Allison Inn & Spa's JORY Chocolate Pinot Noir Cake

Pinot Noir deepens the flavor of these lovely chocolate cakes, created by the Pastry Chef at the elegant JORY Restaurant.

Servings: 6 four ounce cakes

Cook Time: 40 minutes

Pair With: A rich Willamette Valley Pinot Noir.

Source: Recipe courtesy Shelly Du Plessis, Pastry Chef at JORY Restaurant


4 ounces unsalted butter

8 ounces dark chocolate, 64% cocoa or higher

3/4 ounce cocoa powder

4 eggs, separated

1 1/2 teaspoon vanilla extract

2 1/2 ounces sugar

1/2 teaspoon cream of tartar

1/2 teaspoon salt

1/2 cup Pinot Noir


<p> In a double boiler, melt together the chocolate, butter, Pinot Noir and cocoa powder. Separate the egg yolks and egg whites. Put the egg whites into a mixing bowl. Whisk egg yolks into the melted chocolate mixture and add the vanilla and salt. Whip the whites on medium speed until foamy and add the cream of tarter. At soft peaks, gradually add the sugar and whip to medium-stiff peaks (be careful not to over mix). The egg whites should be smooth and glossy. Fold the egg whites into the chocolate mixture.</p> <p> Prepare 6 ramekins by coating them with butter and swirl sugar inside, tap out extra sugar. Fill ramekins 2/3 with the cake batter. The cakes can be chilled in the refrigerator for later use at this point. Bake the cakes at 350 degrees for 15 - 20 minutes or 10 minutes in a convection oven. Serve with raspberries and white chocolate sauce or vanilla ice cream.</p> <p>  </p> <p> <span style="font-style: italic;">Visit our <a href="">Wine Store</a> to find a wine for this recipe.</span></p> <p> <span style="font-style: italic;">Touring & Tasting adds new wine pairing recipes every week. Check back for tasty new recipes to pair with wine!</span></p>

Recipe Courtesy Of

Allison Inn & Spa
<p> Welcoming and sophisticated, The Allison Inn & Spa is the quintessential place to stay when visiting the Willamette Valley in Oregon wine country.</p>