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Spirited Cooking: Nocino Chocolate Cake

Serious Eats Caroline Ford 1 comment

I recently came across a cake in Nick Malgieri's Perfect Light Desserts cookbook that used a whopping 2/3 cup of rum instead of the typical 2 to 3 tablespoons you often find in baked goods. The delicate blue Ball jar filled with homemade walnut liqueur sitting patiently in my refrigerator jumped for joy. More

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