Photo by Sam Yu John Pisarcik, kitchen manager at Home at Braddock Inn, takes his signature dessert blackberry cobbler out of the oven.
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	AT A GLANCE - WHAT: “An Evening of Decadent Desserts” sponsored by the Frederick Arts Council - WHEN: 5 to 7:30 p.m., Sunday, Jan. 29 - WHERE: The Delaplaine Visual Arts Education Center, 40 S. Carroll St., Frederick - TICKETS: $35 per person; only 150 tickets will be sold - CONTACT: 301-662-4190; or visit www.frederickartscouncil.org CHOCOLATE FRENZY CAKES Makes 6 Servings; Recipe courtesy Canapés 3 ounces bittersweet (or semisweet chocolate) 1 to 2 tablespoons butter, unsalted 5 tablespoons butter, unsalted 1/2 teaspoon vanilla (or cognac or flavoring of your choosing) 1 large egg, room temperature 2 large egg yolks, room temperature 1/4 cup sugar 1/2 tablespoon cocoa powder, unsweetened 1 tablespoon flour Optional surprise fillings: Frozen chocolate chunks or favorite accoutrement such as Andes mints or Lindt truffles — anything that you can freeze and bake into the center of the molten cake for an added chocolate surprise. Optional garnishes: Whipped cream, ice cream, berries or mint Special equipment: Six, 4-ounce baking ramekins Preheat oven to 350 degrees. Prepare the baking vessels. Melt 2 tablespoons butter, brush the interior of the ramekins, dust with flour and tap out any excess flour. Chop chocolate into small chunks. Place chocolate and butter in a medium glass bowl and microwave at high power for 20 seconds at a time until melted. Be patient and check the chocolate each time to avoid burning the chocolate and butter mixture. Stir in vanilla or flavoring of your choosing. Set aside and allow chocolate mixture to cool to room temperature. With an electric mixer, whip the eggs and yolk with sugar for four to five minutes, until thick and pale. Fold the cooled chocolate into the whipped eggs. Using a fine mesh strainer, dust the flour and cocoa over the chocolate and egg mixture. Fold to incorporate until well-combined. Spoon the batter into the greased ramekins and fill about three-quarters full. Place on a baking sheet. If using a surprise chocolate element, place it in the center of the chocolate mixture. Bake in a preheated oven until the tops of the cakes are puffed and just starting to crack, about 15 minutes. Remove from the oven and let cool slightly, about three minutes. Gently run a sharp knife around the edges of cakes and invert onto serving plates. Serve cakes warm so that centers are molten. Top with freshly whipped cream, raspberries and mint.

This is the first year an event of this kind has been sponsored by the Frederick Arts Council, said Shuan Butcher, executive director of the arts council. When Festival of the Arts Inc. merged with the Frederick Arts Council several years ago, organizers began looking for something similar to the previously-held annual Chocolate Gala to host as a fun, winter event to benefit the Frederick Festival of the Arts in June, he added. All proceeds from this event will benefit the 19th annual festival scheduled for June 2 and 3, Butcher said.

"An Evening of Decadent Desserts" will feature 11 of the area's top pastry chefs in a spirited culinary competition to create the most delicious items, he said.

Each participating bakery or restaurant will make and submit two desserts to the competition, and some will also be making additional items for attendees to sample. The competitors are vying for the coveted People's Choice Award, or the title of best dessert, as voted by the attendees.

No prize will be awarded, Butcher said, except for well-deserved bragging rights.

The theme is the Roaring '20s and will feature performers including singer Connie Guy and the Hood College jazz band. Father Leo Patalinghug, celebrity chef and author of "Grace Before Meals," will also provide a cooking demonstration, Butcher said.

A cash bar will sell popular '20s-era drinks and downtown restaurants Acacia, Brewer's Alley and Isabella's will offer a two-for-one lunch or dinner special to each attendee, he added. To take advantage of the offer directly before the event, attendees must present their ticket at the participating restaurants.

Original artwork by Frederick artist Yemi will also be raffled during the event.

"It's a fun way to escape the winter blues," Butcher said. "There's few events happening around this time of year, and it's a great way to get out on a nice winter evening ... to see what kind of decadent desserts can be purchased at these various restaurants."

Classic and decadent

The competitors will be creating both classic favorites from their regular menus, as well as items they will be creating for the very first time.

Braddock Heights restaurant Home at Braddock Inn owner Greg Holson said he and the restaurant's main chef will be contributing two versions of their popular cobbler to the competition, apple and blackberry, which feature a pecan and cocount-infused topping.

"It's contemporary and classic and it represents us and our menu well," Holson said.

Lisa Dinhofer, owner of the Frederick-based Buddha's Baker, is keeping her "Decadent Desserts" recipes a secret until the event. She will be presenting the two recipes which she developed specifically for the event, and said she will continue to offer these special desserts at the bakery if she receives positive feedback.

Elin Ross, executive director of Cakes for Cause, which owns Moxie Bakery and Cafe in Frederick, said she will be making a variation of a chocolate cake they sometimes offer at the bakery, a chocolate pear g?teau, or French cake, which features a rich, dark chocolate cake with pur?ed pear, finished with a dark, bittersweet chocolate glaze and topped with a French-style chocolate macaroon.

Ross said she previously entered this same recipe in a scholarship competition for the culinary school she attended, L'Academe de Cuisine in Gaithersburg, and won the scholarship.

Canap?s catering owner ML Carroll said her business will submit two over-the-top desserts to the competition -- a chocolate brioche french toast and bananas foster trifle with a burnt orange sauce, and a chocolate creameaux in a coconut and roasted pecan tuille nest with caramel drizzle and espresso "dirt" -- but will also be making other miniature treats (which are their specialty) to serve guests.

Carroll, who is auditioning for "Top Chef," said creating desserts like this -- those that are a bit nontraditional and offer a bit of a challenge -- gives her practice in making great desserts.

"I want to try to do something that is not to be expected ... that really has that 'wow' factor, that gets the 'oohs' and 'aahs.'"

Stay at HOME for the playoffs

Watch the Play Off action from one of our couches in front of the fire on our 60” flat screen.

Just like you never left Home!

½ Priced Drinks at the bar
Free Snacks
 Bar menu featuring Brats Skins and BBQ real football food

HOME's Play Off Schedule  Sunday games only

Sunday Jan 8th  1pm              Atlanta vs Giants
Sunday Jan 8th  4:30 pm        Pittsburg vs Denver
Sunday Jan 15th 1pm             Baltimore vs ?
Sunday Jan 15th 4:30            Greenbay vs ?
Sunday Jan 22nd                   AFC Conference Championships
Sunday Jan 22nd                   NFC Conference Championship
Sunday Feb 5th 6:30              Super Bowl Party

HOME'S  Playoff Pay Off Rules
You pick the teams to go all the way!

Win up to $50.00 in Prizes
Place pics by January 13 2012
Winning picks qualify you for the next round

PRIZES

   $10 Gift certificate for picking two out of four Divisonial playoff winners
    $20 Gift Certificate for picking conference champs
    $50 Gift Certificate for picking Super Bowl XLV1 Champs

Limit One gift certificate per contestant
Must Be at one of the scheduled play off games to win top prize.

 See your bartender upon arrival.

HOW TO ENTER:

Make a comment below.

Put your picks in the comments.

Be sure to include your email address in the email address field.  

(We realize it says optional, but its not optional in this case. We need your email address to be able to contact you. Your email address will not be posted publicly, don't worry)