We do not use flour at all in our flourless chocolate torte:
We only use
Dark Chocolate
Butter
Sugar
Eggs
And Vanilla
1. We melt the chocolate and the butter together
2. Mix the chocolate and butter with the sugar on slow speed
3. Add vanilla and eggs, mix well.
4.Grease and line 9" round pans
5. Pour mixture in 3/4 way up
6. Bake at 250 deg. for 2 hours in a water bath
7. Remove and completely cool down
8. Cover with chocolate qunache.
"JMF" > wrote in message
...
> I would like to try Amedei Chuao chocolate in this recipe.
>
> (Although that's also true, I wrote that mainly to catch the attention of
> certain participants in this group ...)
>
> Now to the real question:
>
> I made a recipe for the first time a few days ago, and I'm trying to
analyze
> what happened, and I'm soliciting opinions.
>
> I got the recipe from Germany.
>
> Now, one reason I think I can get some opinions is that it's basically a
> variation on your more or less classic flourless (or nearly so) chocolate
> tortes, and so I think many of you will be familiar with the category and
> something might catch your eye.
>
> Here's the recipe:
>
> 1 20-cm. springform pan
>
> 200 g. bittersweet chocolate. I used 70%, so one question might be whether
I
> should have used a different one.
>
> 200 g. butter
> 250 g. sugar
> 5 eggs
> 1 tablespoon flour ("Essloeffel" in German)
>
> Pre-heat the oven to 190 degrees Celsius. Melt butter and chocolate
together
> your favorite way - I did it in the microwave. Add the sugar, mix well,
and
> let the mixture cool somewhat. Add the eggs one by one, combining each
> thoroughly before adding the next. Finally, add the flour and stir the
> mixture until smooth.
>
> Put into the form and bake for 22 minutes. The cake must still give when
> gently touched in the middle with the forefinger. Take out of the oven,
> immediately take out of the form, and let cool.
>
> Okay, that's the recipe. As you can see, rather classic. In fact, it's
> rather similar in general shape to my brownie recipe. And now, here's what
> happened: at 22 minutes, the cake was still a great big mass of liquid. It
> continued like that until finally at around 40 minutes, after even raising
> the temperature a little bit in desperation, I finally felt I could take
it
> out.
>
> And now the question: why did it take almost DOUBLE the time listed in the
> recipe?
>
> Before starting the discussion, I will add that the cake was pretty darned
> good. So "all was well that ended well," in that sense. But I'd be very
> interested in knowing why the recipe was seemingly so far off with respect
> to timing.
>
> Some considerations:
>
> - the temperature? I measured the oven temperature with a thermometer, so
I
> *know* I was using the recommended temperature.
>
> - the number of eggs? The mixture seemed awfully liquid after putting all
> those eggs in there. It sure seems like a high number of eggs to me.
>
> - the amount of flour? With one tablespoon of flour, this is nearly a
> flourless cake. I wonder if that figured in it.
>
> - I can't really believe the chocolate had anything to do with it. I used
> the 70% from Novi. Nothing special, but it can't have affected the cooking
> time so much.
>
> - the stirring? In my brownie recipe, which I have remarked is similar,
you
> give the whole mixture a good strong 40 strokes with the wooden spoon at
the
> end before pouring into the form. I didn't do that here, and I suppose it
> might have made some difference, but that much?
>
> - something about the ratio of chocolate to butter?
>
> Well, those are my thoughts. Anybody else like to venture an analysis?
>
> John
>
> P.S. And what about trying it with Amedei Chuao? ;-)
>
>
>
>
>
>
>