pioneerka
I put the oven "chocolate on a scale" 115 '1 hour 20 minutes ... (the recipe says, though for another slow cooker 140' and 75 minutes) I sit and think if I did the right thing? ... I noticed that they bake at 110-115 '.. correct me, please ... or rather ... direct
Masinen
Yes, that's right 115 grams, you don't need more for it.
And I would put the time on the clock.
pioneerka
Thank you for efficiency!! then I will translate it for an hour .. although it is more in volume than this ... and open it, they write in 15 minutes better, so they are tormented by doubts, guess)
Masinen
Ah, then you don't need to decrease))
pioneerka
I will catch on ... the smell
Wild cat
But if you have a CF, but not a pressure cooker. What mode is the oven on? And the oven ...
Masinen
Wild cat, Mashaa, did not see your question !!
On the baking mode, do))
Tanyush @ ka
MasinenMasha, I am grateful for the wonderful recipe, baked half a portion, since there is no one to eat, my husband is one eater, but I want to cook, and the whipped cream has remained since the weekend, so I made a cake Chocolate Chocolate Pie (Steba DD1)
It turned out incredibly tasty, cut the cake, soaked it with vanilla liqueur and smeared the layers with whipped cream, covered it with gonage and frosting on top according to your recipe.
Masinen
Tanyush @ ka, oh, I can imagine how delicious !!

Next time you try to cook it exactly as in the recipe. And then put it in the refrigerator on the coldest shelf and it’s so delicious after the refrigerator, I can’t tell you.
It looks like a truffle.
Tanyush @ ka
We usually bought the French Truffle cake, it tastes right, Masha next time I will do everything as per the recipe and as you recommend, but the biscuit is also suitable for the cake, it does not melt, wonderful. Thanks again, I have been looking for such a recipe for a very long time.
Wild cat
Finally crawled with the report. It turned out very tasty, tart with bitterness! I watered my husband with condensed milk on top. Baked in Redica 4502 for baking. The middle turned out to be dense.

Chocolate Chocolate Pie (Steba DD1)
Masinen
Maria, yes, he is so, very unusual and tasty)

I see that the cut is dense, in theory it should not be that, it comes out all porous.
But I think the taste did not get any worse)
Try it out of the fridge, it's delicious
Wild cat
Quote: Masinen
I see that the cut is dense, in theory it should not be that, it comes out all porous.
But I think the taste did not get any worse)
Try it out of the fridge, it's delicious

Masha, to be honest, I really liked this middle.
I haven't tried it from the refrigerator, I just stood on the table. I'll try next time.
Prank
Quote: Masinen

pioneerka, Tatiana, you don't need to bake in porridge in DD2.
And we bake on the languor plus mode.
I would put 115 grams for 50 minutes.

It's just that you can't bake porridge in DD2, it will take a very long time.

Masha, why is that? It seems that they are the same dd1 and dd2, I also have to do it on the heating
You write deliciously without interlayers, but if you do, what kind of cream or filling will suit this cake beautifully?
Masinen
Quote: Prank
Masha, why is that? They seem to be the same dd1 and dd2,
Hope, too, that some in DD2 have a lower temperature on Kasha.
And why bake on porridge, if you can set the temperature on languishing plus?))
You can use bread on Roasting, or you can on Slowing Plus, set the temperature to 130-140 grams and bake yourself))

Quote: Prank
You write deliciously without interlayers, but if you do, what kind of cream or filling will suit this cake beautifully?

It is like a Truffle, so I don’t idle it. But what kind of cream to it, can it be creamy, what kind to make? from cremchiz? so light that the taste doesn't overpower the cake itself?)
Prank
Quote: Masinen

Hope, too, that some in DD2 have a lower temperature on Kasha.
And why bake on porridge, if you can set the temperature on languishing plus?))
You can use bread on Roasting, or you can on Slowing Plus, set the temperature to 130-140 grams and bake yourself))

It is like a Truffle, so I don’t idle it. But what kind of cream to it, can it be creamy, what kind to make? from cremchiz? so light that the taste doesn't overpower the cake itself?)

Masha, I understand. I didn't know that the pace of 2 was lower on porridge.
But it is this languor for 115 50 minutes and then not open probably for about 20 minutes. Or set the heating so that the pace shows and wait as you said?

I do not really feel the combination of flavoring, so I get lost%)
Masinen
Hope, well, put 115 grams, and then just leave it under the lid for about 20 minutes and you can pull it out, check it with a toothpick.
Taia
Maria, thanks for the recipe. Delicious biscuit turned out. Baked in a multicooker Panasonic 10 half of the portion.
An easy and quick recipe. I didn't cover the biscuit with anything, I baked it now, in the evening, and we drank tea with it.
vaska
Masinen, I did it too, it turned out very, very tasty, but there are questions.

1. The baking oven 115 gr 55 min + 20 minutes after the program was turned off (without heating) stood, the lid did not open. After I opened it, gently took it out, it was moist and tender, as written in the recipe, there were even cracks, there was some airiness around the edges. She put it to cool, then cut it into 2 cakes, smeared it with jam inside and outside, poured it with icing and put it in the refrigerator overnight. And in the morning it became completely different - dense, there is no airiness, it tastes like excellent chocolates, it doesn't look like a pie at all.
I put 100 g of sugar in the dough, I can't eat too much sweet and a little cognac. Was it because of this that the cake turned out to be candy or was it half-baked?

2. When mixing butter and melted chocolate (Lindt 70 or 85% I don’t remember), after each stopping of the whisk and the interference of other ingredients, butter or cocoa was released — I don’t know, it categorically did not want to be with the rest in the dough)) even after interfering chocolate mass into proteins. Why is this happening?

3. The glaze was made from a mixture of milk chocolate, dark chocolate and 3 tablespoons of cocoa, I didn't put sugar, the rest was according to the recipe, but again, butter did not interfere with me. As a result, after a night in the refrigerator, there were small drops of frozen butter on the surface of the cake. How do you put it in so that it doesn't try to escape from the glaze?
Masinen
vaska, 1 point: after the refrigerator it becomes denser, freezes, those are normal, that's why I write that I should try without any layers.

On other points, you can see that something is wrong with the oil.
It doesn't have to be this way.

I used a black chocolate box from Ikea, if I'm not mistaken. There was no delamination.

I think the oil is to blame.
Taia
I'll put in my 5 kopecks.
Today I finished a piece of the pie that I baked on Wednesday. It is still airy, just a little sushe. I kept it in a regular bag on the table.
Robin bobin
Hello everyone. I apologize for the awful photo, we have today "world labor may" with Masha's pie came out.
Chocolate Chocolate Pie (Steba DD1)




Here the photo is a little better, but Papific has already been eaten)
Chocolate Chocolate Pie (Steba DD1)




Happy Holidays everyone! And of course, the pie is delicious)
Masinen
Robin bobin, Lena !! straight chocolate chocolate!
Happy holiday to you too!!

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers