Stallion Station's Country Kitchen

Luscious layers of nuts and chocolate are special enough in this dessert, but the pie crust dough blended with macadamias kicks it up a notch.

INGREDIENTS

Crust
1	box Pillsbury® refrigerated pie crusts, softened as directed on box
1	oz bittersweet chocolate (from 6-oz bar), chopped
1/2	teaspoon vegetable oil
Macadamia Nut Filling
1/4	cup granulated sugar
2	tablespoons light corn syrup
1/3	cup butter or margarine, softened
1/3	cup whipping cream
1	cup chopped macadamia nuts
Chocolate Filling
1	cup powdered sugar
1	package (3 oz) cream cheese, softened
1	teaspoon vanilla
5	oz bittersweet chocolate (from 6-oz bar), melted
1 1/2	cups whipping cream
Topping
1/2	cup whipping cream
1	tablespoon powdered sugar
1/4	teaspoon vanilla
Garnish, if desired
1/3	cup toasted macadamia nuts*, coarsely chopped

DIRECTIONS

1.	Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 10-inch tart pan with removable bottom or 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
2.	In small bowl, microwave 1 oz chocolate and the oil uncovered on High 20 to 30 seconds, stirring every 10 seconds, until melted. Spread in bottom of crust.
3.	In 1-quart saucepan, mix granulated sugar and corn syrup; cook over medium heat 4 to 6 minutes (do not stir). Stir in butter, 1/3 cup whipping cream and 1 cup macadamia nuts. Cook 4 to 5 minutes, stirring frequently, until hot. Carefully spread in crust. Freeze until set, about 20 minutes.
4.	Meanwhile in large bowl, beat 1 cup powdered sugar, the cream cheese and vanilla with electric mixer on high speed until smooth. Add melted chocolate; beat until smooth. Gradually add 1 1/2 cups whipping cream, beating until soft peaks form. Spread chocolate filling over nut filling. Refrigerate until filling is set, 2 to 3 hours.
5.	In medium bowl, beat topping ingredients with electric mixer on high speed until stiff peaks form. Spoon over chocolate filling. Top with toasted macadamia nuts.
*To toast macadamia nuts, heat oven to 350°F. Spread macadamia nuts in ungreased shallow pan. Bake uncovered 8 to 10 minutes, stirring occasionally, until golden brown.

Warm Chocolate Cakes with Dulce de Leche

This is a Mesa Grill’s best-selling dessert—in Las Vegas and New York. Really, what’s not to like about a chocolate cake with a molten interior of rich Dulce de Leche? Make sure you have the Dulce de Leche -- either homemade or store-bought -- on hand before you start making the cake batter.

RECIPE INGREDIENTS

For the Cake Batter:

8 tablespoons (1 stick) unsalted butter, plus extra for the molds

1 tablespoon all-purpose flour, plus extra for molds

4 ounce bittersweet chocolate, chopped

2 large eggs

2 large egg yolks

1/4 cup sugar

2 large egg whites

6 tablespoons Dulce de Leche (recipe follows)

Vanilla or pecan ice cream, for serving

Hot fudge sauce, for serving (optional)

For the Dulce de Leche: (makes about 1 cup)

2 cups whole milk

1 cup canned unsweetened coconut milk

2 1/2 tablespoons dark corn syrup

1/4 cup sugar

2 cinnamon sticks, preferably Mexican cinnamon (canela)

1 vanilla bean, split lengthwise and seeds scraped

1/4 teaspoon baking soda

DIRECTIONS

FOR THE CAKE BATTER:

Preheat oven to 425 degrees F. Butter and lightly flour six 4-ounce ramekins or custard cups. Tap out the excess flour and refrigerate the molds for 15 minutes to set the butter.

Melt the butter and chocolate in the top of a double boiler over simmering water. Remove from heat and let cool slightly.

In the bowl of an electric stand mixer fitted with the paddle attachment, beat together the whole eggs, yolks, and the sugar on medium-high speed until light and thick. Add the melted chocolate mixture and beat to combine. Mix in the 1 tablespoon flour until just combined. Transfer to a large bowl.

Wash and dry the mixing bowl, add the egg whites, and whip on medium speed until soft peaks form. Fold the whites into the chocolate mixture. Fill each ramekin halfway with the batter. Place 1 heaping tablespoon of the dulce de leche in the center and then top with the remaining batter.

Place the ramekins on a baking sheet, and bake until the sides have set but the centers remain soft, 6 to 7 minutes.

Run a small knife around the perimeter of each cake to loosen slightly and then invert each mold onto a plate to unmold. Serve with ice cream and hot fudge sauce.

FOR THE DULCE DE LECHE:

Combine the milk, coconut milk, corn syrup, sugar, cinnamon sticks, and vanilla bean and seeds in a medium saucepan and bring to a boil over medium-high heat. Dissolve the baking soda in a small bowl with a few tablespoons of water and whisk into the milk mixture. Cook the mixture, stirring occasionally, until reduced by half and caramelized, 8-10 minutes.

Remove the vanilla bean, transfer the mixture to a bowl, and refrigerate until firm, about 2 hours. This will keep, tightly covered, in the refrigerator for up to 1 week.

Chocolate Mousse Macadamia Tart

Warm Chocolate Cakes with Dulce de Leche