*drools* Thanks Sash

even my eyes were drooling... gief!

Afraid yes, my server went poof - but who knows, perhaps I'll be able to dig 'em out... or perhaps it is time for more recipes?

You ne'er know!

Argor wrote on 03/14/10 at 21:49:44:


*strangers stalking the forum*
If you've done that successfully, any chance you can provide a modified recipe? A recipe for chocolate cake that wouldn't poison my nephew would be nice to have around.

I like my chocolatecake better still!
No milk required even!

Reyha wrote on 03/31/10 at 15:04:48:



We need Piglet to post her receipe, and then we can make both and compare.  Easy! And twice as good!

Hum.

Since I'm about to make one for my burfday (at least something will be good that day!), totally out of my head (since we're too lazy to check the recipe). Also, I'm crap at the english terms, so we just make stuff up while we go, kk?

400 gram dark chocolate (as dark as you can get)
400 gram soft butter (put it out of fridge long time before you go plan on making the cake, in fact I don't even put it in when I plan to (kee, I got distracted there no?)
about 400 gram sugar
200 gram flour
12 eggs
3 spoons water

Dunno word for it, here it's a metal round thing (diameter about 25cm) where you can open up the side so the bottom can get off or something!), butter all sides, throw in some sugar and make the whole inside a bit sugary, pat out loose sugar.
Preheat oven at 180 degrees celcius.
Put water and chocolate (in little pieces) in something to melt it (au bain marie is a workable thing in this language?).
Keep heat low, so while you have that on you can separate the eggwhites from the yolk, the whites have to go into a sorta big bowl since you want to beat them stiff at some point and 12 make for huuuuge amount of bubbly white stuff.
Keep an eye on the chocolate, no need to stir really, just check everything is melting nice.
The yolks go in another bowl where you beat it with the sugar. Till the mass looks like it's flowing in a lightyellowy stream from the thing you're beating the stuff with.
By this time all chocolate should be sorta melted so you take it from heat (can let it rest to cool off a bit, but if you don't have very soft butter you might want to get to the add butter point without the cooling off) and add the sugary yolkstuff. Stir.
Add the butter, yes you will so curse when the butter wasn't soft enough. Stir more.
After each stirring the mass should be like all samelooking.
Hum, the flour, you sift? (use the weird thing with all the really very small holes in it), adding it to the chocolaty mass.
Stir more. When your arm is about to fall off, you can conclude you stirred enough (unless, well let's not go into that).
Now you beat the whites, this time you can use an electronical thingie to mix with, till very stiff (make sure the stuff you use for this and the bowl is clean, very clean). For those not familiar with beating whites and stuff, you won't get it stiff if you fark up the separating eggpart and have yolk in the white.
Since my chocolatystuffbowl isn't big enough I add a few (wooden) spoonfuls of chocolaty into the whites and stir veryveryvery gentle. Then I add all of it to the white, I let it glide in from the side and I sorta roam around in it, very slowly, very gentle stirring, in fact not so much stirring as more moving the spoon in long strokes.
Don't hurry this part, you don't want to kill the bubbles in the white. Keep slowly mixing it all till it's all mixed (yes it can take a while), then let it glide into the buttered/sugared thingie and shove in middle of oven for 120mins.
Let it cool off for 15mins before removing the metal thingie.

Eat.
Can eat with sugared whipped cream, really fine sugar (dunno word! we use it for on pancakes too), the sugar where you don't sneeze on because then it's spread all through your house.

Also heat slices again in microwave and add icecream (from freezer, not microwave) works wonders.