A Word From The Cook
“Combine Port wine and chocolate for an exquisite dessert. Special thanks to Steve Winston for this chocolate cake recipe. Steve is the author of The Spanish Table cookbook, and Proprietor of The Spanish Table.”
- For the Cake
- 2/3 cup Ruby or LBV Port
- 5 oz. Unsalted butter
- 6 oz. Bittersweet chocolate, chopped
- 4 Large dggs separated, room temperature
- 4 oz. Blanched marcona almonds
- ¾ cup Sugar
- 1 cup Flour
- Pinch Salt
- For the Frosting
- 1 cup Whipping Cream
- 8 oz. Bittersweet Chocolate
- Step 1 – Prepare the Cake
- Preheat oven to 350º.
- Warm the chocolate, butter and port in double boiler until melted, then set aside to cool to lukewarm.
- Put the almonds and 1 tablespoon sugar in a food processor and pulse to grind them into a powder. The sugar will help prevent the almonds from turning into nut butter.
- Whip the egg yolks and ½ cup of the sugar with an electric beater on high for 3 minutes until slightly increased in volume.
- Reduce beater speed to low and incorporate the chocolate mixture.
- Add flour salt mixture alternately with port, beating after each addition. Then add the almonds.
- Clean and dry the beaters and whip the egg whites with the other ¼ cup of sugar until they peak (If the beaters are not dry, the eggs may not peak properly).
- Gently fold half the egg whites into the chocolate-egg yolk batter then the other half. Mix until just incorporated.
- Step 2 – Bake the Cake
- Pour batter into a 9 inch square cake pan lined with parchment paper.
- Bake at 350 degrees for 30 minutes, until toothpick inserted comes out dry.
- Cool on on a baking rack.
- Step 3 – Cover Top with Bittersweet Chocolate Frosting
- Bring cream to boil.
- Whisk in chocolate.
- Cool to room temperature.
- Turn out cake onto a serving dish.
- Pour frosting over top of cake and spread over top and sides of cake.
- (Sprinkle reserved almonds or chocolate shavings over the top if desired)
- Serve and Enjoy!