Visual Traveler & Chocolate Blog

​As part of the Tennessee Centennial Exposition The Parthenon was created in Nashville during 1897 – echoing the city’s nickname, ‘Athens of the South. By 1920 this full-scale replica of the original Parthenon had become a permanent Nashville fixture. The building was – and remains – the world’s only full-size, fully detailed re-creation of the ancient Greek temple dedicated to Athena, which was built in Athens between 447 and 438 BCE.
 
In 1982, Nashville commissioned a replica statue of the original Athena Parthenos. Local artist and native, Alan LeQuire, created the massive white statue from gypsum cement and fiberglass. At 42 feet in height, it was the tallest indoor sculpture in the western world.
 
But this incredible statue received a major facelift during 2002, when LeQuire and master gilder, Lou Reed, oversaw application of more than eight pounds of 23.75-karat gold leaf to its surface. They also painted facial, wardrobe, and shield details, across the statue’s surface.
 
At 15 feet in diameter, the shield wielded by this Athena depicts ancient battles of the era in ‘high relief.’ One painting on her shield illustrates confrontation between Greeks and Amazons, and another image illustrates assistance Athena offered Perseus to slay Medusa. An image of Medusa also decorates Athena’s breastplate. Inside the shield, another painting depicts the supremacy battle between Olympians and the Giants or Titans.

​This is a breathtaking sculpture, inside an equally incredible building!
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Disclaimer: As a travel writer I may receive complimentary stays, admissions, meals, transportation, and, occasionally, products I am asked to review. However, I make every effort to report my experiences fairly and honestly.

In May 1974 renowned Native American artist, Blackbear Bosin, donated a steel sculpture standing atop a massive rock base, to the city of Wichita, Kansas. Dubbed Keeper of the Plains, this stunning 44-foot-tall statue crafted from Cor-Ten steel stands near the confluence of the Big and Little Arkansas rivers.
 
Long considered a focal point amid the city’s restored riverfront, the initial symbolism of this jaw-dropping sculpture was two-fold. It simultaneously commemorated the United States Bicentennial, as it honored The Great Spirit revered by many tribal people. Nearby plantings of sage, medicinal herbs, and prairie grasses, as well as an information wall, further honor the Native American and Plains Indian way of life.

With waterfront renovation came a new pedestal for ‘the Keeper’ that raised it an additional 30 feet. Two, more recently created footbridges also provide easier public access to the site. 
 
Visitors are welcome to visit Keeper of the Plains at no charge, year-round. For a truly magical experience, stop by near sunset (weather permitting). That's when fire drums among surrounding boulders resonate for 15 minutes as a dramatic Ring of Fire springs to life.

This is a must-see installation when visiting Kansas’s largest city!   

In northeast Kansas - the Sunflower State - this iconic flower blooms for a short time each summer. One of the best places to see a remarkable annual display of these gorgeous plants is at Grinter Farms near the town of Lawrence - home to the University of Kansas.

At its peak, the farm hosts 40 acres of giant sunflowers, which typically bloom for a couple of weeks in late August to early September. And these fields are so widely renowned that visitors come from across the globe to see them.

Although the drive from my Overland Park, KS home to Grinter Farms takes less than 40 minutes, parking can be really challenging for all but the earliest visitors. So my friend Ellen, and I, departed our homes at 7:30 a.m. It wasn't a bad choice in terms of the hot weather, either! A short walk from the car put us amid thousands of these bright, cheerful flowers, with some plants soaring several feet above us.

However, we arrived too early to enjoy the Sunflower General Store. In season, the shop offers a broad selection of sunflower-logoed water bottles and jewelry to enormous wall art. You might also find luscious homemade cinnamon rolls, creamy body butter, and even some Kansas City Chiefs memorabilia.

Seeing these sunflowers was truly memorable and well worth the effort. Put this on your must-do list for 2026!

​Top photo: I made the pale blue ornament in this pretty lineup.
Lower photo: Crafted during my second visit, this paperweight has decorated my home office desk ever since it was cooled and shipped to me.
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I first visited this lovely glass blowing shop at Coastal Arts Center while enjoying a trip created by Geiger and Associates Public Relations, more than a decade ago. A second trip to the area - this time with Mindy Bianca Public Relations - provided another opportunity to flex my creativity under the direction of highly skilled staff at The Hot Shop. During both visits, I loved how my experiences here ignited the artistic side of my personality.

Opened in 2009, The Hot Shop's friendly and knowledgeable staff guides visitors during public weekday 'Make Your Own' sessions (fee required), resulting in ornaments to home wall displays. Additional opportunities include a Private Glass Blowing Class (the Make Your Own class is a prerequisite), a Sun Catcher Fused Glass Project, Glass Fusing, and Lamp Work. Because each completed piece must slowly cool for 24 hours before a guest takes it home, shipping is also available.

Safety considerations are paramount in this studio. Kids may participate from age eight with adult companions. Guests must wear closed-toe shoes, and cotton versus synthetic clothing is highly recommended because synthetics are more flammable.

The next time you visit Orange Beach, Alabama, set aside some time at The Hot Shop. You'll love the results.

​Above: The Coastal Arts Center

With thanks to Sara Martin, Director of Strategic Communications, Mindy Bianca Public Relations, for taking so many of these 'action photos.'

Disclaimer: As a travel writer I may receive complimentary stays, admissions, meals, transportation, and, occasionally, products I am asked to review. However, I make every effort to report my experiences fairly and honestly.

Welcome to Tanganyika Wildlife Park in Goddard, Kansas. During multiple visits and thanks to several special experiences since 2009 I’ve fed lemurs on my lap, petted a crouching kangaroo and friendly rhinoceros, and watched giraffes loping across wide open spaces. 

With many decades of experience in the wildlife industry, Jim and Sherri Fouts operate this wildlife park outside of Wichita. It’s a fascinating story of helping this family-friendly destination to evolve and thrive, while educating visitors from across the U.S. and the globe regarding endangered species and conservation. In 2025, Tanganyika also achieved the number two slot on a Newsweek readers’ choice list of animal parks and sanctuaries across the nation. 
 
Tanganyika’s mission is to preserve rare and endangered species through 13 breeding programs. Forty exhibits feature 10 interactive stations, over 400 animals and 37 successful breeding programs. Opened in 2008, the Park receives no local, state, or federal funding.
 
Accredited by the Global Humane Society and the Zoological Association of America, Tanganyika collaborates with more than a dozen conservation organizations, worldwide, working to protect natural habitats and support species survival – including planting trees and restoring rainforests.

See my slideshow, below, for a glimpse of what you may experience during your visit to Tanganyika Wildlife Park. 

                         Wishing everyone a wonderful start to the New Year!

I definitely appreciate rich desserts - full of butter, cream cheese, sugar, whole eggs and, of course chocolate. And I've had a ball making many of them throughout My Chocolate Season 2025.

But after our multi-day Christmas celebration and all of the delicious 'excess' that abounded in our desserts, this five star-rated Chocolate Granita seemed like a perfect way to finish this year. With only four primary ingredients - cocoa powder, sugar, salt and warm water - and no fat content, it's also a perfect vehicle for finishing up the last of the season's whipped cream.

Deep chocolate flavor is a perfect way to describe this completed dessert. And that dressed up individual serving of completed granita (above) is far prettier than the freezing pan of granita is. VOE: Despite the suggested dusting of salt on top I opted for another sprinkle of finely grated chocolate.

Has this recipe grabbed you as much as it grabbed me? Just be sure to carve out availability for stirring the granita each half hour for about three hours. Quick errands or a walk, anyone?

Above: Combining ingredients in warmed water.

​Above: When the pan is filled for the first freezer round. VOE: As is typical when I'm asked to pour liquid during recipe prep, I used my trusty ladle to transfer this mixture from saucepan to 'freezer pan,' until very little remained.

VOE: From the first time I removed the granita pan from my freezer, I knew my hands couldn't handle the cold. Pulling on my kitchen gloves solved the problem throughout recipe prep. See multiple stages of freezing/stirring, below.

French Silk Pie has long had many enthusiastic fans - including our son-in-law. But for a super-chocolatey, super-creamy pie option, give this recipe a try! When it comes to pre-baking your pie crust (VOE: I use a store bought version. We all have our favorite baking shortcuts, don't we?), pie weights are very helpful and easy to clean as needed. And when it comes to choosing your cocoa powder, check out this story I wrote several years ago for The Chocolate Professor. 

VOE: This is a very tasty pie. However, I may not have stirred the saucepan mixture long enough to reach desired thickness before adding the butter, because the final texture of my cooled pie was almost runny.

Either way, this recipe creates another highly addictive chocolate dessert! Especially when topped with whipped cream and the chocolate shavings I had on hand from another recent dessert.

Falling in love with this recipe was easy for me. It incorporates olive oil and I've been selling 'the good stuff' at a locally owned store for 15 years. Some of its sweetness comes from honey and I love opportunities to use minimally processed ingredients.

VOE: The chilled dough was easy to work with and my organic sugar - which has bigger crystals than more highly processed sugar does  - was the perfect stand-in for turbinado or sanding sugar. 

VOE: I never have owned a sifter, but my trusty old sieve worked great to minimize cocoa granules. 

Above: I do love the color of yolks from free range eggs! And adding the blended dry ingredients to the egg/sugar/honey/vanilla mixture was a breeze when using a large spoon. 

VOE: I cooled the fully combined dough for about an hour and was very pleased with how easily it transformed into small chocolatey balls. I also learned my silicone baking mats work as well as parchment paper does, reducing trash from making these cookies. 

However, the size of my balls turned out larger than the recipe suggested, yielding about 32 servings versus the anticipated 54 servings. Yet the ones I crafted turned into wonderful cookies just the same - full of delicious chocolate flavor and a sweetness that wasn't the least bit overpowering. I will definitely make this recipe again.

I had previously heard about Chocolate Mayonnaise Cake and vaguely remembered one that Kansas City, Missouri, Chef Jasper J. Mirabile, Jr. had shared long ago. He was kind enough to share it with me directly, for this post.

Jasper says his mom came up with this recipe during the Great Depression when oil and eggs were being rationed. During 2016, he wrote about the dessert and its origins, for the Kansas City Star (readable with a newspaper subscription)

​The recipe then went viral. Hellmann's Mayonnaise put it on their website and many magazines - including Good Housekeeping - later published it.  And Jasper says Mama Josephine was so happy at that time!

VOE: If you're curious about the topping in the above photo, see instructions below the main recipe. 
 
Mama Josephine Mirabile's Chocolate Mayonnaise Cake
Source: Courtesy of Hellman’s Mayonnaise

2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/4 teaspoon baking soda
1/4 teaspoon baking powder
3 eggs
1 2/3 cups sugar
1 teaspoon vanilla extract
1 cup mayonnaise
1 1/3 cups water
 
Heat oven to 350 degrees. Grease and lightly flour two 9-inch round cake pans; set aside. VOE: I used olive oil to grease my pans. 

VOE: I considered making a traditional buttercream frosting but decided to avoid using butter, as Mama Josephine did.

​Instead I melted 1/2 cup of bittersweet chocolate before 'painting' it across the first cake layer and then drizzling it on the top and sides. Though crunchy as a topping, moisture from the cake softens this filling in the middle. See what you think!

This Chocolate-Peanut Butter Cheesecake with Chocolate Glaze comes from the kitchen of Martha Stewart. Very tasty and pretty to look at, this recipe - nevertheless - required plenty of patience + far more time needed for prep than Stewart suggested + dirty-ing 'everything but the kitchen sink.'

VOE - DO exhaustively read the cheesecake recipe before you begin, to make sure you have the right equipment on-hand. Here's what I used during my culinary adventure with the primary recipe: 

Food processor (including one use and one reuse)
Foil
Parchment paper
Springform pan
Roasting pan (that fitted the circumference of my springform pan) 
2 large stainless steel bowls
2 flexible spatulas
2 measuring cups
1 large spoon
1 medium saucepan with lid plus a stainless steel bowl that easily rested at the top (for melting chocolate)
Measuring spoons

VOE - I don't own an offset spatula so used my regular spatula, instead.

Above: Prepared springform pan.
VOE: I used melted butter on the pan surface and parchment paper, as I don't keep cooking spray on-hand.

VOE: I did my best to completely cover each of the previous filling layers. But I ended up with less of the peanut butter filling in my bowl than the optimal amount needed for complete coverage. 

With a sprinkle of cocoa inside the springform pan (see photo below; VOE - I fortunately had just enough of this on-hand), a generous helping of melted bittersweet chocolate, and a dusting of powdered sugar, Italian Torta Caprese is the ultimate decadent dessert.

That's partially because Chef Dennis also incorporates SIX eggs and 2 1/2 sticks of melted butter! In addition, with no gluten from the use of almond flour (although do be aware of people you know who avoid tree nuts), this special treat becomes highly approachable for most holiday guests too. 

​

Above left: adding egg yolks
Above right: adding chocolate

VOE - Despite my diligent efforts to create stiff peaks with my trusty hand mixer - from combined egg whites and sugar - those peaks never did form. Fortunately refrigeration added some body to the combination.
VOE - Be sure the butter is well softened before adding sugar and I recommend some initial stirring to soften it further, before fully blending and adding egg yolks.

The completed batter filled about 2/3s of my springform pan.

That dusting of powdered sugar was effortless thanks to a miniature sieve and a teaspoon, as well as a beautiful addition to this almond chocolate dessert.

VOE: As suggested in the original recipe, warming each serving of cake slightly - 10 to 15 seconds - really enhances the cake's texture.

I was thrilled to find this recipe from a Facebook friend, Renée Gordon. She frequently posts delicious new recipes there, and this sweet treat definitely fits the bill. Plus, every introductory word she says about this recipe is spot-on:

Chocolate Caramel Popcorn is a deliciously addictive treat that combines the sweet, buttery flavor of caramel with rich chocolate drizzles, all over crunchy popcorn. Perfect for parties, movie nights, or as an edible gift, this snack is both easy to make and hard to resist.

​INGREDIENTS
 
10 cups popped popcorn (about 1/2 cup un-popped kernels)
1 cup unsalted butter
1 cup brown sugar, packed
1/4 cup light corn syrup (VOE: I used maple syrup because I'm not a fan of corn syrup)
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup semisweet or dark chocolate chips, melted (VOE: I melted 3/4 cup because of how much popcorn emerged from that little half cup of kernels!)
 
INSTRUCTIONS
 
Preheat the oven: 250°F (120°C). Line a large baking sheet with parchment paper or a silicone baking mat. (VOE: LOVE my silicone baking mats)

​Make the caramel sauce: In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, corn syrup, and salt. Bring the mixture to a boil, stirring constantly. Once it reaches a boil, let it cook without stirring for 4-5 minutes, or until it turns a deep golden brown.
 
Remove the caramel from the heat and carefully stir in the baking soda and vanilla extract. The mixture will foam up—this is normal and helps create a light, crispy coating.

Coat the popcorn: Pour the caramel sauce over the popcorn, tossing gently to coat all the popcorn evenly. You can use a spatula or wooden spoon to help distribute the caramel.
 
Bake the popcorn: Spread the caramel-coated popcorn onto the prepared baking sheet in an even layer. Bake in the preheated oven for 45-60 minutes, stirring every 15 minutes to ensure even coating and crispness.

​Add the chocolate: Once the popcorn is done baking, remove it from the oven and let it cool slightly. Drizzle the melted chocolate over the popcorn, using a spoon or piping bag to create thin, even lines. (VOE: Be patient with this drizzling activity. It will make all the difference in your results, both visually and on your taste buds.)
 
Let the popcorn cool completely before serving, allowing the caramel and chocolate to harden. Once cooled, break the popcorn into clusters and serve.

​More thoughts from Renée: This Chocolate Caramel Popcorn is the perfect combination of crunchy, sweet, and chocolatey, making it an irresistible treat for any occasion. Store any leftovers in an airtight container for up to a week (if it lasts that long!). #recipedaily #popcorn
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​Here's why you should seek out blue corn: Traditionally used by Navajo and Pueblo people, blue corn provides approximately 20 percent more protein than yellow corn does, and its lower glycemic index causes fewer sugar spikes and crashes. Its antioxidants may also help to fight cardiac and other inflammatory diseases.

My annual planning process for which recipes I will share here begins in January of each year - after my final post occurs just before the New Year. That's when I open a new Document file and begin collecting recipe links/and or choosing recipes from my existing files. But I then allow plenty of leeway when it comes to scheduling which recipe I will spotlight each week.

Such was the case with this week's Texas Trash Pie post. A pre-made, rolled pie crust languishing in our refrigerator turned my attention to this recipe. That's when I unrolled the crust into my deep dish pie pan, covered it with foil and placed it in our freezer as I prepared breakfast. By mid-afternoon the crust was ready for filling. 

I had hit the grocery store for several recipe ingredients earlier in the day and purchased the little pretzels, in this photo of my food processor.

VOE - But I had forgotten to purchase more graham crackers, so I improvised. Out came a small package of graham snacks from a recent flight, and the last of a package with bear-shaped graham snacks. And when their combination didn't equal the required cupful, I also retrieved some chocolate-flavored 'Teddy bears' to level things out. Because...who doesn't love more chocolate?

By the way, I am so grateful for my workhorse of a food processor in recipes like these. Although I'm sure the rolling pin and plastic food bag work fine, I love having the ability to simply 'zap' any ingredients that need it!

VOE - Although I diligently searched for caramel 'bits' at our large suburban grocery store, I didn't see a single package on the shelves. So I substituted butterscotch chips - a favorite sweet flavor for my husband, Mark. I also substituted ground walnuts for Chef Jenn's suggested pecan pieces, because I'm never without walnuts.

​I then thoroughly combined all my dry ingredients in a stainless steel bowl, melted some butter, and stirred it in along with the sweetened condensed milk. 

With the protective foil removed, my crust was ready for filling.

This recipe is well worth the effort. Easy prep, quick bake time, and tolerable cooling time before cutting (and indulging!), resulted in a fast, tasty treat with a pleasant combination of textures. 

I don't know about you but certain flavors immediately transport me to tasty memories of the upcoming holiday season. From pumpkin to cranberry and even chocolate - a holiday staple in the Waterman household of my childhood - these sweet memories are extra special.

This post includes the entire recipe because I have no recollection what its source was. Bonus for you, with very tasty results. Enjoy!

Cranberry Walnut Truffles
Makes 16-18

3/4 cup fresh cranberries, washed and sorted
4 ounces low-fat cream cheese, softened
1/2 cup confectioner's sugar (+ 1-2 tablespoons more for a slightly sweeter truffle)
1/2 cup cocoa powder
1/2 cup walnuts, grated fine (feel free to use a different nut, if desired)

​Above: Pour ground walnuts into a shallow pie or quiche pan, and line your storage container with foil or waxed paper.

​Remove the truffle mixture from refrigerator and roll into balls with your fingers, approximately the size of a walnut. After you create each ball, roll it in crushed walnuts and place it in the container. Do not stack truffles.

​VOE - Making truffles is messy business, but so worth the results. As I made these truffles, I rolled each ball against the side of the bowl - with only one hand - so I could steady the bowl with my other hand, throughout the process. This also allowed me to better use a spatula and 'collect' all of the batter.  

​​Above: Return truffles to refrigerator for at least 1/2 hour before serving, perhaps with a glass of semi-sweet red wine or sherry. Keep refrigerated until they're gone.

                                   Happy National Chocolate Day on the 28th! 

When was the last time you swooned over every bite of a dessert? Or exuberantly swore because it tasted...so...unbelievably...amazing. That's how this dessert is for me.

​But make no mistake: I am absolutely certain the quality of extra virgin olive oil I used made all the difference!  Named after the olive from which it's made,  mine was made from a flavorful, fruity, Italian Peranzana olive varietal.  So my first V.O.E. for this post is be sure to use the very best quality of oil you can find.​

When I first looked at this recipe, I wondered if I could substitute pastry flour for the almond flour. Nope-not an option because almond flour lacks gluten. ​

V.O.E.s - I bought some fine Himalayan sea salt for baking, instead of grinding it, for better texture. We have long favored Himalayan salt for its appearance and mineral-rich content.
But I did not add cayenne to the batter, preferring a sprinkle of this flavor, cinnamon, or ground bittersweet atop that dollop of whipped cream, instead. Nor did I add flaky sea salt on top as we're not big on salt+chocolate combos in our house.
​
V.O.E.s - If you've read this blog in the last several years, you will recognize the little tool on the right above. It's an egg separator that has served me well for many years. And the parchment paper above? I specifically chose an unbleached version. Then, since my baking pan was nothing to look at, I used the parchment to help me place the finished cake on a serving piece, instead. 

Top image: Adding melted chocolate and olive oil to egg yolks and sugar.
Bottom image: Adding egg whites to the above mixture.
V.O.E. - I quickly decided to use a spatula rather than a spoon, to maximize the quality of the egg whites as they were incorporated.

Wouldn't you know - the moment I decide to save electricity by making a recipe that requires no baking, our outdoor temperature plummets. However, I quickly learned Chef Dennis Littley's creamy, No-Bake Chocolate Cheesecake is a great choice any time - despite waiting eight hours before eating!

V.O.E. – Because I’m a bittersweet chocolate fan, I used bittersweet chips as the entire source of chocolate in the batter – because that’s what I keep on hand. But when I tasted my first cheesecake slice I have to admit I wanted a bit more sweetness, so sprinkled previously ground bittersweet chips on top too. Perhaps I will try the original ratio of bittersweet to semi-sweet chips next time.

V.O.E.- Although the original recipe suggests using Biscoff or traditional graham crackers for the crust, I used Teddy Bear-shaped graham snack crackers, which I already had in my kitchen.
 
For my crust, I also buttered the bottom of the pan, although the original recipe did not suggest this. And, when I began spreading the crust batter across the springform bottom, the back of a spoon dipped in olive oil facilitated this. Because the process took me longer than I expected, I think I would create the crust before beginning work on the filling.
 
Once I cut into this cheesecake, my crust was somewhat difficult to remove from the bottom. Perhaps the butter I spread across the surface aggravated things?

                                  Adding vanilla. Adding melted chocolate.

                                                      Ready to eat!

Although this isn't a cupcake recipe, I would be remiss if I didn't wish everyone here a wonderful National Chocolate Cupcake Day tomorrow, October 18. Now - on to this week's chocolate treat. 

Published by the New York Times in June, this recipe intrigued me because of its healthy ingredients - especially chia seeds, which I've never used before! I also appreciated the easy and short prep, given that was in Pennsylvania with family on Tuesday and yesterday. 

The above link will give you all the ingredient specs + preparation details. But you can check out my photos and my brief V.O.E. (Voice of Experience) comments throughout this post, to enhance your recipe-making. 

In terms of toppings, I went a different direction. I first dusted the top of my pudding with a bit of confectioner's sugar and then I added ground semi-sweet chocolate. While I did like the flavor of this dessert, I didn't like the texture so much-considering this is called a pudding. 

​But give it a try and maybe use some of the suggested toppings from the original recipe. Then, let me know what you think of the results!

V.O.E. - Per my habit of pre-measuring ingredients, here's the group for this recipe. The small front bowl holds cinnamon and a pinch of nutmeg. However, as much as I love cinnamon - and as little as I use cardamom in food prep - I used 3/4 teaspoon of cinnamon instead of cardamom. 

V.O.E. - I love the idea of 'breaking up' cocoa powder with a whisk, before adding other components. It's a recommendation I will definitely carry into other recipes!

Here's what my 'batter' looked like after adding all ingredients but before pulling them together. I chose black chia seeds but white seeds also work. 

V.O.E. - As mentioned in the original pudding recipe, the initial 'batter' is quite liquid after you blend all the ingredients together. That's why using a ladle to transfer the batter to your chosen serving dishes is a big help.

If you're one of those people who believes 'the darker, the better' when it comes to chocolate, these super-soft cookies are perfect for you.

If you want a touch more sweetness after trying the original recipe, you might try substituting bittersweet chocolate for half of the unsweetened chocolate. If you stay away from dairy, these cookies fit the bill too. And, if you prefer to avoid processed sugar, the maple syrup in this recipe (or honey, if you prefer) is another plus. 

V.O.E. - A note about my roundup ingredient photos. Although I spent many years doing otherwise, I have found that pre-measuring all of my ingredients before blending them together is very helpful to the process. See what you think!

Flourless Double Chocolate Avocado Cookies
Makes approximately 1 dozen

Ingredients:
​
1/2 tsp. baking soda
1 tablespoon water
​
1 very ripe avocado
1/3 cup maple syrup (or honey)
1 egg
1/2 cup cocoa powder
1 ounce very well chopped unsweetened dark chocolate

​Instructions:

Preheat oven to 350. Prep a baking sheet with parchment and set aside. Mix baking soda and water in a small bowl and set aside (see small blue-green bowl in above photo).

Using a hand mixer, whip the avocado very well (V.O.E. - Feel free to pre-mash your avocado with a fork, if it's not quite ripe enough).

​Add the maple syrup and continue whipping until smooth. Add egg and incorporate well.

​Then add the cocoa powder  a little at a time while continuing to mix on slow/medium speed. Once it's all added, turn the speed back up to high and mix well.

Add the baking soda/water while still mixing on high (V.O.E. - after giving it another little stir). Add the chopped chocolate and stir to combine. The dough will be quite soft.

​Using about 2 tablespoons per cookie, plop the dough onto the prepped cookie sheet, approximately 2 inches apart. Flatten the cookie slightly with a spoon. Bake for 8-10 minutes (they should seem a bit underdone).

​Let cool on the cookie sheet for 5-10 minutes and then move to a wire rack to finish cooling completely. Store in the refrigerator until ready to eat. ​

​​1. Preheat oven to 350 degrees. Bake crust 10 minutes while melting chocolate chips. Allow to cool slightly, about 10 minutes. Using a pastry brush, spread half of the melted chocolate across the entire crust, excluding the edge.
(VOE: Although I previously covered the edge too, some of these areas tasted slightly burned after baking this time, so brush only the crust that filling will cover)

2. Combine all other ingredients except ground chocolate chips. Fold in chocolate chips and fill the crust; it will be very full. Bake pie approximately one hour or until filling surface is slightly firm to the touch. ​

Perhaps you’ll serve this dessert for New Year’s Eve, or an elegant dinner party. Perhaps making this torte will provide an opportunity to use up that extra can of whole cranberry sauce from your pantry. Whenever you do enjoy Cranberry Chocolate Torte be prepared for a rich, complex and decadent, dark chocolate flavor sensation.
 
You should also be prepared to dirty ‘everything but the kitchen sink’ to create this torte. But the delicious results are well worth the need for so many tools!
 
V.O.E. (Voice of Experience): Now that there’s a kiddo in our family who is sensitive to nuts, I substitute vanilla for the original almond extract from the very old original recipe, and I don't add ½ cup of crushed almonds in the batter.

The original version also called for currant jelly as part of the glaze. But because I have no other reason to use this jelly, I set aside ¼ cup of cranberry sauce, instead. 
 
Cranberry Chocolate Torte
Makes 10 servings
 
16-ounce can of cranberry sauce with whole cranberries
   (V.O.E. with 1/4 cup set aside for the glaze)
1/2 cup ground almonds, optional
1/4 cup sifted flour
7 ounces dark sweet chocolate, chopped
1/2 cup butter
3 large eggs, separated
1/2 cup sugar
1/4 teaspoon vanilla extract
*See instructions with photos, below*
 
Equipment
 
Cheesecake pan
Hand/stand mixer
Large saucepan and
      stainless steel bowl (for melting chocolate/butter)
2 large mixing bowls
1 medium bowl (for cranberries)
Large measuring cup
Rubber or silicone spatula
Large mixing spoon
Measuring spoons
Small saucepan for glaze
 
Glaze
 
¼ cup whole cranberry sauce, crushed (V.O.E. - a potato masher works well for this step. For a smoother glaze liquefy cranberry sauce in a food processor)
1-2 tablespoons red wine
 
Combine cranberry sauce and wine in small saucepan over medium heat. Brush the chilled torte with warm topping and then allow to set before serving. 

​TORTE INSTRUCTIONS: 
Above: Place cranberries in small bowl and stir gently until slightly liquid. Measure flour into another small bowl. Melt chocolate and butter in a double boiler over simmering water, stirring occasionally to blend. Remove from heat and set aside.

​​Above: In large mixing bowl, beat egg yolks and sugar until thick and light. With mixer on low speed, add flour mixture to egg yolks, beating until just mixed. Add chocolate-butter mixture and blend gently. Stir in cranberries and vanilla extract by hand.

​​Above: In large mixing bowl, beat egg yolks and sugar until thick and light. With mixer on low speed, add flour mixture to egg yolks, beating until just mixed. Add chocolate-butter mixture and blend gently. Stir in cranberries and almond extract by hand.

​Beat egg whites until they hold their shape but are not dry. Fold egg whites into cranberry batter. Pour into a greased and floured 9-inch springform pan and smooth the top with a rubber spatula.

Bake in a 350 degree oven for about 55 minutes. Remove from oven and cool completely while still in pan. Place in refrigerator until chilled (about 1 hour). When ready to serve, remove from springform pan and add glaze.​