Boiling water chocolate cake

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?

Of course!!! I baked in the oven - everything is fine

A biscuit came out without a single egg. Who you tell will not believe. Inside, it is still a bit damp. But not raw. Can the baking time be increased? Sori, for the quality of the photo.

[Dandelion]

A biscuit came out without a single egg. Who you tell will not believe. Inside, it is still kind of damp. But not raw. Can the baking time be increased? Sori, for the quality of the photo.

Dandelion , why are you surprised? an egg is not a baking powder, at least in this recipe, ... without an egg, you just got a cake that is less rich))))) post because))) just in the subject))))

And it looks very fluffy and delicious!

Baked in another oven, it turned out drier ... also half a portion, baked for 20 minutes ... for the first time about 25 minutes and in the end it came out sticky ... it turns out that the oven in which the first one tried does not give out the required temperature. ..

And on top I smeared wet meringue with cream! matches very well !!!! IMHO. Sour cream inside, and the top crust impregnated with syrup.

So it should be wet or not?

[dandelion]

So it should be wet or not?

dandelion, I baked it in the microwave and it turned out to be as moist as we love.

[Crochet]

CrochetThank you for such a wonderful biscuit !!!!
And here is my chocolate!


Tell me, has anyone done this, but vanilla? I really want to

today I baked a chocolate cake, everything is strictly according to the author's recipe and in the process, questions arose:
I made the cream exactly as described in the recipe, it turned out to be liquid, is it right?, while whipping butter with semolina, everything is fine, as I added condensed milk, it immediately became liquid, how much I didn’t beat, did not thicken, smeared the bottom layer of the cake and understood that the cream just spreads, I had to experiment, I added dissolved gelatin to the cream, let it stand for a while and then I put it on the cakes.
And the glaze from the recipe turned out very little, who made the glaze, tell me, probably you need to do a double or triple dose?

[Cream]

Here is my report. The recipe is just class and without problems. I baked in my cartoon 60 + 40 on baking. It turned out to be a New Year's cake. True, in the context of the photo, the top has not already been slightly weathered (I was afraid to leave it on the balcony at night, that's the result)
The cake turned out to be tall and therefore was cut into 4 layers

Cream
1.500 gr. white-pink marshmallow + 350g sour cream 20% beat until smooth
2. 1 pack of plums. butter (cool), beat with a mixer until soft and gradually add 0.5 cans of condensed cream. Then introduce in small portions thick semolina porridge (1.2 tbsp milk + 0.5 tbsp semolina). Add 1 more pack of whipped butter to the resulting mass
Combine both creams. It turns out a very delicate and not sugary cream that holds its shape well and does not spread
Top layer - Rose
500 gr. sweet curd mass
200 gr. sour cream 15%
200 gr. rainbow marmalade
1 pack. instant gelatin + 1 pack. pineapple jelly dissolved in 1 tbsp. warm water
We mix everything well and in a silicone rose mold. We send to the cold until it solidifies
Impregnation for cake layers
0.5 b. condensed cream + 0.4 tbsp. boiling water + 1 tbsp. spoon of vodka
We collect the cake. Coat the edges with the remaining cream and decorate with walnut halves and ready-made whipped cream. Maybe she decorated it crookedly, but it didn't affect the taste. The result is a delicious cake weighing 4835 grams. We started to visit on 31 in the morning and we all eat and eat, oh goodbye waist.I am writing, and I myself am kneading a piece of cake, although with my metabolism I already have + 3 kg

today I baked a chocolate cake, everything is strictly according to the author's recipe and in the process, questions arose:
I made the cream exactly as described in the recipe, it turned out to be liquid, is it right?, while whipping butter with semolina, everything is fine, as I added condensed milk, it immediately became liquid, how much I didn’t beat, did not thicken, smeared the bottom layer of the cake and understood that the cream just spreads, I had to experiment, I added dissolved gelatin to the cream, let it stand for a while and then I put it on the cakes.
And the glaze from the recipe turned out very little, who made the glaze, tell me, probably you need to do a double or triple dose?

if condensed milk with vegetable fats, then the cream will float or you put a lot of it. I put 0.5 b on a smaller amount, kept the shape perfectly. although I took the butter very cool and softened it by whipping with a mixer, and not at room temperature

Hello everyone! And I didn’t work at all, if I hadn’t baked it before I thought that my hands did not grow from there like everyone else. It turned out to be 4-4.5 cm high, and one solid piece of rubber. I did it once, but put in a homemade baking powder, the same nonsense, I decided that I went to buy it in it, and anyway, sorry for the expression, some kind of crap turned out. And now a question for experts, what is wrong and why? Now I think maybe this cocoa is lousy, although for our area this manufacturer is considered excellent.

[Button]

Button, but don't you think about flour? Sometimes she is to blame!

No, the least I think about flour, I have been using it for more than one year, although now you will not be surprised at anything. Two weeks ago, I baked a honey biscuit from it, and it turned out to be excellent, and this is some kind of horror. I cut it into cakes as I looked "some kind of horror", you take the cake in your hand and it sways like rubber in your hand and does not break. In general, whoever had this will understand me. Now I'm thinking of buying another cocoa and trying it again.

I baked for the New Year. It turned out 9 cm. So wonderful! I didn’t manage it once either, I think the whole problem is in the baking powder. This time I put a baking powder in which I am confident and soda, It turned out so delicious. which cannot be described in words. But I have a question - why can't you mix the dough with a mixer? this time I did mix it with a spoon in a bowl.

I don’t know about the mixer, before that I read the recipe on another site (I initially learned about it from there), so on the contrary, it was written there, we mix everything with a mixer. And on the "multicooker" it is written that you do not need a mixer as you can interrupt.
I still wonder why the rubber base is obtained? I have been making homemade baking powder myself for a very long time. It really pisses me off why it didn’t work, so many products flew into the trash heap.

[Crochet]

Grandfather Frost gave me a slow cooker, the first was Chocolate with boiling water. I did everything as in the recipe, interfered with a whisk without fanaticism. Baked for 45 + 45 minutes (I have Deh 50). The biscuit is just super! I didn't bother with cream, I made sour cream with condensed milk, I laid more prunes between the layers.Crochet! Thanks for the delicious food!

GenyaF that's what I understand it happened it happened !! cool, well done and you and the slow cooker and products did not disappoint. I will also finish off, or I am him or he cannot be otherwise

[GenyaF]

GenyaF, well done! What a gorgeous boiling water that turned out!
Button, I bake this cake so often, almost every other day! Flies away...
But yesterday came out cool !.
I sin on the atmosphere ... Well, it's not my fault

Recently, I have absolutely no biscuits! Problem - rose, and then opal (biscuit))). I have sinned both for bread and flour. I changed everything - the result on NG is the same. But during the holidays he communicated with the godfather, and her friend keeps a small poultry farm. So he told her that since autumn, chickens are fed with different chemistry and eggs are not suitable for baking due to chemistry. When cooking or frying, it does not interfere, but for baking - no way! Kuma is also a lover of baking and the same problem with biscuits.I figured it out - and remembered that it was precisely these three autumn months that were the start to the poor quality of biscuits. So maybe it's all about eggs))).

And I can't. I did it once in Panas, the second in Liberton. The result is putty. I changed the ripper, so now change the eggs? Which ones?

For home. If only you are sure that they are home. And then they buy up at poultry farms, and in the markets they sell them as homemade. Or wait for summer - when chickens will be fed with natural food at poultry farms. Although, as an acquaintance of the godfather assured, how lucky here. You can still buy a good product - it all depends on the honesty of the manufacturers.

I don’t know about the mixer, before that I read the recipe on another site (I initially learned about it from there), so on the contrary, it was written there, we mix everything with a mixer. And on the "multicooker" it is written that you do not need a mixer as you can interrupt.
I still wonder why the rubber base is obtained? I have been making homemade baking powder myself for a very long time. It really pisses me off why it didn’t work, so many products flew into the trash heap.

just sincerely sympathize. At first I didn't succeed. Whose, too, was so nervous and stubbornly continued with the oven And what cartoon do you have? did you open the lid? I never once could stand not to look.

And I can't. I did it once in Panas, the second in Liberton. The result is putty. I changed the ripper, so now change the eggs? Which ones?

about nonsense eggs. How can they affect baking ??? baking powder is understandable. All my life I bake from the shops, and I only eat homemade ones. I repeat myself, but I also did not succeed, until I became the PM rules - 2 cycles and did not open the lid during this time. My Liberton is super.

It seems to me that about the egg, the man played us. : hi: I actually baked without them (I forgot to add) and a delicious 7 cm cake turned out.

Girls, thanks, embarrassed directly. By the way, in the spring our store eggs were kind of watery and very liquid. So fig knows him, maybe the eggs have failed. And I lifted the lid the first time after 60 minutes, then poked it a couple more times with a stick.

just sincerely sympathize. At first I didn't succeed. Whose, too, was so nervous and stubbornly continued with the oven And what cartoon do you have? did you open the lid? I never once could stand not to look.

I sympathized with myself twice and threw it out.
I have Supra, no, I don’t open the lid, and if I would have baked it for the first time, otherwise I’ve probably baked it 5 times for sure, and the Prague baked goods were all right a week ago.
Well, everyone found the extreme or extreme, but I thought who and what is to blame, but it turns out the eggs. Now, for the sake of experiment, I'll go buy another manufacturer and try, but if I think about it and accept this version, then I really bought another poultry farm (before NG I grabbed what I saw, not the same as usual). On them (that is, on old ones) baked honey biscuit excellent came out. Today I will buy and try everything, it will be fun if it really works out.

Button Come on, wait!

As for the eggs, this is not a New Year's rally. They just don't whip and don't support baking due to the chemistry. But fronya40 forgot to put them in - and she got a great cake. I got great biscuits in the oven and now in MV. But for a month or two they stopped being high. They rise perfectly, but fall off. Moreover - in the baking process: I don't open it, I don't look in, etc. The process has been worked out. I changed the grains, now I changed the flour. There is nothing more to change, only eggs))) IMHO.

As for the eggs, this is not a New Year's rally. They just don't whip and don't support baking due to the chemistry. But fronya40 forgot to put them in - and she got a great cake. I got great biscuits in the oven and now in MV. But for a month or two they stopped being high. They rise perfectly, but fall off. Moreover - in the baking process: I don't open it, I don't look in, etc. The process has been worked out.I changed the grains, now I changed the flour. There is nothing more to change, only eggs))) IMHO.
Yes, especially when you can't laugh straight. Okay, as I wrote earlier, I will change the eggs, I will have to bake on the sly, otherwise the houses will think that I'm slowly moving out. They will say, “You’re hanging on, you don’t have any more cakes?” And you know this is a direct question of principle already.

I went to the oven. Now with eggs. Keep your fists.

As for the eggs, this is not a New Year's rally. They just don't whip and don't support baking due to the chemistry. But fronya40 forgot to put them in - and she got a great cake. I got great biscuits in the oven and now in MV. But for a month or two they stopped being high. They rise perfectly, but fall off. Moreover - in the baking process: I don't open it, I don't look in, etc. The process has been worked out. I changed the grains, now I changed the flour. There is nothing more to change, only eggs))) IMHO.

: nea: when did I forget to put them ??? something new - a biscuit without eggs. I shove eggs everywhere - and even into dumplings. I just wrote that I don't believe that eggs can do that much harm. But on the other hand, what am I such a specialist ??? let's wait, what happens with our girl.

I apologize to fronya40, but someone wrote that he forgot to put eggs in Chocolate, I just made a mistake in the author. Sorry, I didn't mean to offend!

I apologize to fronya40, but someone wrote that he forgot to put eggs in Chocolate, I just made a mistake in the author. Sorry, I didn't mean to offend!

what are you. I'm not at all offended. I thought, maybe I was misunderstood ...

So it's all about EGGS ?!

the cake is superb, (y) delicious with and without eggs.

My observations: soda and baking powder are the last in the stock and pour boiling water; I heat the saucepan slightly /

dandelion well done for trying !!! Well, all the same, someone must be to blame, I thought so, let it be eggs.
I did not understand, That is, you pour soda and rasp separately, and then add them?

dandelion well done for trying !!! Well, all the same, someone must be to blame, I thought so, let it be eggs.
I did not understand, That is, you pour soda and rasp separately, and then add them?
[/ quote
No . Put soda and baking powder on the dough, already mixed, and then pour boiling water and mix everything. In this case, it does not smell like baking soda. It turns out that boiling water acts as vinegar.

No . Put soda and baking powder on the dough, already mixed, and then pour boiling water and mix everything. In this case, it does not smell like baking soda. It turns out that boiling water acts as vinegar.

.... that boiling water acts as vinegar.

This is indeed the case. In the old cookbooks, according to which our great-grandmothers and grandmothers learned to cook, it says so: extinguish the soda with boiling water. Once upon a time I read this and was amazed at its simplicity, since then I have never quenched with vinegar, only boiling water.

[Vovan]

Girls and boys, Happy New Year and Merry Christmas everyone! First I want to thank Vovana, since I began to master MV on his advice (I have the same one). Since the author of such a popular "Chocolate on boiling water" on this site - Crochet, then I also bring her my thanks! Almost all the Christmas table was prepared in MV: jellied meat, beef with prunes and 2 "Chocolate". Both cakes turned out, but I'll say right away that the cooking time in Polaris 508 is much longer than 60 + 20 in the "Baking" mode. When I baked the second one, I immediately set the time to 1:30, but still then I added min.15. As for quenching soda with boiling water, I want to confirm that I have been using this method for a very long time when baking pancakes on kefir. Pancakes, in the words of my nephew, turn out "parolon", very fluffy and do not smell of soda. And the cake will take its rightful place among your favorite recipes. I will also share the stove with my friends.

and I tried to bake this cake, or rather my cartoon baked very tasty, thanks for the recipe

Yes, the cake is really cool !!!! Low bow to the author !!! Hell repeatedly.It always turns out tall and tasty. The only cream I made was custard last time - I liked the taste of the cake more.

and I tried to bake this cake, or rather my cartoon baked very tasty, thanks for the recipe

Looks. Also layered with jam?

Looks. Also layered with jam?

Thank you
I washed the frozen black currants, added a little sugar, some water and set it to cook until the syrup thickens. Then I soaked all the layers with syrup, and put the berries in the middle, yummy

So I just learned: cray: I decided to try the chocolate in the oven to bake, before that, only in the cartoon! And, oh horror, the dough is liquid, I crept in thinking that it would flow out, but no, I wanted to try, but suddenly ... no: girl_cleanglasses: In general, horror, in the oven, it flowed at the speed of light for a couple of minutes, looked at it disgrace and pulled it out, poured it into a cartoon, we are waiting for the result, it's a pity if there are so many products for a smack, and even the oven is dirty ...

[Apelsinka]

Apelsinka , Lena, how did it come from? I baked this chocolate both in the microwave and in the oven - nothing escapes anywhere.

Yes, in a detachable form, I thought of it too

It is without a bottom for biscuits. Do not worry, I think the cartoon will cope. Good luck!