Not a professional, but a decent home baker.
I tried to make a Flourless Chocolate Nemesis Cake, and had some technical failures, but overall managed to save it.
Essentially, when adding the sugar syrup to the butter and chocolate, the sugar immediately hardened on contact. When I read the steps I was worried about this exact thing happening, but decided to trust the process. I think you would need more water to avoid this, but perhaps I'm missing something in the technique?
I kept the chocolate on the double boiler when adding the sugar so I don't think I could have had it any hotter. Perhaps I melted the sugar incorrectly?
RECIPE↓
INGREDIENTS - 5 large eggs - 1½ cups granulated sugar, divided - 12 ounces good-quality dark chocolate - 1 cup (250 mL) unsalted butter, softened
DIRECTIONS (3rd & 4th mostly) - Preheat the oven to 250°F. Grease a 10-inch round pan and line with parchment paper. - In a stand mixer, whisk the eggs and ½ cup of the sugar on high speed until the mixture has quadrupled in size, about 10 minutes. - In a double boiler, or a medium stainless steel bowl placed over a small saucepan of simmering water, melt the chocolate and butter, stirring occasionally to combine. - Place the remaining 1 cup of sugar in a small saucepan over medium heat. Add 1 tablespoon water and bring to a boil. Continue cooking until the sugar is completely dissolved. Carefully add the dissolved sugar to the melted chocolate and butter. Stir to combine. - With the mixer on low speed, slowly add the chocolate and sugar mixture to the egg mixture. Increase the speed slightly and mix until well combined. - Transfer the batter to the prepared cake pan. Bake in a water bath for 50 minutes, or until the cake starts to pull away from the sides of the pan. Let cool to room temperature in the water bath. - Remove the cake from the water bath and invert it onto a serving plate.
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