hector’s take on ROSE’S heavenly CAKES: Chocolate Feather Bed (page 273) became part of a cake tasting at the local culinary school.
together with takes on Chocolate Tomato Cake with Mystery Ganache, Chocolate-Covered Strawberry Cake, Woody’s Lemon Luxury Layer Cake, and Orange-Glow Chiffon Layer Cake.
chocolate curls are welcome on ROSE’S heavenly CAKES: Chocolate Feather Bed (page 273). how can one resist a flourless and airy chocolate souffle cake, filled with light whipped ganache, then buried under chocolate curls?
chocolate curls are easy to make, specially when the recipe is writen on the book:
more pictures with my completed take for ROSE’S heavenly CAKES: Chocolate Feather Bed (page 273):
here is my completed take for ROSE’S heavenly CAKES: Chocolate Feather Bed (page 273):
my take on ROSE’S heavenly CAKES: Chocolate Feather Bed (page 273), is baked on these miniature heart “sheet pans:”
i have these pans since 1989, together with an assortment of wilton vintage specialty pans:
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an on the subject of my vintage pans, here some cakes circa 1980s:
for ROSE’S heavenly CAKES: Chocolate Feather Bed (page 273), i baked on miniature heart “sheet pans”
i call these sheet pans because these are only 1-inch deep. sponge cakes without baking powder bake well on these. these miniature pans are a bit cumbersome to line with parchment, instead, i spray the pans heavily with baking spray. been narrow, miniature pans provide good cake support, so sponge cakes bake as airy as normally turn baked on standard sheet pans that are usually ungreased.
the pans are also available on silicone, which i suspect would work very well.
for ROSE’S heavenly CAKES: Chocolate Feather Bed (page 273), two important details:
1- i melt chocolate on a GLASS bowl in the microwave. the glass bowl is the perfect vessel to maintain residual heat, but be aware if you are over heating: glass will never cool down fast enough. use glass as your best friend, knowing it can be your worse enemy, too.
start with 15 second microwave intervals. at each 15 seconds, stop microwaving, let the chocolate cool till lukewarm, stir occasionally. then, re-start another 15 second interval. stop microwaving before all the chocolate is fully melted, the residual heat is just perfect to finish melting chocolate. in other words, if you microwave all the way till the chocolate is fully melted, it will overheat and chocolate will loose its temper!
2- when you measure egg yolks, is best to measure by weigh. do you know: egg yolks, from the same USDA AA large grade, can differ in size as much as 50%? the grading system measures size of the whole egg and not size of yolk. eggs look exactly the same on the outside. on the inside, eggs can have a very small yolk or a very large one!
and how do you measure egg yolks by weight? i like to first measure the mixer’s bowl, and i like to note it on the back of my scale. the total weight of egg yolks should be the weight of the bowl plus the weight of yolks called on the recipe:
