Yes, that's the correct pic. When turned out onto the plate, the extra sauce oozed over the sides of the dessert. The more you let it sit, the more the chocolate sauce will soak into the bread. When you cut into it, you'll see the layers of bread/rasp/chocolate. The 24 circles are for the bread, if you choose to make individual desserts. Otherwise, you should be able to make it in an 8x8 pan.

Apparently the peanut butter mousse and chocolate cake combo is a popular one! Totally irresistible.

@DrGaellon: Oh that's strange! My brown rice didn't take longer than 40. Perhaps try adding a little more liquid the next time. I hope this helps!

@scalfin: I'd break the chicken down into 8 pieces (breast is cut in half). Check out our slideshow on breaking down a chicken. To avoid the white meat from overcooking, I'd place the white meat pieces in the center of the pot and check the temps with a thermometer at about the 20 to 25 minute mark.

@vinny03: the gelatin will melt if you heat this. I think what you want is to heat a silken tofu and then add a syrup, but maybe others can weigh in on this?

@May_be: Check out the many "economical bee hoon" stall that sell various dishes of vegetable and fish curries. One very good one is Tiong Bahru Cooked Food on Tanjong Pagar Rd. in Tanjong Pagar. Or check out Nasi Padang stalls for Malaysian. I also like Ananda Bhavan for vegetarian (Indian, so no fish paste/sauce that I can taste) and Whole Earth Peranakan. Generally fish sauce/paste is used quite a bit, so it's a good idea to ask.

@jwilliams: Thanks for your question. I'm basically just instructing to slice across the breast to make two pieces of equal thickness so that the pieces cook evenly. I hope this helps!

@mrobmsu: So far Megan's recipe is top secret but I would try using her 70% low carb choc and getting a bag of Whey Low to sub for the sugar.

@friedalighthous: I rewrote the instructions to deal with the plastic wrap. Basically, the wrap is removed and then the bottom of the springform pan replaced and inverted onto a wire rack so that the whole cake can be moved to a serving plate after glazing. The cooling of the chocolate mixture for the mousse depends on the temperature of your room. If the ganache is too thick, after whisking, either reheat or whisk in a small amount of cream--different brands of chocolate will change the consistency of the ganache (and mousse!). The "remaining ganache" at the end is just any ganache that has fallen to the bottom of the pan after glazing. I hope this helps!

@bruja_arena: I haven't tried this recipe with blackstrap, but I think if you used it, it would just give a super deep, caramelized flavor to the cookies.

@AuntieRoux: My apologies! The editors attached an extra instruction that was not supposed to be there...The pureed oranges DO NOT get strained. The whole unpeeled oranges are cooked, pureed, and then stirred into the batter. This gives the cake an incredibly moist texture and wonderful orange flavor. It should be correct now. So sorry!

@cheesefiend: yup, you can replace the ground almonds with equal weight almond meal.

For the oranges, divided means that two will be cooked and one will be zested. In place of a microwave you can simmer or steam the two unpeeled oranges until fully soft. I'm not sure how long they may take to cook that way. I used medium sized oranges that were about 6 to 8 ounces each. I would assume that another sweetener such as honey would work as well but haven't tested that.