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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
by Lee Bailey with Ella Brennan, 1993, Clarkson Potter
Out of Print, Used & Rare
to make chocolate freaks crazy.”
8 to 12
1/3 cups sugar
ounces unsweetened chocolate, chopped fine
ounces bittersweet chocolate, chopped fine
cup (2 sticks) unsalted butter, cut into small pieces, at room temperature
large eggs, at room temperature
Chocolate Glaze (recipe follows)
Chocolate Sauce (recipe follows)
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.
water with 1 cup of the sugar in a heavy saucepan and bring to a
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
eggs in a bowl with the remaining sugar and beat with a hand mixer
until sugar dissolved.
chocolate mixture to the egg-sugar mixture and completely incorporate. Do
not overbeat as this can cause air bubbles.
batter into the prepared pan. Set pan in a sturdy jelly roll pan, surround
with hot water, and bake for 25 to 30 minutes.
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
cup heavy cream
ounces bittersweet chocolate, cut into small pieces
cream and stir in chocolate pieces. Mix until melted. Allow to cool
slightly before pouring over the cake.
cup heavy cream
ounces good-quality white chocolate, cut into small pieces
cream. Off the heat, stir in chocolate. Stir until melted. Stir in
Ultimate Chocolate Cake Collection
Cakes (Laurie Colwin)
Index - Chocolate Recipe
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