Boiling water chocolate cake

Boiling water extinguishes soda .... Have you ever done soda inhalation ?? so when you throw a spoonful of soda into boiling water

Well, of course! Sodium bicarbonate at high temperatures begins to release carbon dioxide, while converting into sodium carbonate (soda ash), so some people catch the soapy taste in culinary products generously flavored with unreacted soda.

And even if hot ash_two_ had the property of producing a chemical reaction with soda, this would be true only if you throw soda into boiling water. And when you pour a glass of boiling water into a kilogram of dough at room temperature, the temperature in it does not jump sharply to the transformation temperature.

Maybe the Creole cuisine, where this recipe came from, has a different tradition of taste and does not pay attention to the soapy taste.

It could have been a tartar at that time.

By the way, in my book by Judith Chote, I have an incredible amount of baking powder in recipes (by a tablespoon), and then you read the recipe for baking powder itself in a note, and you realize that this is not the usual powder, but something else.

that's why some people catch the soapy taste

I generally try not to put soda in the dough if there are no acidic ingredients.
The baked goods are yellow in color and taste like a bar of soap. I generally keep quiet about the smell.

I bake mainly soda bread with soda.

Kroshische, I thank you again !!!!

🔗

And here is mine ...

Try to replace milk with sour milk on a half portion of the dough and take only soda.

TODAY CLEANLY RANDOMLY - there was no milk - I made it on a glass of old kefir - the rest according to the recipe - I liked it more = the cake is drier, more bubbly, I always bake the full rate in the oven in a high rectangular Teflon shape, the size is something about 34 by 22 cm, the height of the finished cake is 4 see it turns out

Girls, tell me, please. Take it out right away and let it cool?

It worked twice, but not the third time. I thought it was a really unpretentious recipe, but no !!! The cake is wet inside, damp, did not rise.

[Ksyusha]

Ksyusha, I let it cool right into the bowl mv, then I take it out ...

[Masha]

MashaThanks for the tip.

Girls, maybe this question has already been asked, I don't know ...
Previously, this biscuit was baked in the cartoon, there were no problems.
Now I bake in the oven, but for some reason the top cap bakes very badly, gathers like foam and remains very wet.
Why can this happen?

TODAY CLEANLY RANDOMLY - there was no milk - I made it on a glass of old kefir - the rest according to the recipe - I liked it more = the cake is drier, more bubbly, I always bake the full rate in the oven in a high rectangular Teflon shape, the size is something about 34 by 22 cm, the height of the finished cake is 4 see it turns out

This is a different recipe. Chocolate cakes from Nesmeyana. No less tasty, but there are differences. The outlet is more bubbly and slightly rubbery.

Here's a photo I found mine, but baked on a sheet for the new year, in the oven.
But in the oven it was baked in 20 minutes, the layer is thinner. [/ Quote]

I liked the cake, just added a couple of tablespoons with the top of the flour. But he was still watery. There was no such effect that the spoon was placed slowly falling, it would rather have drowned at the moment. Maybe it was necessary to add more flour, the top was somehow funny in the bubbles. And so I'm happy with the yak elephant.

Chantilly chocolate cream with strawberries pureed with sand. Everything in haste, very tasty.

Girls, do you open it in the baking process? And then, when it's already baked, do you immediately open the lid or wait? I’m thinking, if I hadn’t opened it (1 time, after 60 minutes), maybe it would have baked better with me, and the core is dense. Never came out as it should :-(

[IsaDora]

IsaDora, open only after baking and very carefully, as the biscuit is very tender !!

Here, I also decided to unsubscribe using this recipe:
I've been baking it for over a year now:
at first 3 times it came out wonderfully for me: tall, porous, and loose.
Then I began to put all the components "by eye" and since then I bake about once every 1-2 months.
I don't like the way it comes out lately, and therefore, it began to bake it less and less.
Today I decided to bake it again, when I looked into this Temko.
I tried to do everything as much as possible in proportions in the recipe, taking into account the comments on flour
(I really put a little more of it, otherwise the dough is not baked),
As a result, the biscuit was baked great: everything was baked, it is tall and beautiful.
And left it to cool for 15-20 minutes in the cartoon.
Then she carefully put it on a cutting board and left it to cool.
As a result, in about an hour, it fell by half, and became flat and not fluffy.
Of course, I made it, and I already smeared it with cream, and poured it with icing.
But what are my thoughts?
Can still cut it almost immediately with a sharp knife - still hot,
3-4 cakes. And then it won't settle like that under its own weight?

I would be grateful for comments and reflections on the topic.
And next time I will try to do just that.

[Kroshik-Innochka]

Kroshik-Innochka, good morning and thanks again! I bake my favorite cake often, lately I don’t bother with the cream or the pattern at all, mine are sweeping it away in one fell swoop, that is, like a cupcake on duty: girl_love: A magic wand

Thanks for the recipe, I took it away :-) :-)

Thanks for the MV recipe I recently had, so I got to the sweet one. It turned out - I baked 50/50 in Polka for 17, 1:30 minutes and (silly) did not let it cool down, but immediately pulled it out (since the swirbelo also baked focaccio for the night while looking). Bottom line: the priest fell off ((((((, but I'm not particularly discouraged, I cooled down a little, cut it and smeared it. Dear morning will come from work and

Thanks for the recipe !!! I tried to bake in the oven, not baked. And the slow cooker made me happy with an excellent biscuit. Baked for 1h20min, cut into 4 cakes, cream on semolina. We will celebrate the eldest daughter's excellent session with a cake. I tried to decorate

🔗

Wow! That's so beautiful.

If I, thank you, I started baking cakes quite recently, I study sitting in the bushes.

Oksana, of course, for you.

Girls, why is the top of the cake torn? rises, bakes, delicious, does not break, but in the middle of the hump and breaks !!!!!

[Tortyzhkin,]

Tortyzhkin, Ksyusha, what did you bake in, in a cartoon or in the oven?

I baked in an electric oven. I tried it in different modes: convection 160 grams for about an hour, top-bottom 180 grams in time a little less. Of course, mine like this, but I want perfection)))

If you are sure that the oven accurately gives this temperature, then I would also try to reduce the cocoa by 1 tbsp. l. to make the dough a little less dense. Maybe your own flour or cocoa makes the dough a little thicker than necessary.
In general, to save money))), I tried to reduce the amount of cocoa to 4 tbsp. spoons, slightly less chocolate, but it was still delicious)))
I bake at 170 gr., Without convection.

Girls, why is the top of the cake torn? rises, bakes, delicious, does not break, but in the middle of the hump and breaks !!!!!

in what form do you bake? when I always bake a whole portion in a narrow mold, I can advise you to either reduce the portion or increase the diameter of the mold,

[lambada]

I tried it in different modes: convection 160 grams for about an hour, top-bottom 180 grams in time a little less.

Here convection is definitely superfluous. Even the fact that you lowered the temperature by 20 grams does nothing - due to forced convection, heat is supplied to the dish and baked goods as actively as at 180 in normal mode.Plus, it winds up the crust, which eventually loses its elasticity and breaks more easily. Perhaps there are a lot of baking powder, because of this, even pancakes are humpbacked, and not just cakes.))

Well lambada right, of course.
In general, these are events of the same order - the dough quickly grasps along the walls at the hot mold and the edges no longer rise - the flour is baked and the bubbles will no longer grow and change their place. And the middle is still cold, damp and liquid, therefore it tends upward when warming up. The higher the contrast between the cold middle and hot walls, the more active. And the faster the dough will set near the mold. Therefore, the pastry dough is baked at not very high temperatures.

When the mold is wide and flat, the dough heats up more evenly from the bottom while "hardening". The hump is not formed partly because of this, partly due to the fact that the walls are low, the height of the still liquid "column" in the center of the dough is also low, it is simply not enough to form a high hump.

Girls, thanks for the advice, I will take it into account next time!

[Tortyzhkin]

Tortyzhkin, we all learned a little ... (c)

There is a very good connection between temperature and the result in multicooker. For each test, there is certainly the same golden mean. I've tried baking the same dough in three different ones, and everywhere it really comes out different. Moreover, more often the lightest and fluffiest is obtained in the "coldest" of the cartoons (I have it Shteba_1), and in the "hottest" (Sinba) it is denser and lower. In the old Panasonic it is also good, but it is just between them, a little closer to Shteba and surpasses her in some trifles. Although, in all fairness, I did not really like this "Chocolate on boiling water" in the colder Stebe. Either the dough comes out too much, or its structure is such that it would be nice to be a little warmer.))

In my DEKs on baking 140 gr, excellent Chocolate on boiling water is obtained, not dry at all and very high, without cracks and humps. I even like it better than the oven.

Girls. can you bake this biscuit in the oven?
if so, in what temperature mode?

Baked in the staff. While making the dough, it turned out that there was no baking powder. I mixed soda with ascorbic powder. Then the dough was watery, and the flour also ran out (well, as usual, when not needed, it costs 2 packs, and when it feels like it ...), I added 40 grams of whole grain. Baked in porridge, 1.20 by 0.3, came out damp, added another 20 minutes. As a result, a gorgeous high sponge cake, cut into 5 thin cakes, cream as in the recipe. It is worth eating. Thank you very much for the wonderful, easy recipe!

Sorry, but you need to turn it over or not. I always turn the cupcakes in my ZELMER after 25-30 minutes, and here it takes so long to bake. In 60 minutes, I will get coals from below.

I'll raise the Temko, otherwise it's somehow sad that newcomers may not know about such a biscuit

I baked it in a Panasonic multicooker 2 times for 65 minutes ... It was completely baked, it didn't burn anywhere, it turned out to be very tender, the piece must be held with both hands so that it does not fall to the floor. This I photographed at a party, what is left. At least I remembered that the camera was in the bag. Where everything is baked darker in the photo, there is no dampness.
Rich chocolate flavor, moderate moisture. in the sense of being different from dry biscuit
There is no glaze on it, otherwise from the photo you might think that it is watered. Just a cupcake for tea without any frills.

Thank you for the biscuit, I made a cake with sour cream and custard and tangerines, very tasty!

[Nadyusha]

Nadyusha, wow, what a lovely striped whale you have!

And about sour cream custard can be more detailed?

Did you interfere with the tangerines directly into the cream or simply sandwich them?

Inna, I'm just for you))) our cream, from a bread machine, custard sour cream, only I made it lighter, so; 400 g sour cream 15%
100 g water
1 tbsp. l. with a heap of flour
1 egg
1/2 - 2/3 cup sugar
100 g butter. Brew everything except oil over low heat, stirring with a whisk.Cool until warm and stir in oil.
And I just cut the mandrins into pieces, and sprinkled tangerines on the cake, and on top of the cream, I did not soak anything, the biscuit is gorgeous! THANK YOU!

with me only for you)

With great pleasure, Nadya !!!

Thank you for the cream, I have not done this before ...

On occasion I will definitely cook !!!

[Crochet]

Crochet, Innul, I really wanted a cake, but at home it turns out only Nekrasov flour, and it is of the first grade. The pastries are a little dark. But then there will be cocoa and the color is not visible. What do you think is worth trying?

And can you still dispose of the remains of kefir there?

I always made this cake in the oven, yesterday I decided to bake half a portion in a slow cooker, I have bronze phillips 3067/03
A wonderful cake came out, baked even better. than in the oven, I made a cream like the author's in the first post - just an amazing cream, I usually just sour cream + sugar made + coconut, I liked this cream more.
Next time I want to put alcoholized cherries on the cream, I think it will be delicious, the only question is how to alcohol alcohol correctly so as not to overdo it with alcohol

I have Redmond, I decided to bake in it according to this recipe. It has been baking for almost three hours. And the sides are wet and the top. Before that, baking was always a success, but now it is straightforward "what is unlucky and how to deal with it." Does the material of the bowl really affect that. Native with a non-stick coating, and the one in which I bake - stainless steel.

In general, my cake was not really baked yesterday. Burnt from below, very wet from above. Out of grief, I chose the whole thing from the bowl with a spatula and made it a la Pancho, smearing it with cream on semolina. I tried it today. Where a not very baked biscuit comes across, it is expected to be viscous, and where a baked biscuit is tasted. I liked the cream, it is gentle and there is no excess sweetness. I'll have to bake in the oven. Hopefully the result will be better.

Does the material of the bowl really affect that.

It is quite possible - the heat just does not want to climb up the thin stainless steel. On small baked goods it was still all right, but here there is a lot of dough.

[a piece]

a piece,
I sort of read somewhere that stainless steel is not good for baking, the thermal conductivity is not the same. if I don't confuse anything
I baked at a temperature of 140, the time is 1 hour - everything is baked and does not burn
I have Phillips 3067/03

Okay, I'll bake in my own bowl this weekend. Nevertheless, horns and legs are already left from the cake

HELLO EVERYBODY! This is the first time I write, I do not know correctly or not? I want to ask: I did everything according to the recipe, but something didn't work out, all loose and it feels like it's wet. Tell me. what's wrong?