Chocolate: A Love Story: 65 Chocolate Dessert Recipes from Max Brenner's Private Collection
Book DescriptionWith gigantic vats of churning chocolate, desserts like their famous chocolate pizza, and 12 varieties of  hot chocolate served in custom mugs, Max Brenner, Chocolate by the Bald Man has turned their line of hip,  colorful themed restaurants into an international sensation.Chocolate: A Love Storyis a vibrant new  cookbook that includes 65 original recipes narrated in the quirky, captivating voice of Max Brenner, the  restaurant's visionary founder and "bald man." Bold original illustrations inspired by Art Deco poster  graphics, full-color photographs, easy-to-follow, delicious recipes, and a serving of Max's unique vision  for spreading "chocolate culture" around the world make this book a must for every chocolate lover.Recipe Excerpt fromChocolate: A Love Story: My lost childhood chocolate  birthday cakeIngredientsCake2-1/2 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon salt1-3/4 sticks unsalted butter, softened1-1/2 cups sugar4 large eggs2 teaspoons vanilla extractSprinkles for decorationGanache1-1/4 cups heavy cream20 ounces dark chocolate, choppedSyrup1 cup water1 cup sugar1 tablespoon CointreauDirections1. Preheat the oven to 350°F. Lightly flour and butter a 9-inch round cake pan2. Make the cake. In a small bowl, sift together the flour, baking powder, and salt. In a separate bowl,  cream the butter and sugar with an electric beater until light and fluffy, about 3 minutes. Add the eggs one  at a time, mixing well after each addition. Stir in the vanilla. Add the dry ingredients to the wet, mixing  until just combined.3. Pour the batter into the prepared pan. Bake until the crust is golden brown and a skewer inserted into  the center of the cake comes out clean, 18 to 20 minutes. Set to cool on a cooling rack.4. Make the ganache. Bring the cream to a simmer and pour over the chopped chocolate in a heatproof bowl.  Let sit until the chocolate begins to melt, about 1 minute, then beat with an electric mixer until the  ganache is fluffy and smooth. Let cool to room temperature.5. Make the syrup. Bring the water and sugar to a boil in a heavy-bottomed saucepan. Lower the heat and  simmer until the sugar dissolves, about 10 minutes. Stir in the Cointreau and remove from the heat.6. Cut the cake horizontally into 2 layers. Brush the still-warm cake with the syrup (do not soak). Once  the syrup is absorbed, spread the cooled ganache frosting generously over the top of one round. Top with the  second layer of cake and cover with the remaining ganache, using an offset spatula to smooth the ganache  down and around the sides of the cake.7. Sprinkle liberally with multicolored sprinkles.