merstar

Thanks a lot. I think we are going to go with the balsamic cherry reduction. Sounds great! I'll let you know how it turned out. ← You're quite welcome. I've been eyeing this one myself, so definitely let me know how it turns out!

Here are two recipes to check out: DUCK BREASTS WITH BLACKBERRY-CHOCOLATE SAUCE http://www.pacificpalate.com/print_2004_2a.html SEARED DUCK BREAST HALVES WITH BALSAMIC CHERRY REDUCTION http://www.recipezaar.com/93324

I've made a lot of homemade ice cream, and this seems to be the norm, ie, it starts off soft and creamy, then becomes rock hard in the freezer. The best solution I know is to soften it up in the refrigerator about a half hour - 45 minutes before serving.

Thank you.

Thanks. After filling out name, e-mail, password, etc. do you have to add your credit card # after it says' "Continue"?

Normally, I'd recommend the Wacky Cake or Crazy Chocolate Cake. But here are two others you might want to check out - they both had good reviews: Sweet Autumn Pumpkin Cake http://www.recipezaar.com/140264 Chocolate Walnut Cranberry Cake http://www.recipezaar.com/118915

Wow, be still my heart, planted in the backyard! I love Jonagolds with inordinate amounts of hot spicey cinnamon, dots of butter, a few squirts of lemon. Love Jonagolds! And I brush the top crust with milk & sprinkle with sugar a la the old red Betty Crocker Cookbok. Bakes off so pretty. ← I just tried Jonagolds yesterday for the first time - they are soooo good! - the best apples I've had in a long, long time. I can't wait to bake with them.

Your cake looks beautiful, Desiderio!

Also, the leftover slices (if there are any), freeze beautifully.

Desiderio, I'm glad the cake turned out well!

Hi Merstar, Would you be able to advise the quantity of each ingredients for making it to ice say a 9 inch cake? Thanks again... ← Don, I just sent you a PM with the measurements.

Hi Merstar, Would you be able to advise the quantity of each ingredients for making it to ice say a 9 inch cake? Thanks again... ← donyeokl, Are you making a single 9" cake or is this for a two layer cake? By the way, I checked my files and I also have a Chocolate Water Glaze from Susan Purdy, which uses bittersweet chocolate instead of cocoa. If you're interested I can PM it to you, since we're not supposed to post published recipes on this site. edit: Never mind - I found the link: http://www.recipezaar.com/89594 Meanwhile, let me know if you still want me to post the cocoa/confectioner's sugar glaze/icing measurements.

How about a simple icing or glaze of confectioner's sugar, Dutch Processed cocoa powder, a little vanilla extract, and boiling water? I've used this many times.

The crystals are not a bad thing - on the contrary - they're indicative of a good aged Parmigiano Reggiano. I find Romano much saltier then Parmigiano, and the stuff in the "green can" is definitely saltier. Could that be one of the reasons you find they have more taste than the Parmigiano? I'm just the opposite - I dislike the saltiness in the Romano, and much prefer the Parmigiano. I won't go near the Kraft stuff.

I haven't tried the CI cake, but I have a great recipe from Chocolatier -"Devil's Food Cake With Fluffy White Frosting." I've made this countless times and it's superb. I omit the white frosting, increase the chocolate ganache filling, and use it for both the filling and frosting. Also, I use brewed espresso instead of strong coffee. *Caution: Although the recipe says to merely butter and flour the pans, make sure you use parchment paper (buttered and dusted, preferably with cocoa powder). The cakes are so moist, they stick to the pans like glue! (I found this out the hard way) (Desiderio, don't look at this recipe or you'll have to try it! LOL) http://www.godiva.com/recipes/recipe.aspx?id=518

I haven't tried the CI cake, but I have a great recipe from Chocolatier -"Devil's Food Cake With Fluffy White Frosting." I've made this countless times and it's superb. I omit the white frosting, increase the chocolate ganache filling, and use it for both the filling and frosting. Caution: Although the recipe says to merely butter and flour the pans, make sure you use parchment paper. The cakes are so moist, they stick to the pans like glue! (I found this out the hard way) (Desiderio, don't look at this recipe or you'll have to try it! LOL) http://www.godiva.com/recipes/recipe.aspx?id=518

My pleasure, Desiderio. Good luck with all your chocolate baking!

You're welcome, Desiderio. Here are some tips on high altitude baking which may help you out: http://www.ochef.com/327.htm

Hi Desiderio, I would be happy to PM you the recipe, but it has all my changes and notes included - you may want a "clean" original copy, which you can get by going to America's Test Kitchen and subscribing, (it's free), then typing the recipe name in "Search." Otherwise, I will PM you if you prefer. http://americastestkitchen.com

Desiderio, If you liked the Wooley cake, I think you will also like Cook's Illustrated Chocolate Sour Cream Bundt Cake. It's a fantastic cake - nice tight moist crumb with a deep dark chocolate taste - cuts cleanly. Several egulleters tried it after I posted my recommendation, and here's a link to some of their reviews - NOTE: The first review quoted by Wendy and a second review which follows, is for a more recent CI cake, not the Chocolate Sour Cream Bundt. Scroll down for reviews on this particular cake - it will usually include the word "Bundt." I think the first review of this cake is around the sixth one down by skyflyer3. There's a photo by PatrickS on the next page (P.16). - I think the link to the recipe itself is there also. http://forums.egullet.org/index.php?showtopic=41144&st=420

Marlene, Please keep us posted on how the herbs turn out!

Check these out: Bougatsa (Greek Cream-Filled Filo Pastries) http://www.recipezaar.com/70884 Cretan Kalitsounia (Sweet Cheese Pastries) http://www.recipezaar.com/84558 Baklava http://www.recipezaar.com/59863

I love natural peanut butter swirled into vanilla ice cream and topped with a dark chocolate sauce.

You can lightly spray the muffin liners with nonstick spray or lightly grease them.

But Ruth, black cocoa is Dutch Processed. It's ultra alkalized.