Just curious to know why some chocolate cake recipes call for boiling water. Why does the temperature of the water matter? I mean, can't you just use room temperature water? What diff does it make, and is why is boiling the water important?
2007-02-22 02:04:33 · 7 answers · asked by Sugarbear 2 in Food & Drink ➔ Cooking & Recipes
This is the recipe I used: http://allrecipes.com/recipe/one-bowl-chocolate-cake-iii/detail.aspx The cake turned out great, but I would really like to know what would have happened if I didn't use the boiling water. Another recipe I tried before just used plain water (http://www.verybestbaking.com/recipes/detail.aspx?ID=30351). It didn't seem much different from the recipe with the boiling water...
2007-02-22 02:50:26 · update #1
I am not really sure since none of my chocolate cake recipes call for water - boiling or room temperature. The only thing I can think of is that the boiling water helps to dissolve the chocolate and sugar to aid in the blending of the ingredients.
2007-02-22 02:43:51 · answer #1 · answered by cat m 4 · 0⤊ 0⤋
MORTON'S OF CHICAGO GODIVA warm CHOCOLATE CAKE Godiva chocolate liqueur is very high priced, so it quite is quite useful to ask for the small, 3-ounce bottle. Butter and granulated sugar to coat pan 8 ozsemisweet chocolate squares a million cup butter a million/2 teaspoon Godiva chocolate liqueur 5 egg yolks 5 finished eggs 2 cups confectioners’ sugar a million cup all-objective flour Vanilla ice cream Preheat oven to 350 levels F, and generously coat an 8-inch soufflé dish with butter, then dirt with granulated sugar. soften chocolate and butter over a double boiler. Stir in chocolate liqueur. In a large blending bowl, beat egg yolks and finished eggs with an electric mixer set at low speed. Pour chocolate-butter mixture into bowl on an identical time as beating. In a medium bowl, sift the confectioners' sugar and flour at the same time. steadily upload this to the chocolate mixture. blend at severe speed till soft, approximately 3 minutes. Pour cake mixture into soufflé dish. Bake for 40 to 40 5 minutes or till cake exams accomplished with a wood %.. Serve warm with vanilla ice cream.
2016-12-17 16:09:29 · answer #2 · answered by ? 4 · 0⤊ 1⤋
The only recipe I have used for chocolate cake that uses hot water was for hot fudge cake. When it cooks, it looks like a regular chocolate cake, but when you cut it, it has a layer of hot fudge sauce on the bottom. Great with ice cream. http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=1077
Hot Fudge Cake Recipe
2007-02-22 05:03:55 · answer #3 · answered by szurface 2 · 0⤊ 0⤋
I dont know tyr makeing a cake and instead of boiling water put normal water and see what the difference is ??
2007-02-22 02:08:27 · answer #4 · answered by Anonymous · 0⤊ 0⤋
It could be the way the chocolate dissolves. It's easier to dissolve sugar or any powdery substance in hot water
2007-03-01 19:34:11 · answer #5 · answered by piggylover_850 4 · 0⤊ 0⤋
noting
2007-02-27 12:23:43 · answer #6 · answered by dwaynesinclair 2 · 0⤊ 1⤋
it make the cake messy...
hahaha...
2007-03-01 21:15:19 · answer #7 · answered by gracielleannep 2 · 0⤊ 1⤋