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Entries tagged with 'Robert Steinberg'

Cook the Book: Three-Bean Chocolate Chili

Serious Eats Michele Humes Post a comment

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... More

Cook the Book: Mascarpone-Stuffed French Toast

Serious Eats Michele Humes 4 comments

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... More

Cook the Book: David Lebovitz's Orbit Cake

Serious Eats Michele Humes 3 comments

John Scharffenberger loves this cake and includes it in The Essence of Chocolate because it places the flavor of good chocolate front and center. With only four ingredients, the recipe really is idiot-proof, and the resulting cake is almost like a ganache pudding, just solid enough to slice. More

Chocolate Banana Caramel Cake

Serious Eats Michele Humes 4 comments

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... More

Cook the Book: Homemade Chocolate Liqueur

Serious Eats Michele Humes 2 comments

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... More

Cook the Book: Baked Hot Chocolate

Serious Eats Michele Humes 10 comments

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... More

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