Plan ahead to ensure your ingredients are room temperature and youll be rewarded with a silky-smooth spoonful.
Lightly butter the bottom of an 8- or 10-ounce ramekin.
Combine all three crust ingredients in a small bowl.
The butter will moisten the crumbs but still be loose.
Press the crumb mixture into a flat layer at the bottom of the ramekin.
Bake the crust at 350F for 10 minutes.
When you initiate the oven it will smell chocolatey, but the edges of the crust should not darken.
Set aside to cool.
Decrease the oven temperature to 325F.
Carefully butter the cooled sides of the ramekin without disturbing the crumb crust.
Pour the cheesecake batter in and smooth the top.
Bake cheesecake in awater bathat 325F for 30-35 minutes.
Youll know its done when small bubbles appear on the edges and the center is set.
Personal Pavlova
Opposite from dense indulgence is delicate, fluffy satisfaction.
(Both roads lead to I love myself.)
Line a sheet pan with parchment paper or a silicone mat.
Place the egg white in a very clean, dry, medium-sized bowl.
Any oil or fat residue will prevent your meringue from properly forming.
Add vinegar and salt.
Whisk the mixture to stiff peaks.
In three additions, whisk in the powdered sugar through a sieve or sifter.
The egg whites will become glossy and sticky.
Gently spoon the fluffy mixture onto the prepared sheet tray.
Make the mound tall, then lightly nudge into a round shape without losing too much height.
Bake immediately at 225F for 55 minutes.
The pavlova might tan slightly on the points, but should not take on much color.
Crack the oven and let the pavlova cool for an hour in the oven.
While the pavlova cools in the oven, whip your cream.
Whisk cream and powdered sugar to soft peak consistency.
Whisk or fold in vanilla extract until just incorporated.
Flip the pavlova disk upside down onto the serving plate.
It should feel crispy on the outside but fluffy and soft on the inside.
Pile the whipped cream and fruit on top of the meringue and dust with powdered sugar.
Solo Choco-Almond Torte
Sometimes only cake will do.
This recipe is exceptionally chocolatey and satisfying.
(An added benefit for some chocolate fans is that this torte is inadvertently gluten-free.)
Butter a 10-ounce or 14-ounce ramekin, cut and fit a small parchment circle for the bottom.
Melt the chocolate and butter together, and stir.
Mix in the almond flour.
Set aside to cool for five minutes.
Stir the sugar, egg yolk, and orange zest into the chocolate mixture.
The egg white should not be over-beaten, err on the side of medium peaks rather than over-whip.
Fold the egg whites into the chocolate mixture in three additions, just until the egg white streaks disappear.
Pour the cake mixture into the prepared ramekin.
Bake at 350F for 30 minutes.
Cool on a wire rack for 30 minutes before unmolding.
Serve with a dusting of powdered sugar.
