Bitter French Recipes

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BITTER FRENCH



Bitter French image

This cocktail recipe is halfway between a French 75 cocktail and a Negroni, made with gin, Campari, lemon juice, and Champagne.

Provided by Gary Regan

Categories     Cocktail     Gin     Champagne     Lemon Juice     Citrus     Grapefruit     Campari     Drink

Number Of Ingredients 6

1 ounce Plymouth gin
1⁄4 ounce Campari
1⁄2 ounce fresh lemon juice
1⁄2 ounce simple syrup (1:1 sugar:water)
Champagne
Garnish: 1 grapefruit twist

Steps:

  • Shake the gin, Campari, lemon juice, and simple syrup with ice, then strain into a chilled champagne flute. Top with champagne. Squeeze the grapefruit twist over the drink, then discard.

BITTERSWEET CHOCOLATE CAKE



Bittersweet Chocolate Cake image

Provided by Ina Garten Bio & Top Recipes

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 8

15 tablespoons unsalted butter, plus extra to grease the pan
7 ounces bittersweet chocolate, such as Lindt, broken
1 cup sugar
4 extra-large eggs, lightly beaten
1/2 teaspoon instant coffee granules, such as Nescafé
1/2 teaspoon kosher salt
1/4 cup all-purpose flour, plus extra for the pan
Sweetened whipped cream, vanilla ice cream, or crème fraîche, for serving

Steps:

  • Preheat the oven to 350 degrees F. Butter and flour an 8-inch springform pan.
  • Place a large heatproof bowl over a pot of simmering water, making sure the water doesn't touch the bowl. Put the butter and chocolate in the bowl, stirring occasionally, until the chocolate melts. Take the bowl off the heat and set aside.
  • First, whisk the sugar into the chocolate mixture, then whisk in the eggs, coffee, and salt, whisking until the mixture is combined and smooth. Sprinkle on the flour and fold it in with a rubber spatula until it's incorporated.
  • Pour the batter into the prepared pan and place it on a sheet pan. Bake for 30 to 40 minutes (see Cook's Note), until the top puffs up and cracks and the cake doesn't wobble when you jiggle the pan. (A toothpick will not come out clean.) Remove from the oven and cool completely on a baking rack. The cake will deflate as it cools. Run a small knife around the cake and remove the sides of the pan. Cut the cake in wedges and serve warm or at room temperature with sweetened whipped cream, vanilla ice cream, or crème fraîche.

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