The Ranger wrote:
> One of my daughter-units has been fighting through a double
> concussion. It's been a tough row to hoe but she's seeing light
> at the end of that very dark tunnel. As a reward, she's been
> really wanting to try Bon App�tit's December issues' "Devil's
> Food Layer Cake"
> http://www.bonappetit.com/magazine/2...rmint_frosting
> (or when the above url breaks
> http://tinyurl.com/9a37w3 )
>
> The cake tasted marvelous!
>
> Unfortunately, one of the layers stuck to the Pyrex 9X9. This
> stumped both of us since she buttered and floured both Pyrex
> and one cake came out just fine.
>
> To the bakers in RFC, any ideas to help her in any future
> projects?
>
> The Ranger
>
>
I always wonder why "Devils Food"? to me chocolate is heavenly and not
demonic
Though the combo of peppermint and chocolate i have never understood.
Here's a Spanish (Catalan) chocolate cake recipe that uses port, very
good if some what elaborate in preparation.
http://www.recfoodcooking.org/sigs/J...29%20Cake.html
And for something a bit easier
Chocolate Torte.
1 pound high quality semi sweet baking chocolate
1 pound (4 sticks) unsalted butter
6 eggs
In the top of a double boiler over medium high heat, melt the chocolate
and butter together. Place the mixture into a medium mixing bowl. Wash
the top of the double boiler.
In the double boiler over medium high heat, whisk the eggs until just
warmed through. Remove the eggs from the heat, and, using an electric
mixer set on high, beat for 6 minutes, or until thickened.
By hand fold in the thickened eggs into the chocolate, one quarter at a
time, until completely blended.
Pre heat the oven to 425 degrees F.
Pour the batter into a 16 inch spring form pan. Place the pan in a
baking dish and add just enough water to come to 1 inch from the top of
the spring form pan. Bake for 15 minutes.
Remove the torte from the oven and cool for 1 hour at room
temperature. Refrigerate 24 hours before slicing with a hot knife.
Serve topped with fresh raspberry's and whipped cream.
Some people like to add a chocolate crust made from crumbled chocolate
cake or cookies, to line the spring form pan with.
--
JL