Boiling water chocolate cake

[rjdgeja]

rjdgeja,
In my experience, while not great - I made Chocolate three times with boiling water, in a cartoon and in the oven. So I have never had it dry, such a pleasant heavy, moist crumb, with shiny bubbles on the cut. Really like.

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

not finished

[Crumb]

Crumb, thanks for the recipe. I baked half the rate in the Oursson MP0707S / RD Cooker, the biscuit is juicy and fluffy. Prescription cream and fondant. Thank you!!!

[Anya]

Wah-wah-wah, what a sweetness !!!

Anya, good health to you or you? and your loved ones !!!

I can only guess how delicious it is ...

Thank you very much for your feedback, I am soooo nice !!!

[Inna]

Inna, my husband and I really liked the cake, and my son will come home from work in the evening and will appreciate it.

I baked a half serving for a sample. Very airy and delicious! Ate hot) I wanted to clarify, where to add sugar? I beat it lightly with an egg, added milk, butter, then flour with cocoa and soda + baking powder. My sugar did not dissolve. A small crust formed at the bottom of the biscuit, can this be because the sugar at the bottom is slightly fried? Where does this crust come from? Of course, you can cut it off, but you want everything to be perfect)
Thank you so much for the recipe! I take away for use, I love everything chocolate

I also have a sticky bottom of the biscuit, why?

[olechka99]

olechka99, dry separately mix, liquid separately, then combine and at the end of boiling water
Everything is baked, nothing sticks and sugar dissolves in me
Try it, get used to it, I've already baked a bunch of them))))

[erika75]

erika75, I have already baked 3 times and my bottom is sticky, can I cover the bottom with paper? Can you also replace baking soda with baking powder?

I bake soda + citric acid, I like it better)
try to knead the dough well after combining the components, maybe sugar dissolves poorly and gives stickiness, and I also noticed it was sticky when there was a lot of sunflower oil

[erika75]

erika75, Thanks for the info)

Well, finally I made it in Steba! The first time it turned out well, oh-very wet, that I had to dry the top in the oven. Then, after rereading the comments, I reduced the oil to 50 ml. And baked on meat for 2 hours. The fact is that on porridge I have t 103 degrees, and on meat most of all - 111. Maybe someone will come in handy sowing information. This is how it turned out.

Thank you very much for the recipe !! It turned out the first time
baked in MV, power 860, 1 hour 35 minutes on Baking

this is the whole baking time, ie after 60 minutes of "Baking" add another 20 minutes of "Baking".

And can you put 80 or 90 minutes at once, so as not to add?

And can you put 80 or 90 minutes at once, so as not to add?

if the capabilities of MV allow it, then it is possible.

Delicious cake !!!!! Thank you very much for the recipe!

Hello! I counted the cake for 600 g of ready-made biscuit, it is convenient to order.
Flour 150g,
sugar 170 g,
egg 1 pc (47 g),
Milk 107 g,
boiling water 107 g,
butter 33 g (2 tbsp. l.),
cocoa 26 g (1 tbsp. l.),
soda 8 g,
r-l 4 g.

For the first time, baked goods were produced in Shtebe
True, based on past experience, I increased t to 140 °, baked 1:20 half the norm, put flour +1.5 tbsp. l. Matchbox height (5 cm or what?)
I haven't cut it yet. But it seems that the porosity is uneven and there will be large holes, hopefully not one in the center
Thank you, Tiny!


I cut it, everything is fine, it only crumbles strongly, and I tried to 4 k.cut. The inner one did not stand up to my claims, but uncritically. Trying to force myself to smear cream, so lazy. I want to "Johnny, make me an edit." But you have to ... It will soak in just one night. By the way, my not wet came out, in my understanding.




Hi, Krosh, I'm with you with a cake! Thank you !!!
I will continue to experiment, I will decrease the time by 20 minutes. for half a serving.



Listen, I just noticed that I don't have any gloss in the holes ... Chavoy, then?

[Olenka]

Very airy and delicious! Thank you so much for the recipe! I take away for use, I love everything chocolate

I am very glad, Olenka , that's just sooooo !!!

Good health to you all !!!

I wanted to clarify, where to add sugar? I beat it lightly with an egg, added milk, butter, then flour with cocoa and soda + baking powder.

I mixed sugar, as the recipe dictates, along with the rest of the ingredients:

Mix everything (you don't need to beat anything with a mixer !!!).

Thank you very much for the recipe !! It turned out the first time

The cut is multi-speaking !!!

From the first time it's sooooo great !!!

Good health and thank you for your feedback !!!

Delicious cake !!!!! Thank you very much for the recipe!

Natasha, good health to you and your loved ones !!!

Thank you very much for your feedback !!!

Uuuuh what !!!

Natochka, yes you are a talented cake maker, it turns out !!!

I am very, very glad that everything worked out for you !!!

Good health to you and your loved ones, my dear !!!

Listen, I just noticed that I don't have any gloss in the holes ... Chavoy, then?

My dilettante assumption, maybe the biscuit is just a little bit overwhelmed? Or no ?

Nat, I'm ashamed to ask, but did you like the taste, did you like the taste ?!

Do your little ones eat that ?!

Yeah, they still eat it! The chicken leg in the hand is freezing, because the eyes are already eating the cake. Thanks to the cake, I was able to negotiate a lot with them, that's such a lousy negotiator of me.
I liked the taste very much! Well I reduced the sugar a little, it turned out moderately sweet.
And I made chocolate cream, because as soon as I love "white". But nothing, that's the next. once done with white and gobble up in one face
And about overdried, so don't go to the fortuneteller, and that's understandable. You have time for a full portion, but I baked half of it. I was afraid to load and transfer the whole food, because the previous baked goods in the staff all went into the bucket.

Girls, and in Shteba you probably bake in non-stick bowls? And probably in Shteba-2? I have Shteba-1 and a stainless steel bowl. Previously, I successfully baked this biscuit in Polaris 0517 and Viscount 601, now they are gone. Does it work in the oven?

[Sashunesha]

Sashunesha, I baked in stainless steel in the staff. Lay the bottom and sides and pitches with paper. I did it, although I dried it out.

So at Shteba-1? On meat?



I have a Steba 41 oven, very unsuccessful, yeast really bakes, but I have to turn the baking sheet 1 time, and the biscuits - for nothing.

So at Shteba-1? On meat?

I don’t think so. I would not risk it, what if it's hot there? Only neat Porridge-03, only half a portion, and quite long. I went and looked how I baked in my First Shteba - one hour half a portion, but the bowl was aluminum.

But I also bake on the Second half a portion, dividing the whole into two multicooker. Somehow the cakes seem nicer to me. And already in a thin steel top it will be very difficult to warm up, probably.

Then I won't try. It is necessary at least to depict something in the oven, into what to stick the candles into ... And the scales, as luck would have it, broke down, we need a reliable recipe in volume units.

[Sashunesha]

Sashuneshamaybe we'll wait Arka with the answer? Since she baked in a stainless steel. Maybe I'm in vain forcing it.

Damn right! I'll go and talk to myself! Something very lazy to bake honey cakes.

I also put the oven in Panasonic. I haven't baked for a long time, I saw that people bake and I wanted to. Simple and effective.

See under the spoiler (dug up in the Staff topic)

I baked half the portion from Crochet's recipe Boiling water chocolate cake

Flour 170 g.(increased so that there is not a lot of condensation on the lid)
Sugar 120 g (reduced so that the bottom of the biscuit does not burn, and the sweetness can be adjusted with cream, if someone is not sweet)
Cocoa 25-30g.
Baking powder 2 tsp (to be sure)
A pinch of salt
Vanillin
(mix everything dry)
Add: 1 egg, 125 ml milk, 2 tbsp. l. grows oils, mix.
Pour 125 g / ml of boiling water into the dough.
That's it, the dough is ready.
Baking 1:20 (but overdried, it was necessary to bake for 1 hour, since in the recipe the time for the full rate is calculated). The shteba was warmed up by the time the bowl was installed.
She did not grease the cup, but spread it with a paper circle, put 3 wide ribbons under the circle, so that, looking up, they form high sides, there were gaps between them, the cup looked through, it doesn't matter.
After baking, I opened it immediately so that the condensate did not wet the top. I opened it carefully, without jerking, with paper towels at the ready.
The biscuit cooled down in the bowl, but not completely. When it cooled down to warm, I walked along the sides of the bowl with a spatula, peeling off the biscuit. I put the steamer insert on the biscuit and, holding the steamer with my right hand, tipped the biscuit on it.
Everything, the curtain!

I also decided to bake such a simple and wonderful cake.
Indeed, very simple and very tasty. Baked in MV Redmond on Baking for 120 minutes. It turned out to be a little wet inside, it looks like a brownie. I managed to cut it into 4 cakes. The cream was made with sour cream and chocolate icing on top.

[Bakhroshka]

Bakhroshka, Irina, a very beautiful cake. Thank you for reminding me of this Kroshin miracle. I will bake it on weekends.

recalled

Ha! And I didn’t forget!
Even the most popular cake of this summer! I was even persuaded to bake such a wedding.

I use it exclusively with cottage cheese cream (however, cream with butter and condensed milk), people are delighted, even those who, in principle, do not eat cakes, crackle. I make two portions in the oven in a rectangular shape, I cut each portion into three cakes. And to this almost a full four-liter bowl for a small Kenwood cream. And that's all - EATED !!

[Bakhroshka]

Bakhroshka, Irina, a very beautiful cake. Thank you for reminding me of this Kroshin miracle. I will bake it on weekends.

Now I want to try putting in a little more flour, otherwise the dough was very runny. And maybe bake it a little longer, so that it turns out to be drier and more like a biscuit.

cracking even those who, in principle, practically do not eat cakes.

Here! Here! I have a husband who, in principle, never eats sweets, yesterday he lost a quarter of the cake!

[Bakhroshka]

Bakhroshka, and one slow cooker? If I bake in a cartoon, then I divide the portion in two and put it in two cartoons at the same time, then this is easier. The cake turns out to be tall. I remember that the first time I baked in one portion and was also at a loss, my middle was directly actively wet. ((

[Bijou]

Bijou, one.
I got a bit damp all over, but the humidity is pleasant. I was confused by the dough: in my opinion, it turned out to be liquid. There was no such thing that "the spoon slowly falls". Next time I'll try adding a little more flour.

[Bakhroshka]

Bakhroshka, yes, yes, I also pour like kefir. You can try, of course, to make it thicker, but, IMHO, then the result immediately loses its taste. If I do it in the oven (and there the form is spacious and the evaporation surface is large in relation to the height), then on purpose I add almost a quarter of a glass of water extra. Or milk.

I also like kefir pouring.

That's the exact definition!
It also confused me. Indeed, for the oven, such dough is usually made thicker.

[Bakhroshka]

Bakhroshka, do not add
I somehow got dry and crumbling.

[Bakhroshka]

Bakhroshka, do not add
I somehow turned out dry and crumbling.

What was the initial thickness of the dough? And then I really, like kefir.

So it seemed to me liquid and I added flour, but in vain ...

Hmm, now I'm thinking!
On the one hand, the dough is liquid, like kefir and the finished crust is moist, but on the other hand, you don't want to make a rusk. Where is she this golden mean?

Well, add 1-1.5 tablespoons of flour, it won't get any worse, the moisture content of the flour is different for everyone, and your St. Petersburg one is definitely saturated with moisture

and your St. Petersburg is definitely saturated with moisture

That's for sure! especially now, when it is raining and stuffy, like in a bath.
I will add and report without fail.

I baked another cake yesterday. Last time I baked without baking soda (only with baking powder), but this time I did everything according to the recipe. With soda, he became taller than without it.
And I also have a question: girls, how do you then cut it into even cakes?

[Bakhroshka]

Bakhroshka, I don't know who how, but I have two methods - the first is an easy one, with a long thin knife, which enters into any cake like butter. But the cut may be uneven. Well, the second classic, with a cable on an arc with Ali. There is more trouble here, but the result is worth it.

Last time I also cut with a thin long knife and it was not easy for me. And this time I decided with a thread and it turned out just fine.

and how do you then cut it into even cakes?

Irina, me, with a thread. Excellent results are almost always obtained. True, if the cake is very hot, then the thread may go away, but, in general ... By the way, the spouse has an anniversary tomorrow, 60 years old, he asked to bake his beloved "Kroshin Cake"!

If you bake this cake in a thin layer - pour cm 2, then you don't need to cut it, and it bakes faster and there is a little less moisture in them.
Pizza makers, for example, for baking cake cakes, are convenient. 3-4 cake and a huge cake.

No, it has the most chic excess moisture, I cook a basic recipe only in cartoons, but if I use a flat cake in a rectangular shape in the oven, then I add excess liquid based on high evaporation.

No, it has the most chic excess moisture, I cook a basic recipe only in cartoons, but if I use a flat cake in a rectangular shape in the oven, then I add excess liquid based on high evaporation.

I agree that it tastes better when wetter than a regular biscuit.

The taste of a thick or thin baked crust is not much different, the dough does not lose its moist-chocolate taste, but with a thinner layer, everything will surely be baked, there are no worries.

And so, yes - In every hut their smart old ladies