THE VILLAGE VOICE

"All of the evil that people have thrust upon chocolate is really more deserved by milk chocolate, which is essentially contaminated. The closer you get to a pure chocolate liquor (the chocolate essence ground from roasted cacao beans) the purer it is, the more satisfying it is, the safer it is, and the healthier it is." ~ Arnold Ismach (The Darker Side of Chocolate) COUNTESS TOULOUSE- LAUTREC'S FRENCH CHOCOLATE CAKE ~ a perennial favorite, perfect for Valentine's Day, adapted from MAIDA HEATTER'S BOOK OF GREAT CHOCOLATE DESSERTS _____________ 1 lb. good semisweet chocolate 5 oz. (1 1/4 sticks) room temperature sweet butter 4 extra-large eggs, separated 1 Tbsp. unsifted all-purpose flour Pinch of salt 1 Tbsp. granulated sugar Preheat oven to 425 degrees. In an 8-inch springform pan, cut a round waxed or parchment paper to fit the bottom. Butter one side of paper and the sides of the pan (not the bottom). Place buttered paper in pan, buttered side up, and clam...

"Clouds in my coffee" are the confusing aspects of life and love. That which you can't see through, and yet seems alluring...until. Like a mirage that turns into a dry patch. Perhaps there is something in the bottom of the coffee cup that you could read if you could (like tea leaves or coffee grinds). ~ Carly Simon ~ Clouds in my coffee ____________________ MOCHA VELVET TORTE ~ Heavenly rich, truffle-like EASY dessert and, like clouds, always a delight (from a December 1992 issue of Southern Living) * 1 Tbsp. instant coffee granules 1 cup boiling water 1 1/2 cups sugar 2 1/2 cups semisweet chocolate morsels 1 1/2 cups melted unsalted butter 6 large eggs 1 tsp. vanilla extract Ganache Cream Preheat oven to 225-degrees. Grease bottom of 9-inch springform pan; line with greased waxed paper and set aside. Dissolve coffee granules in boiling water. Add sugar, stirring until dissolved; set aside. Position knife blade in food processor bowl; add chocolate morsels. Process 1 1...

COUNTESS TOULOUSE- LAUTREC'S FRENCH CHOCOLATE CAKE (Jon's favorite birthday cake) ~ adapted from MAIDA HEATTER'S BOOK OF GREAT CHOCOLATE DESSERTS * 1 pound semisweet chocolate 5 ounces (1 1/4 sticks) sweet butter, room temperature 4 extra-large eggs, separated 1 Tbsp. unsifted all-purpose flour Pinch of salt 1 Tbsp. granulated sugar Preheat oven to 425 degrees. In an 8-inch springform pan, cut a round waxed or parchment paper to fit the bottom. Butter one side of paper and the sides of the pan (not the bottom). Place buttered paper in pan, buttered side up, and clamp shut. In top of double boiler, place coarsely chopped chocolate. Melt over simmering water, stirring occasionally with rubber spatula. Add 1/3 of butter at a time, each addition completely melted before adding next. Set aside to cool slightly. In small bowl beat egg yolks at high speed for 5-7 minutes, until pale and thick. Add Tbsp. of flour and beat on low only to incorporate. Gently fold beaten eg...