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Classic Food & Wine

Written for Paper Palate on The Well Fed Network

I will admit… I have been a little disenchanted with some of the latest issues of Food & Wine magazine. Usually, I am able to flip through the magazine and bookmark a good handful of recipes to add to my “I will make this someday list“. Lately, however, I have bookmarked less and less.

This is why I was pleasantly surprised when the 30th Anniversary Issue arrived in my mailbox and the number of recipes that piqued my interest more than made up for the lack of recipes I had bookmarked in recent months. This issue of Food & Wine magazine takes us back to what I consider to be classic Food & Wine style… recipes that are elegant and unique, yet not so overwhelmingly complicated that it turns novice cooks away.

More...Some of the recipes that caught my eye were Chunky Guacamole with Cumin, Watermelon Salad with Feta, Triple-Tomato Penne, Caramelized Black Pepper Chicken, Skillet Apple Charlotte, Chipotle Shrimp Tostadas, Stir Fried Five Spice Pork with Lettuce Cups, and my favorite… Molten Chocolate Cake with Caramel Filling.

Thank you Food & Wine for bringing classic back and sharing with us some of the trends of the past and the future.  I can only hope that one trend that falls into my mailbox each month is a Food & Wine magazine packed with great recipes that readers like me love.

Molten Chocolate Cake with Caramel Filling

ingredients
  • 1 stick unsalted butter, plus melted butter for brushing
  • 1 tablespoon unsweetened cocoa powder
  • 1/4 cup plus 1 tablespoon all-purpose flour
  • 6 ounces dark chocolate (70 percent cacao), chopped
  • 1/2 cup granulated sugar
  • 3 large eggs, at room temperature
  • Pinch of salt
  • 4 heaping teaspoons of cold, store-bought caramel sauce
  • Flaky Maldon sea salt for sprinkling
  • Confectioners’ sugar for sprinkling
directions
  1. Preheat the oven to 425°. Brush four 6-ounce ramekins with melted butter. In a small bowl, whisk the cocoa powder with 1 tablespoon of the flour; dust the ramekins with the cocoa mixture, tapping out the excess. Transfer the ramekins to a sturdy baking sheet.
  2. In a medium saucepan, melt 1 stick of butter with the chocolate over very low heat, stirring occasionally. Let cool slightly.
  3. In a bowl, using an electric mixer, beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, 3 minutes. Using a rubber spatula, fold in the melted chocolate until no streaks remain. Fold in the 1/4 cup of flour.
  4. Spoon two-thirds of the batter into the prepared ramekins, then spoon 1 heaping teaspoon of caramel into each ramekin. Sprinkle with sea salt and cover with the remaining chocolate batter. Bake in the center of the oven for 16 minutes, until the tops are cracked but the centers are still slightly jiggly. Transfer the ramekins to a rack and let cool for 5 to 8 minutes.
  5. Run the tip of a small knife around each cake to loosen. Invert a small plate over each cake and, using pot holders, invert again. Carefully lift off the ramekins. Dust the warm cakes with confectioners’ sugar and serve immediately.
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Comments

  1. That is simply drool-worthy.

    Lauras last blog post..Vietnamese Salad (Bun) with Rice Vermicelli & Pork Tenderloin

  2. That is how I have been feeling about Bon Appetite lately. I will have to go buy that issue, sounds good.

    peabodys last blog post..A berry delicious Tuesday…

  3. Molten Chocolate Cake with Caramel Filling: Yes Please!!
    I’ll have to go get this issue of Food & Wine. Sounds good!

  4. Funny but this recipe caught my eye too! It looks amazing and i’m glad you tried it out. I also clipped some of the same recipes you did as well!

  5. Wow, this looks amazing!

    hollers last blog post..Peach, Mango & Ginger Smoothie

  6. I have been so dissatisfied with the magazine lately that I canceled my subscription. I agree that this issue looked better, but it still isn’t enough. Time to try something else.

    Kates last blog post..Do you B.Y.O.B?

  7. Love caramel. Love chocolate. Love cake. I think we have a winner here!

    Hot Garlics last blog post..Chocolate Choc Chip – White Chip Chippers

  8. Yum! I love caramel and chocolate together.

    rachels last blog post..Blackberry-Sour Cream Panna Cotta with Lemon Sauce

  9. Wow, that caramel sauce oozing out looks fabulous! I’d have bookmarked it as well. :)

    LyBs last blog post..Tuesdays With Dorie – Blueberry Sour Cream Ice Cream

  10. My sweet tooth must be coming back, because I am totally salivating over that oozing caramel. YUM!!

  11. I too am in love with this issue of Food and Wine. I’ve made the molten cakes too, just with a blackberry filling instead. Ooh, so good.

    tabicakess last blog post..granola bars

  12. I completely agree with you! Food & Wine magazine has been a huge disappointment these days. They are even publishing the exact same Watermelon and Feta salad recipe that Gourmet published two summers ago. Where is the creativity?

    BTW, it is a FABULOUS recipe. LOL

  13. Ohh, that looks good. I want to try the Chipolte Shrimp Tostadas. I cannot stand fishies, but I do like crab, shrimp and lobster occasionally. I started a “I Will Make This Someday” list because of you!
    ~Cat

    The Cat’s Pajamass last blog post..Harvesting Friends

  14. i personally feel that oozing caramel is one of the most beautiful thing two eyes can behold, and your delightful cake is no exception. frankly, it makes me a little weak in the knees. :)

    graces last blog post..layers of heaven

  15. Now THAT has me seriously salivating! I love it.

    Nicoles last blog post..Little Sticks of YUM!

  16. I too have to admit my love affair with Food and Wine has run it’s course. I did not renew. I went back to Gourmet. Alas, another food magazine to tempt me yet again! I go back and forth like a junior high girl with a crush. Keep up the good writing!

    Nella

  17. I love the caramel flowing out of the cake. Nice change from normal molten chocolate cakes.

    kamailes last blog post..What’s for Dinner? 8/10 – 8/16

  18. Oooh I love the caramel filling@ I too let my food and wine go, but they may win me back with recipes like this!

    Paulas last blog post..To dunk or not to dunk…

  19. Holy cow Kristen! You are trying to get me fat… I just know it! I just received the latest Simple and Delicious. I always find a lot of “must makes” in there too.

    Shalees last blog post..Free Friday

  20. That looks hiphuggingly good!!

    Margarets last blog post..GOAT’S CHEESE PUFF PASTRY SLICE

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