On Thu 23 Jun 2005 12:41:51a, Joseph Littleshoes wrote in rec.food.cooking:

> I am very fond of the midnight torte but can get a locally made
> commercial "chocolate decadence" that is so very good i have more or
> less stopped making the torte. I believe i mentioned in the Catalan
> cake recipe the necessity of taking the time to reduce the port, that is
> really the only difficult part of the recipe and that only as it can
> take 15 to 20 minutes but is a great technique for getting a really
> pronounced flavour into the chocolate for cake or fudge or "truffles"
> (the chocolate kind) and works equally well with a good rum.
>

Thanks, Joseph. I'm looking forward to making the Catalan Cake and will take
care in reducing the port.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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