Cincinnati Tailgate: Baked Dark Chocolate Recipe

Understandably, the meat-loving city once known as Porkopolis uses proteins like goetta – fried pork and oat patties – and the famous Cincinnati chilli, which is flavored with cinnamon and cocoa. For pastry chef Megan Ketover of popular Orchids at Palm Court (www.orchidsatpalmcourt.com), the often overlooked dessert course can help fans master a long game of Bengals. The alum “Top Chef” suggests serving a chocolate pudding cake that can be baked and easily transported in mason jars.

Q are you a soccer fan?

A Most of all, I’m a fan of hometown pride. Of course, I always have roots for the Bengals. I grew up here so it’s pretty easy for me. What I love about soccer and Sundays is food! And hang out and talk to people. Have something to drink. I like to go to play, but I get a little socially distracted.

Q What comforts you when the Bengals lose?

A Bourbon! Kentucky is right across the street. We have some really great Kentucky liquor.

Q What is a good addition to a tailgate menu?

A After hours of watching soccer, it’s nice to have something sweet to walk you through the rest of the game. But that could just be me. I am the person who never forgets dessert!

Q What is Cincinnati’s dining scene like these days? Where shall we eat?

A Cincinnati has a very lively restaurant scene right now. A good place to visit is the Findlay Market (www.findlaymarket.org). It’s the oldest market in Ohio and very popular. There is a beer garden in the background that has a live band playing and there are tons of people there. I tell people to go there because there are some of my favorite foods in town. On Sunday afternoon, our routine is: we meet Pho Lang Thang (and) share a Banh Mi, then we meet Eli’s BBQ, which is some of the best I’ve ever had. The hidden gem in the market is Mimi’s where we end up with an spring roll.

Baked dark chocolate

Served 6

2 eggs

¼ teaspoon kosher salt

¾ cup of sugar

2 tablespoons of cornstarch

3 ounces of dark chocolate

2 ounces of butter

1 cup of heavy cream

½ teaspoon vanilla extract

1. Heat the oven to 350 degrees.

2. Beat the eggs and salt in a bowl. Sieve sugar and cornstarch.

3. Combine the chocolate, butter and cream in a small saucepan and melt the chocolate over very low heat. When the mixture is smooth and simmering, beat a little in the egg mixture to warm it, then slowly combine until it is well incorporated. Stir in vanilla.

4. Divide the pudding into six 4-ounce casserole cases or mason jars. Bake for about 20 minutes or until pudding is set in the center. Serve garnished with whipped cream, whipped caramel, peanut butter cream, milk chocolate biscuit crunch or crispy malted meringues.

– Chef Megan Ketover

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