Monday, August 22, 2011

Chef Tony sent me this cake recipe a while back.

I rustled up the gumption to shop for ingredients this morning. It's in the oven now.

I'll let you know.

LATER: I baked it for 60 minutes. Were I to do it again, I'd stop at 55 min, even if the tester shows a little underdone.

The tender crumb melts in your mouth. I used Ghirardelli Bittersweet chocolate chips. It's rich. Needs a cold glass of milk on the side.

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