Sunday, June 24, 2007

tips for chocolate cake recipe

I should have mentioned that I warm both gelatin and chocolate/butter in microwave on low, taking it out and stirring every 30 - 40 seconds. It works the best for me and I get really smooth consistency.

Another thing: I do not just add gelatin to chocolate/butter, but fold some cream cheese into gelatin first to cool it and avoid lumps.

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