More recipes like:

Pierre's famous chocolate cake

Taken right from my blog (pierreskitchen.blogspot.com), I am unveiling one of my favorite dessert recipes that's always drawing praises whatever the occasion: the classy chocolate cake that melts in your mouth. A star of the dessert world, its wide appeal rests on one simple truth: good quality chocolate! If you are to dedicate your time to its confection, please do not degrade its magnificence with what I call chocolate-flavored wax. Sacrebleu! At the very minimum use 60% cocoa chocolate (semisweet to bittersweet). Personally I choose at least 70% for a true chocolate flavor. In other words, if you are going to swallow those calories, make it worth it ! Hmmm, I did mention calories. Well, yes, at 2 sticks of butter and sugar to match, it is not for the weightwatcher. I am sure you can find a low calorie alternative out there, with fake sugar and, gasp, fake butter, but I won't comment on the taste. So I'll let you in on a little secret. There is a reason for maximizing the cocoa content, hence the bitterness, of the cake: a tiny piece and you are satisfied. Dependent, of course, of your level of addiction to the black substance :)