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NUT CAKE makes 2 individual-serving cakes

Here, the flour used to make a traditional cake is replaced almost completely with ground nuts. To give the cake some texture and tooth, grind the nuts only until they resemble cornmeal, not dust. The result will be dense, moist, chewy cakes.

2 teaspoons unsalted butter, plus additional for buttering the pans, at room temperature

3 tablespoons sliced almonds

2 tablespoons pecan pieces

2 tablespoons walnut pieces

2 large egg whites, at room temperature

3 tablespoons granulated sugar

1 tablespoon packed light brown sugar

teaspoon ground cinnamon

teaspoon of salt

1 large egg yolk, at room temperature

½ teaspoon vanilla extract

1½ tablespoons all-purpose flour

2 tablespoons raspberry jam, or the jam of your choice, or orange marmalade

2 teaspoons confectioners’ sugar

1. Position the rack in the center of the oven and preheat the oven to 400°F. Butter the bottoms and sides of two 1½- to 2-cup ramekins, or two 4½-inch springform pans, or two 4-inch paper pastry shells; set aside.

2. Toast all the nuts by placing them in a dry skillet set over medium-low heat for about 4 minutes, or until the nuts are fragrant and lightly browned, stirring frequently. Then grind them in a food processor, a mini food processor, or in a mortar with a pestle; set aside.

3. Beat the egg whites in a large, dry bowl until frothy with an electric mixer at medium speed. Increase the mixer’s speed to high and beat until soft, droopy, but moist peaks form, about 2 minutes. Set aside.

4. Mix the granulated sugar, brown sugar, cinnamon, and salt in a medium bowl. Beat in the egg yolk and vanilla with an electric mixer at medium speed until incorporated, about 30 seconds. Then beat in the 2 teaspoons of butter for about 1 minute, until smooth.

5. Using a rubber spatula, stir in the flour and ground nuts. Stir in half the whipped egg whites until smooth; then very gently fold in the remaining egg whites, turning them into the batter. Do not beat or mix vigorously, or the beaten egg whites will not maintain their light airiness. There may be streaks of egg white in the batter. Divide the batter equally between the two prepared pans.

6. Place the pans in the oven and immediately reduce the temperature to 325°F. Bake for 30 minutes, or until a cake tester or toothpick comes out clean. Transfer the cakes to a wire rack and cool for 10 minutes in the pans. Unmold the cakes and cool completely on a wire rack. If using ramekins, you may need to run a knife around the edge of the cake to loosen it from the sides. If using paper pastry shells, gently tear the shell away from the cake.

7. When cooled, split the cakes in half, so that each forms two round disks. Spread 1 tablespoon jam on the “bottom” layer of each cake. Gently press the top layer in place. Serve immediately; or store, covered, at room temperature for up to 1 day. Sift 1 teaspoon confectioners’ sugar over each cake just before serving.

MOCHA SOUFFLÉS makes 2 small soufflés

Soufflés are romantic desserts: light, airy—and they seem as if they should be a lot of trouble. They’re not, of course. Prepare these soufflés before dinner, pop them in the oven, and they’re done by the time you’re ready for dessert. Serve these individual chocolate and coffee soufflés the moment they’re done—they deflate once out of the oven.

1 tablespoon unsalted butter, melted and cooled, plus additional for greasing the soufflé dishes and the aluminum foil collars

2½ tablespoons sugar, plus additional for the soufflé dishes

2½ ounces bittersweet or semisweet chocolate, finely chopped

2 tablespoons boiling water

1 teaspoon instant espresso powder (see headnote, page 208)

½ cup milk (regular, low-fat, or nonfat)

1 tablespoon plus 1 teaspoon all-purpose flour

2 large eggs, separated, at room temperature (see Note)

1 teaspoon vanilla extract

teaspoon of salt

1. Position the rack in the middle of the oven and preheat the oven to 400°F. Butter and sugar two 1½-cup soufflé dishes or high-sided ramekins.