Making a tried and true flourless chocolate cake this evening, a normally no fail recipe (La Bete Noire from Epicurious.com)...
Ok ok, so i should've known better....faced with two choices at the grocery store...i picked a cheaper ( but seemingly identical) store-brand "pure semi-sweet chocolate chips". Skeptical of impure ingredients, and knowing the difference between those "chocolate flavored" variety chips...i checked the ingredients against the Baker's brand....everything seemed to be in line.
So i've made my cake....in a wider springform...which i thought accounted for it seeming a bit "crunchier" or drier on top. I noticed when adding the chocolate to the melted butter it melted rather quickly.
But normally the top layer of ganache hides all anyway, so i proceed to make it as i normally do. ....cream and the chocolate. Again...the chocolate seemed to melt really fast in the warm cream. Which would have been great, except that it never seemed to totally blend together. It looked a bit ...gritty or something...i could see suspended particles....in what is normally a lovely creamy chocolate ganache.
Anyway, i'm waiting for it to firm up (if it will)...i'm not piping the ganache or anything and it's a cake that's going into work anyway, but i hate having baking come out like this.
Was it the chocolate? Was it old or something?