Gloriously decadent the way a holiday dessertshould be, this molten-centered chocolate cake finds an idealpartner in the warm caramel flavors of a Markham Cabernet Sauvignon.
Recipe: Molten ChocolateCake with Candied Walnuts
For the Cake:6 ounces semi-sweet chocolate2 ounces bittersweet chocolate3/4 cup unsalted butter3 egg yolks3 whole eggs3/4 cup granulated sugar3/4 cup all-purpose flour For the Walnuts:3 cups walnuts, toasted13/4 cup granulated sugarPinch kosher salt
For the Cake: Butter 8 six-ounce ceramicramekins and dust with flour. In a bowl over a double-boilermelt the butter and chocolate, set aside and let cool. In a mixingbowl, use electric mixer to combine eggs and sugar until paleyellow butter holds shape and forms ribbon on beaters. Blendflour into egg-sugar mixture with the mixer for 3 minutes. Addchocolate mixture being careful to incorporate everything; mixfor 2 more minutes. Pour about 6 ounces of batter into each ramekinand refrigerate for 1 hour.
In a preheated 475°F (245°C) oven,bake ramekins on a cookie sheet for 10 to 12 minutes or untilthey are puffed up and don’t jiggle when moved. Remove from ovenand serve immediately. Can be served with chocolate sauce orwhipped cream.
For the Walnuts: Cook sugar until meltedand slightly amber colored. Mix walnuts, sugar and salt together;being sure to coat the nuts and let cool on a non-stick surfacesuch as a slit pad or bakers paper.
Makes 8 servings.
Recipe by Colin Crowley, Executive Chefat Terlato Wines International.
Recipe and photograph provided courtesyof www.napavalleyholiday.com, through ECES, Inc., ElectronicColor Editorial Services.
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