Mamta's Kitchen - A Family Cookbook





choc cake

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On 16/05/2009 07:05am, Sana wrote:

hello

Mamta jee

i have read the recipe of chocolate cake.but i want to ask some question from u before i try it.

1- can i use sweet cream available in packets instead of sour cream.

2- when i mix the melted chocolate in cream its becomes choc chips in it.

3- how can i chocolate sauce (can u tell me the original receipe)

4- whenever i melt the chocolate i add some cooking oil in it to make liquid.

plz reply me soon

On 16/05/2009 08:05am, Mamta wrote:

Hello Sana

I presume you are talking about this chocolate cake , you have not mentioned which one? It is not my recipe (it is one of those recipes that one collects over the years and lies around on a slip of paper for ever!), but I have made it thrice in the last fortnight and it is delicious.

  1. You can use thick yoghurt or double cream ( I have used both), not the thin single cream. If you use sweet cream, you will have reduce the amount of sugar accordingly. I have not tried it with sweet cream, so can?t be absolutely sure about the quantities, you will have to guess.

  1. It uses cocoa powder, not melted chocolate.

  1. I would make chocolate sauce from good cocoa powder not melted chocolate; heat 2-2 1/2 full tbs. coca powder, 2 tbs. honey or golden syrup, 2 tbs. sugar (I would use brown sugar) and about a cup of water/juice in a bain marie (metal bowl sitting in simmering water) and stir until well mixed.

  1. Is this a statement or question; ?whenever i melt the chocolate i add some cooking oil in it to make liquid?. Chocolate is often melted with butter, so why not oil!

Hello everyone else

I am not the worlds greatest cake maker :-), so please help Sana with you ideas and comments.

Thanks

Mamta

On 16/05/2009 09:05am, Askcy wrote:

f you add vegetable oil to chocolate sauce it does indeed make it more runny ! Its what they do with those chocolate fountains at posh parties !

However it doesn't set if you do, so it would be runny and stay that way, running off things etc...

Steve

On 21/05/2009 06:05am, sana wrote:

hello

Mamta jee

thanks for ur reply. but one last thing i m still confused what is the recipe of (thick, creamy, chocolate sauce topping) in ur chocolate cake recipe.

On 21/05/2009 07:05am, AskCy wrote:

The sauce recipe is at the bottom of the ingredients -

Optional Chocolate Sauce

? One 200 gm. bar of 75% chocolate, broken up

? 150 ml. or 5 oz double or whipping cream

? A baine marie*

if you then look at the asterix'ed part "baine marie* " is gives you the instructions at the end -

  1. *A Bain Marie is a bowl or a pan with food to be cooked sitting inside a large pan containing water, which is simmering gently on low heat. It is often used to cook custards or to melt chocolate or to make sauces. The food cooks without direct contact to the source of heat.

So basically put a bowl over a pan of simmering water, put the broken chocolate pieces in until they melt, add the cream and mix together...

Steve

On 21/05/2009 08:05pm, Mamta wrote:

Thanks Steve.

I have simplified it a bit more Sana.

Mamta

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