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Posted at October 27, 2014, 8:45 am: I'm fanatical about chocolate desserts, but don't know enough about the chemistry involved to get what i want all the time this warm chocolate torte recipe turns out very well, but it's not quite what i'm looking for ... it's basically a souflee ... very light and fluffy. i'd like a bit more bitter chocolate intensity, and also some more density ... more melt-in-your mouth lusciousness, compared with its current evaporate-into-thin-air mouth feel my first instinct is is to up the amount of chocolate by adding 1/2 oz more bittersweet chocolate and 1 oz of unsweetened chocolate--a 40% increase in chocolate relative to other ingredients. any thoughts from the baking gurus -------- 3-1/2 ounces valrhona guanaja, coarsely chopped ?3-1/2 ounces sweet butter, soft 3 egg yolks,2TB + 2tsp granulated sugar, 2 egg white Prepare in 6" cheesecake pa Preheat oven at 300 degrees. Butter the inside of pan Melt chocolate on low heat or in double boiler. Set aside to cool. Cream the butter in an electric mixer. Beat in the cooled chocolate. In a large bowl, beat the egg yolks with 3 teaspoons sugar until lemony colored. Beat in the chocolate mixture. Beat egg whites to form soft peaks. Add the remaining sugar and beat at high speed to hold soft peaks. Fold in the chocolate mixture. Fill pan 1/2 full. Recipe can be made 3 hours ahead to this point Bake 15 to 25 minutes. It's done when top looks dry and when torte doesn't jiggle when shaken Set baking sheet on a rack to cool. After 10 minutes. Transfer to dessert plates. Dust with sugar (this is a reduced recipe for my experimental purpose. full reciipe is for 10oz chocolate and 10-3/4 pastry ring) Original of the message was taken from http://www.cheftalk.com/forums/ Replies:I have the tried and tested recipe of the most gorgeous chocolate ca...sure, i'm interested in taking a look. This is Gary Rhodes cake recipe. that sounds like an interesting cake. Yes many times I have made it to the recipe, and added about 7 or 8 o... I made the stout cake yesterday and it came out superb. You will find it even more yummy if you add grated chocolate to it. I'm by no means a baking guru ! but I do make a great (flourless) Mexi... Other Topics of Chef Talk:Ok how weird is this?Hello :) Diced Meat? Hello All To our new culinary adventure! Basically...What is the best ICE CREAM reciepe from all over the world? greetings from Bayport N.S Chinese Chocolate Dragon Mold Does school name matter? Losing sleep Professional Chocolate Certification please.... Does anybody know...FCI in NYC? Stuffed Roulade Cake mix Rotisserie grilling question Dinner Parties Mud cake w. caramel swirl ???Help !! hello all Hello everyone just signed up! Citric Acid Begian Restaurant tasting ideas?? Mousse filled wedding cakes Vegetarian seaweed caviar culinary student creating a plate presentation. Not this again! Restaurants in Edmonton? unhealthy and super tasty pastires & cookies Waffle cone recipe Thanks Guys and Gals Searchfunction Equipment Question Preserving Jello Restaurant School at Walnut Hill,PA Hello from MD, career changer HELP! Need quick recommendation for restaurant in San Francisco Your cleavers for everything. Harold McGee Visits ChefTalk.com (Dec 10th) Suggestions Please Rachel Ray's 30 minute workouts or drinking game Catering Partner in CT. Need help from anyone with experience feeding elderly |