Black Pepper Scones

Makes 18 scones

INGREDIENTS

4 cups plus 1 tablespoon all purpose flour 1/2 cup sugar

2 1/2 teaspoons baking powder 1/2 teaspoon salt

13 tablespoons (6 1/2 ounces) unsalted butter, cut into small pieces and chilled 1 1/2 tablespoons medium grind black pepper

2 1/2 teaspoons finely chopped lemon peel

1 1/2 cups heavy cream plus 2 tablespoons for brushing

METHOD

1.Into a large bowl, sift together the flour, sugar, baking powder and salt. Using two knives or a pastry blender, cut in the butter until the mixture resembles coarse meal. Gently stir in the pepper and lemon peel. Add the 1 1/2 cups cream all at once and mix until the dough just comes together.

2.Turn out onto a lightly floured surface and knead the dough into a ball. For a flakier consistency, do not knead the dough into a smooth ball. If smooth, the scone will be more cakelike. Wrap in plastic wrap and refrig- erate for at least 30 minutes, up to overnight.

3.Cut the dough into three equal pieces. Working with one piece at a time, keeping the other two pieces covered, roll out to a circle, 6 inches in diameter and 1/2 inch thick.* Cut the circle into 6 wedges and arrange the wedges on one or two baking trays lined with parchment paper. Repeat with the remaining dough.

4.Preheat the portable oven to 350°. Lightly brush the scones with the remaining 2 tablespoons of cream and bake until golden, about 10-12 minutes.

*The scones can be cut out with a 2 1/2 inch cookie cutter if desired. Roll out the dough, cut, and place on a baking tray. Reroll the dough and continue cutting out circles. Proceed as in step 4.

PRESENTATION

Serve warm with butter, and jam if you like it.

WOLFGANG’S FAVORITE

CHOCOLATE CAKE

Makes one 10-inch cake

INGREDIENTS

8 ounces bittersweet chocolate, cut into small pieces

4 ounces unsalted butter, cut into small pieces

5 large eggs, separated Pinch of salt

2/3 cup sugar

METHOD

1.Preheat portable oven to 325°. Butter, flour and line the base of a 10-inch round cake pan with parchment.

2.Combine chocolate and butter in a bain marie or in a bowl over simmering water.

3.Whisk together the egg yolks and all but 3 tablespoons of the sugar. Stir melted chocolate into egg yolks until thoroughly combined.

4.With an electric mixer, on medium speed, beat egg whites and salt until soft peaks form. Gradually beat in the remaining sugar and continue to whip until egg whites are stiff but not dry.

5.Carefully fold chocolate mixture into egg whites. Pour into prepared pan.

6.Bake for about 45 minutes. Turn out onto a rack immediately. As the cake cools, the center will sink and crack - do not worry.

PRESENTATION

Dust the cake with powdered sugar and serve with unsweetened whipped cream.