Thursday, November 8, 2007
Make These Cupcakes
I'm not a chocolate pusher, I'm not really a chocolate lover (I mean, yeah, I eat it but I'd rather have a good lemon cake or something). But when I finished mixing all the ingredients together I knew something was different about this recipe. The batter was thick, almost like pudding.
When I scooped them into the pans they held their shape like little scoops of ice cream. This is no ordinary chocolate cake. I sometimes find chocolate cake too rich, too heavy, too fudge like. If that sounds good to you maybe this isn't your thing, but give it a try. These are more souffle like, without feeling empty and airy, more like collapsed soufflees.
They are topped with a simple chocolate frosting, but powdered sugar or anything you normally put on a chocolate cake would be just fine.
The recommended substitutions and changes included below are in the original recipe. I used dark brown sugar instead of white, and 4 squares of chocolate. Oh, and please tell me you have cake flour in the house. If you don't, run and buy some. Go on now.
Chocolate Cake (Basic Recipe)
Adapted from the Boston Cooking School Cook-Book, 1948. The recipe calls for 3 squares chocolate, but it doesn't specify what kind. I used bittersweet but there may be enough sugar to get away with using unsweetened.
1/2 cup butter
1 1/4 cups sugar
2 eggs, separated
1 cup milk
2 cups cake flour
1/2 tsp salt
2 tsp baking powder
3 squares chocolate, melted, or 1/3 cup cocoa
1 tsp vanilla
If desired, increase sugar to 2 cups. Use brown sugar if preferred. Chocolate may be increased to 4 squares. Use coffee or water in place of milk.
Heat oven to 325. Beat egg whites until stiff and set aside. Cream butter, add sugar and chocolate gradually. Beat in egg yolks. Mix and sift dry ingredients together, and add alternately with liquid to butter mixture. Fold in beaten egg whites. Bake in shallow pan or two 9-inch pans about 30 minutes.
2 squares chocolate
1 Tbs butter
1/2 cup milk
1/2 tsp vanilla
Combine chocolate, butter, and milk in top of double boiler and cook until chocolate is melted. Stir well; let stand until lukewarm. Mix in vanilla. Beat in sugar until mixture is right consistency to spread.