Monthly Archives: February 2012

#BakerBrothers Chocolate Cake

Not really having any time to make this on valentines day I gave it a go yesterday. I was intrigued by the lack of flour and the volume of chocolate which is about double what I would normally use in a chocolate cake. So here goes.

Baker Brothers ‘Get Out of Trouble’ Chocolate Cake!!!

  • 250g Unsalted Butter
  • 500g Very Good 70% Chocolate
  • 250g Caster Sugar
  • 10 Eggs Separated

This should fill a 9″ Round Deep springform cake tin. I only ever line the bottom with some grease proof paper. Cut a square of grease proof a bit bigger than the bottom of the tin, take the bottom out, turn it upside down, put the paper over the top, then clip the tin back on. This should give you a nice lined bottom to the tin with extra paper sticking out the bottom of the pan that makes it really easy to get the cake off and you don’t end up with the edge of the grease proof eating into the bottom of the cake.

Well there isn’t that much to this cake. You’ll want your oven at 180°C when you’re ready to get baking.

First step is to get the chocolate and butter melted. Do it how ever you want, over a pan of gently simmering water is typical. When it’s all melted (probably going to take a while, there is a lot of chocolate and butter to melt) take it off the heat and let it cool down. But if you have been gentle it shouldn’t really be hot anyway.

While the chocolate is melting you can beat the sugar and egg yolks together until they are very pale and fluffy, I’d use an electric mixer if I were you. Once lovely and light and fluffy pour the melted chocolate buttery goodness into the yolks and sugar and beat until smooth and glossy. Look at all that chocolate, you know it’s going to be good.

Whisk the egg whites to stiff peaks then gently fold into the chocolate mix with a metal spoon a bit at a time keeping as much of the air in as possible. It should look light and fluffy and chocolatey and lovely. Don’t be tempted to just dig in with a spoon and eat it all until you’re in a chocolatey, raw egg, sugary coma.

Now just pour this lovely mix into your tin and bang in the preheated oven for 30 to 40 minutes. Don’t worry if the middle is still gooey, this is what you want.

Try to let it cool down a bit and serve with a big dollop of cream.

It should be extremely rich and chocolatey, but ever so light, fluffy, gooey and melt in the mouth. Seriously what more do you want from a chocolate cake?

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Grapefruit Beer?

I’ve read quite a few tasting notes and beer reviews over the last six months of revisiting alcoholism. I’ve drank around 250 beers and just over 100 different varieties, how do I know this? I have logged most of what I have drank on untappd, and between you and me non of them taste like grapefruit. Why am I going on about grapefruit beer then?

Well, constantly I find my self reading the back of a bottle, reading some on-line tasting notes, reading someone’s review and time after time grapefruit gets mentioned when the beer contains citrus tasting hops. Grapefruit seems to be the go to fruit in these situations and I wonder if the person writing the review goes through a process similar to this…

Hmmm, this beer tastes and smells slightly like citrus, it’s not lemon, certainly not lime, no chance it’s orange, what other citrus fruits are there? Oh yeah, grapefruit. That’s it, this beer tastes like grapefruit. The next time they pick up a heavily hopped beer, grapefruit is the first thing they think before even tasting it.

Come on, when was the last time you had grapefruit, who even likes them? I know I don’t, and when it is mentioned what type of grapefruit are they talking about? Grapefruit is a hybrid, they can taste sweet like an orange or tart like a lemon. So what type of grapefruit are people talking about? There are so many more citrus fruits to choose from, just check these out. I’d like to see a review that says tastes like an ugli fruit or a pomelo. Ultimately citrus hops have their own flavour that can be described with varying uses of bitter, tart, sweet and citrus without having to resort to grapefruit even if it does taste like grapefruit and I’m being a bit of a dick.

The other thing that bugs me about reading reviews is the random stuff people mention beer tastes like and then others agree. Tastes like the tears of a mongoose after a cobra attack or some other such nonsense that clearly only Edward Grylls might have actually tasted.

The whole thing reminds me of the time Stefan Gates added food colouring to white wine then a bunch of idiots described the taste as red. You can watch the stupidity here. There is another experiment by Frederic Brochet who apparently put a mid range wine in two bottles, one expensive and one cheap and got a similar stupid response. Some remarks on that one here.

I’m clearly not a fan of the tasting note, and people telling me what something tastes like, what is fantastic and what is crap. I like to go in with an open mind. Next time you’re in a pub let your mate decide what beer you’re going to drink and don’t ask them what it is till you have drank it. You might just find that beer that’s been praised more than Allah doesn’t live up to the hype after all, and please, forget about grapefruit.