🔕 🔔
Loading…

My Basket ()

All questions

Baked a flourless chocolate last night for a dinner. Stuck to knife when cutting, so I put warm water, then tried Pam on knife. Any other ideas?

I ran warm water over knife, also tried Pam on knife. It still had cake stuck to it when I slice the cake. I used a chef's knife if that matters.

asked by toddnyc over 3 years ago
16 answers 2114 views
8a2c197a eaf6 414d 8be8 e1212df9ad42  nasturtiums
added over 3 years ago

Sometimes flourless chocolate cakes are just tricky like that. Try getting the knife really hot, whether by dipping in a cup of hot water and wiping it dry, or by heating with a torch if you have one (or over a stove eye). Do this between every slice, even if you think you don't need to. I typically use a chef's knife, but some of my coworkers have had better success with a serrated knife. It may have only needed a few more moments in the oven.

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 3 years ago

The best way to cut it is with a hot, wet knife, preferably a flat-bladed serrated one. Run the knife under very hot tap water, give it a shake, make a cut. Repeat as needed.

420908ad 651e 46ac b88a 9cfbd6c602e3  open uri20141010 31964 ysrmyy
added over 3 years ago

Next time try useing a string or dentalfloat

8bbfe648 dc7e 43f9 816b 4de4ae50eec7  photo
added over 3 years ago

Dental floss (not the minty kind!) works great for slicing goat cheese, too. I keep one of those little junior sample packs from the dentist (sorry, Dr.!) in my knife drawer so it's always handy.

4914c223 8394 4cdf b432 a36d3e9d5008  open uri20130531 26380 n0xkpl
added over 3 years ago

thanks for everyone's advice. I ran supper hot water over the knife, and it sort of melted its way through the cake.

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 3 years ago

Yay! That's the idea!

0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added over 3 years ago

Coat the pan with butter..and dust with Coco powder next time.

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 3 years ago

Sam, the pan should always be coated with butter, but dusting with cocoa powder is sort of useless, and with all due respect, it's hard to imagine how it would help slicing in the first place.

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 3 years ago

Sam, the pan should always be coated with butter, but dusting with cocoa powder is sort of useless, and with all due respect, it's hard to imagine how it would help slicing in the first place.

0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added over 3 years ago

Oh no..not needed cynthia..I knew my mistake the moment I posted and just let it ride. Thank you tho. I'd recently made some invidual "Lava Cakes"..and my brain was still in that mode.
Here's the recipe I used..and they turned out great!
It also scales well because it's in gram weights. I just made two, and it didn't need the caramel filling--tho I did stuff a ROLO candy in one. http://sweetdelect.wordpress...

0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added over 3 years ago

@cynthia
My Bad..I wackey parsed the question in my head into about using a knife to remove the cake from the pan..not slicing it. DOH.

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 3 years ago

Sam, I owe you an apology. I did not mean to bite your head off, but I did and I'm sorry. I was in a seriously bad mood at the moment, dealing with posting issues in the latest contest. I should have know better than to open my big mouth when in such a mood. I am very sorry.

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added over 3 years ago

Sounds like the solution might lie not in the knife but perhaps in the cake itself. Whenever I have a problem like that, I simply put the cake into the freezer until it's nice and firm, but not frozen. Chocolate is always much better behaved, in my experience, when it's been chilled a bit. ;o)

4914c223 8394 4cdf b432 a36d3e9d5008  open uri20130531 26380 n0xkpl
added over 3 years ago

Thanks for all your advice. The cake was popped into the freezer for ten minutes, and when it came out, I ran the knife blade under hot water. Cut like "buttah." Treating it this way did the job. Thanks again!

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added over 3 years ago

So glad to hear that. Thank you for letting us know. ;o)

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added over 3 years ago

So glad to hear that. Thank you for letting us know. ;o)