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Can I just 1/2 it?

dlish's picture

Can I just 1/2 it? (post #63554)

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Hi everyone! I thought maybe you could help me. I have a recipe for a flourless chocolate cake. It is for a 9 inch pan, but I want to make only a small one. By looking at this recipe do you think I can just 1/2 all the ingrediants? Or do I need to follow some sort of "baker's formula" (is this post in the correct place?) Anyway, here's the full recipe. Enjoy! It's good!

Flourless Chocolate Cake w. Coffee Liqueur

1 pound semisweet chocolate, chopped
1 cup (2 sticks) unsalted butter
1/4 cup coffee liqueur
1 teaspoon vanilla extract
7 large eggs, room temperature
1 cup sugar

Powdered sugar

Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom of pan with parchment paper. Stir chocolate, butter, coffee liqueur, and vanilla in heavy large saucepan over low heat until melted and smooth. Cool to lukewarm. Using electric mixer, beat eggs and 1 cup sugar in large bowl until thick and pale, and slowly dissolving ribbon forms when beaters are lifted, about 6 minutes. Fold 1/3 of egg mixture into lukewarm chocolate mixture. Fold remaining egg mixture into chocolate mixture.

Place prepared pan on baking sheet. Transfer batter to prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 55 minutes. Cool 5 minutes. Gently press down edges of cake. Cool completely in pan. (Cake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 1 hour before continuing.)

Run knife around pan sides to loosen cake. Remove sides of pan; transfer cake to platter. Remove parchment paper. Sprinkle cake with powdered sugar and serve.
Makes 12 servings.

MadMom's picture

(post #63554, reply #1 of 23)

I would half it, but what do I know?  The big question is how to measure 3 1/2 eggs...probably break them and weigh them and if necessary take some out to get the right amount.



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

Glenys's picture

(post #63554, reply #2 of 23)

Half it and use the fourth egg. No worries. You were right.

MEANCHEF's picture

(post #63554, reply #3 of 23)

Or you could weigh the 7 eggs and throw out half.  If it were me, I would use 3 eggs and a yolk - yellow is good

dlish's picture

(post #63554, reply #4 of 23)

You all are awesome!! Thank you, I just knew you would help me!

I think I'll use 3 eggs and a yolk.

I'm making the cake as a little something sweet for a small cocktail party I'm throwing for some friends who helped me with a project. There will only be 10 there, so I didn't want to have a whole big cake.

The rest of my menu is:
Assorted cheeses & salami
carackers
assorted cured olives
cheese straws
pesto straws
fruit skewers with grand marnier fruit dip
Yellow label Vueve Cliquot (I have no idea how to spell it!)

MEANCHEF's picture

(post #63554, reply #7 of 23)

Cracker, straws, straws - a bit too redundant

Glenys's picture

(post #63554, reply #8 of 23)

I like Carr's water biscuits with a cheese course après dinner but otherwise I'm just not a cracker girl. Never buy them. Don't like grissini either unless they're homeade. At least now I can use the trans-fat excuse to avoid crackers.

dlish's picture

(post #63554, reply #9 of 23)

You're probably right. These people are drinkers, so I'm not sure they'll care too much. ;^)
We'll probably go out to dinner/the clubs after the cocktails and nibbles.

I'm doing my big housewarming party next month (50-60 people). I'll have a better menu then -- more of the foodies will be at that one.


Edited 6/16/2005 7:07 pm ET by dlish

Glenys's picture

(post #63554, reply #5 of 23)

With that much butter and chocolate, that little bit of albumen won't do diddly.

Jean's picture

(post #63554, reply #6 of 23)

So, what size pan are you going to bake it in? Will it be a springform?

Veni, vidi, velcro        I came,  I  saw,  I stuck around.


http://www.thebreastcancersite.com

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
dlish's picture

(post #63554, reply #10 of 23)

Yes, I'll be using a smaller springform. I'm not sure what size it is, but it'll make a much smaller cake than 9 inches. Maybe it's 6 inches?

Hmmm ... I wonder if I need to make the whole recipe and just fill the small pan then toss the rest. I wonder if my smaller pan needs more than 1/2 the recipe.

Ugh ... why did you make me think about it?!

8^)

MEANCHEF's picture

(post #63554, reply #11 of 23)

It is just about 40 % of the 9 Inch

dlish's picture

(post #63554, reply #12 of 23)

<sigh> thank you! 8^)

MadMom's picture

(post #63554, reply #13 of 23)

If you take the radius of the pan (that's half the diameter, for the mathematically challenged) and square it, you can compare that to the squared radius of another pan to get the ratio.  In this case, it's 3 x 3 = 9 (for the six inch pan) vs 4.5 x 4.5 = 20.25 (for the nine inch pan.)  That means the smaller pan is between 40% and 45% of the size of the larger pan.  I would use half the recipe, and if it's too much, there's a lot less to toss.



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

MEANCHEF's picture

(post #63554, reply #14 of 23)

Did I just say that?

Jean's picture

(post #63554, reply #15 of 23)

Yes, but not nearly so eloquently.

Veni, vidi, velcro        I came,  I  saw,  I stuck around.


http://www.thebreastcancersite.com

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
MadMom's picture

(post #63554, reply #16 of 23)

Thank you, Jean!



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

MEANCHEF's picture

(post #63554, reply #17 of 23)

Yes, thank you

Glenys's picture

(post #63554, reply #18 of 23)

And not with that flick of the hair that some "do" so well.

MEANCHEF's picture

(post #63554, reply #19 of 23)

Exactly.  Just a simple middle finger

Syrah's picture

(post #63554, reply #21 of 23)

I have missed you, you grumpy old man.

"The truth will set you free. But first, it will piss you off"
Gloria Steinem

"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained." -Marie Curie

dlish's picture

(post #63554, reply #22 of 23)

Thanks for the help everyone. I made the cake last night (1/2 recipe with 4 eggs) It tunred out alright. I pulled the cake out too early and it collapsed. It looks & tastes more like a fudgy brownie. So, I cut it into small squares and covered with a chocolate glaze. I'm calling them truffle brownies.

I will just go with Julia Child on this one -- "If you're alone in the kitchen, who will know?" Indeed, who will know that it was supposed to be a nice cake instead of a "truffle brownie."

BTW ... Did anyone catch the show American Masters onPBS on Wed. night? It was a biography of Julia Child. It was interesting -- what a neat lady! (Was this covered in another thread/section?)

pamilyn's picture

(post #63554, reply #23 of 23)

Yes I saw it. It was a rerun here. Very good. Pamilyn

The purpose of Art is washing the dust of daily life off our souls

Cissy's picture

(post #63554, reply #20 of 23)

Use the small springform and bake the excess in Corningware dishes.  Turn out the leftovers/Corningware and freeze.