{"id":11169,"date":"2015-03-21T01:15:45","date_gmt":"2015-03-21T06:15:45","guid":{"rendered":"http:\/\/winetrailtraveler.com\/blog\/?p=11169"},"modified":"2015-03-20T16:33:22","modified_gmt":"2015-03-20T21:33:22","slug":"spiced-chocolate-cake-with-macerated-berries-paired-with-zinfandel","status":"publish","type":"post","link":"http:\/\/winetrailtraveler.com\/blog\/2015\/03\/21\/spiced-chocolate-cake-with-macerated-berries-paired-with-zinfandel\/","title":{"rendered":"Spiced Chocolate Cake with Macerated Berries Paired with Zinfandel"},"content":{"rendered":"
\"St.<\/a>

St. Francis Winery & Vineyards<\/p><\/div>\n

A visit to St. Francis Winery & Vineyards is delightful experience. As I noted in an article<\/a> I wrote after experiencing their hospitality, “St. Francis creates the ideal environment for: wine, food and conversation.”<\/p>\n

On your next visit to Sonoma County, make sure one of your stops includes a visit to St. Francis Winery.<\/p>\n

Cheers!
\nKathy<\/p>\n

Spiced Chocolate Cake With Macerated Berries<\/strong><\/p>\n

\u00a0Pairs With: Zinfandel<\/a><\/p>\n

\"St.<\/a>

St. Francis Winery tasting room in Santa Rosa<\/p><\/div>\n

 <\/p>\n

Ingredients:<\/b><\/p>\n

14 ounces bittersweet or semisweet
\nchocolate, chopped
\n1 \u00bc cups unsalted butter
\n2 teaspoons ground cardamom
\n1 teaspoon ground cinnamon
\n\u00bd teaspoon ground cloves
\n\u00bd teaspoon ground white pepper
\n6 large eggs
\n6 large egg yolks
\n2 teaspoons vanilla extract
\n3 cups powdered sugar
\n1 cup all purpose flour
\n\u00bc cup granulated sugar
\n1 cup fresh blackberries
\n1 cup fresh raspberries
\n\u00bd cup St. Francis Port
\nadditional powdered sugar<\/p>\n

Preparation:<\/b><\/p>\n

    \n
  1. Place berries in a small bowl with granulated sugar and port. Gently toss all ingredients together, cover and store in refrigerator for at least one hour. The berries may be done up to four hours ahead of time.<\/li>\n
  2. Generously butter eight \u00be cup souffl\u00e9 dishes.<\/li>\n
  3. Stir chocolate, butter, cardamom, cinnamon, cloves, and white pepper in a bowl, set over steaming water, until melted and smooth. Cool slightly.<\/li>\n
  4. Whisk eggs, egg yolks, and vanilla in large bowl.<\/li>\n
  5. Add in 3 cups powdered sugar, then chocolate mixture, then flour.<\/li>\n
  6. Transfer batter to prepared dishes, filling to top and dividing equally. (Can be made 1 day ahead, cover and refrigerate.)<\/li>\n
  7. Preheat oven to 425\u00b0F. Bake cakes until batter has risen above dish, top edges are dark brown, and centers are still soft and runny, about 15 minutes, or about 18 minutes for refrigerated batter. Run small knife around cakes to loosen. Allow cakes to rest in dishes 5 minutes.<\/li>\n
  8. Using hot pad and holding dish very firmly, place plate gently atop 1 cake and invert onto plate. Repeat with remaining cakes. Dust with powdered sugar.<\/li>\n
  9. Spoon the macerated berries onto each plate being sure to include some of the juices with each scoop of berries. Add your favorite vanilla ice cream for an even more decadent dessert.<\/li>\n<\/ol>\n

    Recipe provided by St. Francis Winery & Vineyards<\/a> in Sonoma, California<\/p>\n