Friday, August 16, 2019

Payback (Revenge is Fun Book 3) - Morgan St. James, Author

Chocolate Decadence
(Just one of the girl's favorite dishes)

For the raspberry sauce:
2 1/2 cups fresh raspberries or thawed frozen unsweetened raspberries
1/2 cup superfine sugar
1/4 cup framboise or other raspberry-flavored liqueur (optional)

For the cake:
1 lb. semisweet or bittersweet chocolate, chopped
10 Tbs. (1 1/4 sticks) unsalted butter, at room temperature
4 extra-large eggs, at room temperature
1 Tbs. sugar
1 Tbs. all-purpose flour
1 cup heavy cream, whipped


To make the raspberry sauce, place the raspberries, sugar and framboise, if using, in a blender or in a food processor fitted with the metal blade. Puree until smooth. If you prefer a seedless sauce, pass the puree through a sieve.

To make the cake, position a rack in the middle of an oven and preheat to 425ºF. Butter an 8 or 9-inch springform pan or a layer cake pan. Line the bottom with a circle of parchment paper or waxed paper cut to fit precisely. Butter the paper and dust with flour; tap out any excess.

Place the chocolate and butter in a large heatproof bowl or the top pan of a double boiler. Set over a pan of gently simmering water but not touching the water. Stir occasionally until melted and combined completely. Remove from the heat and let cool slightly.

Place the eggs and sugar in a bowl. Using an electric mixer set on high speed, beat until light, fluffy and tripled in volume, 5 to 10 minutes. Reduce the speed to low and beat in the flour. Using a rubber spatula, fold one-third of the egg mixture into the chocolate to lighten it, then fold in the remaining egg mixture, taking care not to deflate the batter. Pour and scrape the batter into the prepared pan and smooth the top.

Bake for exactly 15 minutes. Let cool completely to room temperature. Do not refrigerate or the cake will stick to the pan. Invert the cake onto a flat serving plate and peel off the paper.

Cut into small wedges and serve each wedge atop some of the raspberry sauce. Top with whipped cream.



Payback (Revenge is Fun Book 3) - Review by Martha A. Cheves

"I was pretty far away, but it looked like she was going toward her car when - and I swear this is what I saw - that idiot just speeded up and smacked right into her.  Saw the body fly up in the air even though I was a ways away.  Whoever it was kept driving like the wind.  Outta sight in a flash."... Kate was standing beside us.  She whispered, "I'm afraid that's the woman I was supposed to meet.  She left before I got there.  She called me.  I'll tell you what happened, but I think we still have to cover ourselves.  Follow my lead in case anyone is watching us."

Meet Cameron Harsen, Kimberly Martin and Kate Steele.  They were all part of a marketing arm of the Federal Association of Corrections Reform (FACR).  All three made a fortune when they uncovered a massive embezzlement ripoff.  Kim stayed with FACR and became the Director of Marketing and married the US Attorney General.  Cameron started her own advertising company.  And Kate formed a website she called FraudBusters, plus she has a movie in the works that will show the world how these three made it to where they are today.

This book is full of mystery, suspense, plus as always with this author, humor.  These three women seem to just fall into trouble, even without looking for it.  But when someone Cameron used to work with is murdered and the US Government has an informant within their wiretapping headquarters, the girls take action and bring the bad guys, and gals, to justice.  I loved the story, as much as the way it's written.  This book is a stand alone but for the fun of it, go back and read the first two books in the series, Getting Even and Ripoff, to bring these characters into their true lights.

 
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