Comments on: Recipe for German Chocolate Cake and our Olympic Mitts Winner

By: suzette

suzette — Sat, 11 Feb 2012 21:23:35 +0000

HI, i have the same question, cause you didn’t mention in your procedure what we have to do with the 2 egg whites, cause you only mention the oil and yolks… kinda confusing the word 4 eggs,separated in your recipe… thanks

By: joy

joy — Tue, 13 Sep 2011 08:12:31 +0000

Hi Remy, it’s under the list of ingredients for the Batter: “4 large eggs, separated, plus 2 whites, at room temperature”. Hope that helps!

By: remy

remy — Mon, 29 Aug 2011 10:48:35 +0000

yes truly maam you did not mentioned the egg whites.can you please check it because i want to try your recipe.it looks like so yummy…thanks!! hope you answer it immediately.God bless

By: Jaeny

Jaeny — Fri, 03 Jun 2011 12:33:43 +0000

My goodness, that's like baking guilt and then topping and filling it with guilt lol...but if its that good, I guess we can forgive ourselves sometimes. I think I'll be using wheat free flour so the kids could enjoy it too.

By: Cooking in Mexico

Cooking in Mexico — Thu, 28 Oct 2010 14:51:52 +0000

Joy,

Perhaps Beth’s question is regarding the mention (or lack of) egg whites in the Preparation. Are the whites beaten separately and folded into the batter, or beaten with the oil and yolks?

Thank you,

Kathleen
Cooking in Mexico´s last [type] ..Marissas Mercado Mexicano in Minneapolis

By: joy

joy — Thu, 14 Oct 2010 05:57:04 +0000

Hi Margarita, I think your result was mainly due to your flour substitution. Gluten free baking is not as simple as substituting one gluten free flour for wheat flour. I read that it’s advisable to use 3 different gluten free flours and a binder to act as the gluten, such as guar gum or Xanthan gum. I don’t know much about gluten free baking, but try searching online for homemade gluten free mixes so you will have an idea of the combination of flours you can experiment with. Hope that helps.

By: Margarita Odette

Margarita Odette — Sat, 09 Oct 2010 21:05:21 +0000

Hello, I tried this cake recipe few hours ago but somehow couldn’t achieve the same result as you, my cake really wasn’t looking that good (atleast it tasted good). What kind of chocolate are you using? Maybe it’s coming from the flour I used, I have a gluten intolerance so I used Rice flour instead of usual wheat flour.

By: joy

joy — Tue, 14 Sep 2010 16:51:05 +0000

Hi Beth, under “Batter”, the 4th bullet, “4 large eggs, separated, plus 2 whites, at room temperature” — plus 2 whites. Happy baking! I love, love this cake.

By: Beth

Beth — Tue, 14 Sep 2010 05:08:00 +0000

I’m probably overlooking it, but I don’t see mention of the egg whites in the recipe? Sorry – I’ve looked a couple of times…it is totally possible I am just being a dolt as I’m so tired!

By: Elijah Lewis

Elijah Lewis — Tue, 25 May 2010 18:42:27 +0000

Dark chocolate is my favorite kind of chocolate. Chocolates have some natural antioxidants too.’”*