Molten Chocolate Cake with Candied Walnuts
The perfect treat for the wine drinker with a sweet tooth. For a decadent dessert, we recommend serving our Chocolate Pinot Noir sauce with our Molten Lava Cake.
- 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 all-purpose flour
- 3 cups walnuts, toasted
- 1-3/4 cup sugar
- Pinch Kosher salt
To prepare 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 mixing bowl, use electric mixer to combine eggs and sugar until pale yellow butter holds shape and forms ribbon on beaters. Blend flour into eggs-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 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. Can be served with chocolate sauce or whipped cream.
To prepare 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.