Show 64: Excerpt - Chef KTD's Molten Chocolate Cake & Persephone Cocktail

EVERYONE LOVES CHOCOLATE, so here's a gooey chocolatey treat - and aphrodisiac cocktail - to end the evening with your Valentine this year.

Chef KTD Liz Madsen shows our producer, Sarah Gonzales, how to make a sweet, sexy and surprisingly easy dessert: molten chocolate cake and a "Persephone" cocktail that's sure to bring out the spring in anyone! 

Molten Chocolate Cake

• 1 cup butter (2 sticks)
• 8 oz semi-sweet chocolate
• 5 eggs
• 1/2 cup granulated sugar
• Pinch of salt
• 4 TB flour

Preheat oven to 450 degrees.

1. Melt butter and chocolate in a double-boiler on the stove or in microwave.
2. Beats eggs, sugar and salt until sugar dissolves.
3. Fold egg mixture into melted chocolate.
4. Add flour, stir until combined.
5. Fill ramekins half full. Or use muffin cups.
6. Bake for 8-10 minutes.
7. Serve with powdered sugar, berries and/or whipped cream.

(Note: for those with dinner reservations, you can do steps 1-5 ahead of time, just let batter return to room temp before baking.)

Persephone Cocktail/Mocktail

• 1/3 cup dried lavender
• 2/3 cup granulated sugar
• 2 oz pomegranate juice
• 2-3 oz frozen berries
• 2 oz vodka, rum, Champagne, or soda water

1. Place sugar and lavender in food processor or blender, whir together until fine.
2. Wet the rim of a glass, dip in lavender sugar.
3. Pour in pomegranate juice, add frozen berries instead of ice.
4. Top off with your choice of alcohol or soda water for a "mocktail".

Cheers and Happy Valentine's Day!

Liz is the pastry chef at Kinley's Restaurant in Anchorage. Check out the past episodes of Chef KTD: Chocolate Ganache with Fruit; Strawberry-stuffed French Toasts; Care Package Sugar Cookies.