Just Desserts! Mind Caviar

"I've learned to be proud that I have a huge appetite for food and love and life.
These are things that I have a right to."

~ Margaret Cho

Mind Caviar Vol. 1 Fall-Winter, 2000


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Just Desserts!
A Sweet Ending to My Consuming Passions
by Alfred Richard

Some years ago, I went on a dinner date to Mr. B's Bistro in the French Quarter. Everything was wonderful, but one of my favorite memories was the incredible chocolate cake they served. So rich, so sinful... my date asked for an extra serving to go. We wound up eating pieces of the cake of each other's bodies later that night, but from that moment on, I felt that I could create a cake EVEN better. I experimented, going from recipe to recipe, lots of trial and error. (I became very popular in those days). When, finally... it was done!

I then invited my lady friend to come to my home for dinner one night, rather than dining out. I prepared for her a true feast; Broiled Triple Stuffed Shrimp, Sauteed Haricot Verts and my new creation of a dessert...but what to call it? I discovered the name after my lovely lady took her first bite of the cake. She placed the forkful of cake between her maroon lips and then let out a loud moan and said, "it's like a chocolate orgasm." That was it. 

For some reason, once again, we wound up wearing our dessert together on the living room floor.

Alfred's Chocolate Orgasm Cake
2 1/4 cups of all purpose flour
1 1/2 teaspoons of baking soda
1 teaspoon of salt
1 1/4 teaspoons of baking powder
12 oz of Ghiradelli Semi Sweet Chocolate Chips (Chopped fine in a food processor)
1/2 cup of unsalted butter
1 3/4 cups of sugar
3 eggs
1 teaspoon of vanilla extract
3/4 cup of milk
1/2 cup  of Hershey's Cocoa
1 bundt cake pan

1. Preheat an oven to 350 degrees. meanwhile, oil and flour the bundt pan or use Baker's Joy Flour spray.

2. In a bowl, mix together the flour, baking soda, baking powder, cocoa and salt. Set aside.

3. In a large bowl, using either a mixer set on medium speed or a wire whisk, beat together the butter & sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla. Then reduce the speed of the beating to low and beat in the flour mixture in three batches, alternating with the milk and beginning and ending with the flour.

4. Whisk in the chopped chocolate and blend thoroughly. 

5. Pour the batter into the bundt pan and place in the center of the oven on the middle rack, and bake for 35-40 minutes or until a toothpick placed in the center of the cake comes out clean.

6. Transfer to a rack and cool in pan for 15 minutes, then invert cake on to rack to cool completely.

Alfred's Chocolate Orgasm Glaze

2 cups of heavy cream
1/2 pound Ghiradelli semi sweet chocolate pieces 

Combine the cream and chocolate in a medium size nonstick saucepan over medium heat. Stir until the chocolate is completly melted and the mixture is smooth. Remove from the heat and stir to cool, lifting the mixture out of the pot several times with a rubber spatula or wooden spoon until it cools slightly. It should be glossy and slightly thick. This is the tempering process.

Spoon the mixture over the top of the chilled cake, allowing the overflow to drip over and down...the sides. Cool slightly. Enjoy feeding each creamy mouthful of cake to your worthiest lover.

Copyright © 2000 Alfred Richard. All rights reserved. Do not copy or post.

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