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Choc. cake: mixing in flour
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? |
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