Thursday, September 02, 2010

Momofuku Chocolate-Malt Cake Challenge

Photo: Christopher Griffith for Bon Appetit

Leave it to a pastry chef to create a dessert so complicated, recreating it requires a tutorial, an Inception-like recipe-within-a-recipe and 20 hours of your time start to finish. (And a blowtorch, but that's not so unusual.)

Meet Christina Tosi, pastry chef/owner at Momofuku Milk Bar and creator of the Chocolate-Malt Cake pictured above.

Photo: Christopher Griffith for Bon Appetit

I've long been intrigued by all things Momofuku (I'm still bummed we didn't make it there for the fried chicken dinner the last time we were in NYC), so I was delighted to open the latest issue of Bon Appetit and find a feature on Ms. Tosi with recipes for three of her signature treats. (The other two are Crack Pie -- oh yeah -- and Blueberry and Cream Cookies.)

[How 'bout them hyperlinks so far.]

I don’t often make super involved recipes with ingredients like dry milk powder and Ovaltine Chocolate Malt Mix, but I can't resist the lure of a "Dr. Seuss-like" cake developed by someone whose creations Bon Appetit describes as "insane," "mind-blowing" and "delicious madness."

Nor can I resist a recipe that taunts me. It's as if it's whispering from the page, I dare you."

So to that I reply, It's on.

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