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Here is an excellent project recipe that Christine Muhlke, then an editor and columnist at The New York Times Magazine, brought to us in a 2007 profile of the cookbook writer Gail Monaghan, who adapted it from a cookbook written by the Vicomte de Mauduit in 1933 It is infinitely more chic and cosmopolitan than most Neapolitan cakes, with no cartoon hue or bulk.
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Breakfast in bed just got a lot fancier.
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Get Mocha Chocolate Icebox Cake Recipe from Food Network
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Get Banana Pudding Tiramisu Recipe from Food Network
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Chef John uses a few shortcuts for his mocha semifreddo, but you still get an rich, custard-style ice cream without having to use a machine.
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Get Warm Chocolate Cakes with Berries Recipe from Food Network
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Get Mocha Chocolate Icebox Cake Recipe from Food Network
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Seasoned with rosemary and basil, these chops are covered in slices of orange and lemon, and then braised in coffee liqueur until tender and sweet.
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Cake balls with the creamy coffee flavor of tiramisu can be served just as they are or coated with chocolate for cake pops.
cooking.nytimes.com
This recipe is by Alex Witchel and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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