corazon
Executive Chef
I'm making a cake for a silent auction on Friday. This is a new recipe to me but so far, the outcome is 
I followed the recipe and the "cake" is like a cracker. It's a fairly simple recipe. Melt choc & butter, set aside to cool to a soft butter consistency. Whip egg yolks with sugar until tripled in volume and fold into choc. Whip whites with sugar until stiff peaks & fold into choc mixture in 4 parts, until no traces of white can be seen. Bake 20 minutes in a quarter sheet pan. She said the cake should rise above the pan but mine came out all wavy. She said to be careful not to overmix and loose volume and I thought I was careful enough, could this have been the problem? Then she says to stick it in the fridge until well chilled, could this do something to the texture? Is that why it's harder?
Do I dare try again, or find something else? Any ideas on what I could make? Something that looks pretty but doesn't necessarily have to taste fabulous.
I followed the recipe and the "cake" is like a cracker. It's a fairly simple recipe. Melt choc & butter, set aside to cool to a soft butter consistency. Whip egg yolks with sugar until tripled in volume and fold into choc. Whip whites with sugar until stiff peaks & fold into choc mixture in 4 parts, until no traces of white can be seen. Bake 20 minutes in a quarter sheet pan. She said the cake should rise above the pan but mine came out all wavy. She said to be careful not to overmix and loose volume and I thought I was careful enough, could this have been the problem? Then she says to stick it in the fridge until well chilled, could this do something to the texture? Is that why it's harder?Do I dare try again, or find something else? Any ideas on what I could make? Something that looks pretty but doesn't necessarily have to taste fabulous.
