Deserted Island Archive

A tapity tap island


Cheryl Vastola didn’t hesitate when asked what kind of island she had washed up on…”sandy with a flat rock right by the water.” We found out later that rock was the perfect place to practice her tap dancing. Cheryl was the castaway on Friday, January 17th. Here is a recording of the program, her list of 10 songs and the dessert she would bring with her, because it is after all a deserted island!

You Send Me – Sam Cooke
O Soave Fanciulla – Pavarotti La Boheme
Singin in the Rain – Gene Kelly
The Speed Test – Sutton Foster, Soundtrack from Thoroughly Modern Millie
Real Real Gone – Van Morrison
Thunder Road – Bruce Springsteen
Ain’t No Good – Cake
Better Things – Kinks
I Must Belong Somewhere – Bright Eyes
Why Shouldn’t We = Mary Chapin Carpenter

Chocolate Cassis Cake


Baking spray

12 Tbsp unsalted butter

10 ounces bittersweet or semisweet chocolate, chopped

½ cup unsweetened cocoa powder

6 Tbsp crème de cassis liqueur

1 tsp vanilla extract

5 large eggs at room temperature

1 cup sugar

¼ tsp kosher salt



6 ounces bittersweet or semisweet chocolate, chopped

¼ cup heavy cream

3 Tbsp crème de cassis liqueur

½ tsp vanilla extract



2 ½ pint boxes raspberries

1 pint strawberries

1/3 cup sugar

1/3 cup crème de cassis liqueur


Preheat oven to 350. Spray a 9-in. round springform pan with baking spray. Line bottom with parchment paper and spray it again. Melt butter and chocolate together in microwave on low power. Stir and cool 5 minutes. Whisk in cocoa powder, cassis, and vanilla and set aside. In an electric mixer with whisk attachment (or a hand mixer) beat eggs, sugar, and salt on high speed until pale yellow and triple in volume, 3-5 minutes. Pour the chocolate mixture into egg mixture and gently fold with a rubber spatula. Pour batter into pan and bake 35-40 minutes, until just barely set in the center. Cool in pan 30 minutes and release sides of pan. Carefully invert onto a flat serving plate, remove parchment and cool completely.

For the glaze, melt chocolate and cream together in microwave on low power. Stir until smooth. Whisk in cassis and vanilla. Allow to cool 10 minutes and spread over just the top of the cake.

Fifteen minutes before serving toss the berries with sugar and cassis. Serve on top of each piece.


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