Photograph from V 2 on Flickr Today's Cook the Book recipe is a hearty vegetarian chili, rich with cocoa flavor. There's no meat to brown, and the canned beans barely take any time to cook, so it's quick and easy...
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Photograph from jslander on Flickr In Scharffen Berger's The Essence of Chocolate, this mascarpone-and-chocolate-stuffed French toast is described as an "upgraded" version of the classic breakfast dish. It's much simpler than other stuffed French toast recipes, which call for making...
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Photograph from richardefreeman on Flickr I couldn't figure out why David Lebovitz's flourless chocolate cake was called orbit cake, so I asked him. The official explanation is that the lightly cratered cake looks like the surface of the moon. But...
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This exceptionally moist banana-chocolate cake is soaked with molten caramel just as it comes out of the oven, rendering it—if such a thing is possible—even moister. Resist the temptation, the authors note, to add more bananas than called for, as...
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Robert Steinberg and John Scharffenberger approved of chocolate liqueur in theory but could never find a crème de cacao in the United States quite rich enough for their liking. So they came up with their own. In The Essence of...
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Photograph from kevinmarsh on Flickr Today's Cook the Book recipe comes to us from Heidi Friedlander, contributor to Scharffen Berger's The Essence of Chocolate, and pastry chef at Cleveland's popular Moxie. Baked in mugs or cups and dolloped with whipped...
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