A rich, fudgy slab of flourless chocolate cake topped with a light, marshmallowy meringue -- this cake is as impressive as it is delicious. The chocolate base is a cinch to make: you simply mix all of the ingredients in one bowl and place it in the oven. After it's baked, you swirl a Swiss meringue dramatically over top, then the whole thing goes back in the oven until the peaks are lightly golden. If you're short on time, feel free to skip the meringue topping and serve the cake plain with vanilla ice cream or whipped cream. No one will complain, I assure you.
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One of the easiest and best desserts I know. Tart rhubarb and sweet strawberries bubbling away in their own juices beneath a crunchy oat streusel topping. It's perfect for a spring night, served warm out of the oven with a scoop of vanilla ice cream. Leftovers are also delicious for breakfast.
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Another gem from Alice Medrich's Chewy Gooey Crispy Crunchy Melt-In-Your-Mouth Cookies, these peanut butter meringues are salty-sweet and light as a cloud. Peanut butter lovers will love them plain -- a crunchy, two-bite treat to satisfy the sweet tooth. Everyone else will love them sundae-style as Medrich suggests: piled into bowls with vanilla ice cream and drizzled with warm chocolate or caramel sauce. Yum! |
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