• A Chocolate Cake Recipe (as promised)
    11 replies, posted
That's right, I'm back with the promised cake recipe! [b]DELICIOUS AND MOIST CHOCOLATE CAKE[/b] (chocolate cake filled with buttercreme and raspberryjam, topped with chocolate, almonds and marengue) [b]INGREDIENTS:[/b] [b]The cake:[/b] 2 1/4 dl Milk 1 dl Cacao powder 1 1/4 dl Sugar 125g Butter 1 1/2 dl Sugar 2 Eggs 1 dl Almonds 1 1/2 tbsp Vanilla sugar 4 dl Flour 2 tsp Baking powder [b]FILLINGS:[/b] Buttercreme: 150g Butter 2 1/4 dl Powdered sugar 3 Egg yolks 1 tbsp Vanilla sugar Raspberryjam [b]DECORATION:[/b] Marengue: 3 Egg whites 2 1/4 dl Powdered sugar Chocolate icing 1 Chocolate bar Cream Almonds [b]HOW TO MAKE THIS DELICIOUS CAKE:[/b] Take out all the ingredients and measure them. Make sure to double check everything is in order. Turn the heat of the oven to 175 degrees celcius. Mix the flour and baking powder Mix the milk, cacao powder and the first batch of sugar in a kettle and heat them until they boil. Let them cool off after that. Mix the second batch of sugar and butter into a smooth paste and add in the eggs. Whip them in well. Add the almonds and vanilla sugar. Now, carefully mix the cacao you prepared earlier and the flour/baking powder combination to your current dough. Excessive whipping should be avoided. Butter a cake dish and pour your dough on it. The oven should be heated up by now, so put the dish there and let it bake for 1 hour. If the surface of the cake seems to go too dark, make sure to cover it up with a piece of parchment paper. When the time is approximately up, use a wooden stick (a match for example) to check if the cake has been thoroughly baked. If not, bake it some more, if it's fine, take it out and let it cool. Lower the heat to 100 degrees celcius and open the stove door to cool it off until it's there. Then close the door. As the cake is cooling off, it's time to make the butter creme. Do this by mixing the sugar and butter and then adding the egg yolks and vanilla sugar in the mix. Time for marengue. Whip the egg white until it foams, then gradully add the powdered sugar, after which whip it some more until you can turn the mixing bowl upside down without anything happening. Put a parchment paper on a baking sheet and make as small or large marengues on it and then put the sheetin the oven. Let it bake there for 2 hours (yes, two hours). During this time you'll prepare the cake. Cut the cake in two horizontally. Slap on one of the slices as much raspberryjam as you think necessary and on the other slice all the buttercreme. spread them and then slap the other slice on top of the other so that the fillings are in the middle. Put the thing into a fridge (cover it up so it won't absorb any smells). When the marengues are ready, melt the chocolate bar in a kettle and add a little bit of cream to make it smooth and less thick so you can actually spread it on the cake Take the cake out of the fridge, take off the covers, pour the chocolate on it and spread it (quickly! Use a heated knfe or something so the chocolate won't stick to it so easily) Put some marengues on the cake while the chocolate is still somewhat runny and sprinkle some almonds on it You're finished! Here's how my cake looked like: [img]http://img21.imageshack.us/img21/2341/p1010521ad.jpg[/img] Delicious I say! And very filling.
That looks beautiful!
Is that dark chocolate I see? nom nom
Indeed it is, SilverHammer!
You know, there's a thread for recipes on the front page. [url]http://www.facepunch.com/showthread.php?t=804073[/url]
To be honest, I feel that posting this recipe to a recipe thread like that would be a fine way to make it forgotten/unread quite quickly. I'll rather make a separate thread so people needn't go searching for it amidst other recipes. Besides, this way it's easier for me to see and respond to comments about my recipe.
How exactly is this different from how you aren't supposed to make a thread about something when there is a megathread? That thread is basically a megathread, and this belongs there. If your recipe is so good, it doesn't need it's own thread to get attention. That's like saying "I'd rather not have my movie advertised in the paper because there's too many [I]other[/I] movies listed there, I'll just say fuck that and go hand out flyers for it."
Hmm. In my opinion, I love soggy moist cake. You know, with a hint of rum in it. :love:
"but I don't want any chocolate cakes" "PLSS MAN, I.. I SUCK YO DICK MAN"
Pfft this is a standard cake recepie avaliable from any good grandmother.
Hloy Jsues crhsit, taht lokos dlecoius! I tinhk I mgiht try making smoehting leik taht one of tehse dasy!
About the lack of pictures I'll give this copy paste from elsewhere: "Making this took 5 hours with my very careful approach, so taking pictures of every single phase would have taken outrageously long due to having to wash your hands every other minute, opening the camera, taking the picture and then closing it because my cameras battery life sucks I admit that I, too, prefer threads with more pictures" Sorry about the lack of pictures. What's with the bad grammar and odd comments anyways, did I miss something? MarkG06: Admittedly this is not quite as unique (not unique at all actually) like my other two recipes, but I found this to taste excellent so I decided to post this here. VassikinX3: The way I see it, the problem in megathreads is that that even good recipes have a hard time standing out from the flood of "Wonderful Omelettes" and "Yummy Sandwiches". I'd rather have the more complex recipes in their separate threads and the less complex or otherwise shorter recipes in a bigger thread. But then again, that's just me. I apologize for what I have done, but I don't consider this a big mistake on my part.
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