Chocolate cake with grated chocolate

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PeterS

Chocolate cake with grated chocolate

I am making one of Delia's chocolate cakes with rum. She uses 150g of 70% dark chocolate which should be grated.
I have tried grating the chocolate taken from the fridge and used a grater but this doesn't work very well and is very time consuming so I broke the chocolate into 5g slices and put it into a Magimix Le Mini Plus food processor but the result of that is I end up with varying sizes of chopped chocolate chips some are small and some are large and a bit chunky and a lot of it has been ground to powder. Please can you tell me the best way to grate/chop chocolate for a cake?

I see that Delia recommends using a Kenwood Mini Chopper to do small jobs I wonder if that machine would work better with cold chocolate than the Magimix did. Anyway advice would be appreciated.

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Lindsey, Food Editor

For PeterS

Hello Peter,

When you grate the chocolate it is easiest if you do it when the chocolate is at room temperature or its even easier if the chocolate is a little on the warm side. Use the coarse side of the grater over a tray or dinner plate. Start grating one edge and then turn it and grate the edge nearest your hand (as it will be getting warmer) then grate that edge a little before turning the bar again.
Then weigh the correct amount into a bowl or plastic tub then cover it and chill it well in the fridge before you make the cake. This way the chocolate stays nicely flecked during baking.

I hope that helps

Best wishes

Lindsey

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PeterS

I was using it chilled....

Thank you for such helpful advice.

In her book Delia lists the cake chocolate as "150g Dark Chocolate (minimum 70% cocoa solids) chilled" and that was what I was doing with the chocolate, keeping it in the fridge before using it. Delia obviously meant chilled after grating?

Thank you Lindsey.

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Lindsey, Food Editor

For PeterS

Hello Peter,

You are very welcome.

The book says 150g grated dark chocolate (minimum 70% cocoa solids), chilled

Sorry for any confusion.

Best wishes

Lindsey

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TAJB

grated chocolate

Hello, Lyndsey -- I find grating easier if I hold the chocolate with a small piece of kitchen-roll as this seems to give a degree of control over melted-chocolate finger syndrome !
Tom

 
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