This lofty cake is so crammed full of chocolate and butter and air, there’s no room for flour–although we made sure to leave space for ample swoops of softly whipped cream.
- 40 M
- 1 H, 15 M
- 20
About Richard Sax
Richard Sax was an esteemed culinary writer long before the days of food blogs. He founded Food & Wine’s Test Kitchen and was a regular contributor to Bon Appetit, as well as the author of numerous cookbooks, including the acclaimed Classic Home Desserts. Sax served as IACP’s ethics chairman, and was well-known for his enthusiasm for straightforward, healthy cooking. He passed away in 1995. @richardsax