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"WITH YOUR WHOLE BODY,
WITH YOUR WHOLE HEART,
WITH YOUR WHOLE CONSCIENCE,
LISTEN TO THE REVOLUTION...
THIS IS THE MUSIC
ANYONE WHO HAS EARS SHOULD HEAR."
ALEXANDER BLOK
R EVOLUTION
A GALLERY PROJECT
23257
WOODWARD AVE. • FERNDALE,
54 • B1-211)ES 19115 • S -1 -Y1
M148220-1361
• 810.541.3444 • 810.541.1914
FAX
The Darkest, Richest Sin
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Ebony, Ivory and Milk
Chocolate 'Forte
1 cup slivered blanched almonds
9 large eggs, separated
1/2 cup plus 1/4 cup sugar, divided
4 ounces white chocolate (Lindt Blancor or
Tobler Narcisse preferred)
4 ounces semisweet chocolate
4 ounces milk chocolate (Lindt preferred)
3 tablespoons B & B or brandy liqueur
1/2 pound (2 sticks) unsalted butter,
softened
6 tablespoons all-purpose flour
3/4 teaspoon baking powder
2 tablespoons unsweetened cocoa powder
Chocolate Frosting, recipe below
Tri-color Chocolate Triangles for garnish
optional; recipe below
Place rack in center of oven and preheat
to 375 degrees. Cut 3 circles of waxed paper
or parchment to fit the bottom of 3 (8- or 9-
inch) cake pans. Grease pans and paper.
To make batter: Finely grind almonds in
food processor or grinder and set aside. In a
large mixing bowl with electric mixer, beat
egg yolks with /2 cup sugar until very light
and thick, about 5 minutes.
Meanwhile, place each type of chocolate
in its own large microwave-safe bowl. Mi-
crowave each separately, uncovered on high
(70 percent) for 1 to 3 minutes, stirring every
60 seconds, until smooth; or, melt each on
stove in double boiler. (Watch white choco-
late carefully; it scorches easily.) Beat B &
B and butter into egg yolks. Add almonds,
flour and baking powder and mix on low
speed until incorporated.
Stir 1 1/4 cups batter into white chocolate.
Add 2 tablespoons cocoa powder to re-
maining batter, mixing until incorporated.
Stir half the cocoa-batter (1 cup) into semi-
sweet chocolate and the other half into the
milk chocolate, stirring until smooth.
In a small mixing bowl with clean beat-
ers, beat egg whites with a dash of salt un-
til soft peaks form. Beat in remaining 1/4 cup
sugar, 2 tablespoons at a time until stiff but
not dry peaks form. Fold a third of the
whites (about 2 1/4 cups) into each chocolate
mixture. Pour each batter into a prepared
pan and smooth the tops.
To bake: If space permits, stagger the 3
pans on one oven shelf. Bake at 375 degrees
for 25 to 30 minutes or until a toothpick in-
serted in the center comes out clean. If they
are browning unevenly, rotate pans after 15
minutes. Cool 10 minutes and invert and
turn out onto racks. Cool completely. (The