San Francisco chocolatier Michael Recchiuti prepared the gooey marshmallow topping for this exquisite chocolate cake on a porch at Prather Ranch using just a hot plate and a hand-cranked beater. Recchiuti decorated the marshmallow with shards of his own graham crackers, but store-bought ones work just fine.
This cheesy brunch entree with fresh onions, mushrooms and tomatoes and savory sausage will smell so good as it bakes, they'll be at the table before the first cup of coffee.
