wetcw@pyuxa.UUCP (T C Wheeler) (03/13/84)
Help. I am still looking for the answer to the Torta recipe riddle. That was the recipe for the chocolate (slightly bitter) pie, cake, or whatever it was. The recipe called for 1 cup plus 2 tbs of Espresso. Is it supposed to be the dry grounds, dry instant, or a cup, like to drink? Please post the answer as there are several others who are a bit confused. T. C. Wheeler
anita@ut-ngp.UUCP (03/15/84)
Unless a baking recipe specifically calls for dry coffee (generally
instant then) you should assume that it means BREWED coffee in a
liquid form. If you were to put in ground uncooked coffee it would
not dissolve but would remain gritty and bitter. Besides, a
cup of ground coffee is an immense quantity. I would try liquid.
Anita Cochran Astronomy Dept. Univ. of Texas at Austin
...seismo!ut-sally!ut-ngp!anita or ...seismo!ut-sally!utastro!anitasysate@fluke.UUCP (Craig Smith) (03/17/84)
I tried the chocolate torta recipe with very strong brewed coffey (I used espresso ground french roast decaff, about half again as much grounds as you would normally use in a Moleta coffee device). The sauce is alarmingly liquid until you add the eggs, after which it turns into kind of a pudding. The result after baking is an entirely satisfying tort with the consistancy of a chocolate truffle. Craig Smith ..!fluke