I compared SK’s recipe to the one in Sax’s book. His is double in size. He omits the salt but offers (optional) a bit of Grand Marnier and/or grated orange zest. I’ve had it bookmarked since I got the book. 
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I’ve made all of those meringue cakes, thanks to various circumstances- Richard Sax is the OG and the best
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The most chocolatey cake I’ve come across is RLB’s Chocolate Oblivion Truffle Torte from TCB. It is even better if you add (per her suggestion) raspberry purée to intensify the chocolate taste.
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Yes, agreed intense! Perhaps @sallyt might be interested in that one.
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Maybe a Mississipi Mud Cake? I have made this one. (but not recently !)
……
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@sallyt Have you made Dorie’s Lisbon cake? Flourless chocolate cake topped with ganache — almost too much chocolate 
(It’s still on my list 
)
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David Lebovitz had a post about caramelized white chocolate if you’re looking for a way to transform some of it.
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Thanks — I think it hit the spot after what ended up being a late dinner. Wasn’t much left,
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Thanks. I tried melting white chocolate and wasn’t successful
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That Lisbon cake is on my list too.
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Still groovin’ on the DORIE’S ANYTIME CAKES book. This is my first time posting a photo - hope it works. Anyway, today I made her “simplest, plainest, most old-fashioned marble cake”.
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An amazing way to enter the room! This looks wonderful! Welcome to HO.
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Aw, man. That reminds me of my mom’s marble cake, a standard in every German household, I think 
Yours is a beauty!
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Gorgeous!
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Looks great 
The second cake of the day was Pear-Almond cake, David Tanis, NYT. I have made this cake many times and love it because it’s so easy and never fails. The only downside is cleaning the springform pan after.
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looks great, @Jeepyland. Look forward to seeing more of your Home Baking posts!
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Another attempt to make biscotti or cantuccini that soak up coffee or tea.
This recipe worked. They soak up coffee and tea nicely.
Ricardo’s Cantuccini.
I used some pastry flour that already had some baking powder added, so my measurements were a little off. I will make the recipe again, to see if I can get my next batch to look more like his cantuccini.
The cookies taste great.
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to take to an all staff: I think that it turned out pretty well, and wasn’t too fussy. I did have to bake longer than her recommended time which is unusual in my oven.
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