It was a gutsy move baking these for the best French chef around, but I learned to make them from chef Mark Ramsdell of L’ Academie de Cuisine. I was elated when Jacques pronounced them “terrific!” and his daughter (and TV costar), Claudine Pépin said they were the best she’s ever had.
Taking advantage of the way pressure can (sort of) marinate meat as it cooks, here’s a way to prepare a tasty replica of more traditional sauerbraten just about any weekend evening.
I brown the butter for these cookies to add flavor and remove the water. Adding golden syrup or corn syrup helps to keep them moist and chewy. Golden syrup adds a delicious butterscotch element.
Don’t let the long braising time in this recipe intimidate you. It’s an easy “prepare it and forget about it” step and fills the house with an enticing aroma that will make your guests’ mouths water. It’s a perfect company’s-coming meal because it’s guaranteed to impress.
Adapted from The Loves and Fishes cookbook, this crust-less chocolate pie is a nutty, silky treat loaded with pure chocolate flavor.