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Chocolate Cake

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Top Chocolate Cake Articles

Displaying items 12-22
  • The Hotel Sacher in Vienna, Austria, has old-school charms

    The Hotel Sacher in Vienna, Austria, has old-school charms
    VIENNA — The Hotel Sacher will never be mistaken for a hip hotel. The elaborate gilt trim in public rooms, the old-school celebrity photos that adorn the walls and the tourists in line to sample Sacher torte — all evidence that guests are...
  • Rising to the challenge of (almost) unplugged baking

    Rising to the challenge of (almost) unplugged baking
    Baking is my Zen state; my meditation aids include a cherry-red standing mixer, a big-bowl food processor, a blender and a hand mixer. The kitchen is the best room in our Santa Monica house. It is also about the same size as the studio apartments I've...
  • The Review: Root 246

    The Review: Root 246
    At first encounter, the kitschy side of Solvang can be off-putting, what with all the shop windows filled with cutesy figurines and souvenirs of the Danish-themed town. But on closer acquaintance, when window boxes spill over with flowers and old-...
  • The upside-down gets around

    The upside-down gets around
    The iconic upside-down cake of the American imagination is a golden sponge gilded with a slick of caramel, a corona of sweetened pineapple rings and incandescent maraschino cherries. Yet as sunshiny as it may seem, it hardly qualifies as a seasonal...
  • The Review: Eveleigh on the Sunset Strip

    The Review: Eveleigh on the Sunset Strip
    Snap. Snap. Snap. In my mind's eye, I see a layout for a design or architecture magazine. The salvaged wood boards, some silvery and weathered, a few whitewashed, used for the restaurant's exterior. The wide barn doors leading out to the courtyard in...
  • Chiffon cake: heavenly light, deceptively rich-tasting

    Chiffon cake: heavenly light, deceptively rich-tasting
    Heralded as "the first new cake in 100 years" when it was introduced, the chiffon cake — one of the darlings of midcentury cuisine — became famous for its wonderfully light and airy texture, seemingly weightless as angel food but with a...
  • The Review: Fraîche in Culver City

    The Review: Fraîche in Culver City
    Chefs seem to be caught playing musical chairs more than usual lately, so much so that it's hard to keep up on all the moves. In mid-November, Ben Bailly, the baby-faced French chef at Petrossian, grabbed the head chef job at Fraîche in Culver City,...
  • The Review: Chaya Brasserie

    The Review: Chaya Brasserie
    Chaya Brasserie, the 27-year-old French-Japanese restaurant, closed for a week in November to freshen up the interior. And when the doors swung open again, it had a new menu and a new chef. Shigefumi Tachibe, corporate chef of the Chaya Group, which...
  • The Project: Flourless chocolate cake

    The Project: Flourless chocolate cake
  • Three dishes that are the coming thing

    Pot de crème: We've been through chocolate mousse, flourless chocolate cake, crème brûlée, croissant bread pudding, panna cotta and clafouti. It's worth noting that, with the exception of that old faithful, tiramisu, L.A.'s tastes tend to run to French-...
  • The Review: Firefly in Studio City

    The Review: Firefly in Studio City
    A carload of friends and I are heading west on Ventura Boulevard on the lookout for the Studio City restaurant and lounge Firefly. Where exactly is it? We're scanning the south side of the boulevard for the facade. (I could have found the address and...