Comments on: More Sweet Life: DL’s Chocolate Cake with Crème Fraîche http://www.barbraaustin.com/2009/05/more-sweet-life-dls-chocolate-cake-with-creme-fraiche/ Eating, drinking, and writing in Paris Thu, 19 Jan 2012 17:46:55 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Rosann http://www.barbraaustin.com/2009/05/more-sweet-life-dls-chocolate-cake-with-creme-fraiche/comment-page-1/#comment-64569 Rosann Wed, 18 May 2011 17:05:18 +0000 http://serveitforth.com/?p=253#comment-64569 Yes! I have made this twice now. The first time in a springform that let water into the batter. The second time in a pan lined with parchment. Each time the flavor was great but the texture from the middle on down was too crumbly/loose that spooning it up was the only option. Will disposing of the water bath help? Or perhaps treating it like cheesecake and leaving it in the oven with the door open and still immersed help with texture? Yes! I have made this twice now. The first time in a springform that let water into the batter. The second time in a pan lined with parchment. Each time the flavor was great but the texture from the middle on down was too crumbly/loose that spooning it up was the only option. Will disposing of the water bath help? Or perhaps treating it like cheesecake and leaving it in the oven with the door open and still immersed help with texture?

]]> By: Winnie http://www.barbraaustin.com/2009/05/more-sweet-life-dls-chocolate-cake-with-creme-fraiche/comment-page-1/#comment-50952 Winnie Fri, 01 Apr 2011 18:05:34 +0000 http://serveitforth.com/?p=253#comment-50952 I've tried this recipe a few times now. While the flavor is fabulous, the texture isn't: it's so crumbly, it can't be sliced at all without completely falling to pieces. We usually end up attacking it with spoons -- great fun among friends for a casual get-together, but not really appropriate with more formal company. Any suggestions? I love David's recipes, and they almost always turn out well. This one, however, escapes me -- I've run it by several professionals, and nobody can figure out why. I’ve tried this recipe a few times now. While the flavor is fabulous, the texture isn’t: it’s so crumbly, it can’t be sliced at all without completely falling to pieces. We usually end up attacking it with spoons — great fun among friends for a casual get-together, but not really appropriate with more formal company.

Any suggestions? I love David’s recipes, and they almost always turn out well. This one, however, escapes me — I’ve run it by several professionals, and nobody can figure out why.

]]> By: Barbra http://www.barbraaustin.com/2009/05/more-sweet-life-dls-chocolate-cake-with-creme-fraiche/comment-page-1/#comment-157 Barbra Fri, 22 May 2009 22:34:05 +0000 http://serveitforth.com/?p=253#comment-157 David, I was wondering how you'd feel about the tea. I happen to love chocolate with Earl Grey... David, I was wondering how you’d feel about the tea. I happen to love chocolate with Earl Grey…

]]> By: David http://www.barbraaustin.com/2009/05/more-sweet-life-dls-chocolate-cake-with-creme-fraiche/comment-page-1/#comment-156 David Fri, 22 May 2009 16:46:48 +0000 http://serveitforth.com/?p=253#comment-156 Tea? Well, considering the state of coffee around here, that's a valid option Tea? Well, considering the state of coffee around here, that’s a valid option

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