You may remember me talking about this book a while back: Cooking with the Wines of Oregon. I bought it for my sister. She loved it and bought it for me.
And really, it hasn't let me down. Not once.
I had the pleasure of having a few friends over for dinner last night, so I made a dessert out of this lovely book and modified it just a bit to match the things I (and the grocery store) had on hand. Chocolate Torte with Marsala Sabayon. It's a rich chocolate cake, with a boozey eggy cream, which was then drizzled with my sister's homemade raspberry cordial. Then enjoyed with Michelle's homemade sangria. A dessert that leaves you *ahem* well oiled.
Chocolate Torte with Marsala Sabayon
adapted from Cooking with the Wines of Oregon
- 2 cups Marsala
- 1 package chocolate graham crackers
- 1 cup butter
- 6 oz semi-sweet chocolate
- 1 1/4 cup sugar
- 12 egg yolks
- 6 egg whites
- pinch of salt
In a small saucepan over high heat reduce 1 cup of the wine to 1/4 cup, then set aside.
Place graham crackers in a food processor and process to fine crumbs.
Melt 1/4 cup of the butter, then add to the food processor and process briefly.
Pat the crumbs onto the bottom of a 9-inch springform pan.
Combine the chocolate, 1/2 cup butter, and 3/4 cup of the sugar in a double boiler over simmering water.
Melt and blend well, then remove from heat.
Mix in 6 egg yolks and the reduced wine.
In a separate bowl, beat the egg whites with the salt until firm peaks form.
Fold the whites into the chocolate mixture.
Scoop the mixture over the chocolate crust.
Bake for 40 minutes.
Allow torte to cool before removing from pan.
For the Sabayon:
Whisk together the remaining 1/2 cup sugar, 1 cup Marsala and the remaining 6 egg yolks in a stainless steel bowl.
Place over barely simmering water and whisk constantly until mixture thickens.
Cut cake and spoon sabayon over each slice.
Enjoy!
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