None of the above....check out emeril lagassees recipe for hawaiin vintage
chocolate grand marnier souffles. Even if u end up making them with just a
good high quality dark chocolate. these things are great and right out of
the oven.


"Alex Rast" > wrote in message
...
> For various reasons I've been thinking about extremely decadent chocolate
> desserts recently (what - a REASON is necessary?) Anyway, I can't really
> decide which among several possibilities would be best. The key thing is I
> want it to be served warm, not cold (or even room temperature). So I'll
put
> it to the newsgroup : which one of these would you think would be the best
> warm? I'm not asking you to identify the ones which would turn out better
> served warm instead of cold - rather, taking the fact that they'd be warm
> as a given, which would you most want? Please - "Yes" isn't an answer (or
> at least, it isn't a very informative answer).
>
> Chocolate Decadence: that dense, more-or-less flourless chocolate "cake" -
> generally served in narrow wedges with raspberry sauce. Warm, this is a
bit
> like eating chocolate truffles that somehow have been made warm without
> them melting.
>
> Fallen Chocolate Cake : the one usually baked in individual ramekins and
> served partly baked, so that the outside is like a cake but the center is
> still liquid batter. Always served warm.
>
> My "Hyper-Chocolatey Brownies" (see recipe posted on DejaNews). Warm,
these
> take on the characteristics of something of a cross between a steamed
> chocolate pudding, a cake, and very potent chocolate fudge.
>
> Chocolate Mousse cake : for a reference see Cook's Illustrated December
> 2002. This is like a fluffy version of Chocolate Decadence. I tweak the
> recipe slightly, sugar going down to 1/2 cup, chocolate up to 14 oz. It
> goes without saying that I use a much better chocolate than the Hershey's
> Special Dark that CI recommends (what's with that!?). Warm, this is a bit
> like an extremely dense souffle - as if it's the result of an happy
> accident whereby something went terribly wrong with an ordinary souffle
but
> ended up creating something terribly right.
>
> Fudge-Nut pie : straight out of the February/March 2004 issue of
> Chocolatier. I'd use hazelnuts instead of walnuts, however, because I
> happen to like hazelnuts much better, and on the glaze I see no reason to
> use corn syrup or hot water in the glaze - it's basically a ganache. So
I'd
> just make a good firm ganache and leave it like that. Never tried this
> recipe, but it looks awesome. The mag recommends serving warm.
>
> Now I suppose I've started a mad dash for the kitchen...
>
> --
> Alex Rast
>
> (remove d., .7, not, and .NOSPAM to reply)