Boiling water chocolate cake

I report - the cake flew out of the MV as cute!
But how the taste without oil - I don't know yet - is hot.
Probably I won't make a cream - suddenly a tasteless cake
If it's okay, I'll spread it with apricot jam ...

[Markilena]

I report - the cake flew out of the MV as cute!

Markilena
Where would he go from the submarine! It should be so.

But how the taste without oil - I don't know yet - is hot.

I don't think the absence of oil will have such a dramatic effect on the taste. I sometimes do not add butter to some recipes on purpose or replace it with low-fat pasty cottage cheese. None of my eaters notice the "catch".
P.S. I hope that you still will not be disappointed in the taste!

[Crochet]

Where would he go from the submarine! It should be so.
I don't think the absence of oil will have such a dramatic effect on the taste. I sometimes do not add butter to some recipes on purpose or replace it with low-fat pasty cottage cheese. None of my eaters notice the "catch".
P.S. I hope that you still will not be disappointed in the taste!

The recipe turned out to be UNKILLABLE!
It tasted almost the same, only slightly less rose and the dough was denser. I smeared it with apricot jam, poured it with chocolate icing and sugar beads, laid it out on 11.11.11 (my husband is a mathematician and calculated that my daughter is 11 years old, 11 months and 11 days old and that there will be no such repetition of combinations) and my daughter, happy, carried it to school.
And I compare with the original, because I Svetl @ nka already baked such a cake in the MV. Actually, because of him, to a large extent, MV bought it.

Crochet And about cottage cheese, you can read more - I am very interested in defatting recipes! How much to change for what ...

Girls, Hello everyone!
The other day I baked "chocolate on boiling water", baked in the oven for lack of mv. The interlayer was made from meringues, butter cream and pineapple pieces.
I and all my guests were delighted. The cake turned out to be very, very tasty.
Thank you all for your advice.

Thanks for the recipe!
I also did it in the oven, but in a rectangular shape 35 * 25, came out 4 cm.
🔗 🔗
And in what form did you make (size) and how much did the cake come out?

[springenergy]

springenergy, you are welcome!!!
This is the most popular recipe for me, it always turns out with a bang. I bake in an 18x24 form, the height turns out to be 5.5 - 6 cm, I cut into three cakes, the output is 1200g, and with the filling and mastic decoration, the cake comes out exactly 2 kg. With your size 35X25, the height is 4 cm, I think this is normal.

Husky, I report "Pancho" according to your recipe (this is when strawberries, nuts, white chocolate, sour cream + condensed milk) turns out, well, very tasty THANKS !!!

Did it. Really easy. To taste, one-to-one semi-finished chocolate cake from a bag, which was baked in school years. Soda is felt. Condensed cocoa cream with milk + sour cream. The result is something like a brownie potato. Like a lifesaver, very good, but I thought it would be tastier.

Girls, tell me, can I save the baked cake for 1.5 days before I miss it and start eating ?? And then after all, he will then still stand with a ready-made cake for another day or two, until we eat .. is there anything with my chocolate on boiling water, well, will it happen? Previously, I simply did not experiment with storing ready-made cakes .. Can I save it in the refrigerator ??

Once I kept it for three days before assembly, just on the windowsill in the kitchen in a plastic bag, not even tightly closed. By the way, as far as this cake is concerned, it is gaining taste while "lying down" !! If you whitewash with baking soda, the taste of baking soda will just go away !!! The girls will confirm that it gets tastier over time !!

[Aunt Besya]

Aunt Besya, Thank you!!!
And here is my "negretosik"

Wah !!! What is handsome, then handsome !!!!! Did you use soda? I refused soda - baking powder is not at all worse, but there is no specific aftertaste !!

[Aunt Besya]

Aunt Besya, I did it for the first time with soda, as if following the recipe And then I will put experiments without soda)

[Alesja79]

And here is my "negretosik"

Alesja79
Well, what a good thing! Bravo !!! Such a handsome man was concocted !!!

Such a handsome man was concocted !!!

Yeah, I cooked up ... my miracle pot !!
Thanks for the recipe !!!

[Krosh,]

Krosh, many thanks for the delicious and simple cake !!! This is something!
Well, before that it turned out deliciously, I did not expect - a word, and chocolate, and not cloying, beauty!
I did everything according to the recipe, baked in MV.
The cream was made - 600g sour cream (20%) + 0.7 cans of condensed milk + 1 sachet of sour cream. It turned out 4 cakes, smeared well with cream, and on top for sourness, 3 tbsp. l currant jam - soaked in the morning, just do not come off! The husband was stunned by the deliciousness
Now it will be a lifesaver - delicious and simple to surprise the guest!

[zvezda]

Respect to the author zvezda, the cake was tested in a multicooker CUCKOO !!!!

[Husky]

Husky how did you get this cake in the oven? He also sagged for me .... And here the cut looks so appetizing for everyone (and I don't have multi.). I'm a chocolate addict :) and I want to make such a cake for myself on the DR, but so that it works out. How's that?

[Tanita_xx]

Tanita_xx, it was not immediately obtained.
At first. I never have it as beautiful as in girls in a multicooker.
Secondly. It practically does not rise for me, but at the same time the cake is baked.
Thirdly. During baking, its roof rises with a dome, but by the end of baking it levels out and the roof disappears somewhere.
I bake at a temperature of 170 degrees (initially set at 180 degrees.) 40-50 minutes.
I bake in the second division from the bottom (I have five in total)
I withstand the cake from 6 hours to three days (the longer it ripens, the tastier). At the same time, the taste and smell of soda disappears.
Maybe these tips will help you. But I realized that you just need to adapt and choose your regime to suit your spirit. Good luck !!

but this is the idea, in the micro for how much time and power
NatalyaN

[tatalija]

tatalija, I also baked in the microwave. I bake at 800, first 5 minutes. Then I look and if the middle is still bubbling, then two times for 2 minutes. It may be enough once for 2 minutes. After baking, it is better to leave it in the microwave to stand for a while. Initially started the oven at 600 as recommended. But it probably all depends on the stove. I switched to 800.

I cooked for the birthday of my sister's husband. (I remembered the truth about the camera when the candles were already inserted)



Boiled chocolate, chocolate Hershies impregnation, butter cream, mastic.
This was my first boiling water chocolate and the first time I worked with mastic.

girls, should the biscuit be dry or wet? I just think that I have not baked. The biscuit is wet. And I baked 60 + 20 + 20 !!!
Maybe because my cartoon is small? And you had to cut the portion?

And now let's laugh as a friendly team. The cake fell apart a little, I collected it as I could. And then, looking at all this crazy curvature, I decided that there was nothing to spoil such beauty, and I began to learn how to plant the "roses". So I ran into an immeasurable number of them, at random.

Thank you, I have already baked it, I will not even expose the photo. It was the cream that ruined everything. The cream made an oil gentle to mine was called. But I didn't whip the butter. And away we go. I cooked semolina, added it there, it turned out semolina for the drain. oil. In general, we tried it in the morning. Tasty, the dough reminded me, they laid out chocolate cakes, also liquid dough, and the icing on top .. It seems to me one to one. All the same, another and Enchantress dough. And so delicious .. I probably was yesterday, not that "left-handed", but completely without them!

In a mess in my head, because initially I wanted the Enchantress, but baked "chocolate on boiling water", with the thought that I was baking the Enchantress !! No, definitely, something happened with my head yesterday! Can you knock where?

I did it!!!!!


The cream is the simplest: I beat 200 g of butter until white, quietly, without ceasing to beat, pour in 1/2 can of condensed milk, then cocoa powder 1.5 tbsp. spoons and a couple of drops of rum essence.
Perfectly matches

So I am reporting. Baked, cut, smeared with cream. It turned out to be tall, very porous.
I was very much embarrassed by the amount of soda in the recipe, so I extinguished it with boiling water, right in a glass, and then poured it into the dough. I recommend this method. I will shoot a sample tomorrow evening - I work with a seeder - I sow reasonable, kind, eternal ...

Girls please tell me (maybe someone knows?) 1 / 3st. sub. how much oil by weight, and the same amount of water ?? PLEASE VERY NECESSARY !!!!!!!!!!!!!!!!!!

Vika, if you add not chocolate, but cocoa, then I boldly add 80-100 grams of butter, as it pours, the result is always good.

[Crochet]

Crochet, thanks for the recipe! Today I baked half a serving in the microwave. It turned out very cool. So quickly, for everything, about everything, a maximum of half an hour took. Now it is cooling down. Let's drink with tea. This time I will not smear anything and so we will eat.
Honestly, I tried to do it once before, but I did not quite succeed in it. At first it was too wet, then completely collapsed when it got out of shape.
And today I tested my new silicone mold and just a class:

girls-girls, did I understand correctly that this cake can be baked in a conventional MV, power 800, 10-14 minutes?

[tatianaskazka]

tatianaskazka, yes, you got it right. Only the time will adjust to your MV, you may need a little more or less.

You don't need to throw your slippers especially hard. Well, I'll dodge a couple of pieces. perhaps. The whole thing is baked in MV. And MV is a slow cooker (I DON'T KNOW WHAT IT IS) or a microwave oven? so personally I need bw it was a microwave ... sorry senkyu veri mach

This business is baked in a multicooker, in a microwave and in an oven. The topic, in fact, is a multi-cooker, so MV is a multi-cooker, and the girls themselves adapt where and how convenient it is to bake.

[tatianaskazka]

tatianaskazka, I just baked this cake in the microwave yesterday. At a power of 850, 10 min. Then she left it to stand in it for a few minutes. Then she took it out and when the biscuit cooled down a little, took it out of the mold. It turned out very good. This is how the oven taught Husky.... Try it, you can add baking time.

ABOUT MIRACLE !!! I did it!!! In the microwave. 800 / 12min. Suuuuper !!! Diameter 17cm, height with cream (oil-thickening) - 9cm. Now tell me: in the finished biscuit, the bottom is somewhere 1-1.5 cm plasticine. How can you avoid this?

Now tell me: in the finished biscuit, the bottom is somewhere 1-1.5 cm plasticine. How to avoid this?

or reduce the portion, or take a larger diameter shape.

Girls, I baked it yesterday no chocolate and no cocoa by simply adding the same amount of cocoa flour in the micra.
here he is:


the taste is also good, for cakes it can still be used.
not dry, but for those who love everything very wet, it is worth soaking.
we crumbled it with the same speed as usual (I have been baking a half portion of Natashimailav with a cupcake for 4 days in a row, and we sentence for tea for dinner in one sitting) the older child simply adores "Chocolate on boiling water", said that he too very tasty: "You can do both."

But he didn’t succeed. Some kind of unbaked chocolate PRASNAK. You have it so beautiful. I don’t understand what the mistake is: I threw eggs into the combine, whipped sugar. She added milk, then poured in butter (both were cold), turned on the combine again, added flour, and without turning off poured boiling water. Baking, 65 + 35 min. = incomprehensible lump of dough
What's the matter?

This dough is not kneaded with a combine, you need to mix flour with your hands.

But he didn’t succeed. Some kind of unbaked chocolate PRASNAK. You have it so beautiful. I don’t understand what the mistake is: I threw eggs into the combine, whipped sugar. I added milk, then poured in butter (both, etc.were cold), turned on the combine again, added flour and poured in boiling water without turning it off. Baking, 65 + 35 min. = incomprehensible lump of dough
What's the matter?

and baking soda or baking powder?

Girls, I baked it yesterday no chocolate and no cocoa by simply adding the same amount of cocoa flour in the micra.

In the mikra at what power and how long did you bake it?

What's the matter?

The whole thrill is that you don't have to get out either the harvester or the mixer. Gently mix everything with a bowl with your hands. It takes almost five minutes. And from dirty dishes - one bowl and a whisk
I had a similar error too. I carefully whipped the cake at high speeds. And the expected result did not work out. So, it's better to undercut than interrupt.

and baking soda or baking powder?

Yes they were. Only them, maybe it was necessary to add to the dry mixture of flour and cocoa?

Tanechka, mix ALL loose dry products, then add mixed liquid products there, except for boiling water. Boiling water last. In the liquid, the baking powder reacted almost immediately (this is in addition to the fact that the dough was simply broken).

It is better to pour dry into liquid ... and do not interfere for a long time

[necessarily]

I did both dry and liquid and vice versa - the result is always good!
In "Chocolate on Boiling Water" I noted for myself two points that cannot be changed - I knead the dough only with a spoon, and the second - soda and baking powder necessarily pre-mix with flour !!!
This rule applies not only to "Chocolate on boiling water", but also for other types of baked goods! Our dear Admin, conducted an experiment on the forum, I just can't find the link ...

[Admin]

Our dear Admin, conducted an experiment on the forum, I just can't find the link ...

No, Admin haven't experimented with baking soda. She published information from another source. Soda quenching theme HERE

Thank you girls! I will try again

In the mikra at what power and how long did it bake?

I bake a half portion for 7 minutes. My micra is powerful, it says 1100, but in fact it gives out much less than 800 (my mother has 800 and heats and cooks everything faster than mine).

... I only knead the dough with a spoon ...

and I'm lazy ... and all with the same attachments from the dough mixer (hooks) I mix both liquid and dry ingredients.

Repeatedly baked it in the microwave. And then they gave me a cartoon and now I'm trying it.
Here's what happened:

And this is a ready-made cake:

Girls hello everyone! With this recipe, in my opinion I went on the warpath !!! I wrote it down a long time ago, I did it in the oven (for the lack of a multicooker YET) it did not work. Then she began to understand and decided that it was necessary to look for the reason in the oven. Okay, I figured out, just as Huska wrote here, that you need to put lower and subtract t. And today, I have been experimenting all day. 1) I kneaded it in half a portion, but did it only with soda, put it in a d24 cm mold, rose so normally, without fanaticism, of course, but I could cut it. , well, maybe by 1 cm, and then I cut it, and there it is like plasticine inside. and 3 attempts in the microwave, the round shape is suitable there is a glass one, I shoved it into it, set the power 800 and for 8 minutes. She took it out, it rose, but the bottom seemed to be damp, she began to get it all fell apart, well, nothing was ever the first time to collect dough puzzles. And before that she baked in silicone, in the form of a cake in a microwave, a fairy tale, not a cake. And now the question is, what was it and what did he want?

1. it is possible to deviate from the recipe only when the original recipe has been worked out.
2. if you want to reduce the amount of baking powder, then use soda and kefir instead of milk, then the soda will react with it. Baking agents (which are ready-made powders) are not always well balanced, and it is often not known what is there as an acidic reagent.