Why are the chocolate chunks falling in my orange and chocolate bundt cake?
Posted: 13 April 2014 11:36 AM   [ Ignore ]
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Hi—

For years I have been making an outstanding Ina Garten orange and chocolate chunk cake (without the syrup or ganache):

  http://leitesculinaria.com/3076/recipes-barefoot-contessa-orange-chocolate-chunk-cake.html

I make the cake exactly as described (egg size, etc.), and have been using Toll House semisweet chunks. I coat them in flour as per the directions, but inevitably, almost all of the chunks sink. Are the Toll House chunks just too heavy for a cake? Is there a better way to get the chunks to stay where they are supposed to be?

Thanks,
Tim

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Posted: 13 April 2014 01:18 PM   [ Ignore ]   [ # 1 ]
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They do make a smaller size chip that would be more likely to stay afloat. That’s what I used in one of Rose’s similar recipes.

You might give the larger chips a whirl in the food processor; I don’t know if it will break them up significantly, but it would roughen up the exterior which might given them a better grip in the batter.

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