Recipe: English: Chocolate Port Cake with chocolate sauce

4 oz. Unsalted butter
1/2 cup Port Wine
4 oz. Unsweetened chocolate
1 cup of sugar
3 eggs, separated
3/4 cup sifted all-purpose flour
1/8 teaspoon salt




Butter and line bottom with wax paper and dust with flour one 10” cake pan. Melt wine, butter and chocolate together in metal bowl set over simmering water.

Set aside 2 tablespoons of sugar.

Combine remaining sugar and egg yolks in mixer and beat until pale yellow. Add melted chocolate (slowly) beat until smooth, then add flour and beat until smooth. Beat egg whites and sugar until soft peaks form.

When firm, fold in 1/3 of chocolate mixture.

Transfer to clean bowl and fold in remaining chocolate.

Bake for 30 minutes in 325 degree oven.

Cake best served warm, ok to reheat in microwave.

Served as a one layer cake topped with sauce below.

Chocolate port sauce

1 cup of sugar
1/4 Port wine
2 cups of water
8 oz. Unsweetened chocolate
1 pint of cream

Boil water, sugar and port to make a syrup. Reduce heat, melt chocolate. Remove from heat and add cream. Sauce can be held at room temperature for 1 hour or reheated in double broiler or microwave.

Cook and serve with: Quinta do Castelinho
At: Winesmania.com