Candy-Cake, Mizithra, a Haystack

DEAR SOS: I had a piece of Flourless Chocolate Cake at Misto Bakery and Cafe in Torrance. The cake was almost pure chocolate candy, wonderful for chocoholics. Would you have a recipe for such a decadent delight?

--SYLVIA

DEAR SYLVIA: Decidedly decadent and delightful.

MISTO BAKERY FLOURLESS CHOCOLATE CAKE

2 pounds bittersweet chocolate

1 1/4 cups butter, at room temperature

8 eggs, separated

Dash salt

2 tablespoons granulated sugar

Powdered sugar

Melt chocolate and whisk in butter until blended. Beat egg yolks until pale yellow in color, about 5 minutes. Beat egg whites with salt until frothy. Add granulated sugar and beat 5 seconds. Fold chocolate mixture into yolks, then fold in egg whites, blending lightly but well.

Pour into well-buttered, paper-lined 10-inch round cake pan. Bake at 425 degrees 15 minutes. Cake will be soft. Cool completely before removing from pan. Dust with powdered sugar. Makes 1 (10-inch) cake.

DEAR SOS: Several years ago, you printed a recipe for the delicious mizithra cheese pasta sauce served at the Old Spaghetti Factory in Los Angeles. My husband went crazy over it but unfortunately the recipe was lost when we moved recently. We’d be grateful if you reprinted the recipe for us.

--PAM

DEAR PAM: Here is this Greek-style spaghetti dish made with mizithra or kasseri and Romano cheeses for you and other readers who have requested the recipe.

SPAGHETTI MIZITHRA

1 pound spaghetti

1 cup butter or margarine

1/2 pound mizithra or Kasseri cheese, grated

1/4 pound Romano cheese, grated

1/4 cup chopped parsley

Cook spaghetti until tender but firm to bite and drain. Melt butter in large skillet and cook just until it turns brown.

Meanwhile, combine cheeses. Place spaghetti on warm platter. Sprinkle with mixed cheeses, then drizzle with browned butter. Sprinkle with parsley. Makes 6 servings.

Note: Mizithra and kasseri for both cooking and table use can often be found in Middle Eastern or Greek food stores.

DEAR SOS: Let’s talk macaroons. Where can I find a recipe for those wonderful haystack cookies made with bits of dates and pecans in a chewy, moist mound of coconut?

--L.B.P.

DEAR LBP: Griswold’s in Claremont makes the type you describe. How about that?

GRISWOLD’S HAYSTACK COOKIES

13 egg whites, lightly beaten

2 cups sugar

6 1/2 cups flake coconut

1 1/2 cups chopped dates

1 cup chopped pecans or walnuts

1/2 teaspoon salt

1 1/2 teaspoons vanilla

Combine egg whites and sugar. Cook in top of double boiler over simmering water until mixture reaches 120 degrees or feels hot to touch. Stir constantly.

Combine coconut, dates, nuts, salt and vanilla in mixing bowl. Add hot sugar mixture and blend well.

Using small ice cream scoop, form into balls and place on lightly greased baking sheet. Bake at 350 degrees 2 minutes or until golden brown. Allow to cool and remove from pan. Makes about 3 dozen.