Cooking with Demarle

Ingredients 1/2 cup unsalted butter, plus more to butter the molds 4 ounces bittersweet chocolate, preferably Valrhona or Ghiradelli - or use Semi-sweet for a bit sweeter chocolate. I liked both; Joe preferred semi-sweet :) 2 eggs 2 egg yolks 1/4 cup sugar 2 teaspoons flour (I think you could omit to make flourless...this dessert is also known as "flourless cake") Preheat oven to 425 degrees. Ideally, use a Demarle Tray (I used the straight muffin tray). If you cannot, spray 4 custard cups with Pam and place on cookie sheet, or use butter and flour. Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. whisk until chocolate is also melted. Meanwhile beat the eggs and sugar until light and thick. Mix chocolate and butter well. Pour in egg mixture and beat until combined, then add flour and mix just til combine. Bake for about 8-10 minutes until sides are cooked and top is still glossy and undone loo...

Yes, you read that correctly. This is a cheater version of pineapple upside down cake. 1 box yellow cake mix 10-15 maraschino cherries 1 - 15 oz can of crushed pineapple 3 eggs (or however many the box calls for) Take the Bundt Mold and place on perforated baking sheet. Place drained maraschino cherries in the bottom of it and set aside. In mixing bowl, mix yellow cake mix, pineapple w/ juices & eggs. Fill the mold with mixture and bake for about 40 minutes at 350. Let cool about 10-15 minutes, unmold and enjoy! Yes, it is that simple...and good! TIP: You can replace the oil & eggs w/ almost any 15oz can of fruit and juice, or even pie filling. I've done spice cake w/ apple pie filling; vanilla cake w/ mandarin oranges, pears and peaches...you can get creative and try different versions. It's a healthier alternative and a new taste :)