Seventy% - Topic: baking a cake

Hans-Peter Rot on baking a cake

Thu, 01 Sep 2005 06:11:32 +0000

Nope, I have searched previously and turned up nothing.

susanfreed on baking a cake

Thu, 01 Sep 2005 05:01:45 +0000

I am looking for Heston Blumenthal's recipe with blue cheese and chocolate.

Does anyone have it?

Hans-Peter Rot on baking a cake

Mon, 11 Apr 2005 23:42:53 +0000

I think what Green meant was that for the entire amount of chocolate the recipe requires, only half the amount was Valrhona while the other half was Cavalier, which is an artificially sweetened chocolate. All chocolate, regardless of cocoa content or brand, will burn if you don't melt it carefully. BUT, special attention must be paid to the artificial sweetener because some of them are unstable at high temperatures, which therefore makes them unsuitable for baking.

ellie on baking a cake

Mon, 11 Apr 2005 20:23:21 +0000

Would be carefull to use solid 100% chocolate - it burn very easily, even when melting, i found. The result becomes quite "dusty", with very woody tate. May be i've been unlucky with chocolate choice..

green on baking a cake

Mon, 11 Apr 2005 19:12:05 +0000

A bread pan, you know, rectangular thingy... Put bakingfoil in it to make it easy to get the cake out of there, and it worked perfectly Ü

Hans-Peter Rot on baking a cake

Mon, 11 Apr 2005 17:59:16 +0000

Glad you liked it. You said you only made half of the recipe, right? What kind of pan did you bake it in?

green on baking a cake

Mon, 11 Apr 2005 15:23:34 +0000

Monte: tried your cake-recipe last week, and it was incredible! Really a "melt on the tongue" thing, and so easy to make! (I made only half the recipe, and in order to reduce carbs I used 50/50 of cavalier and valrhona, so with 100% "real" choc it would supposedly get even better.)
But anyway, thanks! It was great :-D

marioh on baking a cake

Fri, 01 Apr 2005 20:48:18 +0000

I like this recipe

For a 24cm diameter form take for the biscuit

200g dark couverture (Manjari couverture is perfect, believe me)
6 eggs, separated
150g powdered sugar
half vanilla pot
150g butter (at room temperature)
100g sugar (think about taking a dark unrefined one, for example Billingtons dark Muscovado)
100g grounded almonds (really fine grounded!)

for the glaze
200g sugar (take white sugar here)
125ml water
150g couverture

1.melt couverture

2.beat the egg whites and add the sugar (it has to be really creamy)

3.beat egg yolks until they whiten. Then add vanilla and the powdered sugar. Beat. Add the butter and beat until homogeneous (as longer as you beat it, as better it will be)

4.take egg yolk mixture and add the melted couverture. Stir. Add almonds. Stir. Now add the egg whites, but be careful!

5.put in a buttered form and bake in a preheated oven at 160 to 170 degree Celsius. After 12 minutes take temperature down to 150. Bake now for approximately 60 minutes.

6.making the glaze:
combine water and sugar and bring to a boil. Let cool down a little. Add the couverture and stir until completely melted up. But the glaze on the cooled cake.

The best about this cake: You can store it for more than a week! It will get better each day!
I just hope you can understand what I have written. My “recipe”-English is as good as it should be.

Hans-Peter Rot on baking a cake

Fri, 25 Mar 2005 03:36:10 +0000

Flourless cakes are actually quite common and are usually referred to as chocolate torts or as Chocolate Decadence. It's a basic, fool-proof recipe that involves chocolate, eggs, and butter. Essentially, it's a giant truffle and is ultra rich. The eggs and butter will soften the cake and provide a slight gelatinization required for the cake to set.

ellie on baking a cake

Thu, 24 Mar 2005 12:17:54 +0000

Blumenthal says that he'd started with classic now recipe of hot runny chocolate cake made famous by Nobu chef, Matsuhisa. And gradually found no need for sugar or flour( or cornflour), even little as it was. This is alien to some people - cake w/o flour, but i found as well long time ago, experimenting, that cocoa in chocolate "holds", gives the texture. Blumenthal also found that yoks spoil, overpower chocolate taste and using only whites gives it much "cleaner" taste.

Hans-Peter Rot on baking a cake

Thu, 24 Mar 2005 05:44:31 +0000

It depends on how much he beats the egg whites, but it seems that this cake is more dense than fluffy. Sometimes, a brief whisking is necessary in order to break up the proteins a bit to facilitate incorporation with the rest of the ingredients. But a lot of times you'll see instructions to beat the egg whites until "stiff peaks" form. This aerates the egg whites and thus adds volume, or "fluffiness," to the baked good. Almost always, you'll see "fold egg whites into mixture" afterwards. Blumenthal's bleu cheese chocolate cake might not call for egg yolks because of the already high amount of fat in the recipe, but the binding properties of the protein in the egg whites are necessary.

ellie on baking a cake

Wed, 23 Mar 2005 21:59:22 +0000

Dear Manuel, would love to find that recipe myself.Have not seen the programm.May be you can contact the TV programm directly and ask for their archival information. Good luck, let us know.

ellie on baking a cake

Tue, 22 Mar 2005 21:16:42 +0000

My basic recipe 's very similar, only much less butter and some eggs replaced by egg whites:
250g 70% chocolate
1 tbsp butter
2 eggs separated and 4 egg whites
It's a smaller quantity, which normally will serve my dinner party of 8. Wisk all egg whites over boiling water quickly, like for italian merangue, so they will not collapse. Can just wisk them, till stiff but not overdo it, sould be still slightly shiny, not too dry. Melt butter and chocolate over boiling water as well and wisk in it egg yoks. Combine, with 1/3 of whites first, and the rest more carefully and fill the ramekins by 2/3 - better still chill the mix before baking. Bake at 180C (160C for fan oven) for 6 min only, so the centre will be runny. It will still get cooked while u r getting them to table.
Now what that blue cheese recipe of Blumenthal? Just loved his Fat Duck. I know he says to use only egg whites, which is fine as well for this souffle recipe, but he apparently does not wisk them at all. Has anyone tried?

green on baking a cake

Tue, 22 Mar 2005 19:01:16 +0000

I'm home at parents for the holiday, and tomorrow i'm going to out cabin in the mouintains. Hard to get good chocolate in norway, i tell you, and even harder up there in the mountains! ;)
But then i have something to look forward to when these lazy days are over to :)

Hans-Peter Rot on baking a cake

Tue, 22 Mar 2005 17:03:50 +0000

Why do you have to wait until after Easter?