Seasoned Advice Asked by Nel on November 30, 2020
This is a recipe for a dark chocolate cake. It calls for 2 ounces unsweetened chocolate. But I made a mistake and bought the 70%. The recipe also calls for 1.25 cups sugar. I don’t want it to be too sweet, so by how much should I decrease the sugar?
The last time I baked this cake, I used 3 ounces unsweetened chocolate and it was perfectly dark. I want to get the same results. Help!
This is a challenge because not only will the different chocolate change the sweetness of the cake slightly but it will change the texture slightly. One thing you can do is subtract the amount of sugar from the recipe that is in the chocolate. In your case 30% of the three ounces of chocolate is roughly one ounce. This should work for you.
Answered by questie760 on November 30, 2020
Cocoa butter is a cocoa solid. 70% chocolate means that 30% is sugar. The 70 % is made up of cocoa and cocoa butter (and usually a bit of vanilla).
Answered by Bob Gilchrist on November 30, 2020
Just look at the sugar content. It should give you a fair idea。 For example, Ghirardelli 60% cacao bittersweet chocolate has 5 g of sugar per 14 g of product, ~35.7% sugar.
Answered by user87231 on November 30, 2020
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