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CHOCOLATE RASPBERRY TRUFFLE TORTE DESSERT

• 1 cup butter, plus a bit for the pan
• 1 1/ 2 cups sugar
• 16 ounces semi-sweet chocolate, chopped
• 3/ 4 cup plus 2 tablespoons unsweetened raspberry puree with NO SEEDS (see recipe below)
• 6 eggs, at room temperature
• 6 egg yolks, at room temperature
• 1/ 4 cup raspberry liqueur (such as Framboise)
• 1 teaspoon raspberry extract (optional)
• boiling water for water bath
• unsweetened cocoa powder, for garnish
• lightly sweetened raspberry coulis
• whipped cream (optional)
• fresh raspberries, for garnish
• mint leaves

Preheat oven to 325°F. Generously butter the bottom and sides of a 9 to 10-inch springform pan. Line bottom of pan with parchment paper, butter paper. Wrap outside of pan in heavy-duty foil, taking care not to make holes, set aside. Melt 1 cup butter and sugar in heavy saucepan over low heat until sugar dissolves. Add chopped chocolate pieces; stir until smooth. Remove from heat; stir in raspberry puree. Cool to just warm to touch.

Whisk eggs and yolks in a large bowl just until combined. Gradually whisk in chocolate/raspberry mixture. Add liqueur. Pour batter into prepared springform pan, place pan in larger baking pan. Place in oven; pour boiling water into the outer pan to a depth of one inch. Bake in preheated oven until edges of torte puff slightly but center is not completely set, about 1 hour. DO NOT OVERBAKE (torte will continue to set as it cools). Carefully remove from water bath; remove outer foil. Cool on a rack. Cover and refrigerate overnight or up to one week.

Run a small knife around the side of the pan to loosen. Carefully release pan sides. Sift cocoa powder over torte, if desired. Cut into wedges, wiping knife clean before each cut. You may make cutting the torte easier by heating the knife under very hot water, then drying before each cut. Garnish the wedges with raspberry coulis, whipped cream rosettes, fresh raspberries and mint. Serves 16.

This recipe can be divided in half, and baked in two 6 or 7 inch springform pans if you like. Serve one, freeze the other for another dinner. This is a great torte to cut into serving sized wedges, wrap individually and freeze for future use. Thaw overnight in the refrigerator before serving.

WALNUT AND RICOTTA CAKE

• 1 cup walnut pieces
• 5 oz unsalted butter
• 2/ 3 cup sugar (4 3/ 4 oz)
• 5 large eggs, separated
• 1 large orange, finely grated zest
• 2 teaspoons vanilla
• 2/ 3 cup ricotta cheese
• 6 TBL flour or potato starch
• 1/ 4 cup apricot jam
• 2 TBL brandy or Grand Marnier
• 2 to 3 oz semisweet chocolate, coarsely grated

Preheat oven to 375 F. Grease and line the bottom on a deep 9" round, removable-bottomed cake pan or spring form pan with parchment paper, butter the parchment. Coarsely chop and lightly toast the walnuts. Cream the butter and 1/ 2 cup of sugar together until light and fluffy. Add the egg yolks, vanilla, and orange zest and mix until combined. Add in the ricotta cheese, sift in the flour and add the walnuts and combine. Beat the egg whites until stiff but not dry. Gradually beat in the remaining sugar (2 TBL + 2 tsp). Sacrifice ¼ of the egg whites and mix into the ricotta mixture to lighten. Gently fold in the remaining egg white and turn the mixture into the prepared pan. Bake for about 30 minutes until risen and firm. Let cake cool in the pan. Transfer the cake to a serving plate, removing the parchment paper if attached. Heat the apricot jam in a small pan with 1 TBL water. Strain and stir in the brandy; coat the top and sides of the cake. Scatter grated chocolate generously over the cake. Serves 10 to 12.

A WALNUT BIRTHDAY CAKE

In their endorsement for A Year of Russian Feasts, Sergei Krushchev and his wife Valentina Golenko-Krushchev, write, "This book perfectly reflects the way of life, traditions, and food of Russia. In our family the Walnut Birthday Cake enjoys great popularity. We make it according to the recipe, given to us by the author two years ago."

Walnut cakes come in endless varieties in Russia. This rich cake, with a buttery, shortbread-like crust and nutty meringue topping, is the best. Serve it with tea or coffee or for dessert, topped with a dollop of whipped cream. It is even better the second day, after the topping has settled into the crust.

Makes one 9-inch cake, serves 6 to 8

Unsalted butter and flour for greasing and flouring the cake pan

Shortbread Dough

• 1 1/2 cups all-purpose flour
• 8 tablespoons (1 stick) unsalted butter, cut into pieces
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 3 large egg yolks (reserve the whites for the filling)
• 1/2 cup granulated sugar

• 2 cups chopped walnuts
• 1/3 cup dark or golden raisins
• 1/4 cup lightly packed brown sugar
• 3 large egg whites
• 1/8 teaspoon fresh lemon juice
• 2 tablespoons granulated sugar
• 4 tablespoons (1/2 stick) unsalted butter, melted
• Confectioners' sugar, for dusting

1. Adjust an oven rack to the second-to-the-lowest level and preheat the oven to 350 degrees F. Butter a 9-inch round cake pan, dust lightly with flour, and set aside.
2. To make the dough, combine the flour and butter in a medium bowl. Using your fingers, in a quick rubbing motion, mix the flour and butter until the mixture resembles coarse bread crumbs. Add the salt and baking soda and continue mixing until well incorporated. Set aside.
3. Combine the egg yolks and sugar in a small mixing bowl and beat with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add the yolk mixture to the flour mixture and mix with a wooden spoon until all of the ingredients are well blended.
4. Transfer the dough to the prepared cake pan. Using your hands, evenly press the dough over the bottom and up the sides of the pan, forming a neat and even 1-inch overhang about 1/4 inch thick all around. Prick the bottom of the dough with a fork and refrigerate the dough-lined pan while you make the filling.
5. To make the filling, combine the walnuts, raisins, and brown sugar in a medium bowl and mix until well blended. Set aside.
6. Combine the egg whites and lemon juice in the large bowl of an electric mixer and beat on low speed for 30 seconds. Increase the speed to medium and beat for about 30 seconds, or until foamy. Add the granulated sugar and beat for 30 seconds more. Increase the speed to high and beat for about 1 minute, or until stiff peaks form.
7. Using a rubber spatula, gently fold the egg whites into the walnut mixture until just combined, then fold in the melted butter. Distribute the walnut filling evenly in the dough-lined pan and bake for 35 to 40 minutes, or until the crust and meringue top are golden brown and a knife inserted in the center comes out clean. Check the cake after 20 minutes; if the top is browning too fast, place a piece of foil loosely over it. Allow the cake to cool completely, then invert it upside down onto a plate and, using another plate, flip it over so it is upright. Serve the cake at room temperature. (Leftovers should be covered and stored at room temperature.)

LEMON-LIME PAN DI SPAGNA

This is an Italian version of sponge cake, not too rich, light in texture, and full of flavor.

• 1 1/ 3 cups unbleached all-purpose flour
• 1 cup sugar
• 1/ 2 teaspoon salt
• 4 eggs, separated
• grated zest of 1 lime
• 2 tablespoons fresh lime juice
• 2 tablespoons limoncello, other lemon liquor, or Grand Marnier
• 1/ 3 cup fruity and fragrant olive oil
• 1 teaspoon almond extract

1. Preheat the oven to 325F. Set out an ungreased 10" springform pan.
2. Place the flour, 2/3 cup of sugar, and the salt in a mixing bowl.
3. In the bowl of a stand mixer fitter with the flat beater, mix together the egg yolks, lime zest, lime juice, limoncello, olive oil, and almond extract.
4. Beat until the mixture is pale yellow and smooth. Add the flour mixture and beat until just blended.
5. In another bowl beat the egg whites until soft peaks begin to form. Add the remaining
6. 1/ 3 cup sugar as you finish beating the whites until stiff.
7. Beat one third of the beaten whites into the batter mixture to lighten it.
8. Using a rubber spatula, fold in the rest of the beaten whites by hand.
9. Pour batter into the ungreased pan and bake on the middle shelf of the oven until dry in the center 45 to 50 minutes.
10. Cool the cake in the pan on a rack. When cool, run a knife around the edges to loosen the cake, and then remove the sides of the springform.
11. Serves 10 to 12.

Preheat oven to 275 F. Grease and flour two 9x2" round cake pans.
In the top of a double boiler over simmering water, melt together the coffee, bourbon, and
chocolate. Whisk in the butter. Remove from heat and beat in the sugar.
Sift together the flour, baking soda, and salt. Add to the coffee mixture, mixing well.
Stir in the eggs and vanilla and after mixing, pour into the cake pans.
Bake at 275 F for 1 1/2 hours or until a cake tester comes out clean.
Cool on wire racks, sprinkle tops with confectioners' sugar, and serve with whipped cream if desired. Makes 2 cakes, each serving 12.

Aromatic Apple Cake

For the Pan:

• 2 to 4 tablespoons margarine
• 3 tablespoons sugar
• 1 tablespoon cinnamon
• 1 teaspoon ground ginger
• 1/ 2 teaspoon nutmeg
• pinch of ground cloves