"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Cakes & Cupcakes
Reply
 
Thread Tools Display Modes
 
Old 10-31-2008, 03:46 PM   #1
Assistant Cook
 
foodisfood's Avatar
 
Join Date: Oct 2008
Location: Boston, MA
Posts: 48
Send a message via AIM to foodisfood Send a message via MSN to foodisfood Send a message via Skype™ to foodisfood
Exclamation Flourless chocolate cake questions

So, I found this recipe on the website I work at for flourless chocolate cake and I want to make if for my ladyfriend. Does this recipe seem good to you? I didn't get to try it... maybe help with some aspects of it?

1. Could you suggest a good chocolate to get?
2. Any good variations? Maybe using some sort of raspberry sauce?
3. Is it possible to mix in any sort of jelly or jam product or does that sound silly? I really like chocolate and raspberry (if you couldn't tell).

HELP!

Thanks to everyone who responds!

<3 steven j.

__________________

__________________
foodisfood is offline   Reply With Quote
Old 11-01-2008, 02:07 AM   #2
Senior Cook
 
Sedagive's Avatar
 
Join Date: Jun 2008
Location: Aliso Viejo, CA
Posts: 171
1. Valrhona or Scharfenberger are both excellent chocolate.
2. A nice raspberry sauce would be delicious with this cake.
3. I wouldn't try to mix any jam or jelly into the cake itself. Better to go with a sauce.

The recipe looks good and I'll bet it's really tasty. If I were going to make this for a "ladyfriend", I'd probably make a practice one first, just to make sure I have the technique down.
__________________

__________________
Sedagive is offline   Reply With Quote
Old 11-01-2008, 03:55 AM   #3
Head Chef
 
merstar's Avatar
 
Join Date: Aug 2004
Posts: 2,002
Overall, the recipe's balance of ingredients sounds good, although a little too sweet, at least for me, but I like my chocolate cakes bittersweet. However, the instructions are not very good. First of all, the cake pan size is not indicated. Secondly, the oil and sugar for coating the pan sound weird - I always do a light coat of butter, which is pretty standard, and dust with cocoa powder (you can dust with flour, but cocoa powder is a better choice). There are a few other spots in the instructions that are not thorough, but if you're a seasoned baker, you don't have to worry - just fill in the gaps. Lastly, check the baking time earlier than stated.

Scharffen Berger 70%, Ghirardelli 60% (haven't tried their 70% yet), and Trader Joe's Swiss 71% are all good choices.

I agree with Sedagive and wouldn't mix any jam or jelly into the cake. If you want a raspberry flavor in the cake itself, add a little raspberry liqueur, such as Framboise. Another thing you could do is split the cake into two layers, and fill with a raspberry mousse.
__________________
"Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces."
merstar is offline   Reply With Quote
Old 11-01-2008, 07:20 AM   #4
Senior Cook
 
QUEEN-GUINEVERE's Avatar
 
Join Date: Aug 2008
Location: USA
Posts: 192
Hi, Merstar
I have a 5 star flourless chocolate cake recipe for you, but at the moment cannot find it! (puppy knocked over the recipe file! ) Also have a recipe for the white chocolate raspberry, but that contains approx. 1 cup of flour because white chocolate really is not "chocolate", so it needs "help" along the way!

I would not put raspberry sauce or jam, jelly, or filling, or any other fruit IN the cake and would suggest using that for serving, as a sauce or decoration for plating. Besides raspberry, orange is another flavoring that goes extremely well with chocolate. You can use Grand Marnier, which makes an AWESOME cake! There is the suggestion of layering the cake and using a filling or mousse. While this may be fine in other cakes, in this cake, you cannot do this. This flourless cake, or any other flourless cake recipe, can NOT be layered.

There is a reason for coating the springform pan for this cake with the oil and sugar. BTW, the size is either a 9 or 10 inch, your choice. The reason for using the oil and sugar is this: There is NO levening in this cake (no baking powder or soda), except that the eggs will act as the levening. You will beat them until they are light, foamy, and triple thier volume. There is a reason for doing this! Then, when you pour this batter into the oil and sugar prepped pan, the sugar acts like the rungs of a ladder, allowing the batter to "climb" the sides of the pan, thus, giving your cake height! So, no subbing with using cocoa powder to prep this pan! As a pastry chef, when my students would return for the next class with the cake they were scheduled to make, it would amaze me at the vast variations of the cake which would return!!! Not one of them were the same! Going around the room, questioning each student what they did to the recipe, answers would be just as different....no, I did the "regular" way, shortening and flour.....no, I used butter and flour....I used no-stick spray...etc.... Well, there you go! There are the reasons for your failures!

So, follow the directions as they are written! I'll do my best to get that recipe to you later today, ok?, so check back here later this afternoon!

Happy Baking!
__________________
QUEEN-GUINEVERE is offline   Reply With Quote
Old 11-01-2008, 02:58 PM   #5
Head Chef
 
merstar's Avatar
 
Join Date: Aug 2004
Posts: 2,002
Quote:
Originally Posted by QUEEN-GUINEVERE View Post
Hi, Merstar
I have a 5 star flourless chocolate cake recipe for you, but at the moment cannot find it! (puppy knocked over the recipe file! ) Also have a recipe for the white chocolate raspberry, but that contains approx. 1 cup of flour because white chocolate really is not "chocolate", so it needs "help" along the way!

I would not put raspberry sauce or jam, jelly, or filling, or any other fruit IN the cake and would suggest using that for serving, as a sauce or decoration for plating. Besides raspberry, orange is another flavoring that goes extremely well with chocolate. You can use Grand Marnier, which makes an AWESOME cake! There is the suggestion of layering the cake and using a filling or mousse. While this may be fine in other cakes, in this cake, you cannot do this. This flourless cake, or any other flourless cake recipe, can NOT be layered.

There is a reason for coating the springform pan for this cake with the oil and sugar. BTW, the size is either a 9 or 10 inch, your choice. The reason for using the oil and sugar is this: There is NO levening in this cake (no baking powder or soda), except that the eggs will act as the levening. You will beat them until they are light, foamy, and triple thier volume. There is a reason for doing this! Then, when you pour this batter into the oil and sugar prepped pan, the sugar acts like the rungs of a ladder, allowing the batter to "climb" the sides of the pan, thus, giving your cake height! So, no subbing with using cocoa powder to prep this pan! As a pastry chef, when my students would return for the next class with the cake they were scheduled to make, it would amaze me at the vast variations of the cake which would return!!! Not one of them were the same! Going around the room, questioning each student what they did to the recipe, answers would be just as different....no, I did the "regular" way, shortening and flour.....no, I used butter and flour....I used no-stick spray...etc.... Well, there you go! There are the reasons for your failures!

So, follow the directions as they are written! I'll do my best to get that recipe to you later today, ok?, so check back here later this afternoon!

Happy Baking!
Hi Queen Guinevere,
I think you meant your post to be directed to the original poster, "foodisfood." I have lots of flourless chocolate cakes that I've been baking for years, so as much as I appreciate your offer, I think the original poster might benefit more from your cake recipe. But thank you anyway!

That's very interesting about the oil/sugar coating - I've never seen that before. I've always used butter/cocoa powder, and have had good height with my cakes, but will have to try the oil/sugar in the future, and compare the results. Thanks for the info.
__________________
"Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces."
merstar is offline   Reply With Quote
Old 11-03-2008, 09:06 AM   #6
Assistant Cook
 
foodisfood's Avatar
 
Join Date: Oct 2008
Location: Boston, MA
Posts: 48
Send a message via AIM to foodisfood Send a message via MSN to foodisfood Send a message via Skype™ to foodisfood
Thanks for the help guys!

Sadly, I had some trouble with the eggs. I couldn't get them to fluff. I think I just did the timing wrong or something... that and I only had a whisk to beat them. At any rate, the cake was not fluffy, and the worst part of it all was that my oven is slowly dying so it does not cook things fully and the center of my cake was mushy and the outside was crispy.

needless to say I am going to have to give it another shot.

Thanks again for all your help!
__________________
food! yum!
foodisfood is offline   Reply With Quote
Old 11-03-2008, 11:26 AM   #7
Sous Chef
 
Join Date: Sep 2008
Location: eastern shore, maryland
Posts: 627
your cake is not a total flop. revive it with some crushed nuts and a little or a lot of cointreau roll into little balls place in freezer then dip into some tempered chocolate. truffles that is what i do with all my ends and left over cakes, but i store it all in the freezer and add a little cointreau every time. so by the time christmas rolls around i have truffles for my friends.
__________________
Imagination is evidence of the divine. William Blake.
http://www.sinjincoen.com
africhef is offline   Reply With Quote
Old 11-03-2008, 12:43 PM   #8
Head Chef
 
Join Date: Dec 2004
Location: N.E., Ohio
Posts: 1,644
Search for Maida Heatter's Countess Marie Toulouse Lautrec's Flourless Chocolate Cake. It is the cake you find in restaurants. It is in her Book of Great Chocolate Desserts and is decorated with raspberries and chocolate curls. I have made it many times. Since the main flavor is chocolate, use a good quality one and one that you like to eat. It is dead simple to make. Like most chocolate desserts, make it the day before the night you hope to serve it. I believe chocolate desserts taste best the second day.
__________________

__________________
PieSusan is offline   Reply With Quote
Reply

Tags
cake, chocolate

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:45 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.