnish
Any of your favorite berries
Powdered sugar can be sprinkle on top

Direction:
In a double boiler, melt chocolate and add butter and cook till smooth.
In a medium size bowl, sift plain flour and baking powder. Keep on side.
Now, when chcolate and butter all melted and should look smooth, add vanilla essense.
Preheat oven at 350F.
Now, add flour mix slowly and keep stirring to make sure it does not get lumpy.
When batter is all mixed and smooth, pour into greased ovenproff bowls.
Place bowls in ovenproof trays just to make sure that if cakes overflow, it falls in tray.
Place the tray in preheated oven and bake about 15min or till done.
When done, take out of the oven and let them cool down little bit and place the bowls upside down to take out cakes.
Let them cool down completely if you want to sprinkle powdered sugar or to top with anything.
This cake can be served with icecream as well.

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