Comments on: chocolate cake, a classic updated http://thestonesoup.com/blog/2008/02/chocolate-cake-a-classic-updated/ Fri, 10 Feb 2012 19:20:24 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Cool Chocolate Mousse Cake Recipe images | Chocolate Grill http://thestonesoup.com/blog/2008/02/chocolate-cake-a-classic-updated/comment-page-1/#comment-269236 Cool Chocolate Mousse Cake Recipe images | Chocolate Grill Mon, 19 Dec 2011 06:59:45 +0000 http://thestonesoup.com/blog/2008/02/chocolate-cake-a-classic-updated/#comment-269236 [...] recipe on stonesoup thestonesoup.com/blog/2008/02/chocolate-cake-a-classic-up… [...] [...] recipe on stonesoup thestonesoup.com/blog/2008/02/chocolate-cake-a-classic-up… [...]

]]> By: Sweet Hampers http://thestonesoup.com/blog/2008/02/chocolate-cake-a-classic-updated/comment-page-1/#comment-266835 Sweet Hampers Sun, 14 Aug 2011 05:41:30 +0000 http://thestonesoup.com/blog/2008/02/chocolate-cake-a-classic-updated/#comment-266835 I love chocolates. Eating it can make me feel better and happy. Now I can say that I'm totally hooked up with chocolates. I love chocolates. Eating it can make me feel better and happy. Now I can say that I’m totally hooked up with chocolates.

]]> By: jules http://thestonesoup.com/blog/2008/02/chocolate-cake-a-classic-updated/comment-page-1/#comment-265395 jules Sat, 28 May 2011 05:46:25 +0000 http://thestonesoup.com/blog/2008/02/chocolate-cake-a-classic-updated/#comment-265395 yes jen - please decrease for fan forced. your nephew is lucky! yes jen – please decrease for fan forced.
your nephew is lucky!

]]> By: jen http://thestonesoup.com/blog/2008/02/chocolate-cake-a-classic-updated/comment-page-1/#comment-265387 jen Sat, 28 May 2011 00:17:58 +0000 http://thestonesoup.com/blog/2008/02/chocolate-cake-a-classic-updated/#comment-265387 could you please tell me if i need to take the temperature down if i have a fan forced oven, or have you allowed that in your 180degree estimate? with thanks I am making this for my nephews 21st today. could you please tell me if i need to take the temperature down if i have a fan forced oven, or have you allowed that in your 180degree estimate?

with thanks

I am making this for my nephews 21st today.

]]> By: Franzi http://thestonesoup.com/blog/2008/02/chocolate-cake-a-classic-updated/comment-page-1/#comment-256326 Franzi Mon, 24 May 2010 09:35:35 +0000 http://thestonesoup.com/blog/2008/02/chocolate-cake-a-classic-updated/#comment-256326 Hey Jules, thanks for your help!!!!! I will really try it again... The cake was very, very good!!!!! And the hazelnut praline taste also good, although it was white and my family can´t get enough of it...;-) I am sure, I will have to make the cake and so the hazelnut praline oftener,so I hope the hazelnut praline will get gol brown with yout help! thanks Franzi Hey Jules,
thanks for your help!!!!! I will really try it again… The cake was very, very good!!!!! And the hazelnut praline taste also good, although it was white and my family can´t get enough of it…;-) I am sure, I will have to make the cake and so the hazelnut praline oftener,so I hope the hazelnut praline will get gol brown with yout help!
thanks
Franzi

]]> By: jules http://thestonesoup.com/blog/2008/02/chocolate-cake-a-classic-updated/comment-page-1/#comment-256314 jules Mon, 24 May 2010 02:00:09 +0000 http://thestonesoup.com/blog/2008/02/chocolate-cake-a-classic-updated/#comment-256314 hey franzi sorry to hear about your praline problems - it's happened to me before. If there are sugar crystals on the side of your saucepan they can cause the sugar to crystallise out and become all white like yours has. The way to avoid this is to make sure everything is dissolved (including any sugar on the sides) and then when you increase the heat DON"T STIR - so you don't accidentally introduce any sugar crystals into the mix which would catalyse the crystallisation - just let it simmer until the caramelisation starts and it goes brown. hope that helps cheers jules hey franzi
sorry to hear about your praline problems – it’s happened to me before.

If there are sugar crystals on the side of your saucepan they can cause the sugar to crystallise out and become all white like yours has. The way to avoid this is to make sure everything is dissolved (including any sugar on the sides) and then when you increase the heat DON”T STIR – so you don’t accidentally introduce any sugar crystals into the mix which would catalyse the crystallisation – just let it simmer until the caramelisation starts and it goes brown. hope that helps
cheers
jules

]]> By: Franzi http://thestonesoup.com/blog/2008/02/chocolate-cake-a-classic-updated/comment-page-1/#comment-256307 Franzi Sat, 22 May 2010 19:39:46 +0000 http://thestonesoup.com/blog/2008/02/chocolate-cake-a-classic-updated/#comment-256307 Hi Jules, Your cake looks really nice, so my sister wish for the cake at her birthday party... I tried to make it today, but I had some problemes with the hazelnut praline. It was in the saucepan and i was stirring it, when suddenly the sugar went white and started to harden... So I had to scratch the sugar with the hazelnut off the saucepan... (I needed very long, but I reached it....). So what was my mistake? The sugar isn´t really golden brown, it´s whiteand it doesn´t look good.. Maybe you can help me and I will make the hazelnut praline again. Thanks Franzi PS: I hope you can undertstand me.... Because i am german and my englisch isn´t so good..... Hi Jules,
Your cake looks really nice, so my sister wish for the cake at her birthday party… I tried to make it today, but I had some problemes with the hazelnut praline. It was in the saucepan and i was stirring it, when suddenly the sugar went white and started to harden… So I had to scratch the sugar with the hazelnut off the saucepan… (I needed very long, but I reached it….). So what was my mistake? The sugar isn´t really golden brown, it´s whiteand it doesn´t look good.. Maybe you can help me and I will make the hazelnut praline again.
Thanks
Franzi
PS: I hope you can undertstand me…. Because i am german and my englisch isn´t so good…..

]]> By: On the plate – lime and blueberry cheesecake | ANU Food Co-op http://thestonesoup.com/blog/2008/02/chocolate-cake-a-classic-updated/comment-page-1/#comment-255176 On the plate – lime and blueberry cheesecake | ANU Food Co-op Thu, 18 Feb 2010 04:09:01 +0000 http://thestonesoup.com/blog/2008/02/chocolate-cake-a-classic-updated/#comment-255176 [...] And Zoe used Co-op rapadura 70% cocoa solids coverture to make this ridiculous chocolate mousse cake [...] [...] And Zoe used Co-op rapadura 70% cocoa solids coverture to make this ridiculous chocolate mousse cake [...]

]]> By: Pat http://thestonesoup.com/blog/2008/02/chocolate-cake-a-classic-updated/comment-page-1/#comment-98545 Pat Wed, 13 Feb 2008 04:52:39 +0000 http://thestonesoup.com/blog/2008/02/chocolate-cake-a-classic-updated/#comment-98545 Hey Jules - I see your cake is on TasteSpotting: http://www.tastespotting.com/post/8271 Recognised it straight away :) Hey Jules – I see your cake is on TasteSpotting:
http://www.tastespotting.com/post/8271
Recognised it straight away :)

]]> By: kate http://thestonesoup.com/blog/2008/02/chocolate-cake-a-classic-updated/comment-page-1/#comment-98076 kate Mon, 11 Feb 2008 18:19:31 +0000 http://thestonesoup.com/blog/2008/02/chocolate-cake-a-classic-updated/#comment-98076 this cake is really stunning. Truly irresistible for any chocoholic. love the hazelnut praline , it looks like gold on top of this devilishly rich choc cake. this cake is really stunning. Truly irresistible for any chocoholic. love the hazelnut praline , it looks like gold on top of this devilishly rich choc cake.

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