Pappy, Although you make a good argument against secondary poisoning, there seem to be several Internet sites that warn about it when using anticoagulants. I don't have any first-hand experience witnessing secondary poisonings, but Googling "brodifacoum secondary poisoning" pulls up a lot of sites. However on primary unintentional poisoning, I've witnessed it first-hand. When I was a kid, I lost an Airdale terrier to rodent bait. It was a puppy, and we weren't sure it got into the bait, until it was too late. However, I don't know if it was an anticoagulant poison, or something like zinc phosphide. Either way, with second generation anticoagulants that kill with a single feed, or zinc phosphide, I think there could be risk. My original point was that with non-label use of rat bait, if an accidental poisoning happened, it could incur more liability than with PoP alone. Additionally it doesn't appear dogs and cats are as susceptible to hypercalcemia, as rodents are, so there is probably less danger of unintentional poisoning when PoP is used as the sole active ingredient.

Here you go! 1st the Bon Appetit recipe-- not the one that I made on Sat. Flourless Chocolate Cake with Chocolate Glaze 10 12 servings Bon Appetit January 1999 Cake 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped ¾ cup (1 ½ sticks) unsalted butter, cut into pieces 6 large eggs, separated 12 tablespoons sugar, divided 2 teaspoons vanilla extract Glaze ½ cup whipping cream ½ cup dark corn syrup 9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped Chocolate shavings or Gold-brushed Chocolate Leaves For Cake: Preheat oven to 350 F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper, butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often. Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan. Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall). Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper. For Glaze: Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Place cake on rack set over baking sheet. Spread ½ cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) Garnish with chocolate shavings or leaves. Serve at room temperature. 2nd: Passover Flourless Chocolate Torte Makes 10 servings: 8 ounces bittersweet (not unsweetened) or semi-sweet chocolate, chopped (I used chips) 1 C. (2 sticks) unsalted butter or margarine 8 large egg yolks 1 C. plus 1/3 C. sugar 5 large egg whites paper doily fresh raspberries (optional) raspberry sauce (see recipe) Preheat oven to 350 degrees F. Line bottom of 9 inch springform pan w/ 2 3/4 inch high sides with parchment or wax paper. Stir chocolate and margarine in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool until lukewarm. Using electric mixer, beat yolks and 3/4 cup sugar in large bowl until pale and very thick, about 4 minutes. Add chocolate mixture in 2 additions and beat until well blended. Using clean dry beaters, beat egg whites in another large bowl until foamy. Gradually add 1/4 cup sugar and beat until whites are stiff but not dry. Fold 1/3 of whites into chocolate mixture. Fold in remaining whites in 2 additions. Transfer batter to prepared pan. Bake torte until crust forms on top and tester inserted into center comes out with some moist batter and some moist crumbs still attached, about 55 minutes (top may crack). Run small sharp knife around torte to loosen. Cool in pan on rack (torte will fall and crack). Remove pan sides. Invert torte onto platter. (Can be prepared 1 day ahead and covered with cake dome and stored at room temperature.) Grind 1/3 cup sugar in blender until fine powder forms. Place doily atop torte. Sift ground sugar over doily; gently remove doily. Garnish torte with raspberries, if desired. Serve with raspberry sauce. ( I sprinkled powdered sugar over top instead of grinding my own.) Raspberry Sauce: 2 12oz. packages frozen unsweetened raspberries, thawed with juices 1 C. sugar Puree raspberries with juices and sugar in processor until smooth. Transfer mixture to strainer set over bowl; press on solids to extract as much liquid as possible. Discard solids in strainer. (can be made 2 days ahead and refrigerated)

Sheila - The recipe I used is linked in my original post. The only change I made after the beta test version is that I strained the fresh raspberries before combining with the seedless jam. I found the seeds detracted from the smooth decadence of the torte. I do not bake often, but did not find the torte to be difficult.

I completely understand what you're saying, chloebud. I was also going to have lascatx double check the amounts she provided in case there might have been a typo somewhere. But, if hers turned out fine, then it'll be user error on this end. :) After the initial knead and refrigeration, the dough is actually fairly crumbly (probably due to the ground walnuts); and it takes a few minutes of handling before it becomes what I consider a perfect dough for rolling. That said, this time around I found I had to roll to 1/4", refrigerate the rolled dough to chill again -- pulled out the sheet cold, immediately cut, placed onto pan and baked. Even starting off with chilled dough, the cookies are done @ 11 minutes (tops) at 325 convection bake.