Pan with Caramel Ingredients  1 cup sugar 2 tablespoons water Meringue Ingredients: 7 egg whites (1 cup egg whites) 1/2 cup (100 grams) sugar 1 teaspoon baking powder 1 teaspoon vanilla essence Sauce Ingredients: 1/2 cup (100 grams) sugar 7 egg yolks 1 cup fresh milk 1/4 cup orange liqueur Cake Procedure: Preheat oven to 300ºF (160ºC) Round baking tin 8-inch round, 3-inches tall Caramelize sugar with 2 tablespoons water in baking tin. Place 2 tablespoons water in baking tin. Place pan over very low fire, add in the sugar. Shake the pan to mix the water with the sugar; return to fire. Let the sugar melt and turn to a light golden tan. Do not use any metal instrument to stir the mixture; use only a wooden skewer or wooden spoon to stir the mixture. When all the sugar has dissolved, use a hot mitt on your hands and lift the pan from the fire and turn off fire. With mitts still on, tilt the pan from side to side, trying to cover all the sides and bottom of pan with caramel sugar. Let it spread evenly. When all the sides have been covered, set pan down and let cool. Set aside. Mix 1/2 cup sugar with baking powder. Set aside. In bowl of electric mixer, pour in egg whites. Using the wire whisk, beat egg whites on medium speed till foamy; then gradually add the sugar-baking powder mixture in four parts. Beat till the egg whites are stiff but not dry. Whisk in vanilla till just blended in. Carefully spoon meringue into caramelized baking tin, making sure that all the meringue is carefully packed in; avoiding any air pockets. Bake Bain Marie for 1 hour or till the top of the meringue is a golden brown. Turn off the heat in the oven and let the meringue rest inside for about 1 hour. Take the pan from the oven and continue to cool for another hour. Using a thin knife, let the knife go around the edge of the meringue to dislodge any part stuck to the caramel on the sides of pan. Get a serving plate larger than the meringue, with about 2-inch sides, to prevent sauce from falling out; and flip the meringue onto the serving dish and place in refrigerator. Make the sauce. Sauce Procedure: Using a double boiler over low fire, combine sugar, yolks, and milk, stirring constantly, until mixture thickens slightly. Use a wire whisk to stir so that there is no coagulation and the sauce is fine. Remove from fire and stir in the orange liqueur until well blended. Cool sauce and then refrigerate. When sauce is cool, whisk to mix and pour...

Everybody and I mean everybody loves chocolate cake! The Philippines grows its own cacao trees and therefore chocolate is also Pinoy. This recipe is truly scrumptious and the Mocha filling and Fudge Icing truly make this cake really SINFUL with a capital S. This cake is moist, soft but not crumbly and the filling softens the taste of too much chocolate. Cake Ingredients: 2 ½ cups (350 grams) cake flour 2 teaspoons baking powder 1 ½ teaspoons baking soda 2 ½ cups (500 grams) white sugar 1 cup (225 grams) unsalted butter ¾ teaspoon salt 4 whole eggs – place in a cup to make 1 cup 1 2/3 cups cold water 1 cup (80 grams) sifted Dutch cocoa powder – the secret is using good quality Cocoa powder 1 teaspoon vanilla – mix with the cocoa Cake Procedure: Preheat oven to 325°F (163°C). Prepare two 9-inch diameter by 2-inch round pans; brush with shortening and sprinkle with flour or line with baking paper. Sift together baking powder, baking soda and powder, salt, and flour three times. Set aside. Combine cocoa, cold water and vanilla. Mix till smooth with wire whisk, set aside. Using the paddle of the mixer, cream butter and sugar for 10 minutes at medium speed. Add eggs one at a time, beating well after each addition. About 5 minutes per egg. Turn speed to low; add dry ingredients, alternating with the coca/water mixture; ending with the dry ingredients. Divide mixture into the two 9-inch or three 8-inch round prepared baking pans. Bake at 325°F (163°C) for 35 to 45 minutes or till toothpick comes out clean. Mocha Filling Ingredients: ½ cup (100 grams) white sugar ¼ cup (37 grams) all purpose flour ½ cup fresh milk mix with the cream ½ cup cream 2 egg yolks ¼ cup (55 grams) butter 1 teaspoon vanilla 1 teaspoon instant coffee granules Mocha Filling Procedure: In a sauce pan, mix together sugar, coffee and flour. Slowly pour in, while constantly mixing with a wire whisk, the milk and cream. Place sauce pan over low-medium fire and cook till slightly thick. Remove from heat and add the egg yolks, while whisking constantly. Bring back to fire over low heat and continue cooking till mixture is of spreading consistency. Cool for 5 minutes and then add the butter. Use as filling for cake. Fudge Frosting Ingredients: 1 ¾ cup evaporated milk 1 cup (200 grams) sugar ½ cup Dutch cocoa powder ¼ cup (55 grams) butter Fudge Frosting Procedure: Using a thick sauce pan, mix sugar and cocoa powder and then slowly stir in the milk. Use a wooden spoon to mix. Place over low-medium fire and cook till the...

Never in my wildest dream did I think that I would be perfecting the Sans Rival and making a small business with it. Being here in Sydney, with time to create and experiment, I thought that doing things that I never had time to do in the Philippines, would just be the thing to stir my creative juices. Here I present to you, the Ultimate Sans Rival; crispy and creamy without being too sweet. I was told by one of my customers, Neni Manalo, who ordered a bunch to give away for Christmas, winded up keeping most of it and just eating it by herself. That to me is the ultimate test that I have reached my goal in perfecting the Sans Rival. Special Equipment: 4 pieces ring mould for frying eggs – this is one of the discoveries I made; you can make a perfect mold for individual servings of Sans Rival and if making a cake, use a 8-inch embroidery hoop. Isn’t that just fantastic! Necessity is the mother of invention. This recipe makes 8 individual, three-layered cakes or one 8-inch diameter, four layered cake.To make the cake, divide the formula so that the meringue, for the next two layers, does not weep while waiting to be baked. The trick here is to divide the whipped meringue before adding the nuts and just whip again to bring up the volume before adding the other half of the nuts. Of course, one can also have a big oven and bake the meringue layers all at once. Preheat oven to 250°F or 130°C Line two cookie sheets with baking paper Ingredients: ¾ cup egg whites with 1 drop of lemon juice and ¾ teaspoon cream of tartar 150 grams (3/4 cup) caster sugar 115 grams of coarsely chopped, lightly roasted cashew nuts ½ teaspoon vanilla essence Plus 50 grams chopped cashew nuts for topping Note: You can also use almonds or macadamia nuts or combination of nuts. Procedure: Place egg whites, with 1 drop of lemon juice and ¾ teaspoon cream of tartar, in a mixing bowl and whip at medium speed. When egg whites have doubled in volume, gradually add the caster sugar, in four doses. Continue whipping until the egg whites are slightly stiff, then add the vanilla essence and continue whipping till the egg whites make stiff but moist peaks. Stop. Remove the bowl from the mixer and with a hand held wire whisk, add the coarsely chopped cashew nuts. Just lightly blend. With a rubber spatula, finish the cut and folding of the nuts, just making sure that the nuts are all over the meringue. Each cookie sheet, lined with baking paper, holds 12 meringues....