A perfect Easter pairing: our Ruby Port and the best ever chocolate cake

Easter is a time for celebration with family and friends, and I can proudly share with you my “irresistible chocolate cake”, a melt-in-your-mouth, dense and simply delicious bittersweet chocolate cake that pairs beautifully with our Ruby Port. The recipe is from Maison Lameloise, Burgundy’s 3-star Michelin restaurant in Chagny, where we have proudly held a tasting dinner for Quinta do Tedo.

Why a Ruby and not another Port? This fresh and fruity port, a blend of 3 harvests and aged for 3.5 to 4 years in wood (a short time compared to other port types), is less rich in tannins and thus pairs perfectly with an intensely-flavored and dense chocolate cake. As husband Vincent says, imagine the Ruby as  ”fortified” red fruit – slightly chilled, fresh and full in the mouth and the cake as a delicious bittersweet truffle.

Serve with fresh red berries – raspberries, strawberries, currants – tossed in a light orange-peel infused syrup and a dollop of whipped cream.  Oh la la!

Melt-in-your-mouth Chocolate Cake

For 8 px

250 g bittersweet chocolate, cut in small pieces

250 g butter

200 g sugar

4 eggs

25 g flour

Melt chocolate and butter in a double boiler until almost melted; remove from double boiler and let cool, it will finish melting.  Mix sugar and flour, add to chocolate/butter mixture.  Beat the eggs and add to the above mixture. Transfer to a buttered pan. Cook at 170 C/350F for 1 1/2 hours. Let cool and serve with red fruit berries, ideally a mix of strawberries, raspberries, currants – in a orange peel-infused syrup, with whipped cream or creme anglaise.

Cheers~ Kay

 

 

2 Responses to “A perfect Easter pairing: our Ruby Port and the best ever chocolate cake”

  1. Terry says:

    I’m sold! This sounds amazing, Kay; both the recipe and the pairing. It sounds worthy of keeping secret, … so thank you for sharing!

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