Okay, so I don't speak French. Sue me.
I made that cake that I mentioned earlier. It did not, shall we say, turn out well. The technique for baking it called for a bain-marie, which I've only rarely used, and never happily. What you do is make the batter, put it into a cake pan, put the pan into a larger pan, put enough hot water in the larger one to come half-way up the side of the smaller, and bake. I might have had it come up three quarters of the way. I did the bake thing, and when I took it out, it was a sodden mess -- there was about half an inch of water on top of the cake. Zounds!
The only thing I can think of is that the water somehow turned to steam and rained down on the batter. Either that, or I managed to get some in there when pouring (but I really don't think so). Whatever, it was a mess. I scooped a little out, and it had a very nice flavor.... for chocolate mud. Will I try it again? Probably. One more time. But first I need to get more eggs, and chocolate, so -- not till Friday, at the earliest.
Bluh.
2 comments:
I must not be an adventerous baker because I doubt I'd have tried something so particular. I hope it turns out for you next time, and if it does .. you'll deserve some sort of medal! :)
Well, the weird thing is that water. I'm going to do an experiment -- do it again, but with nothing in the inside pan. We'll see if water miraculously shows up. If it does, I'll just bake the standard way, in one pan.
The other thing that puzzles me is that the recipe called for 4 eggs, 8 oz chocolate, two sticks of butter -- and a quarter cup of flour. Doesn't seem like very much flour!
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