Thank you, MTT, I was happy with the outcome, I’m curious to see how the chocolate crust will hold up overnight.
Is it a chocolate crust or a cocoa crust ?
Family made Persian Love Cake for me. I loved it as it has most of my favourite flavours.
They had their share of adventures, e.g. cake stuck to the pan and shredded, dried rose petals not as fragrant as fresh, etc.
But delicious, so all’s well. From here
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What a beautiful cake - and clearly made with love as the name implies.
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Noting that the cookbook Standard Baking Co Pastries is NOT one to get as an eboook. I checked out the ebook from my library. The ebook is missing table of contents and index, and links. Page numbers for base recipes (such as the tart crusts or various fillings) so carefully referenced within the text don’t match the ebook page numbers.
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That’s so unfortunate, clearly a digital formatting problem of some sort. The hardcover is just fine, although I wish the font was larger. I’ve had the book since it was published and I’m surprised that the price is still so high, a product of its popularity I guess. I can attest to the quality of the products at the bakery, they are superb!
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The Chocolate Tart Dough, pg. 157, is Cocoa Barry. I’ve made several other chocolate tart doughs and they have all used cocoa, I’ve not seen one made with chocolate.
Ok. The reason I asked is that I find that cakes made with cocoa are dry, even when the cocoa is first bloomed in water. I discussed this with a professional baker, and he said the same thing. He told me that when they make cakes with cocoa they add a bit of chocolate to counter the dryness.
Perhaps the fat content of the cocoa has some bearing on that. I would think cocoa in the 22-24% fat range would be a plus in cakes. I find Eating Well’s “Died and went to Heaven “ chocolate cake to be fine and I think Margaret Fox’s Amazon cake is also moist. King Arthur has an unusual sourdough chocolate cake that is very moist, made it twice and will make again shortly, a half recipe is sufficient for us.
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Yeah I make some VERY moist cakes with cocoa powder only. Like this:
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Thanks for the precise “Chocolate Tart Dough” recipe name you mentioned, Nannybakes. I was able to use the search-in-book feature of Libby and found the Basic Recipes section starting on p. 245 of my copy of the ebook, with that dough recipe first-up in the section.
And I also must take-back the “no table of contents” criticism, since there actually is one embedded that lists/links to each recipe’s ebook page number. It’s just not visible / displayed when reading by swiped page-turns from the front cover of the ebook, which jumps from the copyright and forward notes right into ingredients and recipes pages.
The recipes I’ve browsed so far look delicious and very-much feasible in a home kitchen. Thanks for the mini-review!
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Good news that you were able to access some of the recipes! The formatting doesn’t seem particularly user friendly, but good luck with the baking, I hope we get to see the results.
@CaitlinM, back in our CH days I took a close-up of a tart I made so you could see that the crust turned out of the ring cleanly. Do you remember and have the recipe? I’d like to get a hold of it if you do. This was the picture.
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@BarneyGrubble, I believe that was Dorie Greenspan’s amaretti chocolate torte. As I recall, you doubled the recipe and baked it in an 11-inch tart pan instead of a single recipe in an 8-inch cake pan. It was inverting it from the cake pan that messed up the edges for me, but baking it in a pan with a loose bottom avoided that for you.
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Bravetart’s Boston cream pie - which I had made before successfully. This was going out to friends who didn’t complain about the eventual slip slide. So glad I took this pic right when I finished! Put it in the fridge awaiting friend to come and pick it up. Very sad, the Tahitian cream
(Which tasted amazing), was really oozing out all around. Packed it up and later heard rave reviews so all fine in the end. But it was an architectural disaster.
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Wow! Amazing memory! Thank you.
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This looks delicious. I’m not familiar with this book and, unfortunately, the bakery. Have you made other recipes from this book?
@Nannybakes was the one who made the pear tart pictured and mentioned the cookbook, inspiring me to check it out from the library as an ebook. I’ve not made anything (yet) from it, @riley.
I hope this link works for anyone interested in taking a look at the book we have been discussing, “Standard Baking Co. Pastries”. Their website also has photos of many of their products included in the book.
And to clarify the pear tart , the chocolate crust was the only component that was taken from the book, the balance of the tart was of my own devising. I’ve recently made several different tart crusts from the book , also the lemon tart which was very good. I’ve had the book for ten years and can’t remember with assurance what else I’ve baked from it, but my impression of the recipes in the book is positive. I bought the book as a result of sampling several of their offerings.
@riley @MidwesternerTT
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