Devine Chocolate Chip Torte
Jean Francois Meteingner
La Cachette Restaurant - Los Angeles

12 ounces bittersweet chocolate coarsely chopped (use 6 ounces 70 percent bittersweet chocolate and 6 ounces other bittersweet OR semisweet chocolate)
1 stick (4 ounces) butter
1 cup sour cream
1/2 teaspoon baking soda
1/2 cup plus 1/3 cup granulated sugar
2 eggs
1 cup flour
Pinch salt
3/4 cup hot water
3/4-cup egg whites (from 6 eggs)
2 1/2-Cup semisweet chocolate chips
Chocolate granache

In a 2-quart glass bowl, combine bittersweet chocolate pieces and butter, cut up. Heat in microwave oven on high power for one minute. Stir and heat 30 to 40 seconds longer or until smooth when stirred.

Meanwhile mix together sour cream and baking soda and let mixture stand 5 minutes.

With wire whisk, stir 1/2-cup sugar and 2 eggs into melted chocolate mixture, until smooth. Carefully whisk in flour, salt and hot water until thoroughly combined. Stir in sour cream mixture.

In bowl of an electric mixer, beat egg whites until frothy, then gradually beat in remaining 1/3 cup sugar until whites are stiff and glossy.

Stir 1/4 of beaten whites into chocolate mixture (make sure it is cool, not warm). The carefully fold in remaining whites and chocolate chips.

Turn mixture into a 10-inch spring-form or cake pan (2 and 3/4 to 3 inches deep) lined with non-stick foil, spread evenly. Bake in a pre-heated 350-degree oven about 60 minutes, until cake is firm to touch, bit still moist when tested with a toothpick.

Cool. Frost top with Chocolate Granache. Refrigerate until serving time. Cut into wedges to serve. Heat each wedge placed on a microwave-safe dessert plate in a microwave oven about 30 t0 35 seconds, until soft and slightly warm. Serve wedges topped with a dollop of whipped cream and fresh raspberries or strawberries or with a side of coffee or ice cream.

CHOCOLATE GRANACHE – In a 2-cup glass measuring cup, heat 1/2 cup heavy whipping cream in a microwave oven on high power 30 to 45 seconds or until hot and bubbly. Stir in 2/3-cup semisweet chocolate chips OR bittersweet chocolate pieces, until ships met and mixture is smooth. Refrigerate mixture until it thickens a little. Use to frost top of cake.

NOTE: To bake cake in a 9-inch springform or round layer cake pan (lined with non-stick foil) make 1/2 of above recipe. Bake in preheated 350-oven about 40 minutes, until still moist in center. Frost with 1/2 recipe of Chocolate Granache.

Cold-Brewed Iced Coffee
Time 5 minutes, (plus 12 hours resting)

1/3 cup ground coffee (medium-coarse grind is best) Milk (optional)

In a jar, stir together coffee and 1 1/2 cups water. Cover and let rest at room temperature overnight or 12 hours.

Strain twice through a coffee filter, a fine-mesh sieve or a sieve lined with cheesecloth. In a tall glass filled with ice, mix equal parts coffee concentrate and water, or to taste, if desired add milk.

Yield: Two drinks

Note: To make hot coffee, dilute concentrate one-to-one with water and heat in microwave.

Tapenade - Olive Paste

This paste is a great way to perk up soups or stews. You can spread it on crackers or French bread, add it to pasta or deviled eggs, or mix it with a vinaigrette to create a unique salad dressing or marinade for steamed vegetables. Its uses are unlimited and it lasts for 6 months in the refrigerator." Natalie Dupree

Ingredients

1 cup kalamata or mixed green and black olives
1 medium onion, chopped
3 tablespoons capers, rinsed
1 tablespoon chopped fresh oregano or 1-1/2 teaspoons dried
3 tablespoons olive oil
2 tablespoons red wine vinegar
Grated peel (no white attached) of 1 lemon
1/2 teaspoon freshly ground black pepper, or to taste

Instructions

Place the olives in a colander and rinse very well under cold running water. Remove the pits from the olives and discard. In the bowl of a food processor, combine the pitted olives, onion, capers, oregano, olive oil, vinegar, and lemon peel. Process to a spreading consistency. Season to taste with the pepper and store in a small jar in the refrigerator.

Yield: 1 cup

Recipe from: Everyday Meals From A Well-Stocked Pantry by Natalie Dupree (Potter)

Granola

Also a great topping for yogart or fruit.6 cups flaked or rolled oats
1 cup chopped nuts
1 cup wheat germ
1 teaspoon grated nutmeg
1 tablespoon ground cinnamon
Salt
1 cup raisins
1/2-cup safflower or canola oil
3/4 cup honey, golden syrup or maple syrup

Preheat oven to 300 degrees F. Toss the dry ingredients but not the raisins together, then add oil and sweetener and toss again to coat them thoroughly. Spread the mixture on two sheet pans and bake until golden, turning every 10 minutes so that it browns evenly. When done, after about 30 minutes, add raisins and let cool. As the granola cools, it will lose its stickiness and become crunchy. Store in a tightly covered jar.

Low-fast Granola – omit oil and toast everything as suggested. Keep the sweetener or reduce it, It does give the cereal a nice crunch and is perhaps a better idea tight simply passing the sugar.

Lucky Black-Eyed Peas

Lucky Black-Eyed Peas recipe is from Issac Hayes' cookbook “Cooking with Heart & Soul.”

1 cup dried black-eyed peas
1 smoked ham hock or smoked turkey leg
3 quarts spring water
1 1/2 teaspoons sugar
salt to taste
ground black pepper to taste

In a large bowl, cover the black-eyed peas with water and soak over night. Drain and rinse in several changes of water.

In a large pot combine ham hock or turkey leg with 2 quarts of spring water and heat to boiling over high heat. Simmer until meat is tender but not falling off the bone, about 20 minutes.

Add peas, sugar, pepper, and enough water to cover the peas. Heat to boiling, then reduce heat to low, and gently simmer peas until tender, about 2 hours.