Okay, so I have a little issue. I'm making chocolate almond cake from Cake Mix Dr and I was supposed to melt unsweetened chocolate and water. Instead, I had these pre-melted packets that I thought I would use. Same concept, but it's already melted, so I thought. That was dumb. I kneaded them and they were soft, so I thought it would be fine but when it hit the cold buttermilk it seized up leaving tiny globs of unsweetened chocolate in the batter.
SOOOO...what do I do? Scrap it all and start over? I made the cake batter in two batches, so this is just the first half. Do you think they will melt enough in the oven to make it so that people don't get a huge jolt of bitter? They are pretty small, but still there...
HELP! Thanks!
O.K. You can't put warm chocolate into anything cold. You need to put your milk into the chocolate a little at a time and combine it as you are doing this. If I were doing this, I would wait until the liquid was almost room temp or just take the chill out in the nuker for a few secs. Not seeing your recipe it's hard to say precisely though.
Sorry, Isn't the unsweeted the one that tastes pretty bitter? The only thing you can do if want to avoikd rebaking it turn it upside down and take a small piece out from the middle and taste.
I thrice tried to make a chocolate buttermilk pie and had the same problem. I still have yet to make it. I even let the ALL the ingredients come to what I thought was room temperature(they sat out for almost three hours) and everytime I'd try to add the melted chocolate(cooled slightly) to the buttermilk/egg mix it would always seize.
My only suggestion is too warm it up. I couldn't really do that with mine since it had eggs in it. I was afraid they'd scramble.
Yeah, clearly I don't do this professionally. TOo much stress. LOL!
Good thing it was just for my dad's party and is just one of three flavors. I made DH taste it. He likes it . But then again, he eats his chocolate 70% dark.
What I did was go through the batch I mixed, and smooshed all the little pieces between my fingers. I mixed the two batches together and since the pans are overfilled anyway, the top part will be trimmed off. At least that way we can taste it and see if it's horrible enough to rebake or if it is a new accidental keeper. LOL. I have time to make them over if I need to....
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