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This is pâtissier Dominique Ansel’s go-to chocolate-cake recipe. The simple batter incorporates dry ingredients, including cocoa powder, with oil, milk, and eggs to create a smooth, velvety batter that, when baked at 350 degrees for 45 minutes, rises evenly.
James Beard Award-winning Pastry Chef Dominique Ansel has shaken up the pastry world with innovation and creativity at the heart of his work. Chef Dominique’s decadent chocolate cake is a wonder to behold—and will make a fantastic cake to use as a showstopper at your next dinner party.
Just before Dominique Ansel Kitchen opened its doors, Zagat spent the day with Chef Dominique, from the early mornings at the Bakery to recipe testing and putting the final touches to the Kitchen menu. A new type of cookbook that focuses on inspiration not just instruction.
Time Magazine gets an early behind-the-scenes preview at Dominique Ansel Kitchen. From your first word to your first heart break, the Cronut creator’s tasting menu at U.P. is designed to help you recall the important first moments in your life and satisfy your sweet tooth.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…