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Chocolate Port Cake

Port, the rich, heavy wine fortified with brandy, used to be the exclusive domain of Portugal’s Oporto wine region. Today, port is produced by a growing number of American winemakers. This recipe comes from port producer Ficklin Vineyards in Madera, California. The combination of dark chocolate and port wine makes an elegant and unforgettable dessert.

4 oz. Unsalted butter
½ cup port wine
4 oz. Unsweetened chocolate
1 cup of sugar
3 eggs, separated
¾ cup sifted, all-purpose flour
1/8 teaspoon salt

Butter and line the bottom of a 10” cake pan with waxed paper and dust with flour. Melt the butter and chocolate in a metal bowl over simmering water and stir in the wine.

Set aside two tablespoons of sugar. Combine remaining sugar and egg yolks in a mixer and beat until pale yellow. Add the melted chocolate/butter/wine mixture slowly and beat until smooth. Then add the flour and beat until smooth.

Beat the egg whites and two tablespoons of sugar in a large bowl until soft peaks form. When firm, slowly fold in the chocolate batter. Pour into the lined cake pan.

Bake in a 325-degree oven for thirty minutes or until a toothpick comes out clean. The cake is best when served warm but can be reheated in the microwave.

This is served as a one layer cake topped with the chocolate port sauce. Garnish with fresh raspberries or a mix of raspberries, blackberries, blueberries, and/or strawberries.


Chocolate Port Sauce

1 cup of granulated sugar
¼ cup port wine
2 cups of water
8 oz. Unsweetened chocolate
1 pint of cream

Boil water, sugar and port to make a syrup. Reduce heat then melt chocolate in syrup. Remove from heat and add cream. Sauce can be served at room temperature or slightly reheated in double boiler or microwave.