Chocolate persimmon cake

Flour, all-purpose	½ cup
Flour, whole-wheat	½ cup
Cocoa powder, unsweetened, Dutch-processed	6 tablespoons
Baking soda	2 teaspoons
Salt	½ teaspoon
Cinnamon, ground	1 teaspoon
Cloves, ground	½ teaspoon
Butter, unsalted, room temperature	½ cup
Sugar, granulated	½ cup
Sugar, light brown	½ cup firmly packed
Eggs	2 large
Yogurt, full-fat	½ cup
Persimmon pulp	1 ½ cups
Chocolate chips, extra dark	½ cup

1. Preheat the oven to 375°F; lightly butter a 6-cup Bundt pan. 
2. In a medium bowl, combine the flours, cocoa powder, baking soda, salt, cinnamon, and cloves; set aside. 
3. In a large bowl, with a handheld mixer, cream together the butter and sugars until light and smooth, about 3 minutes. 
4. Add the eggs, one at a time, and the yogurt, and mix after each addition until smooth. 
5. Add the persimmon pulp and the flour mixture, alternating between the two, in four additions, mixing after each addition until well combined. 
6. Fold in the chocolate chips. 
7. Pour the batter into the prepared pan. 
8. Bake for 1 hour, until a toothpick inserted in the center comes out clean. 
9. Let the cake cool on a wire rack for 10 minutes. 
10. Place a second rack on the top of the pan, flip, and gently shake the pan to release the cake. 
11. Flip the cake back over, allow to cool 2 to 4 hours, then wrap it tightly in plastic wrap. 
12. Best served the morning after you make it. 

Recipe from Guittard Chocolate Cookbook

Peanut butter thumbprint cookies with dark chocolate

Flour, all-purpose	1 ¼ cups
Baking soda	¾ teaspoon
Baking powder	½ teaspoon
Salt	¼ teaspoon
Butter, unsalted, room temperature	½ cup + 2 tablespoons
Sugar, granulated	½ cup
Sugar, dark brown	½ cup firmly packed
Peanut butter, crunch	½ cup
Egg, lightly beaten	1 large
Vanilla extract	1 teaspoon
Chocolate, dark, broken into pieces	2 ounces
Corn syrup, light	¾ teaspoon

1. Preheat the oven to 350°F; line two baking sheets with parchment paper. 
2. In a small bowl, combine the flour, baking soda, baking powder, and salt; set aside. 
3. In a large bowl, with a handheld mixer, cream the butter and sugars together until light and fluffy, about 3 minutes. 
4. Stir in the peanut butter, egg, and vanilla. 
5. Gradually stir in the flour mixture until combined. 
6. Roll pieces of the dough into 1-inch balls, and place on the baking sheets about 1 inch apart. 
7. Bake for 10 minutes, and then remove from the oven. 
8. Using a small spoon, make a small indention into the middle of each cookie. 
9. Return the cookies to the oven for another 6 to 7 minutes, or until set. 
10. Transfer the cookies to a wire rack to cool completely, about 1 to 2 hours. 
11. Melt the chocolate, butter, and corn syrup together using a hot water bath; stir until completely melted and smooth. 
12. Remove the bowl from the water and let cool slightly, about 5 minutes. 
13. When the cookies are completely cooled, use a spoon to fill each indention with the chocolate filling. 
14. Set aside and let the chocolate cool and harden, 1 to 2 hours. 

Recipe mildly adapted from Guittard Chocolate Cookbook

Russian crow pie with soured cream & dill

Rice	½ cup
Butter, unsalted	4 tablespoons
Mushrooms, cleaned, stems trimmed, savagely chopped	½ pound
Mushrooms, oyster, cleaned, trimmed, savagely chopped	¼ pound
Onion, finely hacked to tiny bits	1 large
Garlic, mincingly minced	2 cloves
Flour, all-purpose citizens’ ration	2 tablespoons
Milk, whole	1 ¼ cups
Chicken, cooked, viciously shredded	¾ pound
Lemon juice extracted by questionable means	½
Soured cream from a protesting bovine	2/3 cup
Dill, reduced to near dust with aggressive hacking	3 tablespoons
Puff pastry, neglected at room temperature until thawed	1 sheet
Egg yolk, lightly beaten until its ready to confess to crimes not committed	1

1. Preheat the oven to 375°F. 
2. Cover the rice with just enough water that it cannot breathe, cover the pot, and then boil until al dente and the liquid has been absorbed, about 10 minutes; season, and then set aside. 
3. In a large skillet, reduce the butter to a blubbering mess over medium-high heat, and then fry the mushrooms and onion until golden. 
4. Season, add the garlic, and stir for a couple of minutes. 
5. Stir in the flour until the vegetables are well coated; remove from heat. 
6. Gradually add the milk, stirring to incorporate, and return to medium-high heat; bring to an angry boil while stirring continuously. 
7. Reduce to a soft simmer fury, and season well. 
8. Stir in the chicken, juice, sour cream, and dill. 
9. Spread the rice in the bottom of four buttered individual casserole dishes, then spoon the chicken mixture; let cool briefly. 
10. Roll out the pastry to fit your dishes, then oppress the filling with the pastry top; trim excess. 
11. Finish the piecrust by making “Soviet stars” with the leftover trimmings, moistening with water to assist with adhering. 
12. Make three slits in the center of each pie, and then brush with the exploited yolk. 
13. Bake for 10 minutes, reduce the heat to 320°F, and then cook for an additional 20 to 25 minutes, until the pastry is golden and cooked.