What is it about Sundays that have no other day? (Okay, besides the mass … – for practicing believers -) For me it has something very special. Sunday is a day that everything happens more slowly from the moment you get up, for example. And this gives to take things in another way, like making a cake before breakfast .
The chocolate cake recipe today is nothing special, really. It’s a recipe as another of many that could be made. It gives special day, the time to do and one day after the crumbs are not. That is what, for me, a recipe is special, the moment that you are doing and the time you eat it. Of course, you have to be rich.
BISCUITS, CAKE, CAKE …
The cakes are a breeze to those working the kitchen that do not know why raise more complications at the time of them , especially baking. Well, maybe baking is because if it is made correctly or not. And when you do not, we think the problem is the oven when you can come before, both the ingredients and the milkshake made.
It is important to read all the above here to understand. In fact in the first paragraph you find the answers to many of the evils they do to your cookies. The X-Files was the phrase “The truth is out there.” I will say the same of the cakes, the truth to make a good cake is out of the oven.
In my opinion, to make a good cake, you must first trust the source . Or rather, go to a reliable source, someone who I found to have done a recipe and that recipe is consistent with a picture or video. If you go to a book and do not leave, you test another recipe and do not come out, and so on, gives me the error will be in the book.
What is a biscuit? It’s that first I’d say it’s a batter of eggs, sugar, flour and other ingredients baked with air inside. The dough can be made, as I commented, with the basics that would be eggs and sugar. Yes, there are cakes that have only these ingredients. After most common and basic are those produced by adding flour. And finally we would have the biscuits to which is added fats, chocolate, cocoa, nuts, etc..
What about the air? no air, no cake, plain and simple. And the air is an ingredient introduced during processing. We can do this in several ways. On the one hand vigorously beating the cake, separating the whites and yolks. Beat the egg whites until stiff and get a milkshake with thousands and thousands of air bubbles in the clear.
And what about the hot air from a room? What does the heat? The operation is simple, the heat warms the air and makes it rise up, low and cold air is heated up, thus heating a room. In the oven, something similar happens. The difference is that no cold air to circulate. The heated air bubbles, and tend to rise, while the egg protein is heating and curdling, is hardening the cake making the air does not escape and eventually be in the form of biscuit.
So why drive or add baking soda to a cake? Very simple. There are light biscuits, which are those with flour, egg and sugar that we have introduced air into the batter is enough, no need to add anything extra. But in other biscuits where we have added heavy ingredients such as butter fat or oil, or chocolate coatings, etc.., Need help beating the air with the addition of chemical agents, the so-called yeast . This impeller to mix with the batter (liquid) and heated in the oven, as carbon dioxide, which is lighter than air and tends to rise more quickly by helping to raise heavy shakes.
Each step of making a cake involved in knowing how to do this cake. That way we can do great, and not always blame the oven when we get it right. The clear air filled, but there is also a heavy cake to add air phases. For example always mix butter and sugar in a mixture must purchase creaminess . Creaminess ? Yes, that is no more than creaminess adding, by mixing, air mixing softened butter and sugar.
The mixture of ingredients , when they are of different nature, it should be oriented to keep the air inside the mass. If we beat the egg whites until stiff we will do the same batter by adding flour. Incidentally, the flour is introduced air also at the time of sieving. Not only to avoid lumps. To sift the flour and separated by separating what else is left between grain and grain flour? Air, no air.
Ah, to mix everything in the end it is best to use a spatula and mix from top to bottom and from bottom to top. There are very light cake that is best done by hand.
Anyway, I hope you make it clear that the oven is another step, not the only or the originator of all the problems when a cake is not going well with us. And now I leave you with a very simple recipe, my Sunday breakfast, a chocolate cake and extra virgin olive oil .
Ingredients for a cake of about 24 cm
-225 g flour
-25 g cocoa powder 100%
-250 g of sugar plus a little to put over
-250 ml milk
-2 white and 2 blue drinks
-50 ml olive oil
-4 eggs
-For the mold olive oil and meal
Preparation of chocolate cake
Preheat oven to 180 ° C. And prepare the dough.
We separate the whites from the yolks. Beat the first until stiff peaks form. You know, we are incorporating air. Then add egg yolks one by one while still beating. Finally incorporate the sugar, milk and oil while beating. Now we will go down a little shake.
Then add the sifted flour and baking powder. And put it in a pan greased with oil and jacket with a little flour.
Bake about 25 minutes by placing the cake in position 2 of our furnace, if we have 5 positions and given that we start counting from below. Ah, the oven with no air, no benefit that there are drafts in the oven.
We take, let cool a few minutes. Will only cover it with icing sugar and leave for breakfast.