FoodBanter.com - View Single Post - Need exchange of chocolate to cocoa powder

On Sun, 30 Nov 2003 08:52:30 -0000,
(Alex Rast) wrote:

>at Sun, 30 Nov 2003 01:49:35 GMT in <pviisv8n7jfrtjk4ugu3vp13qrnuct7767@
>4ax.com>, (shipwreck) wrote :
>
>>If I were to replace 5 oz. of chocolate with sweetened cocoa powder,
>>how much do I add?

Alex,

Wow, college level chocolate dynamics. Thanks for the info. I'm
including the recipe here. As you can see, chunks are added. I'm
really trying to achieve more of a flaky, Devils food type texture.
The Hazelnut flour I have is indeed flour, not the meal everyone else
has. A place in Oregon sells it to me. It's light and fluffy.

Hazelnut Chocolate Torte:

1 1/2 tablespoons unsalted butter, plus more for pan
1 cup granulated sugar, plus more for pan
2 1/2 cups hazelnut flour
1/2 cup cocoa powder
6 large egg whites
5 ounces bittersweet chocolate, coarsely chopped
Confectioner' sugar, for dusting

Heat oven to 350 degrees F. Butter an 8-inch spring form pan. Dust
with granulated sugar, tapping out excess. Set aside. Sift together
hazelnut flour and cocoa powder; set aside. In a small saucepan,
combine butter and orange zest over medium-low heat. Melt butter.
Remove from heat, and cool in saucepan.

In the bowl of an electric mixer fitted with the whisk attachment,
beat egg whites on medium speed until soft peaks form. With machine
running, add granulated sugar in a slow, steady stream, beating until
fully incorporated and stiff glossy peaks form.

Gradually add hazelnut mixture, gently but thoroughly folding it into
egg whites with a rubber spatula until fully combined. Mix about a 1/2
cup of hazelnut meringue into melted butter. Fold butter mixture into
remaining meringue.

Fold in chopped chocolate. Pour batter into prepared pan, and smooth
top. Bake until firm to the touch, about 50 minutes. Transfer to a
wire rack to cool for 10 minutes. Release spring form pan, and allow
cake to cool completely. Dust top with confectioners' sugar just
before serving.

Yield: 1 (8-inch) round cake
Prep Time: 20 minutes
Cook Time: 50 minutes
Difficulty: Medium