I think Nancy Silverton of Campanile and Mozza fame is the pastry chef genius behind these moist and chocolaty gems that start with a yeast batter. Top them with a simple ganache and stick a raspberry on top if you want to go all-out.  The unfrosted corks would be divine with a sweet-tart red bubbly like Banfi’s Rosa Regale Brachetto d’Acqui.

1 cup plus 1 tsp sugar

One ¼-ounce package dry yeast

½ cup plus 2 tablespoons lukewarm water

1-½ cups unbleached pastry flour or all-purpose flour

½ cup plus 2 tablespoons cocoa powder, plus extra for dusting

1 cup (2 sticks) butter, melted and cooled, plus extra for greasing the pan

5 eggs

1 to 1-1/3 cup coarsely chopped bittersweet chocolate

Sprinkle ½ teaspoon sugar over yeast in a small mixing bowl. Pour lukewarm water over sugar and yeast and let sit until softened, about 5 minutes. Stir in ¾ cup flour and cover tightly with plastic wrap. Set aside in a warm place until bubbly, about 30 minutes.

Sift together cocoa powder and remaining 1 cup sugar and remaining ¾ cup flour.  Make a large well in the center of the dry ingredients and pour in the butter, eggs and yeast mixture. Whisk together liquids and gradually mix in dry ingredients, whisking until completely incorporated. Stir in chocolate.

Spoon batter into standard or mini muffin tins lightly coated with melted butter, filling to the top. Bake at 375 on middle rack until corks are firm to touch, about 18 to 20 minutes for standard muffins; 7 to 8 minutes for mini muffins. Sift a fine layer of cocoa powder over the surface of the corks while still warm. Serve warm or at room temperature.

Makes 12 large or 24 small corks

This decadent appetizer created by Fleming’s Steakhouse isn’t served at the restaurant any more, but they were kind enough to share the recipe. This spread pairs well with any brut sparkling wine with crisp acidity, such as cava, Prosecco, or brut champagne.

Makes 1-1/2 cups spread

• 8 ounces brie, cut out of the rind
• 6 ounces cream cheese
• 3 tablespoons grated parmesan cheese
• 3 ounces brut champagne
• 1 teaspoon white pepper
• 1 teaspoon butter, cut in pieces
• 2 teaspoons chopped Marcona almonds
• 2 teaspoons snipped fresh chives
• 6 or 7 Morello (brandy-soaked cherries), cut in half
• 1 teaspoon sun-dried tomatoes
• Assorted crackers

In the bowl of an electric mixer with the paddle attachment, combine the brie and the cream cheese. Mix on low speed for 3 to 4 minutes, until smooth. Add the Parmesan cheese, champagne, white pepper and butter. Continue to blend for 5 minutes. Scrape down the sides of the bowl and mix for another 3 minutes.

Divide the spread into 5-ounce ramekins. Chill in the refrigerator for 30 minutes or until just set. Remove from the refrigerator just before serving, and let the spread warm up slightly. Garnish one of the ramekins with almonds, one with chives, one with cherries and the fourth with sun-dried tomato. Serve with assorted crackers.

By Maria C. Hunt, author of The Bubbly Bar: Champagne and Sparkling Wine Cocktails for Every Occasion Published August 2009 by Clarkson Potter, a division of Random House