• lynnkay on February 23, 2010

  Heatter's instructions are impeccable. Everything I've tried has come out just as she says it will--absolutely delicious!

Notes about Recipes in this book

• The newest cheesecake

  • WendyKinney on July 11, 2011

    We make very few cheesecake recipes twice-since it costs us the opportunity to try something new. This recipe, though, is incredible. Serve with Rose Levy Berenbaum's raspberry puree and sauce (orgasmic) and Maida Heatter's peanut butter sauces, and her French chocolate sauce. Incredible.

• Chocolate spritz cookies

  • MakeMyHay on December 22, 2021

    Page 212

• All-American brownies

  • featherbooks on June 22, 2020

    Chip loves these

• Palm Beach brownies

  • ElleJ on November 12, 2021

    awesome brownies. keeps well.

• Frozen chocolate mousse

  • MollyB on March 25, 2019

    This recipe is fabulous! About as good as a chocolate dessert can be, with the crunch of the chocolate cookie crust and the creamy, frozen chocolate filling with a hint of coffee. It is quite rich, so a little goes a long way. I usually either make half the recipe in a 7-inch springform pan, or make the whole recipe and freeze half (well wrapped) to save for later. The optional chocolate leaf garnish is great if you have time and have the right kind of leaves.

• Frozen chocolate pie

  • Nancith on May 22, 2022

    Made this for my dinner group who all thought it was delicious even though I only used a Pillsbury pie crust. And maybe it was that crust that was the cause of my only issue--with almost every piece the crust shattered when cut, so servings were a piece of pie filling perched on broken crust pieces. Maybe I should have called it "deconstructed pie" & no one would have known the difference?! If that problem can be rectified, this will be on my dessert repertoire list.

• Queen Mother's cake

  • robinorig on March 04, 2012

    Have played around with the icing, adding corn syrup if I want a glossier icing. My standby chocolate party cake along with the similar Robert Redford cake (larger ad uses honey instead of sugar).

  • Alowishs on April 02, 2016

    (on page 30) Seventy minutes baking time is too long. Start checking at 55 minutes. I flubbed up the icing - my fault, not Maida's, of course. I added corn syrup because I had no faith in there being enough sugar in the chocolate. I should try to make this again without the mistakes.

  • bktravels on April 12, 2020

    We love this cake and make it fairly often. Unfortunately, as with a number of Maida's recipes, the baking time and/or the oven temperature is way off. I feel as though it is an experiment every time I make it. My best guess is 45 to 50 minutes total time in the oven. As Alowishs notes, start checking it early.