kellypapa Posted 18 Feb 2013 , 3:07pm
post #1 of

I am new to cake baking... I made a Chocolate Blackout Cake that has egg and milk in the filling.  I didn't refrigerate after completing the cake.  It was kept cool, but not cold.  Is it ok to serve?? 

6 replies
leah_s Posted 18 Feb 2013 , 3:17pm
post #2 of

AWhat's the filling recipe

kellypapa Posted 18 Feb 2013 , 3:31pm
post #3 of
1 cup whole milk
1/3 cup sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 large egg
2 ounces semisweet chocolate, finely chopped
 

 
Make the filling: Bring the milk to a simmer in a medium saucepan over medium heat. Whisk the sugar, cornstarch, vanilla and egg in a medium heatproof bowl until smooth. Gradually whisk half of the hot milk into the sugar mixture, then return to the pan with the remaining milk. Reduce the heat to medium low and cook, whisking constantly, until the mixture boils and thickens, 2 to 3 minutes. Transfer to a bowl (strain through a fine-mesh sieve if it looks lumpy), then stir in the chocolate until melted. Press plastic wrap directly onto the surface and refrigerate until cold, at least 1 hour.
 
kellypapa Posted 18 Feb 2013 , 3:35pm
post #4 of

I just replied with the recipe... it's being held for moderation bc I'm new to the site.  I forgot to add that the recipe didn't say to refrigerate until serving, or refrigerate any leftovers, so I didn't even think about it until just now.  I'm serving to co-workers today... it's cold now, but want to be sure the filling didn't spoil over the past day and a half. 

kellypapa Posted 18 Feb 2013 , 3:40pm
post #5 of

The recipe is...

 

1 C whole milk

2 Tbsp. cornstarch

1/3 C sugar

1 tsp vanilla

2 oz finely chopped semi-sweet chocolate

1 egg

 

*Edited to remove mixing instructions.

leah_s Posted 18 Feb 2013 , 5:31pm
post #6 of

AI can't see that there's enough sugar to preserve the filling. IMO, it needed to be refrigerated.

kellypapa Posted 18 Feb 2013 , 5:42pm
post #7 of

Live and learn... thanks for your input!
 

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