Ease of Preparation: Easy
Yield: 8 servings
Poached Figs
Ingredients:
2 cups (480ml) dry red wine
¼ cup (60ml) honey
¼ cup (60ml) sugar
1 cinnamon stick
3 whole cloves
8 dried figs, halved
Method:
To make the figs, combine wine, honey, sugar, cinnamon, cloves, and figs in a large saucepan.
Bring to a simmer over medium heat.
Cover and simmer figs for 25-30 minutes.
Remove figs from the syrup and reserve.
Continue reducing syrup over medium-high heat until it reaches ½ cup of syrup.
Remove cinnamon stick and cloves, and add figs back in the syrup.
Remove from heat and reserve for plating.
Holiday-Spiced Molten Chocolate Cake
Ingredients:
¾ cups (180ml) butter, plus extra for greasing ramekins
4 tablespoons flour, plus extra for dusting ramekins
1 cup (240ml) chopped bittersweet chocolate
3 whole eggs, beaten
2 egg yolks, beaten
1 teaspoon (5ml) vanilla extract
1/3 cup (80ml) brown sugar
1 teaspoon (5ml) finely ground espresso beans
¼ teaspoon (2ml) salt
¼ teaspoon (2ml) finely ground cinnamon
¼ teaspoon (2ml) finely ground nutmeg
¼ teaspoon (2ml) finely ground cardamom
Poached Figs, for garnish
Whipped cream, for garnish
Method:
Butter the inside of the ramekins and lightly dust with flour.
Preheat oven to 450 F (230 C).
Place a metal mixing bowl over a saucepan with simmering water over medium heat.
Add butter to mixing bowl and heat until completely melted.
Add chocolate and heat until completely melted, then whisk together with the butter.
In a separate mixing bowl, whisk together eggs, egg yolks, vanilla, brown sugar and salt using a hand mixer for 4-5 minutes, until mixture is light and fluffy.
Add melted chocolate and butter mixture to the egg mixture, and mix for 1 minute.
Add cinnamon, nutmeg, cardamom and flour, and mix for 1 minute, or until perfectly smooth.
Spoon the batter into the ramekins, leaving ½-inch from the top.
Place ramekins on a baking tray and then into the oven.
Bake for 10 minutes and remove from heat.
Let rest for one minute, then turn cake over onto a plate to remove from the ramekin.
Serve cakes warm and garnish with whipped cream and poached figs.
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