Just to make you all scream

[Brodder FoamyMugs]

I'm making a double (actually 4 layer) bavarian forest chocolate cake ...currently soaking dried cherries in whiskey to plump them up...got the caramel and the raspberry sauces for between the layers ready too.
But breaking with tradition I'm going with a double fudge chocolate icing instead of the traditonal butter creme with shaved chocolate on it.

MUHAHAHAHA...

[Maevenniia]

RAID ON BRODDER'S HOUSE!

[Elyssanda]

Maev, I'm a bard.. Happy to mez him while you cut that cake for all of us.

[Niami DenMother]

{whines pitifully}

That sounds just way too yummy. We definitely need to confiscate it.

[Vochore]

Creme Caramel, Maple Pecan Bread Pudding, Lemongrass Thyme Creme Brule, Caramel Pot De Creme, Peach Crumble Tart, Tiramisu...

Just a few I have made this week - then again I am a chef by profession. =p

[Brodder FoamyMugs]

Creme Caramel, Maple Pecan Bread Pudding, Lemongrass Thyme Creme Brule, Caramel Pot De Creme, Peach Crumble Tart, Tiramisu...

Just a few I have made this week - then again I am a chef by profession. =p

I hate making creme brules they curdle on me- meds torches and sauces don't go together safely.

Now the way to my heart is definitely via chocolate...but tiramasu and a good coffee (real brazilian) is a good start to catch my attention.

I've had a chocolate hazelnut creme/mousse layered with tiramasu once (was piped between two real layers of tiramasu and chilled to near frozen)
That was heaven.
I bought a whole half a section to take home with me.
Chef had made it as an experiment. Her boss didn't like it, but I did and got it for a song! (less than my steak dinner and desert combined!)

[Guli]

Yuuuuuuuuuuummmmmmmmmmmmies

I'm off to Austria for a week to go find some really good Sachertorte... Europeans answer to chocolate cravings.

Guli
The smoke alarm!!! that must mean its dinner time!

[Grolyn]

there's a chocolate chip chocolate cookie cereal out now. Use chocolate milk, top it with chocolate syrup...

[Gruda]

I prefer the butter cream with shaved chocolate.

[Ddemons Ddemise]

ok, must post this..
its 6:30 AM.. im normally not hungry till around 8-10..
i have no freaking clue what any of you just said.. but im now starving..
*sigh* ..whatever was said previously about coffee in a cave or sometin like that.. sounds good

[Brodder FoamyMugs]

Bavarian black forest cake is a really really dark chocolate cake.
The cake is filled with cherries that are often soaked in a liquor of some sort.
Each layer is cut in half and either lined with a caramel sauce or a raspberry sauce and closed together. So a normal 2 layer cake becomes 4 layers high (but only a little thicker in height).
The traditional covering is a buttercream icing with shaved chocolate on it.

I changed recipe to not only have dried cherries soaked in whiskey vs brandy/liquor, but to add special dark chocolate chips in the dough. OTherwise it's assembled normally.
Then instead of spending a hot day in kitchen (in a too small apartment) I'm using two tubs of premade double dark fudge icing to cover the cake.
This cake will be made in sheets this time so I can make 4 sheets and cut them to fit into tupperware containers (5x5 inch containers) with the sides iced again. Then freezing the extra.
I had enough left over batter for 7 cupcakes which I stuck holes in and drizzled in caramel and topped with the icing and chilled.
For now the cupcakes and dark heavy brazilian coffee are keeping the chocolate demon assuaged.
When the urge for chocolate hits me...out comes one of the 14 tupperware containers and I let it defrost (partially- enough that the cherries won't break teeth) and brew some dark coffee.
And get to writing the tupperware is a plate and container in one...catches all the crumbs too...
MUHAHAHHAHHA

Chocoholics unite!!


Considering next time making a butternut creme using nutella in it too as well as drizzling melted dark chocolate into the mixer as it's whipping up the creme...
I'm thinking on using that on my orange crepes and then dipping those into a chocolate ganache and freezing them for deserts next month.
It all depends on grocery costs over the next few months.
Even with discount card and double coupon shopping my bill this month was 40% higher than April's bill and I used the exact same **** shopping list!!!
(well I bought one extra brick of coffee and two flea and tick collars for the cats out of pocket funds when I went back in- flea collars don't go on the food card- and yes I'm on disability folks so I do use a food card. Not proud of it, but it helps one survive.)

[Aleksandros]

Ya know, this thread has done NOTHING to help my motivation to drop the extra 60lbs I've been carrying around for several years now

Now I've gotta go shopping *again* for baking supplies...

[KyrosKrane]

I'm a huge, huge fan of Nutella, but don't you think the flavor might be a little overpowering in a cake?

As to black forest cake, I'm not a big fan of fruit in general, and I feel alcohol just spoils the taste of perfectly fine chocolate. Now, give me a cake that melds together several different types of chocolate, and you've got my attention. =)

[Brodder FoamyMugs]

Kyros, the trick is to just put in enough to augment the chocolate...

If you can ever get ahold of a chocolate chipolte truffle and eat it, you'll thank me from the bottom of your toes...

A touch of cayenne pepper to cocoa instead of cinammon is nice too...just a tiny pinch ...

[Twistagain]

A touch of cayenne pepper to cocoa instead of cinammon is nice too...just a tiny pinch ...

A few months ago, I saw some morning TV show (Today, GMA, or something) that had a cooking segment with a guy that was making chocolate treats with peppers.

He made some sort of chocolate balls rolled in cayenne pepper...and had some whole peppers dipped in white chocolate.

I wanted to try the pepper-balls...but I didn't catch the recipe for the chocolate mixture (and I'm SOOO not an improviser of recipes.)