Molten Chocolate Cake With Candied Walnuts

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.

In a mixing bowl, use electric mixer to combine eggs and sugar until pale yellow batter 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 (VOE - I cooked one after an hour of refrigeration and then several more after three hours of refrigeration and the creamy, gooey texture was the same in both cases).

In preheated 475 degree oven, bake ramekins on a cookie sheet for 10-12 minutes, or until they are puffed up and don't jiggle when moved. Remove from oven and serve immediately (VOE - despite the high temperature, these babies cool off quickly so you'll only need to let them rest for about five minutes before serving). Can be served with chocolate sauce or cocoa powder, whipped cream and candied walnuts (see below).

For walnuts:

3 cups walnuts, toasted

1 3/4 cups sugar

pinch of kosher salt

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 baker's paper.

PHOTOS BY LISA WATERMAN GRAY

Raspberry Muffins with Raspberry Bittersweet Glaze

It's the perfect time of year to enjoy plump, juicy berries available in every farmer's market and grocery store. And this chocolate lover knows that raspberry makes a wonderful pairing with dark chocolate. I also was in a major baking mood yesterday - something that happens at least once every couple of weeks :)

So out came my ancient muffin pans, new muffin papers, baking ingredients, and a saucepan paired with a small stainless steel bowl that creates a perfect double boiler for melting chocolate. I also plugged in the food processor, where I've whipped together countless recipes of quick banana bread.

These muffins take most of their sweetness from fresh raspberries and the silky chocolate glaze enhanced with a bit of raspberry liqueur. Adding a little sugar to the glaze will easily adjust the sweetness, plus a dollop of raspberry jam. They're great for dessert - or for breakfast!

Raspberry Muffins with Raspberry Bittersweet Glaze

Makes 12-15 muffins

1/2 cup oatmeal

1/2 cup walnuts

1/2 cup butter, softened

1/2 cup yogurt

1 1/2 cups whole wheat pastry flour

2 eggs

1/4 cup honey

1 pint fresh raspberries, rinsed and sorted

1 teaspoon baking soda

pinch of salt

1 teaspoon vanilla



Raspberry Bittersweet Glaze (see below)


fruit-sweetened raspberry jam



Preheat oven to 350 degrees. In food processor, pulse oatmeal and walnuts until ground fine. Add all other ingredients and blend thoroughly. Fill 12-15 cupcake papers 2/3 full. Bake for approximately 25 minutes or until toothpick comes out clean from center.


Cool for 10 minutes. Remove cupcake papers and add Raspberry Bittersweet Glaze:

3 ounces bittersweet chocolate
1-2 tablespoons raspberry liqueur
5 tablespoons water, to thin
sugar as needed, one teaspoon at a time


In double boiler, melt together chocolate and liqueur. Add water until mixture thins so it is spreadable. Add sugar if additional sweetness is desired, and more water to maintain thin consistency. Spread on muffins and then top each with 1/2 teaspoon jam. (VOE - may substitute fresh berries for jam)

Top each muffin with 1/2 teaspoon raspberry jam.