8 oz semi-sweet chocolate, finely chopped
1 stick butter, cubed
1½ tsp vanilla extract
1 Tbsp fresh orange zest
1½ tsp Tassel Ridge Chocolate Granfinalé™
6 eggs, separated
½ cup sugar
Finalé Raspberry Ganache Ingredients:
1 cup heavy cream
1 lb dark chocolate
½ stick butter, cubed
1 tsp vanilla extract
¼ cup Tassel Ridge Finalé Raspberry
Preheat oven to 350°F. Spray 6 to 8 custard dishes with non-stick cooking spray and lightly dust with granulated sugar. Combine chocolate and butter in bowl. Place over pot of simmering water. Once melted, stir in vanilla, orange zest, and Tassel Ridge Chocolate Granfinalé™. Set aside. Cool to room temperature. Meanwhile, combine egg yolks and sugar in bowl of mixer with whisk attachment. Whisk on high speed until mixture becomes thick and forms ribbons when whisk is lifted. Gently fold one-quarter of egg mixture into chocolate mixture. Add chocolate mixture to rest of egg mixture. Continue folding to combine. Add egg whites to clean mixing bowl. Beat to soft peaks with clean whisk. Fold one-quarter of egg whites into chocolate mixture. Add remaining egg whites and fold until mostly combined. Do not over mix (traces of egg whites remaining are fine). Evenly distribute batter between custard dishes. Place in deep baking dish. Fill dish with hot water to half-way up dishes. Bake 25 minutes, or until edges are firm but center still jiggles. Meanwhile, warm cream in small saucepan just until bubbles form around edge of pan. Combine chocolate and butter in bowl. Pour warm cream over top of chocolate and butter. Cover with plastic wrap. Let sit for about 5 minutes. Stir mixture to combine cream and chocolate. Add vanilla and Tassel Ridge Finalé Raspberry. Mix to combine. Once cakes are baked, remove baking dish from oven and remove custard dishes from baking dish. Allow to cool for about 10 minutes. Gently run a knife around edges of cakes to remove from custard dishes. Flip each cake onto a plate. Top with Finalé Raspberry Ganache. Makes 6–8 cakes.
Serving Suggestion—Add a scoop of vanilla ice cream to each warm cake.
Wine Recommendation: Tassel Ridge Chocolate Granfinalé™ or Finalé Raspberry
These flourless chocolate cakes have both chocolate and raspberry flavors. I’ve selected either the Chocolate Granfinalé or the Finalé Raspberry and recommend that wines be consumed after you’ve enjoyed the cake. That way, both of these wines will provide an echo of the flavors in the cake.
Chocolate Granfinalé is a dessert wine made from grape wine and natural chocolate flavor. Its generous chocolate notes and rich, warming finish make Chocolate Granfinalé a decadent evening treat.
Finalé Raspberry is a dessert wine with a rush of tart raspberry aroma and flavor. It is made entirely from raspberry juice.
Category : KIOA Recipe of the Week Posted on February 13, 2017