Chocolate Gateau

"This Chocolate Gateau is not only pretty and delicious but also fairly easy to make. It is perfect for any occasion where presentation matters and time is limited. I can easily prepare this cake on the same day I was entertaining guests."

Serves 12

For the cake:

• 3 eggs
• 3/4 cup whole, blanched almonds
• 5 ounces semisweet chocolate
• 2/3 cup butter
• 3/4 cup sugar
• 2/3 cup unsifted all-purpose flour
• 1/4 cup milk
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt

For the icing and finishing:

• 5 ounces semisweet chocolate
• 3 tablespoons milk
• 1/4 cup butter
• 1 cup powdered sugar
• 1/4 teaspoon vanilla
• Sliced almonds

1.    Assemble the ingredients.

2.    Preheat the oven to 350º F. Lightly grease a 9x9x2 inch round cake pan and line with waxed or parchment paper.

3.    Separate the eggs and place the whites in a small mixer bowl; reserve the yolks in a separate bowl.  Grind the whole almonds in a blender until fine; set aside. Melt the 5 ounces of semi-sweet chocolate over hot, not boiling water. 

4.    Cream the butter in a large mixing bowl, then gradually beat in the sugar, 2 tablespoons at a time, until the mixture is light and fluffy. Beat the reserved egg yolks into the creamed butter until light. Add the melted chocolate and continue beating until well combined.  

5.    Alternate adding the flour and milk, beginning and ending with the flour, and mix until smooth. Stir in 1/4 cup of the ground almonds and vanilla extract.

6.    Beat the egg whites with the salt until stiff peaks form. Gently fold into the cake batter until just combined. 

7.    Spread the batter in the prepared pan and bake for 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan on a rack for 10 minutes. 

8.    Loosen the edge of the cake from the pan with a spatula, turn the cake onto a cooling rack, and continue to cool while preparing the icing.

9.    For the icing, melt 5 ounces of semi-sweet chocolate with the milk and butter over hot water. Stir until melted and smooth, and remove from the heat. Add the powdered sugar and vanilla extract and beat until smooth. 

10.    Frost the cake. Sprinkle the top with the remaining 1/2 cup ground almonds. Decorate the top of the cake with overlapping almond slices around the edge.  

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Chocolate Zucchini Cake

"I love this Chocolate Zucchini Cake. It is so moist, and the flavor is the best. This recipe was from a friend, a stellar southern cook from Atlanta, Georgia."

Serves 15 to 20

• 1/2 cup butter
• 1/2 cup oil
• 1-3/4 cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 teaspoon lemon juice
• 2-1/2 cups flour
• 4 tablespoons cocoa
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cloves
• 2 cups grated fresh zucchini with skins on
• 1/2 to 1 cup chocolate chips

1.    Assemble the ingredients.

2.    Preheat oven to 350 F. Grease and flour a 9x13x2 inch cake pan.

3.    Combine the flour, cocoa, baking powder, baking soda, cinnamon, and cloves in a bowl with a whisk.

4.    Combine the lemon juice and milk. 

5.    Cream the butter, oil, and sugar. Add the eggs, vanilla, and milk, beating until well combined. Add the combined dry ingredients to the creamed mixture. Mix until smooth. Stir in the zucchini. 

4.    Pour the batter into the prepared pan. Sprinkle the top with the chocolate chips. 

5.    Bake for 40 to 45 minutes or until done, testing with a toothpick. Cool before eating.

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The Original Frito Pie Recipe

The original recipe from the F. W. Woolworth Dallas store (Gourmet, Sept. 1994).

Serves 4

• 2 slices bacon, cut into 1-inch pieces
• 1 garlic clove, minced
• 1 medium onion, chopped
• 1 pound ground round
• 1 teaspoon salt
• 2 tablespoons chili powder
• 1/2 teaspoon ground cumin
• 1/3 cup tomato paste
• 1-1/2 cups water, plus additional, if necessary
• 1 cup canned pinto beans, rinsed and drained
• 4 to 5 cups Frito brand corn chips
• 1/2 pound Monterey Jack or Cheddar cheese, grated (about 2 cups)
• Diced fresh jalapeno chiles and chopped onion (optional)

1.    In a large, heavy skillet, cook the bacon over medium-low heat until crisp and fat is rendered. Add the garlic and onion and cook, stirring until the onion is soft.

2.    In a separate skillet, brown the beef. Pour off excess fat. Stir in salt, chili powder, cumin, and tomato paste. 

3.    Add the beef mixture to the skillet with the onions; slowly add the water. Simmer and stir for 10 minutes, adding water if the mixture is too thick. 

4.    Add the beans and simmer just until heated through.

5.    Divide the corn chips into four wide, shallow bowls and spoon the chili on top. Sprinkle with cheese and garnish as desired.

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