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Friday, August 12

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Publication Sun Jan 06 2008

How Sweet It Is

There have been some bitter feelings since local favorite Marshall Field's became Macy's back in 2006, but Frango chocolates are sweeter than ever due to their nationwide availability. I received The Frango Cookbook: Simple Recipes & Sweet Ideas as a Christmas gift from my mother in-law—a charming and beautifully photographed dessert cookbook featuring 36 Frango-filled recipes. From easy recipes that even the most amateur baker could tackle (like Flourless Frango Chocolate Cake which is featured on the cover of the cookbook and uses only 3 ingredients—including 45 Frango chocolates), to ones that are a bit more complicated (like Famous Frango Chocolate Cheesecake), this is a sweet cookbook that will pull at any chocoholics heartstrings.

[Photo from]

And since I can’t help but share, here’s the recipe for the Flourless Frango Chocolate Cake mentioned above.

- 45 (1-pound box) Frango Chocolates (any flavor)
- 1 cup (2 sticks) unsalted butter
- 6 eggs

Position a rack in the center of the oven and preheat to 425F. Generously grease six 1-cup ramekins (or an 8-inch round cake pan) with nonstick spray or butter.

Pour water to a depth of about 2 inches into a saucepan and bring to a low simmer. Combine the chocolates and butter in a heatproof bowl that fits snugly in the rim of the saucepan, and place over, but not touching, the simmering water. Heat, stirring often, for 5 to 7 minutes, until melted and smooth. Remove bowl from the heat.

Break the eggs into a separate heatproof bowl and whisk just until blended. Place over, but not touching, the barely simmering water. Heat, stirring constantly, just until warm to the touch. Remove the bowl from heat. Using an electric mixer, beat the eggs on high speed until light and foamy. Fold the eggs into the chocolate mixture just until completely combined. Divide the mixture evenly among the prepared ramekins. Set the ramekins on a baking sheet and put in preheated oven.

Bake for 5 minutes, then cover with aluminum foil and bake for an additional 15 minutes. Remove from the oven and serve immediately.

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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
Read this feature »

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