Everyday is a good day for chocolate.
Valentine's Day may have passed but who needs an excuse to eat chocolate and drink wine?
We sure don't. And neither do you. So, in honor of the month of love, we decided to pair City Dock with a delicious chocolate cake.
Why City Dock?
Aside from the romantic ruby black color of the wine and pleasantly intoxicating aromas of pomegranate molasses, City Dock plays nice with just about any high percent chocolate treat. This flourless chocolate hazelnut cake is dense and full of rich nutty flavors, a perfect accompaniment to the mildly sweet earthiness of the wine.
We love this combination and we think you will too.
- 12 ounces 60% cacao bittersweet chocolate, chopped
- 3/4 cup (1 1/2 sticks) unsalted butter, cut into chunks
- 6 large eggs
- 1 cup (packed) golden brown sugar
- 1/2 cup Frangelico or other hazelnut liqueur, divided
- 1 cup finely ground hazelnuts (ground in processor; about 5 ounces)
- 1 teaspoon coarse kosher salt
- 1 cup chilled heavy whipping cream
- Chopped toasted hazelnuts
Position rack in center of oven and preheat to 350 degrees. Butter 9-inch diameter springform pan. Line bottom of pan with parchment paper round. Wrap outside of pan tightly with 3 layers of heavy-duty foil. Combine chocolate and butter in medium metal bowl; set bowl over saucepan of simmering water.
Whisk until mixture is melted and smooth. Remove bowl from over water.
Whisk eggs, golden brown sugar, and 1/4 cup Frangelico in large bowl to blend. Add chocolate mixture and whisk until smooth. Stir in ground hazelnuts and 1 teaspoon coarse kosher salt. Transfer batter to prepared pan. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Place in oven and tent springform pan loosely with foil.
Bake until cake is set in center and top is dry to touch, about 1 1/2 hours (top of cake will remain shiny).
Remove cake from roasting pan; remove foil from top and outside of pan. Cool cake in pan on rack. Chill cake until cold, about 3 hours. DO AHEAD: Can be made 3 days ahead. Cover and keep chilled.
Using electric mixer, beat whipping cream and remaining 1/4 cup Frangelico in medium bowl until soft peaks form. Run knife around pan sides to loosen cake. Release pan sides. Cut cake into wedges. Transfer to plates. Top with whipped cream; sprinkle with chopped toasted hazelnuts.
- Reprinted from Epicurous.com
If baking isn't your thing, we understand. Order a slice of flourless chocolate cake from your favorite local bakery, grab a glass of City Dock and enjoy.
Tell us what you think of the combination. We'd love to hear your thoughts.