Comments on: L’Orange

By: Cenk

Cenk — Tue, 01 May 2012 11:22:05 +0000

S - Take a look at David's post on how to use gelatin. You'll find information on how to substitute powdered for sheet gelatin in there. He suggests: "2+1/4 to 2+1/2 teaspoons (1/4 ounce) powdered gelatin = 3,5 (3-by-5 inch) gelatin sheets".

By: S

Mon, 30 Apr 2012 21:49:44 +0000

Hi Cenk, I can’t find powdered gelatin here in Angola (West Africa). I do occasionally found gelatin sheets and if i don’t open my eyes BIG BIG, they are often past expiration date.
Anyway, I wonder what’s the conversion rate to gelatin sheets, if I can even substitute the powdered gelatin to gelatin sheets? Thanks in advance.

By: Cenk

Cenk — Mon, 23 Apr 2012 14:04:43 +0000

Joyce – It is the weight. Hope you like it.

By: Joyce

Joyce — Mon, 23 Apr 2012 10:47:56 +0000

I’m planning to make this cake tomorrow. I have a question. A dumb question actually – 6 oz chocolate. is this the volume or weight?

By: mandakini

mandakini — Fri, 02 Mar 2012 15:02:01 +0000

Thank you very much! I absolutely love you blog, the style of writing and of course the pictures. I really hope they publish your book in english! You Chocolate and Vietnamese Coffee Tart looks absolutely divine and I love vietnamese coffee Oh also made the l’orange again before I got your reply, they turned out much better!

By: Cenk

Cenk — Fri, 02 Mar 2012 10:41:41 +0000

mandakini – I never had a problem with this cake, but if you are, try using cake strips which help correct uneven baking by applying an insulating layer around the outside of a cake. If you can’t find them, you can also make your own by cutting strips of a towel. Fold it a few times for thickness, get it wet and wrap it around the cake pan and fasten with a pin (before it goes into the oven). For rough sides, try applying a thin coat of glaze with a spatula before pouring the whole thing on top.

By: mandakini

mandakini — Wed, 29 Feb 2012 14:48:27 +0000

Thank you for sharing! Such gorgeous pictures and instructions. This cake is AMAZING! Such gorgeous levels of flavours! I have two questions, how do you manage to get your cake so leveled? I pressed down on the cake with a cardboard, but it still had a slight depression in the center when turned over. Also my sides were kind of rough, not smooth like yours. So the glaze kind of looked gunky running down the sides. Looked gorgeous on top though.It tastes awesome! But does not look like your masterpiece.

By: Cenk

Cenk — Tue, 28 Feb 2012 23:20:46 +0000

Paola – The toothpick should come out with a few moist crumbs, but it shouldn’t resemble wet batter. As far as the grainy texture of the lacquer glaze, you might be right. That’s the only thing I can think of. The chocolate mixture should be just hot enough to dissolve the gelatin.

By: Paola Albergate

Paola Albergate — Fri, 24 Feb 2012 00:59:17 +0000

I just tried this recipe out! The photos and your words pulled me in and I had to make it.
So, the cake is cooling now, but I must confess that I’m worried…after baking in the oven for 45 minutes and achieving the crack that you described, and the dome (but not a great dome) when I stuck the toothpick in the center, it came out quite moist. Did I do something wrong? I left the cake in a bit longer, maybe 10 minutes, and then checked again, still moist. So I decided to take the cake out of the oven and let it cool. Anxiously awaiting what happens. If you wouldn’t mind writing me with advice I’d love to to troubleshoot with you. I have a few questions about the lacquer as well, mine seems grainy and I’m wondering if I didn’t fully allow the gelatin to dissolve when I added it to the chocolate? Although it looked like it was alright at the time, when they combined they became grainy. Oh my, I’ve gone on! Please respond with help! THANK YOU!

By: Cenk

Cenk — Tue, 07 Feb 2012 19:09:10 +0000

Rama – You can store it for a few days, but would have to reheat as it will firm up in the refrigerator.