One of our very “Serious” friends – Texans Alan and Jacqui – agreed to share their amazing chocolate dessert that paired perfectly with the wines from our recent Sangiovese Tasting event. It is a simple, elegant recipe that will surely impress your guests. Try it with red wine, or wines that were suggested during our great chocolate/wine pairing event.
From Chef Wayne Brooks
- 1 lb butter
- 1 1/2 cups sugar
- 6 large eggs
- 10 oz dark chocolate, cut into pieces
- Heat oven to 325° F.
- Gently heat the butter until just melted.
- Melt the chocolate in a double boiler, over simmering water. Take the chocolate off the stove, then slowly whisk the butter into the chocolate.
- In a separate bowl, beat together eggs and sugar with an electric mixer until pale yellow, thick, and a ribbon forms when beaters are lifted.
- Fold one fourth of egg mixture into chocolate mixture to lighten, then gently fold in remaining egg mixture.
- Pour into a 9-inch cake pan that has been lined with parchment paper or wax paper. Rap pan sharply on counter to eliminate air bubbles. Place the cake pan into a larger dish, and fill with enough water to come to the level of the cake batter.
- Put cake pan in a hot water bath and place in middle of oven. Bake 45 minutes (top will be set, but a tester will not come out clean).
- Remove cake from water bath and cool completely in pan on a rack for 1 hour. Place cake in the pan into boiling water for 20 seconds to loosen the cake from the pan. Run a thin knife around edge of cake and chill in the pan, covered, at least 4 hours and up to 12.
- Flip the cake onto a serving dish to remove the cake; remove the parchment or wax paper.
- Cut into 16 slices. Garnish with whipped cream and berries (raspberries or strawberries).