Chocolate Cake with Italian Meringue (Marshmallow Frosting)
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Date: 2019-08-15
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Comments and reviews: 10
Seth Rich
My god man. Combine the milk, sour cream, and sugar at the start, heat it up and add the cocoa powder slowly while stirring (this is essentially milk chocolate you have made. warm up the chocolate chucks with the oil in a microwave, stir them together (warm oil and melted chocolate combine very well) before stirring that into the cocoa mixture. Let it cool then sift in the flour+baking soda slowly, while stirring. Beat your eggs+salt separately (add the yolks from your meringue) then stir them in. You can prepare the oil and chocolate and beat your eggs while you are waiting for the milk, sugar and sour cream to heat up at the start. I cringed a little watching you do this.
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My god man. Combine the milk, sour cream, and sugar at the start, heat it up and add the cocoa powder slowly while stirring (this is essentially milk chocolate you have made. warm up the chocolate chucks with the oil in a microwave, stir them together (warm oil and melted chocolate combine very well) before stirring that into the cocoa mixture. Let it cool then sift in the flour+baking soda slowly, while stirring. Beat your eggs+salt separately (add the yolks from your meringue) then stir them in. You can prepare the oil and chocolate and beat your eggs while you are waiting for the milk, sugar and sour cream to heat up at the start. I cringed a little watching you do this.
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cryspynoodles
ive been a fan of adam since his first few food videos. in that time, i talked about how great his presentation is. later, he showed that he actually works at a university (i think) god, i love this man. he talks like he doesnt have a script, and more of a casual conversation with a teacher. he doesnt have annoying music or dumb cuts. all in one. also, his bluntness, how fast yet detailed he talks, its so nice to watch. this man is a cooking and teaching god.
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ive been a fan of adam since his first few food videos. in that time, i talked about how great his presentation is. later, he showed that he actually works at a university (i think) god, i love this man. he talks like he doesnt have a script, and more of a casual conversation with a teacher. he doesnt have annoying music or dumb cuts. all in one. also, his bluntness, how fast yet detailed he talks, its so nice to watch. this man is a cooking and teaching god.
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noob19087
Made this today. I managed to overcook the syrup to the point that it got caramelized, so I made another batch. I got a stroke of genius and decided to cut up some of the solidified caramel into small pieces that I then sprinkled on the cake, and it looked absolutely fantastic. It was like small topazes on my cake, and one of my proudest cooking achievements in a while. I also decorated it with some chopped chocolate, which was nice too. Great recipe
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Made this today. I managed to overcook the syrup to the point that it got caramelized, so I made another batch. I got a stroke of genius and decided to cut up some of the solidified caramel into small pieces that I then sprinkled on the cake, and it looked absolutely fantastic. It was like small topazes on my cake, and one of my proudest cooking achievements in a while. I also decorated it with some chopped chocolate, which was nice too. Great recipe
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Sabrina
I made this cake, let me tell you what I thinkEverything went well, batter turned out fine. However, I will say the cake turned out suuper bitter. It was still nice and edible, but the cake had a super strong flavor. The second time I made it I put 3/4cup cocoa and it turned out much sweeter after adding 1 3/4 cup brown sugar. Frosting turned out great. Overall superb recipie, lots of work but hey it does the job after a long day
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I made this cake, let me tell you what I thinkEverything went well, batter turned out fine. However, I will say the cake turned out suuper bitter. It was still nice and edible, but the cake had a super strong flavor. The second time I made it I put 3/4cup cocoa and it turned out much sweeter after adding 1 3/4 cup brown sugar. Frosting turned out great. Overall superb recipie, lots of work but hey it does the job after a long day
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Jonas Fernades
Kick off the omeletes, mix those 4 yolks in cold water (8 tbsp, take 4 cups of flour, a pinch of Salt and 20 tbsp of cold butter. Mix flour and butter till you get that flaky texture, go on adding the cold water yolks till you can make a solid dough in your hands. Do a little disc and wrap it and let it chill for 30 minutes to 1 hour (the more cold, easiest, just don't freeze the dough. Now you have a great pie dough.
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Kick off the omeletes, mix those 4 yolks in cold water (8 tbsp, take 4 cups of flour, a pinch of Salt and 20 tbsp of cold butter. Mix flour and butter till you get that flaky texture, go on adding the cold water yolks till you can make a solid dough in your hands. Do a little disc and wrap it and let it chill for 30 minutes to 1 hour (the more cold, easiest, just don't freeze the dough. Now you have a great pie dough.
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Raymond Duong
Adam. I made your cake and it really is rich. I tried making it into cupcake because I'm not a person who really eats a whole cake and the sharability is tremendous but just like it's a sticky batter and the fact that I chose to use a mini mold. Alot of the cake stuck to the sides. Go figure. I'm waiting to make the frosting since my mixer won't come till tomorrow. Can't wait to show you my results.
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Adam. I made your cake and it really is rich. I tried making it into cupcake because I'm not a person who really eats a whole cake and the sharability is tremendous but just like it's a sticky batter and the fact that I chose to use a mini mold. Alot of the cake stuck to the sides. Go figure. I'm waiting to make the frosting since my mixer won't come till tomorrow. Can't wait to show you my results.
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Preben Rutgerson
Question: Do you store the cake in the fridge for day 2 or not? I've experienced soft cakes turn into bricks overnight in a fridge: ( Also, protip for spare egg yolks, stir them into some homemade mashed potatoes right before serving. So good, and also makes the color of the mash much more delicate: )
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Question: Do you store the cake in the fridge for day 2 or not? I've experienced soft cakes turn into bricks overnight in a fridge: ( Also, protip for spare egg yolks, stir them into some homemade mashed potatoes right before serving. So good, and also makes the color of the mash much more delicate: )
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Philip Fahy
For the egg yolk omelet, try cooking at much lower temperature. Egg yolk sets at a full 10 degrees Celsius than egg white (70C vs. 80c respectively. Which is kind of counter intuitive now that I think about it, as a good cooked egg (to me) has a runny yolk, and fully cooked whites.
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For the egg yolk omelet, try cooking at much lower temperature. Egg yolk sets at a full 10 degrees Celsius than egg white (70C vs. 80c respectively. Which is kind of counter intuitive now that I think about it, as a good cooked egg (to me) has a runny yolk, and fully cooked whites.
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Dolphinboi
Hold it, Adam Ragusea of the pastYou can use those yolks for more chocolate confections. Maybe you don't want to eat both of them, but if somebody has been a good friend to you, it's always nice to let them know you have their back too. At least when it comes to chocolate snacks.
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Hold it, Adam Ragusea of the pastYou can use those yolks for more chocolate confections. Maybe you don't want to eat both of them, but if somebody has been a good friend to you, it's always nice to let them know you have their back too. At least when it comes to chocolate snacks.
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meighan a
This was the best chocolate cake ive ever had Normally i turn my nose up at chocolate cakes with just cocoa powder in the batter, but the cake tastes like theres melted chocolate worked into it. I halved the recipeit made the perfect little cake
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This was the best chocolate cake ive ever had Normally i turn my nose up at chocolate cakes with just cocoa powder in the batter, but the cake tastes like theres melted chocolate worked into it. I halved the recipeit made the perfect little cake
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