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Dec 17, 2013 11:59 AM

melted chocolate + sugar + water - ideas and used

Hey everyone!
So I messed up a recipe and accidentally used double the liquid amount, so now I have 8 ounces bittersweet chocolate [70%], 1 cup water and 1 cup sugar [+1/2 tsp salt], all melted together.
Does anybody have a recipe that uses this concotion?


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  1. What were you trying to make? What else do you have on hand, ingredient-wise?
    Off hand, I am thinking it sounds like you might have the beginnings of chocolate cake?

    3 Replies
    1. re: tacosandbeer

      I was trying to make Maida Heatter's Boule de Neige from book of great chocolate desserts. If it wasn't for the water I could have used it for brownies or flourless chocolate cakes, but the water is what flummoxing me.

      I have flour, eggs, cocoa, butter, cream.. I bake regularly so I pretty much have all the usual stuff.

      1. re: McBrownie

        What about something like Hershey's Perfectly Chocolate Cake? I am sorry I don't know how to add a link from the iPad.

        1. re: tacosandbeer

          Thanks! I searched for the recipe but unfortunately it doesn't call for chocolate [just cocoa].

    2. You could add some whole milk and have hot chocolate.....


        Close, but calls for more chocolate. You need a little more sugar to beat with the eggs, but since you are using 70% I wouldn't worry about it being too sweet.

        1 Reply
        1. How would it taste as sorbet?

          1 Reply
          1. re: jaykayen

            I don't now- are you saying I should churn it? should I remelt it first [I put it in the fridge until I know what to do with it]

          2. This chocolate recipe uses all those ingredients and is delicious. But please, please wait until the day after you bake it to dig in -- it's so much better after at least a day.


            8 oz semi-sweet baking chocolate
            3 c. flour
            1 ½ c. sugar
            2 t baking soda
            1 t. salt
            2 c. water (I use a cup of coffee in place of half the water)
            2/3 c. vegetable oil
            2 T. white vinegar
            2 t. vanilla extract

            Preheat oven to 350 F.

            Melt chocolate in microwave, stirring once or twice during heating. Cool slightly. Grease and flour two 9 ½” round baking pans (be sure to grease the pans very well – the cake is so moist that it can be difficult to turn out – I use parchment rounds at the bottom). Stir together dry ingredients. Add melted chocolate and remaining ingredients. Beat on medium speed until thoroughly blended. Pour into pans. Bake 30-35 minutes or until toothpick comes out clean. Cool for 15 minutes, then turn out onto wire racks to cool completely. Frost with whipped chocolate frosting or as desired.

            2 Replies
            1. re: TorontoJo

              BTW, here's a pretty lengthy discussion of this cake and other people's experience with it: