LOOKING for: Ginger's Slices of Sin

19 years ago

I have a couple of questions about this recipe for Ginger or anyone else who has made it. I made it once awhile back, and it was the most delicious thing I've ever put in my mouth!

But I was wondering if I underbaked it. It was soft and gooey in the middle, almost like a mousse, is this how it is supposed to be? I am going to make it again and was considering leaving it in the oven a bit longer?

I baked it in a glass loaf pan, a one-pound size (about 8-1/2 by 4-1/2 at the top of the pan). Should I use a bigger pan, like a 1.5 pound pan? Also, I was considering purchasing a top quality Chicago Metallic commercial loaf pan at Williams-Sonoma, just for this recipe, but I see the recipe says to use a glass pan. Any suggestions?

This is truly such a wonderful dessert, and look forward to indulging, now that the holidays are here and I allow myself some extra calories!!

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Comments (8)

roselin32
19 years ago
I've only made it in glass so can't answer your question about the metal pan.
Mine is uniformly soft, not mousselike, and firms up in the refrig. I would bake it a few minutes longer.
shea
Original Author
19 years ago
Thanks for your response, Roselin.

What size pan did you use? I'm thinking a larger size would help, in addtion to a little longer in the oven.

So yours turned out more like a cake than a mousse?
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carla35
19 years ago
You also need to let it set for days. How far in advance did you make it?
roselin32
19 years ago
I used the same pan you used and it was the same throughout-thicker than a mousse so I just think you need to bake it a little longer.
shea
Original Author
19 years ago
Carla, I chilled it for about 4 days before cutting into it. I will bake it longer this time, Roselin.

Thank you both for your help.
carla35
19 years ago
If baking it longer doesn't help, I would let it set a little longer than four days-maybe closer to a week. It is edible after 2 days, but it really becomes harder and better the longer it sets (and is good for up to 2 weeks)--It really does "improve with age".

Granted, it could be your baking time but I gather you followed the directions, right? I've made it quite a few times and it is really still quite mushy after only a couple days -- sort of like a pudding and not really sliceable. If you let it set closer to a week or so, it gets a lot harder and easier to slice.

maybe ginger is around and can offer her expert opinion/suggestions!

Good luck with your next try.
jackiwolfe
19 years ago
Okay I did a search for the recipe to no avail but I have to see this recipe! Anything with the word "sin" in it sounds good to me!
becky_ca
19 years ago
Here you go - I've had this in my "Want to try" file for a while. So many desserts, so little time...

* Exported from MasterCook *

SLICES OF SIN

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz semisweet chocolate
1/2 cup strong brewed coffee
2 sticks butter -- (1/2 lb)
1 cup sugar
4 eggs -- beaten
1 cup heavy cream

Preheat oven to 350Â°. Line a glass loaf pan w/foil; butter the foil. In the top of a double boiler, melt the chocolate in the coffee. Add the butter & sugar, stirring until the butter is melted. Cool the mixture for 10 minutes. Beat in the eggs 1 at a time. Pour the mixture into the prepared loaf pan. Bake until a crust forms on top, approximately 35-45 minutes. When cool enough to handle, set the loaf pan in enough cool water to come halfway up the pan. The dessert wil rise & fall as it cools. When cool, wrap the pan well & refrigerate for at least 2 days or up to 2 weeks. When ready to serve, beat the cream until stiff (can flavor with 2-3 tsp brandy, but I just used vanilla & a little sugar). Unmold the loaf & slice. Garnish w/cream.

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