FLOUR­LESS CHOCO­LATE CAKE (GÂTEAU VIC­TOIRE)

Better Homes & Gardens - - Food Master Class -

“Be­cause this cake has only six in­gre­di­ents, the choco­late shines. Use your fa­vorite bit­ter­sweet choco­late or ex­per­i­ment with dif­fer­ent ca­cao per­cent­ages,” David says. Typ­i­cally, the higher the per­cent­age, the stronger the choco­late fla­vor. (For bak­ing, David rec­om­mends stay­ing be­tween 55 and 70 per­cent ca­cao.)

CHOCO­LATE IS THE MOST UNI­VER­SALLY PRO­VOK­ING AND AD­DIC­TIVE FLA­VOR. DAVID LE­BOVITZ

To heighten the in­ten­sity of the choco­late,add 2 to 3 ta­ble­spoons of liqueur or strong cof­feedur­ing melt­ing.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.