Any Home Bakers Here?

[rjohns39]

We agree with you here! It is my go to chocolate cake now. It used to be the collectors cocoa cake which is now in second place

Anyone got a recipe for a chocolate cake that uses melted chocolate? I'm going to be able to recover some of the seized chocolate for the candies, but most of it won't be usable for candies in the future, but will work fine in a cake. I can melt a couple table spoons of it into freshly melted chocolate and it's working well (one of the recovery methods). 2oz of the seized to 12 oz of fresh, + 1 TBS of shortening. So in the end I'll have about 20 oz of seized chocolate that will need a new home.

ETA: hmmmmm wonder if I could use it for German hot cocoa? Bet I can... Turn it into chocolate syrup and add cream. hmmm

 

[N F C]

Anyone got a recipe for a chocolate cake that uses melted chocolate? I'm going to be able to recover some of the seized chocolate for the candies, but most of it won't be usable for candies in the future, but will work fine in a cake. I can melt a couple table spoons of it into freshly melted chocolate and it's working well (one of the recovery methods). 2oz of the seized to 12 oz of fresh, + 1 TBS of shortening. So in the end I'll have about 20 oz of seized chocolate that will need a new home.

Whoa, that's a lot of chocolate. I don't have a recipe for melted because I always use the powder. Hope someone else has one for you!

 

[rjohns39]

Well, Here's today's fun.

Oreo Truffles on left, Peanut butter balls on right

Rainbow Ribbon fudge on left, Mom's on right. Obviously, I still have a lot of work towards "pretty"

 

[N F C]

Well, Here's today's fun.
View attachment 1214289
Oreo Truffles on left, Peanut butter balls on right
View attachment 1214290 View attachment 1214291
Rainbow Ribbon fudge on left, Mom's on right. Obviously, I still have a lot of work towards "pretty"

It all looks tasty to me! You did a lot of work today Bob.

 

[rjohns39]

Still have three more batches of cookies and then I think I'll call it good. Neighbors will be happy, I hope.

 

[ronott1]

Anyone got a recipe for a chocolate cake that uses melted chocolate? I'm going to be able to recover some of the seized chocolate for the candies, but most of it won't be usable for candies in the future, but will work fine in a cake. I can melt a couple table spoons of it into freshly melted chocolate and it's working well (one of the recovery methods). 2oz of the seized to 12 oz of fresh, + 1 TBS of shortening. So in the end I'll have about 20 oz of seized chocolate that will need a new home.

ETA: hmmmmm wonder if I could use it for German hot cocoa? Bet I can... Turn it into chocolate syrup and add cream. hmmm

I have the day off so I will give this a shot. It is from my cake bible cooking book

Moist chocolate Genoise

8 oz bittersweet chocolate
1 cup boiling water
8 large eggs
1 cup sugar
1 and a half cups cake flour
Syrup ingredients
To make: 1 cup plus 2 tablespoons water
1/4 cup plus 3 tablespoon sugar
3/4 liquid cup water
3 tablespoons Liquor of your choice

Preheat oven to 350 degrees F
Prepare two 9x2 cake pans or 9 inch springform pans. grease bottoms and line with parchment. Grease parchment and sprinkle with flour.

In a heavy sauce pan bring the chocolate and water to a boil over low heat, stirring constantly. Simmer, stirring fro 5 minutes or until the chocolate thickens to a pudding-like consistency. (It will fall from the spoon and pool slightly before disappearing.) Cool completely.

In a large mixing bowl, beat the eggs and sugar with the whisk beater on high speed for 5 minutes or until triple in volume.

Sift 1/2 of the flour over the egg mixture and fold it in gently but rapidly with a slotted skimmer or large rubber spatula until most of the flour has disappeared. Repeat with the reaming flour until all flour has disappeared. Fold in the chocolate mixture until incorporated.

Pour immediately into the prepared pans (they will be about 2/3 full) and bake 30 to 35 minutes or until a tester inserted in the centers enters as easily as it does when inserted closer to the sides. The cakes rise to the tops of the pans during baking and will lower slightly when done, pulling slightly away from the sides. Avoid opening the oven door before the minimum time or the cakes could fall.

Loosen the sides of the cakes with a small metal spatula and unmold at once onto lightly greased racks. re-invert to cool. The firm upper crusts prevent falling. Trim the bottom of the crusts when ready t complete the can and sprinkle syrup evenly on all sides.(After being sprinkled with syrup, a genoise becomes fragile and more prone to splitting when moved. Use a cardboard round or removable bottom o a pan to support it.)

To Make syrup
In a small saucepan with a tight-fitting lid bring the sugar and water to a rolling boil, stirring constantly. Cover immediately, remove from the heat and allow to cool completely. Transfer to a liquid measuring cup and stir in the liqueur. If the syrup has evaporated slightly, add enough water to equal 1 cup plus 2 tablespoons syrup

Understanding
The ratio of ingredients in this cake is similar to Genoise au chocolat. The Moist Chocolate Genoise has the same amount of sugar and flour as the same size Genoise Au Chocolat (the 4 ounces of sugar provided by the bitter sweet chocolate are exactly equal to the 4 ounces of sugar provided by the syrup used for two layers of the Genoise au chocolat). Moist Chocolate Genoise, however, contains a little less egg, more than double the water and instead of butter, 1.5 ounces of cocoa butter contained by the chocolate. All of these variables are responsible for making this cake's texture more moist and dense than classic Genoise au Chocolat. Because this cake is not as light and airy, two layers are necessary fro sufficient height. Since the chocolate contains vanilla, no extra vanilla is added.

This cake is used to make swiss black forest cake and triple chocolate cake.

Cake is good finished with a Ganache frosting

 

[ronott1]

The recipe is in the book so I had to type that all out!

 

[dunnmom]

I hated to bake up until the last 3 years. I just didn't have any faith in myself, nor patience. What changed my mind, is my husband and I agreed to put our family on a gluten-free diet to see if it would help with our 2 older kids' autism. We didn't want to remove bread from their diet so we baked gluten-free loaves. Let me tell you, gluten-free baking is a huge pain in the butt until you get the hang of it. Difficulty level is high. Once we went off the gluten-free diet because we didn't see a positive difference, standard baking no longer seemed hard nor intimidating to me. Then I picked up a really nice bread machine at a thrift store. Talk about easy...

 

[rjohns39]

Ron You're my hero

 

[N F C]

I hated to bake up until the last 3 years. I just didn't have any faith in myself, nor patience. What changed my mind, is my husband and I agreed to put our family on a gluten-free diet to see if it would help with our 2 older kids' autism. We didn't want to remove bread from their diet so we baked gluten-free loaves. Let me tell you, gluten-free baking is a huge pain in the butt until you get the hang of it. Difficulty level is high. Once we went off the gluten-free diet because we didn't see a positive difference, standard baking no longer seemed hard nor intimidating to me. Then I picked up a really nice bread machine at a thrift store. Talk about easy...

Hi, nice to have you join us!