Comments for

Comment on Valentine’s Dessert Recipes by Karla Golbahar-NewBill

Karla Golbahar-NewBill — Sat, 11 Feb 2012 07:11:33 +0000

Hi Judy ! I love my iPad and I love your idea! I will be ordering it.

Comment on Elvis’s Birthday Cake by ChocolateBakery by latoya

latoya — Tue, 07 Feb 2012 04:25:06 +0000

This cake looks great, love the citrus flavor, and nice with the orange liqueur…and the texture is amazing.Hope you are having a great week Ann

Comment on Flourless Chocolate Cake by Flourless Chocolate Cake « HI COOKERY

Flourless Chocolate Cake « HI COOKERY — Fri, 27 Jan 2012 01:09:21 +0000

[...] (Adapted from the Chocolate Bakery) [...]

Comment on Chocolatissimo! by Paula Millers

Paula Millers — Sun, 10 Jul 2011 16:54:23 +0000

Hi, I am a big fan of choc cake! This post is great, I never do bakery like this but I’d love to eat

Comment on Flourless Chocolate Cake by Neetha Eduthan

Neetha Eduthan — Mon, 11 Apr 2011 00:10:31 +0000

Hey…I baked this yesterday and it turned out perfect…Thanks for the recipe!The crust was a bit hard though. Any ideas on garnishing (like in the picture) ?

Comment on Chocolatissimo! by Chef Stephen

Chef Stephen — Mon, 14 Feb 2011 16:28:34 +0000

In my restaurant back in the 80′s we made this dessert but we baked the whole batter. After removing from the oven we cooled the cake and then made egg free chocolate mousse and spread that over the cake. Then we froze the cake and when frozen cut into rectangular serving pieces and dipped the cake into ganache. This was served with creme anglaise, a dollop of whipping cream and fresh raspberries.

Comment on From World Cup to Basketball- We’ve got you covered! by Alicia

Alicia — Thu, 03 Feb 2011 04:44:40 +0000

I love this blog! Your design is awesome. I am a Personal Chef myself getting to this field. Great stuff!

Comment on Flourless Chocolate Cake by ribbonclown

ribbonclown — Tue, 11 Jan 2011 07:58:40 +0000

Hi there, I’ve baked this and it turned out moist and very chocolaty. Thank you so much.. I link to your site for the recipe.

Comment on Chocolate Lovers Beware by Judy

Judy — Tue, 04 Jan 2011 04:05:35 +0000

Hi Hatty,
Thanks for the question. I generally advise that people use ceramic or porcelain custard dish. A 4″ dish is best for this recipe.

Comment on Chocolatissimo! by Judy

Judy — Tue, 04 Jan 2011 04:01:40 +0000

Hi Vicki,
Thanks for catching my mistake. Indeed the cake is cooked for 40-45 minutes at 350 not 3500 degrees. The concern you raise over uncooked eggs is a good one. In my bakery, we use pasteurized eggs to ensure that there is no chance of salmonella. Although we take this precaution, the chances of having contaminated eggs is unlikely as long as you buy them fresh and use them promptly. Thanks for the question!