Chocolate Gateau with Port
This is another one of those recipes I've had in my old hand-written journal for a long time, but don't remember ever making. As it happens, I've been exploring the world of ports during the pandemic. I prefer the harder-to-find whites, but for this recipe a nice tawny seemed like it would work best.
The recipe didn't specify any frosting, and I quite like the spongy cake on it's own without any other embellishment.
|1||stick (1/2 cup)||Butter|
- Preheat the oven to 325°F
- In a small saucepan, heat the port just to boiling. Reduce heat and add butter and chocolate. Whisk until well blended, then set aside to cool.
- In a mixing bowl, beat egg yolks and sugar until well blended.
- Alternately add flour and cooled port mixture in three parts, mixing well between each addition.
- Whip the egg whites into stiff peaks, then fold into the batter.
- Pour the batter into a well greased 10-inch cake pan or spring mold.
- Bake for 30 minutes.
Cool the cake for 10 to 15 minutes before removing from pan. It is especially light and chocolaty tasting when still warm. It's a bit like hot chocolate you can chew. You can top with some whipped cream if you'd like, but it's really good just on its own.
Servings Per Recipe 8
|Amount Per Serving|
|Calories 301||Calories from Fat 285|
|Total Fat 32g||49%|
|Trans Fat 0g|
|Total Carbohydrate 50g||17%|
|Dietary Fiber 3g||11%|
|Total Sugars 31g|