Hello,

There's a recipe for a wonderful boiled chocolate cake. This looks a lot like
it:
http://www.mouthwateringmunchies.com/?p=2011

At one point you get a cooled, pretty runny chocolate liquid and then you add
the eggs and flour. The trouble is that it's very difficult to mix in the flour
without getting any lumps. You could mix it with a machine mixer, but I've found
that it produces an inferior cake compared with folding in the flour gently by
hand, I guess because you lose the gas. So, you either get a reasonable cake
with no lumps of flour or a fantastic one with lumps. Are there any tricks to
gently mixing in the flour with no lumps?

On Nov 10, 10:45*pm, "DavidW" > wrote:
> Hello,
>
> There's a recipe for a wonderful boiled chocolate cake. This looks a lot like
> it:http://www.mouthwateringmunchies.com/?p=2011
>
> At one point you get a cooled, pretty runny chocolate liquid and then you add
> the eggs and flour. The trouble is that it's very difficult to mix in the flour
> without getting any lumps. You could mix it with a machine mixer, but I've found
> that it produces an inferior cake compared with folding in the flour gently by
> hand, I guess because you lose the gas. So, you either get a reasonable cake
> with no lumps of flour or a fantastic one with lumps. Are there any tricks to
> gently mixing in the flour with no lumps?

Make sure you sift the flour before adding it to the batter and don't
try to add it all at once. You'll get lumps. You have to gradually
mix together the wet and the dry. Fold in about a third cup of
flour and when that's mixed in fold in another third cup etc.
Another way you might want to try is instead of adding the flour to
the liquid, add the liquid to the flour. Start with enough liquid to
form a batter and then gradually add the rest.

In article >,
"DavidW" > wrote:

> Hello,
>
> There's a recipe for a wonderful boiled chocolate cake. This looks a lot like
> it:
> http://www.mouthwateringmunchies.com/?p=2011
>
> At one point you get a cooled, pretty runny chocolate liquid and then you add
> the eggs and flour. The trouble is that it's very difficult to mix in the
> flour
> without getting any lumps. You could mix it with a machine mixer, but I've
> found
> that it produces an inferior cake compared with folding in the flour gently
> by
> hand, I guess because you lose the gas. So, you either get a reasonable cake
> with no lumps of flour or a fantastic one with lumps. Are there any tricks to
> gently mixing in the flour with no lumps?

Balloon whisk.

Miche

--
Electricians do it in three phases

wrote:
> On Nov 10, 10:45 pm, "DavidW" > wrote:
>> Hello,
>>
>> There's a recipe for a wonderful boiled chocolate cake. This looks a
>> lot like it:http://www.mouthwateringmunchies.com/?p=2011
>>
>> At one point you get a cooled, pretty runny chocolate liquid and
>> then you add the eggs and flour. The trouble is that it's very
>> difficult to mix in the flour without getting any lumps. You could
>> mix it with a machine mixer, but I've found that it produces an
>> inferior cake compared with folding in the flour gently by hand, I
>> guess because you lose the gas. So, you either get a reasonable cake
>> with no lumps of flour or a fantastic one with lumps. Are there any
>> tricks to gently mixing in the flour with no lumps?
>
> Make sure you sift the flour before adding it to the batter and don't
> try to add it all at once. You'll get lumps. You have to gradually
> mix together the wet and the dry. Fold in about a third cup of
> flour and when that's mixed in fold in another third cup etc.

I haven't made it for a while, but I'm pretty sure I would have done it that way
(if not thirds, other sized portions, but not all at once).

> Another way you might want to try is instead of adding the flour to
> the liquid, add the liquid to the flour. Start with enough liquid to
> form a batter and then gradually add the rest.

Yes, that's an interesting possibility, though I wonder how that would affect
the air (or CO2 from the soda) content.

Miche wrote:
> In article >,
> "DavidW" > wrote:
>
>> Hello,
>>
>> There's a recipe for a wonderful boiled chocolate cake. This looks a
>> lot like it:
>> http://www.mouthwateringmunchies.com/?p=2011
>>
>> At one point you get a cooled, pretty runny chocolate liquid and
>> then you add the eggs and flour. The trouble is that it's very
>> difficult to mix in the flour
>> without getting any lumps. You could mix it with a machine mixer,
>> but I've found
>> that it produces an inferior cake compared with folding in the flour
>> gently by
>> hand, I guess because you lose the gas. So, you either get a
>> reasonable cake with no lumps of flour or a fantastic one with
>> lumps. Are there any tricks to gently mixing in the flour with no
>> lumps?
>
> Balloon whisk.

Do you think that would eliminate the lumps without the detrimental effects of a
machine mixer? The recipe calls for folding in the flour, which is usually
because the liquid should be disturbed as little as possible.