4 oz Butter, softened
6 oz blue cheese, softened
1/3 C granulated sugar
1/4 teaspoon salt
1 1/2 C flour
Blend blue cheese, butter, sugar and salt until creamy. Add flour until mixture just starts to come together and forms a clump. Gather dough and place on a piece of plastic. Roll into a log and refrigerate until thoroughly chilled, 2-3 hours.
Preheat oven to 325°F. Line 2 baking sheets with parchment paper or a silpat. Remove the cookie dough from the refrigerator. Slice the log. Transfer to the baking sheets. You want the dough to remain cold, so work quickly.
Bake for about 15 to 18 minutes or until the edges just start to turn golden.
1/2 cup water
1/4 teaspoon salt
3/4 cup white sugar
18oz bittersweet chocolate
1 cup unsalted butter
6 eggs
Preheat oven to 300 degrees. Grease a 10 inch round cake pan and set aside (or line with parchment).
In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
In a double boiler, melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.
Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
Bake cake in the water bath at 300 degrees F for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate. Dust with confectioners sugar.
