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Other than Brewing => All Things Food => Topic started by: denny on October 30, 2009, 06:12:49 PM

Title: Malted Chocolate Decadence
Post by: denny on October 30, 2009, 06:12:49 PM
Here's something you can do with dry malt extract besides make beer!

Malted Chocolate Decadence
1/2 cup (1/4 lb.) butter or margarine
1/4 cup water
6 ounces semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
4 large eggs
3/4 cup malted milk powder  (or you can use DME)
2 tablespoons sugar

In a 2- to 3-quart pan over low heat, stir butter, water, and semisweet and unsweetened chocolate just until smooth. In a mixer bowl, whip eggs at high speed until doubled in volume. Beat in powder, then chocolate mixture and sugar.
Butter a 9-inch cake pan with removable rim. Set pan on 2 sheets of heavy foil, each about 12 inches square; press foil firmly against sides of pan (take care not to tear foil), letting ends extend above pan rim. Set pan with foil into a larger baking pan; pour batter into cake pan.
Put pans in a 350° oven; fill outer pan with about 1 inch boiling water. Bake until center of cake feels set when gently touched, about 45 minutes. Lift foil sides to remove cake from water; cool on rack. Chill at least 2 hours or up until the next day. Remove pan rim. Serves 12 to 16.
Title: Re: Malted Chocolate Decadence
Post by: akr71 on November 12, 2009, 02:54:34 PM
Sweet!  Thanks Denny.  My daughter is always by my side when I'm making a starter, asking for a spoonful of DME.  She then delights in telling me "You know, malt is what they use in whoppers too!", (meaning the candy, not the burger ;) ).  Gee I wonder who told her that's what's in whoppers?...

What does the outer pan with the water do?
Title: Re: Malted Chocolate Decadence
Post by: nicneufeld on November 13, 2009, 05:18:11 AM
It's been a while since I've had DME on hand but that sounds pretty nice!

Cute story about your daughter, akr, mine (my first) is 17 months, and I'm anticipating a brewing assistant in a couple years.
Title: Re: Malted Chocolate Decadence
Post by: tesla_hv on November 13, 2009, 05:56:27 AM
Do you have any pics of this concoction? 
Title: Re: Malted Chocolate Decadence
Post by: BrewingRover on November 16, 2009, 02:30:56 AM
I made this last year about this time and it's the shizznit. I'd say it's about the same size as brownies cooked in such a pan, Tesla.
Title: Re: Malted Chocolate Decadence
Post by: bluesman on November 16, 2009, 02:31:57 PM
Splendid...I say splendid. That's my word of the day.  ;D
Title: Re: Malted Chocolate Decadence
Post by: akr71 on November 16, 2009, 03:41:22 PM
I made this over the weekend.  The daughter and I loved it - the wife, not so much, she was hoping it would be sweeter.  Next time I may make some caramel to drizzle on top.
Title: Re: Malted Chocolate Decadence
Post by: bonjour on November 16, 2009, 03:45:42 PM
Make the caramel from DME.

Title: Re: Malted Chocolate Decadence
Post by: akr71 on November 16, 2009, 05:58:40 PM
Make the caramel from DME.


Interesting idea!  Would the DME need to be treated any differently than table sugar to make the caramel?  I'm also thinking a graham cracker crumb base would be a fun experiment - and yes, I'd mix some DME in with the crumbs, then press it into the base of the pan.
Title: Re: Malted Chocolate Decadence
Post by: bonjour on November 16, 2009, 06:18:39 PM
by volume you need 3/4 c to equal 1/2 c sugar in weight.  I will harden on the surface as it cools/dehydrates.  Works on the porter gingercake in the "Cooked with Beer" section (at least i think it's there)
http://www.homebrewersassociation.org/forum/index.php?topic=148.0 (http://www.homebrewersassociation.org/forum/index.php?topic=148.0)
Fred
Title: Re: Malted Chocolate Decadence
Post by: denny on November 16, 2009, 09:22:21 PM
What does the outer pan with the water do?

It allows it to cook evenly.  Otherwise the outside would get done before the inside.  Be sure to wrap the springform pan tightly with AL foil.
Title: Re: Malted Chocolate Decadence
Post by: denny on November 16, 2009, 09:23:45 PM
Do you have any pics of this concoction? 

Nope, sorry.
Title: Re: Malted Chocolate Decadence
Post by: akr71 on November 17, 2009, 02:56:04 PM
What does the outer pan with the water do?

It allows it to cook evenly.  Otherwise the outside would get done before the inside.  Be sure to wrap the springform pan tightly with AL foil.

I did, and it turned out great.  Once I asked the question, I remembered doing the same thing for creme brule.  The only problem I had was a momentary brain fart - I tried to use a larger springform pan as the large pan.  Suprise, surprise - when I poured the water into it, it just leaked out the bottom  :-[