I stumbled upon this gorgeous-looking chocolate mousse cake, which uses 100% cacao (solid, not powder) plus a little over the same weight in sugar. I have semisweet chocolate that I was hoping to use, but I'm not sure how much sugar to add. Any suggestions? Thanks so much! Here is the recipe: http://www.channel4.com...
Community member em-i-lis cooks from Amanda & Merrill's new book
Make Weeknight Cooking Smoother and Stress-Free
Almond Apple Pie
This Week's Fall Cookbook Cake Parade
Jet black desserts—boo!
Unexpected Places We Found Food This Week