Wine Pairing: Chocolate Lava Cake with Vat 20 Port

December 06, 2014

Do you remember the post I wrote a few weeks ago, “Top Four Reasons Why Port is Amazing?” Well,ladies and gents, I have greatly underestimated this divine wine. There are not simply four reasons why Port is amazing, there are at least FIVE reasons why Port is amazing. Recently, I discovered that the fifth reason why Unionville Vineyard’s Port is amazing is because it pairs with chocolate - dark chocolate with sea salt or dark chocolate covered figs.  There could not be a more perfect pair - chocolate and Port! So for you tonight, and in celebration of our Vat 20 Port release this weekend, I have a pairing of Chocolate Lava Cakes with Raspberry Compote and Unionville’s Vat 20 Port.



ingredients

Yield: 2-3 cakes      Time: ~35 min
  • 2 tablespoons salted butter, plus more for muffin tin
  • 1/3 cup confectioners' sugar, plus more for muffin tin and serving
  • cocoa powder for dusting
  • 1 ounce semisweet baking chocolate, broken into pieces
  • 1 ounce bittersweet baking chocolate, broken into pieces
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon espresso powder
  • Pinch salt
  • 3 tablespoons all-purpose flour
  • nonstick spray

directions

  • Preheat your oven to 400 degrees.
  • Spray your muffin tin with a nonstick spray, such as PAM.
  • Dust the muffin tin with confectioners’ sugar and cocoa powder.

  • Place the butter and chocolate in a microwave-safe bowl. Microwave on high in 20-second increments. Use a whisk or fork to stir after each increment.  
  • While the chocolate is melting, whisk together the egg, egg yolk, sugar, espresso powder, and salt. Once the chocolate mixture is melted, whisk it into the egg mixture to combine. Add flour and whisk just until combined - take care to not overmix.
  • Pour batter into prepared muffin tins. Fill the empty muffin tins with water so that your lava cakes cook evenly. 

  • Bake until the top has just set and a toothpick inserted in center comes out wet, 5-6 minutes. It is better to under-bake than over-bake!
  • Cool cakes for 10 minutes on a wire rack. Use a knife to loosen the cakes and serve inverted. Immediately top with Raspberry Mint Compote.





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