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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.

Ingredients
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

Directions
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

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

Directions
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.