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chocolate souffle | Joy of baking

Creamy on the inside, crunchy on the outside

February 15, 2006

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Adding polenta to what is basically a molten chocolate cake, says Marisa Iocco, executive chef of Mare in the North End, ''turns a sophisticated chocolate dessert into something Italian and fun." Polenta, the Italian word for cornmeal, provides texture to this otherwise purely creamy confection. (Full article: 366 words)

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