I made these yesterday and they are really great.

1 3/4 cups all purpose flour
1/3 cup cocoa powder
1 tsp salt
2 sticks unsalted butter
6 oz chocolate of your choice (I like to use a mix of unsweetened and semi-sweet chocolate)
2 cups sugar
1 tsp vanilla extract
4 large eggs

Preheat the oven to 350 degrees and line a 9x13 pan with foil or parchment paper. Spray with nonstick spray. Mix the flour, cocoa, and salt together in a small bowl and set aside. Melt the chocolate and butter over a double boiler. Stir in 1 cup of the sugar and the vanilla, then set aside to cool. Mix the eggs with the rest of the sugar just to combine, then pour half the egg/sugar mix into the chocolate. Stir to combine. Whip the rest of the egg/sugar mix until light, fluffy, and thickened, 2-3 minutes on high with a hand mixer. Fold the egg mixture into the chocolate until almost combined, then fold in the flour mixture. Pour into the pan and spread around to fill the corners. Bake for about 30 minutes, until just set but still pretty soft in the center.

These are amazing warm and they keep for about a week in an airtight container.

We made these last night - delish!

The goat cheese and relish keep these burgers especially moist. For a nice variation, omit the goat cheese, and top the turkey burgers with sliced Havarti or Monterey Jack cheese during the last few minutes of cooking. Set out bowls of pickles and olives, and pour chilled Chardonnay throughout the meal.

1 1/2 pounds lean ground turkey
6 tablespoons fresh breadcrumbs
3 tablespoons fresh lemon juice
2 teaspoons grated lemon peel
2 teaspoons dried thyme
1 1/8 teaspoon salt
1/2 teaspoon ground black pepper
6 tablespoons soft fresh goat cheese (such as Montrachet)

6 whole wheat, hamburger buns

3 tablespoons olive oil
4 7-ounce jars roasted sweet red peppers, rinsed, drained, patted dry, chopped
1 1/2 cups chopped onions
3 teaspoons finely chopped garlic

4 1/2 tablespoons cider vinegar
3 tablespoons sugar
1/4 teaspoon dry mustard
1/4 teaspoon cayenne pepper

For Burgers:
Combine turkey, breadcrumbs, lemon juice, lemon peel, thyme, salt and pepper in large bowl. Mix well. Divide turkey mixture into 6 equal portions. Form 1 portion into two 4-inch diameter patties. Place 1 tablespoon goat cheese atop 1 turkey patty; place second patty atop cheese. Seal patties at edges to enclose cheese. Repeat with remaining 5 portions. (Can be prepared 4 hours ahead. Cover and refrigerate.)

Prepare barbecue (medium-high heat). Grill burgers until cooked through, about 5 minutes per side. Grill hamburger buns, cut side down, until lightly toasted, about 1 minute. Place turkey burgers on bottom half of buns. Top burgers with Roasted Red Pepper Relish, then bun tops and serve.

For Relish:
Heat oil in heavy large skillet over medium-high heat. Add red peppers and sauté 2 minutes. Add onions and garlic. Cook until onions are tender, stirring frequently, about 5 minutes.

Mix vinegar and sugar in small bowl until sugar dissolves. Stir vinegar mixture into red peppers. Mix in mustard and cayenne pepper. Season with salt. Continue cooking relish until all liquid has evaporated, stirring frequently, about 6 minutes. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.) Makes about 2 cups.

Serves 6.


Bon Appétit
July 1996