Molten Chocolate Cake with Candied Walnuts

6 ounces semi sweet chocolate
2 ounces bittersweet chocolate
3/4 cup unsalted butter
3 egg yolks
3 whole eggs
3/4 cup sugar
3/4 cup all purpose flour

Cake
Butter 8 six-ounce ceramic ramekins and dust with flour. In a bowl over a double-boiler, melt butter and chocolate, set aside and let cool. In a mixing bowl, use electric mixer to combine eggs and sugar until pale yellow batter holds shape and forms ribbon on beaters. Blend flour into egg-sugar mixture with the mixer for 3 minutes. Add chocolate mixture, being careful to incorporate everything; mix for 2 more minutes. Pour about 6 ounces of batter into each ramekin and refrigerate for 1 hour. In preheated 475 F oven, bake ramekins on a cookie sheet for 10-12 minutes, or until they are puffed up and don't jiggle when moved. Remove from oven and serve immediately. Can be served with chocolate sauce or whipped cream.

3 cups walnuts, toasted
1 3/4 cups sugar
Pinch kosher salt

Walnuts
Cook sugar until melted and slightly amber colored. Mix walnuts, sugar and salt together; being sure to coat the nuts and let cool on a non-stick surface such as a slit pad or baker's paper.

From Napa Valley Holiday.