Kommentarer til: Chokoladekage uden mel – Chokolade Valentino http://grydeskeen.dk/chokoladekage-uden-mel-chokolade-valentinoflourless-chocolate-cake-chocolate-valentino/menu/ Thu, 17 May 2012 12:58:43 +0000 hourly 1 http://wordpress.org/?v=3.3.1 Af: Brandi http://grydeskeen.dk/chokoladekage-uden-mel-chokolade-valentinoflourless-chocolate-cake-chocolate-valentino/menu/comment-page-1/#comment-1658 Brandi Sun, 08 Mar 2009 00:41:01 +0000 http://grydeskeen.dk/?p=1175#comment-1658 Nice presentation. Like you, I thought that the cake was definitely complemented by the ice cream and that it was a bit too strong by itself. <abbr><em>Brandi´s sidste indlæg..<a href="http://gunma-gal.livejournal.com/139174.html">Belief</a></abbr></em> Nice presentation. Like you, I thought that the cake was definitely complemented by the ice cream and that it was a bit too strong by itself.

Brandi´s sidste indlæg..Belief

]]> Af: Lars http://grydeskeen.dk/chokoladekage-uden-mel-chokolade-valentinoflourless-chocolate-cake-chocolate-valentino/menu/comment-page-1/#comment-1519 Lars Sat, 28 Feb 2009 14:21:51 +0000 http://grydeskeen.dk/?p=1175#comment-1519 The cake here, with the strong chocolate definitely does not need more bitterness, but more sweetness. So I think sugar would help a bit. But, using a less powerfull chocolate would also help alot I think. The coffee would be a nice touch tho, as chocolate and coffee goes very well togheter. I'm looking forward to you blogging about it, Rune. The cake here, with the strong chocolate definitely does not need more bitterness, but more sweetness. So I think sugar would help a bit. But, using a less powerfull chocolate would also help alot I think. The coffee would be a nice touch tho, as chocolate and coffee goes very well togheter.

I’m looking forward to you blogging about it, Rune.

]]> Af: Rune B. Broberg http://grydeskeen.dk/chokoladekage-uden-mel-chokolade-valentinoflourless-chocolate-cake-chocolate-valentino/menu/comment-page-1/#comment-1514 Rune B. Broberg Sat, 28 Feb 2009 06:40:18 +0000 http://grydeskeen.dk/?p=1175#comment-1514 I made a very similar cake (which I will blog shortly) where I added a bit of sugar - I guess that depends on the chocolate you're using. My source said to bake at 200C for 15 minutes, and I upped that to 20 since it obviously wasn't done after 15. I think 25 @ 190C is probably what I should try for next time. The real difference, I think, is that it uses a cup of espresso as well. The bitterness and coffee notes from the espresso works really well with this cake, and I would recommend trying that out. I made a very similar cake (which I will blog shortly) where I added a bit of sugar – I guess that depends on the chocolate you’re using. My source said to bake at 200C for 15 minutes, and I upped that to 20 since it obviously wasn’t done after 15. I think 25 @ 190C is probably what I should try for next time.

The real difference, I think, is that it uses a cup of espresso as well. The bitterness and coffee notes from the espresso works really well with this cake, and I would recommend trying that out.

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