Quivira Vineyards is a small, family owned winery located in the heart of Sonoma County's Dry Creek Valley.

Committed to expressing the unique terroir of Dry Creek Valley, and through biodynamic processes, we craft wines from grapes grown on the estate's vineyards.
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Chocolate Decadence Cake

Serves 8

From the kitchen of Jennifer Stark

INGREDIENTS:

Cake
  • 3 bars (4 oz. each) bittersweet chocolate, broken into pieces
  • 1/2 cup (1 stick) butter
  • 8 eggs, separated
  • 1-teaspoon vanilla extract
  • 1/2 cup granulated sugar
  • Pinch of salt
Raspberry Sauce
  • One 10-oz. package frozen sweetened raspberries, defrosted
  • 1-tablespoon cornstarch
Whipped Cream Topping
  • 2 cups chilled heavy (whipping) cream
  • 6 tablespoons sifted powdered sugar
  • 2 teaspoons vanilla extract or a favorite liqueur
DIRECTIONS:

Cake
  • Preheat the oven to 350°F
  • In a medium, heavy saucepan, melt the chocolate and butter over low heat, stirring constantly until smooth.
  • In a medium bowl, whisk together the egg yolks, vanilla, and 2 tablespoons of the sugar for 2 minutes, or until the yolks whiten and become lighter.
  • Remove the melted chocolate from the heat; using a wire whip, whisk the egg yolk mixture into the chocolate.
  • In a large bowl, beat the egg whites until they start to hold their shape; add the salt and gradually add the remaining 6 T. of the sugar while continuing to beat until soft peaks form.
  • Place the chocolate mixture in a large bowl and gently pour the meringue on top.
  • Using a wire whip, carefully combine the two mixtures, being careful not to over mix.
  • Cut a circle of parchment or waxed paper to fit the bottom of a 9-inch spring form pan. Butter the bottom of the pan, line with the paper, and butter to top of the paper.
  • Pour the batter into the prepared pan and smooth the top with a spatula.
  • Place on the lower rack of the preheated oven and bake for 30-35 minutes, or until the cake is cracked on top and a toothpick inserted in the center comes out clean.
  • Let cool in the pan on a wire rack; the cake will shrink as it cools.
  • Remove the pan and loosen the cake from the paper.
Raspberry Sauce
  • Place the raspberries and their syrup in a small, heavy saucepan.
  • Add the cornstarch and cook over low heat, stirring gently, until thickened.
  • Place in a container, cover, and chill.
  • Whipped Cream
  • Whisk together the heavy cream, powdered sugar, and vanilla or liqueur in a deep bowl until soft peaks form.
Serve
  • Place slices of cake on dessert plates.
  • Drizzle raspberry sauce over cake and a bit around the bottom.
  • Top with the whipped cream
WINE PAIRING