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


  1. Heat oven to 325° F.
  2. Gently heat the butter until just melted.
  3. Melt the chocolate in a double boiler, over simmering water.  Take the chocolate off the stove, then slowly whisk the butter into the chocolate.
  4. 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.
  5. Fold one fourth of egg mixture into chocolate mixture to lighten, then gently fold in remaining egg mixture.
  6. 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.
  7. 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).
  8. 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.
  9. Flip the cake onto a serving dish to remove the cake; remove the parchment or wax paper.
  10. Cut into 16 slices.  Garnish with whipped cream and berries (raspberries or strawberries).
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