Boiling water chocolate cake

[Yulia]

Yulia, thanks for the idea !!! I decided to bake such muffins, choose the crumb, mix it with cream + berries, and close the MB on top. This is a tasty treat !!!!

Here is my result. I took both soda and baking powder, while it was baking, I was very worried, the smell of soda was heard (or imagined, after reading). But no, it smelled like chocolate. And today too!

Sour cream with strawberries. I am satisfied, I liked it very much.
Krosh, thanks for the recipe!

Svetlana, what an alluring cake!

And in Polaris 0517 (power 900) how much oven do you need? I bake for 2 tbsp. flour.

Turned on the second 50 minutes without opening. Another 35 minutes. oven or less? And then leave it on the heating without opening or not? Cool down in a cartoon or take it out immediately?

Raven, my mother has Polaris, I worked with him, but not for long, he turned out to be similar to my Redmond 4502! In Polaris, only bread was baked!

An hour on baking, and then on heating, or off altogether?

I already have 50 minutes. + 20 min. on baked goods.

An hour on baking, and then on heating, or off altogether?

Raven, I'm sorry, misled! I baked a similar 'Chocolate Chocolate' cake, I baked it there for 1 hour and 30 minutes with the MV turned on. It turned out well!

I understand that the switched on MV is a heating? Thank you, we are now heated. I always increase the baking, because our stress is not like normal people, today I kept 84 minutes on the baking.

On Heating? I think just do not open already disabled!

Well, I also stood on the heating, and after it (my child and I have laid Christmas decorations) - and not much at all. Either I have such a cartoon, or the tension. The biscuit is high, not overheated at all.

Cool! In the summer, I'll go to my mother's house. There will be something to please! And the biscuit actually turns out to be very high!

Only this time there was refined oil at hand for 365 days, I poured half a glass - less would be better, there was a very smell, even vanillin did not interrupt, and it is hard for the stomach. But in terms of baking and not sticking in my capricious CF, this recipe worked perfectly again.

Thanks for the recipe. I love simple recipes. Delicious. The first time I baked with vanilla sugar, now with the flavoring Rum from Ober. The smell is pleasant. For half the norm of the dough, 1, 5 teaspoon of baking powder is enough.

I decided to try for my own before the customer did it. While I was collecting the cake, I was gasping for breath, although I soaked in everything the most fragrant that I found at home. But still I will not bake it again (((I have such a puncture for the first time.

Quench the soda with vinegar boldly. There will be no smell and everything will work out! I have the most common baking soda (Sovdep). And I also preheat the MV saucepan in the heating mode, just a little.

Soda + vinegar in a spoon - carbon dioxide to the wind. It is better to reduce the amount of soda and replace the milk with any sour milk. In this recipe, indeed, there is a hurricane amount of baking powder, but there is no one with which it will enter into a chemical reaction. In general, either only baking powder or only soda, but add an acidic reagent (replace milk or just add a spoonful of lemon juice).

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.

About baking soda: I highly recommend reading
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=27155.0

Here's an even easier recipe

Cool! In the summer, I'll go to my mother's house. There will be something to please! And the biscuit actually turns out to be very high!

I bake this recipe all the time. Only flour bed 3 tbsp. He then has a more dense structure. When I made 2 cups of flour during transfer, the cut cakes often broke. Now there is no. I bake this dose in the form 26. It turns out to be high. Divides perfectly into three cakes. If you need form 22, then half the dose.

I also bake muffins with these recipes. Then in the middle either boiled condensed milk or cream. Recently I made a mousse from cream and boiled condensed milk. Delicious.

Girls .. no strength to re-read the whole topic, tell me ... in Polaris 17 no one baked7 how long? and leave it hot?

[Moskvichk @]

Moskvichk @, Post 953 on page 48 beginning

Thank you right now.

No. It did not help. I did not understand anything at all ((((

I also bake muffins with these recipes. Then in the middle either boiled condensed milk or cream. Recently I made a mousse from cream and boiled condensed milk.

Do you stuff the finished muffins? Taking out the crumb, or cutting it in half and sandwiching it?

Do you stuff the finished muffins? Taking out the crumb, or cutting it in half and sandwiching it?

I take a circle from such a set (I still make roses with it)


im and cut a cupcake in the middle. If you completely remove the crumb, the cake itself will no longer remain.

But there are special cupcake cutters.

[Per4ik]

Per4ikand what such cupcake cutters look like.

Girls! Help!!! After the move, the old multicooker (large pot 5 l) is packed, there is a smaller Panasonic 2.5 l. If you bake a full rate of dough in it, will it bake normally? Will it go up over the edge?

Thank you for the recipe, I did it yesterday for Valentine's Day to my men (in the Scarlet pressure cooker-multicooker). In the morning we tried it. SUPER! Everyone liked it very much. I will still do ........ THANKS !!!!!!!!

Oh, and my sadness ... Well, the cake did not work out at all, I did everything according to the recipe, did not miss anything, baked in the Scarlett sc-411, 60 + 20 cartoon ... I opened the lid only once after 60 minutes ... - completely liquid, even water on top ... I put it on 20 more ... I pierced it with a toothpick, it was wet ... I added another 20 ... He seemed to get up, pierced it with a toothpick, pulled out with pieces stuck ... I took out my cake after a while, as it got cold a little ... The donkey was to the state of a bun, the edges somehow kept, and inside the mess is solid ... I looked at it, burned, and then put the back side in the multicooker for another 20 minutes ... Miracle Did not happen. In terms of consistency, well, just indescribable horror ... I shoved one piece into myself, no one else began to eat, I will probably have to throw it out. Cream, condensed milk, bananas ... Nothing saved, the stomach is heavy, the feeling of soap in the mouth ... It's a pity for food, strength ... and most importantly I baked it for Valentine's Day ... I only have a slow cooker for a week ... Before that, I baked a lemon cupcake from the same site ... Everything turned out very well. So I don't know what to think ... Thanks a lot to the author for the cream, I really liked it !!! They were slowed down with spoons)

I just had to start with simpler recipes. First, you need to find out everything about the work of your multicooker on ordinary biscuits. And this one I bake in a big panasonic usually 65 + 60 at once. Yesterday, too, baked, on Sunday. My daughter has this cake on her birthday list. And besides, air snickers, coconut pie and ... wildebeest whatever you want

Thank you very much for your advice !!! I will learn)) I would be very grateful if someone poked me at the recipes with which to start ...

[Elenka 1990]

Elenka 1990, this recipe has always seemed to me the most win-win, everyone always succeeds. I supplied all my friends who bought multicooker with this recipe, and it became a favorite for all of them the first time.Try to analyze what went wrong, maybe the baking powder failed, or something.

2.5 liter Panasonic If you bake a full rate of dough in it, will it bake normally? Will it go up over the edge?

In small Panasechka I bake 3/4 of the norm, it turns out normul

I bake in a large Panassonica18 65 + 20 The result is EXCELLENT!

[Elenka 1990]

Elenka 1990, on a crucial day and I would not risk baking an untested recipe. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=303264.0 for example, I baked it in the cartoon. Or https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=168009.0... And yesterday I baked even easier: I ground 3 eggs from 1 stack. sugar, poured 1 stack. kefir. Then 2 glasses of flour with 1 tsp. soda. I mixed everything and in a cartoon for baking 65 + 40 minutes at once. I took it out and cut it into 4 cakes

There may be a problem in the flour, too wet, different gluten content. For example, I look at the consistency of the dough. And, nevertheless, I do not consider this particular recipe to be the very one with which one should begin his acquaintance with the multicooker. Itself took a long time to decide on it, reading about boiling water, the absence of a whipping phase and about the fact that the dough will turn out to be very liquid. And only after reading the reviews I took a chance. But at the same time, I already had a lot of experience in baking according to other recipes.

[Olima]

Olima, echeva,
I have a little Panasonic. As in big - I don't know.

I tried 3/4 of the norm, but two eggs and a little less water.
It turned out to be high, wet, like a brownie, but you can eat.

Then to the full rate. First, I mixed the whole norm, divided it in two.
Instead of baking soda, I took baking powder, 4 teaspoons. I added half to the first batch of dough.
Then she baked the second cake in the same way.
I missed it with very fat sour cream.
It turned out for a long time, but the dough did not run away anywhere and the cakes were just biscuit, baked enough, but it felt like they were soaked.
I liked the second option better.

Next time I will generally make 1/2 of the norm and cut it, the height turns out to be a cake of sufficient height for this. We'll eat the cake quickly and won't get bored.

In general, it seems to me that more flour should be put into the dough.

PS The remains of the experiments freeze perfectly, it's not a problem to heat up in the micro.

[Elena]

Elena, Chocolate is boiled and should be a little bit damp, it usually turns out that way, but it is not raw, and with all its moisture, it absorbs impregnation like a sponge!
I always make it exactly according to the recipe, without any experiments and ad-libs, and the recipe has never let me down.

but it feels like it’s soaked.

This feeling is given by the presence of rast. oils in the dough.

and it is necessary to impregnate or not?

the feeling of soap in the mouth ...

Rather, soda ash, obtained from unreacted soda. Well, there is sooo much of it in the recipe, but they forgot to add the reagent. (Therefore, I would have to drop a drop of citric acid, or something ... I go to the boiled biscuits myself, so I analyze in advance.

Try to replace milk with sour milk on a half portion of the dough and take only soda.

Yes, and as Olya-ukka correctly described in her time, the spoon in the finished dough should slowly fall.

Chocolate cake on boiling water in the Clatronic rice cooker
........................ ........................ ..
According to my observations, the dough should be such that the spoon placed in it slowly falls ...
........................ ........................ ..

Try replacing milk with sour milk for half a portion of the dough

That's right, I thought about it.

the spoon in the finished dough should fall slowly.

ABOUT! Senks, this is very important! Otherwise I can't imagine the correct consistency. It's about a pancake consistency, right?
I went to mix it up, at last, otherwise some talk from me.

In general, I threw a full portion into the cartoon, so as not to waste time on trifles. )))
Let's see ... But the dough is still watery.

Lena, good luck (I keep my fists). In general, for me, the amount of baking powder in the original recipe is strange. Maybe there is not such a soda, maybe the Creole cuisine, where this recipe came from, has a different tradition of taste and does not pay attention to the soapy aftertaste.

Thank you, Irish.

I would also understand where it comes from ... When boiling water immediately reacts with flour, everything is clear, it stops the development of gluten and the dough turns out to be tender precisely due to this (I make dumplings-dumplings this way so that it is easy to roll out).

But when 200 grams of boiling water is poured into almost a kilogram of a mixture of room temperature, then it is completely incomprehensible to me what reactions should occur. ((What will happen if not boiling water, but 90? And if 70? And if cold?

Too late I realized that I should have put it in Panasonic. And I put in Shteba on a low temperature, I'm afraid it won't warm up such a bucket of low-fat dough.))

Boiling water extinguishes soda .... Have you ever done soda inhalation ?? (in the years of my youth it was one of the remedies for acne) and so, when you throw a spoonful of soda into boiling water, a violent reaction begins - boiling-hissing ... the same happens in the dough, just not noticeable to the eye ... I think

[Rina]

Rina, exclusively for you brought the same photos and a story.

So, in principle, I don't have a baking powder, because the climate is humid - lemon and soda manage to get married right in a bag, without waiting matchmakers test. Therefore, the soda was in the flour, and the acid in boiling water. But my heart senses that an incomplete teaspoon of baking soda was not enough for more than a kilogram of dough. It can be seen that the cake practically did not rise (the steamer from Panas, it is high in itself), a little more than 6 cm. Plus, after combining soda with acid, you cannot stir for a long time. And it turned out well, very liquid, at the last moment I poured another half a cup of flour, mixed it with a whisk, and it definitely did not benefit the future bubbles. It will be necessary to somehow think it over in more detail.)) From six spoons with a slide of cocoa, I was horrified and poured only three - this is almost half a glass, perhaps because of this it came out thinner than necessary.

In short, it looks scary the first time, but I think that with a little redoing, I will be able to adapt to this idea. I really like to have a low-calorie version of the cake in the house.

Well, we need to try the hotter mode, or something ...

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