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
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