merstar

Well, ironically, it's made with neither eggs nor cream. It's just milk, seltzer, and chocolate syrup, but not just any chocolate syrup - the purists say it MUST be made with Fox's U-Bet Chocolate Syrup. There's been a forever debate going on as to where the best egg creams are made - some say Brooklyn, some say the Bronx, some say Manhattan. Also, the recipes vary a lot, as far as proportions are concerned - some use a lot more milk than seltzer, others use more seltzer. I've always liked mine with extra chocolate syrup! In addition, some mix the chocolate syrup and milk together first, then add the seltzer, while others mix the seltzer and milk together first, then add the chocolate syrup. It's all in the technique - there's a real art to making these! Here's some further info: http://www.brooklynonline.com/bol/trivia/eggcream.xhtml http://www.foxs-syrups.com/egg_cream.html http://en.wikipedia.org/wiki/Egg_cream

Chocolate Cream Pie with graham cracker crust. (I'm originally from Brooklyn, NY) (Not desserts, but for drinks: Brooklyn Egg Cream and Chocolate Malted).

Has anyone tried the BLACK CHOCOLATE ESPRESSO CAKE WITH BITTERSWEET GLAZE by Regan Daley? I've been eyeing it for awhile, but was hoping I could get some feedback on it before trying it. Here are the ingredients (I'll probably be decreasing the sugar, as per usual): Cake: 1 1/2 cups unsalted butter, in small pieces 7 ounces unsweetened chocolate, coarsely chopped 3 ounces bittersweet chocolate, coarsely chopped 2 1/2 tablespoons instant espresso powder dissolved in 2 cups boiling water, cooled (or 2 cups of strong black coffee) 3 cups granulated sugar 10 tablespoons (5 ounces) Kahlúa or other coffee-flavoured liqueur 1 1/2 teaspoons pure vanilla extract 3 large eggs, lightly beaten 2 1/4 cups all-purpose flour 1/2 cup cake flour, not self-rising 1 1/2 teaspoons baking soda 1/2 teaspoon salt Glaze: 10 ounces bittersweet or semisweet chocolate, chopped 7 tablespoons unsalted butter, in small pieces

Yes, that's the one, but I hope you're not ordering from that site - they are way overpriced - $6.50 for a 4 oz jar, plus $7.00 Shipping???? That's a total rip-off. I checked around and found two other sites that sell it for much less. The first site sells double the size (8 oz) for 11 cents less than beryl's 4 oz jar, plus only $4.00 shipping, and their 4 oz jar is $4.59 : 8 oz jar - $6.39 - Shipping is $4.00 http://store.cubanfoodguy.com/product_info...products_id=193 4 oz jar - $4.59 http://store.cubanfoodguy.com/product_info...?products_id=62 http://www.cafecubano.com/detail.aspx?ID=110 4 oz jar - $4.39 (doesn't list shipping cost)

WhiteTruffleGirl, The brand of Cuban instant espresso I use is Bustelo. I used to buy it in my local supermarkets in FL, but since I moved to NC, I haven't been able to find it here. Luckily, I brought a few jars with me. Once I use them up, I'll have to order it online somewhere, which of course, will be more expensive. I prefer Bustelo over for example, Medaglia D'Oro, because it's much deeper and stronger. Since I love very very deep, dark chocolate, it works great for me in chocolate cakes. I wouldn't drink it, as I wouldn't drink any instant espresso or coffee - for drinking straight, I stick to brewed espresso. Just a note: If you do find the Bustelo, the word "espresso" is in tiny letters on the jar, away from the main label, but it's there. Let us know how your next Double Chocolate Cake comes out!

Great analyses, WhiteTruffleGirl. Thanks. I don't know if you used the optional 1 tsp espresso powder in the Chocolate Sour Cream Bundt Cake, but I always use 1 Tbsp - this gives it a deeper chocolate taste. ALso, I use a Cuban instant espresso, which is much stronger than most Italian brands, etc. Good idea about using coffee instead of water - I usually use brewed espresso instead of water in most chocolate cakes, but haven't yet in this one - will try it next time. I tried the Double Chocolate Layer Cake many years ago, and it was too sweet/ not chocolatey enough for me. The original 3 cups sugar was obviously too much for my taste, and I hadn't starting tweaking recipes yet at that point. Now I know what works for me, and I'd use a lot less sugar, as in the egullet-tweaked version. Maybe I'll try it again with all the tweaks, including decreasing the baking soda, although I'm a little concerned about the texture issues.

Did you make the original recipe or the Egullet-tweaked recipe? ← I made the eGullet tweaked one. I also made the CI cake for comparison. I plan on finishing both cakes off (I made multiples) this afternoon and tasting them this evening. Chocolate cake is very subjective, but I'll let you know this household's opinion after we've tried them next to each other. ← Just double-checking - The egullet tweak uses cake flour - did you use that in the Double Chocolate Cake and all-purpose in the CI cake? ← The only change I made to the eGullet tweaked recipe was the reduction in the amount of baking soda, so yes, I used cake flour. And I made the CI recipe exactly as written. Edited to add: I did change pan sizes. I made an 8", 4" and 3" with the eGullet tweaked recipe, and an 8" and a 4" with the CI recipe. There is a volume difference between the two recipes so I could not make a 3" as well with the CI recipe. ← Thanks for the info. Am looking forward to your reviews.

Did you make the original recipe or the Egullet-tweaked recipe? ← I made the eGullet tweaked one. I also made the CI cake for comparison. I plan on finishing both cakes off (I made multiples) this afternoon and tasting them this evening. Chocolate cake is very subjective, but I'll let you know this household's opinion after we've tried them next to each other. ← Just double-checking - The egullet tweak uses cake flour - did you use that in the Double Chocolate Cake and all-purpose in the CI cake?

Did you make the original recipe or the Egullet-tweaked recipe?

You're very welcome, skyflyer!

I'm so glad you liked the cake! What percentage bittersweet did you use? I usually use a 60% cocoa for this cake.

Maybe if I repost this somebody will pay attention. Feb 22 2006, 02:37 PM Post #387 QUOTE(nightscotsman @ Feb 22 2006, 01:29 PM) I tried the new Cook's Illustrated recipe last night. Very moist, with a fine, tender crumb, chocolate flavor was just OK. Good recipe, but I personally still prefer the texture and flavor of the Double Chocolate Cake. My response: Have you tried their Chocolate Sour Cream Bundt Cake? It's also very moist with a fine crumb, but has a very deep chocolate taste. (The instant espresso is optional, but I recommend it - I use 1 Tbsp instead of the listed 1 tsp). As with many chocolate cakes, it's even better when left wrapped overnight. (You can find this recipe at www.americastestkitchen.com. You have to subscribe, but it's free). ← I read your previous post and printed out the chocolate sour cream bundt cake recipe with the intention to try it. I give it a try when I can. Glad you reposted Neils response.....I did miss that.......we independently reached the same conlusions on the CI recipe. ← Hi Wendy, I've made this cake 3 times already and it's always turned out well - I recommended it on another site, and about 15 other people tried it with success - the consensus was they liked it best when wrapped and left on the counter overnight. One of the times I baked it, I took it out when it tested with some moist crumbs attached, rather than "a few crumbs attached," as stated in the recipe, and it was even better. Let me know how it turns out!

Maybe if I repost this somebody will pay attention. Feb 22 2006, 02:37 PM Post #387 QUOTE(nightscotsman @ Feb 22 2006, 01:29 PM) I tried the new Cook's Illustrated recipe last night. Very moist, with a fine, tender crumb, chocolate flavor was just OK. Good recipe, but I personally still prefer the texture and flavor of the Double Chocolate Cake. My response: Have you tried their Chocolate Sour Cream Bundt Cake? It's also very moist with a fine crumb, but has a very deep chocolate taste. (The instant espresso is optional, but I recommend it - I use 1 Tbsp instead of the listed 1 tsp). As with many chocolate cakes, it's even better when left wrapped overnight. (You can find this recipe at www.americastestkitchen.com. You have to subscribe, but it's free).

That's how I prefer them also. Try them with roasted asparagus - slice them thin, saute until crisp, and add them to the asparagus with a little orange zest. Delicious!

This one's definitely on my to try list: Roasted Pear Salad with Chocolate-Scented Goat Cheese and Chocolate and Roasted Pear Vinaigrette http://www.valleysentinel.com/archive/2003...recipes0302.htm

Have you tried their Chocolate Sour Cream Bundt Cake? It's also very moist with a fine crumb, but has a very deep chocolate taste. (The instant espresso is optional, but I recommend it - I use 1 Tbsp instead of the listed 1 tsp). As with many chocolate cakes, it's even better when left wrapped overnight.

Cook's Illustrated's CHOCOLATE SOUR CREAM BUNDT CAKE is superb. Very deep, deep chocolatey with a fine crumb. Even better when wrapped and left to sit out overnight.

Natilla is delicious - It's basically a creamy vanilla custard with cinnamon.

CHOCOLATE! It always works for me. Not only does it taste great, but it makes one feel better: " Like other palatable sweet foods, consumption of chocolate triggers the release of endorphins, the body's endogenous opiates. Enhanced endorphin-release reduces the chocolate-eater's sensitivity to pain. Endorphins probably contribute to the warm inner glow induced in susceptible chocoholics." --chocolate.org

I think I will be able to order fresh trout. If it's not too much trouble, I'd love them! ← Here ya go. I've added some notes/tips/tweaks, which you may find helpful. These are both delicious recipes. PAN-FRIED TROUT WITH GREEN ONIONS: (from Bon Appetit Mag) (My notes: The sauce takes longer than indicated, so I cook it before I do the trout and keep it warm on a very low burner (recipe says to cook the trout first). Plus in general, I don't like to set fish aside and keep it "warm" while preparing a sauce, since I find the fish dries out somewhat). Also, I omit the floured coating in the recipe. In addition, I have subbed extra virgin olive oil for the 1 Tbsp butter for the sauce, and it turns out fine OR you can do half butter and half oil. Finally, instead of doing the trout 2 min. per side, I keep it flesh side down about 4-5 minutes or until cooked through. (when you see the recipe, these "tweaks" will make more sense). http://www.epicurious.com/recipes/recipe_views/views/5833 SAUTEED OPEN FACED TROUT (from Gourmet Mag) (Note: This recipe has 2 Tbsp butter in the sauce, so you may want to decrease it - if so, decrease the wine and lemon juice amount, etc - I don't think oil as a sub or half oil and half butter would work here, but who knows). Also, it's a good idea to lower the heat on the sauce after melting the butter (it's melted on high until browned), and before adding the shallots and garlic, - otherwise, the shallots and garlic may start to burn. Finally, remove the pan from the heat before adding the herbs). http://recipes.epicurean.com/recipe/21022/...aced-trout.html Hope this helps you out!

Three excellent lowfat salmon recipes - can use salmon steaks or fillets. (read the reviews and tips at the links). Broiled Salmon With Cilantro And Lime: http://www.recipezaar.com/15911 Spicy Grilled Salmon Steaks With Black Butter:(I omit the black butter - it's not necessary) http://www.epicurious.com/recipes/recipe_views/views/12840 Broiled Salmon with Sweet Red Pepper Sauce: http://www.recipezaar.com/35572 I have some great fresh trout recipes, but you probably don't have access to any. I'll post them if you're interested.

I haven't tried it, but I can tell by looking at the ingredients, it would be too sweet and not chocolatey enough for me - too much sugar and butter in proportion to the cocoa. If you want a fantastic Devil's Food Cake, try the "Devil's Food Cake with Fluffy White Frosting" from Chocolatier. I've made it at least 3 times, and both the taste and texture are excellent. I omit the white frosting, and almost double the chocolate ganache filling, which I use for both the frosting and filling. ***Caution: The recipe doesn't indicate this, but use greased and dusted parchment paper for the layers (I dust it with cocoa powder). Otherwise, the cake layers are so moist they stick to the pans like glue! (Don't ask about the horrible time I had getting them out of the pans the first time I made this cake). http://www.godiva.com/recipes/recipe.asp?id=518

You have good taste. Fresh ground Sumatran and Kenyan beans are both awesome to use with chocolate. I like the convenience of espresso powder, and as long as it is kinda in the background in a cake, tastes just fine. But if I am using a ganache that calls for espresso, for instance, I always use very strong coffee made with Sumatran or Kenyan beans. Its the same difference between instant coffee and fresh ground. ← I think you misunderstood. We were talking about using brewed espresso or brewed decaf espresso, not instant. ← My bad. For me its a moot point though, because I find that the very fine, powdery grind used for espresso makes it taste overwhelmingly bitter and generally not as good as plain old strong coffee made with a coarser grind. Maybe I just haven't had good espresso? ← I know what you mean. I used to get a nice "sweet" (can't think of a decent description, but it's less harsh), decaf espresso blend at Fairway when I lived in Manhattan, but alas, those days are over. So now, what I do is, I buy some ground espresso (luckily, I have a very good source, but it's not as "sweet" as the Fairway blend), and I add some decaf hazelnut to it to round it off/take the edge off, and give it a slightly sweeter taste. I make espresso very strong, actually in a drip coffeemaker, and drink it in mugs with a touch of half and half. Since I drink a much larger portion than a typical shot of espresso, I need the edge taken off a little, so the decaf hazelnut works great. I do about 5 rounded Tbsp espresso to 2 heaping Tbsp hazelnut. It's still very strong, but delicious. When I was in Spain, I used to always get Cafe Cortado, which is a shot of espresso with a tiny bit of milk on top - I can't quite take it straight! As far as adding to cakes, it's also a matter of how bittersweet one's taste runs. I tend to like desserts very bittersweet, as opposed to a few years ago, when I liked things a little less bittersweet, and a few years before that when I liked things even less bittersweet, and many many moons ago, when I hated anything bittersweet and only liked milk chocolate. LOL

You have good taste. Fresh ground Sumatran and Kenyan beans are both awesome to use with chocolate. I like the convenience of espresso powder, and as long as it is kinda in the background in a cake, tastes just fine. But if I am using a ganache that calls for espresso, for instance, I always use very strong coffee made with Sumatran or Kenyan beans. Its the same difference between instant coffee and fresh ground. ← I think you misunderstood. We were talking about using brewed espresso or brewed decaf espresso, not instant.

I use a decaf espresso - it's very very strong - you'd never know if was decaf. It really enhances and deepens the chocolate taste. I'm going to try your idea with the bittersweet chocolate next time with all my tweaks. It should be great.