|
|
|||||||||||||||||||||||||
|
[?]Subscribe To This Site
|
There are plenty of recipes for chocolate cake on the net, not even mentioning the thousands of cookbooks all dedicated to the topic of “chocolate cake recipe.” It is sometimes difficult to find the perfect cake, you just have to simply give a recipe a try and see for yourself. My recipes for chocolate cake are all tried out be me and so far they all were very well received by my family. They are my test bunnies so to say.
Some dark chocolate cake recipes call for bittersweet or semisweet chocolate. These chocolates have in addition to the pure chocolate liquor, sugar, vanilla, and extra cocoa butter added. They can be used interchangeably, but the amount of sugar in them varies from manufacturer to manufacturer. I always suggest baking with chocolate that you enjoy eating. So if your favorite is milk chocolate from “Milka”, then use that one, but bittersweet. Of course, if you like to eat dark chocolate, then you already know which one is good and which one is not. I have a chocolate cookies recipe that calls for couverture. This type of chocolate is used for decorative work and for dipping. In the US, it is made from compound chocolate (chocolate with vegetable shortening instead of cocoa butter), but in Europe, however, it is made from highest quality chocolate. Due to its high content of cocoa butter, it has a nice gloss. Some recipes for chocolate cake call for white chocolate. This heavenly type of chocolate contains about 30% fat, 30% milk solids, and 30% sugar. It also contains vanilla. The better quality white chocolate contains cocoa butter, but the lower quality has no cocoa solids whatsoever. White chocolate can be used in many cakes as for example in my white chocolate cheesecake recipe. It can be also used as a rescue when your buttercream or pastry cream is not thick enough. All you have to do is add a small amount of melted white chocolate. It will add firmness without significantly changing the original mixture.
It would be interesting to find out how people store their chocolate at home. My mom-in-law always keeps her chocolate in the fridge, since she likes to bite it. I like mine at room temperature since I like it when it melts in my mouth. The best way of storing chocolate is to keep it wrapped in an airtight container. It should not be kept in a humid place, and at temperatures between 60-75°F (15-24°C). Dark chocolate stored like that can be kept for up to 2 years, milk and white for about 1 year. But, honestly, who keeps chocolate stored for that long?
I hope that you enjoyed my essay about chocolate, and if you didn’t, at least enjoy my recipes for chocolate cake.
Share Your Recipes And Do you have favorite recipes for chocolate cake and would like to share your secrets?Did you ever bake a cake that was just great? What is your favorite chocolate cake recipe? Return from Recipes For Chocolate Cake to Easy Cake Recipes Homepage |
Custom Search for November If you are looking to try out some Christmas recipes then take a look at this wonderful Yule log. ![]() Yule Log Recipe Now is the time to make your own mincemeat since it takes 3 to 4 weeks to mature. ![]() Mincemeat Recipe Start making Christmas cookies early on! Try these gingerbread cookies which are one of my favorites. ![]() Gingerbread Cookies There is nothing better than a warm apple strudel served with vanilla sauce on a cold and foggy November day! ![]() Apple Strudel For those with overflow of apples my Polish “szarlotka” – apple cake – is just the right solution. ![]() Apple Cake Recipe Here is what one happy surfer |
|||||||||||||||||||||||
|
|
|||||||||||||||||||||||||
New! Comments
Have your say about what you just read! Leave me a comment in the box below.