4. Cool in pans on cooling rack about 15 minutes, remove cake from pans, and let cool completely before icing.
Make the buttercream icing:
1. Cream the butter in a mixer.
2. Add sugar, milk, vanilla and salt. Mix until smooth.
Make the flourless chocolate topping:
1. Melt chocolate, butter, sugar, water and vanilla over medium heat, stirring for three minutes.
2. Remove from heat and fold in egg until mixture is smooth.
3. Pour into an 11-by-13-inch pan lined with wax paper.
4. Bake for 12 minutes at 425 degrees.
5. Cool, then refrigerate at least six hours. Cut into half-inch-square chunks.
Assemble the cake:
Frost the cooled cake with buttercream frosting, then sprinkle the chocolate chunks to cover the top of the iced cake.
- From Robert Tyree, Under the Oak CafePer serving: 838 calories, 7 grams protein, 129 grams carbohydrates, 107 grams sugar, 37 grams fat, 138 milligrams cholesterol, 509 milligrams sodium, 3 grams dietary fiberMakes 4 cups
12 large farm-fresh eggs
1 scallion, finely chopped
1 stalk celery with leaves, finely chopped
1 tablespoon fresh dill, finely chopped
1/2 cup mayonnaise
1/2 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
Salt and pepper to taste
1. Place eggs in a saucepan and cover with cold water. Bring to a boil and reduce to a simmer. Cook for 10 minutes. Immediately plunge the eggs into an ice bath to completely cover them.
2. Meanwhile, chop scallions, celery and dill and combine. Mix mayonnaise with mustard and lemon juice.
3. Peel the eggs, pat dry and chop roughly. Add scallion mixture. Add mayonnaise mixture, folding in for the proper consistency. Season to taste.
- From Robert Tyree, Under the Oak CafePer 2/3 cup serving: 283 calories, 13 grams protein, 1 gram carbohydrates, 1 gram sugar, 25 grams fat, 430 milligrams cholesterol, 256 milligrams sodium, trace dietary fiberMakes 4 servings
3 tablespoons organic butter
1 yellow onion, chopped
1 pound fresh, loose organic peas
2 tablespoons fresh mint, coarsely chopped
3 cups vegetable broth
2 tablespoons creme fraiche
1 tablespoon curry powder
4 raw shrimp, peeled, deveined and rubbed with curry powder
1. Melt the butter, add the onions and cook until soft, about 8 minutes. Add all of the peas and the mint and cook for one minute. Add stock and simmer 5 minutes.
2. In batches, puree the soup in a blender until silky smooth. Transfer to a bowl set in an ice bath.
3. Lightly saute the shrimp until just cooked, then chill. Cut each shrimp into 4 or 5 pieces. Garnish individual soup portions with a dollop of creme fraiche topped with the chopped shrimp. Serve.
- From Robert Tyree, Under the Oak CafePer serving: 242 calories, 11 grams protein, 23 grams carbohydrates, 7 grams sugar, 12 grams fat, 61 milligrams cholesterol, 804 milligrams sodium, 7 grams dietary fiberUnder the Oak cafe, 804 Oak Lane, Philadelphia 19126, 215-924-1410. Open 7 a.m. to 7 p.m. Tuesday through Saturday; 10 a.m. to 3 p.m. Sunday.
