Boiling water chocolate cake

Elena, would you mind baking it in Brand?

I'd love to try this weekend

Girls, please tell me how you cut into cakes? For me this is a dark forest Thanks in advance

I'm cutting with a string. Such a device for cutting biscuits is on sale.

And I string, comfortable.

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Here is my yogurt chocolate, put one glass of sugar.

if there is no string, then you can remove the fishing line from your husband, or you can use the strongest thread (such that it is difficult to break it with your hands). Cut the cake around the perimeter with a knife in a circle to a depth of literally 0.5-1.5 cm, insert a thread / line, "wrap" it around the cake along the slot, cross it in front of the cake and pull the tails in different directions.

Ah-ah-ah-here's how smart people do. I folded the thread three times, cut the crust a little bit, inserted the thread and began to pull. I thought I'd cut my fingers faster than a biscuit. ... I left this case and cut with a knife

I took out the string, the guitar, crossed it, as advised by the ends and pulled)) It turned out a hole in the bottom cake)) maybe because the cookie was too thin) I wonder how to regulate the string, inside you can't fix it in any way)

Here is my yogurt chocolate, put one glass of sugar.

What a handsome man, can he also try this, but you only replaced milk with kefir? there were no more changes?

[Doriana, Rina]

I took out the string, the guitar, crossed it, as advised by the ends and pulled)) It turned out a hole in the bottom cake)) maybe because the cookie was too thin) I wonder how to regulate the string, inside you can't fix it in any way)

Doriana, Rina wrote very clearly

Cut the cake around the perimeter with a knife in a circle to a depth of literally 0.5-1.5 cm, insert a thread / fishing line, "wrap" it around the cake along the slot

I think, in this case, the string will not be able to cut crookedly.

[Little one]

What a handsome man, can he also try this, but you just replaced milk with kefir? there were no more changes?

All according to the recipe (kefir instead of milk). A little more flour and 1 tbsp. sugar (instead of 2)
Little one Thanks! I bake every other day - it leaves with a bang! I do any cream (if only quickly). in the photo - sour cream with sugar.
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Finally, I made it))))
even two. But that's why both times in the middle of the cake there is some kind of circle? what is it from? who knows?
One cake was smeared with cream, as here according to the recipe, and the second - with a regular custard. it is softer and better permeates the cake.
just do not know how to put pictures here. did not find any hints on the site, tell me pliz))))

Girls, but I have no CF. Only a microwave oven and an electric oven with convection. Where and how will it work out better?

just do not know how to put pictures here. did not find any hints on the site, tell me pliz))))

Here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=73109.0

Elena, would you mind baking it in Brand?

Baked, though not without incident. Having already poured the dough into a saucepan, I found milk on the table, which I forgot to add to the dough. Again I poured everything into a bowl, added milk, mixed. I already thought that everything was lost. But, I put a non-stick mat on the bottom of the saucepan and decided what would happen. Put the Baking for 1.5 hours.
Everything rose and baked beautifully. Height 8 cm.
When I baked for the first time, I used baking powder instead of baking soda. This time I decided to do everything as in the recipe. The result is a soda flavor. I will not add it anymore. Water was poured from a thermopot - the temperature was 86 degrees.

Elena Bo - Thank you))

What a handsome man!

Girls, but I have no CF. Only a microwave oven and an electric oven with convection. Where and how will it work out better?

somebody will answer? Or is everyone baking only in MV?

somebody will answer? Or is everyone baking only in MV?

You can safely bake in the oven, I gave this recipe to an employee, her oven was completely dead, gas, and both left hands (in her words) but the cake turns out to be awesome !!!!

[Dandelion]

Dandelion, do not scream!!! The girls wrote that they baked both in ovens (especially with convection) and in a micrometer. I won't say anything about the micra in detail, but you can cook it perfectly in the oven.
Don't forget the photo in the studio!

[dandelion]

dandelion, I have never baked this cake in MV, all the time in the oven, only the temperature should not be high. The dough is liquid, it needs time to bake. If T is high, it will swell in the middle and the dough may flow out, the evenness of the biscuit will be disturbed

Thank you all, I will definitely try it in the oven. But girls, you infected me and now I want MV

Thank you all, I will definitely try it in the oven. But girls, you infected me and now I want MV

Well...?

Well...?

We just bought a coffee machine for NG. The husband has not yet come to his senses ..... MV will kill him. I'll wait a couple of months. At the same time, there will be time to choose the MB. So what kind of suggestions will there be? I am waiting for recommendations.

We just bought a coffee machine for NG. The husband has not yet come to his senses ..... MV will kill him. I'll wait a couple of months. At the same time, there will be time to choose the MB. So what kind of suggestions will there be? I am waiting for recommendations.

Very, very much I advise to buy a cartoon. In my cartoon, HUSBAND even baked this cake and honey cake ... and just in general, everything turns out mega-delicious there. (I tried to spend as little time as possible in the kitchen and prepared all kinds of primitive things, but now !!!!!! ... tzz)

[Dandelion]

Dandelion, well, what do you think? ... What am I, what lyudasik, what can we advise? ... Of course, Dexic 60.

Crumb, thanks for the cake recipe ... today I baked my daughter to work for the chef's cake ... I baked a classic biscuit - I see how it will be rather low, well, I decided to add some kind of dark cake ... after reading the responses to "shock. on kip." I decided too !!!! the dough, the density of the cake at the exit - everything is SUPER !!!!!
BUT!!!! Girls, tell me what I'm doing wrong .... a huge PUSO has grown in the middle !!!!! An hour ago, I baked biscuits in this form - even perfect ....... and here it’s just some kind of Mount Ararat ... this all needs to be cut off ... of course they have a little light, but this is not the case, I look at girls who are even ... maybe I am so armless

[natapit]

I recently read in some wonderful cake recipe from natapitwhere she bakes her next magic biscuit,
about the dome just so that it does not grow,
Natalya recommends that after the dough is poured into the mold, twist this mold a couple of times clockwise.
I will bake a biscuit, I will definitely try this method.

Aprelevna, yes, I read the same thing about it .... but the fact is that the form was without a bottom and it didn't work out ... the same in the next. once I turn it around - let's see what happens

I also read, and began to do so. Girls, this trick WORKS !!!

Crumb! Thanks for the recipe! I just pulled it out of the saucepan to cool down! I liked it very much for the ease of manufacture! I, too, spun before baking and specially photographed the top from above - even, without a dome!
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Something has ceased to turn out for me this cake The lower half is as if not baked in the middle, but the top is perfect! And I tried it on milk and on kefir. I translate products. Maybe baking powder is to blame?

I have been ringing the alarm for a long time about this cake, which is beloved in our family. In my opinion, it's all about loosening. The most interesting thing is that they complain that only residents of Ukraine have stopped making the perfect cake. This suggests that our market has been flooded with burnt openings. I bought different ones, but the result is the same. Maybe the flour is not of high quality, but hardly. I've been baking it for 3 years already. And I did it in the oven, and now in MV.But recently, the result has not been impressive - the middle is rubber, there is no airiness. It is, of course, edible - but not that .. On one forum I was given a recipe for homemade loosening. I have already laid it out here, but I have not tried it myself. Here's to NG try.

Another baking on my baking powder turns out, that's how this "Chocolate" riddle. Will you try it on homemade, will you tell?
We love this cake too

I often bake only on soda, everything works out! There is only one secret - the spoon in the dough should slowly fall ...

The smell of soda is a little annoying, I used to do it all without soda, only at the opening. Although the razrykh itself is a mixture of soda and chemicals, or just a mixture of chemicals, but with the smell of soda))). It may be a matter of flour, but other baked goods with this flour are excellent. True baked goods, where yeast is in the recipe. Maybe the yeast raises the dough more, but the loosening does not have enough "strength"))). But trying different varieties of flour is absurd, you can experiment for a year.))) But even half a year ago, everything worked out great. I'll try it with a homemade razrykh, I'll sign off. All with the coming NG !!!

[natapit]

I recently read in some wonderful cake recipe from natapitwhere she bakes her next magic biscuit,
about the dome just so that it does not grow,
Natalya recommends that after the dough is poured into the mold, twist this mold a couple of times clockwise.
I will bake a biscuit, I will definitely try this method.

you can knock lightly with a saucepan or any form with dough on the table - it makes sense that air bubbles come out and then the dough will rise evenly.

THIS IS HORROR .... I forgot to put the eggs .... I was so nervous, the first thing I decided to try in Panaska, and such a bummer. In 20 minutes. I will see the result.

And they say the truth .... the first pancake is lumpy. ... But joy is still the sea. I HAVE MV.

And here is mine, already ready:
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WOW how many cm tall, what kind of cream?

It turned out to be 9 cm high.For the cream, there was only milk and butter in the house, I didn't want to run to the store in the evening, so I did this:
05, l milk + 4 tbsp. l. semolina - cooked, cooled. Added 1.5 tbsp. sugar, 300g butter, lemon zest and beat everything well. Then I added some toasted peanuts.

Mine without eggs turned out to be one-sided. On the one hand it is 7, and on the other hand it is 6. But, I am shocked that it turned out in general, I expected the worst. The cream is the same, only without the zest and oil a little less (problems with the waist): girl_skakalka: I'll try to taste tomorrow.

Oh, I have this problem too, but I'm so weak-willed. I keep thinking - we’ll finish it, and then I’ll start looking after me and slapping my hands so that they don’t drag everything into my mouth. Not working yet ...

SOS - How much SOS should it soak? It's been 2 hours, mine demand it on the table. : girl_haha: I'm afraid I won't suck it, they will cut it ...

Well, if they want, then let them eat. I cut the next day.

Let them wait. And the point. Elena, what do you recommend to cook next?

Let them wait. And the point. Elena, what do you recommend to cook next?

That's exactly yummy "Pie with mushrooms in a slow cooker" from Gasha https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=153873.0

hello, so I want to cook this cake in NG, but I don't have an MV, but can I bake it in the oven?