To dutch or not to dutch..
The difference between dutch and non dutch Cocoa powder is like the difference between Paris and Montreal. Both are french and both are satisfying. One, however is deep, dark, rich and alluring and the other is pleasant. Am I a travel snob? No. But I am a chocolate lover. In fact I feel that when it comes to chocolates I can be promiscuous at times. I find myself devouring and loving all. The good, the bad and the ugly.
I should mention at this point that “dutch” cocoa is a term used to describe adding potassium carbonate to balance the acidity and bring out the rich chocolatey aroma to Cocoa and this is the basic difference between Dutch and Non Dutch Cocoa. I have recently started baking with Dutch Cocoa and I am not sure how to put it but in this way “if you bake and if it is chocolate cakes that you bake and you haven’t used Dutch Cocoa yet, then you haven’t lived” Even though I was a little nervous about the whole business of not using baking soda in the recipe, the outcome was worth the trouble. This cake was just delicious. Dark and satisfying, leaving you dreaming of nothing else but another slice.
For the recipe please click on this link below to this wonderful blog. As for the icing I simply melted 100 g of 65% Lindt dark chocolate in a water bath, added a tablespoon of butter and a cup of sugar icing and whisked with a few spoons of water. http://smittenkitchen.com/blog/2010/08/everyday-chocolate-cake/