There has been very little 'making' going on here lately. (My mom remains in the hospital, where she is getting a little stronger each day.) The combination of take-out sandwiches and pizza I've eaten for the past 3 weeks recently had me yearning for something of more substance, and I jetted over to the newly opened The Dancing Vegan in Pittsfield. I wanted to give it a plug, as I will be going back. It seemed particularly appropriate to explore this new take-out vegan restaurant, as one of its founders beat cancer — after being told she had three months to live — by following a macrobiotic diet (learned at the Kushi Institute in Becket). I will be looking into this very soon.
Completely unrelated and un-vegan... I confess that this favorite torte of mine should have been posted in December when it was baked, but I wanted to post something. The written recipe makes this look more complicated than it is -- trust me.
2 8-ounce packages semisweet chocolate, coarsely chopped
1/2 cup butter
5 large eggs, separated
1 TBS vanilla
Preheat oven to 250. Grease a 9" by 2 1/2" springform pan; dust with cocoa. Line pan bottom with parchment or waxed paper.
In 2-quart saucepan over low heat melt chocolate with butter.
In large bowl with wire whisk or fork beat egg yolks with vanilla. Slowly beat warm chocolate mixture into yolks until blended.
In small bowl with mixer at high speed, beat egg whites until soft peaks form. Gradually beat in 1/4 cup confectioners until sugar dissolves and whites stand in stiff peaks. Fold beaten whites into chocolate one-third at a time.
Spoon batter into pan, spreading evenly. Bake 1 hour or until a toothpick inserted in the center comes out almost clean. Cool in pan.
When cool, remove the sides of the pan, then remove torte from pan bottom. Discard parchment.
Cut into 12 wedges. Sprinkle with confectioners sugar.