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Culinary SOS

A Chocolate Cake That's Light on Flour but Rich in Flavor

September 08, 1988|ROSE DOSTI | Times Staff Writer

Dear SOS: I recently had lunch at the wonderful Chez Melange in Redondo Beach and they make a delicious Almost Flourless Chocolate Cake. It would be wonderful to serve after a light meal. Please try to obtain the recipe.

--MARLENE

Dear Marlene: Chez Melange accommodated you with a flourish. Everyone on the taste panel gave it two thumbs up. The cake is as moist and soft as soft brownies. It probably is a forerunner of brownies.

CHEZ MELANGE ALMOST FLOUR-LESS CHOCOLATE CAKE

2 pounds bittersweet chocolate, melted

1 1/4 cups unsalted butter, at room temperature

8 eggs, separated

Dash salt

2 tablespoons sugar

2 tablespoons flour

Whisk chocolate and butter until blended. Whip egg yolks until pale yellow in color, about 5 minutes. Beat egg whites with salt, then add sugar, beating 5 seconds.

Fold chocolate into yolks, then fold into egg whites. Sift flour over whites and fold in.

Butter bottom and sides of 10-inch baking pan. Pour chocolate mixture into pan. Bake at 425 degrees 15 minutes. Mixture will be soft. Cool completely before removing from pan. Makes 1 (10-inch) cake.

Dear SOS: I am unable to locate a good recipe for cappuccino in my many recipe books.

--PAMELA

Dear Pamela: This is an easy San Francisco version made with instant chocolate drink mix and half and half. The brandy, of course, is optional. See if you like it. If not, we'll try again.

CAPPUCCINO SAN FRANCISCO

2 cups hot strong coffee

2 tablespoons instant chocolate drink mix

2 cups half and half, scalded

2 to 3 ounces brandy, optional

Sugar

Stir hot coffee into chocolate mix, blending well. Add hot half and half. Stir in brandy and sugar. Makes 4 to 6 cups.

Dear SOS: The Smoke House restaurant claims to have the "world's best garlic bread." It is great and I would love to have the recipe.

--KAREN

Dear Karen: I know. Readers have clamored for this recipe for years.

SMOKE HOUSE GARLIC BREAD

1/2 cup butter or margarine

2 cloves garlic, ground

1 (1-pound) loaf French bread, cut into 15 slices

2 cups shredded processed American cheese

Melt butter, add garlic, and let mixture stand several hours or overnight to blend flavors. Strain off garlic. Brush bread slices with butter mixture, then sprinkle with cheese. Place

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