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Post by auntieannie on Jun 18, 2017 20:45:21 GMT 2
mom made a chocolate fondant cake this afternoon, as one of my cousins was visiting with her family.
This is a cake that takes 20 minutes to make from the moment you start it to the moment it is cooked.
yummy yummy. She only had dark toblerone chocolate to use and it was bloody delicious.
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Post by lumi on Jun 18, 2017 22:01:13 GMT 2
Wow, can you share the recipe, annie?
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Post by tzarine on Jun 18, 2017 22:03:54 GMT 2
20 minutes?
recipe, sil te plait
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Post by auntieannie on Jun 19, 2017 11:27:59 GMT 2
I'll get it for you.
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Post by Scrubb on Jun 19, 2017 23:35:57 GMT 2
Mr_Scrubb would be a very happy man if I got a recipe for a chocolate fondant cake that only took me 20 minutes, start to finish!
(That said, I'm SLOW, especially at baking, so I can assume it would be more like 40 minutes - but even that would be appreciated.)
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Post by auntieannie on Jun 20, 2017 22:41:36 GMT 2
*EDITED* Sven Epiney's chocolate cake:
mix:
3 eggs
130g sugar
then add to the sugar & eggs: 125g flour
melt:
125g butter
150g dark chocolate
to taste: 1 to 2 tablespoons of Kirsch note that mom has not used it.
Mix the whole and bake for 11 minutes at 250C
Hoping that reads well. (we've been prepping tomorrow's lunch for a large number of guests - ready to fall asleep now.)
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Post by tzarine on Jun 21, 2017 4:31:38 GMT 2
that is sooooooooooooo easy
will make soon!
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Post by Scrubb on Jun 21, 2017 5:02:13 GMT 2
Even I could manage that! Thank you annie - my husband will be extremely grateful!
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Post by auntieannie on Jun 21, 2017 18:00:45 GMT 2
tzarine and Scrubb note the edit above as my mom mentioned to me this morning.
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Post by auntieannie on Jun 21, 2017 18:03:37 GMT 2
and again to make sure you got it with the edit:
*EDITED* Sven Epiney's chocolate cake:
mix:
3 eggs
130g sugar
then add to the sugar & eggs: 125g flour
melt:
125g butter
150g dark chocolate
to taste: 1 to 2 tablespoons of Kirsch note that mom has not used it.
Mix the whole and bake for 11 minutes at 250C
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Post by Scrubb on Jun 22, 2017 5:36:04 GMT 2
Thanks - I got the change.
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Post by sophie on Jun 22, 2017 17:37:16 GMT 2
AuntieAnnie, is the flour self rising?
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Post by auntieannie on Jun 22, 2017 22:52:37 GMT 2
nope, sophie. just standard flour. you do not want it to rise, actually. you don't want it light and fluffy, but gooey.
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Post by rikita on Jul 10, 2017 19:57:41 GMT 2
sounds very good, gotta try it some time (though i'll have to experiment with the baking time, as our oven does not allow different temperatures, so any baking is guesswork ...)
(and good that it isn't self-raising flour - that always makes recipes so complicated, because it isn't common here, so i have to figure out how much baking powder to add to the flour ...)
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Post by auntieannie on Jul 11, 2017 0:57:56 GMT 2
can you get the oven hot, riki? that's what you need.
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Post by rikita on Jul 11, 2017 1:22:30 GMT 2
yeah i think it gets pretty hot. not sure how many degrees, but most cakes take less time than it says in the recipe, so i suppose it is quite hot.
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Post by auntieannie on Jul 11, 2017 11:28:35 GMT 2
then you will be fine. xxx
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Post by ninchursanga on Jul 11, 2017 13:03:15 GMT 2
oh, oh....I better quickly forget that I read this thread,
that it exists,
that this evil recipe is in here...
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Post by auntieannie on Jul 11, 2017 14:14:06 GMT 2
lol! sorry, nin!
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Post by rikita on Aug 30, 2017 13:13:01 GMT 2
starting to bake it now, and just realized i forgot to ask what sized form is used - regular big round cake form, or a smaller one with higher walls? or does it not matter?
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Post by auntieannie on Aug 30, 2017 19:12:48 GMT 2
if you do it in the round one, it's flatter, therefore les gooey. I usually use what the Brits call a "loaf tin". hoping you enjoyed it. xx
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Post by rikita on Aug 30, 2017 23:16:01 GMT 2
did it a bit too long, i think (my oven's vage temperature, so never know how to time cake on the first try) so it wasn't that gooey, but since we ate it on a picknick maybe that was good ... it still tasted very nice. might try again (this time less time in the oven) for my brother's wedding this weekend ...
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Post by auntieannie on Aug 31, 2017 11:09:01 GMT 2
glad to hear that. and yes. a couple minutes more or less make all the difference in gooeyness.
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Post by rikita on Sept 3, 2017 9:42:00 GMT 2
k, this time i made a flat one again that was through but also a smaller, taller one that was still liquid inside (that was also the one with alcohol, for the grown ups) - turned out very nice i thought ...
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Post by auntieannie on Sept 3, 2017 16:13:16 GMT 2
I like your scientific approach to this cake making lark! ;-)
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