Tuesday, April 21, 2009

That's Rich!
I've actually been bribed in life with a John-Georges Vongerichten Warm, Soft Chocolate Cake. I'm not kidding. His original recipe calls for bittersweet Valrhona but when I have extra bounty laying around, it's fun to experiment. This time I merged together a few Jembrana origin bars from award winning Amano and Costa Rican Rainforest Alliance bars from the Chocolate Truffle Company of the UK. Together, they made for a super decadent, complex, cake, although I'd add a small amount of extra sugar next time.

1 comment:

Darlene said...

I love that cake - love, love love. My husband makes it on occasion...I think it could probably be one of my favorite desserts - in my top 10, at least.