Molten Chocolate Cake & Red Wine Strawberry Sauce Smothered Ice Cream
Fairfax Wine and Spirits says: Kopke Ruby Port-$14.99
Marczyk Fine Wines says: Degani Amarone Della Valpolicella-$59.99
• 4 Tbs unsalted butter, room temp, plus more for greasing muffin tins
• 1/3 cup granulated sugar, plus more for muffin tins
• 3 large eggs
• 1/3 cup all-purpose flour
• 1/4 tsp salt
• 8 ounces bittersweet chocolate, melted
• Confectioners’ sugar, for dusting
• Whipped Cream, for serving
Preheat oven to 400 degrees. Generously butter 6 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until fluffy. Add eggs one at a time, beating well after each addition. With the mixer on low speed, beat in flour and salt until just combined. Beat in chocolate until just combined. Divide batter evenly among prepared muffin cups.
Place muffin tin on a baking sheet; bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes. Remove from oven; let stand 10 minutes.
To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners’ sugar, and serve with whipped cream, if desired.
Red Wine Strawberry Sauce
• 2 pints strawberries, stems removed
• 1/4 cup sugar
• 1/3 cup dry red wine
• One 3-inch-long cinnamon stick
• 1/8 tsp freshly ground pepper, or to taste
• 1 pint vanilla ice cream, slightly softened
• 4 sprigs fresh mint, for garnish
If strawberries are small, cut in half; if large, cut in quarters.
Combine sugar, red wine, and cinnamon stick in a large skillet; cook over medium-high heat until sugar dissolves, about 3 minutes.
Add strawberries and pepper; cook until berries soften slightly, 4 to 5 minutes. Remove from heat, discard cinnamon stick, and divide berries and sauce among dishes; serve with vanilla ice cream and a sprig of mint,
Recipe Roundup February 2012