Better than salt, this cupboard ingredient reinforces the taste of chocolate in your cakes.
The chocolate cake is a must in French tables. For a most successful experience, you must of course have good raw materials (quality chocolate, soft butter, fresh eggs, a good choice of flour) but a small twist will also be necessary. Get ready to taste an irresistible chocolate cake.
If salt is well known to be an excellent exhausor of taste, especially in Bretons, this ingredient acclaimed by pastry chefs in an even more intense way the taste of your chocolate cake. Instead of the famous pinch of salt, this secret ingredient that we find in all the cupboards will bring a sublime and very slightly bitter note that will go perfectly with chocolate. It is important to note that it must be added in moderation.
There is no need to use the highest cocoa percentage chocolate shelves, get out of the closet of your soluble coffee. And yes, the little secret of pastry chefs is simply instant coffee! And don’t fear, even if you don’t like a coffee follower, its taste will not even be perceptible. What matters is the effect he will produce on your cake …
How to proceed? The gestures is relatively simple! Once you have made your cake dough, all you have to do is incorporate a spoon of soluble coffee diluted into a little lukewarm water into the preparation. Be careful however, if your dough is already liquid, only a spoon of instant coffee is enough. Without the need to dilute it in the water, sprinkle your coffee directly. You will only have to bake.
You have understood this, with this tip that will only take you only a second, your cake will now be more intense in chocolate. Indeed, chocolate likes to rub shoulders with ingredients which have a depth of taste of the same intensity. Finally, you will think of adjusting the dose depending on the proportion of your chocolate cake: in a recipe for 4 people, a teaspoon is enough. On the other hand, we will put 2 spoons in a cake of 6 to 8 people. Good tasting!