![]() ![]() So go on…what are you waiting for? Give your chocolate cake a flavour boost. So what do you do if you don't have an espresso machine? A really strong espresso strength drink can be made using a Moka pot, or an AeroPress.Īdding good quality coffee added to a chocolate batter adds depth, nuance and intensifies the flavours of what would otherwise be an ordinary chocolate cake or chocolate brownie. You will also need to keep the temperature of the coffee and water the same, so if your recipe calls for cold water, make sure to allow your espresso to cool as well. If you want to be daring, add two shots of espresso (60ml) then you add 190ml of water. For example if the recipe states that 250ml water is needed, adding a single shot of espresso (30ml), means that you need to add only 220ml of water. So how do you add coffee to a recipe if it doesn’t ask for it? The trick is to keep the liquid ratio the same. No one needs to know your baking trick, after all a baker never reveals a baking secret! Its role is solely there to boost the chocolate flavour, and turn the chocolate into the star of the show.Įven if you use boxed chocolate cake or chocolate brownies mix, substituting some of the water for good quality, brewed coffee will result a rich chocolate cake, thus elevating your baking status. Adding a shot or two of espresso to the cake or brownie batter will not overpower the chocolate favour. If you're worried about the cake tasting like coffee, there’s no need to panic. It is coffee that provides the harmony to bring together all the chocolate flavours that make a decedent, mouth-watering chocolate cake, chocolate cupcake, chocolate brownie. The milk, sugar and eggs merely help the cocoa to taste good but they do very little to make the chocolate flavour to stand out. COFFEE!!Ĭoffee and chocolate have very complementary flavour elements, like the Ethiopian Etude, with its citrus/lemon flavour or the Tanzanian Tango with its medium citric acidity, citrus flavours and nutty aftertaste.Ī small amount of coffee, added to the cake or brownie batter will enhance the cocoa flavours. Really good quality cocoa has hints of spice and fruit.īut I was pleasantly surprised when I learnt that the trick to getting richer, chocolatey cakes and desserts was staring me in the face, every morning at 5am. ![]() Cocoa powder or dark chocolate with high cacao content is bitter. To a social home baker, like myself, I always thought that decadent chocolate brownies or chocolate cake needed to the really dark chocolate with a very high percentage of cacao - even 85%or more. ![]()
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