Flourless Chocolate Cake ~ adapted from Epicurious

4 oz fine-quality dark chocolate, recommended Lindt 85% very dark
1 stick (1/2 c) butter
3/4 c sugar
3 eggs
1/2 c unsweetened cocoa powder
Chocolate syrup
Fresh fruit for garnish, optional

Preheat oven to 375°F and butter an 8-inch round baking pan, or spray with nonstick cooking spray. Line bottom of pan with a round of wax paper and butter paper.

Chop chocolate into small pieces. In double boiler set over a saucepan of barely simmering water melt chocolate with butter, stirring until smooth.

Remove top of double boiler from heat and whisk sugar into chocolate mixture. In a small bowl, lightly beat eggs. Temper eggs by adding 1/2 c melted chocolate to eggs, then add mixture to melted chocolate and sugar. Whisk well. Sift cocoa powder over chocolate mixture and whisk until just combined.

Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.

May be eaten warm or cooled. Pictured, double recipe made into layer cake to serve 16.


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Home Corned Beef

1/2 c kosher salt
1 T black peppercorns, cracked
2 t ground allspice
1 T dried thyme
1 t paprika
2 bay leaves, crumbled
1 fresh beef brisket (4 to 6 pounds), trimmed of excess fat, patted dry

Mix salt and seasonings in small bowl. Spear brisket about 30 times per side with meat fork or metal skewer. Rub each side evenly with salt mixture; place in 2-gallon-size zipper-lock bag, forcing out as much air as possible.

Place bagged brisket in pan large enough to hold it, cover with second, similar size pan, and weight with two bricks or heavy cans of similar weight. Refrigerate 5 to 7 days, turning bag over once a day. Prior to baking, soak the meat in cold water for a couple of hours, changing water several times.

Use Savu smoker bag to bake brisket for smoked flavor.

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