Chocolate-Chile Cake

It has been awhile since I reviewed a dessert and it is about time! Like most sweets I make, this one involves dark chocolate, a low sugar count, and a bit of savory to round things out.

Another Daisy recipe, this cake is very easy to make, is flourless, and with 8 eggs and 3 sticks of butter, is not low on the calorie count! Luckily it is so alive with flavor that a tiny piece will satisfy you. Cinnamon ice cream is recommended as as accompaniment, but unable to find it, I served it with a nice chunky strawberry. The contrast in color between the ice cream and cake made a beautiful picture on the plate.

Make this one quick before swimsuit season catches up with you!

Chocolate- Chile Cake (Adapted from Daisy Martinez)

1 cup strong brewed dark coffee

1 packed cup brown sugar

3 cinnamon sticks

1 scant teaspoon ground cayenne pepper

3 sticks (12 ounces) unsalted butter, cubed

12 ounces semisweet chocolate

4 ounces unsweetened chocolate

8 large eggs, beaten

Strawberry ice cream for serving

Preheat the oven to 375 degrees F.

Prepare a 9-inch spring form pan: Cut a circle of parchment the size of the removable bottom of the pan. Fit the parchment circle into the bottom of the pan. Tear off an 18-inch length of aluminum foil. Center the pan over the sheet of foil and crumple and crimp the foil all around the sides of the pan. (The foil will prevent water from seeping into the pan during baking.) Set the pan aside.

In a medium saucepan, bring the espresso, brown sugar and the cinnamon sticks to a simmer over very low heat. Simmer until the syrup is very fragrant, about 20 minutes. Stir in the butter until melted, and then stir in the cayenne pepper. Remove the cinnamon sticks and set the syrup aside.

Pulse the chocolate in the food processor until coarsely chopped. Transfer to a deep bowl. Pour in the warm coffee syrup and whisk until the chocolate is completely melted. Temper the eggs by adding the warm syrup to them one teaspoon at a time, beating well as you add. When the eggs are warmed up (after about 1/2 cup warm syrup has been added), pour the eggs into the syrup mixture. Whisk in the beaten eggs until completely blended.

Scrape the batter into the prepared pan. Set the pan in a large, deep, oven-proof skillet or a roasting pan and set on the oven rack. Pour in enough water to come halfway up the sides of the pan. Bake until center is set and barely wiggles when you shake the pan gently, 50 to 60 minutes.

Cool the cake to room temperature. Remove the foil and chill the cake in the pan at least 8 hours. Run a wet knife around the sides of the pan then pop the spring to release. Place a platter on top of the cake and flip over. Remove the bottom of the pan, and peel off the parchment. Serve with ice cream.

***I sliced this into 16 pieces, then it is easy to cut in half if desired. It also freezes beautifully!**

Chocolate Almond Torte

choc alm torte, originally uploaded by Kim De.

I have alluded to this amazing torte in the past. Now it is time for you to try it!

If you like dark and chocolaty, if you like moist, if you like a hint of citrus in your chocolate, this is for you. Though easy to make, it is an impressive dessert to serve to guests.

My only caution is this: if you don't like orange with chocolate, or don't like it to be strong, leave it out of only use the zest of half of the fruit. It did have a strong orange flavor.

Otherwise, perfection!

Chocolate-Almond Torte (Adapted from Food Network Magazine)

1 1/4 cups blanched, sliced almonds
12 tablespoons unsalted butter, diced, plus more for greasing
8 ounces bittersweet chocolate, chopped
2 tablespoons breadcrumbs
3/4 cup granulated sugar
3 large eggs plus 3 egg yolks
Grated zest of 1 orange
1 tablespoon dark rum
1/2 teaspoon salt
Confectioners' sugar, for garnish
Whipped cream, for garnish (optional)


Preheat the oven to 350 degrees. Toast the almonds on a baking sheet until lightly golden, 6 to 7 minutes. Cool slightly, then pulse in a food processor until finely ground, but not pasty.

Melt 12 tablespoons butter and the chocolate in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Stir until the chocolate is smooth, then remove from the heat and cool slightly. Grease the bottom and sides of a 9-inch springform pan with butter and coat with the breadcrumbs, tapping out the excess.

Combine the eggs and yolks and the sugar in a stand mixer and beat with the paddle attachment on medium-high until thick and pale, about 3 minutes. Add the orange zest, rum and salt, then beat in the melted chocolate until smooth. Mix in the ground almonds until just combined.

Spread the batter in the prepared pan and bake until the top is firm and cracked (a toothpick inserted into the cake will be fudgy), 35 to 40 minutes. Cool on a rack 10 minutes, then run a knife around the edge of the pan and remove the ring. Serve warm or at room temperature. Garnish with confectioners' sugar and whipped cream, if desired.

Mexican Chocolate Streusel Cake

Mexican Choc cake, originally uploaded by Kim De.

Reaching a couple of weeks back I found this cake that hadn't been blogged yet. We definitely don't want to forget about it!

Mexican Chocolate Streusel Cake is a recipe from Rick Bayless at Fronterakitchens.com. Before you think "how different could another chocolate cake be", let me stop you. This cake calls for Mexican chocolate. It is bittersweet, contains cinnamon and a bit of granular sugar. The cinnamon complements the flavor and makes it sing. Suddenly you have a cake rich in flavor that wont break the calorie bank.

Because it is made with cream cheese it stays moist and feels rich on the tongue, making is easier to have a small piece. In my mind, it becomes the perfect vehicle for a touch of strawberry ice cream, after heating the slice, of course!

Mexican Chocolate Streusel Cake (From Rick Bayless)

For the streusel topping:
1 18- or 19-ounce package Mexican chocolate, roughly chopped
1 large egg yolk
Salt
3 1/2 ounces (7 tablespoons) butter, at room temperature
1 cup (4 1/2 ounces) all-purpose flour

For the cake:
1 3/4 cups (8 ounces) all-purpose flour
1 1/4 teaspoons baking powder
8 ounces cream cheese, at room temperature
8 ounces (1 cup) unsalted butter, at room temperature
2/3 cup granulated sugar
4 large eggs, at room temperature
Powdered sugar, for dusting the finished cake

The streusel topping. In a food processor, pulse half of the Mexican chocolate until it is the consistency of coarse crumbs. Remove and set aside for the batter. To the processor, add the second half of the chocolate and process it to the consistency of coarse crumbs. Mix the egg yolk and 1/2 teaspoon salt (if using salted butter, omit the salt) in a small bowl to dissolve the salt. Add to the processor along with the 3 1/2 ounces butter, and the 1cup flour. Pulse the machine just until everything is thoroughly combined—it should look crumbly, not having been processed to a paste.

The cake. Heat the oven to 350 degrees. Butter and flour a 13 x 9-inch baking pan. Sift together the 1 3/4 cups flour and baking powder. In the bowl of an electric mixer on medium speed, combine the cream cheese, the 8 ounces butter and the sugar. Beat until light and fluffy, 2 to 3 minutes. One at a time, add the eggs, beating until one is thoroughly incorporated before adding the next. Add the sifted flour mixture, scrape down the sides of the bowl and beat for 1 minute, just until the flour is incorporated. Lastly, use a large spoon to stir the reserved chopped chocolate into the batter.

Scrape the batter into the prepared pan and smooth. Crumble the streusel topping evenly over the batter, making sure there are no large lumps—lumps may sink during baking.

Bake in the center of the oven until springy (the edges will have just begun to pull away from the sides of the pan) and a toothpick inserted at the center comes out clean, 35 to 40 minutes.

Cool on a wire rack (in my opinion, this cake tastes best when still slightly warm), cut into squares and serve dusted with powdered sugar. Vanilla, caramel or cinnamon-scented ice cream sure goes well with a bite of this pastel

Pre-Valentine's Tapas Night

valentine's tapas, originally uploaded by Kim De.

Friday night we did dinner at home. It was decided in advance that a quiet evening with music and tasty snacks was in order, so enter tapas.

The evening started with Spanish olives and gazpacho, with glasses of Rioja to wash it down. This part was prepped before Bo arrived home and it gave us a chance to sit and talk and listen to some Flamenco music.

When our stomachs felt satisfied, we headed to the kitchen for the teamwork part of the evening. While Bo steamed the Spicy Mussels with White Wine, I made the Calamares A La Plancha and the Ajillo Mushrooms (blogged about here).

Bo thought it important to have a shot of me cooking

This part of the evening was fun, as we don't cook together very often. As you can see from the title picture, it all came to the table with crusty bread for sopping up the mushroom and mussel juices, and of course more of that fantastic Rioja.

Our evening ended with Chocolate-Almond Torte, which I hinted about in this post. As with the rest of the dishes here, more will be said on this recipe later. I can tell you this: Save your calories. It is worth it!

Hope everyone had a great Valentine's Weekend!

Dark Fudgy Brownies

Fdgy brn, originally uploaded by Kim De.

These are probably the best brownies I have ever had. I prefer something dark, and these are. I prefer something dense, not cakey. These are. They remind me of the fudge my mom used to make at Christmas, with less calories. From Eating Well Magazine, I know I can trust them to be healthier then your usual brownie, so less guilt involved. After all, who needs guilt? All you need is chocolate!



Dark Fudgy Brownies (Adapted from Eating Well)

3/4 cup all-purpose flour
2/3 cup confectioners' sugar
3 Tbs Dutch-process cocoa powder
3 oz bittersweet chocolate, coarsely chopped
1 1/2 Tbs unsalted butter
1 1/2 Tbs honey
3 Tbs lukewarm water
1/4 cup granulated sugar
2 tsp vanilla extract
1/8 tsp salt
1 large egg
2 1/2 oz dark chocolate chips

Preheat oven to 350

In a small bowl, whisk together flour, confectioners' sugar and cocoa.
In a medium saucepan, add the 3 ounces of coarsely chopped chocolate and butter - melt over lowest heat, stirring constantly, until smooth. Remove from the heat.

In a small bowl, combine golden syrup and water. Stir this mixture, along with granulated sugar, vanilla and salt to the melted chocolate until the sugar dissolves. Vigorously stir in egg until smoothly incorporated. Add dry ingredients and stir just until combine - fold in the the remaining 2 1/2ounces chopped chocolate. Scoop the mixture into an 8" x 8" baking pan coated with nonstick spray and evenly spread the mixture to form an even layer.

Bake until almost firm in the center and a toothpick inserted comes out mostly clean with a few moist crumbs, about 20 to 24 minutes. (Possibly longer if it is a humid day) Remove and let cool completely before cutting into bars.

This is going to be a long one...

cam - pre bake, originally uploaded by Kim De.

Once upon a time there women who lived close together and would see each other from time to time. Eventually, some of the women moved away and it was harder for gatherings to take place. (Dont go away, here comes the exciting climax!) One night their schedules allowed them to all gather for dinner. Dinner was had, and then blogged. The End.

Ok, so you may have guessed I had company for dinner Tuesday night. The result? Lots of recipes and reviews for you!!

The top picture you are seeing belongs to the un-baked Cannelloni with Spinach Goat Cheese, Walnuts and Roasted Garlic Tomato Sauce from Field of Greens. I have heard nothing but great things about this recipe, and besides it is from the famed Greens Restaurant in San Francisco, so what could be wrong? Not much! It was pretty good, although I would have liked a but more “umph” in the flavor department. It was a labor intensive dish, but was easily made in sections over a few days, so really didnt seem that difficult!

Next up was Rustic Sourdough Focaccia from Lora Brody. My new obsession with sourdough and bread making led me naturally to this recipe. As written, the dough was very wet (even more because of the rain outside), and it never set up the way it was supposed to (ya know, so you can make dimples in it) The sourdough tang was prominent but it didnt puff up and the crust was chewy, not normal for a focaccia. My guests, however, loved it, so that is what matters to me!

The grand finale was Eating Well's Died and Went to Heaven Cake.

Lemme tell you, the name does not lie. This cake is so dark and moist from the addition of strong brewed coffee. I replaced the frosting in the recipe with a cream cheese frosting, and I think I will continue to do that. This cake was a HUGE hit, as it has been every time I have served it!

It was a great evening with great friends and wonderful recipes!

Cannelloni with Spinash, Goat Cheese, Walnuts and Roasted Garlic-Tomato Sauce (Adapted From Field of Greens)
NOTE: I doubled the sauce on this recipe. Also, I used manicotti shells instead of pasta sheets

Roasted Garlic-Tomato Sauce:
1 head garlic
1 Tablespoon extra virgin olive oil
2 pounds fresh tomatoes, peeled and seeded, about 3 cups, or 3 cups canned tomatoes with juice
1/2 small onion, diced, about 1/2 cup
salt and pepper
1/4 cup dry sherry
1 bay leaf

The Filling:
1 1/2 teaspoons extra virgin olive oil (cooking spray)
1/2 medium red onion, diced, about 1 cup
salt and pepper
4 cloves garlic, finely chopped
1 large bunches of spinach, stems removed and leaves washed, about 16 cups
3/4 teaspoon minced lemon zest
1/3 cup walnut pieces, roasted
1/4 cup chopped fresh herbs, such as marjoram, thyme, chives, and parsley
1/2 pound ricotta cheese, about 2/3 cup (2% cottage cheese)
1 egg, beaten
2 ounces Parmesan cheese, grated, about 2/3 cup (10 TBSP)
2 ounces Montrachet cheese, or other creamy, mild goat cheese
2 fresh pasta sheets, about 10 ounces

THE SAUCE: Preheat the oven to 375. Rub the garlic with a little olive oil, place it on a baking sheet and roast until very soft, 30 to 35 minutes. When garlic is cool, slice off the top of the bulb and squeeze the cloves out of the skin. Puree them with the tomatoes in a blender or food processor.

Heat 1 teaspoon of olive oil in a saucepan and add the onion, 1/2 teaspoon salt, and a few pinches of pepper; saute over medium heat for 5 minutes. When the onion is soft, add the sherry and bay leaf and simmer for 1 or 2 minutes, until pan is nearly dry. Add the tomato-garlic puree and 1/4 teaspoon salt and simmer, uncovered, over low heat for 30 minutes. (TIP: Add up to 1 teaspoon sugar after simmering sauce to balance the flavor if the sauce is acidic).

THE FILLING: Heat 1 tablespoon of the olive oil in a large skillet. Add the onions, 1/2 teaspoon salt, and a few pinches of pepper; saute over medium heat for about 5 minutes, until the onions begin to release their juices. Add half the garlic and saute until the onions are soft, 2 to 3 minutes. Transfer onions to a bowl.

Heat the remaining teaspoon olive oil in a large skillet and quickly wilt the spinach over medium-high heat with 1/2 teaspoon salt, a few pinches of pepper, and the remaining garlic. Remove the spinach from the heat, drain, and cool. Squeeze out the excess moisture a handful at a time, then coarsely chop.

Add the spinach to the onions along with the lemon zest and walnuts. Set aside half the fresh herbs to sprinkle on top after baking and add the rest to the spinach-onion mixture.

Place the ricotta in a bowl and stir in the egg. Set aside half the Parmesan cheese to sprinkle over the cannelloni; add the rest to the ricotta with 1/4 teaspoon salt and 1/8 teaspoon pepper. Combine the spinach and onions with the ricotta mixture, then crumble in the goat cheese. Season with salt and pepper to taste.

ASSEMBLING THE CANNELLONI: Cut the pasta sheets into 12 4-inch squares (or comparable size to accomodate the size of the pasta sheets).

Preheat the oven to 350. Lay the pasta squares on a work surface and spread 1/4 cup of the filling along the edge of each square. Roll loosely; the filling will expand during baking.

Ladle 1 1/2 cups tomato sauce into the bottom of a 9-by-13-inch baking dish. Place the cannelloni close together in the dish, seam side down, and ladle the remaining sauce over them. Use a pastry brush to spread the sauce evenly, particularly on the ends, making sure the pasta is covered with sauce.

Cover and bake for 20-25 minutes. Sprinkle the cannelloni with the reserved Parmesan and fresh herbs just before serving.


Rustic Sourdough Focaccia (Adapted from (Pizza, Focaccia, Flat and Filled Breads from your Bread Machine - Perfect Every Time)
NOTE: I do not own a bread machine, so this was done by hand

For the dough:
1/2 teaspoon yeast
3 cups all-purpose flour -- plus 1 tablespoon
1 1/2 teaspoons coarse salt
1 cup sourdough starter
1 1/2 cups water -- plus up to an additional 1/4 cup if necessary to make a very wet dough that does not form a discrete ball

To finish the focaccia:
2 tablespoons olive oil
1 teaspoon coarse salt

Place all dough ingredients, except the tablespoon of flour, in the machine, program for Dough or Manual and press Start. After the first 3 to 4 minutes of kneading, add more water if necessary to form a very wet dough that barely holds its shape and does not leave the bottom of the pan.

At the end of the final cycle, remove the pan from the machine or remove the dough to a lightly oiled bowl. Sprinkle the top of the dough with the 1 tablespoon flour, cover the top of the pan or bowl with plastic wrap, and place it in the refrigerator. Refrigerate at least 12 hours and up to 18 hours.

Place the dough on a lightly floured work surface. Punch it down and form it into an 11-inch disk, then place it on a baking sheet or pizza pan or wooden paddle that has been lightly sprinkled with cornmeal. Cover the dough with a clean towel and place it back in the refrigerator for 4 hours. At the end of that time, take it out of the refrigerator and leave it, still covered, at room temperature until it rises to almost double in bulk. This may take up to 2 hours.

Preheat the oven to 475 degrees with the rack or a pizza stone or tiles in the center position. Just before baking, lightly press your fingertips into the dough to make gentle indentations in the surface. Drizzle with the olive oil and sprinkle with salt. Slide the pan into the oven, or slide the dough onto the pizza stone and bake for 18-22 minutes, or until the top is crusty and a rich golden brown color. Eat hot, warm, or at room temperature. This focaccia is best eaten the day it is made.


Died-and-Went-to-Heaven Chocolate Cake (Eating Well)

Cake
1 ¾ cups all-purpose white flour
1 cup white sugar
¾ cup unsweetened Dutch-process cocoa powder
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon salt
1 ¼ cups buttermilk
1 cup packed light brown sugar
2 large eggs, lightly beaten
¼ cup canola oil
2 teaspoon pure vanilla extract
1 cup hot strong black coffee

Icing
1 cup confectioners' sugar
½ teaspoon pure vanilla extract
1-2 tablespoons buttermilk or low-fat milk

Preheat oven to 350°F. Lightly oil a 12-cup Bundt pan or coat it with nonstick cooking spray. Dust the pan with flour, invert and shake out the excess.

In a large mixing bowl, whisk together flour, white sugar, cocoa powder, baking soda, baking powder and salt. Add buttermilk, brown sugar, eggs, oil and vanilla; beat with an electric mixer on medium speed for 2 minutes. Whisk in hot coffee until completely incorporated. (The batter will be quite thin.)

Pour the batter into the prepared pan. Bake for 45 to 55 minutes, or until a cake tester inserted in the center comes out clean. Cool the cake in the pan on a rack for 10 minutes; remove from the pan and let cool completely.

To make icing: In a small bowl, whisk together confectioners' sugar, vanilla and enough of the buttermilk or milk to make a thick but pourable icing. Set the cake on a serving plate and drizzle the icing over the top.

No clever title available

brioche finale, originally uploaded by Kim De.

All my creativity has been poured into this bread, so no catchy title today. Brioche Filled With Chocolate Ganache. Honestly, the name says it all.

Now the fun part is this is from a book called Artisan Bread in Five Minutes a Day. The brioche dough makes enough for 4 different pastries (several besides my choice are included in the book). It can be frozen until needed, which makes it a great choice if you bake a lot.

The dough was made yesterday and put in the refrigerator. Like all doughs I am making in the month of August, it was quite sticky (humid) and was difficult to work with. I have confidence if made again in a dryer month, it wouldnt be so sticky. After the ganache was made (I melted the chocolate in the microwave), the dough was rolled out so the chocolate could be spread on top.

The dough and chocolate are then rolled up and put into a bread pan for a final rise. I didnt try very hard to make the dough fit evenly as it was sticking to every surface it came into contact with.

The final step was baking. After it cooled I gently sliced it. The sticky tacky dough was worth the effort, as the final product was as flaky as a slice from a pastry shop. I recommend this bread!

Brioche dough (Artisan Bread in Five Minutes a Day)

(makes about 4 loaves)

1 1/2 cups lukewarm water
1 1/2 tablespoons granulated yeast (2 packets)
1 1/2 tablespoons kosher salt
8 large eggs, lightly beaten
1/2 cup honey (this is my all time favorite!)
1 1/2 cups (3 sticks) unsalted butter, melted
7 1/2 cups unbleached all-purpose flour

Mix the yeast, salt, eggs honey and melted butter with the water in a 5-quart bowl, or lidded (not airtight) food container.

Mix in the flour, using a spoon until all of the flour is incorporated.

Cover (not airtight), and allow to sit at room temperature for about two hours.

The dough can be used as soon as it is chilled. This dough is way too sticky to use after the initial rise, but once it is chilled it is very easy to handle. The dough can be stored in the refrigerator for up to 5 days. After that you can freeze the dough.


Brioche Filled with Chocolate Ganache (Artisan Bread in Five Minutes a Day)

1 pound of the pre-made brioche dough.
4 ounces bittersweet chocolate, finely chopped (Valrhona or equivalent)
2 tablespoons melted butter
4 teaspoons unsweetened cocoa powder
1 tablespoon rum
5 tablespoons corn syrup NOTE: I used honey
1 egg white, lightly beaten with 1 tablespoon water
Granulated sugar for sprinkling on top



Melt the chocolate over low heat or in the microwave until smooth. Remove from heat, add the butter, and stir until incorporated.

Stir together the cocoa powder and rum, then add the corn syrup and mix until smooth. Add to the chocolate mixture.

Lightly butter a 9x4x3-inch loaf pan (non-stick is fine). Take the 1-pound piece of dough, dust with flour, and shape into a ball by stretching the surface of the dough around to the bottom on all four sides, until the top surface is smooth and taut. Roll out the ball into a 1/4-inch thick rectangle, dusting with flour as needed.

Spread 1/2 cup of the ganache evenly over the rectangle, leaving a 1-inch border all around. Starting at the short end, roll up the dough, sealing the bare edges as you roll.

Gently tuck the loose ends underneath, elongate into an oval, and drop into the prepared pan. Allow to rest for 1 hour and 40 minutes.

Preheat the oven to 350 degrees F. Using a pastry brush, paint the top crust with the egg white wash, then sprinkle with the granulated sugar.

Bake the loaf for about 45 minutes, or until the top is golden brown and the sugar caramelizes. Remove from the pan and cool slightly; drizzle the remaining ganache over the top crust.

Cool completely before slicing.

A very chocolaty day!

Tx sht ck, originally uploaded by Kim De.

MY OVEN IS BACK!!! Repaired and ready to use, I baked the biscotti I had prepared yesterday, and made a cake for company.

The Texas Sheet Cake is one that I have been made before. The cinnamon in the cake perfectly enhances the chocolate flavor. The icing is too sweet for my taste, but I solved that problem by using only half the icing recipe. My guests liked it, and I sent several pieces home with them.

The biscotti is one I got from the Food Network website courtesy of Gale Grand. Chocolate Almond Biscotti was perfect with afternoon coffee. It was dark and chocolaty and not too sweet. I am anxious to see how it will freeze.

Texas Sheet Cake (Adapted from Cooking Light)

Cooking spray
2 tsp all-purpose flour
2 cups all-purpose flour (about 9 ounces)
2 cups granulated sugar
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
3/4 cup water
1/2 cup butter
1/2 cup unsweetened cocoa, divided
1/2 cup low-fat buttermilk
1 Tbs vanilla extract, divided
2 large eggs
6 Tbs butter
1/3 cup fat-free milk
3 cups powdered sugar
1/4 cup chopped pecans, toasted

Preheat oven to 375°.

Coat a 13 x 9-inch pan with cooking spray, and dust with 2 teaspoons flour. Set aside.

Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 4 ingredients (through salt) in a large bowl, stirring well with a whisk. Combine 3/4 cup water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently. Add to flour mixture. Beat at medium speed with an electric mixer until well blended. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well. Pour batter into the prepared pan. Bake at 375° for 22 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.

Combine 6 tablespoons butter, fat-free milk, and remaining 1/4 cup cocoa in a saucepan; bring to a boil, stirring constantly. Remove from heat. Gradually stir in powdered sugar and remaining 2 teaspoons vanilla. Spread over hot cake. Sprinkle cake with pecans. Cool completely on wire rack.


Chocolate Almond Biscotti (Adapted from Food Network)
Recipe courtesy of Gale Gand

2 cups flour
1 cup sugar
1/3 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
2 egg whites
3/4 teaspoon vanilla extract
2/3 cup whole almonds, toasted
1/3 cup chocolate chips

In a standing mixer with a paddle attachment combine flour, sugar, cocoa powder, baking soda and salt. Mix together eggs, egg whites and vanilla extract. Gradually add egg mixture to flour mixture blending on low. Toss almonds with chocolate chips then add to flour mixture and blend just until combined.

On a well floured surface roll dough into 2 logs, 2 inches in diameter. Place on a greased sheet pan and brush with beaten egg. Bake at 350 degrees until light golden brown, about 30-35 minutes. Allow logs to cool 15 minutes then cut into slices on the bias. Place slices on a greased sheet pan and bake in a 350 degree oven until toasted, about 15-20 minutes. Cool. Store in an airtight container.