Argh! First big failure since my overflowing Billy's Vanilla Cupcakes. And this was for something I’ve made before, and was so simple! Chocolate Idiot Cake (also known as a better Flourless Chocolate Cake than they have at Sweet Lady Jane, if that even means anything anymore). C’mon. The name says it all. Even an idiot can make it!
Apparently not.
Well I wouldn’t want to discourage anyone from making this, because it really is the simplest of simple desserts featuring only 4 ingredients that even people who don’t care for flourless chocolate cake enjoy, and I know that my error lies in the unfortunate seeping of water into my springform pan. So you hear that kids? Double – or even triple – wrap your foil around the bottom of the pan to make sure water does not mix with your possibly not-air-tight springform pan. It's not pudding, it's cake! Sigh. Number two is in the oven right now.
Okay. So water got into the pan the second time too. What is going on? Why was my first attempt so successful, and subsequent tries have been failures? The recipient of the cake was actually quite fanatical about this cake ("I don't want to eat another flourless chocolate cake again, unless it's this one") so perhaps it wasn't a complete failure, but when you have a certain idea of how something is supposed to turn out, yielding a different result is simply disheartening. How skilled is one as a baker if they cannot produce a consistent product?
Subscribe to:
Post Comments (Atom)
Who made the pear pistachio brown butter cake I bought at the Haiti bake sale at Scoops yesterday? Where can I buy more or can I request the recipe?
ReplyDelete