Ingredients:

* 20 Tbs. (2 1/2 sticks) unsalted butter, cut into
1/2-inch pieces
* 8 oz. unsweetened chocolate, chopped
* 2 1/2 cups granulated sugar
* 2 tsp. salt
* 6 eggs
* 4 tsp. vanilla extract
* 1 1/2 cups all-purpose flour
* 1/2 cup cocoa powder
* Confectioners' sugar for dusting

Directions:

Preheat an oven to 375°F.

In a heatproof bowl, combine the butter and chocolate. Set the bowl over but not touching barely simmering water in a saucepan. Heat, stirring often, until melted, about 4 minutes. Remove the bowl from the heat and stir in the granulated sugar and salt.

In a small bowl, whisk together the eggs and vanilla until well blended. Add the egg mixture to the chocolate mixture and stir until well blended.

Over a sheet of parchment paper, sift together the flour and cocoa powder. Sprinkle the flour mixture over the chocolate mixture and stir until just blended.

Transfer about one-fourth of the batter to a pastry bag fitted with a wide, round decorating tip. Pipe the batter into the wells of a hearts, X's and O's silicone cake mold, filling each one about three-fourths full. Place the mold directly on the oven rack. If necessary to keep the pan level, place a cooling rack with narrow bars in between the oven rack and the mold. Bake until a toothpick inserted into the center of a cake comes out clean, 12 to 15 minutes.

Transfer the mold to a wire rack and let cool for 2 to 3 minutes. Invert the mold onto the rack and shake gently to unmold the cakes. Let the cakes continue to cool on the rack.

Repeat the process three times with the remaining batter. You do not need to wash the mold between each round of baking. Dust the cakes with confectioners' sugar just before serving.

Makes about 64 cakes.
Williams-Sonoma Kitchen.

These little tarts are filled with ganache, a rich, smooth mixture of melted chocolate and cream. A dash of framboise, an eau-de-vie (clear brandy) made from raspberries, imparts a refreshing fruit flavor to the ganache.

Ingredients:

For the pastry:
* 3⁄4 cup plus 1 Tbs. all-purpose flour
* 3 Tbs. cocoa powder
* 1⁄2 cup confectioners’ sugar
* Pinch of salt
* 1⁄3 cup cold unsalted butter, cut into
3⁄4-inch pieces
* 1 egg yolk
* Ice water, as needed


For the ganache:
* 4 oz. semisweet chocolate, finely chopped
* 1⁄3 cup heavy cream
* 1 Tbs. framboise or Chambord
* 2 Tbs. unsalted butter, at room temperature


For the raspberry whipped cream:
* 1 cup raspberry jam
* 1 Tbs. framboise or Chambord
* 1 cup heavy cream
*12 fresh raspberries

Directions:

To make the pastry, in a bowl, sift together the flour, cocoa powder, confectioners’ sugar and salt. Using your fingertips, a pastry blender or 2 knives, cut the butter into the flour mixture until the texture resembles coarse meal and no lumps remain.

In a small bowl, whisk together the egg yolk and 1⁄2 tsp. ice water. Add to the flour mixture and, using a fork, gently mix until evenly incorporated. Turn the dough out onto a lightly floured surface, pat into a ball and flatten into a disk. If the dough is too dry to form into a ball, add an additional 1 tsp. ice water. Wrap the dough in plastic wrap and refrigerate until well chilled, about 1 hour.

Cut the dough into 12 equal pieces and shape each into a ball. Place each ball between 2 pieces of plastic wrap and flatten to 1⁄8 inch thick. Press a piece of dough into the bottom and up the sides of a heart-shaped tartlet well, leaving a slight overhang. Be careful not to trap any air bubbles under the dough. If a bubble forms, prick it with a toothpick, gently press out the air and seal the hole with your finger. Trim the excess dough to 1⁄4 inch and roll it down into the pan to form an edge that is slightly thicker than the rest of the dough. Repeat with the remaining pieces of dough. Refrigerate for 30 minutes.

Preheat an oven to 400°F.

Bake until the tartlet shells look dry but not dark, 12 to 14 minutes. Transfer the pan to a wire rack and let cool for 10 minutes, then carefully remove the shells to the rack and let cool completely.

To make the ganache, place the chocolate in a small bowl. In a small saucepan over medium-high heat, bring the cream just to a boil. Remove from the heat and stir in the framboise. Pour the cream mixture over the chocolate and let stand for 1 minute. Using a rubber spatula, slowly stir the mixture until smooth, then stir in the butter. Spoon the ganache into the center of the cooled shells, dividing evenly. Gently shake or tap the shells to smooth out the chocolate. Refrigerate until set, about 1 hour.

To make the raspberry whipped cream, in a small saucepan over medium-high heat, warm the jam just until it begins to bubble and has thinned, about 1 minute. Remove from the heat and stir in the framboise. Strain through a fine-mesh sieve into a small bowl. You should have about 1⁄2 cup of raspberry sauce. Refrigerate until well chilled, about 30 minutes.

In the bowl of an electric mixer fitted with the whisk attachment, beat the cream until soft peaks form. Stir in the raspberry sauce and continue to beat until stiff peaks form. Fit a pastry bag with a small star tip. Using a spatula, fill the bag with the raspberry whipped cream. Pipe a rosette of whipped cream onto the center of each tartlet and garnish with a raspberry. Refrigerate until ready to serve.

Makes 12 tartlets.
Williams-Sonoma Kitchen.

Ingredients:

* Cocoa powder for dusting
* 6 oz. bittersweet chocolate, chopped into small
&nbsppieces
* 1 Tbs. heavy cream
* 3 Tbs. unsalted butter, cut into small cubes and
softened
* 2 eggs plus 1 egg yolk
* 1/4 cup sugar
* 1 tsp. vanilla extract
* 1/8 tsp. salt
* 1 Tbs. all-purpose flour
* Freshly whipped cream or vanilla ice cream
&nbspfor serving

Directions:

Position a rack in the center of an oven and preheat to 400ºF. Grease a 6-well heart baking pan and dust with cocoa powder.

In a heatproof bowl, combine 2 oz. of the chocolate and the cream. Set the bowl over but not touching simmering water in a small saucepan and melt the chocolate, stirring occasionally, until smooth and blended, 1 to 2 minutes. Transfer the ganache to a small bowl and refrigerate until firm, about 20 minutes.

In another heatproof bowl, combine the remaining 4 oz. chocolate and the butter. Set the bowl over the saucepan of simmering water and melt, stirring constantly, until smooth and blended, 2 to 3 minutes. Remove from the heat and let cool for 10 minutes.

In a bowl, combine the eggs, egg yolk, sugar, vanilla and salt. Using a handheld electric mixer or a balloon whisk, beat until thick ribbons fall from the beaters or whisk and the mixture is nearly triple in volume, 5 to 6 minutes.

Sift the flour over the bowl and gently fold until just blended. Add the chocolate mixture and gently fold together until smooth and blended. Divide the batter among the wells of the prepared pan. Remove the ganache from the refrigerator and form into 6 teaspoon-size balls. Place 1 ball on top of each cake and press gently.

Bake until the cakes pull away from the sides of the wells and the tops are just firm, 9 to 11 minutes. Transfer the pan to a wire rack and let cool for about 5 minutes. Invert the cakes onto the rack and transfer to individual dessert plates. Serve warm with freshly whipped cream or vanilla ice cream.

Serves 6.
Williams-Sonoma Kitchen.

Ingredients:

* 5 oz. bittersweet chocolate, finely chopped
* 1/3 cup plus 2 Tbs. creamy peanut butter
* 1 Tbs. heavy cream
* 1 Tbs. unsalted butter
* 2 whole eggs plus 1 egg yolk
* 1/4 cup sugar
* 1 tsp. vanilla extract
* 1/8 tsp. salt
* 1 Tbs. all-purpose flour
* Whipped cream or vanilla ice cream for serving

Directions:

Preheat an oven to 400°F.

To make the ganache, in a small, heatproof bowl, combine 1 oz. of the chocolate and the 1/3 cup peanut butter. Set the bowl over but not touching simmering water in a saucepan and melt the chocolate, stirring occasionally. Remove the bowl from the heat (reserve the pan of simmering water), add the cream and stir until smooth. Cover the bowl with plastic wrap and refrigerate the ganache until firm, about 20 minutes.

In another small, heatproof bowl, combine the remaining 4 oz. chocolate, the 2 Tbs. peanut butter and the butter. Set the bowl over but not touching the simmering water and melt the chocolate, stirring occasionally. Remove the bowl from the heat and let cool for at least 10 minutes.

In the bowl of an electric mixer fitted with the whisk attachment, combine the whole eggs, egg yolk, sugar, vanilla and salt. Beat on high speed until the mixture has nearly tripled in volume and ribbons fall from the whisk, about 5 minutes. Remove the bowl from the mixer. Sift the flour over the egg mixture and gently fold together until just blended. Add the chocolate mixture and gently fold together until smooth and blended.

Divide the batter among the wells of an 8-well silicone heart-shaped mold. Remove the ganache from the refrigerator and form into 8 teaspoon-size balls. Place 1 ball on top of the batter in each well and press gently down into the batter. Bake until the cakes pull away from the sides of the mold and the tops are set, 9 to 11 minutes. Transfer the mold to a wire rack and let cool for 5 minutes.

Gently pop the cakes out of the mold; if necessary, run a table knife around the inside of the wells to loosen the cakes. Serve warm with whipped cream or vanilla ice cream.
Serves 8.

Williams-Sonoma Kitchen.

Ingredients:

* 1⁄2 cup graham cracker crumbs
* 2 Tbs. unsalted butter, melted
* 2 Tbs. plus 1⁄3 cup granulated sugar
* 12 oz. cream cheese, at room temperature
* 2 eggs
* 1⁄4 cup heavy cream
* 6 tsp. crème brûlée sugar* or superfine sugar

Directions:

Preheat an oven to 325°F. Lightly butter the wells of a mini cheesecake pan.

In a bowl, combine the graham cracker crumbs, butter and the 2 Tbs. granulated sugar and stir until blended. Divide the mixture among the prepared wells. Using the bottom of a shot glass or other small glass, press the mixture evenly into the bottom of the wells. Bake the crusts for 10 minutes. Transfer the pan to a wire rack and let cool.

Reduce the oven temperature to 275°F.

In the bowl of an electric mixer fitted with the flat beater, combine the cream cheese and the 1/3 cup granulated sugar and beat on low speed until smooth, scraping down the sides of the bowl often. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Add the cream and beat until blended. Pour the filling into the crusts, dividing it evenly among the wells.

Bake until the filling is set, 15 to 20 minutes. Transfer the pan to the wire rack and let cool to room temperature. Cover the pan with plastic wrap and refrigerate for at least 3 hours or up to 2 days before serving.

Just before serving, sprinkle about 1/2 tsp. of the crème brûlée sugar evenly over each cheesecake. Using a culinary torch, melt the sugar according to the manufacturer's instructions. Remove the cheesecakes from the pan and serve immediately. Makes 12 mini cheesecakes.

Williams-Sonoma Kitchen

Ingredients:

8 egg yolks
1/3 cup sugar, plus 1/4 cup for the brulee topping
2 cups heavy cream
1 tsp. pure vanilla extract

Directions:

Preheat oven to 300ºF.

In a large bowl, combine the egg yolks and the 1/3 cup sugar, whisk together until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended, strain into a large bowl, skimming off any foam or bubbles.

Divide mixture among 6 ramekins or custard cups. Place in a water bath, and bake until set around edges, but still loose in the center, about 40-50 minutes. Remove from the oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days.

When ready to serve, sprinkle about 2 tsp. sugar over each custard. For best results, use a small hand torch to melt the sugar. If you do not have a torch, place ramekins under the broiler until sugar melts. Re-chill custards a few minutes before serving.

Serves 6.

Williams-Sonoma Kitchen

Ingredients

Makes 2 dozen

* 2 cups all-purpose flour
* 1/4 teaspoon salt
* 1/2 teaspoon baking powder
* 1/2 cup (1 stick) unsalted butter
* 1 cup sugar
* 1 large egg, lightly beaten
* 2 tablespoons brandy, or milk
* 1/2 teaspoon pure vanilla extract

Directions

1. Whisk together flour, salt, and baking powder in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar; add dry ingredients, and mix until incorporated. With mixer running, add egg, brandy (or milk), and vanilla; mix until incorporated.
2. Transfer dough to a work surface. Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour.
3. Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper; set aside.
4. On a lightly floured work surface, roll out dough to 1/8-inch thickness. Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between. Leftover dough can be rolled and cut once more. Bake until lightly golden, about 10 minutes; do not allow to brown. Transfer to wire racks to cool.
5. Decorate with Royal Icing,

Royal Icing

Ingredients

Makes 2 1/3 cups

* 1 box confectioners' sugar (1 pound)
* 5 tablespoons meringue powder, or 2 large egg whites



Recipe courtesy: Living Magazine, April 2006