Gloriously decadent the way a holiday dessert
should be, this molten-centered chocolate cake finds an ideal
partner in the warm caramel flavors of a Markham Cabernet Sauvignon.
Molten
Chocolate Cake with Candied Walnuts
- For the Cake:
- 6 ounces semi-sweet chocolate
- 2 ounces bittersweet chocolate
- 3/4 cup unsalted butter
- 3 egg yolks
- 3 whole eggs
- 3/4 cup granulated sugar
- 3/4 cup all-purpose flour
- For the Walnuts:
- 3 cups walnuts, toasted
- 13/4 cup granulated sugar
- Pinch kosher salt
- For the Cake: Butter 8
six-ounce ceramic ramekins and dust with flour. In a bowl over
a double-boiler melt the butter and chocolate, set aside and
let cool. In a mixing bowl, use electric mixer to combine eggs
and sugar until pale yellow butter holds shape and forms ribbon
on beaters. Blend flour into egg-sugar mixture with the mixer
for 3 minutes. Add chocolate mixture being careful to incorporate
everything; mix for 2 more minutes. Pour about 6 ounces of batter
into each ramekin and refrigerate for 1 hour.
- In a preheated 475°F
(245°C) oven, bake ramekins on a cookie sheet for 10 to 12
minutes or until they are puffed up and don't jiggle when moved.
Remove from oven and serve immediately. Can be served with chocolate
sauce or whipped cream.
- For the Walnuts: Cook
sugar until melted and slightly amber colored. Mix walnuts, sugar
and salt together; being sure to coat the nuts and let cool on
a non-stick surface such as a slit pad or bakers paper.
Makes 8 servings.
Recipe by Colin Crowley,
Executive Chef at Terlato Wines International.
Recipe and photograph provided courtesy
of www.napavalleyholiday.com, through ECES, Inc., Electronic Color Editorial Services.
