Lyb’s pick this week was a luscious chocolate armagnac cake with quite a story behind it. Working in a famous restaurant kitchen in New York making the same dessert, a chocolate whiskey-soaked raisin cake, day in and day out became a real bore for Dorie. Her creativity was stifled and I, well, know the feeling. It’s hard to completely follow some recipes-either you are out of a minor ingredient or you don’t like a certain ingredient or you just can’t help messing around with the recipe. But by substituting prunes for the raisins,Armagnac for the whiskey and ground pecans for almonds got Dorie fired for “creative insubordination” even though the diners loved the new cake. The dried prunes were soaked in brandy and when flambeed had a rich, heady aroma. This is not an everyday cake and is best served as a celebration dessert as it is very rich. Mind went in the freezer to be served when some of my family comes to visit. Go over to TWD and see some lovely variations of Dorie’s Armagnac Cake.