BakingCalGal -- Thursday, July 04, 2002 -- 07:35:57 PM
How-tos, tips, recipes.This thread is tagged: cooking, baking, cake
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I wouldn't bother with a light chocolate cake. But for easy, and flavor contrast, you can't beat a (mostly) flourless bittersweet chocolate cake. I like the Boca Negra cake a lot. The recipe I have has a white chocolate ganache on the side with bourbon, but I'd think whipped cream or a simple raspberry sauce would work just as well.
That looks good but I can't use any recipe with alcohol in it. Is there something similar you can suggest?
I can always do cheesecake or the chocolate chip bundt if nothing else occurs to me, but I am feeling like baking.
How about this? There are a gazillion flourless chocolate cake recipes on the net, though. There may even be one in Only Recipes; I think it's J-Ro's adaptation of Insanity Rose's, which is a good recommendation.
I think you should make my Great-Aunt LaRue's chocolate pie, BabSis. It's excellent and not fussy and gives a big payoff for the amount of effort. You make it early in the day and put it into the fridge to set up, then add the whipped cream on top before serving. The recipe is in Recipes. It's TPW approved - I think maybe CrispyGirl made it. Somebody did.
I recently had lunch with a friend who was eating chocolate pudding cake, and I happily helped myself to a few bites. It was pretty good and she's a very healthy eater, so I expressed some surprise about her dessert indulgence. She gave me the recipe.
The darn thing was vegan. Vegan. I mean, who eats vegan dessert? It actually tasted good. AND it's dead easy. I've never seen this technique before, but it's genius - you spread the batter in the pan, sprinkle it with lots of cocoa/sugar mix and then you pour hot water over the top of the unbaked cake, stick in the oven and out comes chocolate pudding with squooshy, chocolatey cake on top. I doubled the amount of cocoa to make it more flavorful, but the texture was great if you like squooshy cake. A little research and it showed up in old cookbooks as Denver Chocolate Pudding Cake.
It's kind of a nice thing to have in your repertoire, vegan cake that tastes good.
The wacky cake recipe (it goes by several names depending on region) is also vegan.
I baked another batch of Julia's cookies this morning for our weekend guests. I made it by hand again, and I have solved the crumbly issue: Make sure the sugars and butter are very well blended. Use 2 eggs instead of one egg and a yolk, and beat well. The dough texture is then perfect. Guests are raving, btw.
When I was home sick for a few days and DH took Anna to the library, I asked him to check out a baking book for me -- any baking book. He knows I like to bake bread, so he brought me Peter Reinhart's The Bread Baker's Apprentice.
Okay, Peter Reinhart is annoying and self-congratulatory, and the recipes are written for aspiring professional bakers. But I made the poolish focaccia and it is astonishing.
Poolish is a pre-fermented starter -- IOW, flour and water mixed with a little yeast and allowed to ferment for a few days. Generally it's all used -- unlike a sourdough, the culture isn't maintained over a long period. Because my schedule has been out of whack and I'm still a little bit sick, I ended up with about a 3 day old poolish, which was a bit tangy, when I baked last night. The dough was silky in a way I've never seen before.
It's a lot of work for one pan of bread, but I may try it again some time -- the other problem is that with 3 people in the house, it'll take a while to eat a half-sheet of focaccia!
Tangy bread sounds good, RMS. I'm going to keep my eye out for that book.
I feel the same way about IR's bread
ukazes instructions: What a freaking lot of work for one loaf. And oh, how worth it! Her brioche takes all day - four rises - and comes out impeccable.
You've all seen the La Brea Bread Book? The shortest recipes there take two days, and that's AFTER you've spent something like five days making sourdough with organic grapes and organic flour and organic water.
First you have to grow the grapes.
edit: My sister's ex-BIL swears by that book and makes all of his own starter and bread from grapes that he does, indeed, grow. But he lives in the Garden of Eden and the rest of us don't.
He gave it to me and I did the same. Life is too short and I can buy La Brea bread at WFM.
I do enjoy his cooking and his obsessive craziness in pursuit of the ultimate, though. Unfortunately, it's the same family trait that made for an unsuccessful marriage between my sister and his brother.
This is great. It sounds like something Martha Stewart would make, using some really lovely vintage hydrogen.