You may think I'm crazy, but this cake isn't that sweet. It's soft and dense, yet fluffy at the same time. It's chocolaty but has a smooth tang that can
A graduate of the world-renown Cordon Bleu, Heather Christothoulou was a pastry chef at La Folie in San Franciso and started a catering company in her hometown Seattle. She is dedicated to bringing back the ideals of classic entertaining - as long as it
When you haven't got time for overnight setting in the fridge or you don't want to use raw eggs, this mousse is perfect. In fact, at all times, constraints or not,...