My friends all know that I have been a bona fide chocoholic for decades. Bars of rich 70 % dark chocolate are tucked away in my kitchen cupboard, ready to satisfy my chocolate cravings at any hour of the day. You’d also find bowls piled high with Chocolate Kisses in our living room, on our sun porch and in both guest bedrooms at our house. When asked by cooking students to list what I might like for my last meal, I say the only requirement is that it end with chocolate! So when Valentine’s Day arrives each year, I celebrate with a special homemade chocolate indulgence.
This month I pulled out a recipe for a luscious dark chocolate flourless cake that I baked several years ago during a winter visit to Paris, and then adapted for my newspaper column when back home. I had spotted this particular cake in a French cookbook, and noticed that it was prepared with a slightly different twist. What caught my attention was that the sugar was first caramelized, then diced butter and chopped chocolate were stirred into the hot liquid until they melted. Finally, egg yolks and beaten whites were incorporated before the batter was poured into a pan.
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Hi Betty! I just wanted to drop you a note and tell you that I’m cooking my way through your entire Sunday Soup cookbook and blogging about it. I thought you might find it fun. You know, like Julie and Julie, only Manda and Betty! Here’s a link http://www.mandatownsend.com/sunday-soup-1-6/
Thanks for the delicious recipes!
Manda
Thank you so much! I love your photos and am thrilled that we have a Manda and Betty Cooking Project in the works!