Dead and Ganache

by Colette London

  4 tablespoons all-purpose flour

  3 tablespoons granulated sugar

  2 tablespoons cocoa powder

  ¼ teaspoon baking powder

  pinch of salt

  4 tablespoons milk

  2 tablespoons vegetable oil

  splash of vanilla extract

  1 tablespoon chocolate chips (optional)

  GET READY: Have ready a microwave-safe mug, ramekin, or small bowl. It should hold approximately 12-14 ounces.

  MAKE THE CHOCOLATE CAKE: In a small mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt. Pour in milk, oil, and vanilla; whisk thoroughly to combine.

  Stir in chocolate chips, if using.

  “BAKE” THE CAKE: Pour batter into mug, ramekin, or small bowl. Microwave on full power for 45-70 seconds (time will depend on your microwave’s strength), until cake is barely set. Carefully remove from microwave, let cool for 5 minutes, then enjoy warm!

  Notes from Hayden

  Think of this as a Danny-size cupcake—it serves one (hungry) person! It’s fast and easy to make, too. Just make sure you watch the “baking” time carefully—it’s easy to overdo this one.

  You can serve this tasty chocolate cake with whipped cream, Nutella (for that European touch) or ice cream (or even gild the lily with chocolate sauce!) but it’s also nice on its own.

  LE CHOCOLAT CHAUD

  (French-style hot chocolate)

  2 cups whole milk

  5 ounces top-quality bittersweet chocolate, finely chopped

  2 tablespoons granulated sugar (optional) dash of vanilla extract

  ½ cup freshly whipped heavy cream

  chocolate shavings (optional)

  GET READY: Warm milk in a medium saucepan over medium heat. Carefully whisk in chopped chocolate and sugar (if using—if your chocolate is sweet enough for you, you might not need additional sugar). Continue warming chocolat chaud mixture, whisking often, until chocolate is fully melted and the hot chocolate steams lightly. It should become slightly thicker and smell delicious.

  TO SERVE: Add vanilla extract, stir well, then pour chocolat chaud into demitasse cups (for small servings) or coffee cups (for larger servings). Serve with whipped cream and (optional) chocolate shavings for a luxurious, chocolatey delight!

  Notes from Hayden

  This scrumptious take on hot chocolate is everywhere in France. It’s fast and easy to make, too. It’s much richer and thicker than American-style hot chocolate— that’s why it’s typically served with fluffy whipped cream on the side . . . so you can create exactly the velvety consistency you prefer by stirring in more whipped cream or just putting a spoonful on top. Miam-miam!

  This recipe makes 4 “Parisian size” or 2 “American size” servings. Since chocolat chaud is so luxurious, you might be content with a smaller serving, especially if you’re enjoying whipped cream (and chocolate shavings on top), too.

  HAYDEN’S (stress relieving) OATMEAL-CRANBERRY-PECAN COOKIES WITH WHITE CHOCOLATE (small batch version)

  3 tablespoons brown sugar

  2 tablespoons granulated sugar

  1½ tablespoons milk

  1 teaspoon vanilla extract

  2 tablespoons vegetable oil

  ½ cup all-purpose flour

  ¼ teaspoon baking soda

  teaspoon salt

  ½ cup old-fashioned oats (uncooked)

  2 tablespoons dried cranberries

  2 tablespoons chopped toasted pecans

  ¼ cup good-quality white chocolate, chopped

  GET READY: Preheat oven to 375°.

  MAKE COOKIES: In a medium bowl, stir together brown sugar, granulated sugar, milk, and vanilla. Add oil; mix until well combined. Add flour, baking soda, salt, dried cranberries, pecans, and white chocolate; mix until no floury streaks remain.

  SHAPE & BAKE COOKIES: Scoop rounded spoonfuls of cookie dough onto greased or parchment-lined baking sheets, spacing each about two inches apart. (A #20 portion scoop—which holds 3 tablespoons—is handy here.) Flatten cookies slightly. Bake for 9-11 minutes, until just set. Cool and enjoy!

  Notes from Hayden

  These are my go-to “stress cookies,” guaranteed to make anyone feel better right away! This makes a small batch of cookies—I’m always too eager to make something new to have too many of the same cookies around, but you can easily double this recipe.

  The trick here is to use the best quality white chocolate you can find—no “confectioner’s coating” allowed! Look for cocoa butter near the top of the ingredients list (along with sugar and milk powder). If cocoa butter isn’t at or near the top, keep searching for another brand! Chocolatiers like Barry Callebaut, Merckens, and Valrhona make white chocolate chunks, chips, and fevres (oval disks) that are tasty enough to enjoy on their own.

  ABOUT THE AUTHOR

  Colette London is the pseudonym of a best-selling novelist who’s published more than three dozen books worldwide. Visit her on the web at www.colettelondon.com today.