dpchef

I'll be retesting the recipe next week. I'm going to try two additional yolks and turn the temp down to 300 degrees from 325 convection and cover only the cake. In a water bath. I'll see how it responds.

I also thought about what Lisa posted. Since there is a difference in milk content I'm going to up the eggs. If you want a tighter baked custard you'd up the egg ratio maybe this will do it too.

Bête noire is a strange type cake. Butter and chocolate are melted together. Then a sugar syrup is added. Then whole eggs beaten and strained are beaten in. Baked in water bath. Overall texture close to light fudgy to dense mousse. I want to plate the dark on the same plate as the white so I'd like the textures close. I'm having more trouble with the top browning too much and the darker area is almost chewy. I'm going to try a tight cover this time.

I am recipe testing for a new menu. Has anyone done a Flourless white chocolate torte but really without almond meal? I've been working on converting a bête noire recipe but it's been a little tricky. Anyone with any thoughts? DP