When I first posted this recipe, I had no idea I would spend more than 5 minutes considering its possibilities. Can you believe I've spent the past hour playing with variations and options? First, I tried Cloud Swift's version. Frankly, I found it a tad dry. I microwaved it, so as to give the most effective side-by-side comparason (besides, I don't like the bake feature in my toaster oven, a small appliance that may not survive the transfer to the new kitchen). My following experiments were cocoa free attempts for two of my sewing buddies (yes, I sew when I can escape from the kitchen). I'm so glad none of them are gluten intolerant....#1 was a burnt sugar butterscotch type thing. I micro'd 2 tbsp butter with 3 tbsp brown sugar, then mixed in an egg, 3 tbsp milk, 6 tbsp flour, plus vanilla extract. It was OK, but bland. If I had some of those little butterscotch baking chips, or even some chopped walnuts, I'd have added those. Next, and most successful, if I may say so, was the orange poppyseed log. BTW, I cut down on the sugar and fat of these two experiments, as recommended by a few critics. The slightly reduced volume is just enough to keep the mixture from jumping out of my mug during the bake process. Anyway, for this one, I used 5 tbsp flour, 3 tbsp sugar, egg, 3 tbsp milk, 2 tbsp oil, 1 tsp poppyseeds, and a spash of orange extract. Samples of each are sitting on the kitchen counter, awaiting the teenaged son to return from work. For myself, I still prefer chocolate. Also the texture resulting from the egg and milk, ingredients that I always have on hand. Once again, it is a huge mistake to compare these to real baking. If I have to make enough cake for more than myself, I'll use a more conventional method. If I make a more conventional cake for just myself, I'll eat the whole thing anyway, and that will precipitate other consequences...

Hi Adele. I've made Lori's a couple of times and it's wonderful. Flourless Chocolate Cake with Chocolate Glaze -lorijean 10 12 servings Bon Appetit  January 1999 Cake 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped ¾ cup (1 ½ sticks) unsalted butter, cut into pieces 6 large eggs, separated 12 tablespoons sugar, divided 2 teaspoons vanilla extract Glaze ½ cup whipping cream ½ cup dark corn syrup 9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped Chocolate shavings or Gold-brushed Chocolate Leaves For Cake: Preheat oven to 350 F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper, butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often. Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan. Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall). Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper. For Glaze: Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Place cake on rack set over baking sheet. Spread ½ cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) Garnish with chocolate shavings or leaves. Serve at room temperature. Lori __________________________________________________________ I've also tried this one, and while it's also very good, I preferred the first one. La Bete Noir This phenomenal take on a classic flourless chocolate cake lives up to its translation, 'The Black Beast." Cake 1 cup water 3/4 cup sugar 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, diced 18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped 6 large eggs Ganache 1 cup heavy whipping cream 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped Lightly sweetened whipped cream For cake: Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom of pan with parchment round; butter parchment. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim. Combine 1 cup water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat. Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan. Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan. for ganache: Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours. Do ahead: Can be made 2 days ahead. Cover and keep refrigerated. Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream. Makes 16 servings. Bon Appétit September 2006 Jason Aronen Wilde Roast Café Epicurious.com © CondéNet, Inc. All rights reserved.

Thank you Rosa and Kathi, This picture was taken about a year ago, and my sewing room is a work in progress, but I still have the thread cabnet. It's my favorite piece of "furniture" in my house. Years ago, I did alterations for local cleaners and stores here in my home town, as a suppliment to my income. One day my Mom came over and saw my baskets full of threads. She deciced I need a better system and went home and told my Dad. In about a week, he had this all finished and helped me mount it on the wall. It holds 286 spools of thread. I love it. It's even more dear to me because Dad passed away in July. Everytime I open the doors, I think of all the love he put into making it for me. When he saw my design board, he insisted that I need a frame around it. I haven't made one yet. I'm hoping to paint my sewing space soon, well, as soon as my vegetable garden is at a place it don't demand as much attention as it does right now. As soon as I finish my room, I'll post a picture. Every now and then, we post pictures of our sewing rooms and I'm totally in love with one I saw belonging to Nina, (sew_self-taught). I love seeing everyones sewing spaces. We should start another thread soon. doris

With regard to the Mug Mix ... how about - half of an egg? With regard to the "*diet*" pop ... ... has anyone heard what they really put into that stuff? I've heard that if we knew, we wouldn't touch it with a ten foot pole. Actually - I prefer simple water. With an ice cube, on occasion (especially since I don't have air conditioning - but can turn on the furnace fan, with the back panel removed, to shoot cool basement air up into the house, when the heat gets heavy). Enjoy your food - and your drink - and your good health (while it lasts). You've heard the reply that the person with a disability made to the able-bodied person who said that s/he wasn't disabled? The person with the limitation's reply was, " ... Not yet". Which reply should be of (increasing?) interest to us old coots. Who aren't (or claim not to be) disabled ... unless it may be of the mental variety. ole joyful P.S. Question: How does on have one's Mug Cake ... and eat it too? Answer: Two mugs ... making full use of that one egg, right? o j