I’ve been having problems with this cake. Barring silly mistakes I still get soft lumps of cocoa/flour in the mixture. The cocoa powder is too much to dissolve all in the boiling water (dissolving cocoa in boiling water intensifies the flavor). I could separate 700 cocoa to dissolve in the water next time, perhaps that will help to reduce the lumps too. I might try portioning out some of the milk to heating up and dissolving the cocoa in. Continue reading
Adapted the previous recipe to have almost 10% more flour, reduced cornflour slightly. Shortbread at bnc was easier to work with and mouthfeel was acceptable.
The saputo sable has a floury taste compared to scs which has a creamier flavor. Perhaps I should change the brand of flour i use, there is a floury taste the can be detected across most of cookies. It is more evident when warm, I will taste again the next day.
Update: rolled in Demerara sugar and baked til golden brown like sables at 160C for 22 mins. They were baked on a thick aluminum tray on the bottom rack, as seen in image top and bottom are equally brown. It’s about 5cm in diameter, I would make them smaller next time. The Demerara sugar adds a wonderful sandy crunch 🙂