What I love about this recipe is its extreme cocoa flavor. It’s not too sweet with a texture that’s dense and fudgy yet light, with wickedly delicious crunchy edges. Baked as cupcakes, the large shreds of zucchini are clearly visible in the middle, but undetectable upon consumption. Instead of a rich frosting, I opt for a modest topping of chocolate ricotta mousse, which is airy, not too sweet and decidedly very grown-up. I originally served the cake topped with hazelnut brittle but for my own tastes, chopped toasted nuts (pistachios, in this case) are all these cupcakes need to be perfect.
Sheet-Pan Salmon With Rice Cakes and Kimchi
In One and Done, senior test kitchen editor Jesse Szewczyk uses one pan—like a Dutch oven, sheet pan, or cast-iron skillet—to make meals you’ll come back to again and again. Click here for even more one-pan meals.Korean rice cakes are typically cooked in a simmering sauce, but this recipe bakes them in the oven, no…
