Quotes About Chocolate Cake

Quotes tagged as "chocolate-cake" (showing 1-4 of 4)
Michael Pollan
“He showed the words “chocolate cake” to a group of Americans and recorded their word associations. “Guilt” was the top response. If that strikes you as unexceptional, consider the response of French eaters to the same prompt: “celebration.”
Michael Pollan, In Defense of Food: An Eater's Manifesto

Amit Kalantri
“Some people when they see cheese, chocolate or cake they don't think of calories.”
Amit Kalantri, Wealth of Words

“Ryan was a nose away from the tallest cake on display, a six-foot-high chocolate masterpiece Jesse and I had created for this year's fairs. Detailed water nymph's interspersed with insects and toadstools, all sculpted by hand in rich dark chocolate.”
Anouska Knight, Since You've Been Gone

“When she'd come down to the kitchen after her shower, she'd deliberately left the lights off. She liked the way the cake looked in the bright light of the full moon that was streaming in through the windows. On the kitchen table a wooden spoon sat in a small saucepot, which held crushed hazelnuts that had been soaked and heated in Frangelico, next to the bowl of thick, velvety pastry cream she had prepared earlier. She released one of the layers from its baking pan and settled it onto the cake plate. She had sprinkled them while they were still warm with the same infused brandy, so they were now redolent with a harmonious perfume of filberts and chocolate. She deftly spread some of the pastry cream on the first layer and sprinkled a tablespoon of the crushed nuts on top of it. She added the second layer of cake, more buttery cream, and a dusting of nuts.
Angelina always aimed for an extra shading of flavor when she created a recipe, something to complement and embrace the most prominent flavor in a dish, something that tickled the palate and the imagination. Here, she had chosen aromatic, earthy hazelnuts to add an extra dimension of texture and taste. She'd heard someplace that some musical composers said that it was the spaces between the notes that made all the difference; when you were cooking, it was the little details, too.
Each layer of the dense cake covered the one beneath it as she laid them on, like dark disks of chocolate eclipsing moons made of creme anglaise instead of green cheese. In short order, the sixth and final layer had efficiently been fixed into place. She took a half step back to check for symmetry and balance, then moved on to the frosting.
She poured the mixture of butter, milk, and chocolate that had been resting on the stove top into a mixing bowl, added a pinch of salt, a dash of real vanilla extract, and began whisking it all together with powdered sugar, which she shifted in stages to make sure that it combined thoroughly.”
Brian O'Reilly, Angelina's Bachelors: A Novel with Food

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