Cooking for Geeks: chocolate port (not pork!) cake

Discuss

15 Responses to “Cooking for Geeks: chocolate port (not pork!) cake”

  1. Noodlehead says:

    I’ll wait for the Cooks Source version, thankyouverymuch.

  2. Anonymous says:

    I’m pretty sure Cooks Source will clean up some of the atrocious grammatical and spelling errors and probably Mr. Potter will be so ungracious as to not even pay them for their efforts.

  3. cjp says:

    “Leave the chocolate to melt in the port/butter mixture.”

    Dear BB: I love it when you talk dirty.

  4. katy says:

    Noodlehead – lol.

    Tak gode Chokolat and gode Port and Egs and Sugr and wan they are wel ybrayed colourd with Flor wel and do yt in a cofyn and yt forth to bake wel.

  5. Anonymous says:

    Nice recipe, I think I will try this around holiday time. But not being a fan of port, would this work equally well with rum?

  6. zio_donnie says:

    That will look good on your resume’.

  7. mypalmike says:

    I’m glad to see you have done measurements by weight. You would have completely lost both geek and cooking credibility otherwise. :-)

  8. Anonymous says:

    I made it tonight in about 10 minutes. It’s a cool recipe because you probably already have this little fun cake waiting to be made in your kitchen. It’s an easy last-minute “Oops I meant to get dessert” recipe that just needs a pot of fruit tea and maybe some raspberries and creme fraiche to make you a star.

  9. Anonymous says:

    So what’s the recipe for chocolate pork cake?

  10. Anonymous says:

    I have a similar reaction when I say I made brownies with pureed beet (to sneak veggies into the kids). People recoil and think I added beef puree to the brownies.

  11. godisafiction says:

    Am I the only one who thinks “Chocolate Port” sounds like a euphemism for the butt?

  12. lordmoose says:

    Beware! The book is really “Cooking for Geeks”!

  13. lordmoose says:

    I meant “Cooking forty Geeks”….way to ruin the joke

  14. JohnAspinall says:

    So Harold McGee’s got several highly regarded books in this area (e.g. http://www.amazon.com/Food-Cooking-Science-Lore-Kitchen/dp/0684800012 ). Perhaps someone who’s read both could offer a comparison?

Leave a Reply