By Steffani Adaska
10 ounce of best quality unsweetened chocolate
3/4 cup butter
5 eggs, room temperature, separated
3/4 cup white sugar
3/4 cup port wine
1/2 teaspoon cream of tartar
3 tablespoons white sugar
1 1/2 cup “almond flour” (almonds, pulsed in food processor to flour consistency)
1 cup semisweet chocolate chips, chopped
1/2 cup butter
1/2 tablespoon corn syrup
1/2 cup port wine
1/2 teaspoon vanilla extract
Maple Sweetened whipped cream (optional)
- Preheat oven to 350 degrees F. Grease a 10 inch springform pan.
- In a bowl over a double boiler, melt unsweetened chocolate and 3/4 cup butter, stirring occasionally, until smooth. Cool to room temperature.
- In a large bowl, beat egg yolks and 3/4 cup sugar together with an electric mixer on High speed until light and fluffy, about 5 minutes. Gradually stir in the 3/4 cup of port wine and flour. Gently fold into the cooled chocolate mixture.
- In a clean bowl, whip egg whites with cream of tartar until frothy. Gradually whisk in 3 tablespoons sugar, and continue to whip until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Quickly fold in almonds. Pour batter into prepared pan.
- Bake in the preheated oven for about 34-45 minutes, or until just done in center with a toothpick. Cool in pan 10 minutes. Remove ring from springform and invert onto serving plate. Cool completely.
- In the top of a double boiler, over lightly simmering water, combine chocolate chips, 1/2 cup butter and corn syrup. Stir frequently until chocolate is melted. Stir in the remaining 1/2 cup port wine and vanilla until mixture is smooth. Set aside to cool for about 30 minutes. Pour glaze over the cooled cake.
- Garnish with whipped cream
Port Caramel Drizzle
1/2 cup granulated sugar
2 tablespoons water
3/4 cup port wine
In a medium saucepan, bring the granulated sugar and water to a boil over moderately high heat, washing down the side of the pan with a moistened pastry brush. Cook without stirring until a pale-amber caramel forms, about 6 minutes. Remove from the heat and carefully add the wine. Cook, stirring to dissolve the hardened caramel, until it is slightly reduced, about 3 minutes. Transfer the caramel to a pitcher and serve warm.
CHEFS NOTE: Drizzle can be refrigerated for up to 1 month. Bring it to room temperature before serving.