Chorizo and Pistachio Cake

2 tablespoons sesame seeds



1 1/4 cups (150g) flour



1 tablespoon baking powder, preferably aluminum-free



1/2 teaspoon fine sea salt



1/4-1/2 teaspoon chile powder



3 large eggs, at room temperature



1/2 cup (150g) plain, whole-milk yogurt



3 ounces (85g) chorizo, preferable spicy, skinned and finely diced



8 sun-dried tomato halves, finely diced



3/4 cup (100g) unsalted shelled pistachios



1/4 cup (15g) chopped flat-leaf parsley



butter, for greasing the pan

1. Preheat the oven to 350F (180C).



2. Butter a 9-inch (23cm) loaf pan and sprinkle in 1 tablespoon of the sesame seeds, tilting the pan to distribute them.



3. In a small bowl, whisk together the flour, baking powder, salt, and chile powder.



4. In a medium bowl, mix together the eggs and yogurt. Sift the dry ingredients into the egg mixture, stirring until barely incorporated. Don’t overmix.



5. Gently fold in the chorizo, tomatoes, pistachios, and parsley. Scrape the batter into the prepared pan, smooth the top, and sprinkle with the remaining sesame seeds.



6. Bake for 40 to 50 minutes, until the cake just feels set in the center. Let cool for 15 minutes, then tilt it out of the pan onto a cooling rack.



Serving and storage: Once cool, cut the cake into thin slices and serve as is. Leftover cake should be wrapped snugly in plastic and will keep up to five days at room temperature. I often cut savory cakes in half and freeze part to have on hand for emergency cocktail parties.

Chocolate Peanut Butter Pie

1 chocolate cookie crust (I used an Oreo pre-made crust)

Filling:



1 cup cream cheese

2/3 cup smooth peanut butter

4 tablespoons sugar

3/4 cup whipping cream

Topping:



2 tablespoons sugar

2 tablespoons butter, cut into pieces

2 ounces semisweet chocolate, chopped

1/2 cup whipping cream



optional:



chopped peanuts

chocolate curls



To make the filling: Using a stand mixer with a beater attachment, beat cream cheese, peanut butter, and sugar until blended.



Whip cream into very soft peaks. Fold whipped cream into the peanut butter mixture. Spoon filling into the cookie crust.



Make the topping: In a pan, combine the sugar and 1/2 cup cream. Bring to a boil, stirring to dissolve sugar. Lower heat immediately and simmer, without stirring, 5-6 minutes until slightly thick and pale yellow. Remove from heat and stir in butter and chocolate until melted. Let chocolate mixture cool slightly.



Pour the topping over pie and spread to cover completely and evenly. Chill, uncovered, about 1 hour until firm.



To decorate: I left a 1/2 gap between the edge of the pie crust and the chocolate filling and filled the gap with chopped peanuts then sprinkled chocolate curls over the middle of the cake.



How to Make Chocolate Curls: Run a vegetable peeler along the length of the flat side of a bar of chocolate at room temperature.

MintChocoCake!!!

You need:

1/2 cup boiling water

1 cup all-purpose flour

3/4 cup cocoa powder

1 1/2 teaspoon salt

4 large eggs, separated

1 1/4 cps sugar

1/4 cup canola oil

2 teaspoons peppermint extract

1 teaspoon vanilla extract

Andes Crème de Menthe, grated

Directions:
Preheat oven to 350 degrees. Grease two 9″ cake pans.

Put the peppermint extract in a large bowl with the boiling water. Set aside.

Combine flour, cocoa, baking powder, and salt.

In a separate bowl, beat egg whites to stiff peaks.

Add the yolks, sugar, oil, and vanilla extract to the peppermint water and beat until creamy and bubbly.

By hand, fold the egg whites into the batter gently but thoroughly.

Spoon the batter into the prepared pans and let it settle for a few seconds. Bake until a toothpick inserted in the center comes out clean, about 20 minutes.

Cool for at least 10 minutes before carefully inverting onto racks.

Cool completely before frosting with fluffy mint frosting.

Garnish with grated Andes Crème de Menthe.

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