New Chocolate Decadence Recipe!!!!

[erinlovesmarc]

So after all the great comments about Alice Medrich's cookbook "Chocolate and the Art of Low-Fat Desserts" I was tempted into ordering it...! Monday I received it and all the recipes looked so good, I just had to make something, I finally decided to make the new chocolate decadence....it was amazing....does NOT taste light at all...DH is already asking when I'm making it again... :D I will definitely be getting alot of use out of this book...

The New Chocolate Decadence

Cooking time: About 40 minutes

Prep time: About 25 minutes, plus at least 8 hours to chill

Notes: For longer storage, wrap airtight and chill 2 days or freeze up to 2 months.

Makes: 12 servings

5 ounces bittersweet or semisweet chocolate, finely chopped
2 large eggs
1 large egg white
1 teaspoon vanilla
1/8 teaspoon cream of tartar
1/2 cup plus 1/2 tablespoon unsweetened alkaline-treated (Dutch process) or regular cocoa
2 tablespoons all-purpose flour
2/3 cup plus 1/4 cup sugar
3/4 cup low-fat (1%) milk

1. Place oven rack in the lower third of the oven, and turn heat to 350 [degrees].

2. With a nonstick cooking spray, lightly coat inside rim of an 8-inch-wide, 1 1/2- to 2-inch-deep round cake pan. Line pan bottom with cooking parchment cut to fit.

3. Place chopped chocolate in a large bowl, and set aside.

4. Break 1 egg into a small bowl. Separate remaining egg. Put yolk with whole egg. Put white in a separate, larger bowl, and add the remaining egg white.

5. Add vanilla to the bowl with yolk. Add cream of tartar to egg whites.

6. Combine cocoa, flour, and 2/3 cup sugar in a 1 - to 1 1/2-quart pan. Mixing smoothly with a whisk, gradually add milk. Stir over medium heat until mixture simmers, about 6 minutes; don't scorch. Stir and cook 1 1/2 minutes longer, then pour hot mixture over chopped chocolate. Stir until the chocolate is completely melted and smooth. Whisk in whole egg and yolk mixture. Set aside.

7. Beat egg whites with cream of tartar at medium speed until whites hold soft peaks. Beating at high speed, gradually add the remaining 1/4 cup sugar, then beat until whites hold stiff but not dry peaks.

8. Stir 1/4 of the egg whites into the chocolate mixture, then gently fold in the remaining whites. Scrape batter into prepared cake pan, and smooth the top.

9. Set cake pan in another pan that is at least 2 inches wider and 2 inches deep. Set pans in oven. Fill outer pan with boiling water to 1/2 the depth of the cake pan. Bake just until center of cake springs back when very gently pressed - it will still be quite gooey inside - about 30 minutes.

10. Lift cake pan from water, and set on a rack to cool. When cake is cool to the touch, cover it with plastic wrap, and chill until thoroughly cold, at least 8 hours or up to 2 days.

11. To release cake, slide a thin knife between rim and cake. Cover pan with a sheet of waxed paper, then invert a flat plate onto paper. Hold pan and plate together and invert; shake gently, if needed, to loosen cake. If cake sticks to pan, place a hot, damp towel on pan bottom for a few minutes; then gently shake pan with plate. Remove pan. Peel off and discard parchment. Invert serving dish onto cake. Supporting with flat plate, turn cake over onto serving dish. Remove flat plate, and discard waxed paper.

12. Cut cake into Wedges with a thin, sharp knife, dipping blade in hot water and wiping clean between cuts. Garnish wedges with raspberries and meringue cream.

Per serving decadence: 153 cal., 34% (52 cal.) from fat; 3.4 g protein; 5.8 g fat (2.9 g sat.); 26 g carbo.; 50 mg sodium; 36 mg chol.

[LakeMartinGal]

Erin, you always have the BEST dessert recipes! Thanks for sharing! :D

[erinlovesmarc]

here's another one that is supposed to be divine...served with whipped cream on top... yum yum...I am trying this one next... :D

Fallen Chocolate Souffle Torte
from 'Chocolate & the art of Low-Fat Desserts'

1/4 cup ground almonds
3 tablespoons plain flour
3 ounces (90 grams) dark chocolate, chopped fine
1/2 cup Dutch cocoa
1 cup sugar
1/2 cup boiling water
2 egg yolks
1 tablespoons brandy
4 egg whites
~1/4 teaspoon cream of tartar

Serves 10
1: Preheat oven to 375 F/ 190 C. Grease and line an 8 inch/20cm sprinform cake tin.
2: Combine chopped chocolate, cocoa and 3/4 cup of the sugar in a large mixing bowl. Pour in the boiling water. Whisk until mixture is smooth and chocolate is completely melted. Make sure any cocoa lumps are dissolved. Whisk in the egg yolks and brandy. Set aside.
3: Combine the egg whites and cream of tartar in a smaller mixing bowl. Beat until soft peaks form. Gradually sprinkle in the remaining sugar and beat on high speed until stiff. Whisk the flour and almonds into the chocolate. Fold about 1/4 of the egg white mixture into the chocolate mixture to lighten it then fold in the remaining egg whites. Pour into the cake pan.
4: Bake for 30-35 minutes until a skewer comes out with a few moist crumbs on it. Cool in the pan. The torte will sink - it's supposed to.

[LakeMartinGal]

You are single-handedly filling up my "dessert" section of my Living Cookbook! :D ... not that I'm complaining at all.... ;)

[testkitchen45]

Love this cookbook! It's in my cookbook stand right now, with about 10 stickies in it of things I've made and loved, and need to key into MCook! This cookbook was a James Beard award winner when it came out, and it's worth every penny.

[erinlovesmarc]

You are single-handedly filling up my "dessert" section of my Living Cookbook! :D ... not that I'm complaining at all.... ;)

Thanks...lol...but it's my DH's fault...someone once told me that the way to a man's heart is through his stomach...so of course I taught myself how to bake and cook...especially to bake...it's funny how true it is! :D

[Aninha]

Does the recipes have nutritional analysis??
I wanted to get it in the library but they don't have it over here. So I guess I would have to order it if I wanted to check it out.
I have seen her other books and liked it a lot. This one sounds like a great book!
Thanks for the recipes!!
Ana

[HealthyinMN]

Does the recipes have nutritional analysis??
I wanted to get it in the library but they don't have it over here. So I guess I would have to order it if I wanted to check it out.
I have seen her other books and liked it a lot. This one sounds like a great book!
Thanks for the recipes!!
Ana

Yes - they are included with each recipe. This book is really good, but hard to find! I'm glad I got my copy when I did - they can be insanely priced as it is out of print.

Servings - 12

Calories - 184
Fat 6g
Protein 3.7g
Carbs 33.5g
Cholesterol 35.9g

[erinlovesmarc]

Does the recipes have nutritional analysis??
I wanted to get it in the library but they don't have it over here. So I guess I would have to order it if I wanted to check it out.
I have seen her other books and liked it a lot. This one sounds like a great book!
Thanks for the recipes!!
Ana

try amazon.com...they sell used copies...I got mine there...the dust jacket is a little worn but besides that it's in perfect condition...I paid $20.00. You could probably try ebay too...

[Aninha]

Thanks for the tips and Joe for the nutritional analysis!
I actually gave in and ordered the book! Yay!!! Can't wait to get it in the mail!
I got it from half.com for $15 (including shipping!)
Ana

[Buechner]

Erin, just wondering which recipe you prefer...the decadence or the torte? They both look delicious.

Thanks,
Jenny

[helios7]

Okay...

I had a $10 gift certificate to Amazon burning a hole in my pocket. Reading this thread made me head over there, and I scored a copy of the book (with certificate applied and shipping costs) for $13. Not too shabby.....

I could definitely use some light desserts in my life...

[cumulus]

Seriously, count me in as another who's about to breakdown and grab this book. That chocolate decadence sounds fantabulous.

And erinlovesmarc- just checked out your blog! You're gorgeous! The blog itself looks like a great resource! I'll be sure to be a frequent visitor :)

[eaufille]

I absolutely loved the chocolate decadence recipe. I made it a few months ago and it was absolutely amazing. I had never made anything like it before and it turned out so good. It was one of those things that you're like, I can't believe I made this, it's just SO good.
I spent the extra bucks to get really good cocoa and chocolate and it was definitely worth it.

Now I'm interested in trying the torte as well. Thanks for printing up the recipe. :)

[erinlovesmarc]

Erin, just wondering which recipe you prefer...the decadence or the torte? They both look delicious.

Thanks,
Jenny

Personally I prefer the fallen souffle torte...but I use hazelnuts in place of the almonds...:D

[erinlovesmarc]

Seriously, count me in as another who's about to breakdown and grab this book. That chocolate decadence sounds fantabulous.

And erinlovesmarc- just checked out your blog! You're gorgeous! The blog itself looks like a great resource! I'll be sure to be a frequent visitor :)

:o :o :o Glad you liked my blog! Next week I will be posting more recipes once I get my laptop! I have so many more favourite dessert recipes, I have quite a bit of posting ahead of me!

You will not be disappointed in the book...it is amazing! The marble cake is really good too!

[erinlovesmarc]

I absolutely loved the chocolate decadence recipe. I made it a few months ago and it was absolutely amazing. I had never made anything like it before and it turned out so good. It was one of those things that you're like, I can't believe I made this, it's just SO good.
I spent the extra bucks to get really good cocoa and chocolate and it was definitely worth it.

Now I'm interested in trying the torte as well. Thanks for printing up the recipe. :)

EXACTLY! Everything I've made so far DOES NOT taste light...that's what I love about her book...I wish she would come out with another cookbook!

[MissFood]

I'm another huge fan of the chocolate decadence. I've never tried the fallen souffle torte, but that sounds like an ideal project for this weekend. :D I should add that I had a taste of the chocolate decadence warm and it was like the inside of a molten chocolate cake -- like an oozy warm pudding. I also tasted it refrigerated (as it's supposed to be served) and thought it was amazing. Frozen, it tastes just like a chocolate truffle.

As a slight aside, I tried the chocolate layer cake recipe from this book, and I wasn't impressed. Maybe I overcooked it, but it was dry. And the chocolate flavor just wasn't that intense. And the glaze/frosting was really a glaze. Just not really what I was looking for in a birthday cake. I was hoping for big luscious swirls of thick chocolate frosting. Oh well.

Has anyone tried anything else? Any smashing successes? Dismal failures?

[erinlovesmarc]

I'm another huge fan of the chocolate decadence. I've never tried the fallen souffle torte, but that sounds like an ideal project for this weekend. :D I should add that I had a taste of the chocolate decadence warm and it was like the inside of a molten chocolate cake -- like an oozy warm pudding. I also tasted it refrigerated (as it's supposed to be served) and thought it was amazing. Frozen, it tastes just like a chocolate truffle.

As a slight aside, I tried the chocolate layer cake recipe from this book, and I wasn't impressed. Maybe I overcooked it, but it was dry. And the chocolate flavor just wasn't that intense. And the glaze/frosting was really a glaze. Just not really what I was looking for in a birthday cake. I was hoping for big luscious swirls of thick chocolate frosting. Oh well.

Has anyone tried anything else? Any smashing successes? Dismal failures?

the marble cake is really good...

[MissFood]

the marble cake is really good...

Hmm...decisions, decisions...

Should make for a fun (and tasty) weekend.

[Buechner]

Erin,
Thanks for the reply...few more questions. Do you store the souffle in the fridge? Also did you use a 9 inch springform...if so, did it take less time? I am looking for something to make ahead of time and want to make sure this will work.

Thanks,
Jenny

[erinlovesmarc]

Erin,
Thanks for the reply...few more questions. Do you store the souffle in the fridge? Also did you use a 9 inch springform...if so, did it take less time? I am looking for something to make ahead of time and want to make sure this will work.

Thanks,
Jenny

I'm at work so I'm not sure what size my pan...I always check my cakes 5 minutes before what the recipe says anyways because everyone's oven is different. My cakes are always done before the recipe says they should be done. I keep checking every 5 minutes after the first time I check because if you overbake your cake won't be as moist.

For the Decadence recipe, I keep refridgerated. For the torte, I just cover with plastic wrap and keep on the counter overnight in the pan itself and remove the next day.

[CompassRose]

The fallen chocolate torte is my favourite! I've made a white chocolate version, by substituting skim-milk powder for the cocoa and using hazelnuts...

I really like the -- I forget what it's called, California Fruitcake? Yummers. And there's a Chocolate Sauce in the "back of the book", it's just cocoa and (supposed to be) buttermilk (but regular or dairy-free milk with a dash of vinegar works) and sugar I think, cooked until thick -- I used to make a jar of that every week, and use it all over the place to make little teeny desserts with sugar-free Jello and such. And many of the cookies are very good, very simple, but excellent basic recipes.

Medrich isn't so good with the light icings and frostings. (Nobody is, I must admit. I've never found a substantially lightened frosting I was truly happy with. But she doesn't appear to be a frosting girl like me.)

[MissFood]

Finally got around to making the Fallen Souffle Torte this past weekend. Another hit, but I think I still prefer the New Chocolate Decadence...but just barely! I followed erinlovesmarc's lead and used hazelnuts instead of almonds.

So far from this book two huge hits, and one "eh".

[erinlovesmarc]

I made the chocolate marble cake again this weekend to bring over to a friend's house for a little party....always delish! :D

[Delanl]

Have you tried the brownies yet? I think they are called Michael's Fudge Brownies, or something like that! I made them last week and they were great. I undercooked them a bit (stupid oven!) so they were extra gooey. I also added a sprinkle of chocolate chips in the batter. I love getting that little burst of chocolate. Very good for a low-fat brownie.

I am going to make the Chocolate Decadence this weekend to take to my parent's for dinner.

[erinlovesmarc]

Have you tried the brownies yet? I think they are called Michael's Fudge Brownies, or something like that! I made them last week and they were great. I undercooked them a bit (stupid oven!) so they were extra gooey. I also added a sprinkle of chocolate chips in the batter. I love getting that little burst of chocolate. Very good for a low-fat brownie.

I am going to make the Chocolate Decadence this weekend to take to my parent's for dinner.

I didn't see any brownies in the book...:eek: Can you post the recipe please?!

[Kingwell]

I disagree with the "frosting" assessment.

I made the tangy chocolate glaze, and it wasn't quite frosting, in that you couldn't make swirls with it, but it wasn't a drippy glaze either, and it was Oh My God good. I am not kidding. Others tasted it and had no idea it was "light."

I put it on CL's Banana layer cake, then another day heated it up a bit and poured it over vanilla gelato with peanuts for my own lower-fat, less preservative-filled peanut buster parfait. SO good.

With only four ingredients--Dutch cocoa, buttermilk, sugar, and vanilla, I was WAY impressed and will definitely make it again. Have I mentioned I love this stuff? :) But that's just me. Try it yourself. ;)

[helios7]

I made the original recipe (Chocolate Decadence) for a small Oscar soiree last night. It was really delicious. The texture was more like a mousse in cake form then an actual cake, but it's possible I undercooked since I had my pizza stone in the oven and that seems to affect baking results for me. But overall - I really liked the recipe.

I can't wait for my book to arrive!

[MissFood]

The texture was more like a mousse in cake form then an actual cake, but it's possible I undercooked since I had my pizza stone in the oven and that seems to affect baking results for me.

Well, if you undercooked it, then I did too! :) Mine was like a dense mousse -- a tad bit fudgier than a mousse. The fallen souffle torte is more like a cake. At least mine was.

[dgeevanson]

I disagree with the "frosting" assessment.

I made the tangy chocolate glaze, and it wasn't quite frosting, in that you couldn't make swirls with it, but it wasn't a drippy glaze either, and it was Oh My God good. I am not kidding. Others tasted it and had no idea it was "light."

I put it on CL's Banana layer cake, then another day heated it up a bit and poured it over vanilla gelato with peanuts for my own lower-fat, less preservative-filled peanut buster parfait. SO good.

With only four ingredients--Dutch cocoa, buttermilk, sugar, and vanilla, I was WAY impressed and will definitely make it again. Have I mentioned I love this stuff? :) But that's just me. Try it yourself. ;)


Would you be willing to post this "icing/sauce" recipe? I don't have this book. TIA Darla

[erinlovesmarc]

I made the original recipe (Chocolate Decadence) for a small Oscar soiree last night. It was really delicious. The texture was more like a mousse in cake form then an actual cake, but it's possible I undercooked since I had my pizza stone in the oven and that seems to affect baking results for me. But overall - I really liked the recipe.

I can't wait for my book to arrive!

I think it's supposed to be a little fudgy...

[CompassRose]

Would you be willing to post this "icing/sauce" recipe? I don't have this book. TIA Darla
Chocolate Buttermilk Glaze and Frosting

1 cup sugar
1 cup unsweetened Dutch process cocoa
1.25 cups low-fat buttermilk
1 teaspoon vanilla extract

Combine sugar and cocoa in a heavy-bottomed medium pot. Whisk in enough buttermilk to form a smooth paste. Stir in remaining buttermilk. Cook over medium heat until mixture simmers and boils, stirring constantly with a wooden spoon (or one of those flat whisks, which is what I use). Make sure you stir into the sides and bottom of the pot. Boil gently for 3 minutes (or 2 minutes if making only a half-recipe), stirring constantly to prevent burning.

Remove from heat and stir in vanilla.

Pour through a fine strainer (I don't think I've ever indulged in this step). Allow to cool, covered with plastic wrap directly on the surface to prevent a skin. (I never do that either. I just pour it into a Mason jar and stick it in the fridge...) Chill several hours or overnight. Frosting will thicken as it cools. May be refrigerated, covered, for at least a week.

This is the thing I used to make all the time. It also works with milk soured with a bit of lemon juice or vinegar, or lowfat soymilk ditto. In fact, I seem to recall it works with just plain milk, too, although it won't have the "tangy" taste. In my more Spartan moments, I've also made it without the sugar, let it cool down a bit, and stirred in Splenda at the end. My favourite thing to do with it was to make a No Pudge single brownie, fold a spoonful or so of this into fat-free Cool Whip, and eat the one on top of the other.

Per serving as per recipe: 2 tablespoons 66 calories, 1.2g fat, 1.5g protein, 15.2g carbs. Makes a bit more than 2 cups.

[dgeevanson]

Thanks Compassrose. I'll try it. Darla

[Delanl]

Better late than never! Here is the brownie recipe, pg. 133.

Michael's Fudge Brownies

1 cup sifted all-purpose flour
1/2 cup plus 1/2 TBSP unsweetened dutch process cocoa
1/4 tsp salt
1/4 tsp baking powder
5 TBSP butter or stick margarine
1 1/4 cups sugar
1 egg
2 egg whites
1 tsp vanilla extract
1 tsp instant espresso powder or coffee powder, dissolved in 1 tsp. hot water

Equipment
8-inch square pan

Position the rack in lower third of the oven and preheat to 350 F. Spray the pan with vegetable oil spray. Stir together flour, cocoa, salt, and baking powder with a whisk. Melt butter in medium saucepan. Off the heat, stir in the sugar until combined (texture will remain sandy). Add the egg, egg whites, vanilla, and dissolved espresso powder. Beat with a wooden spoon about 40 strokes, scraped side of pan as necessary. Add the dry ingredients and beat for anothre 40 strokes, or until completely mixed. Scrape mixture into prepared pan. Spread evenly. Bake 20 to 25 minutes or until a toothpick inserted into the center comes out a little gooey. Cool on a rack. Cut into 16 squares.

Calories per brownie:134, Fat:4.6g % calories from fat: 29% Protein:2.2 g Carbs:22.8 g, Cholesterol 23 mg

[erinlovesmarc]

Better late than never! Here is the brownie recipe, pg. 133.

Michael's Fudge Brownies

1 cup sifted all-purpose flour
1/2 cup plus 1/2 TBSP unsweetened dutch process cocoa
1/4 tsp salt
1/4 tsp baking powder
5 TBSP butter or stick margarine
1 1/4 cups sugar
1 egg
2 egg whites
1 tsp vanilla extract
1 tsp instant espresso powder or coffee powder, dissolved in 1 tsp. hot water

Equipment
8-inch square pan

Position the rack in lower third of the oven and preheat to 350 F. Spray the pan with vegetable oil spray. Stir together flour, cocoa, salt, and baking powder with a whisk. Melt butter in medium saucepan. Off the heat, stir in the sugar until combined (texture will remain sandy). Add the egg, egg whites, vanilla, and dissolved espresso powder. Beat with a wooden spoon about 40 strokes, scraped side of pan as necessary. Add the dry ingredients and beat for anothre 40 strokes, or until completely mixed. Scrape mixture into prepared pan. Spread evenly. Bake 20 to 25 minutes or until a toothpick inserted into the center comes out a little gooey. Cool on a rack. Cut into 16 squares.

Calories per brownie:134, Fat:4.6g % calories from fat: 29% Protein:2.2 g Carbs:22.8 g, Cholesterol 23 mg

I never noticed that recipe in the book before...I just went to look it up inmy book and guess what...the pages were stuck together and I never noticed! :eek: I am definitely making these this weekend...thanks...

[Kingwell]

Compassrose, thanks for having my back on that and dg, sorry I didn't respond faster. I made a mental note to come back and type that in and just didn't get to it. It is so easy though...I'll probably make it next weekend again for a basic nine inch layer cake for a friend.

[jjf]

WOW!!! the new chocolate decadence was amazing - so rich and heavenly. thanks for posting!
i have a question about the fallen chocolate souffle - i'd like to make it for company tonight - my question is, how early can you make it? i thought souffles were supposed to be served immediately, but the recipe states to 'cool on wire rack', so that sounds like it can be made ahead.
for those of you who have made it, how early would you make it for company? also, do you think i could make it in individual ramekins so everyone could have their own? thanks in advance,

jen

[erinlovesmarc]

WOW!!! the new chocolate decadence was amazing - so rich and heavenly. thanks for posting!
i have a question about the fallen chocolate souffle - i'd like to make it for company tonight - my question is, how early can you make it? i thought souffles were supposed to be served immediately, but the recipe states to 'cool on wire rack', so that sounds like it can be made ahead.
for those of you who have made it, how early would you make it for company? also, do you think i could make it in individual ramekins so everyone could have their own? thanks in advance,

jen

I always make it the evening before...I keep in the pan I baked it in and wrap it with plastic and it stays on my counter overnight...You can always make it the afternoon of with no problems....

Never made it in individual ramekins...you probably could though...not sure on the baking time though...

[Buechner]

Has anyone tried this with soymilk? Usually I don't have problems replacing soy with cow's milk, but wanted to check for any previous bad results.

Jenny

[CompassRose]

Tried what with soymilk? I've never had anything not work with soymilk, other than the occasional addition of it to very hot tea (in which case it sometimes curdles).

I'm sure, whatever recipe you're talking about, it would be fine with soymilk.

[Buechner]

Tried what with soymilk? I've never had anything not work with soymilk, other than the occasional addition of it to very hot tea (in which case it sometimes curdles).

I'm sure, whatever recipe you're talking about, it would be fine with soymilk.

The decadence recipe...sorry for not referencing...

[heavy hedonist]

EXACTLY! Everything I've made so far DOES NOT taste light...that's what I love about her book...I wish she would come out with another cookbook!


Can i put in a word for Bittersweet? it is amazing, with many lower fat recipes, and many NOT, and the anecdotes she gives about her "life in chocolate" are priceless. have you got her book Cocolat?

[erinlovesmarc]

Can i put in a word for Bittersweet? it is amazing, with many lower fat recipes, and many NOT, and the anecdotes she gives about her "life in chocolate" are priceless. have you got her book Cocolat?

It's on my wishlist! I really really want all her books :D

[Terrytx]

I made the Chocolate Decadence and it is heavenly! Thanks for posting.

[erinlovesmarc]

I made the Chocolate Decadence and it is heavenly! Thanks for posting.

welcome! I'm so jealous, I need an excuse to make it again, I want some too!

[Buechner]

Has anyone tried making the decadence as individual cakes? I was thinking that a muffin pan would work and obviously a much shorter cooking time. Also I was thinking about using some raspberry-chocolate chips...thoughts or suggestions?

Thanks,
Jenny

[dcollier]

Well, I couldn't take it anymore and just ordered it from Amazon for $10.89. I can't wait to get it!

Denise

[Beth]

You weren't the only one. I missed this thread earlier and was disappointed to see the book was out of print. I went to Amazon and found a copy for about $10. It was being sold by the Seattle Goodwill. Doing good by buying a lowfat, heavily-praised chocolate cookbook by a chcolate expert? How could I resist? :D

[erinlovesmarc]

You weren't the only one. I missed this thread earlier and was disappointed to see the book was out of print. I went to Amazon and found a copy for about $10. It was being sold by the Seattle Goodwill. Doing good by buying a lowfat, heavily-praised chocolate cookbook by a chcolate expert? How could I resist? :D

LOL...you will love the book I am sure...try the Fallen Chocolate Souffle Torte
too - one word - amazing!

[Beth]

I will. I just have to decide whether I try it first or hand it to my son, the budding everything chocolate baker. :D

[PattiA]

Ugh, I don't even love to bake, but I found myself having to buy this book after reading all of your comments.

[dneilson]

Wonder if her new book will be as good!!

http://www.amazon.com/Pure-Dessert-Alice-Medrich/dp/1579652115/ref=pd_bbs_sr_2/103-3318204-6826251?ie=UTF8&s=books&qid=1184859181&sr=1-2

Seems like a Rozanne Gold style to me.

Dolores

[erinlovesmarc]

I caved today and bought a used copy of "Bittersweet"...I was reading reviews on amazon that there are some low-fat recipes in the book...

I think DH is going to kick my butt!!! lol...

[heavy hedonist]

:o :o :o Glad you liked my blog! Next week I will be posting more recipes once I get my laptop! I have so many more favourite dessert recipes, I have quite a bit of posting ahead of me!

You will not be disappointed in the book...it is amazing! The marble cake is really good too!

is it the same marble cake made with olive oil as in Bittersweet? i made that and it was killingly good.

[heavy hedonist]

I caved today and bought a used copy of "Bittersweet"...I was reading reviews on amazon that there are some low-fat recipes in the book...

I think DH is going to kick my butt!!! lol...


just saw your last post-- don't worry, Bittersweet is worth the kicks. just reading the intro is an education in chocolate, and the anecdotes woven throughout are just as wonderful as the recipes. right away, try the homemade cocoa syrup-- you'll never buy it again.

[erinlovesmarc]

is it the same marble cake made with olive oil as in Bittersweet? i made that and it was killingly good.

No olive oil in this one....

Chocolate Marble Cake
(from Chocolate and the Art of Low Fat Desserts)
2 cups cake flour (8 ounces)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp instant espresso powder
1/3 cup unsweetened Dutch process cocoa
1 1/3 cups sugar, divided
1/4 cup water, room temperature
6 tbsp unsalted butter, very soft
1 egg
1 egg white
1 cup nonfat plain yogurt (I used vanilla yogurt)
2 1/2 teaspoons vanilla extract (divided)

Preheat oven to 350F. Grease a 10-inch tube pan.
Sift together flour, baking powder, baking soda and salt into a medium bowl and set aside.
Place yogurt into a small bowl and set aside.
In another medium bowl, whisk together espresso powder, cocoa, 1/3 cup sugar and 1/4 cup water until well combined. Stir in 1/2 tsp vanilla extract. Set aside.
In a large bowl, cream together the butter and the sugar until light, about 3 minutes. Beat in egg, followed by egg white, making sure that the egg is thoroughly incorporated before adding the white. Beat in 2 tsp vanilla extract.
Add the flour mixture to the butter mixture, alternating with the yogurt in three additions (flour, yogurt, flour, yogurt, flour) and mixing at low speed until just combined. Measure out 1 1/2 cups of the yogurt batter and stir into the cocoa mixture.
Spread 3/4 of the vanilla batter into the bottom of the prepared pan. Top with dollops of chocolate batter and top that with the last few dollops of vanilla batter. Use a clean bread knife to gently swirl the batter (make an “S” curve throughout) once.
Bake for 40-50 minutes, until a tester comes out clean. My 10-inch pan usually takes 40 minutes. If you are using an 8-inch tube pan, you will neet to aim for the higher end of the baking time.
Let the cake cool in the pan for 15 minutes before loosening it with a knife and turning it out to cool completely. Store well-wrapped at room temperature.
Serves 12

Nutritional Information: 230 calories and 6.9 grams of fat per serving.

[VAcooker]

I caved today and bought the Chocolate and the Art of Low-Fat Desserts cookbook.

Question: Does cream of tartar go stale over a period of time? I have it on my spice rack but it has been there for who know how long...

Also, where do you all get your instant expresso powder? Can't seem to find it here...not even in Wegmans!!

[erinlovesmarc]

I caved today and bought the Chocolate and the Art of Low-Fat Desserts cookbook.

Question: Does cream of tartar go stale over a period of time? I have it on my spice rack but it has been there for who know how long...

Also, where do you all get your instant expresso powder? Can't seem to find it here...not even in Wegmans!!

I did a search for you on the net, and I read that cream of tartar can be stored indefinitely...I don't know how true that is since I'm no expert...

For the espresso powder...I have found one place that sells it in the city where I live but it's out of the way so I have made it there yet...I read somewhere some time ago that you can substitute with instant coffee powder: 1 tbsp instant coffee for 1 tsp espresso powder...it's always worked for me!

[VAcooker]

Thanks Erin for searching for the tartar answer for me...and also for the expresso powder answer...I just remembered that I do have instant expresso coffee in my pantry and I could just grind that up into a powder...DUH!! It did not occur to me to do so, until I read your response...:o

I am excited to get the cookbook....

[spudugan]

Old thread i see..but i just made Michael's Fudge Brownies and think they are FANTASTIC! No mixer needed-just use wooden spoon. i reduced butter by 1/2 TBS and didn't miss it..might tweak down to a 4TBS total next time. Added extra 2TBS cocoa instead of the 1/2TBS it called for (my mistake..but a good one). Love the slight gooiness inside..baked total 25minutes till a little batter still clung to pick. Now i have to try the New Chocolate Decadence.