• 16 oz. small curd cottage cheese
• 3 tbsp cocoa
• 1/4 tsp instant coffee powder
• 1 cup sugar
• 3 tbsp water
• 1 1/2 tsp lemon juice
• 8 oz. cream cheese
• 3 eggs
• 1 tbsp vanilla
• 1/4 tsp salt
• 1/4 cup oreo crumbs

1. Line a sieve with several layers of paper towels folded.  Top the layers with 1 large round coffee filter.  Scrape in the cottage cheese and allow to drain for 30 minutes.
2. Preheat the oven to 350 F.
3. Line the bottom of a 9" found pan (not springform) with coffee fileters.  Grease the sides.
4. Whisk the cocoa, coffee, 1 tbsp of sugar, and the water together.  Set aside.
5. Place the drained cottage cheese, and the lemon juice in the food processor and pulse until silky.
6. Soften the cream cheese for 30 seconds in the microwave and then add to the food processor.  Add the eggs, remaining sugar, vanilla, and salt.  Pulse only until smooth.  Stir 1 cup of the mixture into the reserved cocoa mixture.
7. Pour the white batter into the prepared pan and then spoon the cocoa batter on top.  Set the pan in a bain marie.
8. Bake for about 40 minutes.  Cool on a rack.  Chill 12 hours.  Remove the cake from the pan and then press the oreo crumbs onto the sides.

• 1 1/2 cups walnut pieces 

•  1 3/4 cups sugar

• 4 tablespoons unsalted butter, melted

• 2 cups sour cream

• 1 tablespoon pure vanilla extract

• 2 pounds cream cheese, softened

• 1 vanilla bean, split lengthwise, seeds scraped 

•  4 large eggs, at room temperature

• 1/4 teaspoon pure almond extract

• 1/2 cup heavy cream

1.           Preheat the oven to 350°. Butter a 10-inch springform pan. In a food processor, pulse the walnuts with 1/4 cup of the sugar until finely ground. Add the butter; pulse until the mixture resembles moist sand. Press the crumbs into the bottom of the pan. Bake for 12 minutes, or until browned around the edges. 2.           In a small bowl, mix the sour cream with 1/4 cup of the sugar and 1 teaspoon of the vanilla.  3.           Reduce the oven temperature to 300°. In a standing electric mixer fitted with a paddle or using a handheld electric mixer, beat the cream cheese at low speed with the remaining 1 1/4 cups of sugar and the vanilla seeds just until combined. Beat in the eggs, 1 at a time, scraping down the bowl between additions. Add the remaining 2 teaspoons of vanilla and the almond extract. Slowly beat in the cream until smooth. Pour the cheesecake batter into the pan and bake for 65 to 70 minutes, until lightly golden and slightly jiggly in the center.  4.           Immediately pour the sour cream topping over the cheesecake and smooth the surface. Return the cheesecake to the oven and bake for 5 minutes longer. Transfer to a rack and let cool to room temperature. Run a sharp, thin-bladed knife around the cake and remove the ring. Refrigerate the cake for 3 hours, then cover loosely with plastic wrap and refrigerate overnight before serving. 

•  1/2 cup butter, softened
• 3/4 cup plus 2 tablespoons light brown sugar 
•  2 thin-skinned lemons, sliced paper-thin crosswise, seeds discarded
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs, separated
• 3/4 cup  milk
• 1/4 teaspoon cream of tartar
• Sweetened whipped cream, for serving

1.           Preheat the oven to 350°. Set a 9-inch nonstick cake pan over moderate heat. Add 4 tablespoons of the butter and when it is melted, stir in the brown sugar until dissolved, about 1 minute. Remove from the heat. Arrange the lemon slices in the melted brown sugar.

2.           In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, with an electric mixer, beat the remaining 8 tablespoons of butter with the granulated sugar until light and fluffy. Beat in the vanilla and the egg yolks, one at a time. At low speed, beat in the dry ingredients in 3 batches, alternating with the milk. 3.           In a stainless steel bowl, beat the egg whites with the cream of tartar at high speed until firm peaks form. Fold one-third of the beaten whites into the batter, then fold in the rest. Scrape the batter into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool in the pan for 15 minutes, then invert it onto a plate. Serve warm or at room temperature with whipped cream.

• 3 cups sliced almonds (about 10 ounces)
• 1 1/2 sticks (6 ounces) butter, softened 
•  2/3 cup plus 2 tablespoons sugar
• 4 large eggs, separated 
•  1/2 pound bittersweet chocolate, finely chopped 
•  2 large egg whites
• Confectioners' sugar, for dusting
• Lightly sweetened whipped cream
  

1.           Preheat the oven to 350°. Lightly butter eight 3-inch-wide, 2-inch-deep metal rings or cleaned 6-ounce tuna cans, bottoms removed; coat with flour. Butter a large rimmed baking sheet and arrange the molds on the sheet. 2.           Spread the sliced almonds on another rimmed baking sheet and toast in the oven for about 6 minutes, stirring a few times, until golden brown. Transfer the almonds to a plate and let cool completely. Set aside 1/2 cup for garnish; pulse the remaining almonds in a food processor until finely ground. Leave the oven on. 3.           In a large bowl, using an electric mixer, beat the butter with 2/3 cup of the sugar on moderately high speed until light and fluffy, about 5 minutes. Beat in the egg yolks, 1 at a time, until thoroughly incorporated. Fold in the ground almonds and the chocolate. 4.           In a large bowl, beat all 6 egg whites until soft peaks form. Add the remaining 2 tablespoons of sugar and beat until firm, glossy peaks form. Fold one-third of the beaten whites into the chocolate mixture to loosen it, then fold in the remaining whites just until blended. Spoon the batter into the prepared molds, filling them three-quarters full. Bake the chocolate-almond cakes for about 25 minutes, or until risen and just set in the center. Let the cakes cool slightly in the molds. 5.           Run a thin knife around the sides of the molds, then lift them off the cakes. Transfer the cakes to individual plates. Garnish the tops of the cakes with the reserved toasted almonds and dust them with confectioners' sugar. Spoon a dollop of whipped cream alongside and serve.

• Sauce
  1/3 cup 2 percent milk
  4 tsp sugar
  1 1-inch piece vanilla bean
  4 tsp brewed coffee
  1 egg yolk

  Cakes
  1 egg, separated
  2 tbsp sugar
  1/4 cup chopped bittersweet chocolate
  7 tsp nonfat plain yogurt
  Canola-oil cooking spray

   

  Sauce: Bring first 4 ingredients to a simmer in a medium pan over medium heat, stirring continuously. Remove vanilla bean; scrape seeds into sauce. Place egg yolk in a bowl. Stir in 2 tbsp hot-milk mixture; add back to pan. Cook 1 minute; stir. Remove from heat; cool. Cover and refrigerate.

  Cakes: Beat egg white in a bowl with an electric mixer on high until foamy. Add 1/2 tsp sugar; continue beating on high, adding 5 more 1/2-tsp increments of sugar until stiff peaks form. In another bowl, beat egg yolk with remaining 1 tbsp sugar until thick. Melt chocolate in a double boiler or microwave. Remove from heat; stir in yogurt; add to egg yolk mixture. Fold in egg white mixture. Cover; refrigerate at least 1 hour. Heat oven to 325°F. Coat 4 molds in a muffin tin with cooking spray; pour in batter. Bake 12 minutes or until cake springs back when touched. Cool slightly. Pour 2 tbsp sauce on each of 4 plates (or serve in a creamer on the side); put 1 cake on top of each.

• 3 ounces fine-quality bittersweet chocolate,chopped
• 1/2 stick (1/4 cup) butter
• 1/2 cup sugar
• 2 large eggs
• 2 tablespoons dark rum
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt
• 1/3 cup all-purpose flour
• 1/2 cup sweetened flaked coconut, toasted and cooled
• vanilla ice cream

1. Preheat oven to 350°F. and butter and flour six ramekins.
2. In a double boiler, melt chocolate with butter, whisking until smooth. Remove from heat and whisk in sugar. Whisk in eggs, 1 at a time, and add remaining ingredients, whisking until combined well.
3. Divide batter among prepared ramekins and bake in middle of oven until a tester comes out clean, 20 to 25 minutes.
4. Turn cakes out onto a rack and serve warm with ice cream.
   

• 8 ounces bittersweet chocolate, chopped
• 6 tablespoons butter
• 6 large eggs, separated
• 1/2 cup sugar
• 1/3 cup water
• 4 ounces bittersweet chocolate, cut into 8 pieces total
• mint ice cream

1. Preheat oven to 375°F. Butter and flour eight 3/4-cup soufflé dishes.
2. Stir 8 ounces chopped chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Pour into large bowl. Whisk in yolks. Set chocolate mixture aside.
3. Stir sugar and water in heavy small saucepan over low heat until sugar dissolves. Increase heat and boil without stirring about 5 minutes.
4. Meanwhile, beat egg whites in another large bowl to soft peaks.
5. Gradually beat boiling syrup into whites in slow steady stream. Continue beating until stiff, about 3 minutes. Fold whites into chocolate mixture in 3 additions. Divide soufflé mixture among prepared dishes. Place 1 chocolate chunk in center of each, pressing to submerge.
6. Bake soufflés until slightly puffed and softly set, about 15 minutes. Serve immediately with a scoop of the ice cream.

• 3 cups flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 3/4 cup almonds
• 1 1/2 cups sugar
• Finely grated zest and juice of 2 lemons (1/3 to 1/2 cup juice)
• 1/2 cup butter, at room temperature
• 6 eggs, at room temperature
• 1/2 cup buttermilk
• 2 tablespoons dried lavender flowers

1. Preheat oven to 350°F. Butter and flour two 8 by 3 3/4 by 2 1/2-inch disposable aluminum loaf pans.
2. Sift together the flour, baking powder, and salt onto a piece of waxed paper. Set aside.
3. In a food processor, grind the almonds with 2 tablespoons of the sugar. Set aside.
4. Combine the remaining sugar and the lemon zest in a mixing bowl. With your hands, rub the lemon zest into the sugar. Add the butter. With a wooden spoon or electric mixer set on medium-high speed, beat for about 3 minutes, or until very light and fluffy.
5. Add the eggs one at a time, beating for about 30 seconds after each addition and scraping down the sides of the bowl as necessary. Beat in the lemon juice.
6. Add half of the flour and beat in on low speed. Add all of the buttermilk, and then the remaining flour, beating on low speed after each addition just until the ingredients are blended. Finally, add the ground almonds and lavender flowers, again mixing just until combined. Spoon the batter into the prepared pans and smooth the tops with the back of a spoon.
7. Bake for 55 to 60 minutes, until the top is golden brown and a toothpick inserted into the center of a loaf comes out clean. Remove from the oven, let cool in the pans on a rack for 10 minutes, then turn the cakes out onto the rack to cool.

• 1 cup guinness
• 1/2 lb butter
• 400 g sugar
• 75 g cocoa
• 1/2 cup sour cream
• 2 eggs
• 1 tbsp vanilla
• 275 g flour
• 2 1/2 tsp baking soda
• 1/2 cup heavy cream
• 300 g cream cheese
• 150g icing sugar

1. Preheat the oven to 350 F.  Butter and line a springform pan with parchment paper.
2. Pour the guinness into a saucepan with the butter.  Heat until the butter melts and then stir in the sugar and cocoa.
3. Beat the sour cream with the eggs and vanilla.  Whisk in the beer mixture.
4. Stir in the flour and the baking soda.  Pour into the prepared pan.
5. Bake 45 minutes to an hour.
6. Meanwhite whip the cream and then beat in the cream cheese and the icing sugar.
7. Cool the cake and then ice.  Serve.

• 4 ounces (2 cups) Graham cracker crumbs
• 1/2 stick butter
• 1 heaped tablespoon sweetened chestnut purée
• 2 cups cream cheese
•  3/4 cup sugar
• 3 eggs
• 3 egg yolks
• 3/4 cup sour cream
• 1 teaspoon vanilla extract
• 1–2 tablespoons rum
• 1 cup sweetened chestnut purée 

1.  Preheat the oven to 350°F, and put the kettle on to boil.
2. For the base, process the crackers, butter and heaped tablespoon chestnut purée until like fine crumbs. Press the mixture into the bottom of a 9 inch springform pan and place in the fridge while you make the filling.
3. Beat the cream cheese until smooth and add the sugar. Add the eggs and egg yolks, beating them in one by one until they are incorporated into the cream cheese and sugar.
4. Pour in the sour cream, vanilla extract and rum, and beat again until smooth and creamy. Finally fold in the sweetened chestnut purée. 
5.  Line the outside of the springform pan containing the crumb base with a good wrapping of plastic wrap, so that the whole of the bottom and sides are enveloped in plastic. Do the same with aluminum foil, covering the layer of plastic wrap to make a very watertight casing. Stand the springform, thus covered, in a roasting pan and pour in the chestnut filling. Once that's done, pour water from a recently boiled kettle into the roasting pan to come just over an inch up the side of the pan (the plastic wrap will make it bob up and down a bit) and place in the oven to cook for an hour.
6. When the cheesecake's ready it should be just set on top with a hint of wobble underneath; it certainly carries on cooking as it cools. Take the cheesecake out of the roasting pan, take off the foil and plastic wrap and let the cheesecake cool on a rack.
7. Refrigerate overnight before unmolding and leaving it to get back to room temperature. If you need to unmold it long before you want to eat it (I often do just because I like to get all bothersome stuff out of the way before people arrive) then just sit it on its serving plate in the fridge until about 20–30 minutes before you want to eat it.