ChefSecret #1—Page 69 - Tin Can In Place Of Pyrex Cylinder
Welcome to the Chocolate Studio. I’m Ed Engoron, the ChocolateDoctor, author of Choclatique and the co-founder of the chocolate company of the same name.
Boston-Steamed Chocolate Cake is one of my favorite recipes because it is so easy and the results are so luscious. The best part is you don’t even need a mixer, but what you do need is a steaming cylinder.
These can be a bit pricey and are usually sold at Williams-Sonoma, Sur la Table or the King Arthur Catalogue. You can find them used a lot cheaper on e-Bay for about $10. You can also use a 1 pound chemistry beaker from Corning Life Sciences.
If you don’t have the time to wait or don’t want to go to the expense of a single use kitchen gadget, then the best inexpensive alternative is a 55 oz tin can.
Remove the label and thoroughly clean and sanitize the inside of the can before beginning to make the cake; then follow the printed directions in this book.
The cake may steam a little faster in the can so start to check it for doneness at about 45 minutes.
When it’s done slide the cake from the can, slice and serve hot. Rather than pouring a sauce over the cake, place the cake on a pool of melted ganache and sprinkle with confectioners’ sugar.
Be sure to visit our website, www.choclatique.com and try our chocolate. I use both Choclatique Prestige Milk Chocolate—for making the Milk Chocolate Ganache—and Choclatique Red Cocoa Powder in this recipe.
On our Choclatique website you will be able to source all of our fine chocolate and baking ingredients for making any of the recipes in Choclatique.
I hope you will become a regular visitor for chocolate information, great Choclatique recipes and products and sharing your chocolaty adventures and experiences with us. Thanks for scanning in.