I was thinking it’s been a while since I’ve gotten into anything really serious chocolate-wise. Now I think the time is ripe. Summer is over and we’re all feeling sorry four ourselves. Time for a joy injection:
Ordinarily I avoid Emeril recipes like I do a 2-year old with pinkeye, however I’m going with this recipe because it is in reality a thinly disguised rip-off of one of the great flourless chocolate cake recipes, originally written by Cook’s Illustrated. All Emeril and/or one of his flunkies has done is add on a few bells and whistles like sugar, salt, vanilla and Kahlua. But make no mistake, the best flourless chocolate cakes have but three ingredients: butter, chocolate and eggs. So cross all that other silly junk off of there. The recipe works better without them.
As far as a bread project goes, I was inspired by my tapioca adventure last week to experiment with other non-wheat starches. So this week it’s:
What would I do for bread recipes without the good people at King Arthur flour?