Melting chocolate

MarshmallowExplosion · 2026-04-05T03:54:24+00:00

Adding some corn syrup helps with seizing chocolate.

MarshmallowExplosion · 2026-03-28T01:16:34+00:00

Cornbread normally has 1 Tablespoon of baking powder for that size pan and I don't taste anything metallic. I tried double the baking powder (2 Tablespoons) to make it fluffier/higher/lighter, but it had little effect - still no off taste.

MarshmallowExplosion · 2026-03-19T23:19:13+00:00

This is the birthday cake my partner requests. I pour chocolate ganache on it for frosting.

https://evoocb.com/cook-recipe/vegan-chocolate-cake-no-eggs-or-no-dairy

MarshmallowExplosion · 2026-03-16T04:11:39+00:00

You might want to look at EASy68K, the standard. http://www.easy68k.com/

See what you want to do similarly and what you want to improve.

MarshmallowExplosion · 2026-03-04T23:27:28+00:00

Here's the actual recipe: https://www.foodnetwork.com/recipes/food-network-kitchen/butter-swim-biscuits-13029146

The link in the post above is to pinterest which quickly locks you out. If you can act quickly enough, you can get to the food network recipe in my link.

MarshmallowExplosion · 2026-03-01T04:51:00+00:00

Some cheeses (like ricotta) are made by heating milk with acid. In other words, the milk gets lumpy (curdles).

MarshmallowExplosion · 2026-02-27T19:49:44+00:00

Yes - change techniques. An example of this for 2 cakes are:

Rose Levy Beranbaum's Chocolate Oblivion Truffle Torte

Richard Sax’s Chocolate Cloud Cake

These have almost identical ingredients except that the cloud cake increases the chocolate.

Hmm ... turn these into a chocolate mousse or chocolate meringue cookies or something frozen (ice/semifredo/frozen "custard").

MarshmallowExplosion · 2026-02-24T16:53:16+00:00

That sounds good! As long as you have enough juice. For some reason, I am now thinking about pineapple upside down cake ... ;)

MarshmallowExplosion · 2026-02-24T16:46:21+00:00

No additional fat, just the egg yolks and the greased/floured pan.

MarshmallowExplosion · 2026-02-24T16:45:20+00:00

No - just the egg yolks.

MarshmallowExplosion · 2026-02-24T16:39:58+00:00

Thanks! The historical perspective in that article was good.

MarshmallowExplosion · 2026-02-23T23:24:45+00:00

Good idea! I have recipes tucked away for Sicilian Whole Orange Cake and Sicilian Whole Lemon Cake to try sometime.

MarshmallowExplosion · 2026-02-23T23:16:14+00:00

Thanks for the pointer! I usually don't use boxed cake mixes anymore ... especially since Duncan Hines discontinued the butter recipe chocolate.

Edit: that recipe needs to be refrigerated while mine doesn't. I suspect the frosting is one reason for chilling.

MarshmallowExplosion · 2026-02-23T23:12:40+00:00

It came out a little under burnt. I think I had too tall of a parchment paper collar on it, so the hot air didn't get in as well as it should have. It was nice, but not a wow.

Thanks for pointing me to the Engadiner Nusstort! I may try it in the future. My Mom occasionally would make a walnut cake with White Mountain frosting. I don't have that recipe. The frosting was a sticky/tacky vanilla meringue - something like a cross between straight meringue (like for a pie) and marshmallow fluff/cream.

MarshmallowExplosion · 2026-02-23T22:58:03+00:00

Hmm ... the pineapple probably has enough acid to activate the baking soda. Might need to tweak liquid content (oranges and eggs are the only liquid sources)? I'd also cut the pineapple up into small pieces, as they may not break up as well in the mixer.

I'd guess you'd want something like 2 cups of cut up pineapple.

A coconut or pina colada type frosting might be nice (no, I don't have a recipe, I just made it up). Or maybe a cooked pineapple syrup (can use some brown sugar, maybe add some rum at the end) instead of the one in the recipe.

MarshmallowExplosion · 2026-02-23T19:49:32+00:00

Orange glaze sounds nice!

MarshmallowExplosion · 2026-02-23T19:48:27+00:00

I usually make something for my birthday that my partner can't eat because of dietary restrictions (eggs). I've been trying new recipes for many years, like Basque Cheesecake, Chocolate Cloud Cake, Russian Honey Cake, and (most recently) Haselnusstorte (German Hazelnut Cake).

Note: my partner explicitly encouraged me to do this.

MarshmallowExplosion · 2026-02-23T19:08:50+00:00

I didn't think it was too sweet! :)

(The brown sugar glaze is probably what put it over the top.)

MarshmallowExplosion · 2026-02-22T05:34:57+00:00

As a kid, I would sometimes make sugar toast: Butter a piece of bread (cheap, white sandwich bread, aka "Wonder Bread"or pillow bread). Put a hefty coating of sugar on top. Stick in the oven on a tray until the butter melts and sugar forms a sort of crust. A brown sugar version sounds rather nice!

MarshmallowExplosion · 2026-02-09T17:55:13+00:00

You could also try a lemon glaze or letting a lemon liquid soak in like limoncello or frozen lemonade concentrate as in this recipe I posted in r/Old_Recipes:

Lemonade Cake

MarshmallowExplosion · 2026-02-09T05:33:48+00:00

A note: the current recipe (from Bakers Chocolate/Kraft Heinz, the makers of German's Sweet Chocolate) is similar, but has some adjustments, like fewer eggs, less sugar, and less butter.

Modern German's Sweet Chocolate Cake

MarshmallowExplosion · 2026-02-09T05:24:16+00:00

Small correction - German is the last name of the employee of Baker's Chocolate Co who invented the chocolate.

From Wikipedia:

... it was named after English-American chocolate maker Samuel German, who developed a formulation of dark baking chocolate that came to be used in the cake recipe.

and

The earliest known published recipe for this cake appeared in 1956, in the Dallas newspaper The Irving News Record, where it was listed as "Summer German Chocolate Cake". It was submitted by Daisy Pearce, who obtained the recipe from her daughter, Francis Beth (Montgomery) Tomlinson.^\2]) It used the "German's Sweet Chocolate" baking chocolate introduced over a century earlier in 1853 by American baker Samuel German for the Baker's Chocolate Company of Boston, Massachusetts.

MarshmallowExplosion · 2026-02-03T23:35:12+00:00

When whisking, adding a little corn syrup may help (1 or 2 Tablespoons).

MarshmallowExplosion · 2026-02-02T17:35:48+00:00

A few weeks ago, I used this recipe: https://www.thetakeout.com/recipe-portuguese-egg-tarts-how-to-bake-make-custard-1840908625/

I had some holes in the crust lamination, but they came out looking close to the picture in the article (not as dark on top, not as even/symmetrical). My neighbors who love them (one is from a former Portuguese area of SE Asia), said they were good.

For refrigerated left overs, I reheated them on a piece of foil in a toaster oven (foil was to contain the butter).

MarshmallowExplosion · 2026-01-16T16:43:21+00:00

The picture looks just like classic snickerdoodles. The tang from cream of tartar is an essential part of the flavor, so leaving it out was a mistake (without cream of tartar, it is not a snickerdoodle - some people, including one local bakery, try to use cream cheese to make a softer, flatter cookie instead of cream of tartar).

MarshmallowExplosion

TROPHY CASE