Chocolate – the drink of the Gods, has forever been man’s sinful indulgence. Chocolate comes in many shapes and sizes, and it is used for many recipes, but none surpasses the chocolate cake – first place in popularity.
A chocolate cake can be made from any sort of chocolate. It can be reached from plain, dark chocolate or”sour” chocolate that contains little or no additional sugar. Cakes made with organic chocolate win hands down for they contain a very large proportion of cocoa solids. However, this sort of chocolate is very expensive.
Innovation is the buzzword in chocolate circles now and along with chocolate you will find varied other ingredients added to the cake to woo your taste buds. There is the orange and chocolate angel cake, the tangy cinnamon cake, the hot spicy chocolate ginger crunch cake made with ginger syrup and chocolate cake topped with a somewhat tempering Banana Sauce to name a few. In fact, it seems that almost everything that’s palatable in the kitchen can be utilized as a flavoring in chocolate cakes. Hazelnut is fantastic in chocolate cake and is beetroot (used in chocolate cakes), redcurrant torte chocolate cake is baked and fantastic chocoate and rasin cheese cake.
Chocolate cakes come with vast selection of toppings and decorations. Since chocolate cake by character has a rich flavor, the toppings are deliberately kept light. You can have dates, almonds, honey toppings, fruit sauces or you could have decorations made out of chocolate. You can peel off chocolate curls, scoop off chocolate balls or make designs with contrasting colored melted chocolate. When it comes to decorating with chocolate, the”Covertures” kind chocolate with a glossy finish is the choice of many. There are plenty of choices when it comes to decorating with chocolate. Anything made out of chocolate is sinfully delicious.