Milano Chef Kerri Kent uses fresh oranges and premium Belgian chocolate in her Grand Marnier Chocolate Chip Cake. Depending on availability, she might garnish with a blood orange, as she did for this photo.

The Providence Journal / Sandor Bodo

Mary Bennett wrote:

“We recently visited the Milano restaurant in Rehoboth on Route 44. We ordered a dessert that night called a Grand Marnier Cake with Chocolate. After we finished it I would have paid money to get the recipe! In fact, I called the restaurant the next morning to see if I could order a whole cake, but they were not open yet and I wanted it for that evening for guests. Anyway, it was the best dessert I have ever had, and it was pretty simple looking so I didn’t expect it. Thinking it couldn’t get any better, we went back the next week and they didn’t have that so we ordered a Spice Cake with Apple which looked, again, pretty plain. Again it was fabulous. So, I am writing to you in hopes that you can get me the recipe for the Grand Marnier cake and, if possible, the apple spice cake, but, most importantly, the Grand Marnier one. I have searched the Internet but have not found one that looks like it would be close to the one we had at Milano. I think those guys are onto something with the desserts.”

Well those “guys” are one pastry chef, Kerri Kent. The other dishes are prepared by executive chef and co-owner Richard Caputo, Kent’s husband.

Kent was happy to share either recipe but we went with the Grand Marnier Cake based on Mary’s being willing to pay for the recipe. Now that’s an endorsement.

Milano Restaurant, 569 Winthrop St., Rehoboth, is set in a roadside coach house and it specializes in regional Italian cuisine. But the desserts aren’t so themed.

It is open Wednesday through Sunday for dinner, starting at 4:30. Dinner is served until 10 p.m. Wednesday and Thursday, until 11 Friday and Saturday nights and until 9 on Sunday evenings. The restaurant doesn’t accept reservations.

What is Chef’s Secret?

We invite readers who would like to know the recipe for a favorite restaurant dish to write or e-mail. Give us your name and daytime phone and tell us what makes the dish so special to you. We’ll ask the chef to share. E-mail gciampa@projo.com, fax (401) 277-8175 or write to Gail Ciampa, Providence Journal, 75 Fountain St., Providence, RI 02902.