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Deep Dark Chocolate

Decadent Recipes for the Serious Chocolate Lover

by Sara Perry

Deep Dark Chocolate

The world can always use another chocolate cookbook. Yes, despite the health and diet craze, we keep finding ourselves drawn to this sinful sweet. After all, what's wrong with a brownie once in a while? You'll only need one serving to satisfy your craving if you make one of Sara Perry's drool-worthy concoctions from Deep Dark Chocolate. The title says it all: the main ingredient in the majority of these recipes is bittersweet or semisweet chocolate, which make her creations rich enough that, unless you're a serious choco-holic, you won't need to eat a huge slice of cake, or a handful of cookies.

In addition to satisfying that cocoa calling, Perry's recipes are well-illustrated and easy to use. There are a few more advanced selections (such as Baby Loves, a macaron recipe that requires two pages of directions), but most of the confections can be made by beginning bakers. Recipes range from delights like Artisan Chocolate Sorbet and European-Style Drinking Chocolate to baked goods like Papa Haydn's Chocolate Gâteau and the amazing Good Ol' Fudgy Brownies. If just one Black Magic Chocolate Espresso Cookie isn't enough of a dark chocolate fix, Perry also includes a helpful list of premium dark chocolate purveyors online, so you can have your chocolate and eat it, too.


Good Ol' Fudgy Brownies

5 ounces premium dark chocolate, chopped
½ cup (1 stick) unsalted butter, cut into pieces
¼ cup premium unsweetened cocoa powder
1 cup granulated sugar
Pinch of salt
2 large eggs, at room temperature
½ cup all-purpose flour

Preheat the oven to 350°F. Lightly grease an 8-by-8-inch baking pan with cooking spray. To make removing the finished brownies easy, line the pan lengthwise and widthwise with two 7½ –by-16-inch sheets of parchment paper or aluminum foil, shiny side up, and use the overhang as handles.

Place the chocolate and butter in a medium heatproof bowl and set in a wide pan or skillet of hot water. Set aside for 5 minutes, stirring 4 or 5 times, and let the chocolate melt completely. Stir until smooth.

Remove from heat and whisk in the cocoa powder, sugar, and salt. Whisk in the eggs, and then stir in the flour until just blended. Scrape the batter into the prepared baking pan and spread evenly. Bake until a tester inserted in the center comes out with a few moist crumbs clinging to it, about 35 minutes. Do not overbake. Transfer to a wire rack and let the brownies cool completely, then lift from the pan using the overhanging parchment. Cut into squares.

(Updated: 01/21/09 DN)

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