Chocolate-Orange Cupcakes

INGREDIENTS

1 cup blanched almonds 8 ounces bittersweet or semisweet chocolate, chopped 1/2 cup (1 stick) unsalted butter 4 large eggs, separated 1 cup sugar, divided 2 teaspoons finely grated orange peel Whipped cream or vanilla ice cream Method

Preheat oven to 350F. Place almonds in processor. Using on/off turns, blend until nuts are coarsely ground. Line 12-cup muffin pan with paper liners. Microwave chocolate and butter in small bowl on high 30 seconds; stir. Microwave until almost melted, about 30 seconds longer. Stir to combine. Cool chocolate mixture until barely lukewarm but still liquid, about 5 minutes. Whisk egg yolks and 3/4 cup sugar in large bowl until blended. Mix in orange peel, ground almonds, and chocolate mixture. Using electric mixer, beat egg whites and remaining 1/4 cup sugar in another large bowl until mixture is thick and glossy and peaks form. Fold eggwhite mixture into chocolate mixture in 3 additions. Divide batter among prepared muffin cups (about 1/3 cup batter in each). Bake until edges are firm and tops are cracked all over, about 16 minutes for very soft cake or about 22 minutes for firmer cake. Serve warm with whipped cream or ice cream. DO AHEAD Can be made 2 days ahead. Cover and chill. Rewarm in microwave in 10-second intervals before serving.

Fudgy Chocolate Birthday Cake

INGREDIENTS

1 box devil's food cake mix (1 pound 2.25 ounces) 1 cup water 1/3 cup vegetable oil 3 large eggs 1 teaspoon vanilla extract 1 cup sour cream 2 12-ounce packages semisweet chocolate chips (4 cups) 1/2 cup seedless raspberry jam 3 tablespoons unsalted butter 2 cups powdered sugar Method

Position rack in center of oven and preheat to 350F. Butter three 8inch-diameter nonstick cake pans with 1 1/2-inch-high sides. Place devil's food cake mix, 1 cup water, 1/3 cup vegetable oil, eggs, vanilla extract and 1/4 cup sour cream in large bowl. Using electric mixer, beat batter 2 minutes. Stir in 1 cup semisweet chocolate chips. Divide batter among prepared pans (about 1 3/4 cups batter for each). Bake until tester inserted into center of cake layers comes out clean, about 25 minutes. Cool cake layers in pans on racks 15 minutes. Run small sharp knife between pan sides and cake layers to loosen. Turn out onto racks; cool completely. Bring 1/2 cup raspberry jam and 3 tablespoons unsalted butter to simmer in heavy large saucepan over medium heat, stirring often. Remove from heat. Add remaining 3 cups semisweet chocolate chips and stir until melted. Add remaining 3/4 cup sour cream and 2 cups powdered sugar. Using electric mixer, beat frosting in pan until smooth and thick, about 2 minutes. Place 1 cake layer on platter. Spread 3/4 cup frosting over. Top with second cake layer. Spread 3/4 cup frosting over. Top with third cake layer. Chill cake until frosting sets slightly, about 15 minutes. Spread remaining frosting in swirls over top and sides of cake. DO AHEAD Can be prepared 1 day ahead. Cover with cake dome and let stand at room temperature.