Well, that was a lot of work!
Dec. 9th, 2017 08:59 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
thewayneBut I was expecting it. I just finished the chocolate mousse, assembled the chocolate mousse/flourless chocolate cake pie and now it's in the fridge, setting.
Problems encountered: most significantly, the eggnog cookie recipe had the bake at 300 degrees! I've never seen a bake at such a low temperature. And it was supposed to be at 13-15 minutes, IIRC. The first batch of a dozen came out grossly underdone. Cranked up the temperature to 325, gave the first batch an additional 10 minutes, and they were OK. Subsequent batches got 19 minutes, turned at the half-way mark, and were fine. The total mix made about 5 dozen cookies.
On top of that, the recipe was poorly structured, so I rewrote the instructions to a much more sensible mode. Simple enough cookies: ten ingredients, came together really fast. It just took some time to work out time/temperature, and that sucked up my afternoon.
The cookies are pretty good, though I'd like a little more eggnog flavor. The problem is that if you increase the amount of eggnog, you radically throw off the wet/dry ratio, so it'll take some planning and experimentation, or find another recipe to try that might have more eggnog!And I do have a second recipe in the bullpen proverbially warming up: chocolate eggnog cookies! That'll be something to try next weekend.
The flourless chocolate cake mix, when put in the pan, was much taller than I wanted, but it collapsed to about an inch thick, which was EXACTLY what I wanted! When I put it in the Oreo pie crust and added the mousse, the height was absolutely perfect. I'm really looking forward to cutting in to it tomorrow. I expect to cut it in to 16ths like I did the cake in Phoenix.
One problem encountered with the cake: suction. Couldn't get it out of the pan! I partially filled the 8" pan with hot water, put the 6" pan in it and let it sit. Standard technique. Pretty soon I could spin the cake in the pan, and figured I could flip it right out. Boy, did I figure wrong! We ended up using a fish spatula! The end of it is pointy and bendy, and my wife was able to lever it under the cake and break the surface tension/suction that was holding it in. I flipped it on to the back of a plate (large flat surface area, then placed it in to the Oreo pie crust.
NEXT TIME I'm putting parchment paper in the bottom of the cake pan. (I don't have any wax paper, just aluminum foil, parchment paper, and cling wrap)
A lot of work, but I knew it would be. Tomorrow shall be the proof in the eating of the pudding, or pie, as this case is. I'll hold back a dozen or so cookie for us, and on Monday take the rest to work. My wife complains that I'm trying to make her a diabetic, yet she doesn't walk away from what I bake. :-)
Now I get to clean up the kitchen and un/re-load the dishwasher.
Problems encountered: most significantly, the eggnog cookie recipe had the bake at 300 degrees! I've never seen a bake at such a low temperature. And it was supposed to be at 13-15 minutes, IIRC. The first batch of a dozen came out grossly underdone. Cranked up the temperature to 325, gave the first batch an additional 10 minutes, and they were OK. Subsequent batches got 19 minutes, turned at the half-way mark, and were fine. The total mix made about 5 dozen cookies.
On top of that, the recipe was poorly structured, so I rewrote the instructions to a much more sensible mode. Simple enough cookies: ten ingredients, came together really fast. It just took some time to work out time/temperature, and that sucked up my afternoon.
The cookies are pretty good, though I'd like a little more eggnog flavor. The problem is that if you increase the amount of eggnog, you radically throw off the wet/dry ratio, so it'll take some planning and experimentation, or find another recipe to try that might have more eggnog!And I do have a second recipe in the bullpen proverbially warming up: chocolate eggnog cookies! That'll be something to try next weekend.
The flourless chocolate cake mix, when put in the pan, was much taller than I wanted, but it collapsed to about an inch thick, which was EXACTLY what I wanted! When I put it in the Oreo pie crust and added the mousse, the height was absolutely perfect. I'm really looking forward to cutting in to it tomorrow. I expect to cut it in to 16ths like I did the cake in Phoenix.
One problem encountered with the cake: suction. Couldn't get it out of the pan! I partially filled the 8" pan with hot water, put the 6" pan in it and let it sit. Standard technique. Pretty soon I could spin the cake in the pan, and figured I could flip it right out. Boy, did I figure wrong! We ended up using a fish spatula! The end of it is pointy and bendy, and my wife was able to lever it under the cake and break the surface tension/suction that was holding it in. I flipped it on to the back of a plate (large flat surface area, then placed it in to the Oreo pie crust.
NEXT TIME I'm putting parchment paper in the bottom of the cake pan. (I don't have any wax paper, just aluminum foil, parchment paper, and cling wrap)
A lot of work, but I knew it would be. Tomorrow shall be the proof in the eating of the pudding, or pie, as this case is. I'll hold back a dozen or so cookie for us, and on Monday take the rest to work. My wife complains that I'm trying to make her a diabetic, yet she doesn't walk away from what I bake. :-)
Now I get to clean up the kitchen and un/re-load the dishwasher.
no subject
Date: 2017-12-10 04:58 am (UTC)no subject
Date: 2017-12-10 01:15 pm (UTC)Thanks!
Try this ...
Date: 2017-12-10 06:08 am (UTC)Another option is using a springform pan, which pops loose after baking.
Re: Try this ...
Date: 2017-12-10 01:13 pm (UTC)To be honest, I'm paranoid about springform pans leaking in the water bath. But that's probably largely from hearsay as I have no personal experience with them. We have an 8" springform (probably) for chessecake that my wife has used a couple of times, I didn't consider it for this project. The 8" released just fine both times after some time in hot water, but the cake has a LOT more weight to overcome the stiction.
This Pushpan, recommended by![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
graydon, is pretty cool. Slightly pricey, but not prohibitively so.
The sides released just fine yesterday, I think the bottom will after using parchment paper. I doubt I'll be making this again soon, but we'll see. Chances are that I'll just make a conventional chocolate mousse plus a conventional flourless chocolate cake for Christmas dinner at the observatory. With the cake serving 16, that'll take care of a lot of people.
Re: Try this ...
Date: 2017-12-10 04:39 pm (UTC)Credible threat, some do leak. However, you could put them inside a crockpot liner -- looks like a plastic bag but doesn't melt.
>>This Pushpan, recommended by [personal profile] graydon, is pretty cool. <<
Fascinating.
Re: Try this ...
Date: 2017-12-10 04:42 pm (UTC)I have crockpot liners, I've used them. Never considered them for springform pans. Thanks for the suggestion!
Re: Try this ...
Date: 2017-12-10 05:06 pm (UTC)no subject
Date: 2017-12-10 11:13 am (UTC)Up my way, on the store shelves you have:
a "local" (Maine-based) dairy, Oakhurst
National brand, Hood
Several generic/store brands
Occasionally, some other brands, like Southern Comfort (without alcohol).
The store brand is always weakest. Hood is down the middle. Oakhurst has the strongest flavor.
no subject
Date: 2017-12-10 03:54 pm (UTC)Unfortunately we only have three grocery stores, so not much selection here. Southern Comfort is probably about the best local. There's a gourmet store in Las Cruces that might carry something good, but I won't be able to get there before the week after Christmas, not that I really view holiday dates as being rigid deadlines. We have a Sprouts opening in Las Cruces, but not until February. There's also two health food stores there that might carry something interesting. For that matter, I could try making my own!