Rose’s Chocolate Oblivion- three ingredients, ready in no time, always impresses. It’s so rich and intense that you really don’t need any accompaniments, but you can whip cream or buy ice cream if you feel like it. Often I just take a potato peeler to a block of Callebaut and make a bunch of shavings to cover the top, takes about five minutes. A cup of coffee or a glass of Banyuls and you have a glorious finale to a meal.
I also like to make a chocolate bundt cake, glaze with dark ganache (often there are leftovers in the freezer, which I melt), and serve with vanilla ice cream. I have had people tell me they love this more than any other cake. I was surprised because it was a simple cake with recycled glaze and store-bought ice cream, but the combination is the perfect cake-and-ice-cream fix.
In the summer I make the ice cream cake from RHC- no syrup, no frosting, fill with Haagen Daz strawberry ice cream and pop in the freezer until needed.
Apple galettes- I make them from Rose’s cream cheese flaky pie crust, fruit, lemon juice and sugar. The crust doesn’t need to be parbaked, the fruit doesn’t need to be macerated, and it’s delicious.