Recipe courtesy of Inniskillin Winery
Show: The Best Of
Episode: Wine
Total:
2 hr 32 min
Active:
1 hr 15 min
Yield:
8 servings
Level:
Advanced

Ingredients

Cake:
Pears:
Sabayon:

Directions

Cake: Preheat oven to 350 degrees F. Grease a 9-inch round cake pan, and line the base with parchment paper.

In a standing electric mixer whisk the yolks with the sugar until thick and light colored. Fold in chocolate, vanilla, and walnuts until just combined. Pour mixture into the prepared cake pan.

Using a clean bowl again with the whisk, beat egg whites until soft peaks form, add icing sugar and continue beating until stiff. Gently fold in biscuits, almonds, and lemon juice.

Pour mixture on top of walnut mixture already in cake pan. Bake in preheated oven for 55 minutes, or until skewer inserted in center comes out clean.

Pears: Bring sugar and water to a boil in small pan. Let boil for 30 seconds, lower heat to a simmer and add vanilla beans.

Poach vanilla beans for 10 minutes, remove from syrup and let dry in oven set at a very low heat (160 degrees F) for 2 hours. Halve each vanilla bean, making 8 pieces.

Peel pears, halve, and remove seeds. Cut pears into large cubes, sprinkle with lemon juice, thread 3 to 4 cubes onto each vanilla bean.

Heat butter and sugar in pan until a caramel color is reached. Place pear skewers in caramelized butter and allow to caramelize on all sides, about 5 to 7 minutes. Remove skewers from pan.

Sabayon: Beat yolks with sugar in a medium bowl until light. Place bowl over simmering water and whisk in the eiswein. Beat until mixture triples in volume. Remove from heat and serve immediately with cake.

Serve with cake and sabayon.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Chocolate Cake in a Mug

Recipe courtesy of Trisha Yearwood

Banana Walnut Bread

Recipe courtesy of Food Network Kitchen

Cod Cakes

Recipe courtesy of Lee Pinto

Coconut Cake

Recipe courtesy of Ina Garten

Kyle's Lemon Pound Cake With Reba's Royal Glaze

Recipe courtesy of Trisha Yearwood

Brussels Sprouts with Dried Cranberries and Almonds

Recipe courtesy of Trisha Yearwood

Orange Ombre Birthday Cake with Chocolate Frosting

Recipe courtesy of Nancy Fuller

Crab Cakes

Recipe courtesy of Ina Garten

Lemon Cake

Recipe courtesy of Chamisa Weinmeister

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Top 5 Restaurants

          7:30am | 6:30c

          Southern at Heart

          8:30am | 7:30c

          The Pioneer Woman

          9:30am | 8:30c

          The Kitchen

          11am | 10c

          Giada Entertains

          12:30pm | 11:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Chopped

          3am | 2c

          Get Cooking