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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Enameled cast iron saucier — risotto, polenta, cream sauces
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Enameled cast iron saucier — risotto, polenta, cream sauces
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Preheat oven to 350 degrees. Grease a 5 1/2" x 9" loaf pan. In double boiler, heat together chocolate, coffee & sugar over low heat. Set aside to cold for 10 min. Turn mix into a medium bowl, and with an electric mixer, add in butter till incorporated. Add in Large eggs one at a time. Add in rum now, if using it. Pour mix into the loaf pan; bake 1 hour till the mix is puffed & cracked. Cold to room temp on a rack, then chill overnight. To serve:In a bowl, whip the cream till it holds stiff peaks. Use an ice cream scoop & shape the chocolate into balls. Fit a pastry bag with a star tip & pipe each boule with a coating of whipped cream. *LAZY WAY TO SERVE********** Skip the whipping cream. Buy the aerosol stuff or possibly the tub. Have everyone scoop out what they want & squirt the whipped stuff on. Tastes every bit as good if you aren't worried about presentation.