cheez: Melted and strained what I had of the bittersweet to use in the frosting

Haven't tasted them yet but they look beautiful. I did taste

The frosting and it 's delicious. If I can figure out how to do it I'll post a photo when I cut into it.

 
I cannot stop laughing about this... (more inside)

I swear, I wish you had a hidden camera in your kitchen, to see the full development of this amazing turn of bittersweet events!

 
My coworker told her husband that if he touched her holiday dressing one more time

that she was going to take a credit card out of his wallet and go make him very sorry:) He does a lot of the cooking but certain things are sacred and she doesn't want his "adjustments" on this one thing.

 
And this story reaches Brazil....

... my whole family LOVED it, and my niece, who doesn't share my bad cake baking genes, wants to have the recipe for the bittersweet chocolate icing

I haven't been able to find the original thread where cheezz mentioned it, would someone please point me to it?

 
Sally, I actually prefer CI's Deep Dark Chocolate Cake recipe. See my review of the two >>

Deep Dark Chocolate Cake

1 3/4 c. flour
2 c. sugar
3/4 c. cocoa
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
2 eggs
1 c. milk
1/2 c. oil
1 tsp. vanilla
1 c. boiling water (use hot coffee)

Combine dry ingredients. Add eggs, milk, oil and vanilla, and beat on medium 2 minutes. Stir in boiling water (batter will be very thin). Pour into greased and floured pans and bake at 350 for 35-40 minutes, or until done.

Creamy Chocolate Frosting

Makes about 2 1/4 cups.
Published May 1, 2010; From Cook's Illustrated

Cool the chocolate to between 85 and 100 degrees before adding it to the frosting. If the frosting seems too soft after adding the chocolate, chill it briefly in the refrigerator and then rewhip it until creamy. The frosting can be made up to 24 hours in advance and refrigerated in an airtight container. When ready to frost, place frosting in a microwave-safe container and warm briefly on high power until just slightly softened, 5 to 10 seconds. Once warmed, stir until creamy.

Ingredients
1/3 cup (2 1/3 ounces) granulated sugar
2 large egg whites
Pinch table salt
12 tablespoons (1 1/2 sticks) unsalted butter , softened and cut into 1-tablespoon pieces
6 ounces bittersweet chocolate , melted and cooled (see note at bottom)
1/2 teaspoon vanilla extract


1. Combine sugar, egg whites, and salt in bowl of stand mixer; place bowl over pan of simmering water. Whisking gently but constantly, heat mixture until slightly thickened, foamy, and registers 150 degrees on instant-read thermometer, 2 to 3 minutes.

2. Place bowl in stand mixer fitted with whisk attachment. Beat mixture on medium speed until consistency of shaving cream and slightly cooled, 1 to 2 minutes. Add butter, 1 piece at a time, until smooth and creamy. (Frosting may look curdled after half of butter has been added; it will smooth with additional butter.) Once all butter is added, add cooled melted chocolate and vanilla; mix until combined. Increase speed to medium-high and beat until light, fluffy, and thoroughly combined, about 30 seconds, scraping beater and sides of bowl with rubber spatula as necessary.

Note: CI's favorite recommended baking chocolates are Callebaut Intense Dark Chocolate or Ghiradelli Bittersweet Chocolate Baking Bar.

http://eat.at/swap/forum1/149902_Review_of_Cooks_Illustrateds_Ultimate_Chocolate_Cupcakes_last_issue

 
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