LOS ANGELES — Sweeten up your Valentine's Day with a molten red velvet cake with candied rose petals dessert and a wine pairing from the judges of MasterChef , Graham Elliot and Joe Bastanich.
GRAHAM ELLIOT’S “MOLTEN RED VELVET CAKE WITH CANDIED ROSE PETALS”
Candied Rose Petals
1 red rose, organic
1 egg white
¼ cup sugar
¼ teaspoon (t) salt
Preparation: Lightly rinse the rose petals and allow to air-dry on a paper towel. In coffee/spice grinder, grind the sugar and salt until very fine. Set aside in a shallow bowl or saucer. Lightly whisk the egg white. Pre-heat oven to 150 degrees. Dip petals in egg white and gently sprinkle sugar onto the petal with a fork. Shake off excess sugar and place the petal on the prepared cookie sheet. Put the cookie sheet in the oven and allow the petals to dry until they are firm and crystallized, at least an hour.
Molten "Red Velvet Cake"
Ingredients for the cake center:
1 ½ cups juice from fresh raspberries, seeds strained out
½ cup water
3 tablespoons (T) sugar
1 pinch salt
1 packet Knox gelatin
1 T rose water
Preparation: In a small sauce pot, combine ½ cup of the raspberry juice and all the water. Add the gelatin, sugar and salt and allow to dissolve 5 minutes. Gently heat to melt gelatin. Remove from the heat and add the remaining raspberry juice and the rose water. Stir to combine. Pour into a small bowl and set in the refrigerator to set up.
Ingredients for the frosting:
1 stick unsalted butter, room temp.
1 8oz packet cream cheese, room temp.
1 16oz box of powdered sugar
1 t vanilla extract
Preparation: Sift the powdered sugar. Cream together the butter and the cream cheese. Add the powdered sugar and vanilla. Beat until completely combined making sure to work out any lumps. Set aside, covered.
Ingredients for the cake:
1 ½ cups cake flour
2 t cocoa powder
½ t baking soda
½ t salt
1 large egg
¾ cup sugar
¾ cup canola oil
½ t white vinegar
1 oz red food coloring
1 t vanilla extract
½ cup buttermilk
Preparation: Pre-heat oven to 350 degrees. Prepare two 8oz ramekins with butter.
Sift together the flour, cocoa powder, baking soda and salt. Set aside. Then, in a bowl, combine the egg and sugar, whisk together. Next add the oil, vinegar, food coloring and vanilla and whisk to combine. Next add the sifted dry ingredients and buttermilk, alternating for three additions and stirring with a rubber spatula until completely combined.
Spoon enough batter into each ramekin to cover the bottom. Once set up, take the raspberry and rose water gel and scoop out a small bit with a tablespoon. Place the scoop of gel into the center of the ramekin, on top of the batter. Finally fill the ramekin 3/4 full with the remaining batter, making sure to cover the gel center.
Set the ramekins on a clean cookie sheet and bake for 7 minutes then rotate. Continue baking for another 10 minutes or until you can softly touch the top of the cake without leaving an impression. Remove from the oven and allow to cool for 10 minutes before serving. Smear a few tablespoons of cream cheese frosting on top and garnish with candied rose petals. Any remaining raspberry gel can be re-melted in a microwave and used as a garnishing sauce.
Joe Bastianich’s Wine Pairing Recommendation: BRACHETTO D’ACQUI
“My pick for Graham’s Molten Red Velvet Cake with Candied Rose Petals is a good Brachetto d’Acqui. Hailing from Piemonte, Italy, near Asti, this wine tends to be lower in alcohol per volume (around 5.5%). Brachetto is often paired with desserts because of its light, fruity and naturally semi-sweet profile. It is often lightly sparkling, which helps lighten up a more dense dessert. With notes of strawberry and rose petals, it is particularly perfect for the Molten Red Velvet Cake. On a side note, it is also one of the few wines that pairs nicely with dark and milk chocolate.”
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