by Libbie Summers Photography by Chia Chong Careful, if you start baking this cake right now, it may not last until Friday. Good and Evil Chocolate Layer Cake (Irish Cream Frosting, Southern Praline Topping) Serves 12-16 Ingredients: 2 cups all-purpose flour 1 3/4 cups sugar ¾ cup unsweetened cocoa powder 2 teaspoons baking powder 1½ Read More »
By Libbie Summers Dear Scared of Soufflés, I’d like to introduce you to Never Fail Chocolate Soufflé. I think you guys will really hit it off. XO, Libbie Chia Chong Never Fail Chocolate Soufflé makes 6 What you need: 1/3 cup plus 3 tablespoons sugar, divided 5 ounces BEST quality bittersweet chocolate, finely chopped 3 Read More »
Original Recipe by Julia Child adapted from Mastering the Art of French Cooking Photography by Chia Chong Adapted Recipe and Styling by Libbie Summers I own over two hundred cookbooks. I covet two. The author of both is Julia Child. Mousse Au Chocolate (a traditional French chocolate dessert) serves 6-8 What you need: 6 ounces bittersweet chocolate, chopped 6 ounces unsalted Read More »
By Libbie Summers Photography by Teresa Earnest Photography Three secrets to share here for a decadent chewy brownie: 1. Use great chocolate 2. Use salted and roasted nuts (I used macadamia nuts here) 3. Pop the brownies in the refrigerator right out of the oven! What you need: 1/2 cup all-purpose flour 1/2 teaspoon salt 1/4 Read More »
By Libbie Summers Photography by Jade and Matthew Take Pictures If heaven was edible, it would be this Maple Caramel Sauce. Bread and Butter Pudding with Maple Caramel Sauce (layered brioche, chocolate, salted maple caramel sauce) Serves 6 Ingredients: 2 tablespoons butter, softened 3 ounces bittersweet chocolate, chopped 7 ounces brioche, cut into eight 1/2-inch slices, Read More »
