This week, I wrap up my minimalist ingredient recipes. Dense Chocolate Torte is decadent and would make a fabulous recipe to serve this Memorial Day - especially with a side of fresh sliced strawberries or homemade vanilla ice cream. Yum!

And, to add to your "go-to" files, try Turkey in Mushroom Sauce. With a salad, it can be a simple summer meal.

Happy eating!
  Dense         Chocolate               Torte
3 C. semisweet chocolate chips
2 sticks unsalted butter
6 large eggs at room temperature

Heat oven to 425 degrees. Coat an 8x3" cake pan with nonstick spray. Line bottom with wax paper (very important); spray paper. Melt chips and butter together, in the microwave or on the stovetop. Stir until well blended. Beat eggs in a large bowl with mixer on high for 7 minutes or until tripled in volume and soft peaks form. Fold in chocolate mixture until blended. Pour into prepared cake pan. Place large roasting pan in oven. Place cake pan inside. Pour boiling water into roasting pan to halfway up sides of cake pan. Cover cake pan loosely with foil. Bake for 40 minutes (cake will still look soft, but will set as it cools). Cool cake in pan on a wire rack. Cover and refrigerate at least 3 hours. Invert on a serving platter.

Turkey in Mushroom

Sauce

2 turkey tenderloins (about 1 lb. each) cut crosswise into 1-inch thick slices 12 oz. sliced mushrooms 1(18.3 oz.) can creamy portobello mushroom soup (find in the soup mix aisle) 1 1/2 T. oil

Heat 1 T. oil in large nonstick skillet over medium high heat. Arrange turkey medallions cut side down. Saute two minutes per side or until opaque at center and browned. Remove to serving platter. Cover with foil to keep warm. Heat remaining oil in skillet. Add mushrooms and sauté about 4 to 5 minutes or until browned. Pour in soup and bring to a gentle boil. Spoon half over turkey. Serve the rest at the table. Hint: you can substitute chicken and plain old mushroom soup for this recipe if desired.