Thank you! This is one I will definitely give a try. Easy/one-bowl is definitely where my head is at these days—as is the idea of weekly chocolate cake. I hope I can find crème fraiche at the grocery. Enjoy this stage of the cycle. It’s my favorite time of year.
Might you be missing a trick by not 'blooming' the cocoa powder in the hot coffee? (It has to be hot/freshly boiled liquid to get the benefit, apparently.) It supposedly boosts the chocolate flavour. It's something I routinely do, although I've never actually bothered to perform a side-by-side to check if it's bobbins or not.
I'll have to look into this as I've never done it myself but it makes sense. Would love to hear how you get on if you do manage to do a side-by-side comparison. Thanks so much!
I think it was Rose Levy Beranbaum who popularised it. She talked about it briefly on the Cherry Bomb podcast...
"When I was at Procter, &, Gamble, I said, "Is there somebody you can explain to me about how to get the most flavor out of cocoa?" And they said, "That would be our head scientist. He's up in a castle in the sky there. Nobody ever wants to talk to him. He's an old man. He'll love that you come and talk to him."
So I went and I asked my question, and that's when I found out, also, that cocoa has little a cell around each little powder of the cocoa. And if you put boiling water in it, it ruptures that outside cell, which you can't see, of course, and the flavors come out. That's why I now always add boiling water, when I can, in a recipe."
Thank you! This is one I will definitely give a try. Easy/one-bowl is definitely where my head is at these days—as is the idea of weekly chocolate cake. I hope I can find crème fraiche at the grocery. Enjoy this stage of the cycle. It’s my favorite time of year.
If you can't find any, you could try yoghurt or sour cream. They won't be as high in fat but will bring a similar level of acidity. Hope you enjoy!
Thanks! Those will be easy to find. Going to try making it this weekend.
Might you be missing a trick by not 'blooming' the cocoa powder in the hot coffee? (It has to be hot/freshly boiled liquid to get the benefit, apparently.) It supposedly boosts the chocolate flavour. It's something I routinely do, although I've never actually bothered to perform a side-by-side to check if it's bobbins or not.
I'll have to look into this as I've never done it myself but it makes sense. Would love to hear how you get on if you do manage to do a side-by-side comparison. Thanks so much!
Here's something to get you started:
https://www.thespruceeats.com/how-to-bloom-cocoa-powder-5181856
I think it was Rose Levy Beranbaum who popularised it. She talked about it briefly on the Cherry Bomb podcast...
"When I was at Procter, &, Gamble, I said, "Is there somebody you can explain to me about how to get the most flavor out of cocoa?" And they said, "That would be our head scientist. He's up in a castle in the sky there. Nobody ever wants to talk to him. He's an old man. He'll love that you come and talk to him."
So I went and I asked my question, and that's when I found out, also, that cocoa has little a cell around each little powder of the cocoa. And if you put boiling water in it, it ruptures that outside cell, which you can't see, of course, and the flavors come out. That's why I now always add boiling water, when I can, in a recipe."
Amazing, thanks so much