Individual chocolate lava cakes Serves 6 to 8 1 cup butter        250 mL 8 ounces bittersweet or semisweet chocolate, chopped        250 g 5 large eggs 1/2 cup granulated sugar        125 mL 4 teaspoons all-purpose flour        20 mL 1. Preheat oven to 450 degrees F and adjust rack to oven centre. 2. Melt butter and chocolate together until smooth. Let cool slightly. 3. Beat eggs and sugar together with an electric mixer until sugar dissolves. 4. Add cooled chocolate to the egg/sugar mixture and beat until smooth. 5. Stir in flour until just incorporated. This batter can be made a day ahead. Refrigerate and then return to room temperature an hour or so before baking. With vegetable oil, spray individual ramekins or paper muffin cups set in muffin tins. Divide batter among 12 cups. Bake until the batter puffs up but the centre still "jiggles" (about 10 to 11 minutes). Serve immediately, either turned out onto a pretty plate or straight from the warm ramekin. Dust with icing sugar, or garnish with whipped cream or ice cream and fresh berries. Hearty beef mole Serves 6 to 8 Chocolate intensifies the rich flavours in this Mexican entrée, which is pronounced "mo-lay." Serve with shredded lettuce, grated Monterey cheese, chopped cilantro, sour cream and tortilla chips. 3 tablespoons olive oil, divided        45 mL 2 1/2 pounds sirloin grilling steak, cut into 1/2-inch cubes        1.25 kg 1 medium onion, diced 1 red pepper, diced 1 green pepper, diced 1/4 cup pickled peppers, chopped        60 mL 3 large cloves fresh garlic 2 cups canned tomato sauce        500 mL 2 tablespoons tomato paste        30 mL 2 cups beef stock        500 mL 2/3 cup unsalted cashews, chopped        170 mL Mole seasoning mixture: 3 teaspoons cocoa powder        15 mL 2 teaspoons oregano (preferably Mexican)        10 mL 1 teaspoon cumin powder        5 mL 1 teaspoon chili powder        5 mL 1 teaspoon paprika        5 mL 1. Combine the mole seasonings and set aside. 2. Season the cubed beef with salt and pepper and sauté in 2 tablespoons olive oil until brown. Remove from pan. 3. Add 1 tablespoon olive oil to the pan and sauté the onion and half the diced peppers until soft. 4. Add pickled peppers and minced garlic. Saute until aromatic, but don't let the garlic brown. 5. Return the beef to the pan, add the tomato sauce, tomato paste, beef stock and cashews. Simmer 30 minutes. 6. Add the mole seasoning and the remaining diced peppers. 7. Simmer 15 minutes before serving. Doubly delicious chocolate brownies Makes 2 dozen brownies 4 ounces unsweetened chocolate, chopped        125 g 6 ounces bittersweet or semisweet chocolate, chopped        175 g 1 cup butter        250 mL 4 large eggs 2 cups granulated sugar        500 mL 2 teaspoons vanilla extract        10 mL 1 cup all-purpose flour        250 mL 1/2 teaspoon salt        2 mL 1 teaspoon baking powder        5 mL 2 cups miniature marshmallows        500 mL 3 ounces bittersweet or semisweet chocolate, chopped        90 g Glaze: 4 ounces bittersweet or semisweet chocolate, chopped        125 g 1/4 cup whipping cream        125 mL 1. Preheat oven to 350 degrees F and adjust rack to oven centre. 2. Butter a 9 x 13-inch baking pan and line the bottom with parchment paper. 3. Combine unsweetened chocolate with 6 ounces of bittersweet or semisweet chocolate in the top of a double boiler over simmering water. Add butter and stir together until glossy and smooth. Remove from heat and let cool slightly. 4. In a large bowl, beat eggs with sugar until light lemon coloured. Add vanilla and cooled chocolate mixture until incorporated. 5. In a smaller bowl, combine flour and baking powder. Add it to the chocolate batter and stir until just mixed. 6. Stir in marshmallows and the remaining 3 ounces of coarsely chopped bittersweet chocolate. 7. Bake for 30 to 40 minutes, until the edges are formed but the middle remains soft. The brownies will firm up as they cool. Refrigerate in the pan for at least two hours. 8. Run a knife around the pan's edge and turn the brownies out onto a flat surface. 9. To make the glaze, melt the chocolate with the whipping cream in a double boiler. When the mixture is smooth and glossy, pour it over the cooled brownies to form an even coating. (You will be icing the bottom of the brownies.) 10. Cool again until set. Run a knife under warm water, then dry it off. While the knife is warm, cut brownies into squares. If you like, decorate each square with a whole pecan or crushed pistachios.