(These are good leftover; We like to separate the slices and reheat them in a skillet so the cheese gets extra brown and crispy!)

Chocolate LAVA Cakes

My sister is an excellent cook and baker. She was also the perfect houseguest making this incredible dessert for us when she was visiting.

A great feature about this dessert is that you can freeze the cakes ahead of time and pop directly into the oven. They’ll be ready in less than 20 minutes!.

Nonstick cooking spray 6 ounces semisweet chocolate, coarsely chopped.

10 Tablespoons unsalted butter, at room temperature

½ cup granulated sugar

½ cup all-purposed flour

3 Tablespoons unsweetened cocoa powder

¾ teaspoon baking powder

2 pinches salt

3 large eggs, at room temperature

Spray inside 6 individual soufflé dishes or glass custard cups with nonstick cooking spray; set aside. In small heavy saucepan over low heat, melt chocolate, stirring until smooth. Add butter and sugar; stir until melted. Pour chocolate mixture into large mixer bowl. In small bowl, mix together flour, cocoa, baking powder and salt.

With electric mixer at medium-high speed, beat chocolate mixture. Add eggs and flour mixture; beat about 6 minutes until thickened.

Divide mixture evenly among the prepared dishes. Cover with plastic wrap. Freeze at least 2 hours.

Preheat oven to 375. The oven must be fully heated to temperature. Remove and discard plastic from frozen cakes. Bake 15 to 18 minutes, until edges are set and center is still moist. Cool cakes slightly before inverting onto serving platters.

Susan’s notes:

Since chocolate is really the only flavoring in his recipe, use the very best you can get. I use either Valrhona or ScharffenBerger. It makes a difference.

The baking and cooling times are important, so that you get a nice warm cake that is just a little bit oozy in the middle. I have found that 16 minutes in the oven and 7 minutes of cooling are just right, but you may have to experiment with your oven. I think this is best with some sort of garnish to complement the chocolate. I have served it with several tiny scoops of coffee ice cream (made with a melon baller), or with whipped cream that is either plan or flavored with vanilla, coffee, liqueur, etc.

You can give this an "impressive restaurant presentation" by plating it on a large dinner plate that has been sprinkled with powdered sugar.


Vicki’s Triple Ginger Poundcake

Judy’s Chocolate Pound Cake 1 cup Summit’s Royal Dutch cocoa powder 2 cups flour 1/2 tsp baking powder 1 tsp salt 2 TBSP instant coffee powder 1 1/2 cups butter (3 sticks) 3 cups sugar 2 tsp vanilla 5 eggs 1 cup buttermilk (or milk soured with 1 TBSP lemon juice) 1/4 cup water Cream butter and sugar until fluffy. Add vanilla and eggs, one at a time. Mix in dry ingredients, alternating with the liquid. Pour into buttered 10-inch tube pan. Bake at 325 degrees for 1 hour and 20 minutes. Let rest in pan 20 minutes. Unmold and cool completely. (Keeps very well—as if that is going to be a problem!) Ancho Pork Chops 3 dried Ancho chiles 2 tablespoons white distilled vinegar 2 garlic cloves 2 whole cloves 1/2 teaspoon oregano 1/4 teaspoon cinnamon 1/4 teaspoon dried thyme 4 pork chops Toast the Anchos briefly in a hot skillet, a couple of minutes per side at most, just until they begin to soften and become fragrant. After they are cool enough to handle, remove the stems and as many of the seeds as you can. Then cover them with hot water and let stand until soft, twenty minutes or so. Drain chiles, reserving 1/2 cup soaking liquid. Place chiles in blender, add vinegar, garlic, cloves, oregano, cinnamon, thyme and reserved soaking liquid. Blend until smooth paste forms. Cover the chops with the paste and marinate them for at least six hours. Remove excess paste from the chops, and saute them in a heavy skillet. link to more info Chile Butter This is a wonderful way to enjoy dried chiles-and easy too! Seasoned butters make an excellent topping for any roasted, broiled, or barbecued meat, poultry, or fish. The butter can be made up to four days ahead and refrigerated up to week; they can also be frozen two to three months. 2 large dried ancho chiles (Note: New Mexico, Chipotle, Pasilla, work well too) 1/2 cup butter
1. Put chiles in a bowl and cover with boiling water. When they are soft, drain them and put them in a food processor or blender; process until finely chopped. 2. In a small saucepan over medium-high heat, melt butter. With machine running, add hot butter to chiles in a fine stream. Blend until color is uniform and mixture is smooth. 3. Let stand at room temperature until butter reaches a spoonable consistency. Use immediately, or refrigerate or freeze for later use. Makes 1/2 cup