Boiling water chocolate cake

Vitalinochka, thank you! : flowers: Shape With a split bottom, yes! : - \ I, too, for her, I hope my dear! I haven't let you down yet! (y) Pah-pah!

Helen, I, too, always bake in the oven in a form that is split with a bottom. He shouldn't have run away. In general, for insurance purposes, I always put this form on a thin baking sheet, and then if something escapes, then on a baking sheet, and the oven remains clean.

Oh, and I was led by laziness, did not put the baking sheet, now the cartoon has finished its work, the chocolate is getting cold, I really hope that it turned out

Helen, where does the chocolate go in skillful pens? I'm sure it worked out. Finish the cake and have a nice tea!

Here are my cakes

And even baked for Christmas, but didn't have time to take a picture - they ate !!!!

Girls, and tried the cream in the chocolate butter + var. condensed milk?

Girls, and tried the cream in the chocolate butter + var. condensed milk?

Tried it, delicious! I just added some more cherry to make it a little sour.

Tried it, delicious! I just added some more cherry to make it a little sour.

Vitalinochka, how nice it is to get an answer from you again !!! : rose: YA, if you wipe the currants on the cake, and on top of the cream, it seems to be sour too !?

[Lenochka]

Lenochka , I think it will be super! Only apply in a thin layer.
P.S-oh, I think I'm already tired of you with my advice. If anything, sorry!

No, no, no, on the contrary, it's nice to me !!! Please suggest, correct, I will only be glad! In fact, it's inconvenient for me to constantly ask: girl_red: Thank you very much for being here !!!!!!!!!!!!!!!!!!!!!
Shl! Me can, you need to know

Vitalinochka, how nice it is to get an answer from you again !!! : rose: YA, if you wipe the currants on the cake, and on top of the cream, it seems to be sour too !?

I make with black currant, delicious

[Dnipryanochka]

Thank you, Dnipryanochka !

And I did it with canned cherries in my own juice, and last time with frozen red currants. And always delicious! And about the cream with custard, in my opinion, the best option - the main thing is that the cream is quickly cooked. Although on semolina I really love the cream. Well, in general, this is not for everybody. I still think to try this cake sometime with sour cream.

Girls, it seems to me that this CAKE with any cream will not be enough. Next time I want to try bird milk cream and tiramisu cream.

for a long time I did not repeat my unsuccessful experiments, but yesterday I tried again and again unsuccessfully ...
I beg you, write me all the steps STEP BY STEP. It seems to me that the only moment when a failure can occur is mixing with boiling water. I want to clarify - we first mix a glass of milk with dry ingredients until a viscous dough, and then pour in boiling water, right? Well, I have very poorly mixed this dough with boiling water, so although they write to mix it QUICKLY, it turns out in practice that I interfere anyway until everything becomes homogeneous. Maybe boiling water should be added to the dry mixture ??? right after the milk (not mixing milk, but just pouring it out?)

[danuca]

danuca , you need to mix all dry products, then add milk - mix, then vegetable oil - mix, then boiling water! mix immediately (not long) and pour into the mold. I do like this.

[danuca]

danuca , you need to mix all dry products, then add milk - mix, then vegetable oil - mix, then boiling water! mix immediately (not long) and pour into the mold. I do like this.

well, of course, that is, I still give everything correctly, but still for some reason it doesn’t work, but I really hoped ...But tell me - how can you mix it FOR LONG, if it mixes poorly, you get separate flakes in boiling water, I mix until everything becomes homogeneous, maybe this is a mistake ... And how does the dough behave when mixing? Are there any bubbles, "hiss"?

There is a hiss and very violent. I mix everything, as VITALINKA describes. Top with soda and baking powder, and pour boiling water. I knead as much as necessary without haste. (I didn't even know for a while)

There is a hiss and very violent. I mix everything, as VITALINKA describes. Top with soda and baking powder, and pour boiling water. I knead as much as needed without haste. (I didn't even know for a while)

Well, for the last time I'll try as you write - pour soda and baking powder on top of the dough mixed with milk and pour boiling water directly onto them and start stirring? So? (do not be offended that I ask in such detail, I just got tired of throwing the food into the trash bin, it didn’t work out six times!) It turned out only in a micron a half portion, but even then not always ...

well, of course, that is, I still give everything correctly, but still for some reason it does not work, but I really hoped ... But tell me - how can you interfere FOR LONG, if it does not mix well, you get separate flakes in boiling water , I stir until everything becomes homogeneous, maybe this is a mistake ... And how does the dough behave when mixing? Are there any bubbles, "hiss"?

You are doing everything right! I also stir the dough with boiling water until it becomes homogeneous, because immediately, indeed, flakes and "dregs". Of course, I try not to delay the process. I do not observe a violent and active hissing, as when directly quenching soda with boiling water (I add loose and soda to the flour while mixing dry ingredients). I made this cake successfully many times, but once my cake also seemed to be brewed, did not rise, there was some kind of dense plasticine with bubbles in the middle. I did everything as usual, and the result shocked me. I wrote off everything on an unsuccessful baking powder (on it, I got a somewhat "squat" honey cake). I changed the baking powder - everything is fine, again a high cake under the lid, while there were no punctures. Although, who knows what the reason was for that useless "cake" ...

Well, for the last time I'll try as you write - pour soda and baking powder on top of the dough mixed with milk and pour boiling water directly onto them and start stirring? So? (do not be offended that I ask in such detail, I just got tired of throwing the food into the trash bin, it didn’t work out six times!) It turned out only in a micron a half portion, but even then not always ...

Try it this way. Just don't forget about the eggs. And then I forgot once and still the cake turned out. GOOD LUCK !!!

[YominaAlyona]

I also do exactly as T writesYominaAlyona Mix the eggs with sugar, add cocoa, milk and butter, add flour with baking powder and soda. I knead everything well, and then pour boiling water directly from the stove and knead quickly so that nothing is cooked. The result is always good.

with this - I quickly knead so that nothing will cook and confuse the person. It's not easier to write - carefully.

with this - I quickly knead so that nothing will cook and confuse the person. It's not easier to write - carefully.

Correctly thoroughly and quickly

Correctly thoroughly and quickly

Yes Yes !! I’m still thinking - is it the case?

Yes Yes !! I’m still thinking - is it the case?

I now have Supra, I used to have Panasonic, but it didn't work either

now I have Supra, I used to have Panasonic, but it didn't work either

The main thing is not to get dirty, everything is simpler than simple. Do you put all the ingredients on the bookmark? We keep our fists for you.

She sang again - everything is fine. I made half a portion, because.clothes are already bursting at the seams. : girl_cray: This is the only negative. I chose other cakes, but there is nothing better and simpler KIPYATKA (and cheaper) !!! She thanked for the recipe, but how else do they put pluses? I'm in the computer-zero.

Fir-trees - sticks are not RIPE, but SPEKLA. : lol: Although it's really a song !!!

[dandelion]

Thanked for the recipe, but how else do they put pluses? I'm in the computer-zero.

dandelion , click on the word "thank" under the ava and a sign is displayed - for what you want to thank. I wrote my kind words, poked the "continue" button, and your thanks went to the author!

now I have Supra, I used to have Panasonic, but it didn't work either

no! I have a wife !! Everything about her is great!

[Innochka]

After reading only the first few pages of this topic a couple of months ago, I baked it in MV. Both times mediocre - the middle with a plasticine, the rise is 5-6 cm, but if only my pastries would fly away at once. Everything was strictly according to the recipe, except for sugar - it seemed to me an exorbitant amount and I put 200 g (1 tbsp.), But from the result I can say that for sure nothing will stick together if you put all 2 tbsp.
The day before yesterday I accidentally stumbled upon this topic again and honestly read all 32 pages. I must say that I have a 30-liter Gorizont microwave oven. with all the navarot (still that cocoa), she is already 3 years old, but after a couple of extremely unsuccessful experiments with cutlets and pastries, we are only warming up in it. But I’ve read 32 pages, either I’m starting this bandura for scrap metal, or it will work for me. I mixed a full portion of dough (not without adventure, more on that below) and, without much enthusiasm, poured half a liter into a plastic bowl at the bottom of which it is written up to + 95 * (I never got any other dishes for this tsatsuki) and put it on simple microwaves 80 * for 5 min. The rest of the dough was stuffed into the MV (let's see what it gives out). As the microwave squeaked, I poked the biscuit with a stick and for some reason put it on for another 2 minutes, but already at 100 *, although the biscuit seemed to be ready. I’m standing there sniffing, well, I think, wait, my bowl stinks, it didn’t stink. I couldn’t stand it, and as soon as it squeaked I took out a bowl, there was a wonderful-looking biscuit in it, looking very well-formed and about a couple of millimeters away from the sides of the bowl - this is what prompted me to shake it out immediately. I am a very armless person and completely without experience in terms of baking and cooking, in principle, from the mere appearance of the biscuit, I realized that something was wrong I could not stand it and immediately cut it, hot ... Girls, my dears are the most delicate, almost like pudding, inconceivably airy, infinitely porous (without even the slightest hint of plasticine), I have never eaten such an airy biscuit in my life. And I did it, in this hopeless piece of iron, in 7 minutes. in a bowl from the attic, made of adventure dough ...
Innochka, I love you so much
Now, without much enthusiasm, I'm waiting for what the MV will give out (and how I lived without a microwave). About the dough a little later - MV picks, I'll go see how she will surprise me

I'm so happy!!!!!!!! From the MV came out the same as from the microwave. Touching the biscuit with handles it immediately became clear that the day today is wonderful and I immediately cut it (biscuit in the sense of) - well, there is not a single gram of willpower in me Holes, holes and again holes (in the sense of pores), that is, plasticine not at all. Height 5.5 cm (half a liter of the dough went into the microwave).
Dough. Today I decided to put in all the sugar put according to the recipe, but I found only 140 g. I read 32 pages, and therefore: I added 0.5 tbsp. flour; I put 10 g of soda in flour, and 5 g of lemon in boiling water (where the baking powder in this house has remained unclear today); everything dry was poured into everything wet and thoroughly and slowly mixed to a very homogeneous and plastic mass, in my opinion, because of this, it was harder to bring this mass with boiling water to homogeneity than usual and it took a little more time than usual (and I lowered one hand). When homogeneity with boiling water was achieved, it seemed to me that the height to which the dough rose from my chemical experiment was less than the two previous times (and I lowered my other hand).See the consequences above
Maybe someone can use my translation of the full recipe in grams:
flour - 300 g (I put 370 g, i.e. + 0.5 tbsp.)
cocoa - 30 g
soda - 10 g
lemon - 5 g
sugar - 400 g
eggs - 2 pcs (120 g liquid)
milk - 250 g
vegetable oil - 70 g
boiling water - 250 g
lemon - 5 g

no! I have a wife !! Everything about her is great!

How long do you bake?

Gallka is very happy for you !!!

And here is my Chocolate that I baked for Christmas. In Polaris, it bakes for almost 2 hours. Immediately set the baking time to 1:30, but I had to add more

🔗

[Dandelion]

Gallka is very happy for you !!!

Thank you, Dandelion!!!
By the way, after taking a sample from both options, the family decided that it was tastier from the microwave, sort of like when you pour hot tea in your mouth with a multicooker, for all its visual beauty, the dough sticks a little to your teeth and palate, which was not noticed in the microwave option.
I run to put pluses to the microwave pioneers.

again it did not work !!! I won't try anymore, it's a shame to translate the products ... I'll have to limit myself to half a portion in a micron ... It works, but in a cartoon - nothing!

again it did not work !!! I will no longer try, I am ashamed to translate the products ... I will have to limit myself to half a portion in a micron ... It works out, but in a cartoon - nothing!

A very correct decision! Yes, even if it worked - why wait 1.5 hours when you can cope in 10 minutes. Although, maybe I don't understand what (someone will definitely say for the benefits of MV and the harm of microwave), but let MV remain its soups and porridge, cutlets and jellied meat, and muffins and others like them from now on only in microwave

Absolutely right. Everyone chooses what is more convenient for him. I am not bothered by a long wait, during this time I will make a cream, prepare nuts, but you never know different things in the kitchen. But on the other hand, you don't need to pay special attention to the baking, nothing will burn. My loved ones really liked Boiling Chocolate. I baked 2 of them for Christmas, then I also made an ordinary biscuit, it also turned out very tasty, but Chocolate is still remembered. Today I will still bake for a gift.

Girls, I did it !!! I worried so much!!! I only have MV for a couple of weeks, I'm doing experiments !!! So far, everything, t. T. T., Is successful !!! Perfect shape: no bumps, no depressions, 8cm high. Sorry, no photo today. Baked in Supra 4511 for 90 minutes. I'm so happy !!! Thanks for the recipe !!!

congratulations

Good girl !!!

[Crumb, girls!]

Crumb, girls!
Please tell me: I have 2 glasses of sugar - it's very sweet, I put 1 glass. How to correct a recipe for 1 glass of sugar than replace another glass?

Irisha, IMHO, 2 tbsp. sugar is not very sweet. Moreover, if the cream is made sour cream. I read about your sorrows in another topic, I don't think it's from sugar. Try again, all according to the recipe step by step, it should work!

One more thing, try not to grease the saucepan with anything. If anything, it’s better later (when it’s baked) pry on the sides and bottom with a silicone spatula. Let it cool in a saucepan.

I put 1 glass of sugar in the dough, I don't replace the second glass with anything, it bakes well.

[Dnipryanochka, Kamusik]

Dnipryanochka, Kamusik thanks for the support. I'll try again without deviating from the recipe.

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 grilled it at the same speed as the usual one (I have been baking a half portion in the form 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" very tasty: "You can do both."

Can you suggest a recipe?

In general, I decided to experiment, to make a dietary version of chocolate with boiling water.
Well, cocoa doesn't suit me on a diet, alas, but I want at least a little ...In general, I reduced the number. It turned out badly, all plasticine, did not rise at all ... And the taste is like eggs with sugar and soda, fu
Please tell me what is the error? Does the sequence in which the products are kneaded affect the dough? It's just that dry ingredients are much easier to mix at first, and then you can add eggs and milk.
Here's my bad recipe and mixing order:
1 glass = 250 ml

2 cups of flour
1.3 cups sugar
0.7 tsp soda
1 tsp baking powder
2 tbsp. l. with a slide of cocoa
2 eggs
1 glass of milk
1 gram bag of vanilla sugar
1/3 Art. vegetable oil
1 tbsp. boiling water

I cooked in a slow cooker, Pie mode twice (this is about 95 minutes)

[Little Raccoon]

Little Raccoon Was the baking powder normal (tested)? Did you increase the amount of flour, since you took less cocoa?

I don't remember where, maybe on this site, in a confectionery, I read that the less time passes from the moment the baking powder was added to the dough until the moment of baking, the better. I even grease a little plum first a multi saucepan. butter, and then I start to prepare the dough. For this recipe, I use the following order for bookmarking products:
Lightly beat the eggs (with a whisk) with sugar and vanilla sugar, without fanaticism (so, in a light foam), add milk, grow. butter, cocoa powder, flour mixed with baking powder, quickly knead and add boiling water.