Picture Of

Easy Chocolate Cake

Bittersweet Chocolate is a sweetened form of Dark Chocolate that does not contain milk in either liquid or dry form. Bittersweet chocolate is essentially a mixture of Chocolate Liquor, sugar, Cocoa butter, and sometimes Vanilla. Often, lecithin is added as an emulsifying agent. chocolate liquor, despite what its name seems to suggest, contains no alcohol. Rather, it is a form of cocoa produced by grinding cocoa beans down into liquid form. Solidified chocolate liquor formed into blocks is known as unsweetened baking chocolate.

In North America, Bittersweet chocolate is required, according to Standards of Identity established by the Food and Drug Administration, to contain a minimum of 35 percent chocolate liquor. In Great Britain, the figure is somewhat higher, rising to 43 percent. The more chocolate liquor the chocolate contains, the more intense its flavor will be. Especially high-quality Bittersweet chocolate may contain 65 to 70 percent, or more, of chocolate liquor.

Although the terms bittersweet and Semi-Sweet Chocolate are sometimes used interchangeably, there is a difference in the standards that define the two. Although not formally regulated across the industry, Bittersweet chocolate generally contains more chocolate liquor and less sugar than semi-sweet chocolate does. However, since semi-sweet chocolate can contain up to 35 percent liquor, the two chocolates can be very much alike. Bittersweet and semi-sweet chocolate can be used interchangeably in baking, with good results.

Both the semisweet and Bittersweet chocolates are occasionally labeled “couverture,” which designation indicates that the chocolate contains not less than 32 percent cocoa butter. Couverture must be tempered, a process that involves manipulating the temperature of the chocolate during the process of fat crystalization in its cocoa butter, before using. It is a favorite for dipping, coating, and molding. When melted, it is smooth and fluid, and when it hardens, it has a lovely sheen and a creamy texture.

Recent studies have revealed certain health benefits from the regular consumption of small quantities of Bittersweet chocolate. Due to its high cocoa content, dark chocolate is a good source of certain flavonoids — namely epicatechin and gallic acid — that may be protective for the heart.

Bittersweet chocolate also possesses antioxidant compounds and may also play a role in lowering blood pressure. It should be noted, however, that the flavonoids present in Bittersweet chocolate are destroyed by processing with alkali, as with Dutch-processed Cocoa Powder.

Bittersweet chocolate is available in several forms, including bars, chips, and chunks of various sizes. It is used in baking, cooking, and is eaten out of hand.

chocolate, including the bittersweet variety, is extremely sensitive to factors of temperature and humidity. The ideal—but relatively narrow—temperature window for storing chocolate is between 59 and 63 degrees F (15 and 17 degrees C), with a relative humidity at a finicky 50 percent or less. Conditions of varying temperature may cause changes in the appearance or texture of the chocolate, including a whitish “bloom” on the surface due to the presence of fat and/or sugar crystals there. Although the appearance of the chocolate may suffer, it is perfectly safe to eat.

Related : Easy Chocolate Cake Recipe

Picture Of

Easy Chocolate Cake

Chocolate is the product of a long, complicated refining process that begins with the bean pods of the Theobroma Cacao tree. Theobroma Cacao literally means “food of the Gods,” and this name reflects both the heavenly Taste of Chocolate and the reverence Mayan and Aztec cultures had for this divine food. These native American civilizations were the first to recognize the value of the Cacao Bean, using the pods as currency and serving the grainy crushed beans as a drink among the upper classes. The original bitter chocolate drink favored by Mayans and Aztecs is very different from our smooth, sweet chocolate bars today, yet the source of both remains the same: the humble Cacao Bean.

The cacao tree is a tropical plant that grows only within 20 degrees latitude of the Equator. The main cacao-producing countries are the Ivory Coast and Ghana, although there are numerous smaller markets in South America and Africa. The cacao tree produces pods all year long, so a typical tree would have pods in every stage of ripeness, from the earliest flowering bud to the most mature pod ready to be harvested. There are three types of cacao tree: the Forastero, the most common and robust variety with the least remarkable flavor, the Criollo, the most delicate and rare tree, with a heavily perfumed fruit, and the Trinitario, a hybrid between the Forastero and the Criollo that displays characteristics of both trees, having an average yield of moderately aromatic beans.

Chocolate begins with the harvest of the cacao pods. Because the pods grow in all degrees of ripeness and at any location on the tree, most harvesting is done by hand with machetes. Two important steps must happen before the Cacao can be packaged and shipped to the manufacturer. First, the pods are split open to reveal the cocoa beans instead, surrounded by the fruity pulp of the pod. This pulp is sometimes used to make drinks or desserts, as it has a pleasant fruity taste with subtle Chocolate Flavors.

The beans and pulp are scraped from the pods and left to ferment in baskets for two to eight days. This step is crucial, as the fermentation process mellows the flavor of the beans and imparts the fruity undertones of the pulp. Without fermentation, the beans would be too astringent and bitter to enjoy. Many high-quality Chocolates undergo a long fermentation process, which can be tasted in the floral, fruity notes of the final product. After fermentation, the beans are spread in a single layer and left to dry completely, usually in direct sunlight. It is only after the beans are fully fermented and dried that they are packaged and shipped to Chocolate manufacturers around the world.

After the beans arrive at the manufacturing facility, they are roasted to bring out the most intense chocolate flavors and colors. The time and temperature of the roasting depends on the type of beans and their relative moisture levels. After roasting, the beans are transferred to a winnower that removes the shells of the beans and leaves the “nibs”—the essence of the cocoa bean that’s full of cocoa solids and cocoa butter.

The nibs are ground to a thick, rich paste called Chocolate Liquor (a misleading term, since the product contains no alcohol). This liquor is the foundation for all Chocolate products, and at last begins to resemble and smell like conventional Chocolate. The liquor is pressed to remove the cocoa butter, which leaves a powdery disc known as “cocoa presscake.” Presscake, when pulverized, becomes common Cocoa Powder. At this point, the Chocolate process differs depending on the recipe and formulation of the manufacturer. If the Chocolate is low quality, the pulverized presscake will be mixed with vegetable fats, sugar, and flavorings to become substandard Chocolate. If the Chocolate is going to be higher quality, cocoa butter will be re-added to the Chocolate Liquor, along with other ingredients like sugar, vanilla, and milk. White Chocolate undergoes a similar process, except it does not contain chocolate liquor or cocoa powder. The newly mixed Chocolate travels through a series of rollers to smooth out the texture before traveling to the conching machine.

Conching is the final step in determining the ultimate flavor and texture of the Chocolate. The conching machine, so-called because the original designs resembled seashells, kneads and massages the Chocolate mixture for a period of time ranging from several hours to several days. The speed, temperature, and length of the conching process determines the final texture and Flavor Of The Chocolate , as conching smooths the Chocolate and mellows any remaining acidic tones. After conching, the Chocolate is Tempered in large machines that cool the Chocolate to precise temperatures in order to produce shiny, smooth bars. Finally, the Chocolate is poured into molds, wrapped, and ready for shipping to eager consumers around the world.

Related : Easy Chocolate Cake Recipe

Picture Of

Easy Chocolate Cake

Melting Chocolate is not the same as Tempered Chocolate, although Melting is a necessary step in the tempering process. Melting Chocolate can be accomplished in a microwave or over a hot-water bath. There are a few fundamental guidelines to successfully Melting Chocolate:

* Make sure the Chocolate is Chop Chocolate into uniform pieces to ensure even Melting. Never try to melt large bars or blocks of Chocolate that have not been chopped.
* Avoid all contact with water! Chocolate will Seized Chocolate and become unworkable if it comes into contact with even a few droplets of water. Make sure your bowls, workstation, and spatulas are completely dry.
* Melt the Chocolate slowly over low heat. Chocolate is very delicate and can become lumpy or grainy if Overheated Chocolate.
* Stir the Chocolate frequently with a rubber spatula, once the outer edges start to melt.
* Chocolate retains its shape when melted, so the only way to know if it is truly melted is to stir it. Do not rely on appearances alone.

Melting Chocolate in the Microwave

The microwave is a great tool for Melting Chocolate . If used properly, it can Melt Chocolate more quickly than a double boiler with minimal effort and mess. The most critical part of Melting Chocolate in the microwave is choosing an appropriate container. Ideally, you want to melt your Chocolate in a microwave-safe bowl that remains cool or only slightly warm after several minutes of near-continuous microwaving. If the bowl is too hot for you to handle after it has been microwaved, it is too hot for your Chocolate. If you have overheated your Chocolate, immediately pour it into a cool bowl add chunks of unmelted Chocolate, and stir continuously.

It is preferable to melt your Chocolate on a low (50%) power setting, to avoid scorching or burning it. If your microwave does not have this option, heat the Chocolate in shorter intervals and stir between each bout of heat. Additionally, if your microwave does not have a turntable that rotates the bowl of Chocolate, manually turn the bowl each time you stop and stir the Chocolate.

It is very difficult to determine exact microwaving times, as it can vary depending on microwave wattage, quantity of Chocolate, and even the cocoa butter content of the Chocolate. However, as a rough guide, estimate about 1 minute for 1 ounce of Chocolate, 3 minutes for 8 ounces of Chocolate, 3.5 minutes for 1 pound of Chocolate, and 4 minutes for 2 pounds. Run the microwave in 30 second-1 minute increments, stirring in between and rotating the bowl if necessary. Finish heating when most, but not all, of the Chocolate is melted. Stir the Chocolate continuously until it is smooth, shiny, and completely melted.

Melting Chocolate With a Double Boiler

The traditional method of Melting Chocolate is to use a Double Boiler. A double boiler is a specialized set of pans consisting of a saucepan that holds hot water, and a bowl that fits securely over the saucepan. Chocolate is placed in the top bowl and allowed to melt over gentle, indirect heat. If you don’t own a double boiler, any metal or glass bowl that fits snugly over the top of a saucepan can be used.

Begin by filling the saucepan with hot water from the tap. You want enough water to provide heat, but not so much that the bottom of the Chocolate bowl touches the water. Heat the saucepan over low heat until it just begins to simmer, then turn off the stove and place the Chocolate bowl over the water. If you are Melting large amounts of Chocolate, begin with 1/3 of your final quantity and melt in batches, waiting until the Chocolate in the bowl is melted before adding more unmelted chunks. Let the Chocolate begin to melt, and then stir it gently with a plastic spatula. When almost all of the Chocolate is melted, life the top bowl from the saucepan and set it on the counter. Stir continuously until it is shiny, smooth, and completely melted.

MeltingChocolate With Liquids

Many recipes call for Melting Chocolate along with liquids like milk, cream, water, or liqueurs. Melting Chocolate with liquids is often faster and more convenient, since it often speeds Melting times and prevents common Chocolate problems like overheating. However, there are a few things to keep in mind when Melting Chocolate with other substances.

Chocolate should never be melted with very small amounts of liquid. Always use at least 1 tablespoon of liquid for every 2 ounces of Chocolate. This prevents the dry particles (cocoa and sugar) in the Chocolate from binding together and becoming lumpy. Very dark Chocolates may require more than this guideline, so be prepared to add another spoonful or two of liquid if necessary. When adding large quantities of liquid, add it all at once, rather than in small amounts, to prevent the Chocolate from thickening.

Cold liquids should never be added to melted Chocolate, as it can cause the Chocolate to seize. Instead, ensure that your liquids are warm (but not boiling) when you add them to Chocolate. Additionally, many recipes, like ganache, call for hot liquids to be poured over chopped Chocolate. The heat from the liquid melts the Chocolate, while the room temperature Chocolate cools down the liquid. If you are following this method, allow the hot liquid and Chocolate mixture to sit for a few minutes, then gently whisk them together until completely incorporated. Another useful tool for combining Chocolate and hot liquids is an immersion blender. This handheld gadget does an excellent job of creating a smooth emulsion without incorporating air bubbles. Food processors, blenders, and electric mixers can also be used at low speeds.

Related : Easy Chocolate Cake Recipe

Picture Of

Easy Chocolate Cake

Ingredients

1 + 1/2 cup (170 g) all-purpose flour
3 tablespoons unsweetened cocoa powder (dutched/dark)
2 teaspoons baking powder
1 cup (220 g) sugar
2 teaspoons vanilla essence
3/4 cup (1.8 dl) milk
3/4 cup (170 g) melted butter
2 eggs



Ingredients for frosting

1 stick (1/2 cup) + 3 tablespoons (160 g) softened butter
3 cups (7.2 dl) powdered sugar or confectioner's sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoon vanilla extract
4 to 5 tablespoons lukewarm milk



Method

1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C)
2. Grease a 9 inch (23 cm) cake tin.
3. Mix flour, cocoa powder, baking powder, sugar and vanilla essence in a bowl.
4. Melt the butter at low heat and add to the dry ingredients. Also add milk and eggs.
5. Mix everything together until smooth, either by hand or by using an electric mixer at slow speed.
6. Transfer to bake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 35 to 45 minutes.
7. After the cake has cooled, slice the cake through the middle to make two layers (easier if the cake has been in the fridge).



Frosting

1. Cream the softened butter with powdered sugar in a bowl. Add cocoa, vanilla and 4 tablespoons lukewarm milk, and mix until smooth. Do not over-mix. If necessary, add some more milk.
2. Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake.
3. This cake should have room temperature when served.



Variations

1. You may cut the top of the cake to make a flat surface before adding the frosting.
2. You may divide the batter in two and transfer to two bake tins. The baking time would then be about 15-20 minutes
3. To make a tall cake, you may bake two cakes instead of slicing one into two layers
4. You may use tasteless vegetable oil for the cake instead of melted butter. If so, also add 1/4 ts salt
5. Instead of vanilla extract, you may use an equivalent amount of freeze dried coffee (Suggested by Carol, October 2008)
6. You may use ½ cup of freshly brewed coffee instead of milk or water to get mocca flavor

Related : Easy Chocolate Cake Recipe
Related : Easy Chocolate Cake