Author Topic: Malted Chocolate Decadence  (Read 2086 times)

Online denny

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Malted Chocolate Decadence
« on: October 30, 2009, 11:12:49 AM »
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.
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Offline akr71

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Re: Malted Chocolate Decadence
« Reply #1 on: November 12, 2009, 07:54:34 AM »
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?
Andy

Amherst, NS - Canada

Offline nicneufeld

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Re: Malted Chocolate Decadence
« Reply #2 on: November 12, 2009, 10:18:11 PM »
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.

Offline tesla_hv

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Re: Malted Chocolate Decadence
« Reply #3 on: November 12, 2009, 10:56:27 PM »
Do you have any pics of this concoction? 
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Offline BrewingRover

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Re: Malted Chocolate Decadence
« Reply #4 on: November 15, 2009, 07:30:56 PM »
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.
It's such a fine line between stupid and clever.

Offline bluesman

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Re: Malted Chocolate Decadence
« Reply #5 on: November 16, 2009, 07:31:57 AM »
Splendid...I say splendid. That's my word of the day.  ;D
Ron Price

Offline akr71

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Re: Malted Chocolate Decadence
« Reply #6 on: November 16, 2009, 08:41:22 AM »
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.
Andy

Amherst, NS - Canada

Offline bonjour

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Re: Malted Chocolate Decadence
« Reply #7 on: November 16, 2009, 08:45:42 AM »
Make the caramel from DME.

Fred Bonjour
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Offline akr71

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Re: Malted Chocolate Decadence
« Reply #8 on: November 16, 2009, 10:58:40 AM »
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.
Andy

Amherst, NS - Canada

Offline bonjour

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Re: Malted Chocolate Decadence
« Reply #9 on: November 16, 2009, 11:18:39 AM »
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
Fred
« Last Edit: November 16, 2009, 11:21:36 AM by bonjour »
Fred Bonjour
Co-Chair Mashing in Michigan 2014 AHA Conference in Grand Rapids, Michigan
AHA Governing Committee; AHA Conference, Club Support & Web Subcommittees



Everything under 1.100 is a 'session' beer ;)

Online denny

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Re: Malted Chocolate Decadence
« Reply #10 on: November 16, 2009, 02:22:21 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.
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Online denny

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Re: Malted Chocolate Decadence
« Reply #11 on: November 16, 2009, 02:23:45 PM »
Do you have any pics of this concoction? 

Nope, sorry.
Life begins at 60.....1.060, that is!

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Offline akr71

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Re: Malted Chocolate Decadence
« Reply #12 on: November 17, 2009, 07:56:04 AM »
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  :-[
Andy

Amherst, NS - Canada