You'll turn yourself around.
Chocolate-Coated Caramel Honeycomb With Salted Peanuts
To make it, you start by preparing a caramel in a heavy-bottomed pan. Then you add baking soda and as soon as you do, it starts to expand and bubble. You pour the fizzy caramel onto a lined baking sheet and set it aside to cool—as it does, tiny air bubbles are trapped inside, creating a really great aerated texture.
Once you've decided on your pan, line a baking sheet with parchment paper and measure all your ingredients. Have the baking soda and a whisk ready, because you need to add it as soon as the caramel has reached the right color. Delay, and your caramel will darken too much.
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Richard Sax’s Chocolate Cloud Cake Recipe on Food52Here is where we learn that flourless chocolate cake can mean many different things, depending on ratios and technique. Both this recipe and Rose Levy Beranbaum's Chocolate Oblivion Truffle Torte are known and loved as flourless chocolate cakes and use the same basic three ingredients (eggs, chocolate, and butter), with wildly different appearances and textures. This one was a signature dessert of the late, beloved writer and cooking instructor Richard Sax. For the same amount of eggs as Beranbaum’s, he calls for half the chocolate and butter, and—instead of heating and whipping six whole eggs until billowy—he has you whip four of the whites with sugar to make a fluffy meringue, then gently fold them into the rest. Far from a dense and creamy torte, these three changes produce a poufy soufflé of a cake that intentionally caves in the center, leaving a craggy, wafer-like rim behind and a moussey hollow that you fill up with cold whipped cream. The effect is dramatic and bold, giving you, as Sax famously said, “intensity, then relief, in each bite.” Adapted very slightly from Genius Desserts (Ten Speed Press, 2018).
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