Drunken Chocolate Cake with Port
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | 30-35 min + 1 hour cooling |
| Source | The Wine Lover Cooks with Wine by Sid Goldstein |
| Yield / serves | 8-10 servings |
| Rating | Excellent; melts in your mouth |
Ingredients
- 6 oz bittersweet chocolate, coarsely chopped
- 2/3 c unsalted butter
- 2/3 c port
- 4 large eggs, separated
- 1 c plus 4 T sugar
- 1 c all-purpose flour
- pinch of salt
Glaze
- 1 c heavy cream
- 8 oz bittersweet chocolate, chopped
Chantilly Cream
- 2 1/4 c heavy cream (not ultra-pasteurized)
- 1 t vanilla extract
- 1 1/2 T sugar
- small pinch of salt
Preparation
Preheat the oven to 350° F. Line the bottom of a 9-inch round cake pan with a round of parchment paper. In a double boiler over simmering water, combine the chocolate, butter, and port. Heat, stirring occasionally, until smooth. Set aside and let cool to lukewarm.
Combine the egg yolks and 1/2 cup plus 3 tablespoons of sugar in the bowl of an electric mixer. With the whisk attachment, whip the mixture on high speed until thick, about 3 minutes. Decrease the speed to medium-low and stir in the chocolate mixture. Stir in the flour and salt.
In a large bowl, beat the egg whites with the clean whisk attachment at medium speed until frothy. Increase the speed to high and beat until soft peaks form. Add the remaining 1/2 cup and 1 tablespoon sugar and continue beating until stiff, glossy peaks form. Stir one-third of the egg white mixture into the chocolate batter. Gently fold in the remaining whites. Pour the batter into the prepared pan. Bake until a skewer inserted in the center comes out clean, 30-35 minutes. Remove from the oven, let cool, and unmold.
To Make the Glaze
In a heavy saucepan, bring the cream to a boil over high heat. Remove from heat and whisk in the chocolate until smooth. Let cool to room temperature and frost the sides and top of the cake. Let the cake stand for at least one hour before cutting.
Make the Cream
One hour before serving, combine the cream, vanilla, sugar and salt in a large stainless steel bowl. Beat with a whisk just until it holds its shape. Refrigerate until ready to use. Whisk a few more times before serving.
To serve, cut the cake into slices with a knife dipped into hot water and dried. Dollop Chantilly cream on each piece.
