It’s not unusual for Esme Adams to dash off overseas with no warning, but when weeks pass and Charlotte still hasn’t heard from her, she begins to worry that her mother’s in danger and has gone into hiding. Before she can even begin to guess where to start looking, though, Charlotte finds her own home ransacked and then set ablaze. Determined to escape a more serious attack while the police investigate, she sets off for Europe, hoping to track down her mother at one of her secluded getaway spots.
As Charlotte follows a winding trail of clues through Paris, Lisbon, Milan and beyond—narrowly missing her mother in each city, and just as narrowly eluding her pursuers—secrets begin to emerge about her mother’s shadowy past. A history of ties to criminal organizations, an infamous bank heist, and a gentleman thief who may have been her one true love all raise questions about her mother’s true identity and the peril she faces. As Charlotte processes the dizzying implications about her mother, her own childhood memories, and the father she never knew, she’ll have to work fast to catch up with her mother, before her mother’s past catches up with them all . . .
“[The author] carefully doles out clues from Charlotte’s mysterious childhood, which adds to the layers of intrigue surrounding the current-day disappearance of her famous author mother. The fast-moving plot kept me turning pages . . .” —Cinnamon and Sugar and a Little Bit of Murder
Travel Organizing Tips Included!
1 cup all purpose flour
1⁄2 cup cocoa powder, the best you can find. I
used Pensey’s
2 teaspoons baking powder
1⁄2 teaspoon sea salt
1 tsp vanilla (optional if not using vanilla yogurt)
1 cup white sugar
1 cup Greek yogurt - I used
vanilla bean flavor, but plain is fine
3 extra-large eggs,
room temperature, lightly beaten
1 tablespoon strong coffee
1⁄2 cup vegetable oil (not olive)
icing sugar for dusting
DIRECTIONS
Preheat oven to 350'F. Grease a six-inch round pan. You can
use a larger pan but the cake won't be as high. Up to you! You can also use a
loaf pan if you prefer. You may have to watch the baking times. In a large
bowl, sift in flour, cocoa powder and baking powder.
Blend in salt, sugar. Mix well. Add in the yogurt, eggs,
coffee and oil. Use a whisk and whisk everything together until blended. It’s a
one bowl, no mixer cake! Fast and easy.
Pour into the pan and bake for 50 minutes or until
toothpick inserted in middle comes out clean.
Cool in for 10 minutes before taking it out to cool
completely on wire rack. Transfer to serving plate. Dust with icing sugar when
cool.
You can also ice this cake, of course. The texture is such
that you could cut into two layers and ice in-between.
Yum! I definitely have to try this recipe.
ReplyDeleteThanks, Lisa (and Mary Jane).
Happy Friday!
Pat T
welcome Mary Jane
ReplyDeleteIs it ever too early to be thinking chocolate? I think not! Besides yogurt is a suggested breakfast food. :)
ReplyDeleteThank you for the yummy sounding CHOCOLATE YOGURT CAKE recipe. I've saved it to my Pinterest file and plan on trying it real soon.
2clowns at arkansas dot net
Thanks for the recipe and book news the recipe looks really good. I am looking forward to reading the book.
ReplyDeleteYum, this chocolate yogurt cake looks tasty! Thanks for sharing the recipe, MJ!
ReplyDeleteThank you, Mary Jane! I think even I can get this one right! Sounds super yummy!
ReplyDelete