Interesting, especially the 2 hour baking time in a water bath. What are the
ingredient proportions that you use?

Thanks,

John

"Chef R. W. Miller" > wrote in message
. com...
> 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? ;-)
> >
> >
> >
> >
> >
> >
> >
>
>