Chocolate Debauchery

A flourless chocolate cake that is baked in a waterbath, as you would a pudding, and topped with a glaze made from dried sour cherries.

3 Lindt 70% cocoa 3.5 oz. chocolate bars
2 sticks butter (yes, I know---but it's debauchery remember)
5 eggs
1 cup demerara sugar about demerara sugar

glaze

1/2 C. sweetened, dried sour cherries
6 oz. frozen concentrated apple juice thawed
1/2 tsp. arrowroot powder

Preheat oven to 350. Melt the butter and chocolate in a double boiler. Beat the eggs and sugar together with an electric mixer. Add melted chocolate mixture. Pour batter into a buttered 9" cake pan. Place pan in a larger pan and fill outer pan with water until it reaches 1 inch up the side of the inner pan. Cover outer pan with aluminum foil, crimp edges to seal tightly. Bake for 90 minutes or until your finger comes away clean when you lightly touch the center of the cake.

For the glaze

In a small saucepan simmer cherries in apple juice concentrate for 3 minutes. Turn off heat and let stand for one hour. Sprinkle in arrowroot powder and return to simmer until arrowroot turns clear and mixture coats back of spoon. When mixture cools to lukewarm spread on top of cake.

Black Forest Truffles

1/3 C raw almonds
1 C dried, sweetened cherries
4 dried dates
1 Tbs. soy milk
3 Tbs. grain sweetened, dark chocolate chips, such as Sunspire brand
cocoa powder

Coarsely chop almonds in a food processor. Add cherries, dates, and soy milk and process again until mixture forms a course paste--about 30 seconds or less. Add chocolate chips and mix by pulsing a few times. Roll mixture into balls the size of walnuts. Roll in cocoa powder. Refridgerate until firm.

Ruby Chard and Chicken

2T peanut oil
1 small onion, chopped
1 bunch red Swiss Chard, stems sliced in 1/4" pieces, leaves coarsely chopped
3 cloves garlic, minced
2 boneless, skinless, chicken breasts, cubed
1 C cooked rice (jasmine is nice)
1 T tamari soy sauce
1/2 C shredded cheddar cheese

Saute onion and chard stems in oil for about 3 minutes. Add garlic and chicken and saute about 5 minutes more till chicken is just cooked through. Add chard leaves and cook till wilted. Add rice and soy sauce heat through. Divide onto 2 plates while still quite hot and sprinkle cheese on top so that it melts slightly. Serve.