If It’s Not Chocolate, It’s Not Dessert?

27 Jul

Well, there are those who prefer other desserts, but we just have to mention the many cookbooks focused on chocolate that are in the library. Here are some of the most recent titles in the catalog:

Small-batch baking for chocolate lovers (641.6374 N163s) Trying to control portions and not overindulge?

Intensely chocolate : 100 tantalizing high cacao content recipes that offer the ultimate in chocolate flavor (641.3374 B655i) Love dark chocolate?

 Chocolate cakes : 50 great cakes for every occasion (641.8653 K65c) Does your ice cold glass of milk need a companion?

If those don’t tempt you, of course there are many more dessert cookbooks on our shelves. Today we want to highlight The devil’s food: a dessert cookbook (La 641.86 C624d) by Baton Rouge author Holly Berkowitz Clegg. There’s more than just chocolate to be found here, but plenty enough to satisfy.

German Chocolate Pie

1 (4 ounce) package German sweet chocolate

1/2 cup butter

3 eggs

1 cup sugar

2 tablespoons flour

1 cup pecan halves

1 teaspoon vanilla

1 cup whipping cream, whipped

In top of a double boiler or in microwave, melt chocolate and butter.  Set aside.  In mixing bowl, beat eggs, sugar and flour until well blended and light.  Gradually add chocolate mixture, mixing well.  Add pecans and vanilla.  Pour into a buttered 9 inch pie plate.  Bake at 350 degrees for 40 minutes.  Filling will be soft, but will set while cooling.  Cool to room temperature and refrigerate until chilled.  Top with whipped cream.


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