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"I've been making this dessert for over 20 years, from Richard Sax's "Home Desserts". I have never added the orange zest or the liqueur (cook for a spirits-sensitive crowd, I do add a bit of vanilla or mint extract, have added cinnamon to the mix and the cocoa dusting. I have made this with all types and quality of chocolate. It never fails to mak..."
Dec 25, 2010 on Food.com