Thread: RECIPE: Chocolate idiot cake

This sounds really good and easy too.

Cheri


"Susan" <[email protected]> wrote in message
news:[email protected]..
> x-no-archive: yes
>
> Chocolate Idiot Cake
> One 9-inch (23 cm) cake
>
> Adapted from Ready for Dessert (Ten Speed Press)
>
> This cake is extremely rich, and tastes like the most delicious, silkiest,
> most supremely-chocolate ganache you've ever had. As mentioned, it's
> equally good a few days later, and only an idiot could possibly mess it
> up. You don't need to use ScharffenBerger chocolate for this cake, but use
> a good one—you'll appreciate it when you taste your first
> melt-in-your-mouth bite.
>
> 10 ounces (290 g) bittersweet or semisweet chocolate, coarsely chopped
> 7 ounces (200 g) butter, salted or unsalted, cut into pieces
> 5 large eggs, at room temperature
> Sweetener equivalent to 1 Cup sugar
>
> Preheat the oven to 350F (175C).
>
> 1. Butter a 9-inch (23 cm) springform pan* and dust it with cocoa powder,
> tapping out any excess. If you suspect your springform pan isn't 100%
> water-tight, wrap the outside with aluminum foil, making sure it goes all
> the way up to the outer rim.
>
> 2. Melt the chocolate and butter in a double boiler (or microwave),
> stirring occasionally, until smooth. Remove from heat. (Do NOT overheat
> chocolate, melt gently)
>
> 3. In a large bowl, whisk together the eggs and sugar, then whisk in the
> melted chocolate mixture until smooth.
>
> 4. Pour the batter into the prepared springform pan and cover the top of
> the pan snugly with a sheet of foil. Put the springform pan into a larger
> baking pan, such as a roasting pan, and add enough hot water to the baking
> pan to come about halfway up to the outside of the cake pan.
>
> Bake for 1 hour and 15 minutes.
>
> You'll know the cake is done when it feels just set, like quivering
> chocolate pudding. If you gently touch the center, your finger should come
> away clean.
> 5. Lift the cake pan from the water bath and remove the foil. Let cake
> cool completely on a cooling rack.erve thin wedges of this very rich cake
> at room temperature, with creme anglaise, ice cream, or whipped
> cream.Storage: This Chocolate Idiot Cake can be wrapped and chilled in the
> refrigerator for 3-5 days

Sort of like a super chocolate custard, but without any milk.

YUM!

PP

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On 6/2/2012 4:19 PM, Peppermint Patootie wrote:
> Sort of like a super chocolate custard, but without any milk.
>
> YUM!

I guess all that makes us a bunch 'o' happy idiots. ;-)

Susan

"Susan" <[email protected]> wrote in message
news:[email protected]..
> x-no-archive: yes
>
> On 6/2/2012 4:19 PM, Peppermint Patootie wrote:
>> Sort of like a super chocolate custard, but without any milk.
>>
>> YUM!
>
> I guess all that makes us a bunch 'o' happy idiots. ;-)
>
> Susan

I made this today. It is really wonderful, and a small piece is very
satisfyings. The texture is really dense and mouth friendly. DH loves it
too. Thanks for posting this easy recipe Susan.

Cheri, happy idiot. :-)

x-no-archive: yes

On 6/2/2012 6:55 PM, Cheri wrote:

> I made this today. It is really wonderful, and a small piece is very
> satisfyings. The texture is really dense and mouth friendly. DH loves it
> too. Thanks for posting this easy recipe Susan.
>
> Cheri, happy idiot. :-)
>

LOL...

I never made it because for some reason I didn't have it labeled
"RECIPE" it was just in the middle of all sorts of other stuff.

Will have to make that next.

Yesterday I had a lb of fresh ricotta I had no plans for.

I mixed in the juice and zest of one lemon, about a tsp of vanilla, one
extra large egg and sweetzfree/xyitol mixture. Baked about 35 minutes
and chilled. Crustless Sicilian sort of cheesecake. Only thing I'd do
differently next time is drain it in a strainer first, it held onto a
bit of water, but still firmed up.

Susan

x-no-archive: yes

On 6/2/2012 6:55 PM, Cheri wrote:
> "Susan" <[email protected]> wrote in message
> news:[email protected]..
>> x-no-archive: yes
>>
>> On 6/2/2012 4:19 PM, Peppermint Patootie wrote:
>>> Sort of like a super chocolate custard, but without any milk.
>>>
>>> YUM!
>>
>> I guess all that makes us a bunch 'o' happy idiots. ;-)
>>
>> Susan
>
> I made this today. It is really wonderful, and a small piece is very
> satisfyings. The texture is really dense and mouth friendly. DH loves it
> too. Thanks for posting this easy recipe Susan.
>
> Cheri, happy idiot. :-)
>

P.S. when I want to make stuff even lower carb, I buy 85% dark chocolate
to replace the semisweet and just add extra sweetener to taste.

Susan

"Susan" <[email protected]> wrote in message
news:[email protected]..
> x-no-archive: yes
>
> On 6/2/2012 6:55 PM, Cheri wrote:
>> "Susan" <[email protected]> wrote in message
>> news:[email protected]..
>>> x-no-archive: yes
>>>
>>> On 6/2/2012 4:19 PM, Peppermint Patootie wrote:
>>>> Sort of like a super chocolate custard, but without any milk.
>>>>
>>>> YUM!
>>>
>>> I guess all that makes us a bunch 'o' happy idiots. ;-)
>>>
>>> Susan
>>
>> I made this today. It is really wonderful, and a small piece is very
>> satisfyings. The texture is really dense and mouth friendly. DH loves it
>> too. Thanks for posting this easy recipe Susan.
>>
>> Cheri, happy idiot. :-)
>>
>
> P.S. when I want to make stuff even lower carb, I buy 85% dark chocolate
> to replace the semisweet and just add extra sweetener to taste.
>
> Susan

I bought 60% bittersweet. It was great. I will stretch it out for a few
days. :-)

Cheri

x-no-archive: yes

I finally made this, and it is a kind of lower case, fast version of
boule de neige, but not as deeply flavored.

I used 72% dark chocolate, 1/2 cup xylitol and 12 drops of sweetzfree
for sweetener and I added a rounded tsp of instant espresso granules to
the melted chocolate mixture to amp it up. Not enough; next time I'll
add a TBS to see how that goes.

I also think it might need a little salt, what do you think, Cheri?

Susan

On 5/31/2012 7:29 PM, Susan wrote:
> x-no-archive: yes
>
> Chocolate Idiot Cake
> One 9-inch (23 cm) cake
>
> Adapted from Ready for Dessert (Ten Speed Press)
>
> This cake is extremely rich, and tastes like the most delicious,
> silkiest, most supremely-chocolate ganache you've ever had. As
> mentioned, it's equally good a few days later, and only an idiot could
> possibly mess it up. You don't need to use ScharffenBerger chocolate for
> this cake, but use a good one—you'll appreciate it when you taste your
> first melt-in-your-mouth bite.
>
> 10 ounces (290 g) bittersweet or semisweet chocolate, coarsely chopped
> 7 ounces (200 g) butter, salted or unsalted, cut into pieces
> 5 large eggs, at room temperature
> Sweetener equivalent to 1 Cup sugar
>
> Preheat the oven to 350F (175C).
>
> 1. Butter a 9-inch (23 cm) springform pan* and dust it with cocoa
> powder, tapping out any excess. If you suspect your springform pan isn't
> 100% water-tight, wrap the outside with aluminum foil, making sure it
> goes all the way up to the outer rim.
>
> 2. Melt the chocolate and butter in a double boiler (or microwave),
> stirring occasionally, until smooth. Remove from heat. (Do NOT overheat
> chocolate, melt gently)
>
> 3. In a large bowl, whisk together the eggs and sugar, then whisk in the
> melted chocolate mixture until smooth.
>
> 4. Pour the batter into the prepared springform pan and cover the top of
> the pan snugly with a sheet of foil. Put the springform pan into a
> larger baking pan, such as a roasting pan, and add enough hot water to
> the baking pan to come about halfway up to the outside of the cake pan.
>
> Bake for 1 hour and 15 minutes.
>
> You'll know the cake is done when it feels just set, like quivering
> chocolate pudding. If you gently touch the center, your finger should
> come away clean.
> 5. Lift the cake pan from the water bath and remove the foil. Let cake
> cool completely on a cooling rack.erve thin wedges of this very rich
> cake at room temperature, with creme anglaise, ice cream, or whipped
> cream.Storage: This Chocolate Idiot Cake can be wrapped and chilled in
> the refrigerator for 3-5 days

"Susan" <[email protected]> wrote in message
news:[email protected]..
> x-no-archive: yes
>
> I finally made this, and it is a kind of lower case, fast version of boule
> de neige, but not as deeply flavored.
>
> I used 72% dark chocolate, 1/2 cup xylitol and 12 drops of sweetzfree for
> sweetener and I added a rounded tsp of instant espresso granules to the
> melted chocolate mixture to amp it up. Not enough; next time I'll add a
> TBS to see how that goes.
>
> I also think it might need a little salt, what do you think, Cheri?
>
> Susan

I liked it really well, I did use a TBS of espresso in the melted chocolate
to kick it up, but I didn't really notice if it needed salt or not. I
thought it was pretty perfect. It's definitely easy and good. I plan to make
it again when the kids come in early part of July. I know my granddaughter
will love it too. I used a couple of more drops of sweetzfree than you, but
otherwise the same.


Cheri

"Cheri" <[email protected]> wrote in message
news:[email protected]..
> "Susan" <[email protected]> wrote in message
> news:[email protected]..
>> x-no-archive: yes
>>
>> I finally made this, and it is a kind of lower case, fast version of
>> boule de neige, but not as deeply flavored.
>>
>> I used 72% dark chocolate, 1/2 cup xylitol and 12 drops of sweetzfree for
>> sweetener and I added a rounded tsp of instant espresso granules to the
>> melted chocolate mixture to amp it up. Not enough; next time I'll add a
>> TBS to see how that goes.
>>
>> I also think it might need a little salt, what do you think, Cheri?
>>
>> Susan
>
> I liked it really well, I did use a TBS of espresso in the melted
> chocolate to kick it up, but I didn't really notice if it needed salt or
> not. I thought it was pretty perfect. It's definitely easy and good. I
> plan to make it again when the kids come in early part of July. I know my
> granddaughter will love it too. I used a couple of more drops of
> sweetzfree than you, but otherwise the same.
>
>
> Cheri


Also I used the Ghiradelli Bittersweet Chips, which I believe we 65%.

Cheri <[email protected]> wrote:
: "Susan" <[email protected]> wrote in message
: news:[email protected]..
: > x-no-archive: yes
: >
: > I finally made this, and it is a kind of lower case, fast version of boule
: > de neige, but not as deeply flavored.
: >
: > I used 72% dark chocolate, 1/2 cup xylitol and 12 drops of sweetzfree for
: > sweetener and I added a rounded tsp of instant espresso granules to the
: > melted chocolate mixture to amp it up. Not enough; next time I'll add a
: > TBS to see how that goes.
: >
: > I also think it might need a little salt, what do you think, Cheri?
: >
: > Susan

: I liked it really well, I did use a TBS of espresso in the melted chocolate
: to kick it up, but I didn't really notice if it needed salt or not. I
: thought it was pretty perfect. It's definitely easy and good. I plan to make
: it again when the kids come in early part of July. I know my granddaughter
: will love it too. I used a couple of more drops of sweetzfree than you, but
: otherwise the same.


: Cheri

Since we add the non-nutritive sweeteners, why not make it with a bitter
chocolate adn just add more sweetener? tha would add chocolate intensity
and, with the added instant espresso might have quite a good rich
chocolate flavor. It would also be fewer carbs:-)

Wendy

x-no-archive: yes

On 6/9/2012 3:04 PM, Cheri wrote:

> I liked it really well, I did use a TBS of espresso in the melted
> chocolate to kick it up, but I didn't really notice if it needed salt or
> not. I thought it was pretty perfect. It's definitely easy and good. I
> plan to make it again when the kids come in early part of July. I know
> my granddaughter will love it too. I used a couple of more drops of
> sweetzfree than you, but otherwise the same.

AHA!

I guessed right that it needed that much. :-)

That may just be the difference. I like it, but find it just a bit
flat, flavor wise.

Susan

x-no-archive: yes

On 6/9/2012 3:06 PM, Cheri wrote:

> Also I used the Ghiradelli Bittersweet Chips, which I believe we 65%.

I thought it was plenty sweet for me, but I'm a 73-85% chocolate lover.

Susan

x-no-archive: yes

On 6/9/2012 4:57 PM, W. Baker wrote:

> Since we add the non-nutritive sweeteners, why not make it with a bitter
> chocolate adn just add more sweetener?

That's what I do, though I don't usually use 100% unsweetened. I just
go extra dark and reduce the sweetener, both.

Susan