"WHEN I WALK INTO A HOUSE" SAYS MICHEL RICHARD, "I LIKE TO SMELL SOMETHING COOKING, MAKES ME FEEL AT HOME."

MICHEL LOVES FOOD AND CAN'T IMAGINE ANY OTHER CAREER THAN BEING A CHEF.

HE'S BEEN AT IT ALL HIS LIFE.

HE GREW UP IN NORTHERN FRANCE AND WAS APPRENTICED AT THE AGE OF THIRTEEN IN A PASTRY SHOP CUM RESTAURANT.

LATER HE TRAINED WITH FAMED GASTON LENOTRE, IN PARIS WHO SENT HIM TO NEW YORK TO OPEN THE LENOTRE PASTRY ESTABLISHMENT THERE.

THAT BEGAN CHEF MICHEL RICHARD'S DISTINGUISHED AMERICAN CAREER WHICH IS NOW CENTERED AT HIS OWN FAMOUS CITRUS RESTAURANT IN LOS ANGELES.

FOR TODAY'S TWO DELICIOUSLY DIFFERENT CHOCOLATE RECIPES, MICHEL USES IMPORTED COUVERTURE CHOCOLATE, BUT YOU CAN USE CHOCOLATE IN A BAR OR IN BITS.

MICHEL IS A WARM AND WONDERFUL TEACHER AS YOU'LL SEE WHEN HE SHOWS US HIS SPECTACULAR CHOCOLATE DOME CAKE.

IT LOOKS IMPOSSIBLY COMPLICATED AND YOU'LL SAY, "HEAVENS TO BETSY - I COULD NEVER MAKE ANYTHING LIKE THAT!"

BUT MICHEL IS ABOUT TO SHOW US HOW.

OH, I LOVE CHOCOLATE.

YOU KNOW, SINCE I WAS A LITTLE BOY, I HAD CHOCOLATE ALMOST EVERY DAY AFTER SCHOOL.

I USED TO STOP BY AT THE BAKERY AND ON 4:30 THE LITTLE CROISSANTS FILLED WITH CHOCOLATE WAS FRESH COMING OUT OF THE OVEN.

AND I STILL LOVE CHOCOLATE AND TODAY WE ARE GOING TO DO A CHOCOLATE CAKE TOGETHER.

ALL RIGHT.

YOU KNOW, IF YOU HAVE A CHANCE TO USE A CHOCOLATE BLOCK LIKE THIS ONE, LIKE THE BAKERS OR THE CHEF USE IN RESTAURANTS, DON'T USE THOSE EXPENSIVE KNIFE TO CHIP THE CHOCOLATE.

I USE THE OYSTER KNIFE.

AND THEN TAKE A BIG CHUNK OF IT.

AND WHEN YOU HAVE ENOUGH CHOCOLATE FOR YOUR CHOCOLATE MOUSSE, YOU TAKE THE CHOCOLATE AND YOU HAVE TO MELT THE CHOCOLATE OVER A BAIN MARIE.

YOU SEE BAIN MARIE OR DOUBLE BOILER, IT'S A CASSEROLE AND YOU HAVE TO HAVE A BOWL WHICH FITS WELL INTO THE CASSEROLE AND SOME WATER, SIMMER, SIMMER ENOUGH TO BOIL IT, AND YOU MELT THE CHOCOLATE.

AND WHEN THE CHOCOLATE IS MELTED, YOU HAVE TO TAKE THE CHOCOLATE AWAY FROM THE BAIN MARIE, BECAUSE IF YOU WANT TO MIX THE CHOCOLATE AND YOUR WHIPPED CREAM YOU DON'T WANT YOUR CHOCOLATE TO BE TOO HOT.

YOU WANT YOUR CHOCOLATE TO BE AT ROOM TEMPERATURE OR YOUR BODY TEMPERATURE, THIS WAY WHEN YOU MIX WITH EGG WHITES OR WHIPPED CREAM YOU WON'T END UP HAVING A SOUP.

OKAY, NOW WE HAVE TO WORK ON THE CAKE.

TO MAKE THE CAKE WE NEED SOME SPONGE CAKE OR GENOISE IN FRENCH.

OKAY, WE NEED A MOLD IN THE SHAPE OF A DOME, LIKE A BOWL.

YOU ALL HAVE THAT KIND OF BOWL IN YOUR KITCHEN.

AND YOU HAVE TO BUTTER THE BOWL WITH SOME CREAMY BUTTER, ALL RIGHT.

USE LOTS OF BUTTER, MAKE SURE THE CAKE WON'T STICK TO THE PAN, OTHERWISE IT WOULD BE A DISASTER.

ALL RIGHT.

GENEROUSLY, HERE WE ARE.

THEN YOU HAVE TO FLOUR THE CAKE.

DO YOU KNOW WHY WE USE FLOUR?

IT'S TO MAKE SURE THAT THE BUTTER IS GOING TO STAY ON THE SIDE OF THE MOLD, JUST TO HOLD THE BUTTER.

WE HAVE TO TAP THE MOLD TO REMOVE THE EXCESS OF FLOUR.

THERE WE ARE.

NOW, WE'LL DO THE GENOISE BATTER.

OKAY YOU HAVE TO BREAK THE EGGS, FOUR EGGS.

YOU KNOW, I'M BREAKING THOSE EGGS IN A BOWL BECAUSE IF I DROP SOME SHELLS IT'S EASIER FOR ME TO REMOVE THE SHELL FROM THE LITTLE BOWL THEN REMOVING FROM THE INSIDE OF THE MACHINE.

ALL RIGHT.

FOUR EGGS ... WE PLACE IN THE MACHINE.

ONE PINCH OF SALT THAT BRING UP THE FLAVORS.

FOUR OUNCES OF SUGAR.

NOW WE HAVE TO WHIP THE EGGS.

OKAY, FOR ABOUT FIVE MINUTES UNTIL THEY'RE LIGHT AND FLUFFY AND TRIPLE IN VOLUME.

ALL RIGHT, I THINK IT'S FLUFFY, ABOUT FIVE MINUTES, IT'S READY.

LOOK AT THAT, IT LOOKS GREAT, YOU SEE.

OKAY, YOU HAVE TO REMOVE THE WHIP.

ALL RIGHT, TO BE ABLE TO MIX IT, WE HAVE TO MOVE, WE HAVE TO REMOVE THE MOUSSE OF THE GENOISE TO A DIFFERENT BOWL.

THERE WE ARE.

OKAY, YOU ADD SOME SIFTED FLOUR.

AND YOU MIX AND YOU GO ALL THE WAY TO THE BOTTOM AND LET'S SEE, THERE WE ARE, MIX WELL ON THE SIDE.

AND YOUR OVEN IS READY, I THINK MY OVEN IS AT 350 DEGREES AND WE ARE GOING TO BAKE THE CAKE FOR THIRTY FIVE MINUTES.

OKAY THE BOWL IS READY, YOU HAVE TO FILL THE BOWL, OH IT LOOKS GREAT.

THAT WILL BE A GOOD CAKE.

THERE WE ARE.

I THINK IT'S READY AT ABOUT 35 MINUTES.

LET ME TOUCH THE CAKE, IT'S PERFECT.

YOU KNOW, IF THE CAKE IS NOT READY, YOU'RE GOING TO HEAR A LITTLE NOISE.

THEN YOU HAVE TO CHECK WITH A LITTLE TOOTHPICK, WHEN THE TOOTHPICK IS COMPLETELY DRY, THAT MEANS THE CAKE IS COOKED, BAKED.

NOW YOU HAVE TO UNMOLD IT.

THERE WE ARE.

PERFECT.

SMELLS GREAT.

NOW WE HAVE TO WAIT TWO TO THREE HOURS UNTIL THE CAKE IS COMPLETELY COLD, OR MAYBE YOU CAN BAKE THE CAKE THE DAY BEFORE.

OKAY, NOW I'M DOING THE WHIPPED CREAM.

I WHIP THE CREAM OVER ICE TO MAKE SURE IT STAY COLD BECAUSE IF YOUR WHIPPED CREAM GETS WARM IT WOULD BE IMPOSSIBLE TO WHIP IT.

OKAY.

YOU SEE I'M DOING THE FRENCH STYLE, I USE THE EIGHT,...

I'M DOING LIKE AN EIGHT NUMBER - IT GOES FASTER DOING THIS WAY.

DON'T OVER WHIP THE CREAM, OKAY, THAT'S ENOUGH, YOU SEE.

OKAY, NOW WE HAVE TO REMOVE THE ICE, THERE WE ARE.

AND HERE WE HAVE THE CHOCOLATE, WE HAVE FIVE OUNCES OF CHOCOLATE, IT'S WARM, NOT TOO COLD, IT'S WARM.

OKAY WE HAVE TO ADD, YOU ADD HALF OF THE CREAM FIRST AND YOU MIX IT.

YOU SEE, YOU MIX HALF OF IT AND THEN YOU HAVE TO ADD THE REMAINDER OF THE WHIPPED CREAM.

YOU SEE WE DON'T HAVE ANY SUGAR IN THE WHIPPED CREAM BECAUSE WE HAVE ENOUGH SUGAR IN THE CHOCOLATE.

THERE WE ARE.

AND YOU MIX IT.

DON'T BE AFRAID.

THIS IS... ALL RIGHT...IT'S ALMOST READY.

AND NOW WE ARE GOING TO CUT THE CAKE AND BUILD THE CAKE.

ALL RIGHT, WE'RE READY.

PUT THIS TO THE SIDE.

HERE WE HAVE THE CAKE, THE SPONGE CAKE, IT'S COLD NOW AND WE ARE GOING TO CUT IT IN THREE LAYERS.

YOU SEE, HOLD THE CAKE AND TURN THE CAKE THIS WAY.

THIS WAY IS A FABULOUS WAY TO CUT IT STRAIGHT.

GOSH IT'S GREAT...YEAH.

I'M A GOOD CHEF.

MY MOTHER'S PROUD OF ME.

AND YOU HAVE TO TURN THE CAKE HERE BECAUSE YOU REMOVE THAT CRUST, THAT CRUST IS TOO HARD, YOU WON'T BE ABLE TO SOAK IT IF YOU LEAVE THE CRUST.

THERE...I MADE A MISTAKE TOO...THERE WE ARE.

TAKE THE LAYERS, THE ONE THING YOU HAVE TO PREP THE ORANGE JUICE AND WE HAVE TO ADD THE SUGAR.

THE SUGAR ...

IT'S UP TO YOUR TASTE, YOU TASTE IT, IF IT'S SWEET ENOUGH IT'S FINE.

I NEED SOME MORE SUGAR.

THEN ONE THING THAT'S GOOD IS TO HAVE SOME GRAND MARNIER, YOU KNOW, AS MUCH AS YOU WANT.

I LOVE GRAND MARNIER.

THEN YOU TAKE YOUR BRUSH AND YOU SOAK IT WELL, YOU HAVE TO SOAK...GOOD...THERE WE ARE.

DON'T BE AFRAID, JUST SOAK IT, THE CAKE WILL BE SO MOIST.

HERE WE ARE.

YOU SEE, I LAID THE BOWL WITH SOME SARAN WRAP, IT WILL BE EASIER TO REMOVE THE CAKE WHEN IT IS COLD.

NOW WE'RE GOING TO ADD SOME CHOCOLATE MOUSSE.

THERE WE ARE.

IT WILL BE ONE THIRD OF THE CHOCOLATE MOUSSE.

SOME RASPBERRIES, LOOK AT THOSE GREAT RASPBERRIES - AS MUCH AS YOU WANT.

AND THEN YOU PUT THE SECOND LAYER AND YOU PUSH DOWN AND YOU SOAK AGAIN TILL SOMETIMES YOU FEEL LIKE YOU CAN EVEN GO LIKE THIS.

COME ON -- SOAK IT WELL, THAT'S WHY WE CALL IT A SPONGE CAKE, IT CAN TAKE AS MUCH AS YOU WANT.

THERE WE ARE.

IT WILL BE SO GOOD.

AND THEN THE MOUSSE, THE REMAINING OF THE MOUSSE.

YOU SEE, IT'S JUST EXACTLY THE AMOUNT THAT WE NEED.

YOU KNOW, SOMETIMES YOU CAN TASTE IT IF YOU WANT, SO DELICIOUS.

OKAY, HERE WE ARE, ADD SOME RASPBERRIES.

IT WILL BE OKAY.

ALL RIGHT, THE LAST SPONGE CAKE, SLICE OF SPONGE CAKE AND WE SOAK IT AGAIN, LOOK, OKAY YOU CAN BE MESSY SOMETIMES, YOU KNOW, YOU'RE ALONE IN YOUR KITCHEN.

ALL RIGHT.

NOTHING LEFT.

AND YOU CLOSE THE CAKE WITH THE PLASTIC, PUSH IT DOWN A LITTLE BIT, PRESSURE.

AND YOU HAVE TO COOL THE CAKE FOR A FEW HOURS BEFORE YOU FINISH IT AND BEFORE YOU WRAP IT WITH CHOCOLATE.

HERE WE ARE, THE CAKE IS COLD.

AND WE HAVE TO FINISH THE CAKE NOW.

WE'RE GOING TO WRAP IT WITH CHOCOLATE.

BUT FIRST WE HAVE TO UNWRAP THE PAPER, YOU HAVE TO UNWRAP THE PAPER AROUND TO MAKE SURE IT WILL BE EASIER TO REMOVE IT FROM THE MOLD.

HERE WHAT YOU DO, YOU LIFT IT, THERE WE ARE.

AND NOW WE'RE GOING TO PREPARE THE CHOCOLATE WRAPPING.

TO DO THAT WE NEED SOME SPACE HERE ON THE MARBLE AND YOU HAVE TO ADD SOME WATER ON THE MARBLE TO MAKE SURE THAT THE PLASTIC WILL STICK TO THE MARBLE.

HERE'S THE PLASTIC WRAP, YOU HAVE TO LAY DOWN LIKE TWELVE INCHES, CUT IT WITH A KNIFE.

WE'LL SPREAD SOME CHOCOLATE OVER THE PLASTIC, THAT WILL MAKE A BEAUTIFUL CHOCOLATE CAKE.

AND WITH YOUR SPOON, YOU CAN SPREAD THE CHOCOLATE AROUND AND STAY ON THE PLASTIC.

LOOK, THERE WE ARE.

YOU WILL SEE, THE CAKE WILL BE SO SHINY, SO BEAUTIFUL.

BRING THE MOLD BACK AND TAKE THE CHOCOLATE OVER THE MOLD.

AND PUSH THE CHOCOLATE CAKE INSIDE, AND NOW WE HAVE TO TAKE THE PLASTIC, CAREFUL, THERE WE ARE.

ALL RIGHT, NOW WE'RE GOING TO DO SOME LEMON LEAF.

WE'RE GOING TO DIP THEM IN THE CHOCOLATE.

FIRST, WE DID CLEAN THEM AND DRY THEM.

WE'RE GOING TO DIP THE CHOCOLATE ON THE SHINY SIDE.

THERE WE ARE.

WE'LL DO LIKE FIVE OR SIX FOR THE DECORATION OF THE CAKE.

THEY'LL LOOK SO GREAT ON TOP OF THE DOME.

WE'LL DO IT WITH SOME RASPBERRIES AND YOUR FRIENDS ARE GOING TO BE SO PROUD OF YOU.

OKAY WE HAVE ENOUGH, I THINK WE HAVE FOUR - THAT'S ENOUGH.

AND THEN WE ARE GOING TO COOL THE CAKE AND THE LEAVES UNTIL THE CHOCOLATE IS SET TO BE ABLE TO FINISH THE DECORATION.

HERE IS NOW THE FUN PART OF THE CAKE.

WE ARE GOING TO FINISH THE DECORATION OF THE CAKE.

YOU HAVE TO REMOVE THE PLASTIC YOU SEE.

ALL RIGHT, AND IT'S MAGIC, LOOK AT THAT.

AND BE CAREFUL WHEN YOU REMOVE THE PLASTIC, MAKE SURE YOU AREN'T BREAKING THE CHOCOLATE.

IT'S SO SHINY.

ALL RIGHT.

NOW WE HAVE TO ADD SOME COCOA POWDER OVER THE CAKE, THE CHOCOLATE CAKE.

NOT TOO MUCH BECAUSE YOU WANT TO BE ABLE TO SEE THE SHINY CHOCOLATE.

THEN YOU TAKE THE CHOCOLATE AND PUT IT OVER A BEAUTIFUL PLATTER.

THE PLATTER YOU'RE GOING TO USE TO PRESENT THE CAKE TO YOUR FRIENDS.

AND AROUND IT WOULD BE NICE TO ADD SOME RASPBERRIES, IT WOULD TAKE A LITTLE TIME.

AND I HOPE YOU HAVE SOME NICE FRIENDS FOR GUEST WHO WILL APPRECIATE THAT BEAUTIFUL CAKE.

AND I, WE MADE A SAUCE BEFORE THAT, A RASPBERRY SAUCE- IT WILL BE GREAT.

WE TAKE SOME RASPBERRY SAUCE AND YOU POUR ALL AROUND THE CAKE.

WOW, LOOK AT THAT, SO BEAUTIFUL.

TAKE SOME MELTED CHOCOLATE, THE CHOCOLATE LEAVES THAT WE MADE EARLIER, BE CAREFUL WHEN YOU REMOVE IT, DIP IN CHOCOLATE, SHINY SIDE, AND WE LIKE THREE OR FOUR LEAVES TO LOOK GREAT, THERE WE ARE.

AND THEN JUST FOR FINISHING TOUCH SOME RASPBERRIES.

NOW IS THE TIME TO EAT THE CAKE.

BUT YOU HAVE TO CUT IT.

TO CUT THE CAKE WE NEED A HOT KNIFE, HERE WE HAVE HOT WATER, AND WE HAVE A HOT KNIFE, THIS WAY IT'S EASIER TO CUT THE CHOCOLATE WITH A HOT KNIFE.

OH, IT'S MOIST.

I'LL HAVE A BIG SLICE, I'M NOT ON DIET ANYWAY.

LOOK AT THAT, THAT NICE PIECE OF CAKE.

SPRINKLE WITH SOME RASPBERRY, AND SOME RASPBERRY SAUCE.

OOH...LOOKS SO NICE, LET ME HAVE A PIECE SO I CAN TASTE IT.

THIS IS SO NICE.

BON APPETIT, ENJOY YOURSELF.

AND BON APPETIT INDEED, I'D CERTAINLY LIKE TO BE THERE EATING THAT CAKE.

BUT NOW WE'RE IN FOR ANOTHER GREAT CHOCOLATE TREAT.

MICHEL RICHARD'S MELTINGLY ADDICTIVE HOT CHOCOLATE TRUFFLES.

WE ALL KNOW COLD CHOCOLATE TRUFFLES, BUT THESE HOT ONES ARE SOMETHING ELSE.

BALLS OF CREAMY CHOCOLATE FILLING THAT ARE ROLLED IN FRESH CRUMBS AND CINNAMON AND THEN DEEP-FRIED.

I CERTAINLY NEVER HEARD OF ANYTHING LIKE THAT BEFORE.

THE FILLING IS CHOCOLATE GANACHE, HERE IT IS, IT'S MELTED CHOCOLATE WITH HEAVY CREAM.

THEN YOU PUT IT IN THE FRIDGE UNTIL IT'S COLD, AND THEN WHEN THE GANACHE IS COLD ENOUGH, YOU SCOOP OUT GOBS OF IT AND ROLL IT INTO ONE INCH, ROUGH ONE INCH BALLS, THEN YOU FREEZE THEM FOR ABOUT AN HOUR AT LEAST AND THEN WE'RE READY MICHEL TO FRY THEM UP.

HERE WE HAVE THE TRUFFLES, WHICH SPENT SOME TIME IN THE FREEZER, THAT'S WHY THEY ARE FIRM AND HARD, IT WOULD BE EASIER FOR US TO BREAD THEM.

WE HAVE SOME FLOUR HERE, WE HAVE TWO EGGS, WE HAVE SOME BREAD CRUMBS - VERY FINE AND DRY, SOME CINNAMON, SOME SUGAR - WE MIX 50/50 OF BREADCRUMBS AND SUGAR, AND SOME CINNAMON, AS MUCH AS YOU WANT - DEPENDS IF YOU LIKE CINNAMON OR NOT.

YOU MIX IT WELL.

WE'RE GOING TO BEAT THE EGGS WITH A PINCH OF SALT.

THE SALT HELP TO LIQUIFY THE EGGS.

HERE WE ARE.

ALL RIGHT, WE'RE GOING TO ROLL THE TRUFFLE IN FLOUR, FOUR OF THEM.

YOU KNOW SOMETIMES WHEN YOU'RE HOME AND YOU HAVE ANY KIDS, YOU CAN ASK YOUR KIDS TO HELP YOU DO THIS TRUFFLE.

YOU HAVE TO TAKE THE EXCESS OF FLOUR AND THEN YOU ROLL THEM IN THE EGGS - OKAY.

AND THEN IN THE BREAD MIXTURE.

ALL RIGHT.

YOU ROLL THEM IN YOUR HAND, MAKE SURE THAT THE BREADING STICKS TO IT.

ALL RIGHT.

AND WE DO IT TWO TIMES.

ONE MORE TIME IN THE FLOUR - IN THE EGGS, AND YOU'RE GOING TO HAVE TO FREEZE THOSE TRUFFLES FOR A FEW HOURS AGAIN UNTIL YOU'RE READY TO SERVE THEM, TO DEEP-FRY THEM.

OKAY WE ARE READY NOW TO FRY THE HOT TRUFFLES.

HERE THEY ARE, YOU SEE THEY ARE FROZEN AND FIRM.

WE HAVE SOME OIL HERE, PEANUT OIL - 350 DEGREES.

TO CHECK IF THE OIL IS HOT ENOUGH YOU CAN USE A PIECE OF BREAD.

YOU SEE.

AND THE BREAD WITHIN A FEW SECONDS SHOULD GET BROWN, YOU SEE.

IT'S BROWN.

ALL RIGHT.

HERE'S MY WASTEBASKET RIGHT THERE.

LET'S FRY THE TRUFFLE NOW.

YOU ONLY HAVE TO FRY YOUR TRUFFLE FOR MAYBE THIRTY SECONDS BECAUSE YOU DON'T WANT YOUR TRUFFLE TO EXPLODE IN YOUR OIL, HERE WE ARE WE HAVE TWO HERE.

CHECK IT OUT, THESE ARE I THINK THE MOST FABULOUS TRUFFLES YOU WILL HAVE EVER TASTED IN YOUR LIFE.

YOU SEE WE ARE CREATING A LITTLE CARAMEL CRUST AROUND IT.

YOU SEE, HERE WE ARE - FINISHED.

A NICE, OKAY, YOU PUT IT IN A NICE LITTLE CONTAINER AND YOU WAIT A FEW SECONDS.

LET'S TASTE ONE.

I'M GOING TO OPEN ONE IN, LET'S SEE, YOU BREAK THE NICE LITTLE CRUST OF CARAMEL, YOU SEE IT'S MELTING.

IT'S LIKE HAVING A NICE CARAMEL CRUST WITH SOME HOT MELTED CHOCOLATE AND THE MIDDLE PART RIGHT HERE IS LIKE A PIT OF CHOCOLATE, COLD CHOCOLATE, OH, IT'S SO DELICIOUS.

BON APPETIT.

YOU SHOULD BE WITH US, IT'S VERY TASTY.

AH, MICHEL, SUCH A TREAT.

WHAT MAKES A GREAT CHEF?

WELL, TRAINING AND TECHNIQUE, OF COURSE, PLUS A GREAT LOVE OF FOOD.

A GENEROUS PERSONALITY AND THE ABILITY TO INVENT HOT CHOCOLATE TRUFFLES.

THIS IS JULIA CHILD FOR "COOKING WITH MASTER CHEFS", BON APPETIT.

Julia Child: Bon Appétit