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Old 11-16-2005, 10:01 PM   #11
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Yer welcome Sarah, I was just going to say that maybe a too much chocolate, but then I remembered for a real choco-cake lovers, there's no limit to the amount of the chocolate!!
This cake have a really nice shiny smooth coating, which the recipe I gave you didn't explain in details. I am just going to get a little sleep now but I will do a bit more of research on the glazing technique, I will follow up tomorrow!!
buona notte
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Old 11-17-2005, 11:09 AM   #12
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you are right urmaniac! its never enough for me when it comes to chocolate,the more the better!
yeah,the cake really looks nice with a shiny chocolate glaze,but they didnt give a recipe for that...
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Old 11-17-2005, 11:39 AM   #13
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I made the sacher torte and sent it to my dd when she lived in California. I packed it well, but it still wasn't exactly right when it arrived. She and my gd ate it with a spoon. It was her first birthday away from home and she was really homesick. She said the cake really helped her even if it was a bit messy.
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Old 11-17-2005, 11:46 AM   #14
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CHOCOLATE ZUCCHINI CAKE


1/2 c butter
1/2 c Oil
1 3/4 c Sugar
2 1/2 c Flour
1 ts Baking powder
1 ts Baking soda
2 c Grated zucchini
2 Eggs
1 ts Vanilla
1/2 c Sour milk
4 1/2 tbs Cocoa
1/2 ts Cinnamon
1/2 c Chocolate chips

Cream together the butter, oil and sugar. Add eggs, vanilla, and sour milk.
Mix well. Sift dry ingreds. Then add to the oil mixture. Mix it all up really well. Add
zucchini last and mix well. Put in a 13 x 9 pan. Sprinkle with chocolate
chips. Bake at 350 for 35 min. or until done. You can use a chocolate frosting
or cream cheese frosting.

Since this is a dark cake.. I butter and then use sugar instead of flour to coat the
pan. No ugly white splotches.
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Old 11-17-2005, 12:25 PM   #15
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http://duramecho.com/Food/Sachertorte/

Okay Sarah, this recipe includes what seems to be a fool proof glaze making method, which I liked the most. It is just that I would use a double boiler to heat up the chocolate and syrup instead of nuking... If you are not used to the metric measurements, here is the guideline

100g / 3,5oz
125g / 4,4oz
150g / 5,2oz
200g / 7oz

170C = 340F
25C = 77F

Hope this helps!!
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Old 11-17-2005, 01:23 PM   #16
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Quote:
Originally Posted by pdswife
CHOCOLATE ZUCCHINI CAKE


1/2 c butter
1/2 c Oil
1 3/4 c Sugar
2 1/2 c Flour
1 ts Baking powder
1 ts Baking soda
2 c Grated zucchini
2 Eggs
1 ts Vanilla
1/2 c Sour milk
4 1/2 tbs Cocoa
1/2 ts Cinnamon
1/2 c Chocolate chips

Cream together the butter, oil and sugar. Add eggs, vanilla, and sour milk.
Mix well. Sift dry ingreds. Then add to the oil mixture. Mix it all up really well. Add
zucchini last and mix well. Put in a 13 x 9 pan. Sprinkle with chocolate
chips. Bake at 350 for 35 min. or until done. You can use a chocolate frosting
or cream cheese frosting.

Since this is a dark cake.. I butter and then use sugar instead of flour to coat the
pan. No ugly white splotches.
thnaks a lot pds! it does look like a great recipe,i've already cut and pasted it in my recipe folder!!!
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Old 11-17-2005, 01:25 PM   #17
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Quote:
Originally Posted by urmaniac13
http://duramecho.com/Food/Sachertorte/

Okay Sarah, this recipe includes what seems to be a fool proof glaze making method, which I liked the most. It is just that I would use a double boiler to heat up the chocolate and syrup instead of nuking... If you are not used to the metric measurements, here is the guideline

100g / 3,5oz
125g / 4,4oz
150g / 5,2oz
200g / 7oz

170C = 340F
25C = 77F

Hope this helps!!
urmaniac! you are so helpful,thankyou so much...errr...theres one more thing..whats a golden syrup?im sorry to ask such a dumb question,but i really have no idea,never used it...
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Old 11-18-2005, 08:56 AM   #18
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Hi Sarah, sorry I forgot "Golden Syrup" is much more spread in Britain than in the US... it is a very tasty syrup made with evaporated sugar cane juice, it has a nice touch of toasty flavour and delicious as a pancake / ice cream topping... the most known brand is Lyle's, but if you can't find it you can also use corn syrup as a substitute without any problem!!
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Old 11-18-2005, 12:54 PM   #19
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yeah,corn syrup is easy ,thanks again uramiac!you rock!!!
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Old 11-18-2005, 05:53 PM   #20
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I think that the cake on the back of the Hershey's can is VERY GOOD. My sister Camroen won 1st with it in a baking contest. You have to cook it in a 9x13 pan or else it will be to dry.

Grace
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