File:Cacao973.jpg

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Summary

Today's lecture was all about chocolate: its history, its basic properties and tempering it.

This is a molten chocolate cake in a pistachio sauce. The cake made with rice flour and almond powder instead of the standard flour. This results in light, crispy cake. To be honest with you, I like my chocolate cakes rich, dense and heavy so I think plain flour is just fine.

Basically a chocolate creme anglais frozen into a cube is plopped into the middle of the cake batter that melts when baked. When cut open a river of molten chocolate pours out. Decadent.

Copyright status

http://creativecommons.org/licenses/by-nc-sa/2.0/deed.en-us

Source

http://www.flickr.com/photos/osakajon/103548382/

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Date/TimeThumbnailDimensionsUserComment
current23:26, 3 June 2007Thumbnail for version as of 23:26, 3 June 2007500 × 375 (94 KB)TaeWoongToday's lecture was all about chocolate: its history, its basic properties and tempering it. This is a molten chocolate cake in a pistachio sauce. The cake made with rice flour and almond powder instead of the standard flour. This results in light, crisp

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