<h1><a href="http://hop.clickbank.net/?davzo/1stinlinep">Easy Gourmet Chocolate Cakes & Co. ebook</a></h1> <h1><a href="http://hop.clickbank.net/?davzo/1stinlinep">Gourmet Chocolate Cakes and Co. - The HOW TO ebook on basic European style cakes. Easy and versatile! 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Easy and versatile, sensuous and succulent, dark dreams of chocolate delights and other delicious cakes - with photos and an informative guide on how YOU can make them! Impress your guests and spoil your family with exclusive recipes from 'Villa Contessa' Click here for free offer Click here to view front and back covers Click here to view Table of Contents Click here to purchase Does the word 'gourmet' make you think of complicated, expensive and exotic food preparation or baking that takes a lot of time - that you don't have, or want to invest? It doesn't have to be and I will show you how with this versatile master recipe and guide - even if you have never made a cake before! You will learn how easy these cakes are and the secrets to creating your own quality European style, delicious cakes. You have a choice of the traditional or speedier version (as fast as those 'throw together ones'). AND my famous ‘Mon Cheri’ Cake recipe is also included. Learn the secrets to making fine textured and truly exquisite cakes - without expensive ingredients. 'Gourmet' doesn't always rely on expensive ingredients. Learn the secrets to that too from a food writer and columnist. But first I wish to tell you a little about myself and this recipe. I'll be brief, but you can read more about me at The Epicurean Table. Though I have spent most of my life in Germany, then Belgium and now reside permanently in Spain, I have travelled extensively from Finland to Bali. I am a food writer, author and write a column on food, 'La Cuina' (The Kitchen) here in Spain. I also have a few other columns but they have nothing to do with food. I have searched for the best chocolate cake recipe and have extensively experimented with my own recipes. My standards are high and are influenced by the best in bakery goods - the German and Austrian 'Konditorei' (fine bakery). I wanted a chocolate cake that was very rich, firm, but not as firm as a pound cake, light but not the kind that falls apart in a mass of crumbs - and a cake that was easy to make. I guarantee you my recipes are: not the runny oil based batters (this produces a bland, coarser pored cake that is apt to fall apart) not oversweet to compensate for lack of flavour and finesse not difficult (in fact you can make them as simple or as elaborate as you like with the luxury versions) not time consuming (I show you a speedy version for the rushed) I further guarantee that: there is NO melted chocolate to fuss over (uses cocoa) no whipped ingredients the ingredients are what you most likely have in your kitchen right now and are economical (if you like, but I give you suggestions for a luxury version) these are the easiest gourmet cakes you have ever made! you will learn a secret or two to make them just fabulous or simply elegant! TOP (click for a larger view) I also tell you how to make a speedy version (as speedy as those 'throw together oil based ones) when your time is short. By the way, this is the perfect cake to make in advance (a day or two if you like). In fact, it's unique and delicious flavour is even better the day after when the flavours have had time to 'marry'. And it freezes well! My tips on kitchen science and the role basic ingredients play will be invaluable to you. For the benefit of less experienced cooks, I explain in detail the why and how of simple common technique and ingredients. The master recipe with variations plus my famous Mon Cherí cake recipe AND additional, valuable information is compiled into an ebook for you to download as a self extracting .exe file. There are tabs for easy navigation, table of contents and pages that turn. (Sorry Mac users, a version for you is in the making. Check back or contact me through the subscribe link below.) The ebook is full of tips, photos, step by step photos and much, much more is packed into it. No, it is not free (but almost - read further about all the bonuses) but only € 6 (Euros) $5.97 (US dollars) Payment is safe and simple with Click Bank, a secure and reputable on-line credit card and online check payment service for thousands of businesses. Click here to purchase. (Online checks can only be accepted from US customers.) Once you have paid, you will be given the link to the Gourmet Chocolate Cake & Co. where you can download the ebook. Downloading is fast but you can choose the .zip file to download if you have a slow modem. You do not need a special reader to open the book. Bonus: About those secrets, not only do I include my info articles about them but I explain the 'why' as well. Do you know what 'the heart of the cake' or the 'body of the cake' means? Understanding those principals will help you create your own fabulous cakes. And, not only a variation on the Gourmet Chocolate Cake plus my Chocolate Cherry Cake (the 'Mon Cheri' Cake) but a formula for making other cakes, just by substituting a few ingredients. What about a Vanilla cake, or Amaretto-Cherry cake? And as an additional bonus I will include a simple, but delicious icing and a German style butter cream frosting for this recipe. So for only $5.97 you are really getting not one but: 1 master recipe for the Gourmet Chocolate Cake, (plus version for the rushed and luxury version) plus Quick Recipes for 3 different cakes without chocolate 1 Chocolate Cherry Cake recipe (the 'Mon Cheri' cake) 1 recipe for ....?, simple, useful yet almost forgotten 1 icing recipe, plus tips on varying 1 frosting recipe, plus tips on varying Photo Gallery Step by Step Photos PLUS... valuable information about the kitchen chemistries and whys of the ingredients. Once you understand these key facts, you can easily create your own recipes and variations. And I can't help but give you a few more tips along the way! Did I mention that the recipe is in metrics and cup measurements? Why am I offering you all this for the low price of € 6 ($5.97US)? Because once my book is published, I must withdraw this offer and I want to introduce you to my book "Sweet Temptations and Simple Breads". I am so confidant that you will enjoy my ebook that I guarantee you a refund! click here to purchase (front and back covers below - click thumbnail to view) Still not convinced? Would you like to download a free sample of the ebook? Access to the information will be limited but you can see how the book works, pages "turn", the table of contents and a few photos. "Ah, but there must be a catch!" you are thinking? Well, there is a little one. Sign up for my free newsnote (not quite a newsletter and not sent on a regular basis) and I will send you the link immediately where you can get your free ebook sample AND I will also send you a sample recipe of my ebook 'Simple Country Cakes - European Style' scheduled to be out by Spring 2003.. Be assured your email will never be shared. My newsnote serves to keep you informed of periodic updates to the sites and new ebooks as they become available. It will not be sent out on a regular and frequent basis. (Note: you will receive the link to the sample book or the link for the purchased ebook instantly by autoresponder. Depending on how aggressive you have set the filter, some anti-spam programs may block the autoresponder. If you have problems, do temporarily disable your anti-spam program or . Enjoy! Patricia Conant Epicurean Delights from Villa Contessa, Spain P.S. By the way, here is a Table of Contents sample from the ebook: Title Page Foreword About the author Photo Gallery Gourmet Chocolate Cake and Friends Great Beginningsa step-by-step photo guide Gourmet Chocolate Cake master recipe, abbreviations legend, quicker version for the rushed, tips Chocolate Cherry Upside Down Cake the 'Mon Cheri' cake - a quick and delicious dessert, photos, tips, plus extra recipes for cherry sauces and a simple cherry liqueur, step by step photos Quick and Rich ingredient adjustments for creating three different cakes and inspiration for more Icing and Frosting basic icing and basic butter cream frosting Baking Tips tips from alcohol in baking to care of pans, information and photos of pans (forms) for the master recipe, mini glossary, summary of tips Basic How's and Why's how ingredients interact and why, technique, 'Heart of the Matter and 'Body of the Matter' Formula ratios and results, general information, basic formulas, decorating and flavour suggestions Secret Ingredient and the Last Morsel tips and variations on an important and oft forgotten recipe TOP Copyright 2002 Patricia Conant - The Epicurean Table </b></p>