The "Chocolate Velvet" I made is from a cookbook, so I probably should not copy it. The book is "The Four Seasons Cookbook" by Charlotte Adams, with special consultant James Beard. As I mentioned at dinner, this is the signature dessert at the Four Seasons restaurant in New York City.
If anyone will be posting their Saturday recipes from last weekend, would it be possible to add a known "tag" to make them searchable by the event? It would make finding them very simple.
I only did two things different from what was specified in the recipe, and you should be able to get the same results just going by the recipe. One variation was that I made it larger for our occasion. When I do the straight recipe, I use the second largest (7.5" diameter) of my set of four Farberware stainless steel mixing bowls as the mold. This time, I multiplied all the quantities by one and one third, and used the largest (9.5" diameter) mixing bowl. The other thing I did differently was, instead of making the genoise from scratch, or using store-bought lady fingers (both of which I've done in the past), I bought a thin layer of plain (but rich) yellow cake from Bennison's, our local bakery, to use for the cake layer... and I gotta tell you, it was better than I could have made from scratch - although it's kind of odd asking for a plain cake layer (I had to have a discussion with Jory Downer, their award-winning baker, to explain what I needed).
An interesting side note on the cookbook... it was published in 1971. A few years later, it went out of print, and was almost impossible to find. I was looking all over for it in the mid 1970s and finally located my current copy. I believe they reprinted it in 1984 and has been much easier to find since then. Click on the book cover photo to order from Amazon:
Edited by nsxtasy, 11 August 2008 - 06:00 PM.