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Monday, November 9, 2009

HCB: Baby Chocolate Oblivion

Last month I ordered the 6 cup Lekue silicone muffin pan from Amazon. I only ordered one of them for now since I have been buying other things for the kitchen. This cake sounds pretty rich so I decided to make 1/2 a recipe.

For 1/2 the recipe, melt 1/2 a pound of chocolate, 8 oz of butter, and 1 1/2 Tbps of sugar over hot water (bowl should not touch the water) - stirring occasionally. I bought Valrhona dark chocolate (70%) and I didn't bother chopping it up so it takes a while to melt through the whole chunk. Once this is done, whisked 3 eggs over simmering water until they're warm to the touch. Then move it to the stand mixer and beat on high speed for 5 minutes until they've tripled in size and almost reach soft peak when the whisk is raised (I think it looks like it's a few minutes away from what's called "ribbony"). Then fold 1/2 the eggs into the chocolate, using either a balloon whisk or a large spatula. I should've used my large spatula. Somehow I used a regular whisk - which may or may not attributed to the mixture deflated so much.

When this is done, distributed them evenly into the 6-cup muffin pan, set it in the roasting pan that has a wire rack and a hot water bath. In to the oven it goes! When it's done, take them out of the pan. Easier said than done - we have all those hot water in the pan. I was not sure how to do this because I don't have silicone gloves or a bulb baster. Oh, and I don't plan on getting hot water splashed on any part of me. Even if I do have a bulb baster I don't think I want to spend 1/2 hour pulling the water out. Then a thought came over me. The good thing about silicone pans is that they cool down instantenously, right? I touched the edges of the pan to test and they are room temperature cool. So I placed a kitchen towel next to the roasting pan, hold the edges of the silicone pan and with a quick but fast movement move it to the towel. Ta-da.

So far it's been easy. The hardest part came when having to take the cake out. Only 3 of them came out smoothly - the rest has some bits sticking into the pan. Not really a huge deal because I took a spoon and scrape those babies out. But those 3 "damaged" babies didn't make it to the picture session. Sorry love, if it makes you feel better, I love you 3 all the same and you will get eaten just like your 3 other siblings :). Oh, have I mentioned that I love love love the name of this cake. It is so cute and so fitting use the word "oblivion" since they are so potently chocolate. It is very rich. It reminds me of chocolate Pot-de-creme or a very very chocolatey truffles. Actually, I think this would be perfect is smaller, truffle- like, size.


  1. Hi Jenn - I laughed reading your post (sorry love, I love you 3 all the same). :)

    I'm so glad you removed your silicone pans by hand... they do cool extremely fast!

    Nice job!

  2. I bet your babies were extra rich using 70% chocolate. I used 64% and they were chocolate narvana. Nice post and you made me laugh too.

  3. "Pretty rich" is an understatement, don't you think? Your perfect babies look good, and I'm betting that the imperfect ones looked just fine too.

  4. I wondered if making half the recipe would change anything. Glad to know it works out.
    It will come in handy for making a mini pan batch.

  5. LOL! i do agree bake it smaller would be better! :)


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