Cooking & Entertaining

6 egg whites
1 tablespoon cream of tartar
1 1/4 cups sugar
3 tablespoons sifted cocoa
1/8 teaspoon cayenne pepper
4 cups whipped cream

Heat oven to 200 degrees F. Line two baking pans with parchment paper and set aside. Draw two 9-inch circles in the center of the paper and set aside. Beat egg whites and cream of tartar until foamy. Stream in sugar and continue to beat on high speed. Just as the whites reach their peaks, sprinkle in the sifted cocoa and cayenne pepper and continue beating to stiff peaks. Spread the meringue within the circles. Bake for 3 hours, turn off oven and let sit for 1 hour. Cool on the pan on a wire rack. Store in a very dry, cool place. Fill the layers with whipped cream and serve within 2 hours.

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter
1 cup light-brown sugar
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups chocolate chips
1 cup chopped macadamia nuts

Heat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside. Combine flour, baking soda, and salt in a medium bowl and set aside. Beat the butter and sugars together, using an electric mixer in a large bowl, until light and fluffy. Beat in the eggs one at a time and the vanilla. Slowly beat in the flour mixture, add the chocolate chips and macadamia nuts, and stir to combine. Shape into balls (2 tablespoons each) and place 2 inches apart on the prepared baking sheet. Gently flatten each ball and bake until golden — about 15 minutes. Cool on a wire rack. Store in an airtight container for 1 week

1/3 cup cocoa
3 tablespoons red food coloring
1 1/2 teaspoons vanilla extract
1/2 cup butter, softened
1 1/2 cups sugar
4 egg yolks
1 cup buttermilk
1 teaspoon salt
2 1/4 cups sifted cake flour
1 teaspoon baking soda
1 teaspoon white vinegar
1 recipe Cooked Chocolate Frosting

Heat oven to 350 degrees F. Line 2 standard 12-cup cupcake tins with baking papers and set aside. Mix the cocoa, food coloring, and vanilla together in a small bowl and set aside. Beat the butter and sugar together in a large bowl, using a mixer set on medium-high speed. Add the yolks and beat for 1 more minute. Add the cocoa mixture and beat to combine. Stir the buttermilk and salt together and add it in thirds, alternating with the flour. Mix the baking soda with the vinegar and blend into the batter. Fill each cupcake tin with 3 tablespoons batter, and bake until a toothpick inserted in the cupcake center tests clean — about 15 minutes. Cool in the pans on a wire rack for 15 minutes. Release cakes and cool completely before frosting with Cooked Chocolate Frosting.