Sweet, rich and sensual
Port wine & small chocolate cakes
Port wine and small chocolate tarts are a great combination of sweet and savory flavors. The rich, sweet flavors of port wine pair perfectly with the decadent, chocolatey taste of small chocolate cakes. Enjoy with us a delicious chocolate tart and a glass of port wine for a truly indulgent treat.
the ultimate temptation
Chocolate & port wine
Chocolate, of course, is a timeless favorite. Dark chocolate is the best choice for pairing with port wine. The intense, complex flavors of dark chocolate will complement the sweet, yet complex flavors of red port wine. Together, port wine and chocolate make a truly divine combination. Chocolate desserts, such as tarts, are especially delicious when served with a glass of port wine. A delicious example is our small chocolate tart recipe. These cakes are made with a rich chocolate creme center, between 2 layers of chocolate cake. When served with a glass of port wine, this mini cake is a heavenly combination of flavors that is sure to please any crowd.
If you’re looking for a perfect way to end a meal, then look no further than port wine and chocolate. This classic combination is sure to please even the most discerning palates. So the next time you’re looking for a special dessert to serve, try out our delicious chocolate cake accompanied by a glass of port wine – you won’t be disappointed!
Ingredients
For the dough:
- 150g / 5.29oz. dark chocolate coating
- 6 eggs (size M)
- 150g / 5.29oz. butter
- 1 pinch of salt
- 125g / 4.41oz. powdered sugar
- 125g / 4.41oz. flour
- 1 pinch of baking powder
For the glaze:
- 75g / 2.65oz. raspberries
- 1 tablespoon powdered sugar
- 100g / 3.53oz. milk chocolate glaze
- 30ml / 1.01fl.oz. cream
Chocolate cream:
- 150g / 5.29oz. dark chocolate
- 375g / 13.23oz. cream
For decoration and filling:
- raspberries
- blackberries
- blueberries
- chocolate bars
- chocolate breadsticks
Preparation
Preparation of the chocolate cream:
- Chop the dark couverture into small pieces and place in a bowl.
- Heat the cream briefly, pour over the couverture and stir until smooth and the couverture is completely melted.
- Place in the refrigerator for at least 12 hours.
Preparation of the pastry bases:
- Preheat the oven to 150°C. Melt the dark chocolate coating in a water bath. Cream the butter, salt and 75g / 2.65oz. powdered sugar.
- Separate the eggs and add the egg yolks and the melted chocolate coating to the butter mixture and stir until smooth.
- Mix the flour with the baking powder and fold into the egg yolk mixture. Beat the egg whites until stiff, gradually adding 50g / 1.76oz. of powdered sugar.
- Then carefully fold the beaten egg whites into the batter.
- Spread the batter on the baking sheet and bake for about 15 minutes and let cool completely.
- Then use a round cookie cutter to cut out 12 small round pastry shells.
Preparation of the glaze:
- Mash the raspberries with the powdered sugar and pass through a sieve.
- Melt the milk chocolate glaze with the cream and the raspberry pulp in a water bath and stir until smooth.
- Assemble the chocolate berry tartlets:
- Whip the chocolate cream until stiff.
- Brush each pastry case with the raspberry glaze and allow to dry briefly.
- Top each of 6 pastry cases with the chocolate cream and 4-5 berries and place a pastry case on top. Also generously decorate the tops of the cupcakes with terries, dabs of cream, chocolate bars and chocolate breadsticks.
- Enjoy with a glass of red port wine!
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