Mocha Molten Lava Cake with Riesling Poached Pear

Ingredients

Featured ingredient: Elite Espresso Coffee 10 oz. Bag Ground

Cake:

• • Non-stick baking spray, for spraying ramekins
  • 1 stick butter
  • 1/4 c bittersweet chocolate chips
  • 1/4 c semisweet chocolate chips
  • 1 c powdered sugar
  • 2 whole eggs
  • 2 egg yolks
  • 1/2 tsp vanilla extract
  • ¼ tsp almond extract
  • 4 Tbsp. brewed Door County Espresso
  • 1/2 c all-purpose flour, sifted

Pear Topping:

• • 2 ripened Bosc pears, halved, seeded and peeled
  • 1/4 bottle of Riesling
  • 1 cup water
  • 2 Tbsp. brown sugar
  • ¼ tsp vanilla extract

Instructions

*Note: Prepare pear topping first. While pear syrup is cooking, prep cake ingredients and gather cooking utensils.

Pear Topping:

1. 1. In a large saucepan, add Riesling, water, sugar, vanilla extract over medium-high heat. Allow mixture to come to a boil, dissolving the sugar.
   2. Add the pear halves to the pot and reduce heat to medium
   3. Simmer about 5 minutes, or until pears fork easily inserts into pear
   4. Remove pears from pot, and allow them to cool on a large plate
   5. With liquids remaining in the pot, increase heat to high allowing mixture to form syrup, about 10-12 minutes then remove saucepan from heat
   6. Once pears are cooled, dice pears into bite-sized chunks

Cake:

1. 1. Preheat the oven to 425 degrees
   2. Generously spray 4 ramekins with non-stick spray
   3. In a large microwave proof bowl, place both butter and chocolate in dish. Place in microwave on high until butter is melted, 45-60 seconds
   4. Remove bowl from microwave and stir with spatula. Return to microwave for 10-15 seconds
   5. Remove bowl from microwave, all morsels should melted. Combine mixture using whisk
   6. Using spatula, add sugar to mixture, combining thoroughly
   7. Add both whole eggs, egg yolks, extracts and espresso
   8. Grab whisk one last time and combine mixture
   9. Lastly, add flour (final ingredient) and stir with spatula
   10. Use ice cream scoop to evenly add batter to each of the 4 ramekins and bake for 10-12 minutes
   11. The cakes will rise with the sides of the cake becoming firm but you want to achieve a soft, wobbly center
   12. Allow to cool 1-2 minutes
   13. Use butter knife to gently separate edges of cakes from ramekins and flip cakes onto plates
   14. Top with chopped pear and syrup
   15. Serve immediately and enjoy