My recipe for Molten Mexican Chocolate Cake can be made using the Hestan Cue Smart Pan

I love this molten chocolate cake recipe, which I playfully call El Mojado or “the wet one” because the cake is gooey on the inside. It is easy and almost foolproof.  On the more serious side, El Mojado also translates as “wetback” and is the name of a well-known song by Guatemalan singer-songwriter Ricardo Arjona. Probably the best-known interpretation of the song is by the Mexican supergroup, Los Tigres de Norte. The song recounts the story of an immigrant man who crosses the border but is unable to achieve his dreams and bears the heavy burden of the undocumented, not belonging, and face challenge after challenge. It reminds me of how incredibly lucky I have been.

The Rancho Gordo Stoneground Mexican chocolate I use in the recipe has a unique taste and texture, distinctive from that of the baking chocolate found in a typical American pantry. Made with piloncillo (hence the coarser texture) rather than sugar, the texture is grainier and the chocolate is quite sweet. The addition of cinnamon results in its signature flavor. It is sold in round or sometimes hexagonal tablets.

EL MOJADO

Molten Mexican Chocolate Cake

(Makes 8-10 servings)

BEFORE YOU START:

Bain Marie: a small saucepan with high sides, and a large heat-proof bowl

8-10 individual ramekins

½ oz. ice cream scoop

PRE-ASSEMBLE:

Cake Mix (A)

Ganache (B)

for the rest of the recipe, follow this link

 

Yukon Gold Vichyssoise

with

Truffle Crème Fraîche

Pair with Etude Carneros Grace Benoist Ranch Chardonnay

BEFORE YOU START:

6” CHEESECLOTH SQUARE FOR SACHET

KITCHEN TWINE TO TIE OFF SACHET

STOCKPOT

DIRECTIONS:

  1. Add the butter, onion, leeks, and sachet of thyme and garlic to a large pot over medium heat 

  2. Sweat for 20 minutes, watching carefully so the vegetables and butter do not turn brown. 

  3. Add the potato, water, chicken stock, and cream

  4. Lower the heat to medium-low and cook for 45 minutes to 1 hour

  5. Allow cooling enough so you can handle it safely

  6. Remove thyme sachet

  7. for ingredients list & the rest of the recipe, follow this link

Wild Mushroom Shepard’s Pie

Pair with Etude Fiddlestix Pinot Noir

A mix of mushrooms that are wild and cultivated are cooked in Pinot Noir in the style of Beef Bourguignon. There are baby sweet carrots, pearl onions, and parsnips. The vegetables are placed in a Dutch oven and a Yellow Finn potato crust forms over the top as the dish is baked. The golden brown potato crust makes for a compelling presentation.

For ingredients list and recipe. follow this link.

 
 

Follow Chef Garcia.