CHOCOLATE LAVA CAKE WITH ESPRESSO WHIPPED CREAM AND CANDIED WALNUTS

Brian Crain, executive chef of Good Word Brewing and Public House, created this gooey chocolate treat to go with the brewery’s English porters. And cheers, each cake is enough for two.

For the cake: 3 whole eggs ½ cup sugar 6 tablespoons butter ½ cup bittersweet chocolate ¼ cup flour 1 teaspoon cocoa powder 1 tablespoon milk

In a stand mixer or with a hand mixer, cream eggs and sugar together until pale yellow and sugar is incorporated.

Over a double boiler, melt butter and chocolate.

Let chocolate mix cool slightly, then add to the mixing bowl with eggs and sugar. Mix on medium speed until fully incorporated.

Sift flour and cocoa powder into the mixing bowl. Mix on medium speed until flour is incorporated and then add milk. Heat oven to 375 degrees. Prepare a baking sheet with parchment paper. Place 2 (4-inch) cake molds on the baking sheet and use cooking spray to coat the inside of the mold. Pour ½ of batter into each mold and smooth out toward the edges. Bake at 375 degrees for 7 minutes until cake has just begun to rise and form a crust on top. Do not overcook or you will lose the runny interior.

Let rest for 5 minutes then carefully remove the molds from around the cakes and use a wide spatula to transfer to 2 plates. Top with whipped cream and walnuts and serve warm.

For the whipped cream: 8 ounces heavy cream 2 tablespoons strong coffee or espresso 2 tablespoons powdered sugar 1 dash vanilla extract

Put a metal mixing bowl in the freezer until extremely cold. Add heavy cream, espresso, powdered sugar and vanilla, and whisk until stiff peaks are formed.

For the walnuts:

3 tablespoons dark brown sugar 1 tablespoon honey 2 tablespoons water Pinch of salt

½ cup toasted walnuts, chopped

In a small saucepan over medium heat, add sugar, honey, water and salt.

Once the sugar has dissolved and mixture begins to bubble around the edges, add the chopped walnuts. Toss the walnuts in the sugar mixture to coat and remove from heat. Put walnuts on a sprayed nonstick baking sheet or one lined with a silicone mat and bake at 325 degrees for 7 minutes. This can be done ahead of time.

Makes 2 cakes (serves 4).

Per serving: 977 calories (percent of calories from fat, 67), 16 grams protein, 65 grams carbohydrates, 7 grams fiber, 75 grams total fat (36 grams saturated), 250 milligrams cholesterol, 438 milligrams sodium.

Good Word Brewing’s Chocolate Lava Cake with espresso whipped cream and candied walnuts paired with Quantum Immortality English-style Porter.