Result: Stuck between a rock and a chocolate cake.
When I was the food editor of The New York Times Magazine many moons ago, I was invited to a dinner where I knew the hosts but none of the other guests. I volunteered to bring dessert: I was eager to make a recipe Craig Claiborne gave me for a lemon tart with a sheet of chocolate between the lemon and the pastry. Craig was peerless, but the recipe hadn’t been tested. That didn’t stop me for a second, but when I made the tart, the proportions seemed off: I thought there was too much chocolate. (continued on next slide)