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Does Nigella use natural unsweetened cocoa or dutch-process? I was making Kitchen's Devil's Food Cake (Kitchen, p.253)a couple of days ago and it rose and cracked, and I think it is because of the cocoa. Thanks and lots of love, Noam from Israel.
Hi, I made this cake this morning followed the recipe perfectly as far as I'm aware and measured everything precisely. I placed the mix into the oven immediately after adding and mixing the wet ingredients. My oven manual recommends that sponges be baked in the centre of the preheated oven on 160c on the pizza fan setting However, the mix rose very quickly and cracked on top. It didn't sink when removed and the cake was generally ok. I thought that cakes only cracked when the oven was too hot so can you offer advice to avoid cracking in the future? Perhaps conventional cooking without the fan is better for "wetter" cake mixes. Johnrl
Posted by Noam. Answered on 19th May 2011 at 12.00Read The Answer
I adore the recipe for Nigellas Peanut Butter Squares (Domestic Goddess, p.223), and they are always a yummy treat that are perfect to bring to parties. However, I always find it a challenge to cut them. My best effort so far has been to use a warm knife to slice through them. However, this can be smudgy and messy. If I cut them with a room temperature knife, the chocolate starts to fracture and break. Would you have a solution to this problem?
Posted by hibini. Answered on 18th May 2011 at 12.00Read The Answer
I have been so looking forward to making Carbonnade a La Flamande (Kitchen, p330) but it seems to have gone horribly wrong! I have followed the recipe to the letter but firstly it is swimming in liquid and secondly incredibly bitter. Any suggestions how I can remedy it? I used Leffe - was this a poor choice? I can't say I'm that au fait with my beers. I would really appreciate your help!
Posted by Tobytoes. Answered on 17th May 2011 at 12.00Read The Answer