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Ingredients
 4 oz Unsalted butter
 ½ cup port wine
 4 oz Unsweetened chocolate
 1 cup sugar
 3 eggs, separated
 ¾ cup sifted, all-purpose flour
  tsp salt
Chocolate Port Sauce
 1 cup granulated sugar
 ¼ cup port wine
 2 cups water
 8 oz Unsweetened chocolate
 1 pint of cream
Directions
1

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.

2

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.

3

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.

4

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.

5

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
6

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.

About 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.

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Peach Upside Down CakeBy On behalf of America's HeartlandPeach Knowledge
  • Seek out peaches that are heavy for their size, as that’s usually a good indicator that the fruit will be juicy.
  • Press peaches gently at the top near where the stem was—if the flesh yields slightly, the fruit is ripe and ready to eat. Harder peaches can be ripened at home, but you’ll want to skip any that are rock hard, as those were picked too soon. Really soft peaches are over-ripe but they’re still good for baking. Avoid peaches with bruises, scratches or soft spot.
  • Seek out peaches that are heavy for their size, as that’s usually a good indicator that the fruit will be juicy.
  • Press peaches gently at the top near where the stem was—if the flesh yields slightly, the fruit is ripe and ready to eat. Harder peaches can be ripened at home, but you’ll want to skip any that are rock hard, as those were picked too soon. Really soft peaches are over-ripe but they're still good for baking. Avoid peaches with bruises, scratches or soft spot.
  • To speed up the ripening process, place the fruit in a paper bag and leave it on the countertop. If peaches ripen too quickly, store them in the refrigerator for a few days, but keep a close eye—wrinkled skin means the fruit is starting to dry out.
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Ingredients

 4 oz Unsalted butter
 ½ cup port wine
 4 oz Unsweetened chocolate
 1 cup sugar
 3 eggs, separated
 ¾ cup sifted, all-purpose flour
  tsp salt
Chocolate Port Sauce
 1 cup granulated sugar
 ¼ cup port wine
 2 cups water
 8 oz Unsweetened chocolate
 1 pint of cream

Directions

1

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.

2

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.

3

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.

4

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.

5

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
6

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.

Chocolate Port Cake
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