New Release: Amuse Bouche

My two favorite things, food and passion. A life long foodie, I have always written a lot of food porn into my erotica. Life holds many pleasures and as the holidays approach and we share food and friendship with those we love, take time to experience all the sensual delights of the season. 
Amuse Bouche is available now.

To excite the taste buds, to tickle the palate. Amuse Bouche translated means 'happy mouth.' 
 
When Francesca Maria D'Allesandro takes her cooking skills to a cable television show, she never dreamed she would end up working with an arrogant, boorish--but very hot, bad boy chef who wants to spice up their ratings.
 
Combining food and sex has been the gateway to pleasure since the beginning of time and the increasing sexual tension between the bickering pair of TV chefs encourages their viewers to send in some sexy stories and recipes of their own, creating a hotbed of sensuality in their new, late night time-slot.
 
Will Rick and Francesca find a way beyond their differences and make their on screen pairing work? Will the very success they seek be their final undoing?
 
Chock full of intimate viewer stories, complete recipes, and food descriptions that will arouse your senses and make your mouth water, Amuse Bouche is a feast of food and passion that will have you asking for seconds.
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​Enjoy this recipe from Amuse Bouche for the Holidays:
Bitter Chocolate Cake with Raspberry Coulis
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 1/4 sticks unsalted butter, cut into pieces
4 large eggs, separated
2/3 cup sugar
3 ½ tablespoons all- purpose flour
Powdered sugar
Preheat oven to 325°F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with waxed paper. Butter sides of pan and paper. Dust pan with flour. Melt chocolate and butter in top of double boiler over simmering water, stirring until smooth. Cool slightly.
Whisk yolks and sugar in large bowl until pale yellow. Mix in flour, then chocolate mixture. Using electric mixer, beat whites in another bowl until stiff but not dry. Fold into chocolate mixture. Pour batter into prepared pan. Bake until toothpick inserted into center comes out with only a few moist crumbs attached, about 25 minutes. Cool completely in pan on rack.  Serve with Raspberry Coulis.
1 (10-oz) package frozen raspberries in syrup
2 tablespoons sugar
1 teaspoon fresh lemon juice, or to taste
Purée raspberries with syrup, sugar, and lemon juice in a blender or food processor. Pour mixture through a fine sieve into a bowl, pressing on solids.
May use 2 ½ cups fresh raspberries and adjust sugar to ¼ cup.
Pour raspberry coulis over slices of cake and top with a dollop of whipped cream. I recommend serving with a sweet, sparkling after-dinner wine.

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