I want to introduce you to a beautiful cookbook called Home Made by Yvette Von Boven. Yvette runs a restaurant and catering business in Amsterdam, along with being a food stylist and recipe developer.
How glamorous is this....she splits her time between Amsterdam and Paris.
{I split my time between the suburbs of Houston and the other suburbs of Houston.}
Home Made is a substantial book, weighing 4 & 1/2 pounds...that's heavier than kiddo when he was born. The book has everything...cocktails, main courses, desserts, pasta, soups...you name it. Yvette walks you through making bread, making ice cream (without an ice cream maker), building a simple outdoor grill, making cheese, making chocolates, and more!
And, the book is beautiful.
I tried a recipe called "Chocolate Fondant Cake" which I renamed pie. To me, fondant means the roll out icing that goes over a cake. Whatever you call it, the cake/pie is sinfully creamy and delicious!
It starts with a cookie crust. Crust supposed to be made with Amaretti cookies. I love these little Italian cookies. In my grocery store, they're not found with the cookies, but over in the "Italian section." I knew I had a bag in my pantry.
I opened the bag and ate one, you know, for quality control. Good thing I did, because, oh, they were NOT good. Turns out, they expired over a year ago. I.Let.Cookies.Expire. (hangs head in shame)
Okaaaay....
Gingersnaps to the rescue!
Melt some chocolate,
whip up some cream, add amaretto...chill (you and the pie)...and you have yourself a glorious dessert.
{...aka Chocolate Fondant Cake, adapted from Home Made, serves 12}
1 & 1/4 sticks butter
8 oz amaretti cookies (or gingersnaps)
4 oz semisweet chocolate, chopped
2 & 1/2 c. heavy cream
2 TBSP sugar
1/3 c. Amaretto (or Frangelico)
cocoa powder
Line an 8 or 9" cake pan with plastic wrap, allowing excess to hang over the sides.
Melt the butter. Process cookies in a food processor until evenly ground. Stir the butter and crumbs together; press into the bottom of the pan.
Melt the chocolate in the microwave or in a bowl over a pan of simmering water. Let cool slightly.
Beat the cream and sugar until stiff peaks form. Gently stir in the melted chocolate. Add the Amaretto and stir.
Fill the pan with the mixture and smooth with an offset spatula. Cover with the excess plastic wrap and refrigerate at least 4 hours. (I put mine in the freezer for 30 mins - one hour before serving to set it up a bit more.)
Before serving, lift the pie out of the pan , remove the plastic wrap and sift cocoa powder over the top. Serve small wedges...it's rich!
Want a copy of Home Made for your very own?
Giveaway closed...Jane is the lucky winner! Yay, Jane!
Random winner will be chosen on September 19th at 9pm CST. Good luck! :)
{Disclaimer: I was provided a copy of this book at no charge...my opinions and weight I have gained from this recipe are my own.}