This chocolate cake is special, the cake is dark, moist and deeply chocolatey and the meringue frosting is light, smooth and not overly sweet. Two things that take this over the top is the addition of raw sugar to keep the cake from sticking to the pan and the...
Yield: 2 portions Ingredients: Toasted Hazelnuts 1/4 cup (if tree nuts are a problem you can use toasted pumpkin seeds or roasted peanuts.)Mexican Chocolate, coarse chop 1.25ozSugar 2TCocoa (Natural) 1.3TCornstarch .75TSalt PinchAlmond Milk 1/3 cup (whole milk if...
There has never been a more appropriate cake to use the word moist… sorry. I got this recipe from Chef Jim Maraldo at The Culinary Institute of America when I took his Cuisines of the Mediterranean class. When I make it at home I do not use alcohol, in its place...
Ok, over the holidays I did a lot of research and testing and this is the recipe. After all of the trial and error and attempts with other recipes, Smitten Kitchen has the winner, go nowhere else. These cookies are a labor of love and so worth it. The only change that...
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