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Posts Tagged ‘valentine’s day recipes’

Wine Country Recipe: Molten Chocolate Cake with Dessert Wine Pairing

Friday, January 24th, 2014

Valentine’s Day Molten Chocolate Cake

Recipe provided by Temecula Valley’s South Coast Winery Resort & Spa, The Vineyard Rose

Ingredients:

10 oz.  dark chocolate

1 stick butter

½ cup egg yolks (4)

1 cup egg whites (8)

4 oz. (1/2 cup) powdered sugar

Cordial

  • Dark chocolate 4 oz.
  • Cream 4 oz.
  • Maraschino cherries 1/4 c
  • Maraschino cherry juice 2 tb

 
Ice cream (optional)

 

Directions:

1. Melt chocolate and butter on a double boiler or in the microwave oven (cook and stir in 45 second intervals when using microwave).  Let cool.

2. When melted, stir in egg yolks very slowly while whisking.

3. In an electric mixer, whip egg whites till they begin to foam. Add sugar and whip egg whites until stiff peaks. (Be careful not to get fat of any kind mixed into the whites or they will not rise.)

4. When egg whites have doubled and formed stiffed picks, gently fold whites into the chocolate mix.

5. Grease a soufflé dish, fill the dish 3/4 full with mixture. Place the cordial sauce into the center of the mix. Bake at 400 for about 12 mins. The edges should be cooked and cakey, while the center nice and liquidy. Let cool for 5 minutes and enjoy. Garnish with mint, whipped cream or raspberries. Delicious when accompanied by ice cream.

 

Pair with South Coast Winery Resort & Spa’s Romanza – a sweet blend of Merlot, Muscat and Touriga Nacional; $18

 

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Valentine’s Day Recipe & Video from Ponte Winery

Wednesday, February 9th, 2011

Rose  Spumante Truffles Recipe


1 ¼ cup milk chocolate, melted

½ cup Rose Spumante

¼ cup heavy cream

2 cups milk chocolate

1 1/8 cups cocoa powder

4 1/8 cups powdered sugar

Method:

1. Combine melted chocolate and wine.

2. Boil heavy cream and pour over chocolate and wine mixture. Stir slowly with a spoon or rubber spatula, until the mixture comes together. Chill in refrigerator over night.

3. Scoop the set ganache with a melon baller and freeze.

4. When frozen roll into a round sphere. Freeze again.

5. Sift together cocoa powder and powdered sugar, reserve for dipping.

6. Melt second amount of chocolate. Dip frozen truffle lightly and drop onto parchment paper.

7. When chocolate has set, dip truffles again and immediately drop coated truffles into cocoa powder and sugar mixture. Let sit in mixture for one hour.

8. Sift out truffles from mixture and serve.

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