Boiling water chocolate cake

[Microwave,]

I bake this cake and cartoon, and in Microwave, and in the oven. Only in the oven is it baked for a long time.

Vitalichka! , and in a microwave oven in what form do you bake? and for how long (at least approximately, fast, like brownies?)

[Irusya]

Irusya... I bake in a plastic saucepan for microwave, greased it with oil and put a piece of baking paper on the bottom (you can just clean a sheet of paper). At full power (I have 850) 12-15 minutes. I leave it in the microwave for a few more minutes, then I take it out and after 10-15 minutes I take it out of the mold.

[Irusya]

Irusya... I bake in a plastic saucepan for microwave, greased it with oil and put a piece of baking paper on the bottom (you can just clean a sheet of paper). At full power (I have 850) 12-15 minutes. I leave it in the microwave for a few more minutes, then I take it out and after 10-15 minutes I take it out of the mold.

Vitalinka, I'm also very interested. Don't you need to choose a program? Just how to turn on the warm-up time? And then there is nothing in the microwave.

[VS NIKA]

VS NIKA , you do not need to choose anything. You put on full power and time, if your microwave is more powerful, then the time can be reduced. Just look and check for a dry speck. I also forgot to write that it rises a lot, so you need to pick up the form so that it doesn't run away.

[Vitalinka,]

Vitalinka, Thank you! It's very tempting, I'll try.

[Vitalinochka]

Vitalinochka, 15 minutes and no convection?

On Saturday, I baked this cake for my son's DR, without soda.


They ate it all, not a piece was left.
Little baby, Thank you!

[Sonadora]

Sonadora , yes, no convection. You have a beautiful cake!

[Vitalinochka]

Vitalinochka, and what happened after baking ...
For chocolate baking, I buy expensive Belgian cocoa powder, but as luck would have it, the store ran out of it. Those modest leftovers that I had were enough for a biscuit, and the icing had to be cooked from the Golden Label. Did everything like Husky teaches (in "Prague"), cooked the icing, she lay down on the cake so evenly, I licked the spoon for joy, and there ...
Sand creaks right on your teeth! The time is 11 pm, I'm out, the child is almost crying that he was left without a favorite cake on the DR. The husband calms down, says, tomorrow morning he will run to the store, buy a ready-made cake ...
But we don't give up so easily! She scraped off the "icing" as much as possible, cut the finished cake in a circle + the top cake by 5 millimeters, made a cream from condensed milk with butter, coated the top and sides of the cake, sprinkled everything with grated chocolate, decorated with fresh strawberries before serving. In general, no one guessed with what adventures I was preparing it.

[Manya]

Manya, what an adventure! I also used this kind of cocoa, but this never happened. Well, thank God that your golden hands fixed everything quickly and the cake was still a success, and even with strawberries! How delicious it is! Clever girl!

I myself have never encountered such a thing, before, only such cocoa was sold here for as long as I can remember. But now I will have a science - first try.

I always use the Golden Label. While good comes across.

I welcome everyone. I also cooked this cake. Mmmmm, yummy! Additionally, I soaked in syrup and added pieces of canned pineapple.

The girls, again in trouble, tried it for the first time in the oven, and oh, it doesn't work, some kind of liquid, I'm already baking about 35 minutes, and nothing, liquid inside! What to do? : girl_cray: can anyone have it? just need to bake longer?

Bake further until dry sticks. It bakes for a long time in the oven.

Bake further until dry sticks. It bakes for a long time in the oven.

I also thought so, but the recipe contains no more than 20 minutes. at a pace of 180: girl_red: Thank you, Vitalinka!

[VS NIKA]

VS NIKA, girls! how do you bake in multicooker? right from the bowl or still on the steam plate (as in the book to the cartoon)?
I was hooked in this biscuit by the short time for kneading the dough (no need to beat the eggs for a long time !!!!) + relative efficiency in comparison with other chocolate ones !!! I baked it, I haven't tried it yet, I will savor it with crEm! I had a small dome, then leveled off. since vanilla on boiling water generally fails, here I was not upset)) although this one should weigh more!

Weight approx. 1 kg. 2 times more vanilla in boiling water.
Girls, it tastes like cupcake! does everyone have this? I expected it to be the same as vanilla, only it tastes like chocolate, despite this, I ate one third of the cake in the evening ...

Girls! And I want to share my research. So, my husband was not at home for almost 3 months and from, to his arrival, a wounded lynx was spinning like a wounded lynx - she was preparing all sorts of goodies and for dessert she decided to make the simplest thing - "Chocolate on boiling water". Firstly, I do it like this: I mix all the dry ingredients, sift them in one bowl, in the other - I mix the liquid ingredients well with a whisk, then mix everything and pour boiling water. Yes, this time I added a couple tablespoons of dry cream to the dry ingredients! Further along the knurled one - 2 cycles + 30 minutes of heating. Since I was tired all day, and baked the cake late in the evening, to be honest, it broke me to bring it to mind and I left the cake in the cartoon with the lid open until morning. One more thing, in order for the cream to be softer, I sift semolina through a fine sieve and it is practically not felt. In short, I collected the cake and in the evening, when they tried it, it turned out to be so tender, it was the cakes themselves (8.5 cm I divided into 4 layers), as if they were soaked in syrup! This time the cake turned out to be super tender, not wet, but melted in my mouth !!! I think this is because the cake stayed in the cartoon all night - part of the moisture evaporated, and part was absorbed! Now I will always leave it in the cartoon for "ripening"!

I also did this work of culinary art yesterday. I do it a second time. The first one was like the original recipe. The second has been slightly improved for myself
Of the digressions
I did not add condensed milk to the cream (it was not easy), instead I added sugar and citric acid. The cream turned out to be no worse than in the original source.
The glaze did another:
1 tbsp. spoonful of plums. melt butter with 2 tbsp. l. sugar, add 3 tbsp. tablespoons of sour cream and 2-3 tbsp. spoons of cocoa. Place everything, boil and pour hot on top. The glaze in this version turns out to be thick and cool, I liked it.
I cut 1 kiwi on top of the cake, having tasted it in the morning, I concluded that kiwi sings very well here and next time I will not only put it on top, but also mix it with cream and inside.
It will be just great.
Baked in Dex-60 for 1 hour + 20 minutes. then I did not open the lid for 20 minutes, then I opened it and pulled it out almost when it had cooled down. It was cooked great. The first time he was a little wet, but this time it was just right. And here he is:

Thanks to the creators of this miracle.

but for me it turns out to be very low. what am I doing wrong? everything seems to be the recipe

For example, if you stir the dough for too long and / or let it stand before pouring it into the saucepan, then the baking soda has time to react with the acid and will not work as a baking powder.

Girls! Someone here baked "Chocolate" in the microwave - tell me, pl., What is it you get? I have something not ice - the outer side, that is, the top, sides, like wet rubber, looks like jelly, but inside it is a little dryish biscuit and some kind of dense ... In general, inside there is dry foam rubber, outside - wet. Max. microwave power 900 watts. What's wrong? Very hotzza to learn ...

[Guylechka]

Guylechka , I bake in the microwave. When I take it out, it looks like a slightly sticky crust on top, but when the crust stands, it dries up and everything is fine. Maybe you can try to reduce the power.

[Guylechka]

Guylechka , apparently, you have a short baking time at high power, that is, it is dry inside - wet outside, try to lower the power and increase the time, I did as Huska advised, try this!

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 oven at 600 as recommended. But it probably all depends on the stove. I switched to 800.

Finally I decided to make it. It rose about 8 cm. I put only soda, without baking powder, added a little citric acid. Made in MV Panasonic, baked well .... I was very afraid that it would be too liquid. I cut it into 4 cakes - 2 immediately into the freezer, and on two more I got out - I learned to decorate with "Wet meringue" cream. It was not possible to align ... I liked the taste of the biscuit very much, to which I am surprised - I do not like cocoa

Thanks for the cool recipe

Another Chocolate in a Brand 6050 pressure cooker. Baking 59 min.

On Sunday, my husband was beating DN, I decided to make a gift to my beloved sweet tooth. I made the cake very bistro, which made me happy! But I couldn't cut it. You can eat the cake, the dosihpor eats it up, it turned out big. I baked for probably the third time in my life.

Elena Bo, you have such a dumb thing! Did you do everything strictly according to the recipe? I also want to try the Cream with a prescription in SV?

And again CHOCOLATE AT KIPYATKA

Unfortunately, I did not have time to photograph the whole thing.

:) yesterday I decided to try the recipe! I baked in the oven, the biscuit first rose, and then fell, I think, because the temperature was lowered .... but it still turned out very tasty !!! smeared with custard my husband really liked the cake I will definitely repeat! thanks for the recipe

Hello everyone! I did it for the first time and so far nothing good has happened. It did not rise (only 3.5 cm), so it was problematic to cut even into 3 cakes - it broke. The top is slightly concave, and the inside is soft, as if raw (baked 60 + 20).
She put soda (extinguished) + baking powder, but not with the flour, but a minute before it. But in general, I did so. I stirred everything with a spoon: first, eggs with sugar, then the rest, and at the end milk, butter and boiling water, then quickly stirred it so that there were no lumps and immediately poured it over. I see how tall and beautiful everyone here is and lick my lips. What is the fatal mistake?
And another question, if you take only soda (baking powder is not always at hand), then 3 teaspoons seems a bit too much to me, I never put so much. Did anyone succeed with less?

I always mix all the ingredients (except boiling water) together at the same time and quickly. Instead of baking soda, only baking powder. At the very end there is hot water (I have a temperature of 85 degrees in the thermo-pot, so I pour it). Again quickly mix and in a bowl, previously oiled.
Different slow cookers can bake differently, so the baking time must be looked at individually. If not enough, add. Check pastries with a dry wooden stick. It should come out of the baking dry.

[Elena Bo]

Elena Bo, thanks for the answer. I thought that the order of mixing is unlikely to affect that much. On other sites I read about different mixing sequences, and even about beating with a mixer - and it still comes out as it should. I have a cartoon cuckoo, the recipes from this section usually fit it. The toothpick was not abs clean, but really it is necessary to bake it for 2 hours. The fact that the soda was extinguished is also not critical.
In general, next time I will try to replace the soda with a baking powder (and what brand do you have? Can it be important too?), Although I use it in other recipes.

Baking powder love Cykoria. Although there was another one, it was also no worse.

Bake on the BAKING mode for 60 minutes or 60 + 20 minutes.

I beg you, for the stupid, what does this mean in baking recipes: 60 + 20, 60 + 45, etc. ??

I beg you, for the stupid, what does this mean in baking recipes: 60 + 20, 60 + 45, etc. ??

First you put the "Baking" mode on for 60 minutes, and when the program is over, put on another 20 or 45, or as much as you need!

I beg you, for the stupid, what does this mean in baking recipes: 60 + 20, 60 + 45, etc. ??

Usually in multicooker baking time is limited to 60 minutes. Therefore, we bake a full cycle for 60 minutes. and after the end of the program we set the time for another 20 minutes. and continue to bake.

Oh, Masha has already answered.

And I baked it again yesterday. Well, I really love this cake

Oh thank you !! I just could not understand why it was so difficult, and not, for example, 1 hour and 20 minutes. I have Oursson, where the default time for baking is 1 hour, but you can set absolutely anything from 10, it seems, minutes to 12 hours 59 minutes. As in other MVs, I did not know .. Thank you, thank you, thank you !!))

At the request of her husband (he does not like chocolate pastries), she baked it without cocoa, replacing it with flour. It baked just as well. But I was confused by the smell (for me it was not pleasant). I made an impregnation with the addition of cognac, soaked the cakes, smeared with grape jam and chocolate cream. The smell went away and it turned out quite tasty. But chocolate tastes better to me, but this one tastes better to my husband.




Pressure cooker Brand 6050. Baking 59 min.

Girls, what kind of cream are you making here? I see that VS NIKA is so beautiful. I did it once with sour cream, it seemed delicious, and once with manna. I didn't really like it with manna.

Girls, what kind of cream are you making here? I see that VS NIKA is so beautiful. I did it once with sour cream, it seemed delicious, and once with manna. I didn't really like it with manna.

I really like creamy curd, or just whipped cream with fruits, nuts, truffle very well emphasizes the chocolate taste Condensed milk boiled with nuts is also good

and I have this first experience with this cake

[komarovka]

komarovka, a gorgeous cake turned out! (y) Especially from the first try. I can't do that even from the third. Well done!

[komarovka]

komarovka, a gorgeous cake turned out! (y) Especially from the first try. I can't do that even from the third. Well done!

thanks) as I understand it, the only thing that may not work out is cocoa, you need to take good, otherwise it will be light brown instead of chocolate)

thanks) as I understand it, the only thing that may not work out is cocoa, you need to take good, otherwise it will be light brown instead of chocolate)

The fact is that for me, for example, it is not always baked and such unbaked (rubber) places remain. Mostly in the middle.

The fact is that for me, for example, it is not always baked and such unbaked (rubber) places remain. Mostly in the middle.

do you do it in a multicooker? otherwise I do everything in the cartoon - I would not even try in the oven - because I have it old and not hermetically sealed - you will never achieve the splendor of the dough

do you do it in a multicooker? otherwise I do everything in the cartoon - I would not even try in the oven - because I have it old and not hermetically sealed - you will never achieve the splendor of the dough

I tried it both in the cartoon and in the microwave, and the middle is unbaked ...

komarovka, what a beautiful cake you have. And what kind of cream?