About the Dish

3 pats Butter
1 ounce Semi-Sweet Chocolate
1/4 cup Powdered Sugar
5 ounces Heavy Whipping Cream
1 Farm Eggs
1 teaspoon Vanilla Extract
2 tablespoons All Purpose Flour
1 tablespoon Granulated Sugar
Per Serving
Calories 560
Total Fat 45 g
Saturated Fat 27 g
Trans Fat 0 g
Cholesterol 220 mg
Sodium 150 mg
Total Carbohydrates 35 g
Dietary Fiber 1 g
Sugar 28 g
Protein 7 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

Bourbon Barrel Stout

A chocolate bomb of a dessert needs a big stout. In this case of oozing chocolate, we want coffee, chocolate, and bourbon flavors in a stout for dessert.

Alltech Kentucky Bourbon Barrel Stout, Lexington, Kentucky

Grenache - Maury, France

Fortified wines from southern France are not as well known as their Port counterparts, yet some of the best dessert wines to pair with chocolate are produced in a village called Maury. The notes of hazelnuts, coffee liqueur and dark cocoa complement the lava cake beautifully. There's also a cinnamon spice note to the wine that should resonate with the Chantilly.

Mas Amiel 'Vintage,' Maury, France

METHOD

1
• Heat oven to 400° F. • Lightly grease cake cups with a bit of butter. Set on a baking sheet. • Place a small saucepan over low heat. Add remaining butter and chocolate. Cook, stirring, until butter and chocolate melt and combine. Tip: If you prefer, you can melt butter and chocolate in the microwave. Stir every 20 seconds until fully melted.
2
• Remove pan from heat. Whisk in powdered sugar. • Whisk in 2 tablespoons cream, egg and half of vanilla. • Transfer remaining cream to fridge.
3
• Whisk in flour. • Divide batter between prepared cups. • Bake until cake tops are just set, 8-10 minutes. Note: Cake will be jiggly and undercooked in the center.
4
While cakes bake: • Remove about half of remaining cream from bottle. Save for another use. • To cream bottle, add granulated sugar and remaining vanilla. Shake vigorously. You should hear and feel cream sloshing back and forth in the jar when you shake.
5
In 2-5 minutes, when the sound and feel changes and there is less sloshing, open the bottle to check the whip. It should be a softly whipped cream, about the texture of yogurt. Note: If desired, you can transfer whipped cream to a bowl and whisk to a firmer consistency.
6
• Let cakes cool 5 minutes. • Place a plate on top of each cake. Carefully flip plate, and remove cake cup. • Garnish with whipped cream, and enjoy!

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