Recipes

Bette Noire with Raspberry Sauce

12 oz. Bittersweet chocolate, morsels or coarsely chopped
1 1/3 cups sugar
1/2 cup bourbon, cognac, or rum
1 Cup (2 sticks) unsalted butter, cut into pieces, at room temp.
5 large eggs
1 1/2 tablespoons flour
Additional butter and flour to prepare pan
Raspberry Sauce (recipe below)
Set oven 350 degrees. Prepare an 8 inch cake pan, bottom and sides,
with butter and flour. Cut parchment paper to cover bottom of pan.
Butter and flour parchment. Place chopped chocolate in bowl of food
processor. Heat sugar and bourbon in saucepan set over med-high heat.
Cook until sugar dissolves into syrup. With food processor motor
running, pour hot syrup into chopped chocolate. Add butter in
tablespoon size pieces, incorporating each before adding more. Add
eggs, one at a time. Process until mixture is smooth and luscious. Add
flour, pulse to combine. Immediately  pour into cake pan and cook in
oven about 25 to 30 minutes, until top is just puffed. Let cool and
place plastic wrap over cake. Place plate upside down on top of
plastic and invert onto plate. Invert again onto serving plate. Cover
with plastic wrap and place in refrigerator overnight.

Raspberry Sauce
1 12 oz. bag frozen raspberries
1/4 cup Confectioner’s Sugar
1/2 lemon, juiced in food processor or blender until pureed.

Blend  above ingredients, strain seeds in fine mesh sieve and discard.
Tomato Tart

1 17.3 oz pkg Puff pastry
1 egg
4 oz (1 cup) Fontina Cheese, grated
1 1/2 lbs Tomatoes, cored and thinly sliced
Salt & pepper
Thyme Sprigs
Heat oven to 400 degrees. On lightly floured surface roll each sheet
of pasty to 11 x 11 inches. Transfer each to a parchment lined baking
sheet. Cut a 3/4 inch wide strip from each side. Whisk egg and a tbsp
of water and brush edges of pastry sheets. Line edges with strips
forming a border, trimming any overlapping pieces on the corners.
Place baking sheet in fridge or freezer about 15 mins. Brush border
with egg mixture. Use a fork to prick  pastry within the border about
every 1/2 inch. Bake just until golden, 12-15 mins. Sprinkle center of
each tart with half the cheese and arrange half the tomatoes on top.
Season with salt and pepper and sprinkle with thyme leaves. Garnish
with a few thyme sprigs and return to oven until the cheese is melted
and pastry is cook throughout, about 8 mins. Serve warm or at room
temperature.

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