Yes, I am a food writer,
author and write a column on food, 'La Cuina' (The Kitchen) here in
Spain. I also have a few other columns but they have nothing
to do with food. And I bake! I have a passion for baking.
Read more about me at my
Epicurean Table site.
searched for the best chocolate cake recipe and have extensively
experimented with my own recipes.
My standards are high and are
influenced by the best in bakery goods - the German and Austrian
'Konditorei' (fine bakery). I wanted a chocolate cake that was
very rich, firm, but not as firm as a pound cake, light but not the kind
that falls apart in a mediocre mass of crumbs - and a cake that was easy to
I guarantee you my
not the runny oil
based batters (this produces a bland, coarser pored cake that is
apt to fall apart)
not oversweet to
compensate for lack of flavour and finesse
fact you can make them as simple or as elaborate as you like with
the luxury versions). Even if you have never baked a cake
'from scratch' this guide will show you how!
not time consuming
(I show you a speedy version for the rushed)
I further guarantee
there is NO melted chocolate to fuss over
what you most likely have in your kitchen right now and are...
economical (if you like, but I
give you suggestions for a luxury version)
these are the
easiest gourmet cakes you have ever made!
you will learn a secret or two
(or more!) to make
them just fabulous or simply elegant!
(click for a larger view of one of the variations)
Click here for
I also tell you how to make a speedy version (as
speedy as those 'throw together oil based ones) when your time is short.
By the way, this is the
perfect cake to
make in advance (a day or two if you like). In fact,
and delicious flavour is even better
the day after when the flavours have had time to 'marry'. And it
on kitchen science and the role basic ingredients play will be
invaluable to you. For the benefit of less experienced cooks, I
explain in detail the why and how of simple common technique and
The master recipe with variations plus
my famous Mon Cherí cake recipe AND additional, valuable information is
compiled into an ebook for you to download as a self extracting, virus
secure, .exe file. It has tabs for easy navigation, table of contents
and pages that turn.
The ebook is full of tips, photos, step by step photos and much,
more is packed into it. No, it is not free
(but almost - read further about all the bonuses) but only
here to purchase now!
and versatile, sensuous and succulent,
dreams of chocolate delights and other
cakes - with photos and an
on how YOU can make them!
safe and simple with Click Bank, a secure and reputable on-line
credit card and online check payment service for thousands of businesses.
here to purchase now. (Online checks can only be accepted from US
have paid, you will be given the link to the Gourmet Chocolate Cake
& Co. where
you can download the ebook. Downloading is fast but you can
choose a .zip file to download if you have a slow modem. You do
not need a special reader to open the .exe book.
My Bonuses for YOU!:
those secrets, not only do I include my info articles about them but I explain the
'why' as well. Do you know what 'the heart of the cake' or
the 'body of the cake' means?
simple principals will
help you create your own fabulous cakes.
only a variation on the Gourmet Chocolate Cake plus my Chocolate
Cherry Cake (the 'Mon Cheri' Cake) but formulae for
making other cakes, just by substituting a few ingredients or changing
about a Vanilla cake, or Amaretto-Cherry cake? And as an
additional bonus I will include a simple, but delicious icing and a
German style butter cream frosting for this recipe. So for only
really getting not one recipe but these
master recipe for the Gourmet Chocolate Cake, (plus version for the rushed
and the luxury version) plus Quick Recipes
different cakes without chocolate -
plus suggestions for more
Chocolate Cherry Cake recipe (my
famous 'Mon Cheri' cake) - also adaptable
for non-chocolate versions plus optional extra recipes for
cherry sauces and simple liquors
recipe for ....?, simple, useful yet almost forgotten
icing recipe, plus tips on varying
frosting recipe, plus tips on varying
by Step Photos
...valuable and useful information about the kitchen chemistries and whys
the ingredients. Once you understand these
simple key facts, you can
easily create your own recipes and variations. And I can't help but give you a few more tips
along the way!
I mention that the recipe is in metrics and cup measurements?
Why am I offering you
all this for the low price of $7.95 US
(approx. € 6.50)? Because once my book
is published, I must withdraw this offer and I want to introduce you
to my book "Sweet Temptations and Simple Breads".
I can let you know now that the
price of my exceptional ebook will be going up soon.
This is not a sales ploy, it is a promise.
I am so
confidant that you will enjoy my ebook that I guarantee you a no-fuss refund!
here to purchase now!
and back covers - click thumbnail to view)
not convinced? Would you like to download a free
sample of the ebook? Access to the information will be
limited but you can see how the book works, pages "turn",
the table of contents and a few sample photos.
"Ah, but there
must be a catch!" you are thinking?
Well, there is a little
one. Sign up through the secure form below for my free newsnote (not quite a newsletter and not sent on a regular basis) and I will send you the link
you can get your free ebook sample AND I will also
send you a
sample recipe of my ebook 'Simple Country Cakes - European Style'
scheduled to be out by Winter 2006.
Click to go to
for the sample Gourmet Chocolate Cakes & Co.
and subscribe me!
I understand I can unsubscribe any time!
recipe, abbreviations legend, quicker version for the rushed, tips
'Mon Cheri' cake - a quick and delicious dessert, photos, tips, plus extra
recipes for cherry sauces and a simple cherry liqueur, step by step
adjustments for creating three different cakes and inspiration
icing and basic butter cream frosting
from alcohol in baking to care of pans, information and photos of pans
(forms) for the master recipe, mini glossary, summary of tips
How's and Why's
ingredients interact and why, technique, 'Heart of the Matter and
'Body of the Matter'
and results, general information, basic formulas, decorating and
Ingredient and the Last Morsel
variations on an important and oft forgotten recipe
HERE TO PURCHASE NOW!