711 chocolate was stevia

> > People say that - but some report an increase in
> > bronchial congestion from chocolate.
> I think I would have been to mean to give the kids chocolate when they
were ill
> Lol... more for me (grin)

Heh heh.
 
> > Many of us live chocolate. Breathe it, too, or at
> > least inhale it.
> We made egg creams for everyone yesterday at our barbeque.. we couldn't stand
> the thought of people never having experienced them :)

Which syrup - the canonic Fox's U-Bet? Not so long
ago I tasted that after not having had it for a long
time, and, guess what, I didn't think it was as good
as fond memories would have it.
 
> > Title: Chocolate Pizza
> > Categories: not Italian, Pizza
> Wow.. who'd'a' thunk it :)

Not I, actually.
 
> ===Devil's Food Cake Cockaigne from Joy of Cooking===
> Preheat oven to 350.
> Take everything out of the fridge, so that it can come to room temperature.
> Still one of my favote cakes.

I've had a version of it - that was a good cake.
The below, however, makes the top chocolate cake 
in my experience and in my (former) repertoire.
This was one of my sister's favorite desserts; I
posted it to Dale and Gail on her 40th birthday.

Lora Brody's Bete Noire, revised
cat: dessert, celebrity
serves: 6

1 c sugar syrup 
- 1 c sugar boiled for 4 min with 1/2 c water
6 oz bittersweet chocolate (I used Kona Vintage 1993)
6 oz unsweetened chocolate (I used Baker's)
8 oz unsalted butter
6 large eggs
1/3 c sugar

Preheat oven to 350.

Grate both of the chocolates as fine as your patience allows.
Make sugar syrup, and while it's still hot add all the chocolate,
which will seize and look terrible; do not panic. Cut the butter
into double pats and blend it in gradually (the mixture will unseize).
Beat eggs until ivory colored and tripled in volume, the sugar
added in several additions. Gently fold the chocolate mixture into
the eggs, stirring only enough to mix. Bake 25-35 min in a buttered
8" square or 9" round pan that has been lined with buttered wax paper.
Cake (?) should be tested after 25 min with the point of a knife -
if the blade comes out cleanish, the dish is done (it took me 30).

Allow to cool for 10 minutes, invert over serving dish, peel off
wax paper, and cover until serving. If cake is served warm, it will
have a loose pudding-cakey texture; if served cool, it will be more
like a very dense brownie. Serve with any custard sauce if warm or
with whipped cream if cool. P.S. I was gushing over the luxuriousness
of this dish to my friend Nicholas, who listened carefully and then
quietly said, "I've had that. Made by Lora Brody." Took the wind out
of my sails, let me tell you.

[end original sent 1/20/95 to the Shipps]