Sprinkle the buttered bread crumbs in an even layer over the chicken mixture.

1 1/2 pounds semisweet chocolate, finely chopped.1/3 cup hot brewed coffee.

Sugared cranberries, for garnish (see Note).Preheat the oven to 350° and position the racks in the center and lower thirds.Butter three 9-by-2-inch round cake pans and line with parchment paper.

Butter the paper and dust the pans with flour, tapping out the excess..In a medium bowl, combine the chocolate with the coffee and vanilla and let stand for 2 minutes, then stir until the chocolate is melted.

In another medium bowl, whisk the eggs with the oil until pale yellow, then whisk in the sour cream.

Gradually whisk in the melted chocolate mixture until smooth..That was good enough for me..

It seems like that is a dish that is emblematic of Gullah and Geechee cuisine.Actually, would you mind explaining the difference?.

The difference has gotten elided more and more over the years.When I first opened the restaurant in 2003, there seemed to be a big gulf between Gullah and Geechee.