Friday, 8 April 2011

I should cocoa

Chocolate´s European debut was in the 16th and 17th centuries.The Spanish conquered the Aztecs and brought back many of their treasures, including the cacao bean. But it took a while for Europeans to turn into full-fledged chocolate lovers.

A cup of hot cocoa may not do much to cool you down from the summer swelter, but an intake of 70% cocoa content can cool down your blood pressure.A good quality cocoa is an essential store cupboard ingredient for any cake baker. Less than 70% pure cocoa content and forget it.

The role of cocoa powder in cakes:
When used alone in cakes, cocoa powder imparts a full rich chocolate flavor and dark color.  Cocoa powder can also be used in recipes with other chocolates (unsweetened or dark) and this combination produces a cake with a more intense chocolate flavour than if the cocoa wasn't present. 

My quick Chocolate mousse cake
This really is the quickest chocolate hit ever ever.13 minutes and its done, aaahh but then 
you have to leave it overnight to set.

300g  (10oz) best quality bitter cooking chocolate
60 g (2oz) unsalted butter
10 eggs separated
4 tablespoons sugar
180g (6oz) plain flour
60g (2oz) best quality cocoa powder


Pre-heat oven to 180C/gas mark 5

Melt the chocolate in a bain marie. Add the butter. Cool then whisk in the egg yolks one at a time. Whisk egg whites till stiff. Fold in the flour, sugar and cocoa. Fold in the melted chocolate. Pour into a greased 20 cm shallow round cake tin.Cook  for exactly 13 minutes in the middle of the oven. Leave overnight to set.

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