Tagged: ‘chocolate’

The Original Tunnel of Fudge Cake

The Tunnel of Fudge Cake is somewhat of a legend in cake making land and precursor to the now-hot restaurant dessert of individual chocolate cakes with a oozing, under baked center that looks like a thick sauce. Tunnel of Fudge was a Pillsbury Bake

Its still going strong/ the 44th Pillsbury Bake Off for home cooks last April at the Waldorf Astoria Orlando hotel/photo courtesy of FoodGal Carolyn Jung, who was a judge for the Sweet Things category/the grand prize is a cool $1 Mil Cash

Off Winner decades ago and has never lost its appeal.

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Chocolate Cake of the Month: Black Forest Chocolate Cherry Cake

When asking many of my friends what their favorite winter layer cake is, I am always surprised when most of them emphatically reply “Black Forest Cake!” Never having made it myself and finding bakery versions much too sugary with canned cherry pie filling, my interest perked up when a friend told me of the best Black Forest Cake she ever had; it was from an old recipe printed in Bon Apétit magazine in the 1970s.

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Chocolate Cake of the Month: Black Russian Bundt Cake with Coffee Glaze

Lets make a chocolate cake. Dense and sweet. Add coffee and chocolate liqueurs. A thin icing dripping down the sides, a hit of sweet in every bite. Bake it in a Bundt pan so it looks special.

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Alice Medrich’s One Layer Fudge Cake

This beautiful one-layer cake has the wonderful, fluffy texture you expect to get from boxed cake mixes, but with a made-from-scratch flavor they never touch. There are no artificial ingredients. It takes the same amount of time to mix as a box mix.

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The Microwave: Robert’s Adult Fantasy Chocolate Sauce

Robert is my friend Robert Lambert, who is a wiz in the kitchen. He knows his stuff about chocolate, having been a private dessert chef making designer-style, lip-smacking good fantasy chocolate desserts for the likes of Joan Collins and Lily Tomlin in his cooking-in-Hollywood days.

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Chocolate Chip Cookies-1

Chocoholics live in a world that is defined by passionate words-everything from love and crave to addiction and indulgence. Some prefer milk chocolate, others dark. Europeans have a developed palate for white chocolate that Americans haven’t got yet. Everyone loves chocolate baked into cookies. It is culinary luxury in a bite and even the most timid baker longs to bake the perfect batch.

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Zucchini Chocolate Bundt Cake/Chocolate Cake of the Month

We know that adding grated vegetables, such as carrots or beets, contribute to making a deliciously moist cake with that little something extra. Well, zucchini does, too.

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The Microwave: Chocolate-Covered Fresh Strawberries

Who in the world invented chocolate covered fresh strawberries? I certainly never would have thought of such a combo, but here it is and it is one of the premier ways to use those beautiful over sized strawberries to their best advantage. One day they just appeared and every catering job I did after that wanted to have the dipped fresh berries for dessert. Dipped strawberries are really expensive, a few dollars a piece, if you buy them.

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The Microwave: S’Mores Hit The Big Time

The gooey childhood delights composed of melted marshmallows and chocolate bars sandwiched between two graham cracker squares are one of the newest members of the creative home kitchen.

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The Universal Crescent: Croissants

Long the domain of the professional baker, croissants are made by following a logical set of simple instructions to create a dough with over 150 layers, the same technique used in creating Danish pastries, another Viennese invention. When I review my past baking class schedules, I find that making croissants has been a top request from students for years; I have taught this workshop dozens of times with great success. This recipe not only makes fabulous croissants, but the stuffed variations are worth the time. This is a skill to be practiced many times, so if you feel gawky in the beginning, be assured you are on the right track.

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