Preheat the oven to 325 degrees. FOR THE CAKE: Grease a 3-inch-deep 9-inch round cake pan or springform with 1 teaspoon of the oil. Combine the chocolate, butter, the remaining 5 teaspoons oil, and ...
Whether you celebrate the Jewish holiday of Passover or not, this kosher-for-Passover Chocolate Ganache Soufflé Cake from pastry chef Sandra Holl at Chicago's Floriole bakery will add a little ...
Chocolate pot de crèmes—rich, velvety French custards—are easy enough to make on a weeknight, and luxurious enough for a ...
1/2 teaspoon fleur de sel (sea salt), plus more for garnish, if desired 3/4 cup cream 1. Brush the insides of 8 ramekins with melted butter. Dust with granulated sugar, tapping out any excess. 2. For ...
Intimidated to try making an elaborate dessert? Colin Bedford, executive chef of The Fearrington House in North Carolina, shares his easy-to-make recipes for chocolate soufflé and strawberry shortcake ...
For Cakes: Spray foil liners liberally with nonstick spray and set aside. Heat oven to 350 degrees. In top of double boiler, over gently simmering water, melt chocolate, butter, sugar, cream and ...
3⁄4 cup butter (1 1⁄2 sticks), plus additional for pan 3⁄4 cup sugar, plus additional for pan 3⁄4 pound bittersweet chocolate, chopped into 1⁄2-inch pieces (preferably Valrhona, Callebaut, or ...
3⁄4 cup butter (1 1⁄2 sticks), plus additional for pan 3⁄4 cup sugar, plus additional for pan 3⁄4 pound bittersweet chocolate, chopped into 1⁄2-inch pieces (preferably Valrhona, Callebaut, or ...
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