The Register Citizen (Torrington, CT)
Pavé the way
Recipe for Geronimo Tequila Bar and Southwest Grill’s chocolate pavé
FOUND: Helen Pignon of Guilford wrote: “Thoroughly enjoy your column, especially the recipe-sharing portion. We had dinner at Geronimo Tequila Bar and Southwest Grill in New Haven and were totally blown away by the dessert called chocolate pavé (pa-vey), which had a liquor-based sauce with a flash of hot spice. Could you possibly secure the recipe?”
Helen, go out and buy some quality chocolate. Chef Arturo Franco-Camacho, the executive chef and culinary director of Geronimo Terquila Bar and Southwest Grill (New Haven, 271 Crown St., 203777-7700, geronimobarandgrill.com; Fairfield, 2070 Post Road) as well as Shell & Bones in New Haven, was willing to share the recipe.
Chef Franco says pavé is a French word for “paving stone.” If you are a chocolate lover as I am, you will savor each bite of this very rich, smooth and dense flourless cake that can be prepared gluten-free. To accompany this decadent treat, order a coffee flavored tequila.
Speaking of tequila, the restaurant, which will celebrate its 10th anniversary later this year, prides itself on serving the largest number of tequilas on the East Coast with 430 varieties! They hold the coveted “Award T” certification by the Mexican government’s Tequila Regulatory Council. But, tequila is only a part of what Geronimo is known for. Chef Franco, along with Chef de Cuisine Marcos Pineda, have created a menu that captures the influence of Santa Fe and the Southwest. The culinary artistry Chef Franco is known for prevails at Geronimo.
The Hatch green chile stew (fire-roasted Hatch chiles simmered with onion, tender pork and posole, served with house-made cornbread) was a winner at the Mac & Chili Challenge two years in a row.
Steak lovers will get their fix with the tomahawk steak; a bone-in ribeye rubbed with smoked salt and Montana seasonings, served with yucca fries topped with melted Gorgonzola, fried onion and jalapeño straws, chimichurri, and smoked tomato relish.
The molcajete (hot lava rock bowl filled with grilled steak, chorizo, chicken, shrimp, black beans, grilled red onion, grilled tomato, Oaxaca cheese, nopales, scallions, Chimayo chile and smoked tomato broth) bursts with flavor that will tantalize your palate.
For lighter fare, the Cowgirl Chop Salad (smoked salmon, Israeli couscous, tomato, arugula, dried currants, pepitas and corn served with poblano-ranch dressing) will fit the bill.
For private dining check out the “Cave Room” accommodating groups of 35 for a sit-down dinner or 50 for a cocktail party.
GERONIMO CHOCOLATE PAVE
3½ ounces unsweetened chocolate, coarsely chopped 4ounces semisweet chocolate, coarsely chopped 2sticks unsalted butter 6large eggs at room temperature, separated 1cup sugar, divided ¼ teaspoon salt 1teaspoon ground cinnamon 1teaspoon chipotle powder ½ cup golden raisins soaked in 2ounces of tequila ½ cup pine nuts, roasted
Preheat the oven to 350 degrees. Butter a 9-by-9-inch baking dish or a 13-inchround-2-inch-high pan and line with parchment paper. Butter the paper and dust the pan with flour (omit flour if you want it gluten-free) or cocoa powder, shaking out the excess. Set a medium heatproof bowl over simmering water and place unsweetened chocolate, semisweet chocolate and butter in the bowl. Heat until melted and smooth, stirring often. Set aside to cool.
Separate the 6 eggs and whisk the egg yolks with ½ cup sugar. Continue to whisk until the mixture forms a ribbon, about 10 minutes. Fold the yolk mixture into the melted chocolate.
In a separate bowl whisk the egg whites until foamy. Gradually add ½ cup of remaining sugar and salt. Continue to whisk until the mixture looks glossy. Fold the whites using a whisk into the chocolate mixture in three parts, add cinnamon and chipotle powder, raisins and pine nuts. Fold only until egg whites are incorporated.
Pour the batter into the prepared baking dish, smooth the top and bake for 35 to 40 minutes. The cake is done when the sides are set and the center is still slightly soft. Let the cake set completely. Invert the cake onto a baking sheet or plate, remove the parchment paper. Dust the cake with powdered sugar or top with whipped cream if desired.
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