Saturday, May 22, 2010
Real Chocolate Cake: how to make it? with 100% REAL cacao of course- "100% or go home"
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Chocolate is good for us. Really. It's got all sorts of health things going for it - particularly when it's as close to its pure cacao form as possible (here's a detailed overview of why). I really enjoy a square of Lindt 85% or 99% cacao bar for a taste treat in the evening - one of the advantages is that that's pretty much all a person wants: one square - very satisfying.
Recently i was welcomed to the next level of cacao bliss: baking with the stuff - pure 100% cacao. Oh wow. No offense to Baker's Chocolate, but my word, the taste difference of using real cacao is so incredible, my guess is once you try it you won't want anything else. Let me help you prove this to yourself.
In the UK, there is a company called Willie's cacao (no affiliation, and i'm sorry about the annoying flash site) that sells cacao in these chunky cylynders that's ideal for baking and cooking.
The chocolate itself supposedly comes from the owner's farm on the Other Side of the pond and to the south, while it's processed in the UK on 100 year old chocolate making equipment. Not sure how that makes it taste better, but oh well.
The point is that one can swap out cooking chocolate like bakers from any recipe, put this stuff in instead and suddenly the taste experience just goes up - exponentially.
By way of example, if you would really like to give this taste experience a chance, here's avariant on an old but delicious Baker's Chocolate Cake Recipe, that really, if you do this swap, you'll be well, on another plane of desert experience.
This is not a recipe that is shy of real serious ingredients. Use them; don't skip on making anything less fat than is called for. You're doing this because you know you can make this, freeze it and take out a piece from time to time. Seriously. IT's almost better (like Sara Lee cake if made by gods) post frozen.
Ok Here we go:
classic german chocolate cake (history of german choc. cake)
Prep Time: 40 minutes. Bake Time 30 minutes
a whole cylynder of the Peruvian Black Willie's Cacao (180g)
1,1/4 cup butter
2 1/2 cup granulated sugar (prefer organic castor sugar or nat. unrefined cane sugar)
6 eggs
2 cups all purpose flour
1tsp baking soda
1 cup buttermilk - no skimping
Coconut Pecan Icing
1 cup evaporated milk
1 cup granulated sugar
3 slightly beaten egg yolks
1/2 cup butter
1 tsp vanilla - real vanilla, please
1 1/2 cup schreded coconut - try to get flakes, and not fresh - that's too moist
1 cup chopped pecans
Cake:
1. nuke the chocoalate and butter in a big nuker bowl on high for about 2 minutes. stui until choc. is completely melted.
2. stir in sugar until well belnded . Add eggs one at a time, mix well. Beat in flour and baking soda alternately with buttermilk until smooth. Pour into bunt pan (here we break with tradition of the cake pans)
3. Bake in preheated 350F oven for 1hr10mi. Use the toothpick test if you wish to check readiness. for departure from over. Cool on a rack.
Icing:
Combine milk, sugar, egg yolks, butter and vanilla in saucepan. Bring to a BOIL. COok and stir over medium heat about 8 to 10 minutes or until golden. Remove from heat. Stir in cocnut and nuts. Cool, spread frosting over top of cake.
Now that last instruction is tricky. You'll have frosting left over most like which is fine as it can be used on the side by guests (or yourself depnding on mood) to add more like a spread should they wish - or decline and pretend to be healthier for declining extra icing.
Experience
Well what can i tell you? it's delicious the first day; it matures and tastes richer the seond, and post freezing, it's the gift that keeps on giving.
This is not a cheap cake - the chocolate alone is 6quid; ya'll know how much butter and high grade eggs cost, but really quality ingredients do make a difference. And if food is something you love, and for something that will be available for some time unless you go all gluttonish on it, it will be a wonderful experience for yourself, or you and the folks you love.
I'd be keen to hear if you can't get Willie's in your country, what options you've found for Cooking Cacao.
mc Tweet Follow @begin2dig
In the UK, there is a company called Willie's cacao (no affiliation, and i'm sorry about the annoying flash site) that sells cacao in these chunky cylynders that's ideal for baking and cooking.
The chocolate itself supposedly comes from the owner's farm on the Other Side of the pond and to the south, while it's processed in the UK on 100 year old chocolate making equipment. Not sure how that makes it taste better, but oh well.
The point is that one can swap out cooking chocolate like bakers from any recipe, put this stuff in instead and suddenly the taste experience just goes up - exponentially.
By way of example, if you would really like to give this taste experience a chance, here's avariant on an old but delicious Baker's Chocolate Cake Recipe, that really, if you do this swap, you'll be well, on another plane of desert experience.
This is not a recipe that is shy of real serious ingredients. Use them; don't skip on making anything less fat than is called for. You're doing this because you know you can make this, freeze it and take out a piece from time to time. Seriously. IT's almost better (like Sara Lee cake if made by gods) post frozen.
Ok Here we go:
classic german chocolate cake (history of german choc. cake)
Prep Time: 40 minutes. Bake Time 30 minutes
a whole cylynder of the Peruvian Black Willie's Cacao (180g)
1,1/4 cup butter
2 1/2 cup granulated sugar (prefer organic castor sugar or nat. unrefined cane sugar)
6 eggs
2 cups all purpose flour
1tsp baking soda
1 cup buttermilk - no skimping
Coconut Pecan Icing
1 cup evaporated milk
1 cup granulated sugar
3 slightly beaten egg yolks
1/2 cup butter
1 tsp vanilla - real vanilla, please
1 1/2 cup schreded coconut - try to get flakes, and not fresh - that's too moist
1 cup chopped pecans
Cake:
1. nuke the chocoalate and butter in a big nuker bowl on high for about 2 minutes. stui until choc. is completely melted.
2. stir in sugar until well belnded . Add eggs one at a time, mix well. Beat in flour and baking soda alternately with buttermilk until smooth. Pour into bunt pan (here we break with tradition of the cake pans)
3. Bake in preheated 350F oven for 1hr10mi. Use the toothpick test if you wish to check readiness. for departure from over. Cool on a rack.
cooling cake on rack
Icing:
Combine milk, sugar, egg yolks, butter and vanilla in saucepan. Bring to a BOIL. COok and stir over medium heat about 8 to 10 minutes or until golden. Remove from heat. Stir in cocnut and nuts. Cool, spread frosting over top of cake.
exemplar cacao enriched cake, dressed for festive occaision.
Experience
Well what can i tell you? it's delicious the first day; it matures and tastes richer the seond, and post freezing, it's the gift that keeps on giving.
This is not a cheap cake - the chocolate alone is 6quid; ya'll know how much butter and high grade eggs cost, but really quality ingredients do make a difference. And if food is something you love, and for something that will be available for some time unless you go all gluttonish on it, it will be a wonderful experience for yourself, or you and the folks you love.
I'd be keen to hear if you can't get Willie's in your country, what options you've found for Cooking Cacao.
mc Tweet Follow @begin2dig
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