Featured in the April 2010 Newsletter
Recommended Pairing: Beverino, Late Harvest, Zinfandel Port
4 sticks unsalted butter, cubed
2 2/3 cups bittersweet chocolate
1 bottle Beverino
1 ½ cups sugar
Reduce the Beverino to 1 cup over medium heat. Add sugar and bring to a boil. Remove from heat and gradually stir in chocolate. Once all the chocolate has been added, gradually stir in butter. Set mixture aside.
In a mixer, whip eggs on high until they are light and fluffy (at least 3 minutes). Gently fold whipped eggs into chocolate mixture. Pour into buttered, floured individual cake pans and bake for 18 minutes. Once cooled, place onto a plate a dust with powdered sugar.