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Thread: RECIPE: Chocolate idiot cake

  1. #1
    Susan Guest

    Default RECIPE: Chocolate idiot cake

    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

  2. #2
    Cheri Guest

    Default Re: 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




  3. #3
    Peppermint Patootie Guest

    Default Re: RECIPE: Chocolate idiot cake

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

    YUM!

    PP

  4. #4
    Susan Guest

    Default Re: RECIPE: Chocolate idiot cake

    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

  5. #5
    Cheri Guest

    Default Re: RECIPE: Chocolate idiot cake

    "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. :-)


  6. #6
    Susan Guest

    Default Re: RECIPE: Chocolate idiot cake

    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

  7. #7
    Susan Guest

    Default Re: RECIPE: Chocolate idiot cake

    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

  8. #8
    Cheri Guest

    Default Re: RECIPE: Chocolate idiot cake

    "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



  9. #9
    Susan Guest

    Default Re: RECIPE: Chocolate idiot cake

    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



  10. #10
    Cheri Guest

    Default Re: RECIPE: Chocolate idiot cake

    "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


  11. #11
    Cheri Guest

    Default Re: RECIPE: Chocolate idiot cake

    "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%.


  12. #12
    W. Baker Guest

    Default Re: RECIPE: Chocolate idiot cake

    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

  13. #13
    Susan Guest

    Default Re: RECIPE: Chocolate idiot cake

    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

  14. #14
    Susan Guest

    Default Re: RECIPE: Chocolate idiot cake

    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

  15. #15
    Susan Guest

    Default Re: RECIPE: Chocolate idiot cake

    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

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