Snacks

If you were to cut yourself a slice of the deep chocolate, shatter-topped, brownie-like cake pictured above, how big would you make your piece? Most of us would be fairly conservative, if not in an act of modesty than in one of prudence–no one likes to be caught halfway in the middle of a sea of too-rich cake without a…

Ingredients  For the chocolate sponge cake:2 ounces Dutch-processed cocoa powder2 ounces hot water1 1/2 teaspoons vanilla extract2 tablespoons unsalted butter, soft at room temperature5 ounces sugar, divided4 ounces egg yolks7 ounces egg whites (from about 6 large eggs)cocoa powder, for dusting For the mascarpone vanilla bean whipped cream and dark chocolate glaze:8 ounces heavy cream4 ounces mascarpone cheese1 ounce sugar1 teaspoon vanilla extract1 vanilla bean, split lengthwise and seeds scraped8 ounces 60% to 70% dark chocolate6 ounces unsalted butter1 teaspoon honey Directions For the chocolate sponge cake:Preheat oven to 350° F. Prepare a 17-…

Ingredients Snacking cake1 cup granulated sugar3/4 cup light brown sugar3/4 cup neutral oil, preferably a mild olive oil, not extra-virgin1 1/2 teaspoons pure vanilla extract2 large eggs, plus 1 egg yolk, room temperature1/4 cup buttermilk, room temperature1 1/2 teaspoons espresso powder2 tablespoons boiling water1 cup all-purpose flour1/2 cup Dutch process cocoa powder1 1/2 teaspoons baking powderrounded 1/4 teaspoons baking soda3/4 teaspoon table salt2 1/2 cups finely grated carrots (about 3 1/2 regular-sized carrots), lightly packed Cream cheese frosting1 stick unsalted butter, room temperature1 (8-ounce) package cream cheese, room temperature1 tablespoon pure vanilla extract1/4 teaspoon table salt2 1/2 to 3 1/2 cups confectioners' sugar, sifted if…

This is a version of Focaccia alla Barese, an Italian flatbread topped with anchovies, olives, and onions. Mine is a softer, moister bread due to the addition of egg and a quicker rise. Cut it in small pieces and pack it for a ride or simply enjoy it on the deck with a lovely glass of wine. (And for those…