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Stir in the 1/2 cup of toasted pine nuts. Spread the batter evenly in the prepared pan. Sprinkle the remaining 1/2 cup of pine nuts evenly over the top of the cake and gently press the nuts into the cake. Bake about 55 minutes. A toothpick inserted in the center of the cake will come out clean but slightly moist. Cool the cake in the pan on a wire cooling rack, about 2 hours. CHOCOLATE CURLS AND CURVES • Chicken Breast Nuggets • Breast of Chicken A La Kiev • Turkey Breast Cutlets j Ground Coffees, Teas, Cheeses, Pastries page 92 For More Information: Call toll-free 1-800-4-CANCER t i n h lg t 1 I 1 ( • l • / it !NM Makes 4 cups These are thin shavings of dark or white chocolate for dec- orating desserts, especially cakes. I use a vegetable peeler to shave a thick bloc of chocolate into coiled chocolate curls or open, petal-like chocolate curves. They resemble the thin wood shavings found in woodworking shops. Each one is different in size and shape, and this adds to the ap- peal. The only tricky part is that the chocolate must be at a tempera- ture where it is slightly soft but not melted; then the chocolate will roll off in smooth shavings as it is peeled. I have tried dif- ferent ways to warm the choco- late: Here's what I found most dependable: Hold the chocolate between the palms of your hands until it warms slightly. It is easy to feel chocolate begin to soften, and there's no danger of over- heating it. 8 ounces semisweet, bittersweet, or white chocolate, in 1 piece about 1 to 1 1/4 inches thick and 3 inches square Have ready a baking sheet lined with wax paper. Hold the chocolate between the palms of your hands and warm it with your hands for about 2 minutes. The chocolate will take longer to warm in a cold room. To shave the choco- late, hold the chocolate in 1 hand and use a stainless-steel veg- etable peeler with a 1 1/2 swiv- el blade to scrape curls and curves from the block of choco- late in a single layer onto the baking sheet. Scrape the peel- er away from you. Scrape the vegetable peeler in 1 1/2-to 2- inch -long strokes along the chocolate and make the shavings about 1 inch wide. Scrape along all sides of the chocolate. The shavings will vary in shape and size. Longer shavings will form curls, shorter ones, curves. You will not use all the chocolate to prepare 4 cups of shavings, but a large piece of chocolate is eas- ier to handle. If the shavings be- gin to flake and break the chocolate is too hard and should be held between your hands again for about 45 seconds. Put the baking sheet in he freezer for about 30 minutes to firm the shavings. MY MOM'S EXTRAORDINARY CHOCOLATE CHIP CAKE Makes 20 pieces, about 2 x 1 3/4 inches It takes about ten minutes to prepare; it keeps well, freezes beautifully, mails easily, and tastes wonderful. 2 cups unbleached all-purpose flour 2 cups (packed) light brown sugar 1/2 teaspoon ground cinnamon 1/4 pound (1 stick) cold unsalted butter, cut into 6 pieces 1 large egg 1 teaspoon baking soda 1 cup sour cream 2 tablespoons milk (optional) 1 1/2 cups (9 ounces) semisweet chocolate chips Position the oven rack in he middle of the oven and preheat to 325° F. Butter a 11 x 7 1 3/4- inch baking pan or ovenproof glass baking dish. Put the flour, brown sugar, and cinnamon in the large bowl of an electric mixer and mix on low speed for 15 seconds. Add the butter and mix until the but- ter pieces are the size of the peas, about 1 minute. You will still see loose flour. Mix in the egg. The mixture will still look dry. Rub any lumps out of the baking soda and gently mix the baking soda into the sour cream. Stir the sour cream mixture and the milk if used, into the batter. Stir just until the batter is even- ly moistened. Stir in the choco- late chips. The batter will be thick. Spread the batter in the pre- pared baking pan. Bake about 40 minutes. To test for doneness, gently press your fingers on the top of the cake. The middle should feel slightly soft and the edges firm. Insert a toothpick in the center of the cake. When the toothpick comes out with a few crumbs clinging to it, the cake is done. Cool the cake thoroughly in the baking pan on a wire cool- ing rack. The center of the cake will sink slightly. Variation: The cake can be dusted with powdered sugar be- fore serving and/or served with vanilla ice cream. .