Notes about Recipes in this book

• Strawberry lemon jelly roll [strawberry mascarpone buttercream]

  • Zosia on January 11, 2019

    This review is for the cake only which was a lovely light, airy and moist sponge that didn't crack when rolled. I took inspiration from the filling recipe and used Stella Parks's super thick and fruity whipped cream (Serious Eats) which was also made with freeze dried strawberries. The combination was fantastic.

• S'mores chocolate chunk cookies

  • Shewi128 on October 17, 2024

    Good, but the amount of fillings (both chocolate and marshmallows) was absurdly high. I didn't even use all of the fillings that the recipe called for, and it still was too much. Decrease them by 1/3, and you should be good. I can't fully evaluate the texture of the cookie because there were too many fillings compared to the cookie.

• Black cocoa brownies

  • Shewi128 on October 12, 2024

    When I say this is the best brownie I've ever made, I mean it. We had guests over that said: "This is exactly what you want a brownie to be". It was rich, chewy, fudgy, crackly on top, and just right. Highly recommend this recipe!

  • Pandan on October 27, 2024

    These were really good but not the best brownies I have ever made. I used 72% chocolate and reduced both of the sugars. I thought my brownies were dry after 40 minutes but the texture was actually fine.

  • TBipp on October 28, 2024

    Made a half recipe in a 9 inch pan and added toasted walnuts. I also used 72% semisweet chocolate and reduced the baking time to about 20 minutes. Very good with the use of cocoa and chocolate.

• Flourless black cocoa cake

  • Shewi128 on August 10, 2021

    This cake was rich and delicious. However, the proportions for the white chocolate ganache were way off. It never thickened and never set up.

• Milk bread [tangzhong]

  • Zosia on November 02, 2018

    Slightly sweet with an incredibly light and fluffy texture. The dough was soft and sticky, and also very elastic, a challenge for me to work with. The stickiness actually helped in the end as the dough stayed put with no spring back as I rolled it out. Shaping directions were excellent.

  • Shewi128 on October 03, 2022

    Cross-posted: How could you go wrong with milk bread? Anyways, this recipe turned out great. I trusted in the process and didn't add a ton of flour before letting the dough rise the first time. It definitely made for a softer dough, so I had to flour the pastry mat pretty well prior to shaping the dough. However, the results were a soft dough with slight lamination from the butter. I would totally make this again.

• Black cocoa banana bread

  • Zosia on October 29, 2018

    This was not nearly as chocolatey as it appeared; the black cocoa powder provided the colour but the dark chocolate morsels were responsible for most of the chocolate flavour, which was balanced with the banana. The cake was dense but very moist with a nice crunch from the sugar topping. I ran out of dark brown sugar so only used 150g.

  • lawrencecharcuterie on August 31, 2021

    This is okay, but nothing special.