[relaxing instrumental music] ♪ ♪ >> Sara: ONCE THE KIDS WERE OUT OF THE HOUSE, SHOPPING AND COOKING FOR TWO SEEMED SO UNNATURAL AND CHALLENGING, BUT I HAVE A FEW TRICKS UP MY SLEEVE TO MAKE INTIMATE DINNERS EASY AND, WHILE WE'RE AT IT, ROMANTIC.

CHICKEN GETS FANCY ON A WEEKNIGHT TOPPED WITH FRESH SAGE, PROSCIUTTO, AND ARTICHOKE SAUCE IN MY RENDITION OF THE ITALIAN CLASSIC SALTIMBOCCA.

THEN I TAKE THE HUSBAND TO FRANCE WITH EGGS BAKED ON GARLIC TOAST IN RED WINE SAUCE, AND FINALLY, A SEXY CHOCOLATE DESSERT: WARM CHOCOLATE CHEESECAKE.

WE'RE MAKING DINNER FOR TWO ON SARA'S WEEKNIGHT MEALS.

[sunny instrumental music] ♪ ♪ FUNDING PROVIDED BY: >> male announcer: ACACIA VINEYARD IS PROUD TO SPONSOR SARA'S WEEKNIGHT MEALS.

WITH OUR HANDCRAFTED CHARDONNAY AND PINOT NOIR WINES, WE ENJOY SHARING THE EARTH'S BOUNTY AND THE SIMPLE JOY OF BRINGING FRIENDS AND FAMILY TO THE TABLE.

>> female announcer: AT SUBARU, WE BUILD VEHICLES LIKE THE VERSATILE SUBARU OUTBACK WITH SYMMETRICAL ALL-WHEEL DRIVE STANDARD AND PLENTY OF CARGO ROOM, BECAUSE SOME OF THE MOST ADVENTUROUS DAYS FALL IN BETWEEN THE WEEKENDS.

SUBARU: A PROUD SPONSOR OF SARA'S WEEKNIGHT MEALS.

>> MY MOM, SHE'S A MAGICIAN.

SHE TURNS WATER INTO SODA, SAVING THE PLANET FROM BOTTLES.

>> female announcer: SODA STREAM: PROUD TO SUPPORT THE MAGIC OF PUBLIC TELEVISION.

>> female announcer: KING ARTHUR FLOUR.

OVER 1,500 RECIPES ONLINE AT: >> Sara: HI, I'M SARA MOULTON.

WELCOME TO SARA'S WEEKNIGHT MEALS.

SALTIMBOCCA LITERALLY MEANS "JUMP IN THE MOUTH."

IT'S A DISH THAT'S MADE IN MY FAVORITE ITALIAN RESTAURANTS WHICH CONSISTS OF VEAL, FRESH SAGE, AND PROSCIUTTO IN-- USUALLY IN A MARSALA SAUCE, AND I THOUGHT "WELL, FOR A WEEKNIGHT MEAL, MOST PEOPLE ARE PROBABLY NOT GONNA REACH FOR VEAL.

IT'S JUST EXPENSIVE, AND THERE'S OTHER ISSUES WITH IT, BUT EVERYBODY LOVES CHICKEN, SO WHY NOT DO IT WITH CHICKEN?"

WHY NOT?

AND IT IS MUCH MORE AFFORDABLE THAN VEAL, SO LET ME GET MY CHICKEN OUT AND MY PROSCIUTTO, AND THIS IS A GREAT DISH BECAUSE IT'S PERFECT FOR THE ROMANTIC MEAL FOR TWO, BUT IT'S ALSO GREAT IF YOU MULTIPLY IT FOR COMPANY BECAUSE IT'S VERY ELEGANT.

OKAY, SO HERE'S OUR PROSCIUTTO DI PARMA.

PROSCIUTTO IS REALLY CURED, SALTED, AGED HAM.

SO I'VE GOT TWO SINGLE CHICKEN BREASTS, WHICH IS ENOUGH FOR TWO PEOPLE.

IT'S REALLY GREAT IF YOU CAN GET SOMETHING CALLED CUTLETS, WHICH ARE EVEN THINNER TO BEGIN WITH BUT COST A LITTLE MORE.

THESE ARE THE REGULAR CHICKEN BREASTS.

I'M GONNA POUND THEM.

THAT'S THE ONLY PROBLEM HERE, ALTHOUGH IT'S NOT A PROBLEM.

AGAIN, AT THE END OF A BAD DAY AT THE OFFICE, IT'S SORT OF FUN TO COME HOME AND POUND AWAY AT SOMETHING.

SO I'M GONNA POUND IT IN A RESEALABLE BAG, AND I DO THIS WITH PORK AND ALL SORTS OF MEAT, AND I'M JUST GONNA ADD A LITTLE BIT OF WATER TO THE BAG, WHICH IS A GREAT TRICK, BECAUSE WHEN YOU POUND THE CHICKEN, IF THERE'S WATER IN THERE, IT DOESN'T SHRED AS MUCH.

SEE HOW ENORMOUS THEY GET?

ISN'T THAT INCREDIBLE?

IT'S LIKE "WHOA, SUDDENLY I HAVE ENOUGH TO FEED A WHOLE ARMY."

I'M GONNA PUT THIS OVER HERE.

THIS IS IN THAT CATEGORY OF PSYCHOLOGY OF SERVING.

LIKE, I KNOW THIS IS ONLY PROBABLY ABOUT SIX OUNCES, NOT THAT MUCH AT ALL, PROBABLY LESS, BUT BECAUSE IT'S BEEN POUNDED OUT LIKE THIS, IT SEEMS LIKE SO MUCH MORE.

OKAY, NOW, WE'VE GOT OUR FRESH SAGE.

IF YOU DON'T LIKE SAGE--I JUST LOVE IT, AND IT'S SO PERFECTLY ITALIAN--YOU CAN USE THREE LEAVES, FOUR LEAVES PER CHICKEN BREAST, WHATEVER YOU WANT.

IT IS FAIRLY STRONG, SO KEEP THAT IN MIND.

JUST MAKE SURE YOU SORT OF SPREAD IT AROUND.

IF YOU HATE SAGE--AND SOME PEOPLE DO--I LOVE IT.

IT'S ONE OF THE TWO FRESH HERBS THAT ALWAYS GOES WITH CHICKEN AND TURKEY AND ALSO IN TURKEY STUFFING, IF YOU'RE TRYING TO WRAP YOUR MIND ABOUT WHAT IT MIGHT TASTE LIKE, BUT IF YOU HATE IT--AND SOME PEOPLE DO-- USE BASIL.

BASIL WOULD BE GREAT IN THIS TOO, AND MY DAUGHTER, RUTHIE, WOULD PROBABLY PREFER WE USE BASIL ANYWAY.

SHE'S NOT A BIG SAGE LOVER.

SHE JUST LOVES BASIL.

YOU CAN LEAVE THE FAT ON.

YOU REALLY SHOULD.

THE ITALIANS WOULD LEAVE THE FAT ON.

AT THIS POINT, CHILL THIS, BECAUSE WHEN YOU GO TO COOK IT, IT WILL STAY TOGETHER EVEN BETTER IF YOU CHILL IT.

I GOT TO GO WASH MY CHICKEN FINGERS.

I'VE SET UP A SOAPY BOWL OF WATER IN HERE.

I DON'T LIKE TO HEAT UP A NONSTICK PAN WITHOUT OIL IN IT.

IT'S JUST A DANGEROUS THING TO DO.

ALWAYS MAKE SURE YOU HAVE SOME OIL IN IT WHEN YOU HEAT IT UP, AND DON'T HEAT IT UP TOO HIGH.

THAT'S GOING IN THE FRIDGE.

AND HERE WE HAVE SOME THAT WE'VE ALREADY DONE.

THIS IS SOMETHING YOU COULD PREPARE A DAY AHEAD OF TIME.

LET'S SAY YOU DECIDED YOU WANTED TO HAVE A DINNER PARTY, OR IT'S A ROMANTIC EVENING, SO YOU WANT TO HAVE IT ALL MADE AHEAD OF TIME, YOU CAN TAKE IT UP TO THIS POINT A WHOLE DAY AHEAD, AND YOU KNOW WHAT?

IT MIGHT EVEN TASTE BETTER BECAUSE IT'S GONNA PICK UP EVEN MORE FLAVOR FROM THE SAGE.

THERE WE GO.

SO WE HAVE THIS READY.

I'M GONNA GET A LITTLE BIT OF FLOUR BECAUSE WE NEED TO FLOUR THIS BEFORE IT GOES INTO THE PAN, AND I'VE SET UP MY FAVORITE SITUATION WHEN I'M FLOURING SOMETHING, WHICH IS TO PUT THE FLOUR IN PARCHMENT IN A PIE PLATE, AND IT'S--I'M USING A LITTLE MORE THAN I NEED.

YOU ONLY NEED ABOUT 1/3 OF A CUP.

LET ME SEASON THIS FIRST.

I'M JUST GONNA SEASON THIS SIDE BECAUSE THE OTHER SIDE ALREADY HAS THE PROSCIUTTO ON IT, WHICH IS REALLY QUITE SALTY.

OKAY, HERE WE GO.

WE'RE GONNA FLOUR THIS ON BOTH SIDES AT THE LAST MINUTE.

YOU DO NOT EVER WANT TO PRE-FLOUR A PIECE OF MEAT OR FISH OR ANYTHING BECAUSE IT WILL GET GUMMY.

I'M GONNA SAUTE THESE JUST TWO MINUTES A SIDE, AND AFTER THAT, THEY'LL BE GOLDEN BROWN, AND YOU'RE GONNA BE ABLE TO SEE THE SAGE RIGHT THROUGH THE PROSCIUTTO.

NOW, THESE ARE PROBABLY ALMOST READY TO TURN.

THAT'S WHAT'S SO GREAT ABOUT THIS FOR A WEEKNIGHT MEAL: NO TIME AT ALL, JUST A MINUTE OR TWO PER SIDE.

AND THEN WE'LL JUST TURN THEM OVER.

SEE, ISN'T THAT A MIRACLE?

DON'T YOU LOVE IT, THE WAY THE WHOLE THING STICKS TOGETHER?

AND WHAT'S SO GREAT IS THE WAY THE SAGE COMES THROUGH, AT LEAST HERE IT DOES.

YOU CAN SEE THIS BEAUTIFUL VIBRANT SAGE, AND AS SOON AS THAT COMES OUT, WE'RE GONNA DEGLAZE WITH A LITTLE MARSALA.

NOW, MARSALA IS A FORTIFIED WINE.

IT'S ITALIAN.

I LIKE THE DRY VERSION.

YOU CAN GET IT QUITE SWEET, BUT THEN IT'S TOO SWEET.

IF YOU CAN'T FIND MARSALA, YOU CAN USE SHERRY.

IF YOU DON'T WANT TO USE ANY ALCOHOL, JUST LEAVE IT OUT.

JUST USE CHICKEN BROTH, WHICH IS GONNA--WHAT'S COME--HAPPENING AFTER THE MARSALA.

OKAY, SO THAT'S COOKED ENOUGH.

IT'S GOING BACK IN THE PAN, SO EVEN IF IT ISN'T QUITE COOKED THROUGH, WHICH--PROBABLY IT'S ALMOST COOKED THROUGH--I'M NOT GONNA WORRY ABOUT IT.

ANY TIME YOU ADD ALCOHOL TO A PAN, YOU WANT TO TAKE THE PAN OFF THE FLAME--I'M GONNA ADD ABOUT 1/3 OF A CUP--AND ADD THE ALCOHOL OFF FLAME, BECAUSE IF I ADDED IT ON FLAME, THERE'S A CHANCE THAT A LITTLE BIT MIGHT DRIP OR COME OVER THE SIDE AND IGNITE, AND THEN HERE YOU'VE GOT A BOTTLE IN THE PAN.

PAN IGNITES, BOTTLE IGNITES, NOT A PRETTY SCENE.

I KNOW IT SOUNDS LIKE, "OH, MY GOD, IT'S SO DANGEROUS."

IT'S NOT AT ALL AS LONG AS YOU FOLLOW THE RIGHT RULES, AND I'VE GOT SOME GORGEOUS HOMEMADE CHICKEN STOCK.

YOU ONLY NEED ABOUT 1/2 A CUP, BUT WHENEVER I'M MAKING A SAUCE--THIS IS A CUP I'VE GOT HERE--I ALWAYS START WITH A LITTLE MORE, 'CAUSE SOMETIMES IT REDUCES TOO MUCH AND YOU NEED TO ADD A LITTLE MORE, SO I'M GONNA GO WITH ABOUT 1/2 A CUP.

WE'RE GONNA NEED ABOUT HALF OF THIS--A LITTLE MORE THAN HALF OF A 14-OUNCE JAR OF ARTICHOKE HEARTS.

THIS HAS BEEN PACKED IN OIL.

YOU CAN GET IT PACKED IN WATER.

YOU CAN GET THEM FROZEN.

THE FROZEN HAVE THE LEAST FLAVOR.

I DON'T REALLY RECOMMEND THAT.

YOU CAN CUT THESE UP OR NOT CUT THESE UP, DEPENDING ON HOW MUCH YOU WANT TO GET INTO EACH BITE.

THESE ARE REALLY QUITE PRETTY, THESE ARTICHOKE HEARTS.

I'M GONNA ADD THAT--I'M NOT GONNA CHOP IT.

I LIKE THE WAY IT LOOKS.

THAT'S THE MOOD I'M IN TODAY.

THAT'S THE FUN THING ABOUT COOKING.

SO I'M GONNA PUT THE CHICKEN RIGHT BACK IN.

AND NOW YOU'RE GONNA SEE IT'S GONNA THICKEN A LITTLE BIT JUST FROM THE FLOUR THAT WAS STILL LEFT ON THE CHICKEN.

AND WE'RE JUST ABOUT THERE.

I'M GONNA FINISH THIS WITH A LITTLE BIT OF BUTTER, SO FIRST, I'M GONNA GET THE CHICKEN ON THE PLATE.

AND I'M GONNA FINISH IT WITH JUST ONE TABLESPOON OF BUTTER, AND THEN WHAT HAPPENS IS IT'S JUST GONNA THICKEN THE SAUCE, AND WE'RE GONNA TURN IT OFF AND SWIRL IT, AND NOW WE'VE GOT OUR SAUCE.

MY FAMILY LOVES THIS DISH, AND IT DOES SEEM MORE SPECIAL ON A WEEKNIGHT.

I HAVE SOME SPINACH WITH GARLIC AND COUSCOUS I'M GONNA ADD TO THIS PLATE.

CHICKEN SALTIMBOCCA WITH ARTICHOKE SAUCE: AN EASY ENTREE FOR TWO FOR ANY NIGHT OF THE WEEK.

LET'S GET SOME EGGS.

>> SURE.

>> Sara: AND WHAT SIZE WOULD YOU SAY THESE ARE?

>> THESE ARE BASICALLY, RIGHT NOW, LARGE, MAYBE SOME EXTRA LARGE.

>> Sara: HOW MUCH DO I OWE YOU?

>> $4.50, PLEASE.

>> Sara: AT FIRST GLANCE, THIS RECIPE MIGHT SEEM A LITTLE ODD.

I MEAN, EGGS AND RED WINE?

BUT IT'S ACTUALLY BASED ON A CLASSIC FRENCH RECIPE CALLED OEUFS EN MEURETTE, AND IT'S AMAZING.

YOU THINK ABOUT IT, EGGS, EH, THEY'RE A LITTLE FLAT, SO THEY COULD USE THE ACID FROM THE RED WINE, AND THE RED WINE ALSO GIVES A GREAT DEPTH OF FLAVOR, AND WHAT'S PERFECT ABOUT THIS DISH IS THAT IT'S BAKED, AND IT SHOULD MAKE YOU THINK ABOUT OTHER THINGS TO DO WITH EGGS.

IN THE OVEN, YOU CAN PUT ALMOST ANYTHING IN A LITTLE SKILLET AND PUT EGGS ON TOP AND BAKE IT, AND IT'S JUST SUCH AN EASY WAY TO COOK THEM, AN EASY DINNER TO MAKE, AND IT'S NOT MUCH MESS, SO I HAVE ABOUT THREE STRIPS OF BACON I'M COOKING OVER A MEDIUM HEAT HERE, AND WE'RE GONNA SAVE A LITTLE BIT OF THE BACON FAT.

WE GOT GOOD RUSTIC BREAD.

I'M GONNA RUB IT WITH A CLOVE OF GARLIC JUST TO GET THAT LITTLE GARLICKY TASTE IN THERE, AND WE'RE NOT GONNA TOAST IT FIRST BECAUSE IT ENDS UP TOASTING IN THE OVEN.

THIS IS--EVERYTHING HAPPENS IN THE OVEN.

SO WE'RE GONNA PUT THIS IN HERE.

YOU COULD USE ANY BREAD THAT YOU LIKE, BUT I LIKE THE RUSTIC STYLE.

I ALWAYS LIKE THE RUSTIC STYLE.

IT JUST HAS SUCH GREAT FLAVOR.

AND THEN THE SAME GARLIC THAT I JUST USED TO RUB IT WITH, I'M GONNA MINCE, AND WE'RE GONNA SAUTE THIS IN OUR BACON FAT.

OKAY, NOW SHALLOTS.

SHALLOTS ARE GREAT BECAUSE THEY'RE IN THE ONION FAMILY, BUT THEY'RE NOT AS STRONG AS ONION.

ALL RIGHT, SHALLOT GOES IN THE PAN WITH THE GARLIC.

THAT'S A LOT OF SHALLOT, BUT I DON'T CARE.

I LIKE IT.

WE'RE JUST GONNA GET THEM SOFTENED, MAYBE A LITTLE BIT OF COLOR, BUT YOU DON'T WANT TO GET TOO MUCH COLOR.

THE TROUBLE WITH GARLIC WHEN YOU DO THAT IS IT GETS SORT OF BITTER.

LET ME MEASURE MY WINE.

WE'RE GONNA BE ADDING DRY RED WINE.

THERE'S MANY DRY VARIETIES YOU COULD USE SUCH AS A CABERNET, A MERLOT, A PINOT, A SHIRAZ, A ZINFANDEL, SANGIOVESE.

THERE'S SO MANY OUT THERE, AND WE'RE GONNA ADD ABOUT 3/4 OF A CUP OF PINOT NOIR.

WE'RE GONNA REDUCE IT ALL THE WAY DOWN SO IT'S NOT QUITE SO ACIDIC.

ALL RIGHT, SO OFF HEAT, I'M GONNA ADD THE WINE, ALTHOUGH WINE DOESN'T USUALLY CATCH FIRE.

I'M GONNA GO WITH A LITTLE MORE, MAYBE MORE LIKE 1/2 A CUP.

IT'S SORT OF UP TO YOU HOW MUCH OF A STRONG WINE FLAVOR YOU WANT.

WE'RE JUST GONNA SIMMER THIS DOWN UNTIL WE GET A COUPLE OF TABLESPOONS AND IT'S CONCENTRATED.

WE'RE MAKING BEURRE MANIE HERE.

WE NEED A TABLESPOON OF UNSALTED BUTTER AND ABOUT 1/2 TABLESPOON OF ALL-PURPOSE FLOUR, AND THIS IS SOFT ENOUGH, THIS BUTTER.

I'M JUST GONNA MUSH IT TOGETHER.

YOU COULD ALSO THICKEN THIS WITH WHAT'S KNOWN AS A SLURRY, WHICH IS JUST FLOUR AND WATER WHISKED TOGETHER.

MY WINE IS JUST ABOUT REDUCED.

WE WANT IT ALMOST DRY, AND THEN I'M GONNA ADD SOME CHICKEN BROTH, AND HERE WE HAVE OUR CHICKEN BROTH, AND WE'RE GONNA USE ABOUT 1/2 A CUP.

IF IT GETS TOO THICK I ADD MORE, IF IT'S TOO THIN, I COOK IT DOWN.

THEN LET THAT SIMMER FOR A FEW MINUTES.

LET ME CRUMBLE UP--OR, I'M GONNA CHOP MY BACON, ACTUALLY.

THIS DOESN'T COME BACK INTO PLAY TILL LATER WHEN WE TOP OFF OUR BAKED EGGS WITH THE BACON, BUT MIGHT AS WELL GET IT READY.

LEAVING IT IN LARGE PIECES, SMALL PIECES.

OKAY.

JUST GONNA ADD A LITTLE SALT AND PEPPER, AND THEN WE'RE GONNA THICKEN IT.

IF YOU'RE GONNA USE PEPPER-- AND I HOPE YOU DO--IT'S A GREAT INGREDIENT, PLEASE ALWAYS USE FRESHLY GROUND.

THAT STUFF THAT'S BEEN SITTING AROUND IN THE JAR JUST DOESN'T HAVE GREAT FLAVOR.

SO I'M GONNA TAKE THIS OFF FOR HALF A SECOND AND JUST POUR A LITTLE BIT IN HERE.

THE WAY YOU'RE SUPPOSED TO ADD THIS KNEADED BUTTER TO A SAUCE IS TO JUST THROW IT IN IN BITS UNTIL YOU GET THE CONSISTENCY YOU WANT.

I FIND THAT RATHER PERILOUS.

I DON'T KNOW.

I END UP WITH DUMPLINGS, SO INSTEAD, I ADD A LITTLE BIT OF THE SAUCE TO THE BUTTER MIXTURE AND SMOOTH IT OUT BEFORE I WHISK IT BACK INTO THE SAUCE, AND IF IT SEEMS TOO THICK AT THIS POINT, YOU CAN ADD A TINY MORE CHICKEN--BIT OF CHICKEN BROTH.

ALL RIGHT, I'M GONNA SAY THAT'S GOOD, AND IT'S GONNA BAKE SOME MORE IN THE OVEN.

WE'LL GET RID OF THE REST OF THAT EXTRA FLOUR TASTE.

SO NOW WE'RE GONNA DIVIDE THIS BETWEEN OUR TWO CASSEROLE DISHES.

WE POUR IT RIGHT DOWN THE MIDDLE--LET ME JUST GET THIS OUT OF THE WAY--OF THE BREAD.

MAKE SURE IT-- GO AROUND THE BOTTOM.

THERE WE GO.

OKAY, NOW WE'RE GONNA PUT THE EGGS ON TOP.

AND WE'VE GOT LARGE FRESH EGGS.

SO NOW WE'RE JUST GONNA PUT THIS RIGHT ON TOP.

OOP!

OH, THERE THEY GO.

THIS IS NOT ROCKET SCIENCE, SO IT'S OKAY.

LET'S SEE IF I CAN KEEP THEM ON TOP.

IT'S FUN IF YOU CAN KEEP THEM IN THE MIDDLE, BUT AS I SAID, IT ISN'T ABSOLUTELY NECESSARY.

A LITTLE BIT OF SALT, A LITTLE BIT OF PEPPER.

NOW, I'VE PREHEATED THE OVEN TO 350 DEGREES.

I'M GONNA POP THEM IN.

THEY TAKE ANYWHERE FROM 12 TO 16 MINUTES, DEPENDING ON HOW WELL-DONE YOU LIKE YOUR EGGS.

ALL RIGHT, I'M GONNA GO PICK SOME FRESH HERBS TO CHOP UP AND PUT ON TOP.

YUM.

SO DEPENDING ON HOW YOU LIKE THEM DONE, YOU COOK THEM MORE OR LESS.

THEY CAN BE REALLY RUNNY.

THEY CAN BE LESS RUNNY.

I'M GONNA JUST LET THAT SIT FOR A SECOND WHILE I GET THE REST OF THIS READY.

GONNA CHOP MY CHIVES.

AND I LIKE CHIVES, BUT WHAT WOULD BE VERY FRENCH HERE WOULD BE TARRAGON.

CERTAINLY PARSLEY ALWAYS WORKS.

AND THEN I'VE GOT SOME ASPARAGUS TO PUT ON THE SIDE.

MY THOUGHT WAS--I BLANCHED THEM.

YOU CAN BLANCH THEM AHEAD.

THAT MEANS JUST BOIL THEM QUICKLY FOR A FEW MINUTES.

DON'T COMPLETELY FINISH COOKING THEM.

I'M GONNA HEAT THEM IN A LITTLE BUTTER.

OKAY.

AND THAT IS ALL THEY NEED, AND IT'S VERY APPROPRIATE IN THIS DISH TO HAVE A LITTLE BUTTER, SALT.

OKAY, WE'VE GOT TO PUT THAT BACON AROUND THE EDGES.

WHAT A COZY MEAL FOR TWO.

EGGS BAKED IN RED WINE.

ALTHOUGH I'M NOT A FOOL FOR TRADITIONAL CHEESECAKE, I'M VERY PARTIAL TO CHOCOLATE CHEESECAKE.

AND I HAVE TO SAY, THIS IS A VERY SPECIAL CHOCOLATE CHEESECAKE BECAUSE YOU EAT IT WARM.

AND IT'S GOOD ALL BY ITSELF OR WITH RASPBERRIES OR WITH WHIPPED CREAM.

I HAVE ABOUT 3 1/2 OUNCES OF BITTERSWEET CHOCOLATE, AND WE'RE GONNA MELT IT IN A BOWL SET OVER A PAN OF BARELY SIMMERING WATER.

WE'RE GONNA GET OUR CREAM CHEESE ON.

THIS IS FULL FAT, BUT YOU KNOW, I REALLY LIKE THE 1/3 LESS FAT CREAM CHEESE, ALSO KNOWN AS NEUFCHATEL.

IT'S A FRESH CHEESE IN FRANCE, BUT ALL THE REGULAR BRANDS HERE ARE MAKING THE 1/3 LESS FAT CREAM CHEESE, AND I LIKE IT 'CAUSE IT TENDS TO BE LESS GUMMY.

WE'RE GONNA ADD VANILLA.

IT ALWAYS SEEMS SO FUNNY THAT YOU ADD VANILLA TO A CHOCOLATE DESSERT, BUT THEY--THEY WORK WELL TOGETHER.

USE THE REAL MCCOY, A TEASPOON, AND WE'RE ACTUALLY GONNA USE VANILLA SUGAR TOO BECAUSE THAT'S WHAT I HAPPEN TO HAVE IN-HOUSE TODAY.

LET ME TURN THIS UP JUST A LITTLE MORE SO IT GETS--MELTS A LITTLE QUICKER AND THEN STIR, BUT WHEN YOU'RE MELTING CHOCOLATE, YOU WANT TO MAKE SURE THAT NO WATER GETS INTO IT 'CAUSE IT WILL SEIZE UP AND THAT ALSO YOU DON'T COOK IT OVER DIRECT HEAT, OR IT WILL GET GRAINY AND SCORCHED.

OKAY, LET ME GO GET MY SUGAR AND MY FLOUR.

NOW, I SET THIS UP, AND I--I JUST ALWAYS HAVE THIS IN-HOUSE.

I TAKE A COUPLE OF VANILLA BEANS, AND I SPLIT THEM, AND I PUT THEM JUST IN WITH MY SUGAR.

I'M GONNA MEASURE 1/4 CUP PLUS TWO TABLESPOONS OF MY SUGAR.

AND I'M GONNA ADD TWO TEASPOONS OF ALL-PURPOSE FLOUR, AND THIS IS SO RIDICULOUSLY EASY.

THIS IS THE PERFECT CANDIDATE FOR AN OOEY-GOOEY CHOCOLATE DESSERT ON A WEEKNIGHT.

I'M GONNA STIR THIS UP, GIVE MY CHOCOLATE A LITTLE CHECK, AND YOU KNOW, NOTHING FANCY HERE, JUST WITH A FORK, VERY EASY.

YEAH, LET ME TURN THIS DOWN.

WE DON'T WANT IT TO BE TOO HIGH.

THE FINER YOU CHOP THE CHOCOLATE, THE FASTER IT WOULD MELT, AND YOU KNOW WHAT?

IF YOU WERE FEELING LIKE YOU JUST WANTED TO USE CHOCOLATE CHIPS, THAT WOULD BE FINE TOO.

YOU WOULDN'T GET QUITE THE SAME DEPTH OF FLAVOR AS YOU DO WITH THE BITTERSWEET DARKER CHOCOLATE.

WHEN I WAS DEVELOPING MY COOKBOOK, MY PARTNER ON THE COOKBOOK, JOANNE, MADE THIS AT HOME.

EVERYTHING WAS MADE AT HOME.

WE TASTED EVERYTHING AT HOME, AND SHE HAD JUST TAKEN IT OUT OF THE OVEN, AND SHE WAS GETTING READY TO LET IT COOL, AND I SAID "OH, I CAN'T WAIT.

I'VE GOT TO TASTE IT RIGHT NOW," SO I TASTED IT PRETTY MUCH FIVE MINUTES OUT OF THE OVEN, OR MAYBE I DIDN'T EVEN WAIT THAT LONG, AND SUDDENLY IT WAS LIKE BELLS WENT OFF.

"WOW, A HOT CHEESECAKE.

A HOT CHOCOLATE CHEESECAKE.

HOW MUCH MORE EXCITING IS THAT THAN A REGULAR CHILLED CHEESECAKE?"

WELL, TRUST ME.

IT'S THAT MUCH MORE EXCITING.

NOT THAT THIS IS BAD WHEN IT'S COLD, BUT WOW, IT'S ETHEREAL WHEN IT'S HOT.

OKAY, IT MELTED, AND NOW I'M GONNA ADD THE CHOCOLATE TO MY CREAM CHEESE MIXTURE.

DON'T WANT TO WASTE ANY OF THIS DELICIOUS CHOCOLATE BECAUSE WE ONLY HAVE 3.5 OUNCES.

OKAY.

NOW WE'RE GONNA WHISK THIS UP BEFORE WE ADD OUR FLOUR-SUGAR MIXTURE.

AND THE SOFTER THE CREAM CHEESE--SO LET IT COME T ROOM TEMPERATURE BEFORE YOU DO THIS--THE FASTER THIS ALL WILL GO.

AND THEN IN GOES MY FLOUR AND SUGAR MIX.

OKAY.

ONE LAST THING IS THE EGG.

OKAY.

I'M GONNA QUICKLY BUTTER MY CASSEROLE.

I'M GONNA MAKE IT IN THIS CUTE LITTLE CONTAINER.

YOU COULD DO FOUR INDIVIDUAL ONES.

THIS REALLY ACTUALLY IS ENOUGH FOR FOUR, BUT THAT'S OKAY.

I'M GONNA SHARE IT WITH MY SWEETIE ON THE FIRST NIGHT, AND THEN LATER ON, WE CAN REVISIT IT WHEN IT'S COLD, BUT THE FIRST TIME AROUND, WE'RE GONNA SPOON SOME OUT AND HAVE IT HOT.

YOU WANT TO GET ALL THE SIDES.

YOU WANT TO BUTTER IT REALLY WELL SO IT DOESN'T STICK.

SO NOW WE'RE GONNA POP THIS IN THE OVEN.

350 FOR 20 TO 25 MINUTES, AND I WOULD CHECK IT AT THE EARLY END.

CHECK IT MAYBE EVEN AT 18, BECAUSE YOU DON'T WANT TO OVERCOOK IT.

ALL RIGHT, SO WHILE THAT BAKES, I'M JUST GONNA TIDY UP AND GET MY GARNISHES TOGETHER.

OH, BOY, THAT LOOKS DELICIOUS.

NOW, YOU SEE, IT'S A LITTLE JIGGLY IN THE CENTER.

THAT IS JUST FINE.

WE DON'T WANT IT TOTALLY FIRM ALL THE WAY, 'CAUSE WE WANT IT TO BE OOEY-GOOEY, AND I'M GONNA DO WHAT I CAN TO JUST WAIT FOR TWO OR THREE MINUTES BEFORE WE SCOOP IT OUT, AND THEN WE'RE READY TO SERVE.

ALL RIGHT, NOW IT'S TIME TO BUILD DESSERT.

WOW, LOOK AT THAT.

SO A NICE SPOONFUL, AND I CAN SEE IT'S STILL WONDERFULLY MOIST IN THERE, AND THEN JUST A LITTLE BIT OF WHIPPED CREAM.

YOU CAN LEAVE THE WHIPPED CREAM OFF IF YOU WANT, BUT I LIKE THE CONTRAST OF THIS EXTRA CREAMY WHIPPED CREAM, AND THEN RUTHIE LIKES RASPBERRIES.

ACTUALLY, I LOVE RASPBERRIES AND CHOCOLATE TOO.

WHY NOT?

AND FINALLY, THE LITTLE BOW: SOME MINT.

WOW, THAT IS GORGEOUS.

THESE DINNERS FOR TWO RECIPES CAN EASILY BE DOUBLED FOR DINNER FOR FOUR, AND WHETHER YOU'RE LOOKING FOR SOMETHING SPECIAL TO MAKE FOR THE ONE YOU LOVE OR SIMPLY CRAVE A LITTLE NEW INSPIRATION NOW THAT YOUR KIDS HAVE LEFT THE NEST, I HOPE YOU'LL GIVE THESE DISHES A WHIRL.

I'M SARA MOULTON.

I'LL SEE YOU NEXT TIME FOR MORE WEEKNIGHT MEALS.

SARA'S WEEKNIGHT MEALS CONTINUES ONLINE.

FOR RECIPES, HELPFUL TIPS, MESSAGES, AND LOTS MORE, VISIT US ON THE WEB AT: FUNDING PROVIDED BY: >> male announcer: ACACIA VINEYARD IS PROUD TO SPONSOR SARA'S WEEKNIGHT MEALS.

WITH OUR HANDCRAFTED CHARDONNAY AND PINOT NOIR WINES, WE ENJOY SHARING THE EARTH'S BOUNTY AND THE SIMPLE JOY OF BRINGING FRIENDS AND FAMILY TO THE TABLE.

>> female announcer: AT SUBARU, WE BUILD VEHICLES LIKE THE VERSATILE SUBARU OUTBACK WITH SYMMETRICAL ALL-WHEEL DRIVE STANDARD AND PLENTY OF CARGO ROOM, BECAUSE SOME OF THE MOST ADVENTUROUS DAYS FALL IN BETWEEN THE WEEKENDS.

SUBARU: A PROUD SPONSOR OF SARA'S WEEKNIGHT MEALS.

>> MY MOM, SHE'S A MAGICIAN.

SHE TURNS WATER INTO SODA, SAVING THE PLANET FROM BOTTLES.

>> female announcer: SODA STREAM: PROUD TO SUPPORT THE MAGIC OF PUBLIC TELEVISION.

>> female announcer: KING ARTHUR FLOUR.

OVER 1,500 RECIPES ONLINE AT: