Flaming Strawberry Chocolate Cowboy

This flared up twist on my Dr Davenport Brownie is quite an elegant way finish off a very special evening or occasion. The two additions to the recipe are the chocolate-walnut-cream cheese filling and the pizazz of the flaming strawberry.

*Note of CAUTION. When lighting liquor on fire- it’s on Fire, be careful! Don’t eat the flaming strawberry.

Any liquor over 80 proof will ignite and the flame lasts about 30 seconds. I recommend filling the strawberry with the liquor just before lighting. Be careful and dazzle your friends.

The Brownie:

Ingredients:

Soft butter, for greasing the pan
Flour, for dusting the buttered pan
4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
8 ounces melted butter
1¼ cups cocoa, sifted
1 Tablespoon Port Wine (DavenLore Dr. Davenport)
1/2 cup flour, sifted
1/2 teaspoon kosher salt

Ganache for the Top

Ingredients:

6 ounces bittersweet or semisweet chocolate
1 cup heavy cream (Use 11 oz cream if not using wine)
2 Tablespoon butter, unsalted
3 ounces Port Wine (DavenLore Dr. Davenport)

Cream Cheese Filling

Ingredients:

4 ounces soft cream cheese
¼ cup walnuts (chopped)
¼ cup semisweet chocolate chips
3 Tablespoons sugar

Brownie Directions:

Preheat the oven to 300 degrees F. Butter and flour eight- 6oz Ramekins.

In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining brownie ingredients and mix to combine.

In a small bowl mix together soft cream cheese and sugar, fold in walnuts and chocolate chips.

Pour brownie batter into the greased and floured Ramekins- just enough to cover the bottom- add a large dollop of the cream cheese mix, then top with the remaining brownie mix. Bake for 15-20 minutes.

While brownies are baking, cut the tops off of strawberries and hollow out the center. Be careful not to poke a hole through the bottom or the liquor will leak out.

When brownies are done, remove to a rack to cool. Resist the temptation to eat it right away, you should let it cool at least 5 minutes and top with Ganache and strawberry. Fill strawberries with liquor right before you light and serve.

Ganache Directions:

Chop chocolate into small pieces and place in a medium bowl. Heat cream until bubbles begin to appear around the edges (scalding); pour over chocolate. Let stand 5 minutes, and then stir until smooth. This is where you add wine if you choose

Chef Frank Magana