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Ingredients
US|METRIC
4 SERVINGS
- 1 3/4 cups all-purpose flour
- 1 cup sugar
- 3/4 cup cocoa powder (sifted to remove lumps)
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1 1/4 tsp. fine sea salt
- 2 large eggs
- 1 cup milk
- 4 oz. unsalted butter (melted)
- 1 cup sugar
- 1/4 cup water
- 1 1/4 cups water ((10 oz))
- 2 tsp. vanilla extract
- 1/2 tsp. coffee extract
- 3/4 cup pecan halves
- 5 oz. heavy cream (150 grams--metric, for Kim!--or ½ cup plus 2 Tablespoons)
- 1 pinch fine sea salt
- 5 oz. chocolate (semi-sweet, bittersweet chocolate, or a mixture of the two, finely chopped, 150 grams I used half semi-sweet and half bitter-sweet)
- 1/2 tsp. vanilla extract
- 1 1/4 cups heavy cream
- 2 oz. unsalted butter (half a stick, cut into pieces)
- 1/2 tsp. salt
- 1 1/2 cups granulated sugar
- 1/4 cup water
- 1/4 cup light corn syrup
- 1 Tbsp. molasses (optional)
- 1/2 tsp. vanilla extract
- 3 large egg whites (use 4 if you want a really thick coating of frosting)
- granulated sugar (see instructions for amount)
- sugar
- 1/4 cup water ((you don't need to measure this. It's there to help the sugar melt evenly.)
- 1 pinch fine sea salt (heavy)
- 1/2 tsp. vanilla extract
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