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Article: KITCHENDETECTIVE: Chocolate cake, hold the frosting; 'Almost' fallen recipe helps keep flavor in dessert
- Article from:
- Charleston Daily Mail
- Article date:
- January 29, 2003
- Author:
CopyrightCopyright 2003 Charleston Daily Mail. Provided by ProQuest LLC. (Hide copyright information)
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I was looking for a one-layer chocolate cake that was rich enough
to be served on its own with perhaps a dollop of whipped cream.
I didn't want to have to frost it or soak it in sugar syrup and,
most of all, I didn't want two layers. I was searching for a
luxurious chocolate taste and texture, but not a damp, thick over-
the-top flourless chocolate cake that I find hard to stomach.
I started with a recipe that I had developed for The Dessert Bible
that was an "almost" fallen chocolate cake. First of all, a real
"fallen" chocolate cake is that ubiquitous dessert found at thousands
of restaurants which is basically an undercooked chocolate cake,
often served in a ramekin or small bowl.
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