Results tagged cake from David Lebovitz

Served with a cool, tangy scoop of Vanilla Frozen Yogurt, from The Perfect Scoop This is one of my favorite types of ways to serve chocolate in a cake: strong, bittersweet, and creamy-smooth with a soft, luscious melt-in-your-mouth texture that’s so tender it practically evaporates seconds after you take a bite. But the intense chocolate flavors lingers on and on and on. Bliss.

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Maybe this happens to you. Maybe it doesn’t. You’re invited to a party and as a nice gesture, you bring something along. Being a baker you decide, naturally, to bake something. So you get to the party, you’re wining and dining, loosening up and enjoying yourself. But when people find out you’ve brought a dessert, they all of the sudden get very interested in you,…

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The word ‘consulting’ always sounds like a dream job when you’re stuck working in a restaurant kitchen, slaving over a hot stove, on the line. As a consultant, it sounds like you sweep into a kitchen, where the staff welcomes you with open arm as their savior, and you magically transform the meals coming out of the kitchen into extraordinary feats of culinary magic. In…

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Did you know that when a chocolate cake recipe says to “Grease a cake pan and dust it with flour”, you can substitute unsweetened cocoa powder for the flour? Here’s a favorite chocolate cake recipe tip: Simply butter the cake pan then spoon in a heaping spoonful of cocoa powder, then shake the pan to distribute the cocoa over the bottom and sides of the…

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Since I write in English quite a bit better than I do in French, the blog and my recipes are in the language of Shakespeare. However I realize a portion of my readers aren’t native English speakers, yet tirelessly trudge through my writings sans complaint. This post is for you. I would venture to guess about 90%* of the recipes in print and on the…

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I had planned to write up my post-Thanksgiving report, but I decided to wait until the smoke cleared before I tell ‘The Tale’ of what really happened that night…which involved a high-speed car chase through Paris, a few hypodermic needles, and a couple of user-unfriendly hors. In the meantime, I thought I’d write a bit about what’s been baking around here, which I assure you…

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I keep a pretty clean house. I bath regularly. So I wondered why there were so many little flies buzzing around me? Up until a few weeks ago, I never had a problem with insects, save for the nightly attacks of mosquitoes (the bane of Parisian summers). So I was wondered why I had so many little visitors flitting about my kitchen. Every year I…

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When I told Luc-Santiago from Vert d’Absinthe here in Paris that I didn’t like anise very much (or, stupid me, how long have I lived in Paris? I should have said, “I don’t appreciate anise very much.”), I wished I had my camera cocked-and-ready, as the look on his face was priceless. While I appreciate the culture and mystique of Absinthe and its cousin pastis,…

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Jean-Charles Rochoux has perhaps the tiniest chocolate shop in Paris, located on an unassuming side street off the Rue de Rennes. It’s hard to see and easy to miss if you’re not looking for it. But what causes most passers-by to stop are the window displays, filled with intricately-sculpted statues and figures, crafted entirely of chocolate. M. Rochoux spent many years in the workshop of…

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