the ingredients:

2 eggs

3 oz. superfine granulated sugar

8 oz. good chocolate (at least 70% cacao)

8 oz. unsalted butter

pinch of salt

8 oz. ground digestive biscuits plus 2-3 more (i’d never had these but was immediately addicted; you can find them on amazon or at a local specialty store.)

1 shot amaretto

double cream (or heavy cream thickened with mascarpone)

the method:

butter or spray a 9″ springform or tart pan.

in the bowl of an electric mixer fitted with the whisk attachment, beat the butter and sugar until light and creamy, a few minutes.

in a double boiler, gradually melt the butter and chocolate, and whisk together until smooth. add the chocolate mixture to the butter and sugar, and beat on low until just combined. add the biscuit crumbs, and beat for a few more seconds. add the amaretto, and beat until smooth.

pour the mixture into the prepared pan, and refrigerate for at least three hours. once chilled, slice, and serve with cream on top.

courtesy of cortijada los gázquez.

the ingredients:

6 tbsp. unsalted butter (softened)

1 1/2 cups all-purpose flour

1 1/2 tsp. baking powder

1/2 tsp. salt

1 cup plus 2 tbsp. sugar

1 large egg

1/2 cup whole milk

1 tsp. pure vanilla extract

1 lb. strawberries (hulled and halved)

vanilla ice cream (if desired)

the method:

preheat the oven to 350. spray a 10-inch pie plate.

in a medium bowl, combine the flour, baking powder, and salt, and whisk together.

in the bowl of an electric mixer fitted with the paddle attachment, add the butter and sugar, and mix on medium-high until pale and fluffy, about three minutes. reduce the speed to medium-low, and add the egg, milk, and vanilla.

reduce the speed to low, and gradually mix in flour mixture. transfer the batter to the pie plate. arrange the strawberries on top of the batter, cut sides down and as close together as possible. i sprinkled some vanilla turbinado sugar over the berries – this is up to you.

bake the cake for 10 minutes. reduce the oven temperature to 325, and bake the cake until golden brown and firm to the touch, about an hour. let cool in the pie plate on a wire rack. once cooled, cut into wedges, and serve with ice cream (if desired). cake can be stored at room temperature, loosely covered, for up to two days.

adapted from a martha stewart recipe.

the ingredients:

3 tbsp. finely ground fresh breadcrumbs

1/4 cup finely ground fresh breadcrumb

2 medium grapefruits

1/4 cup extra virgin olive oil

4 large eggs (at room temperature)

1 tsp. salt

1/2 cup sugar

1/4 cup honey

1 1/2 cups all-purpose flour

2 tsp. baking powder

confectioners sugar (for dusting)

the method:

preheat the oven to 350 degrees. spray a 9″ round cake pan with tall sides, and dust it with the three tablespoons of breadcrumbs.

using a grater, zest both grapefruits. juice one of the grapefruits to yield three-quarters of a cup of juice. in a small bowl, combine the zest, juice, and olive oil. set aside.

in the bowl of an electric mixer, beat the eggs and salt with an electric mixture until frothy and light. slowly beat in the sugar and honey, and continue to mix until pale and thick, a couple minutes more.

in a separate bowl, sift together the flour, the remaining quarter cup breadcrumbs, and the baking powder. then, gradually beat the dry ingredients into the egg mixture. fold in the citrus zest mixture just until incorporated.

pour the batter into the prepared pan. bake for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. let the cake cool in the pan on a wire rack for 10 minutes. then, remove it from the pan, and let it cool to room temperature.

courtesy of mario batali.