I am definitely going to make this!

[pacanis]

One of my favorite youtubers posted this dessert recipe today.
And I like it! Right up my alley for keeping it simple.
I'm just hoping either my immersion blender with the whisk attachment or my Kitchen Aide stand mixer will work, as I don't have a hand mixer. But I can always go old school with a wooden spoon if the above fail.

 

[dragnlaw]

Don't know about the 10 minute part but the rest is lookin' real good!
Does he have the measures somewhere?

 

[pacanis]

He usually has them in the description.
But I didn't look yet.

 

[Meryl]

Interesting. I may just try that. I would be worried about overcooking it, being already a dark colour to start with. Just like baking a chocolate cake I suppose, I usually burn them, they're already browned from the beginning, so I don't know when they're actually really ready.

 

[pacanis]

Same technique as making a thicker omelet. Low and slow with a lid. Pay attention for the top to set.
I'm hoping

 

[Andy M.]

It's good to have a quick dessert recipe on hand.

I think you could mix the batter and pour it into a rectangular pan that would fit into your toaster oven and get the same results.

 

[pacanis]

Good call @Andy M.
I think rectangular would be a better shape to start with anyway.

 

[pictonguy]

Maybe a rectangle BAKING pan.

 

[Andy M.]

Maybe a rectangle BAKING pan.

I think most toaster ovens come with a rectangular pan.

 

[dragnlaw]

And extra pans of various shapes and intentions are rather easily available.

 

[pictonguy]

I think most toaster ovens come with a rectangular pan.

What I really meant was to actually cook the roll cake in the oven. A lid will develop too much moisture resulting in a more dense and slightly rubbery texture as opposed to the overall heat and even rise of an oven. personally I don't see any advantage other that saving on energy.

 

[Andy M.]

The oven was my first thought. But since this was presented as a quick dessert, I thought the TO would be more appropriate.

 

[pictonguy]

It takes about the same time. Also, this is not a quick dessert. There's multiple pans used for the batter, the cream and the ganache. considering the texture and rise quality of the oven will be much easier to roll, not to mention the edges in a fry pan that would need to be trimmed and if using a square pan of some description for the cook top method the thickness will more than likely deliver uneven and possibly hot spots. A good you tube vidoe but certainly not a good and practicle way for making a roll cake, but that's just my opinion.

 

[pacanis]

I'm so used to avoiding a "real" oven, the stovetop method was a nice point of convenience.
I even make stovetop biscuits rather than waiting for the TO to preheat. They come out great.

Another plus for the method shown is using this as a camping dessert. If you can turn out a chocolate cake of sorts in a frypan instead of a DO, you'd be the man, lol.

 

[dragnlaw]

rise quality of the oven will be much easier to roll,

using a lid would keep it very moist which is want you want in order to roll, no?

It takes about the same time.

actual cooking time, yes. But preheating - many full ovens take 20 minutes and usually a lot more to reach, Toaster oven - maybe 5 minutes? That alone to me is a huge plus!

Even with all the flaws (especially all the pots he uses, ) - for campfire cooking, yup - great fun; for movie night for two- gooey fun.

 

[pacanis]

Rik does use a lot of pots and dishes.
He usually puts all his spices and herbs in their own small dish, too. It makes it easier to "chuck it in"

 

[pictonguy]

using a lid would keep it very moist which is want you want in order to roll, no?

actual cooking time, yes. But preheating - many full ovens take 20 minutes and usually a lot more to reach, Toaster oven - maybe 5 minutes? That alone to me is a huge plus!

Even with all the flaws (especially all the pots he uses, ) - for campfire cooking, yup - great fun; for movie night for two- gooey fun.

Too moist can cause problems, density and uneven cooking, which I already mentioned and I did say the one advantage was energy use, but I'm more interested in making food better, but again, that's just my opinion.

 

[pictonguy]

I'm so used to avoiding a "real" oven, the stovetop method was a nice point of convenience.
I even make stovetop biscuits rather than waiting for the TO to preheat. They come out great.

Another plus for the method shown is using this as a camping dessert. If you can turn out a chocolate cake of sorts in a frypan instead of a DO, you'd be the man, lol.

Messing around with a lid, checking, making sure the heat of the element is properly adjusted throughout those 10 minutes might require fiddling around, maybe adjusting the temp and with electric it's not that easy and is not immediate either, as opposed to just putting the pan, and using a proper square cake pan in a preheated oven. and of course if you avoided using a real oven then use a pan, again, this is only my opinion.

 

[pacanis]

There is something to be said for finding the balance between good and convenient.
For the average cook anyway. Obviously not for a trained chef who charges for his services.

I imagine there was a time where microwaves were frowned on in a chef's kitchen. But then they found their place for certain uses.
Or pressure cookers

We're talking a skillet cake here.
Lets not try to turn it into something it is not. If I was using a cake pan and an oven it would no longer be a cake made in a skillet on top of the stove.

 

[dragnlaw]

I think of a "chef" as someone who strives and takes pride in producing the best he can. (not necessarily being paid, that's just a bonus)
I think what holds me to this 'frying' pan is the possibility on a camp fire. Many of us are past the camp fire routine - but I like to show my kids what they can do with the simplest of things. I believe I would use a CI for campfire cooking as that would probably be best - but you just don't know where your plane will crash in the woods, eh?