Black Forest Cream Pie:
A Sumptuous Summer Treat

Two-time James Beard Award Winner Emily Luchetti Creates Delicious Update on Classic Cake

(Crockett, Calif.) June 28, 2005 – With juicy fresh cherries in season, enjoy Black Forest Cream Pie as a sumptuous dessert this summer.

Emily Luchetti, two-time James Beard Award-winner and executive pastry chef at San Francisco’s acclaimed Farrallon restaurant, developed the recipe for C&H Pure Cane Sugar as an update on the classic Black Forest cake. “Black Forest cake is an absolutely classic dessert,” says Luchetti. “This pie offers an opportunity to enjoy the delicious flavors of chocolate and cherries in a new way. Plus, it's served chilled, which makes it an ideal summer dessert.”

Black Forest Cream Pie delights the palate with complementary flavors and textures, including sweet, velvety-smooth chocolate, sweet, yet subtly tart cherries and a crunchy graham cracker crust. Chocolate, pure cane granulated sugar, eggs and real butter combine to create a chocolate filling that glides on the tongue. Cherries are juicy treasures rediscovered with each bite. Their refreshing, slightly tart flavor plays in

delicious counterpoint with the rich chocolate. The graham cracker crust offers an additional textural complement to the chocolate cherry filling. A dollop of whipped cream adds a light, creamy finishing touch.

The pie’s presentation matches its divine taste, as jewel-toned cherries peek out from the richly-colored chocolate filling in each slice. Whipped cream and chocolate shavings complete the elegant presentation.

“ It’s a perfect dessert to enjoy after a summer barbeque,” says Luchetti. "Black Forest Cream Pie can also be served at summer celebrations, or as a decadent after-dinner finale."

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Contact: Alicia Balkrishna or Patricia Schneider
Torme Lauricella Public Relations
(415) 956-1791
alicia@torme.com; patricia@torme.com