Comments on: nutmeg dusted bittersweet chocolate cake

By: cook eat FRET - balthazar’s braised beef ribs

cook eat FRET - balthazar’s braised beef ribs — Wed, 11 Nov 2009 19:50:46 +0000

[...] the course of the seminar held early last month: a little 4 pm pick me up… nutmeg dusted bittersweet chocolate cake bruschetta : tomato, basil, olive oil / kale, garlic, red pepper flakes / white bean, [...]

By: Maffy

Maffy — Tue, 28 Oct 2008 23:11:58 +0000

I was looking for a dessert recipe for halloween, and I think I found it…though I will have to be more conservative with the butter. I will let you know how the 6 instead of 16 works…

By: cchiovitti

cchiovitti — Fri, 24 Oct 2008 05:45:54 +0000

Hmmmm, I wonder how well this would turn out with rice flour, xantham gum, and egg replacer?

By: cook eat FRET - sea scallops with cauliflower puree and granny smith sauce

cook eat FRET - sea scallops with cauliflower puree and granny smith sauce — Sun, 19 Oct 2008 01:26:30 +0000

[...] zingerman’s ← nutmeg dusted bittersweet chocolate cake [...]

By: Kim

Kim — Sat, 18 Oct 2008 19:58:29 +0000

I think I will have to follow in your foot steps and add more butter. I like the addition of nutmeg while still warm. I still think you are a good baker, Claudia.

By: ponyboat

ponyboat — Fri, 17 Oct 2008 14:54:47 +0000

OK forget the caramel cake for my birthday. This is the one!! No such thing as too much butter, just surprised (and happily so) that it didn’t screw up the chemistry!

By: Shari

Shari — Fri, 17 Oct 2008 04:09:08 +0000

16 instead of 6 tbsp of butter and it still turns out. This is a great recipe!!

By: MangerLaVille

MangerLaVille — Fri, 17 Oct 2008 01:54:43 +0000

This sounds decadent and delicious. I love the addition of nutmeg. Freshly grated, ofcourse.

By: Kristie

Kristie — Thu, 16 Oct 2008 20:57:24 +0000

Whoa…did you just divorce a cake you had been faithful to for years just because a younger, denser cake came along? Because if so, you should know that sooner or later this new cake is going to start leaving its socks balled up on the bathroom floor and walking into the kitchen trimming its nose hairs and where will you be then? Huh?? Missing your old chocolate cake, is my guess.

By: robin // caviar and codfish

robin // caviar and codfish — Thu, 16 Oct 2008 20:53:44 +0000

8 oz of butter in a cake. There’s like 10 pieces in the cake right, so that like totally not a lot of butter per piece, right?

right?

Oh well, that’s what I’ll tell myself anyway.

By: Lynn

Lynn — Thu, 16 Oct 2008 13:15:45 +0000

You’ve been taken over by Paula Deen’s demon…

but it sounds spectacular. And I agree on the round pan…something about that that screams “I don’t even try to be elegant, but I am.”

By: joycooks

joycooks — Thu, 16 Oct 2008 00:52:41 +0000

Six T is not very much. it probably needed the extra butter. just my humble opinion. wish I had a piece of that cake right now!

By: Nate

Nate — Wed, 15 Oct 2008 19:46:35 +0000

butter makes anything better, so this cake must’ve been the best cake on earth. It’s all good.

By: noble pig

noble pig — Wed, 15 Oct 2008 19:19:13 +0000

I love you.

By: Lesley

Lesley — Wed, 15 Oct 2008 18:23:55 +0000

Funny, I was just trying to figure out how many tablespoons were in my big ol’ block of butter just the other day. I’m glad you have already learned a lesson for me!

By: Heather

Heather — Wed, 15 Oct 2008 05:05:52 +0000

Woman, how are you doing two blogs at once? With cake and everything? Put me to shame.

By: Marie

Marie — Wed, 15 Oct 2008 02:54:47 +0000

I can’t say I ever had chocolate on pasta, but this …. I would love!!!

By: Lo!

Lo! — Wed, 15 Oct 2008 01:03:03 +0000

… as if the idea of a flourless chocolate ANYTHING wasn’t enough, the nutmeg here takes me over the edge. Love it. And I’m guessing the butter was a good move… even if it affected the calories ever-so-slightly. LOL.

And I love the name of your blog… glad I came!

By: Cheryl

Cheryl — Wed, 15 Oct 2008 00:59:55 +0000

My kids still talk about the blueberry coffee cake I accidentally made with 1/2 pound of butter instead of 1/2 stick. Years later, they still refer to it as “butter breakfast.”

By: lisa

lisa — Tue, 14 Oct 2008 22:38:52 +0000

Good lord – (a) this cake looks heart-stoppingly divine (b) I linked here from “the pie lady” and actually snorted with laughter when I read your comment about the haircut guys! Nice blog

By: Donald

Donald — Tue, 14 Oct 2008 22:12:33 +0000

Paula?

I like the 16 better than the 6. I’ll see if Beck will make this for me.

And if she doesn’t, I’ll make it myself!

By: The Italian Dish

The Italian Dish — Tue, 14 Oct 2008 18:52:44 +0000

just…too…funny about the butter! (The cake looks wonderful).

By: Julie

Julie — Tue, 14 Oct 2008 17:20:35 +0000

Well, damn, if I make this (and I’m certainly considering it) I’ll use 16 tablespoons of Plugra butter. And really, it’s not that over the top. I’m sure you got at least 8 slices from the cake, and that’s only two tablespoons of butter per serving, which for a dessert seems pretty reasonable.

By: Wendy French

Wendy French — Tue, 14 Oct 2008 16:38:53 +0000

That sounds f’in incredible, Claudia. I’ve only just recently tried Plugra for the first time. There’s no turning back for me now.

If Paula Deen got a mouth full of this stuff, her head would explode (might be worth looking into as she’s become an embarrassment to all southerners).

By: Brittany

Brittany — Tue, 14 Oct 2008 15:16:38 +0000

double the butter is always OK in my book.

mmmm. chocolate.