| Favorite Desserts
Posted: 6/7/2008 9:52:16 PM | One of my favorites is Chocolate Chili Cake. I'm not that good as a baker, but I get by. I hate making this at work because I know that I'm going to have a slice (or two!). I have photos on my profile of the cake.
I use Xocoline Chocolate from Valrhona. | |
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| Favorite Desserts
Posted: 6/7/2008 10:00:45 PM | Darling, I use this recipe commercially. If you'ld like to buy the recipe...lol
If you're in the area, let me know and I'll make one for you! | |
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Posted: 6/8/2008 12:52:49 AM | Try this recipe, I've left out an ingrediant that won't make a difference. I encourage you to experiment a bit with the recipe. This is a one layer version. Bon appetit!!!
2 oz Valrhona Xocopili spiced chocolate, coarsely chopped
2 tablespoons butter
3/4 cup boiling water
3/4 cup sugar
1/4 cup buttermilk
1 egg
1 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Ganache:
1/4 cup half-and-half cream
2 oz Valrhona Xocopili spiced chocolate, coarsely chopped
1 oz 53% cacao dark baking chocolate, coarsely chopped
1) Place chocolate and butter in a large mixing bowl; add boiling water and stir until smooth.
2) Stir in the sugar, buttermilk, egg and vanilla.
3) Combine the flour, baking soda and salt; beat into chocolate mixture just until blended.
4) Transfer to a 9-in. round baking pan coated with cooking spray.
5) Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean.
6) Cool for 10 minutes before removing from pan to a wire rack to cool completely.
7) In a small heavy pot, combine the ganache ingredients.
8) Cook and stir over low heat until smooth.
9) Transfer to a small bowl; cool for 10 minutes or until slightly thickened.
10) Place cake on a serving plate. Slowly pour ganache over cake, allowing some ganache to drape over the sides. Smooth ganache.
11) Refrigerate until serving. | |
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| Favorite Desserts
Posted: 6/8/2008 4:45:03 AM | Well Calgary,
It is generally considered very bad form to post anything on here and not post your recipe, as well as leaving out an ingredient. Also, if that ingredient doesn't make a difference and one layer doesn't make a difference, then why is your second cake layer a totally different color, and probably texture, than the first?
I have seen posters on here get extrememly reamed out (and deservedly so) for just one of the two issues you have presented here and usually deleted. Would this be why you posted this in the middle of the night? | |
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Posted: 6/8/2008 5:14:01 AM | The ingrediant won;t make a difference to a home baker, they would probably would have trouble getting it also.
To make it a two layer caker, you just double the recipe, that is why I mentioned it.
The colour difference is probably due to the light the photo was taken in. There is no difference.
About the middle of the night accuseation. If you have checked out most of my posts, you would see that more than half of them are made during the wee hours. I'm a night owl and tend to do most of my paper work at night as I am self employed.
If I have offended you (as it seems from your post), I am sorry. I do confess to not being up on all the rules as I have only been on POF for 2 weeks. | |
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Posted: 6/8/2008 5:22:58 AM | Accusation? hmmm that is an interesting word to choose, since I didn't accuse, I came clear with what I had to say.
I have read pretty much all of your posts, maybe all and I just find a good many to be condescending. When you begin to post without recipes and leave out ingredients and imply that others here will not be able to get or use ingredients, unless they are a professional chef, of course, then it is time to say something. believe me, if it wasn't me, someone on here would, and still may do it. Usually people here do not gang up, but someone steps up to the plate eventually and says what needs to be said. I have been quite kind compared to many others that could have said it. | |
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Posted: 6/8/2008 10:46:43 AM | | Cooking where does one buy Vairhona Xocopili spiced chocolate? | |
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Posted: 6/8/2008 11:12:25 AM | I,for one, welcome you to our site and thank you for sharing your recipes over the past few weeks. I will try this cake once I find this chocolate. I love sweet and my friend loves hot. This cake sounds so different and wonderful.
I do read everyone's contributions with a light and easy spirit and have no criticism to offer your good-intentions. | |
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Posted: 6/8/2008 11:45:11 AM | | OMG, that looks SO good! Where do you get the chocolate? | |
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Posted: 6/8/2008 12:14:28 PM | Thanks Calgary! With that lengthy list of ingredients, I , for one am grateful for one less to have to deal with. ;)
I googled that chocolate and it's sugar free? is that the thing you like about it vs. other Valhrona chocolate? Or is there something else special about it? I didn't read where this xylochine (totally wrong spelling I know but can 't scroll back right now) is spiced???
I love chocolate and chili together or at least playing w/ those flavors.
Now are you going to send me a $300 bill like that Urban Legend about, what I think, some kind of Neiman Marcus cookies? (that may have not made it's way to Canada).
Thanks! I may try this!!!
As far as favorite desserts, I LOVE playing around w/ my kitchen torch and creme brulees. I made a lavendar one for NY Eve dinner a couple years ago. FUN! I don't have the recipe though but can google it for anyone interested!
PS. I may come to "the area" just for that cake! ;) | |
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Posted: 6/8/2008 1:21:51 PM |
then it is time to say something. believe me, if it wasn't me, someone on here would
Wow...talk about condescending! How about you just speak for yourself and leave everyone else out of it. Last time I checked, no one died and appointed you "Cooking Forumns Spokesperson".
Hang in there Calgary! There's always gotta be one in the crowd. | |
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Posted: 6/8/2008 1:43:00 PM | | Sounds to me like she has a chip on her shoulder or something....I don't really see the point of what she says.... | |
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Posted: 6/8/2008 1:54:08 PM | It's a shame. Why would you give out a recipe to random people on the internet and hold back an ingredient?????
That is just about as lame as you can get.
I'm with SSalmon. How lame. Hence this post about that dessert is a waste of time.
If the ingredient wasn't necessary, than it wouldn't even be in the recipe now would it..??
CALGARY,
YOUR LAME
What are you afraid of? Someone on this thread, is going to open a business and compete with you and use this recipe?????
COME ON..
FLIPPIN LAME LAME LAME...
For those of you that like to mix chocolate and the heat of the chili.
CHECK OUT THESE COMPLETE RECIPES:
Chocolate-Ancho Chili Flourless Cake
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_26761,00.html
Mexican Chocolate Fondue
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_31713,00.html
Chocolate Cornpone with Hot Mexican Chocolate Sauce
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_34967,00.html
Banana Sundae with Chili Pepper Marshmallows
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_24472,00.html
Hottie Chocolate Cupcakes
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_30879,00.html
Chocolate Hot Tamale
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_25554,00.html
Chocolate chili ice cream
http://www.epicurious.com/recipes/food/views/CHOCOLATE-CHILI-ICE-CREAM-12537
Chocolate-ancho creme brulee
http://www.epicurious.com/recipes/food/views/CHOCOLATE-ANCHO-CREME-BRULEE-107109
Links to Full and Complete Recipes..
Definitely have to check out a couple of them myself.
Enjoy everyone...
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Posted: 6/8/2008 2:01:17 PM | Dang, who knew a recipe could be so provocative? 
Uh guys, he's a professional and alot of chefs won't just hand out their recipes they've worked hard to create to make their income from. I don't get the hostility!
(I think many many recipes can stand up with one small ingredient "missing")
Chocolate Chili Cake, the most controversial dessert on the planet!
PS. I think I saw a photo of it on Calgary's profile...please don't go look though it if might stress you out--POF doesn't need any lawsuits!! Death by Chocolate takes on a whole new meaning!
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Posted: 6/8/2008 7:41:01 PM | BACK ON TOPIC...
Sorry to shout, but, jeez, just not getting all of the hostility. This is supposed to be a happy place people! 
Anywho, this recipe is a childhood favorite. All calorie counters stop here. We didn't have this often, but it usually showed up for the holidays. The essence of soul food. My stepmother would make an extra batch just for me when she knew I was coming to dinner. Ahhh, feel the love in the room, lol...
Corn Pudding
3 large eggs, beaten
2 cups fresh corn kernels (about 6 ears)
2 cups half-and-half or whole milk
2 tablespoons melted butter or margerine
2 tablespoons sugar
1 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon vanilla extract (or bourbon, rum, liqueur of choice)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Place eggs in a large bowl and add remaining ingredients; stir to combine well. Turn into a well-greased 1 1/2 quart casserole. Place in a pan of hot water and bake in a 350 degree oven for 45 minutes or until pudding is set. | |
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Posted: 6/8/2008 8:37:58 PM | haha, is this cake going to be the next Neiman marcus cookie phenomenon??? Passed through e-mail after e-mail and will be in every household in american and beyond? I would only think that there is a trademark or branding to the recipe.
Even so, I wouldn't have even mentioned it was missing an ingredient , especially if it isn't significant.
It looks like there is a layer of mousse between the cake and the ganache? | |
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Posted: 6/8/2008 10:37:49 PM | haha missmelly..I also mentioned the Nieman's cookie! heehee
Oh my that corn pudding or custard or whatever recipe looks yummy...I've had corn custard alot as my Dad loves it but more as a side dish and not a dessert. That looks almost like a rice pudding but w/ corn instead....
I need to go find some ice cream or something now........... | |
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Posted: 6/9/2008 4:02:45 AM | | Agree with you missmelly. He shouldn't have even mentioned there is a missing ingredient in the recipe. Now Cooking has us all wondering wht the secret missing ingredient is..lol... | |
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Posted: 6/9/2008 6:18:26 AM | I didn't really even read the whole thread, I just read the first few posts and the recipe. That teaches me a lesson doesn't it? :(
Which is also why I also mentioned the coloring in the cake is different like smiling salmon mentioned...
As far as the missing ingredient, he said it could be difficult to purchase. Could be a ingredient to keep it fresh, like a preservative.
It could even be a small amount of an expensive sweet chili paste added to the batter????
Who knows... | |
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Posted: 6/9/2008 11:45:07 AM | | missmelly the mystery continues. I would have thought the chocolate would have been the one difficult ingredient to find. | |
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Posted: 6/9/2008 2:58:59 PM | .......scrolling backup to see if I'm still in the politics forum .....
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Posted: 6/11/2008 5:14:32 PM | Melly is right,
I also asked about the mousse layer and he said it was not there, it is just the lighting. I say...I AM NOT BLIND. I think I can see just fine.
My personal opinion is...with as few as and insignificant his posted recipes are and as guarded as he is with them, he is just here to find some winning recipes for his restaurant. I owned my own catering business for 23 years and I have managed restaurants. I can tell you, if you own and run your own, you don't have time to be posting on here. If you don't mind him using your recipes, no problem. If you do mind, I am sure you feel about his not being upfront as I do. Honesty is the best policy. Of course, he will say I am wrong, but I am sticking to my opinion.
I have been around the block a few times and I have seen it in here before. If a person is upfront about their wanting, I think people are happy to give, but being sneaky is just plain wrong, dirty and underhanded. And don't think you know the whole story from just this thread, there is a lot more to it than what is in here. Before you critisize, yu should realize there is more than what meets the eye in here. | |
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Posted: 6/11/2008 5:27:28 PM | ARGUING IN THE COOKING FORUM!???
Well, I never! *stomps away* ..... *stomps back* Quit it!
Take everything with a grain of salt ... or chocolate as the case may be. Is it really worth even commenting on? Geesh. Getta grip on yer spatula.
On with the recipes!
*wipes spit off screen* | |
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Posted: 6/11/2008 8:45:33 PM | I thought I was going to hear about some great dessers here.
The cake sounds awesome, like something I would order as a special treat in a restaurant and not even attempt to make at home.
My favorite dessert is my moms homemade brownies. I cant duplicate it no matter how I try and she is just not willing to part with the recipe, yet.
I do undersatnd the OP wanting to hold something back, it is his recipe after all.
to smiling salmon, I would think you would understand, too. Below is the opening post of a thread you started about protecting your recipes.
If you dont remember it I can provide the link.
I am very displeased. Why is this site posting my thread on google?? You do not have the right to do that, not when those are MY recipes, not yours. I want to be put in contact with someone of authority ASAP and I want it removed immediately. | |
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