Diane Posner’s Flourless Chocolate Cake Per I Piede di Hana was a winner at one of our Northern California Elysium Dessert Competitions and we like to make it for Valentine’s Day. The judges remarked that the Elysium wine acted as a unifying factor toward the dessert’s multiple flavors. This rich cake is multi-layered, and resembles a rich pudding in texture. Wash it down with Elysium.
1/2 cup warm water
9 oz. extra bittersweet chocolate
7 tbs. unsalted butter
6 large egg yolks
8 egg whites
2 Tbs. Elysium Black Muscat
Melt chocolate with butter. Combine egg yolks and Elysium and mix with chocolate water mixture. Beat egg whites with pinch of salt until they form soft peaks. Gently fold into chocolate mixture. Bake in a buttered floured spingform pan at 325 degrees F for 20-30 minutes. The center of the cake will be moist and cake will pull away slightly. Let cake cool and remove springform.
2 cups heavy cream
12 oz. extra bittersweet chocolate
1 Tbs. corn syrup
Warm chocolate slightly with corn syrup in a double boiler on medium high heat. When thoroughly melted beat in cream, until fully incorporated.
To serve, slice cake with a hot dry knife. Serve with the chocolate sauce and berry or apricot sorbet.