Chocolate Passion
Chocolate Passion
Art Print

Buy at






Find books fast 

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Chocolate Treats

WB01419_1.gif (2752 bytes)

   Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Divine Madness



Dark Chocolate and More Chocolate Gifts at
Do you crave Dark Chocolate? Find it at

"Forget love - I'd rather fall in chocolate"

Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index 

 WB01507_.gif (1247 bytes)  Recipe Search 

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon]






Shop Today!

 Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Our Passion for Chocolate
Our Passion for Chocolate
Art Print

Arnold, Kerstin
Buy at


La Belle Cuisine


Divine Madness

Bon Appetit December 1987

Bon Appetit - One Year Subscription 

1 pound bittersweet or semisweet
chocolate, finely chopped
3/4 cup (1 1/2 sticks) unsalted butter
1/2 cup Praline Paste (recipe follows)
1/2 cup whipping cream
6 eggs, separated, room temperature
1/4 teaspoon cream of tartar
2 tablespoons confectioner's sugar
1/3 cup sugar
1 cup toasted walnuts (about 3 3/4 ounces),
finely ground
2 tablespoons confectioner's sugar

Preheat oven to 350 degrees F. Grease 9-inch square pan with removable bottom. Line bottom with parchment paper. Dust pan with flour; tap out excess.
Melt chocolate, butter, and Praline Paste in top of double boiler over hot
water, stirring until melted. Blend in cream. Remove from over water.
Using electric mixer, beat yolks until pale yellow and slowly dissolving
ribbon forms when beaters are lifted. Using clean dry beaters, beat
whites and cream of tartar in another bowl until soft peaks form.
Gradually add 1/3 cup sugar and beat until almost stiff but not dry.
Add yolk mixture to whites and beat until well blended. Fold one half
of lukewarm chocolate mixture and one half of ground nuts into egg
mixture. Fold in remaining chocolate and nuts. Pour batter into
prepared pan.
Bake until tester inserted in center of cake comes out clean, about
50 minutes. Cool cake in pan on rack. Cover and refrigerate until
well chilled. (Cake can be prepared 1 day ahead.)
Run knife around edge of cake to loosen. Invert onto platter. Remove
pan sides and bottom. Peel off parchment. Sift confectioner's sugar
through a decorative stencil over cake. Serve at room temperature.
9 servings.

Praline Paste
1 cup sugar
1 1/4 cups water
1 cup chopped toasted walnuts
(about 3 3/4 ounces)

Butter baking sheet. Cook sugar and water in heavy small saucepan
over low heat, swirling pan occasionally, until sugar dissolves. Increase
heat and boil [without stirring] until syrup turns caramel color. Stir in
nuts. Pour onto prepared sheet. Cool completely. Break into 2-inch
pieces. Transfer to processor and blend until smooth paste forms,
about 5 minutes. (Can be prepared 1 month ahead. Refrigerate in
tightly covered jar.)

Featured Archive Recipes:
Emeril's Frozen Caramelized Banana
and Chocolate Bombe

Dark Chocolate Terrine with Two
Chocolate Sauces


Index - Chocolate Recipe Archives
Index - Miscellaneous Dessert Recipes
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)
WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

88 x 31 Join today in blue

Webmaster Michele W. Gerhard
Copyright 1999-2010 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: October 28, 2010.