Luna (Oversize)
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Cassayas
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La Belle Cuisine - More Chocolate Treats

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   Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

 

Lora Brody Chocolate Cake

 

"There's nothing better than a good friend, except a good friend with CHOCOLATE."
Linda Grayson, "The Pickwick Papers"

 

 

 


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 Chocolat
Chocolat
Steinlen, Henri
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 Paris Cafe
Paris Cafe
Wicks, Keith
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Lora Brody Chocolate Cake
Lee Bailey’s New Orleans: Good Food and Glorious Houses
with recipes from Commander’s Palace, Mr. B’s Bistro and The Palace Cafe
by Lee Bailey with Ella Brennan, 1993, Clarkson Potter

Rare and Out of Print Books

Out of Print, Used & Rare

“Guaranteed to make chocolate freaks crazy.”

Serves 8 to 12

1/2 cup water
1 1/3 cups sugar
8 ounces unsweetened chocolate, chopped fine
4 ounces bittersweet chocolate, chopped fine
1 cup (2 sticks) unsalted butter, cut into small pieces, at room temperature
5 large eggs, at room temperature
Dark Chocolate Glaze (recipe follows)
White Chocolate Sauce (recipe follows)

Preheat oven to 350 degrees F. and place rack in the center.
Butter a 9-inch cake pan and line bottom with a circle of parchment.
Butter this as well.
Mix water with 1 cup of the sugar in a heavy saucepan and bring to a
rapid boil over high heat. Boil 2 minutes. Remove from the heat and stir in the chocolate pieces, stirring until completely melted. Stir in the butter until
it melts.
Place eggs in a bowl with the remaining sugar and beat with a hand mixer
just until sugar dissolved.
Add chocolate mixture to the egg-sugar mixture and completely incorporate. Do not overbeat as this can cause air bubbles.
Scrape batter into the prepared pan. Set pan in a sturdy jelly roll pan, surround with hot water, and bake for 25 to 30 minutes.
Allow cake to cool for 10 minutes. Run a knife around the edge to release the cake. Cover top with plastic wrap and unmold onto a baking sheet. Put a flat plate over the cake and flip it over. Peel off plastic wrap. Glaze with the dark chocolate mixture below. Serve small wedges with White Chocolate Sauce.

Dark Chocolate Glaze
1 cup heavy cream
10 ounces bittersweet chocolate, cut into small pieces

Scald cream and stir in chocolate pieces. Mix until melted. Allow to cool slightly before pouring over the cake.

White Chocolate Sauce
1 cup heavy cream
9 ounces good-quality white chocolate, cut into small pieces
1/2 cup Drambuie

Scald cream. Off the heat, stir in chocolate. Stir until melted. Stir in Drambuie.


Featured Archive Recipes:
Ultimate Chocolate Cake Collection
Three Chocolate Cakes (Laurie Colwin)

 

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