Amanda Hesser's Recipe Redux Column

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Amanda Hesser wrote the Recipe Redux column for five years, during the research for her recent cookbook The New York Times Essential Cookbook.  The concept of the column was simple yet produced exciting and sometimes shocking results. Hesser would give a recipe from the New York Times' archive to a contemporary chef, mixologist or cookbook author and challenge them to update it.  Many of the recipes dated back to the 19th-century, and though beloved by the paper's readers and home cooks, the chefs "were often disappointed in the old recipes, noting that they lacked both flavor and complex textures."

In her last Recipe Redux column, Hesser shared the recipe for Evelyn Sharpe's French Chocolate Cake, which was originally published in 1969.  It is the base for the Chocolate Decadence cake that Lindsay riffed on a few weeks ago, and the precursor to the molten-chocolate cakes that were so popular in the 1990s.  It is a gem of a cake, and one worth making even now, 42 years later.  Fudgy, chocolatey, and decadent, it's a great treat to end on for Hesser's column.

Read the last installment of Recipe Redux here.