sunken black forest cake

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My kids will be at least 25% candy for the rest of the week, as the <a href="https://www.flickr.com/photos/smitten/31777634048/in/photostream">season</a> demands. If it doesn&rsquo;t come individually wrapped, if the first, second, or third ingredient isn&rsquo;t chocolate, a food dye, or high fructose corn syrup, if it doesn&rsquo;t have a marketing tie-in with Spongebob or Legos, they&rsquo;re not eating it. Which means, since they&rsquo;ve now definitely left the room, we get this cake all for us. You&rsquo;re welcome, because we&rsquo;re not going to share it anyway.

some things you'll needchopped chocolatebutter, chocolate, yolkswhipped whites

This whole fall — save a brief but devoted two weeks of apple pie studies — I have craved chocolate almost nonstop, and I don’t mean at perfunctory square of 72% and calling it a day. I mean, chocolate éclairs and chocolate brownies and molten chocolate cakes and chocolate pot de cremes and so when I spied this riff on a black forest cake in Julia Turshen’s new cookbook, Now & Again, I really couldn’t think about anything else until I made it.

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