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Death By Chocolate Cakes [Hardcover]

Marcel Desaulniers
4.7 out of 5 stars  See all reviews (24 customer reviews)

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Book Description

Aug. 24 2000

For the chocolate lover, there is nothing like biting into a rich, dark slice of chocolate cake. More than a mouthful of something wonderful, it's a chocolate celebration. And nobody knows how to celebrate chocolate cakes better than the "guru of ganache," chef Marcel Desaulniers.

In Death by Chocolate Cakes, Marcel serves up some of his most inventive, most sinful, most seductive chocolate creations ever. His Chocolate Heart of Darkness cakes are the ultimate cupcakes. The secret--a melted chocolate truffle center. For an unforgettable birthday cake, serve the one he created for Julia Child: a ganache-covered chocolate almond cake with red raspberry mousse.

Have the desire for something that towers over ordinary chocolate desserts? Look up Excessively Expressive Espresso Ecstasy or Chocolate Strawberry Teardrop Cake. These are exactly the things when "over the top" is what you want. And for an elegant taste of Paris, try Marcel's Chocolate Pistachio Madeleines.

When you just can't wait for that chocolate fix, Marcel has plenty of quick-and-easy recipes, some of which come from Marcel's mom's circle of chocolate-lover friends. Pour yourself a cold glass of milk and dig into Margie's Golden Raisin Heavy Fudge Cake, Virginia's Cocoa Pound Cake with Warm Buttered Brandy Berries, or Mimi Montano's Chocolate Zucchini Cake. As a bonus, there is a collection of ice creams, sauces, beverages, and other delectables that are the perfect partners to Marcel's creations and an informative section on equipment, ingredients, and techniques.

Death by Chocolate Cakes truly takes the cake and then takes it to where it's never been before.

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Product Description

From Amazon

No doubt about it: chocolate rules. Celebrating this happy fact is Marcel Desaulniers's Death by Chocolate Cakes, another installment in his bestselling Death by Chocolate series. These books bring chocolate sweets to, well, heart-stopping heights. Cake, which contains 50 or so recipes for goodies such as Chocolate Heart of Darkness Cakes (dense chocolate cupcakes with a molten chocolate-truffle center) and Excessively Expressive Espresso Fantasy (chocolate ganache-filled chocolate espresso cake topped with espresso mousse), also includes formulas for chocolate ice creams, drinks, and sauces--all in all a true debauch. Though its recipes are painstakingly written and easy to follow, most require multiple, technically exacting preparations; aside from chocolate voyeurs, they'll be of greatest interest to reasonably skilled bakers with time to spare.

Desaulniers divides his recipes into chapters such as "Baby Cakes," "Mom's Cakes," "Celebration Cakes," and "Sky-High Cakes." This portioning is somewhat arbitrary as the drill is usually a lusciously filled and topped layer cake. Delicious exceptions include My Little Kumquat Cake and Uncle Sam's in the Black Cake. If Desaulniers is given to a jokey cuteness (as evidenced by the above recipe titles), and neglects sometimes to describe his cakes so readers can make informed baking choices, he is careful to provide illuminating tips on equipment and techniques throughout. With 50 mouth-watering color photos, the book should bring great pleasure to all chocolate lovers, on the page and at meal's end. --Arthur Boehm

From Publishers Weekly

The chef of the Trellis Restaurant in Williamsburg, Va., Desaulniers (Death by Chocolate) offers 50 extravagant, elaborate, indulgent chocolate cakes. These are not treats for the kitchen shy, requiring as they do many phases and, within each phase, many steps. But the outcome is so luscious and Desaulniers is so charming and persuasive, it's hard to believe it's not time well invested. Sprinkled liberally throughout are anecdotes about the author's mother, his childhood and various recipe contributors, who include friends and family members, fellow pastry chefs and their relations. There are cakes served at the Trellis as well as recipes handed down from generation to generation and those discovered "on the road." Recipes for adorable baby cakes, whose size belie the intensity of their flavor, include Heart of Darkness Cakes, in which bakers are instructed to "remove the muffin tin from the oven and, moving quickly, place a single frozen truffle in the center of each portion of cake batter." Chocolate Chunk Cookie Cakes meet the demand for a tasty confection that can withstand the indignity of being plopped in a lunch box. There are also big event cakesAamong them, Julia's [Child] Eighty-fifth Birthday CakeAas well as cakes from out of town, such as The King's Chocolate Peanut Butter Banana Bourbon Cake, based on Elvis's favorite sandwich. The book concludes with an assortment of accompaniments, such as instructions for chocolate honey and a recipe for a wicked cocktail called Chocolate Temptress (think vodka and Frangelico). Many of these confections go over the top, but chocoholics will eagerly follow Desaulniers wherever he leads. (Sept.)
Copyright 2000 Reed Business Information, Inc.

Customer Reviews

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4.7 out of 5 stars
4.7 out of 5 stars
Most helpful customer reviews
5.0 out of 5 stars The most luscious cakes you'll ever taste! May 20 2004
Marcel Desaulniers is the most consistently amazing dessert cookbook author I've ever come across. Take, for example, Martha's Chocolate Freckles Fresh Blueberry Ice Cream Cake. It's based in a "Chocolate Freckles Cake," which is a non-chocolate cake with finely-chopped or grated chocolate mixed into the batter. A homemade blueberry ice cream fills the space between the layers - this is honestly one of the best ice creams I've ever had, with a tart flavor created by the sour cream, cream cheese, and lemon juice. The topping is sweetened, vanilla-flavored whipped cream, and further fresh blueberries are ringed around the top.
Next we made Marcel's First Birthday Chocolate High and Fluffy-on-Top Cake. This is a chocolate cake with a vanilla frosting. It sounds so simple, but it's so delightful! This is truly the ultimate icing: sweet, not too buttery, and remarkably fluffy. I have never had such a fantastic icing before, and intend to use it on cake after cake in the future.
You'll find everything in here from Chocolate Rocky Road, to Peanut Butter Chocolate Chip Ice Cream Cake, Chocolate Caraway On-the-Rocks Trifles, Chocolate-Dipped Orange Fry Cakes with Coffee and Cream, Uncle Sam's in the Black Cake (with a toasted oatmeal raising topping), Chocolate Tender Passion, and much more! Each recipe comes with a gorgeous picture. The recipes are inventive and of consistently excellent quality; the directions are thorough without being labyrinthine. They're several pages long for each recipe, but I never feel lost. Marcel repeats the amounts of the ingredients in the instructions so you don't have to flip back and forth to the ingredient amounts.
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5.0 out of 5 stars Talk About "Have Your Cake!" Dec 27 2003
You won't find such creative stuff anywhere else, trust me, one who's a cookbook addict collector and searches many sources for great recipes. Marcel is truly creative and stand alone in his relentless search and publication of such collections, all geared not for restaurant or competition but for us home chefs. Ingredients, equipment and techniques are all tried and prepared with us in mind.
This volume on cakes is divided into five groupings: Baby cakes, Mom's cakes, Celebration cakes, out-of-state cakes, and sky-high cakes, with the common theme of chocolate. This guy really knows how to get to my sweet tooth, with nuts and fruit and decadent chocolate.
Try the likes of: "Chocolate Porto Enchantment Cake"; "Milk Chocolate Peach Pecan Upside Down Cake with Peach and Bourbon Ice Cream" or "Chocolate Mai Tai." Truly, there is too many good ones, but feast your tastebuds on: "Martha's Chocolate Frecles Fresh Blueberry Ice Cream Cake" "Chocolate Caraway On-The-Rock Trifles" "Chocolate Tender Passion"
As with each of his cookbook offerings, there is the super photos, Chef's Touch section with its fascinating background and prep and serving tips, and section on sources, ingredients and techniques, one especially awesome here is a Table of differing chocolate melting times using both double broiler and microwave methods.
This one does take the cake
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5.0 out of 5 stars Amazing! Oct. 17 2003
I love this book! I've already made several cakes from it and, although they are time consuming, the results are fabulous! The directions are easy to follow and the stories are the icing on the cake. I went out and got the other books as well, and I'd recommend all of them to any chocolate lover out there.
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1.0 out of 5 stars badly organized book Aug. 23 2003
By cloud
1. it doesn't show steps clearly
2. there is no picture associated with each steps.
3. like say "Make the Mocha Mud Cake", it is just one long
paragraph, which steps are not separated into easy to read
steps. plus, there is no picture associated with each step.
how did everyone overlook this and give this 5 star?
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5.0 out of 5 stars Completely in love with this book. March 12 2003
Who cares about the thousand's of calories these desserts may have? When you find a beautifully written and photographed book like this one, it is a chocoholic's dream come true.
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5.0 out of 5 stars Absolutely divine! Feb. 19 2003
I had seen Marcel Desaulniers on his TV show a few years ago and when I saw this book in I knew I had to buy it. I've had a die-hard sweet tooth since I was a child, and am always on the lookout for places selling great desserts. However, since Koreans do not like their sweets too sweet, I was always wishing for some decadent, sinfully delicious desserts, especially some containing lots of CHOCOLATE.
This book is just wonderful; as many reviewers have commented, as long as you follow the recipe instructions meticulously, you can't go wrong! I have made at least ten of the recipes here, including the Heart of Darkness Cakes(which everyone here seems to adore), Chocolate Peanut S'more Cakes, Excessively Expressive Espresso Ecstasy, Chocolate Mai-Tai Cake and the Midnight Truffle Cake. I admit, the ingredients do cost a bit and preparation time is considerable, but it is definitely worth it!
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5.0 out of 5 stars Another chocolate classic from Marcel Desaulniers Aug. 20 2002
Marcel Desaulniers has a feverish brain, and the fever has been induced by chocolate. In "Death by Chocolate Cakes," he provides recipes for mind-blowing chocolate experiences from Chocolate Peanut Butter Some More (Please) Cakes and Chocolate Chip Goober Gobble Cupcakes to Chocolate Peanut Root Beer Rumble to Cocoa Skillet Cake with Tequila Sunshine Salsa. The range of his imagination is breathtaking, and we should count ourselves lucky that the reach of his culinary prowess is just as broad. These recipes are wonderful!
Those who like to wing it in the kitchen may chafe a little under Desaulniers' firm touch--the recipes are nothing if not detailed, but that's because Desaulniers has the experience and expertise to tell you exactly how to do it. If you follow his directions, you can plan on spending a little longer in the kitchen than usual--but you can also bank on the fact that your family and friends will be first amazed, then delighted that you prepared anything from this book. Don't worry if you're not an incredibly experienced baker. You'll look at the level of detail involved and be intimidated at first, but in fact, Desaulniers' recipes are practically custom-made for the baker who likes a lot of hand-holding. He guides you from one step to the next with assurance and grace.
Desaulniers knows that we eat with our eyes before we eat with our mouths, and he is rightly known for preparing desserts which are as magnificent to gaze upon as they are to eat. He is aided greatly in this by the evocative photography of Duane Winfield, who captures with loving detail every chocolate cake oozing chocolate ganache, every glossy icing, and every delicious crumb of chocolate goodness.
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Most recent customer reviews
1.0 out of 5 stars badly organized book
1. it doesn't show steps clearly
2. there is no picture associated with each steps.
3. like say "Make the Mocha Mud Cake", it is just one long
paragraph,... Read more
Published on Aug. 23 2003 by cloud
5.0 out of 5 stars Decadent Chocolate Deserts For the Making
This book is a must-have item for baking fans and chocoholics alike. All of the cakes are fairly complicated productions, but the instructions are clear and explicit and the... Read more
Published on July 12 2002 by Cilla123
5.0 out of 5 stars Decadent Chocolate Deserts For the Making
This book is a must-have item for baking fans and chocoholics alike. All of the cakes are fairly complicated productions, but the instructions are clear and explicit and the... Read more
Published on July 12 2002 by Cilla123
5.0 out of 5 stars Book is filled with decadent recipes
Not too often do you find a book that is filled with those types of recipes for foods you never knew exsisted, but instinctively you know you desire. Read more
Published on April 8 2002 by Stephanie Manley
5.0 out of 5 stars Absolutely Wonderful
I got this book by accident when I failed to mail back the reply card on my Cook Book club. However, I fell in love with the book at once. Read more
Published on Jan. 31 2002 by Sharon
5.0 out of 5 stars A must have for chocolate lovers!
If you are a chocolate lover that loves to bake, this is the book for you. You will be amazed at the array of desserts that you can make. Read more
Published on March 3 2001 by Stephanie Manley
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