Lemon Cornmeal Cakes with Lapsang Souchong Chocolate Sauce
- SERVINGS: 12
- 2 cups cake flour
- 1 cup fine stone-ground yellow cornmeal
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 sticks (1 pound) unsalted butter, softened
- 2 cups sugar
- 8 large eggs, separated
- 1 cup sour cream
- 1 teaspoon finely grated lemon zest
- 1 teaspoon pure vanilla extract
- Maraschino Crème Anglaise
- Lapsang Souchong Chocolate Sauce
- Apricots in Armagnac Syrup
- Preheat the oven to 350°. Butter twelve 1-cup muffin tins and dust with cornmeal. In a medium bowl, sift the flour with the cornmeal, baking soda and salt. In a large bowl, using an electric mixer, beat the butter at medium speed with all but 1 tablespoon of the sugar until light and fluffy, about 10 minutes. Beat in the egg yolks, 1 at a time. Then beat in the sour cream, lemon zest and vanilla. Using a spatula, fold in the dry ingredients.
- In a large stainless steel bowl, beat the egg whites with a pinch of salt until almost firm. Add the remaining 1 tablespoon of sugar and beat until firm and glossy. Fold one-fourth of the whites into the cake batter, then fold in the remaining egg whites. Spoon the batter into the prepared muffin tins.
- Bake the cakes for about 30 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Set the pan or pans on a wire rack and let the cakes cool for 5 minutes. Run a knife around the edges, then invert the cakes onto the rack and let cool completely.
- To serve, spoon 2 1/2 tablespoons of Maraschino Crème Anglaise onto 12 dessert plates and drizzle each with 1/4 cup of the Lapsang Souchong Chocolate Sauce. Set a cornmeal cake in the center and top with the Apricots in Armagnac Syrup.
Only a rich, fragrant Muscat de Beaumes-de-Venise will complement the intense range of flavors from zesty lemon to sweet apricot and smoky bittersweet chocolate.