Comments on: Chocolate Addict or Not — Accro du chocolat ou pas

By: | chocolateilove.info

| chocolateilove.info — Sun, 30 Sep 2007 17:05:45 +0000

[...] Chocolate Addict or Not — Accro du chocolat ou pas by La Tartine Gourmande Food styling, food photography and French food writing … I love flourless chocolate cakes. … chocolate and I’m not ashamed to say I love white chocolate… [...]

By: of raves and craves « :: epicurean escapism ::

of raves and craves « :: epicurean escapism :: — Sat, 23 Jun 2007 12:20:11 +0000

[...] Chocolate Cake (adapted from here) [...]

By: Béa

Béa — Sun, 04 Mar 2007 15:57:14 +0000

Hi Jacqueline,

The problem with substituting white with brown sugar is that it might change the texture of the cake. It is already a very dense and rich cake. Perhaps trying with a light brown sugar, and yes, as you suggested a little less of it. I personally like to use a Light Organic Sugar Cane, which is better than white and not as heavy as brown. It could be an idea. Let me know what you end up trying!

By: Jacqueline

Jacqueline — Sun, 04 Mar 2007 15:12:55 +0000

bea,
it has been a while since you posted this recipe. not sure if you will check this comment.
I am wondering if i can substitute sugar with brown sugar. i am sure i will have to reduce it to create a much less intense flavor. you think it will work?
xoxo

By: Julie

Julie — Thu, 15 Feb 2007 17:23:36 +0000

Ohh, so yummy and easy to make! I tried it last night as the dessert to a meal inspired by your beet risotto. A perfect conclusion. As always, you’re recipes are stellar.

By: Béa

Béa — Sun, 21 Jan 2007 18:45:28 +0000

Hi Ariel,

Thanks for your note. I am glad you are enjoying my blog. Roughly, 8 oz fine sugar would be 1 +1/8 cups.

Hope this helps!

Bea

By: Ariel

Ariel — Sun, 21 Jan 2007 18:23:34 +0000

I am in love with this website. I have so much work to do and have been procrastinating all morning …just reading.
Question. How do I translate 8 oz of sugar into cup measurements?
Thank you for sharing your multiple gifts.
Ariel

By: La Tartine Gourmande » Falling for Chocolate, once more — Faiblesse pour le chocolat, encore une fois

Fri, 19 Jan 2007 16:27:50 +0000

[...] Since I never hid from you how much I love chocolate, will you be surprised if I tell you that, when David announced the theme chosen for the Sugar High Friday Theme this month, he le pâtissier-chocolatier-humoriste américain à Paris became my star. Ok, only for one day, or as long as the cake I decided to make lasted. His theme was the word with eight bright letters: C.H.O.C.O.L.A.T. Did I say it right? I would need to say it once more: chocolat, more particularly Chocolate by Brand. [...]

By: L

Mon, 15 Jan 2007 20:31:28 +0000

Bea - I am reading “Chocolate: A Bittersweet Saga of Light and Dark” that I picked up at the airport on my way back from Boston, and couldn’t help but think of your post when I read the section on Chocolat. There is a term, un chocodépendante that the book translates to “a chocoholic with class” and it seems to fit perfectly! I think that you’d enjoy the book…

-L

By: Rekha

Rekha — Sat, 13 Jan 2007 05:02:16 +0000

it is true, my dear Bea, your chocolate cake made my entire head… well, i can only say… melt! i loved how you pulled it out of your purse just as i said, ‘it would be nice to finish this lunch with something sweet.’