oli

Thanks, will keep that recipe for future use. I have to tell you how I progressed. I continued with the original recipe and added the boiling cream to my 4 min. beaten eggs and when I poured it back into my pot to reheat to the recommended boil for 1 min., I noticed that it looked exactly like my genoise batter. So anyway it was hard to tell if it got to boil again point because of the volume of the mixture. I stopped stirring and took it off the heat when I notice that the bottom was just at the point before it would scorch. Its alright and has the consistancy of soft ice cream. I am wondering will it thicken more overnight? The reason I ask is I am putting bits of chocolat in the custard and then using that to fill a cake. Thanks

I think the therm. is off, my guess the recipe is okay, because Wendy tried it some years go and recommended it and did not say there was any problems with recipe. I think you are right about the temp. I have a another cable for the therm and it registers differently. One more question. Would it help if I reheated the runny custard or should I start over again?

The milk and cream are brought to a boil. The sugar, eggs, and cornstarch are whipped in a mixing bowl for 3-4min. When the cream boils it is poring into the beaten egg mixture. It is then returned to the saucepan and heated to 185°F, about 3min. Removed from heat and 2t vanilla extract added and whisked to combine. The custard is transfered to another bowl to cool down(in ice bath). I noticed when it cooled down it continued to stay thin.

I am trying to make desaulniers'Zio Ciccio's Cassata and the custard is not firming up. Its staying quite liquid. The recipe calls for 1C whole milk, 1C heavy cream, 1/2C gran. sugar, 2 eggs, 3 egg yolks, 4 T cornstarch, 2t vanilla extract and 2 oz. chocolate crunchs. This custard does is to be used in the cake. I made sure the milk and cream boiled before I poured it over the egg mixture. Any ideas why custard staying fluid.

Lets not forget, Rigo Jansci, which is a Hungarian Chocolate cake. Almost as famous as Dobos Torte. There is also an interesting story behind this cake aswell.

Now, wait a minute. My Kifli always looks good. My dear mom, bless her soul, made some great looking Kifli. I guess it can be like prezels, some can look very nice and some so, so. But it doesn't matter, at least to me, what it looks like, it just has to taste great.

I just love to having pictures to back up an event such as this. The pictures are truly worth a thousand words. Words can motivate me to a certain extent, but pictures seal the deal, at least for me. Thanks for sharing the event with us.

excellent. I useto think when I first came on board, how can Ling eat all these desserts, day after day, not to mention all the time in the kitchen.

Boy, oh boy, I just keep coming back here to get my fix. These pics are just great. I've been sending them to my employees to get their breakfast juices flowing. O

Thanks for the photos, just emailed them on to fellow workers entitled "Whats for breakfast"

I was curious, would a chocolate mousse as a filling, be too light in this cake? Would I have a problem slicing this cake and the mousse squishing out the sides? Thanks

Absolutely fabulous cake. That definetly going to get a lot of wows from the crowd. Was this a made up dessert or did you follow a recipe? Thanks for sharing. O

This is the recipe I posted on WebFoodpros a while back that Wendy would remember. I am Hungarian, and this recipe is my favorite, and its the only one I use. There are many variations, including adding some almond paste into the mix, which is also very nice. Its the closest to what I remember eating in Hungary and other places in the world that knew how to make them, and that includes the burnt sugar topping, which is traditional. This is a very rich and delectable cake, originally from Budapest 10 egg yolks 6 ounces granulated sugar 1/3 cup heavy cream 8 ounces bread flour 10 egg whites Beat egg yolks and sugar together until thick. Gradually add heavy cream, and stir well to blend all ingredients. Add bread flour, sifted. Mix thoroughly, and fold in stiffly beaten egg whites. Butter heavily the bottom of seven 12-inch layer-cake tins (or use spring-form molds). With a flexible spatula spread with a thin layer of Dobos Mix. Bake at 400F for 10 to 12 min., or until done. Sandwich six layers together with a rich chocolate Buttercream or Ganache Cream. Ice the remaining layer with Caramel Sugar, spreading it on with a spatula. Cut layers immediately into twelve equal pieces with a buttered knife. Mask the cake entirely with chocolate Buttercream and place over the top the twelve cut triangles coated with the Caramel Sugar. A little dot of chocolate Buttercream under each one will help to make it stand up. In some cases the Dobos Torte top is simply coated with melted Couverture of sweet chocolate. (This is the way its done in bakeries that don't have the time or the ability to do it the original way) Dobos mix can also be spread over regular 18 x 24 inch baking sheet pans and sandwiched together with chocolate Buttercream. Cut in long narrow strips, ice with Couverture, and cut to size. For seven baking sheet pans, multiply the formula above by 4 (this is another version of Seven-Layer Cake.) Thanks

Opera Cake. I have great success with Dorie Greenspan's recipe (which is out on the web somewhere...). It's divinely rich, makes enough to serve your crowd, and can be assembled and even frozen ahead. The only day-off (not even last minute) attention is to glaze the cake and through a little gold leaf on there for glitz. ← Ruth, are you going through with the trouble of tempering the chocolate? ← Errmmmm.... tempering which chocolate? You've got cake, buttercream, syup, ganache & glaze -- no tempering there. ← Well, the Opera Torte that I've seen made and in my recipe file, has a tempered chocolate glaze. That's one of the reasons I have not made it yet. But I've been thinking, who cares if its tempered or not, I'll just go for it. ← How curious. I never think of a glaze as being tempered -- because you're adding cream or shortening (or, if you're Alice Medrich, maybe water) to the chocolate to make the glaze, right? And if you're adding liquids or shortening to the chocolate, you're not really going to be tempering it in the standard sense. I'd be curious to see your recipe! If you're interested in investigating a new recipe, the Dorie Greenspan one posted higher up in this thread is really fool-proof. ← You know, I don't have it in front of me, so I will have to wait until I'm home. I think there was one on Great Chefs or similar program, maybe even Wofgang Puck. I might be able to find it, so stay tuned, I might even be wrong all this time. Well, I was wrong after all. One of my recipes combines Coating Chocolate, Couverture Semi-Sweet Chocolate, and Vegetable Oil. The other recipe is a ganache as you stated.

Wow, thats beautiful. It looks exactly, down to the exact style decoration, like the French Pastry Series books.

Opera Cake. I have great success with Dorie Greenspan's recipe (which is out on the web somewhere...). It's divinely rich, makes enough to serve your crowd, and can be assembled and even frozen ahead. The only day-off (not even last minute) attention is to glaze the cake and through a little gold leaf on there for glitz. ← Ruth, are you going through with the trouble of tempering the chocolate? ← Errmmmm.... tempering which chocolate? You've got cake, buttercream, syup, ganache & glaze -- no tempering there. ← Well, the Opera Torte that I've seen made and in my recipe file, has a tempered chocolate glaze. That's one of the reasons I have not made it yet. But I've been thinking, who cares if its tempered or not, I'll just go for it.

The key to making Dobos look spectacular is the burnt sugar. Having made it many times in the past 30 years, doing the traditional topping separates the men from the boys. It does take a nak to make but well worth it.

Synchronicity, Ladybug -- I also made a batch today! I concur: that recipe beats all others I've ever tried. AND, I also concur that the rolls are neither too rich nor two sweet, the two top cardinal sins existing in most cinnamon buns. I want mine to be intensely cinnamony, nongooey, and barely sweet; they should pay a warm and fragrant tribute to the world's most popular spice by perfuming the air for several feet in every direction. These CI non-yeasted babies do just that. Thanks, nightscotsman!! ← You mean, you like them better than Nancy Silverman's Pecan sticky buns?

Opera Cake. I have great success with Dorie Greenspan's recipe (which is out on the web somewhere...). It's divinely rich, makes enough to serve your crowd, and can be assembled and even frozen ahead. The only day-off (not even last minute) attention is to glaze the cake and through a little gold leaf on there for glitz. ← Ruth, are you going through with the trouble of tempering the chocolate?

I've made the linzertorte many times and it is as Abra describes. It is rich and does have a wow factor. I just make it for Christmas and the colours are very festive. It was on the cover of a late 90s Bon Apetite magazine.

You know its been some years now, I'd have to go over the discussions to tell you. FC stands for Fine Cooking, available on your newstand.

Is this the recipe you're referring to? ← Yes

At another site (FC) for some years now, Sue B.'s Moist Chocolate Cake, has been the default chocolate cake. Many different cakes were tried and this one was won and since then most everyone who tries it, agrees. The only other cake that occasionally ties with Sue B is Spago's. So there you have it, 2 cakes that have gone through strenuous, vigorous trial by fire tests, with old time chocolate lovers leaving with chocolate crumbs on their shirts.

I can't find lychee puree in the markets here and don't necessarily want to order any, so I was wondering if I take lychee nut in the can, can I just run it through the blender or food processor to make lychee puree? Thanks

my kinda breakfast