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Status:
WINNER OF TOP CHEF SEASON 3!

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Directions:

Molten Chocolate Cakes:
1. Heat oven to 375F.
2. Brush inside of ramekins with soft butter and dust with sugar to coat completely. Set aside
3. Melt butter in a medium saucepan over medium heat. Reduce heat to low and add chocolate, eggs, yolks, sugar and sherry. Whisk constantly until chocolate has melted and mixture is thick and smooth.
4. Remove from heat and sprinkle flour over top of mixture. Whisk mixture until flour is completely combined.
5. Divide batter among prepared ramekins.
6. Bake for 5-8 minutes, until edges are firm and center no longer appears liquid. Remove from oven and let cool slightly. Remove from molds and serve warm. If cake is sticking to mold, run a knife around the edge to loosen it.

Macadamia Nut Brittle:
1. Prepare a rimmed baking sheet by lining with a silpat baking mat or parchment paper and brushing generously with vegetable oil to completely coat bottom and sides.
2. In a heavy medium saucepan, bring water, sugar and corn syrup to a boil. Continue to cook, not stirring, until mixture reaches 350F.
3. Remove from heat and immediately stir in butter, baking soda and nuts.
4. Working quickly, pour into baking sheet, spreading to an even layer with a wooden spoon. Sprinkle with sea salt while still very hot and liquid.
5. Let cool completely and break into pieces.

Funnel Cakes:
1. In a medium bowl, whisk together flour, salt and baking powder. Add milk and yolks and whisk until mixture is smooth and has no lumps.
2. Combine egg whites and sugar in a standing mixer fitted with a whisk attachment. Beat until medium stiff peaks form.
3. Transfer egg whites to flour mixture bowl and gently fold together until mixture is smooth and pourable. Add more milk, 2 tablespoons at a time, if mixture is too thick.
4. Pour oil into a heavy bottomed pan to a depth of 3 inches. Heat to 375F.
5. Using a squeeze bottle or a funnel, pour batter in a 4-inch round pattern into hot oil, being very careful not to splatter oil. Cook until both sides are golden, turning once. Remove to a paper towel-lined plate to drain.
6. Let cool slightly and sprinkle with powdered sugar.
7. Repeat with remaining batter.
8. Serve warm.

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Ingredients:

Molten Chocolate Cakes:
1 stick butter plus more for molds
8 ounces dark chocolate, finely chopped
2 eggs plus 2 yolks
1 cup sugar plus more for molds
2 tablespoons cream sherry
1/3 cup flour
Crushed shortbread cookies for garnish

Macadamia Nut Brittle:
1 cup water
1 cup sugar
1 cup light corn syrup
2 tablespoons butter
1/2 teaspoon baking soda
1 cup chopped toasted macadamia nuts
Sea salt for sprinkling
Vegetable oil for pan

Funnel Cakes:
4 eggs, separated into yolks and whites
4 cups flour
1 teaspoon salt
2 teaspoons baking powder
2 cups milk, more if needed
1/2 cup granulated sugar
Powdered sugar for sprinkling
Vegetable oil for frying

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