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The Chocolate Pavarotti
Posted: 18 June 2012 12:14 AM   [ Ignore ]
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I had decided I would try another Rose Chocolate Cake so I headed to the forum to read reviews….never made it.  This cake was posted.  I like the flavor.  And, the cake was tender.  It is a little drier than I like….at some point in future I will test again to check my baking time.  I had 875 grams of batter and 1 1/2 inch high cake.

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Posted: 18 June 2012 02:40 AM   [ Ignore ]   [ # 1 ]
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It looks wonderful. What did you use for frosting?

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Posted: 18 June 2012 11:00 AM   [ Ignore ]   [ # 2 ]
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So happy you tried it out!  Your crumb looks perfect.

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Posted: 18 June 2012 02:31 PM   [ Ignore ]   [ # 3 ]
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CRenee - 18 June 2012 03:14 AM

I like the flavor.

Hmmm, enthusiasm seems to be missing.  wink  Will you make the cake again?  The cake doesn’t appear very chocolatety.  I wonder if it’s best accompanied by not-very-chocolatey frostings?

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Posted: 18 June 2012 03:52 PM   [ Ignore ]   [ # 4 ]
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Thank you Flour Girl.  I used a dark ganache.  I cannot say which because I started out making a caramel ganache (not Rose’s)  and realized when I was done that I had used 62% choc instead of 99%....since it was too sweet, I made some dark ganache and mixed it in. 

Thank you, Julie.  I do wonder why mine was not 1 7/8” high. 

You see through me Charles.  I like the flavor but it is dfferent with the white chocolate in it.  I will try the cake again just to check my timing on taking it out of the oven.  My favorite chocolate cake is one from Food and Wine; it is so fabulously moist.  I also like the RHC Deep Chocolate Passion.  I intend to make every cake in RHC and TCB to determine whether I still prefer and Food and Wine cake.  I do think the Pavarotti would be better with the Chocolate Egg White Buttercream…or perhaps a non-chocolate frosting.

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Posted: 18 June 2012 11:03 PM   [ Ignore ]   [ # 5 ]
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Beautiful cake, Renee!  I wonder why both your cake and Rose’s have that little ridge around it?  On Rose’s, I thought it was just something about the photo, but your does it, too.  I kind of like it, but I don’t understand it!!!

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Posted: 18 June 2012 11:12 PM   [ Ignore ]   [ # 6 ]
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Anne in NC - 19 June 2012 02:03 AM

Beautiful cake, Renee!  I wonder why both your cake and Rose’s have that little ridge around it?

I sometimes get that when I spin the pan to use centrifugal force to even out the batter.

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Posted: 18 June 2012 11:39 PM   [ Ignore ]   [ # 7 ]
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Thank you, Anne.  Well I intended to follow the instructions explicitly, but I did forget to wrap the pan.  Since Rose’s had that lip, I did not worry…..Charles you may be right, I pound the pan on the counter to spread or even the batter rather than use a small spatula to spread it. 

Anne, that is not first time I got a lip similar to that.  Why I keep a small pair of scissors dedicated to baking.

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Posted: 19 June 2012 12:15 AM   [ Ignore ]   [ # 8 ]
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CRenee - 18 June 2012 06:52 PM

My favorite chocolate cake is one from Food and Wine; it is so fabulously moist.

Which one?  I find several when I Google.

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Posted: 19 June 2012 10:38 AM   [ Ignore ]   [ # 9 ]
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CharlesT - 19 June 2012 03:15 AM
CRenee - 18 June 2012 06:52 PM

My favorite chocolate cake is one from Food and Wine; it is so fabulously moist.

Which one?  I find several when I Google.

Mom’s Old Fashioned Chocolate Cake…http://www.foodandwine.com/recipes/moms-chocolate-cake

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Posted: 19 June 2012 11:50 AM   [ Ignore ]   [ # 10 ]
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Thank you for the recipe.

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Posted: 19 June 2012 02:58 PM   [ Ignore ]   [ # 11 ]
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CRenee - 19 June 2012 01:38 PM

Mom’s Old Fashioned Chocolate Cake…http://www.foodandwine.com/recipes/moms-chocolate-cake


Interesting…just looking at the recipe, you wouldn’t think it was anything special.  There are a lot of more complicated recipes on the site that would be more logical for “best chocolate cake.”  I wonder what makes it so moist?  The mixing method is unusual; it makes a sugar syrup and uses that to melt both the butter and chocolate, with the flour added last. I wonder if the sugar syrup somehow enhances the moisture?  It would be interesting to try this cake without making the syrup as an experiment.

Thanks CRenee!

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Posted: 19 June 2012 03:49 PM   [ Ignore ]   [ # 12 ]
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without making the syrup ?  you mean add the water, and the sugar, but not the syrup…and how would you melt the choc and butter.  The issue I have with the cake is making sure all the flour is mixed in and there are no pellets.  And, the accompanying frosting is a ganache…but I did not know then I was making ganache….

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Posted: 19 June 2012 05:01 PM   [ Ignore ]   [ # 13 ]
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CRenee - 19 June 2012 06:49 PM

how would you melt the choc and butter.

Microwave.

CRenee - 19 June 2012 06:49 PM

The issue I have with the cake is making sure all the flour is mixed in and there are no pellets.

One book I have recommends running batter through a sieve; that way, you can undermix without getting lumps.

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Posted: 19 June 2012 05:58 PM   [ Ignore ]   [ # 14 ]
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CRenee - 19 June 2012 06:49 PM

The issue I have with the cake is making sure all the flour is mixed in and there are no pellets.

One book I have recommends running batter through a sieve; that way, you can undermix without getting lumps.

interesting

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Posted: 19 June 2012 08:48 PM   [ Ignore ]   [ # 15 ]
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CRenee, I am dying to try it because you said it was your favorite chocolate cake.

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