How to remove panties in 6 easy steps

[mirror70]

<img src="http://www.cf-cars.com/images/choco1.jpg">

<img src="http://www.cf-cars.com/images/choco2.jpg">

<img src="http://www.cf-cars.com/images/choco3.jpg">

<img src="http://www.cf-cars.com/images/choco4.jpg">

<img src="http://www.cf-cars.com/images/choco5.jpg">

<img src="http://www.cf-cars.com/images/choco6.jpg">

Works every time.

[tex1230]

nice

[jdgang]

now thats funny

[ncermak]

you got my panties off!!!!! Now what?

you got a recipe for that?

[skatha]

you got my panties off!!!!! Now what?

:lol: :lol: :lol: :lol: :lol: :lol:

What a tease

[mirror70]

you got my panties off!!!!! Now what?

Cover your ears while I

:p

Ok, from memory, and remember that these are just guidelines.....

1) 1 stick of butter

2) ~4oz chocolate (semi-sweet chips, but a 3oz very dark (>70%) + 1oz milk w/hazelnut might work too)

3) 1/4 cup heavy cream

4) some vanilla - maybe 1/4 tsp?

5) 1/4 cup flour

6) 2 eggs

7) 2 egg yolks

8) 1/4 cup sugar

Combine 1-4 in a sauce pan, mix while melting until smooth. Remove from heat.

Mix in flour.

Mix 6-8 with a mixer until smooth, thick, and constantly yellow.

Fold the two parts together a bit at a time.

In your dishes of choice (I used 6oz custard dishes), lube them, pour in the goods, preheat oven, bake @ 400ºF (204ºC) for 8-12min. You want to catch them right when the edges begin to set. It'll probably be closer to 8 than 12. Pull it out, cool off a few min, then flip them on to dishes. The big thing is that if you cook them too long or let them sit too long before serving, they will cook all the way through.

I think that's everything. If you make them and they turn out like ****, that's not my fault :-)

[Gleb]

that looks simply amazing!!! I think i'm gonna try it sometime. If this gets my panties off, i'll give you props.

[Erik J]

Ok, from memory, and remember that these are just guidelines.....

1) 1 stick of butter

2) ~4oz chocolate (semi-sweet chips, but a 3oz very dark (>70%) + 1oz milk w/hazelnut might work too)

3) 1/4 cup heavy cream

4) some vanilla - maybe 1/4 tsp?

5) 1/4 cup flour

6) 2 eggs

7) 2 egg yolks

8) 1/4 cup sugar

Combine 1-4 in a sauce pan, mix while melting until smooth. Remove from heat.

Mix in flour.

Mix 6-8 with a mixer until smooth, thick, and constantly yellow.

Fold the two parts together a bit at a time.

In your dishes of choice (I used 6oz custard dishes), lube them, pour in the goods, preheat oven, bake @ 400 for 8-12min. You want to catch them right when the edges begin to set. It'll probably be closer to 8 than 12. Pull it out, cool off a few min, then flip them on to dishes. The big thing is that if you cook them too long or let them sit too long before serving, they will cook all the way through.

If I may add a few more details/suggestions...

1) add a pinch of salt, it will heighten the flavor of your chocolate

2) I would personally not use as much flour, 2 tablespoons will give it just enough body, replace the rest of the flour from the recipe with cocoa powder to really enhance that chocolate punch. Use can use natural or Dutch process cocoa powder.

3) add a little more chocolate to the recipe, maybe 2 more oz. and buy good quality DARK chocolate for maximum effect and melt it SLOWLY over a low heat. A double boiler works best - set the bowl of butter, chocolate and (if you choose to use) cocoa powder, salt, cream over a pot of water set at a low simmer. Don't let the bowl touch the water for best effect. Good chocolate has lots of flavor components that can "cook out" if over heated. Remove the bowl from the heat just before everything has melted to let the residual heat finish the melting. Also you don't really need the cream, but go for it if you want.

4) when mixing the eggs and sugar together with the beaters, whip it until it froths up to a nice airy consisitency (use a high setting), it will only take in so much air. After it froths up fully, mix for 1-2 minutes more on a low speed (this helps break the air bubbles down to smaller size making it more stable). This whole whipping process gives a little bit of a lighter consistency. It will still be a chocolate explosion but won't be as dense as a brick.

**So...

-melt your chocolate, butter, cocoa powder, salt over a double boiler.

-Whip the eggs and sugar to a light froth.

-Let the chocolate cool slighty to room temp before folding in the eggs and flour. It will retain its fluff a little better. Now would be a good time to make sure that you are drinking wine.

-Pour the whipped eggs over the chocolate, sprinkle the flour on top of that. -Gently fold the ingredients together with a rubber spatula or whisk. The trick is to not mix it too much, just enough to barely combine the ingredients together. This step ensures the most tender, cake-like consisitency possible. If you were to just throw everything into a kitchen aid mixer and flip it on high, the result would be a dense and slightly chewy consistency. The flour would "toughen" the batter. The idea here is panty removal (or boxers, chaps, whatever you're into) - I'm just watchin out for my fellow carvers.

-The cooking instructions are pretty much right on. Leave the oven door shut for at least 6 minutes though, opening and closing the door will disrupt the baking. Patience.

-When lubing the ceramic baking dish, rub the inside with butter (of the dish, you perv) don't be shy, the more the merrier. Then I like to coat the inside with a little sugar. This makes removal a little easier and also give the slightest hint of textural contrast. You get just a little crunch to accompany the warm, gooey interior from the sugar coating after unmolding the cake.

Happy Cooking!

[Justin A.]

I think that Eric J. removes alot of panties... it seems that He might even know more than one way!

________

Easy Vape

[willywhit]

If I may add a few more details/suggestions...

Bacardi 151

[mirror70]

2) I would personally not use as much flour, 2 tablespoons will give it just enough body, replace the rest of the flour from the recipe with cocoa powder to really enhance that chocolate punch. Use can use natural or Dutch process cocoa powder.

My only issue with this is that it makes it too close to a flourless chocolate cake, which is also a good panty remover (and it's even easier to make). That's just a personal preference though and nothing really substantial.

I had forgotten about sugaring the dishes - good call on that.

Since the key to this dessert is the molten center, one trick worth trying is to place a piece of frozen dark (>70%) chocolate inside of each immediately before baking. This will help keep the center from cooking through after it's removed from the oven. I did not do this for the ones in the pics.

And to second what Erik said - be gentle! That's the key here. You want to use minimal heat while melting and, once the flour gets involved, the softest gentlest mixing you can. If you work flour too hard, it just turns thick and tough.

And to fine-tune what I said in the original post, when I say to let them cool "a few minutes," I really mean 1 minute, maybe less. You'll need pot holders for this because the dishes will still be near oven-temp when you do it. Waiting longer puts you at risk of cooking the center.

[Gleb]

good chance i'm book marking this cuz it sounds waaay too good to pass up. I'm defintly going to develope my cooking skills because next year, we don't have a caf to go to. Saves $1300 per semester (food is dangerously over priced) and I learn life skills. go me!!!! I'm not that excited but it'll be good to not eat food that gives you explosive diarrhea. They must put laxitives in all the food or something. At least thats what i heard...to relieve stress. I guess it work.

Back on topic though, you know anything good that you can use with cheese cake?

[mirror70]

Do you mean something to go with cheesecake, or a good recipe for making cheesecake?

Keep in mind the following:

1) A girl who falls for cheesecake is either fat or will be soon

2) A girl who falls for flourless chocolate cake is probably rich, so it doesn't matter if she's fat.

[ducking]

:D :D

[Gleb]

LOL!!!!!!! wow never thought of that. You better keep ducking. A good recipe for cheese cake would be nice. I'm all ears:lurk:

[roscoe]

my mom makes those chocolate things and they're damn good.

 

Edited May 11, 2017 by rwcow
removed personal info

[uku]

tested this out yesterday... and screwed it :). luckily no panties to lose involved.

the mistake was quite simple... i flipped all the US measures into european...but degrees . so when i had it all ready to be heated i was thinking, " how the heck do those guys get 400 degrees". so i just used the grill to get as high temp as possible. only later i realised 400 could be in fahrenheit :lol:. (equals ~200 C)

so they were quite burnt. but after removing the black parts they were excellent nevertheless. especially with ice cream.

will try at least once more. thanks for the recipe.

[Allee]

LOL!!!!!!! wow never thought of that. You better keep ducking. A good recipe for cheese cake would be nice. I'm all ears:lurk:

We did the cheesecake thing on a previous thread (it was a funny thread, from what I remember). I think Arcangel was the guru of cheesecake...

[mirror70]

so when i had it all ready to be heated i was thinking, " how the heck do those guys get 400 degrees". so i just used the grill to get as high temp as possible. only later i realised 400 could be in fahrenheit :lol:. (equals ~200 C)

Oh no! Oops :-)

I just edited the post to make the temp Europe-friendly to prevent someone else from making the same oopsie.

[Justin A.]

Another idea would be to roll the top of the cake in sugar after you remove it from baking and then carmelize the sugar with a torch. Similar to Eric's idea, but where his will just give a slight crunch and a sweeter taste, this will give a noticeable flavor and either a gooey texture or a kind of shell over the cake. Think kinda like Creme Brulee or fried Ice Cream, which are also excellent panty removers.

________

Suzuki burgman history

[Erik J]

A cake would be tricky to brulee, there's generally not enough moisture to keep the cake from burning when the torched sugar reaches it's melting point. This would work better in an oven, but then you're cooking your cake more and losing the gooey center.

One way to get tricked out - melt confectioner's (powdered) sugar in a pan over a medium/low heat to a deep golden brown, stir every now and then with a metal spoon to get an even melt (don't let the spoon get too hot). A little sugar goes a long way, a 1/2 cup of sugar will make plenty of caramel to play with. Careful not to burn the sugar.

Then let the caramel cool slightly so it's not so liquidy, it's easier to work with when it doesn't just run right off of the spoon. Using a clean, smooth, metal (preferably stainless steel) surface (back of a pot, metal coutertop, pot lid,etc.) drizzle the caramel into superfine strands of sugar in a random web pattern. Once it hardens (this will happen almost instantly) you have a really cool looking garnish for the top of your chocolate cake. It takes a little practice but it's fun to play with. And be careful with melted sugar, it burns you like napalm in that it sticks and keeps burning you. If it breaks apart, throw it back in the pot of caramel and melt it again. With practice in getting the temerature right, you can wind the caramel around a butcher's steel to get perfect spirals or spring shapes. Pour it over the back of a smooth cup to make a "cage" for your cake. Or if the whole thing frustrates you, throw the hardened caramel sugar into a blender or food processor, grind it up and use it in your coffee in the morning.

To clean the sugary mess out the pan, fill it full of water and bring to a boil. The sugar will just melt and dissolve, no scrubbing.

If you want to make a caramel sauce, melt the sugar to a deep, deep, dark golden brown. Darker than you think it should be - basically shortly before burning. Pull the caramel from the heat and stir to cool slightly. For each 1 part sugar add about 3/4's part heavy whipping cream, a pinch of salt and a little butter. Stir in the ingredients and return to the stove to melt any lumps of sugar. Serve warm or cold. Also works well for pouring over people, warm or cold.

[carverchick]

Why do I all of sudden feel warm and fuzzy. Aww damnit my panties disintegrated. Now that was decadent! Mmm yummy!