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How can I 1/2 this recipe???

I'm a novice baker and am attempting to make Bittersweet Molten Chocolate Cakes (from epicurious.com) for dinner tonight (a late Valentine's Day dinner) for myself and my husband. The recipe will yield 8 individual cakes which is way too much. I'd like to only make 4 (the kids will love eating the extras!), but am not sure how to reduce the eggs by half. The recipe call for 3 large eggs and 3 large egg yolks. Any suggestions for me? The rest of the recipe seems pretty easy. Alternately, anyone have a good recipe similar to this that you can make for just 2? Thanks!!

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  1. I find that in many cases, the extra 1/2 egg or 1/2 yolk doesn't make a difference so I'd use 2 large eggs and 2 large yolks. However, you can also use use 2 medium eggs and 2 medium yolks.

    1 Reply
    1. re: AlaskaChick

      I tend to agree with AlaskaChick that it's not that critical, but if you're worried, then you can lightly beat the 2 eggs and 2 yolks (so they are liquid), put them in a measuring cup, and take out 1/4 of the liquid (to end up with 1.5 of each instead of 2). But it's probably not necessary.

    2. I believe that you can also freeze them, uncooked, if you wanted to just make the whole batch. I'd be inclined to do 2 eggs, but remove just a little bit of them before adding - I do that occasionally.

      1. or you could put the three eggs and 3 yolks in a measuring cup and then halve that...use the other half for an omelet...:o)

        1. CJC

          If it is the recipe with the mint chocolate sauce it is outstanding but hard pressed it it will yield 8. jfood made the batter a few months ago in the late morning and placed in the fridge. Then he spooned into the ramekins about 30-45 minutes before he needed to bake them. Just a suggestion. It was for four people.

          And the extra he made for a mid-morning snack the next day. :-)) Yielded another 1.5'ish

          6 Replies
          1. re: jfood

            Thanks, everyone! Never thought of just measuring it all out and removing half... makes sense:) Jfood, I wasn't originally going to make that particular recipe until I read your post from the other day. My only problem was thinking it made 8.... I'm going to try it out now that I know I can make it in batches. Hopefully, I won't screw it up.

            1. re: cjc519

              you see I was being frugal and suggesting use two eggs and remove a quarter rather than three and remove a half. Same result :)

              1. re: cjc519

                BTW - jfood was not enamored with the mint sauce, a lot of work. Some really good vanilla ice cream works great.

                Enjoy. Oh and be real careful when you turn the ramekins over, they are very hot and a little difficult with the cake poofing.

                1. re: jfood

                  I just noticed I only have bittersweet chocolate. Do you think I could use all bittersweet (reciped calls for unsweetened too)? Thanks for the heads up on the sauce. I'm attempting to make my very first "fancy" meal complete with sauces, pommes anna, these cakes, and of course, lots of wine!

                  1. re: cjc519

                    the recipe for the one jfood made uses bittersweet only, no unsweetened

                    http://www.epicurious.com/recipes/foo...

                  2. re: jfood

                    Oops! Never mind, Jfood. I just reread the recipe and it's the sauce that calls for the two kinds of chocolate, not the cake.

              2. I usually err on the side of more fat and better taste so would probably do 3 egg yolk, one egg.