http://blog.keyingredient.com/2008/02/29/cloning-on-key-ingredient/ The companion blog to keyingredient.com Wed, 7 Jan 2009 03:28:50 +0000 http://wordpress.org/?v=2.7 hourly 1 http://blog.keyingredient.com/2008/02/29/cloning-on-key-ingredient/comment-page-1/#comment-652 The Back Burner » Blog Archive » Rippled Chocolate Gateau Wed, 04 Jun 2008 21:51:37 +0000 http://blog.keyingredient.com/2008/02/29/cloning-on-key-ingredient/#comment-652 [...] Jessica, from My Baking Heart, made a rich, chocolatey cake that she beautifully photographed and shared with us. Maple syrup and brown sugar are two ingredients that set this non-traditional chocolate frosting apart from the standard. The great thing about a recipe like this is that it can be easily altered, or cloned, to anyone’s liking. Those who have a sweet tooth far more tame than mine might find the brown sugar to be a bit much, as Jessica did. But it could easily be replaced with mixture of crushed nuts and powdered sugar; it’s hard to say no to that combination. Personally, I’d dive into this cake without a parachute! Anything with chocolate has to be delicious, in my humble opinion. [...] [...] Jessica, from My Baking Heart, made a rich, chocolatey cake that she beautifully photographed and shared with us. Maple syrup and brown sugar are two ingredients that set this non-traditional chocolate frosting apart from the standard. The great thing about a recipe like this is that it can be easily altered, or cloned, to anyone’s liking. Those who have a sweet tooth far more tame than mine might find the brown sugar to be a bit much, as Jessica did. But it could easily be replaced with mixture of crushed nuts and powdered sugar; it’s hard to say no to that combination. Personally, I’d dive into this cake without a parachute! Anything with chocolate has to be delicious, in my humble opinion. [...]

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