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To start, here is the recipe I use for flourless chocolate cake.
This is a food science question about acidity in baking.
I have baked this recipe several times and I love the results. The recipe calls for unsweetened cocoa powder and I have always used natural unsweetened cocoa powder. It has always turned out well.
My dilemma is this: I went to the store today, but because of the recent snow storm they didn't receive their weekend inventory, so all they had was Dutch-processed cocoa powder. I've been reading online about how to substitute Dutch-processed with natural unsweetened, but most recommendations talk about adding baking soda powder to restore acidity. Is this a requirement that applies to flourless chocolate cake? The recipe doesn't call for any baking soda or baking powder.
Please help me, food scientists!
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- 8 years ago
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