Ordinary melted chocolate will re-set to its original hard texture so unless you've got knives for teeth, forget it - despite what a load of others have said. If they DID do it, they forgot to mention that despite all the wonderful adjectives they've used about it, they forgot to mention that it's like chewing concrete!
You should make a chocolate ICING mixture or use a sauce that will set to a soft consistency.
Of course, IF YOU WANT A CONCRETE TOPPING, THEN BY ALL MEANS USE ORDINARY MELTED CHOCOLATE.
2007-02-15 00:30:45
·
answer #1
·
answered by Norton G 6
·
0⤊
0⤋
I did this yesterday, i melted a large bar of milk chocolate and poured it on top of the sponge cake. Unfortunately whe nit had set and it came to cutting the cake the chocolate had set hard and i had t oreally crack the choclate and found it hard to divide in to slices . I suggest adding some cream to the melted chocolate to make a ganash whick will set on top of the cake but will not set hard .
2007-02-15 00:15:56
·
answer #2
·
answered by Rick G 1
·
0⤊
0⤋
Melt 300gms dark chock 150g butter 100g sugar whisk 5 eggs and 1 Table spoon ground almonds while molten chock etc is hot mix in the eggs and almond mix. it should thicken up a bit. bake at 160 degrees for 30-40 mins. This only rises a little bit but is an absolute winner. If you want to make it really special make a simple genache covering: Bring about 250mills of doubble cream to the boil add 250-300 grams chock broken into bits (i like half dark half milk)once it's melted in add a nob of butter and stir in. leave to cool - when it's about room temp you can spread it over the cake. Will easily keep 3 or so days in the fridge. Serve at room temp.
2016-03-29 07:19:17
·
answer #3
·
answered by Anonymous
·
0⤊
0⤋
Once the chocolate cools it will turn into a solid again and will be heavy and hard.
When the chocolate is melted add some butter to it and give a good mix. This should keep the chocolate soft when cold.
2007-02-15 00:17:35
·
answer #4
·
answered by The Alchemist 4
·
0⤊
0⤋
Yeah It's ok. But make sure you eat the cake right away or the chocolate will harden. Or put some whip cream on there before putting your chocolate
2007-02-15 00:47:25
·
answer #5
·
answered by LiJDivine ♥s MJ 5
·
0⤊
0⤋
Add some sunflower oil to the melted chocolate then it will stay soft otherwise it may set too hard to cut. you could just grate the chocolate over the cake then it will cut easily.
2007-02-16 10:17:55
·
answer #6
·
answered by ann b 3
·
1⤊
0⤋
And When you get the Kind that goes slightly crackly, wow, now thats a Sponge cake !!!
2007-02-15 00:13:37
·
answer #7
·
answered by Mictlan_KISS 6
·
0⤊
0⤋
I suppose it would be just yummy. I would try to make a chocolate glaze out of it though so that it wouldn't absorb too much into he cake.
2007-02-15 00:17:31
·
answer #8
·
answered by ? 6
·
0⤊
0⤋
try adding butter to the melted chocolate that will soften it a little
2007-02-15 00:18:08
·
answer #9
·
answered by shell 2
·
0⤊
0⤋
add a little whipped cream to the melted choc and it wont be so hard when it cools.
2007-02-15 00:13:51
·
answer #10
·
answered by Anonymous
·
0⤊
0⤋