tag:blogger.com,1999:blog-13695947.post1532118421728847934..comments2024-03-28T07:47:44.433+02:00Comments on NAMI-NAMI: a food blog: David Lebovitz's Chocolate Sauerkraut Cake with Chocolate GlazePillehttp://www.blogger.com/profile/05817049547134774699noreply@blogger.comBlogger36125tag:blogger.com,1999:blog-13695947.post-15357444452384894762011-02-19T14:42:07.730+02:002011-02-19T14:42:07.730+02:00Great to hear that, Kerstin!Great to hear that, Kerstin!Pillehttps://www.blogger.com/profile/05817049547134774699noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-151557219443124522011-02-18T09:42:59.856+02:002011-02-18T09:42:59.856+02:00Thanks for the answer.
I´m not really sure what I ...Thanks for the answer.<br />I´m not really sure what I did wrong. Anyway I made the cake again a day later (as it is always delicious) and this time it was perfect. Delicious and fluffy. :)Kerstin Kleinhttps://www.blogger.com/profile/07521233681681631621noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-86322935738515667022011-02-18T09:05:08.923+02:002011-02-18T09:05:08.923+02:00Mik - hope it was a success!
Maja - care sharing ...Mik - hope it was a success!<br /><br />Maja - care sharing a recipe? It sounds really intriguing!<br /><br />Kerstin - Dutch-processed cocoa powder. Re: the cake not rising - did you put it straight in the oven after mixing all ingredients? The cake contains baking soda and it starts reacting with sauerkraut in the batter within 20 minutes or so. If you leave it out for too long, then it may not rise later in the oven. That's the only thing I can think of. <br /><br />Also - you shouldn't over-mix cake batters (ever). Could either of those two have been the case?Pillehttps://www.blogger.com/profile/05817049547134774699noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-77508281532211191962011-02-06T15:42:13.593+02:002011-02-06T15:42:13.593+02:00I made the cake again, using real sauerkraut this ...I made the cake again, using real sauerkraut this time. Again it was delicious but it didn´t really rise a lot. The cake was a lot fluffier and lighter the last time I made it.<br />"Unsweetened cocoa powder" means the unsweetened unprocessed cocoa or the unsweetend but dutch processed cocoa?Kerstin Kleinhttps://www.blogger.com/profile/07521233681681631621noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-29575925345814731492010-05-25T16:31:27.411+03:002010-05-25T16:31:27.411+03:00Delicious ;)Delicious ;)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13695947.post-9365908119139943792009-12-23T15:23:00.223+02:002009-12-23T15:23:00.223+02:00Mjam, I have to try this :)
I make a cake with bea...Mjam, I have to try this :)<br />I make a cake with beans as the main ingredient and nobody ever <br />guessed it, they usually think it's made of chestnut.<br /><br />MajaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-13695947.post-10188537352396300622008-05-13T18:02:00.000+03:002008-05-13T18:02:00.000+03:00Mine is in the oven right now. The batter was deli...Mine is in the oven right now. The batter was delicious and it smells great, so I have my fingers crossed! Thanks for sharing the recipe.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13695947.post-34946369981784514682008-01-02T20:28:00.000+02:002008-01-02T20:28:00.000+02:00Kitty - tore, et kook maitses! Eks selle tundmise...Kitty - tore, et kook maitses! Eks selle tundmisega on nii, et kui nad teadsid, et seal hapukapsas sees on, siis oskasid ehk aimata. Mina tainas tundsin maitset (või pigem vist tekstuuri?), aga valmis koogis küll mitte..<BR/><BR/>Ksklein – the sauerkraut I’m talking about is fermented shredded cabbage that only consists cabbage and salt. I’m actually not sure what type of sauerkraut Martha Haetter or David Lebovitz used :) <BR/><BR/>Anon. - thank you for elaborating on the topic! <BR/><BR/>Bird’s eye view – I was confused by this butter-stick thing forever myself!<BR/><BR/>Glenna – it was definitely a very moist chocolate cake, with a lovely dark colour! Must have been the sauerkraut indeed!<BR/><BR/>Thredahlia – ma seda retsepti ei olnudki näinud, aitäh! <BR/><BR/>Merle, Oravake - rõõm kuulda, et koogil nii palju uusi fänne on!Pillehttps://www.blogger.com/profile/05817049547134774699noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-69358642226522060712008-01-02T11:00:00.000+02:002008-01-02T11:00:00.000+02:00Tõsiselt hea kook sai. Tänud laheda retsepti eest!...Tõsiselt hea kook sai. Tänud laheda retsepti eest!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13695947.post-47813055303060642862007-12-31T14:57:00.000+02:002007-12-31T14:57:00.000+02:00Mul on selline kõhutunne, et me Eveliniga oleme sa...Mul on selline kõhutunne, et me Eveliniga oleme samal blogil silma peal hoidnud :P<BR/>Mina nägin selist retsepti esmakordselt <A HREF="http://blog.khymos.org/2007/01/14/chocolate-sauerkraut-cake/" REL="nofollow">sellisel lingil</A>. Ise algusest lõpuni proovida ei ole veel jõudnud, aga kamba peale oleme teinud küll ja jäi üllatavalt hea.<BR/><BR/>Meeleolukat aastavahetust!Thredahliahttps://www.blogger.com/profile/15275313477918569026noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-36926778621642266442007-12-30T00:39:00.000+02:002007-12-30T00:39:00.000+02:00What a lovely cake. I know the saurkraut sounds s...What a lovely cake. I know the saurkraut sounds strange but any time we add fruits or veggies to baked goods they always come out so moist. You can tell from your photos just how moist that cake is. Very cool.Glennahttps://www.blogger.com/profile/17528360147805366086noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-46060749913029507052007-12-27T15:30:00.000+02:002007-12-27T15:30:00.000+02:00Tänud hea retsepti eest! Katsetasin ära, oli tõest...Tänud hea retsepti eest! Katsetasin ära, oli tõesti maitsev šokolaadikook.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13695947.post-47569957997440281202007-12-27T13:08:00.000+02:002007-12-27T13:08:00.000+02:00Just saw this - man does the cake look inviting. T...Just saw this - man does the cake look inviting. Thanks for the heads up on the 'stick of butter' measure - i have never understood what that meant and have been known to stand around in the kitchen thinking thin stick? thick stick?bird's eye viewhttps://www.blogger.com/profile/01338332150874851183noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-57560521737292387132007-12-27T11:40:00.000+02:002007-12-27T11:40:00.000+02:00thanks pille and anonymous ;) for your detailed an...thanks pille and anonymous ;) for your detailed answers. now i´m sure i´ll get it right the next time. sauerkraut is pretty common here in germany. i just wasn´t aware of it that the usual sauerkraut you buy is uncooked (just never thought about it) as we always eat is heated here at home.Kerstin Kleinhttps://www.blogger.com/profile/07521233681681631621noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-15649302568184758922007-12-27T11:27:00.000+02:002007-12-27T11:27:00.000+02:00To kskleinUncooked sauerkraut will be sauerkraut :...To ksklein<BR/><BR/>Uncooked sauerkraut will be sauerkraut :-)))<BR/><BR/>Technically it is fermented cabbage. To make suaurkraut, you take (several) cabbage head(s), remove outer leaves and the core part, and cut/grate it to stripes. Then you put some amount of grated cabbage into some container (jar, bucket, osw.) add salt (the rough one), and tread it until it turns wet. Add next layer of grated cabbage and salt, and tread again, etc. When the container is nearly full (you have to leave some room there, otherwise you may have a problem later), cover the grated cabbage with some cabbage leaves,then with some plate, and place something heavy at top - the grated cabbage must remain covered with cabbage juice. Now leave the container somewhere by 10-20 degrees celsius to fermentize (With big container like a bucket, you have to prod it sometimes with something to avoid gases accumulating). After couple of weeks (depends on temperature, and lower is better) you'll have sauerkraut instead of cabbage.<BR/><BR/>When making saurekraut, little granberries or grated carrot is usually added too.<BR/>For best sauerkraut, special cabbage sorts are used. Other cabbage sorts may result in somewhat bitter flavour.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13695947.post-54113898676205870352007-12-26T22:08:00.001+02:002007-12-26T22:08:00.001+02:00well, the cake was delicious anyway! :) and of cou...well, the cake was delicious anyway! :) and of course i´m going to try the true version.<BR/>but there is somekind of language problem for me here. actually here uncooked sauerkraut would be fresh cabbage. as you wrote you used uncooked fresh sauerkraut, is it maybe the cabbage which has been preserved or pickled, but that happens unheated?Kerstin Kleinhttps://www.blogger.com/profile/07521233681681631621noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-51955891767363747152007-12-26T22:08:00.000+02:002007-12-26T22:08:00.000+02:00ma tegin seda kooki ja see sai uskumatult hea. min...ma tegin seda kooki ja see sai uskumatult hea. mina küll selle hapukapsa maitset ei tundnud seal sees, aga mu perekond väitis, et tunneb. igatahes neile ka maitses:)kittyhttps://www.blogger.com/profile/03902176448436066252noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-31585222261500412462007-12-26T21:58:00.000+02:002007-12-26T21:58:00.000+02:00K&S – well, I must admit the idea seemed crazy to ...K&S – well, I must admit the idea seemed crazy to me, too. But I’m really glad I tried it!<BR/><BR/>David – goofy :) And yes, the resulting cake was excellent, really flavoursome and pretty, so I’ll be definitely making it again. (And I’ve pm-d you re: the ‘American metric’ measurements in the book:)<BR/><BR/>Evelin – mis konkreetsel retseptil Sa silma oled peal hoidnud? Enne Davidi raamatu sirvimist polnud ma sellist kombinatsiooni kohanud, aga nüüd leidsin internetist suuremal hulgal hapukapsa-šokolaadikooke. Väga põnev oli igatahes. <BR/><BR/>Melissa – well, you’ve met David personally, you should have a better idea :) Do give this a go!<BR/><BR/>Lydia – you need a lot of imagination here :) Happy holidays to you, too!<BR/><BR/>Anne – well, it was a very moist chocolate cake, so you might be right.<BR/><BR/>Meeta – carrot in a cake, beetroot in a cake, parsnip in a cake – I can imagine – and have tried - all those before. But yes, sauerkraut addition didn’t seem obvious to me until now.. <BR/><BR/>Tartelette – it’s an excellent recipe from David, for sure!<BR/><BR/>Rosa – thank you! I can imagine the face on your charcutier’s face :)<BR/><BR/>Laurie Constantino – David’s recipe is based on Maida Heatter’s version, so you can pick either one of them. <BR/><BR/>Swirlingnotions – when I first saw the recipe, I pointed it out to my dear K, giggling. But then it kept ‘nagging’ me until I had to give it a go.. And yes, I used the same sauerkraut I had bought for <A HREF="http://nami-nami.blogspot.com/2007/12/estonian-christmas-recipes-sauerkraut.html" REL="nofollow">beer sauerkraut</A> (but ‘uncooked’, of course. I simply put a little aside). <BR/><BR/>Ksklein – well, I didn’t think there was any doubt about whether I used sauerkraut or just cabbage in the recipe :) Sorry you used the wrong type of cabbage this time, but hope it doesn’t deter you from trying the true version of the cake again! <BR/><BR/>Annemarie – odd indeed – but oh-so-good!<BR/><BR/>Cenk – thank you! And happy holidays to you, too!Pillehttps://www.blogger.com/profile/05817049547134774699noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-17632887766479296922007-12-25T18:06:00.000+02:002007-12-25T18:06:00.000+02:00Sauerkraut in a chocolate cake? Who would have tho...Sauerkraut in a chocolate cake? Who would have thought other than David! It looks amazing! Happy Holidays.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13695947.post-53435467375162538722007-12-25T15:05:00.000+02:002007-12-25T15:05:00.000+02:00What a very...odd..recipe! Still, I trust your tas...What a very...odd..recipe! Still, I trust your taste buds and I can't say it's not tempting in a curious way. :) Hope you have a very happy holiday!Annemariehttps://www.blogger.com/profile/13611096567139013824noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-75717020273009461842007-12-25T00:27:00.000+02:002007-12-25T00:27:00.000+02:00well, even though i used the raw cabbage. everybod...well, even though i used the raw cabbage. everybody was "oh"-ing and "ah"-ing how tasteful and moist the cake was. i guess i was the only one who could taste the hint of the baking soda.<BR/>the cake is definitely a keeper and next time i´ll try it with the REAL sauerkraut. ;)Kerstin Kleinhttps://www.blogger.com/profile/07521233681681631621noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-87546734591675791702007-12-23T09:26:00.000+02:002007-12-23T09:26:00.000+02:00well... i should have thought about the acid and b...well... i should have thought about the acid and baking soda thing!!! :(<BR/><BR/>but when i read this text: "Granted, one can just nibble the cabbage shreds (an excellent source of vitamin C). Or one can bake a chocolate cake."<BR/>i assumed it would be the fresh cabbage shreds.<BR/><BR/>well... next time!Kerstin Kleinhttps://www.blogger.com/profile/07521233681681631621noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-25866653581521191922007-12-22T23:31:00.000+02:002007-12-22T23:31:00.000+02:00my chocolate sauerkraut cake is in the oven right ...my chocolate sauerkraut cake is in the oven right now. <BR/>actually i wasn´t sure whether you really do use the SAUERKRAUT or the cabbage for this. i used the cabbage this time.Kerstin Kleinhttps://www.blogger.com/profile/07521233681681631621noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-81641690884909539982007-12-22T22:38:00.000+02:002007-12-22T22:38:00.000+02:00Wow . . . I did a triple-take on the title of this...Wow . . . I did a triple-take on the title of this. It looks unbelievable, and I'd imagine the tanginess of saurkraut makes an interesting addition to the cake. Did you use the beer saurkraut you made from the last post?<BR/><BR/>Merry Christmas!swirlingnotionshttps://www.blogger.com/profile/12097757839767757492noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-56888424570793500762007-12-22T21:31:00.000+02:002007-12-22T21:31:00.000+02:00I've been contemplating making this ever since I r...I've been contemplating making this ever since I read Maida Heatter's version, but haven't been able to suspend disbelief long enough to actually make it. Thanks for being the guinea pig -- next time I have sauerkraut, I'll try it!Laurie Constantinohttps://www.blogger.com/profile/04662040688336742830noreply@blogger.com