By Eric YL Nyioh
Chocolate cakes
Chocolate is a very popular confectionery thought the world. It has been my favorite food since young. I like to use chocolate as ingredients since I started baking. As chocolate cakes recipes are among the most demanding and tempting pastries available, it is necessary for me to highlight several points when making chocolate cakes.
Use only covertures chocolate if possible, because it emits a rich flavor and aroma. The price is much higher than normal cooking chocolate due to the cocoa's fat content.
Chocolate is normally stored in a cool, dry area, but not in the refrigerator. When chocolate is stored in the refrigerator, it absorbs moisture and makes it difficult to melt during baking.
There are several ways to melt chocolate. One way is to use a microwave oven. Simply place it in a microwave bowl and let it melt for a few seconds, stirring to melt it evenly. The other way is to place chocolate into a bowl and boil over simmering water. Continue stirring it to dissolve the chocolate.
Keep a close eye on the chocolate cake during baking. As the cake may be dark in color, prick it with a skewer to check whether it is properly baked. If same cake crumbs stick to the skewer, it means the cake is baked. Ultimately, we want the cake to be moist and not dry.
Remove the cake from the oven. Leave it in the tin to cool for 5 minute at room temperature before placing it on a wire rack. Decorate the cake after it has completely cooled.
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