Chocolate Glob, yep
Valentine's Day means chocolate for dessert, it is simply obligatory. This recipe dates back to my days at Parigi in Dallas, the restaurant I helped to open with my Godmother and her daughter back in the mid 80's. Parigi is still going strong and the Chocolate Glob is still on the menu, that's how good it is!! Easy to make and naturally decadent... except for the name. it's perfect. Happy Valentine's Day everyone.
1 1/2 c sugar
3/4 c flour
3/4 unsalted butter, melted
1 c walnut halves, chopped just a bit but still chunky
4 oz good quality bitter, baking chocolate, *melted
Preheat the oven to 350 degrees. In a large mixing bowl, beat the eggs, sugar and flour together until fluffy. Slowly blend in the melted butter and walnuts. Pour into a greased baking dish, 8 x 8 square or I used a round fluted dish (prettier). Pour the melted chocolate over the batter and swirl it through with a knife or spatula until the mixture looks rippled. Bake for 20 minutes until the mixture is cake-like around the edges and gooey (but not raw) in the middle. Serve immediately scooping some of the cake-y outer edge and some of the gooey middle for each serving. Top with whipped cream or ice cream. The glob keeps at room temp for a few days but heat gently before serving. Serves 8.
*if you are super careful you can melt the chocolate in the microwave. Put the squares of chocolate into a glass bowl or measuring cup. Heat for 30 seconds, take out and stir. Heat for 30 seconds more and stir again, it should be melted! So easy.
As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical.
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