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35 comments to “C-H-O-C-O-L-A-T-E”

  1. Ahh! I have been obsessing about this recipe since the latest issue arrived in the mail two days ago. The rolling-and-frying thing seems so genius. Think you’ll try it with other cakes too? Thanks for sharing.

  2. I am so excited to try this recipe I can’t even handle it! I’m a chocolate lover, but there’s nothing more disappointing to me than a mediocre chocolate dessert. I really like the idea of combining chocolate and juniper. Great post!

  3. That caramelized edge thing is genius. I’m going to want to do that with every cake now.

  4. Tim, I’m with you on the chocolate front, and I have a tin of juniper berries in the pantry. I want this cake! I wonder if I could convince Octavian to make this for my very soon approaching birthday…

  5. Crispy edged cake slices?! Brilliant!! I have a buckwheat blueberry bunt cake on my counter that is just begging for this treatment.

  6. it’s like you read my mind. I, too, was intrigued (ok, maybe even a little obsessed) when I read my new BA before bed this weekend and discovered this recipe. but, pardon my ignorance, where can one buy juniper berries?

  7. Looks delish. I love the idea of rolling the bars in sugar and then caramelizing the whole lot. YUM.

  8. Ohh my, this sounds so good! But I must ask – is there a recipe for the milk jam?

  9. This idea of rolling the cake in sugar is way out! Milk jam is such a great name and I happen to love sour cream too. Juniper berries, I must admit to not being too keen on but I know it must be good if you are raving about this cake so much!

  10. Cake sticks rolled in sugar and caramelized? I am all over that action. And thanks for introducing me to Milk Jam, something I’ve never heard of before. You know I’ll be Googling that recipe. Mommy likes. ;) xo

  11. I literally just read about this recipe last night. i’ve been trying not to make sweets as much lately, but dang, i had to clip this one. i’m glad i’m not the only one who was intrigued :).

  12. It’s crazy that I as JUST daydreaming about this recipe. I was hooked on the milk jam, too, and loved the idea of caramelizing pieces of cake in a skillet…why not?! I’ll have to make this soon. I love that you’re two steps ahead of me, Tim :)

  13. my love of chocolate was sudden, like someone just flipped a switch and BAM Let-There-Be-Light-And-A Lot-Of-Chocolate! I think it probably had something to do with moving to Switzerland, but maybe not, maybe it was just ‘my time’. As a little kid/teen/20-something I shunned the stuff, but now I am obsessed and cannot seem to get enough and I go as far as to consider it a health food to justify my obscene rates of consumption. Anyway, enough about me and more about this cake. The caramelized edges are the real kicker in this cake, that and the milk jam sour cream. Caramelize me up some cake please.

  14. This looks amazing! I never would have thought of adding juniper berries … or caramelizing the finished cake like that. Really need to try this!

  15. All- thanks for the nice comments. A couple of clarifications:
    Milk jam is basically sugar and milk reduced until it is jam-y. If you follow the link to Bon Appetit, you’ll find their recipe. There are other variations online. I basically took 4 cups of whole milk (only whole, do not try anything else) and add 2 cups of sugar. Bring to a boil, reduce to a simmer and simmer low for an hour or so until it is reduced by half and darker in color. Use a much larger pot than you think you need, milk boils over easily.
    Juniper berries are little dried “berries” from juniper trees. They have a pine-y flavor. Think: gin. If you’re in a major city you’ll find them at spice shops, otherwise you’ll need to order online.

  16. Looks super yummy! Can’t wait to try!

  17. Love the addition of the juniper here! Bet it makes for an amazing flavor.

  18. The flavors of this cake are so intriguing. And, yes, why doesn’t all cake have crispy-caramelized edges? That is a very good question.

  19. Wow! love the simplicity and elegant looks.
    What do you think about baking in Microwave? I know i know dumb question, but I can’t seem to get my oven fixed in the near future! :( and I Can NOT wait to try the dessert!

  20. Milk jam: you mean dulce de leche? Or is this something different entirely?

    At last, something to do with those juniper berries besides making bathtub gin! ;>

  21. Juniper is totally the new lavender.

  22. Hi CHN- I meant milk jam, but yes- it is basically the same as dulce de leche or any other sweetened milk caramel. When I make milk jam it doesn’t get as dark as dulche de leche.But they are all variations of the same thing.

  23. francofly- totally. but somehow less annoying. (or is it more annoying?)

  24. L O V E juniper berries and the pic of the slices in the sugar is the best. I think I’m going to try torch carmelizing the sugar…I think that might work…then I’m still at the simple clean up of 2 bowls and a spoon.

  25. I am always on the lookout for a good chocolate cake recipe, because like you, I don’t care much for chocolate cakes, and it’s hard to find the right recipe or maybe I haven’t tried hard enough. I’ll be trying this one, though. bookmarking it.

  26. I am totally with you on the chocolate thing–I do love it, but it’s not my go-to dessert. But I do love chocolate chip cookies, so we differ there.

  27. Juniper and Choclolate? Hum. Never thought of this combo. This might also make a good ice cream. Can’t wait to try this recipe.

  28. Chocolate and juniper, wow, what a combination! I am beyond excited to try out this recipe!

  29. I am exactly like you apathetic about chocolate – it shocks people when I tell them I don’t like chocolate. They look at me like I have grown another head. I will eat chocolate desserts if it’s not too sweet and sounds delicious though.

  30. This looks especially delicious and I am a chocolate lover who eats all kinds of chocolate desserts. The milk jam sour cream I think is what makes it perfection :)

  31. L-O-V-E. L-O-V-E. This looks so delicious!

  32. I made this tonight. I thought it was pretty heavy on the juniper. I liked it, but my husband didn’t. I’d go with about half the amount of juniper berries next time.

  33. I keep coming back to this post! This time to admire that awesome plate. It looks like the inside of a fancy Bundt pan–so great.

  34. Kari! Glad you like the dish, too. I am pretty obsessed with them.

  35. Y-U-M. Looks fantastic! Love the combo of caramelized cake wedges and juniper berries. Looking forward to this one.