Wednesday, February 24, 2010
I only learned that February is National Chocolate Month a couple of days ago and I absolutely had to make something with dark chocolate today - despite the fact that we're still working on a small pan of brownies from last weekend. Some whipped cream remained from last week's citrus curd tart and there was plenty of chocolate in my cupboard so I got busy this afternoon.
I've been craving molten chocolate cake for quite a while. I visited my recipe file and sorted through a few different options before I settled on this one, from napavalleyholiday.com and Terlato Wines International.
I've given you the entire original recipe. However, I'm not a huge fan of candied nuts so I didn't use that part of the directions, myself. But this is one easy and luscious dessert - whether or not you add nuts. The recipe is also something that you can prepare ahead and then bake just before you share it with appreciative dinner guests.
Molten Chocolate Cake with Candied Walnuts
Makes 8 servings
6 ounces semi-sweet chocolate
2 ounces bittersweet chocolate
3/4 cup unsalted butter
3 egg yolks
3 whole eggs
3/4 cup sugar
3/4 cup whole wheat pastry flour
cocoa powder (my addition)
Butter 8 six-ounce ceramic ramekins and dust with flour. In a bowl over a double boiler, melt butter and chocolate, set aside and let cool.
Monday, February 22, 2010
I met Blanca Aldaco at Aldaco's Mexican Cuisine, in San Antonio's Historic Sunset Station, during a spring 2008 press trip. Her eyes sparkled and she spoke enthusiastically as she taught each of us how to make the ultimate margarita under her watchful eye. Aldaco then circulated through the dining room as we sat down to dinner, and served us the restaurant's signature avocado margarita.