Chocolate Bundt Cake (Very Special)

It's always fabulous to find a new recipe for chocolate cake that offers a bit of a twist, but instantly becomes a classic.  The beautiful twist in this recipe is fresh lemon, as well as fresh orange juice.  It's a bit unexpected, but ends up accounting for a lusciousness in flavor.  This cake is moist, so fresh tasting and more-than-one-piece worthy.  (Don't even try to tell me you won't.)

Chocolate Bundt Cake

4 eggs

2 cups sugar

1/2 cup light brown sugar

8 Tbsp. (1 stick) butter, room temperature

2 tsp. vanilla

1 1/2 cups sifted flour

1/2 tsp. salt

2/3 cups cocoa powder

1 Tbsp. baking powder

1/2 cup freshly squeezed lemon juice

1/4 cup freshly squeezed orange juice

1 1/4 cups walnuts or pecans, toasted and chopped

Powdered Sugar for dusting

Preheat oven to 350 degrees Fahrenheit

Lightly grease a 10” bundt pan.  In a large bowl, beat eggs, sugars, butter and vanilla on high for about 4 minutes, until light colored.  In a medium bowl, stir together the flour, salt, cocoa powder and baking powder.  Stir flour mixture, lemon and orange juices, and nuts into egg mixture.

Pour into prepared pan.  Bake for 35-40 minutes or until cake is springy to the touch and cake tester inserted in the center comes out clean.  Cool cake in pan.  Invert pan onto platter and remove cake.  Dust with powdered sugar.  

Fudgy, Caramel Pecan and Walnut Pie

I had to make dessert once for a woman who absolutely adored chocolate and wouldn't eat any other kind of dessert.  She was also a health nut who took extremely good care of herself.  But this dish?  She could not resist it.  The first time I made it was not for any particular occasion.  After that, though, I was requested to make it every year for her birthday in place of cake.  I hope you'll try it and swoon a little too.

Fudgy,  Caramel Pecan and Walnut Pie

Serves 8 to 10.

For Cookie Crust:

1 1/2 cups cookie crumbs, made from whatever delicious cookies you might have, zipped through the food processor.  (I used half chocolate wafer cookies and half homemade chocolate chip cookies.  You could mix it up however you wish.  Sugar cookies, oreos, chocolate covered grahams...all fine.)

5 tablespoons butter, melted

1/2 tsp. vanilla extract

For Filling:

3/4 cup (1 1/2 sticks) unsalted butter

3/4 cup (packed) golden brown sugar

3 Tbsp. light corn syrup

3 Tbsp. dark corn syrup

1 1/2 cups pecan halves

1 1/2 cups walnuts

3 Tbsp. heavy cream

2 ounces unsweetened chocolate, chopped

Make crust:

Blend all ingredients in processor. Press crumb mixture onto sides of a 8 inch-diameter cake pan. Place in freezer while preparing filling.

Make filling:

Preheat oven to 350°F. Combine butter, brown sugar and corn syrup in heavy medium saucepan. Bring to boil, stirring often. Boil 1 minute. Stir in nuts and cream. Boil until mixture thickens slightly, about 3 minutes. Remove from heat. Add chocolate. Stir until chocolate melts and mixture is well blended.

Pour hot filling into crust. Using spoon, evenly distribute nuts. Put pie on baking sheet.  Bake until filling bubbles all over, about 10 minutes. Transfer pie to rack and cool completely.  Put in freezer for about one hour to get really cold.  Cut in small wedges (the size of the wedge is entirely up to you) and serve.

Note:  How you actually eat this is a matter of personal preference.  You don't even have to put it in the freezer if you don't want to wait.  Just make sure to let it rest about one or two hours on the cooling rack.  I loved the results of putting it in the freezer.  It's like gooey, chocolaty, nutty frozen candy bars.

Double Chocolate Walnut Biscotti

This rich and dark chocolate biscotti  is every chocoholic's dream.  It's got two kinds of chocolate in it.  They're crunchy and the perfect ending to any great meal or long day.  They stay fresh in the cookie jar for at least a week, but if you want to take them a bit over the top, freeze them.  It's sort of like having the most amazing fudgesicle when you were least expecting it.  For some reason, after taking a couple of bites of this cookie, you will find yourself saying "thank you".  You're not sure to who and why, but it just comes out.

Double Chocolate Walnut Biscotti

6 Tbsp. butter, room temp.

1 C. sugar

2 eggs

2 cups flour

½ cup cocoa powder

1 tsp. baking soda

½ tsp. salt

1 cup. chocolate chips (good quality such as Ghiradelli)

½  cup walnuts, chopped

In a stand-up mixer, beat the sugar & butter for a couple minutes.  Add the eggs, mix for another couple.  In a medium-large bowl stir together (or use a whisk) the flour, cocoa, baking soda & salt.  With the mixer running on very low, gradually add to the butter/egg mixture.  When it’s all mixed in good, stir in the chocolate chips & nuts.

Cover a baking sheet with parchment paper.  Turn dough onto a lightly floured board and lightly flour your hands.  Bring dough together and then cut in half length-wise.  Form a log about 12" long and then transfer each log to your baking sheet.  Dust with powdered sugar.  Bake in a 350 degree oven for 35 minutes.  Remove from oven…let sit on cookie sheets for about 7 minutes.  Transfer logs to a board and slice in biscotti shape.  Place biscotti back on cookie sheet and bake for another 5 minutes or until slightly hard. DONE! (If you prefer your biscotti less crunchy, remove them from the oven a few minutes sooner.)

Ricotta Tart (Easter Sunday Anyone?)

A dessert that completely satisfies after a big meal, without any regrets.  It has a touch of lemon that's refreshing and a creaminess that always reminds you of why you love desserts.  It really could be the nicest ending to your Easter dinner.  It's got springtime written all over it.  If you're serving it for company, do what you have to do to save a piece for yourself for the next morning.  A perfectly acceptable breakfast in my world.

Ricotta Cheese Tart
Crostata di Ricotta

Dough:

7 oz. (200 grams) flour
3 oz. (100 grams) butter
1 egg
2 oz. (50 grams) sugar
pinch of salt
zest of one lemon

Filling:

1 lb. fresh ricotta cheese, drained
1/4 cup sugar
1 cup heavy cream
Zest of one lemon
2 Tbsp. brandy
pinch of salt

Preheat the oven to 350 degrees Fahrenheit

In the bowl of a food processor, put the flour and sugar, lemon zest and pinch of salt.  Mix for a few seconds.  Add the butter and egg and pulse until dough comes together in a ball.  Remove and wrap in plastic.  Put in the fridge for about 45 minutes.  On a lightly floured surface, roll out the dough and transfer to a 8" or 9" tart pan with removable bottom.  (A pie pan can also be used.)  Cover dough with aluminum foil and place dried bean or pie weights.  Bake for 10 minutes.  Remove from oven, lift out foil and beans.  Set aside.

In a large bowl, mix the ricotta cheese and the remaining ingredients.  Line a baking sheet with either aluminum foil or parchment paper.  Fill the partially cooked pastry dough with the ricotta mixture and put on baking sheet.  Put back in the oven and cook for approximately 40-45 minutes, or until firm.  The oven temperature may need to be reduced if the ricotta mixture turns brown too quickly.  Removed from oven and let cool completely.  Serve warm or cold.