Mmmm....chocolate

I found a recipe whilst Googling the other day..... for a Chocolate and Port cake! Well I just HAD to give it a go...and it is great! I have made four so far....one as a test run (using Tawny port), two to sell on the weekend (using Liebich Ruby Grenache) and another for our own dessert consumption. The recipe itself is easy...I guess my only complaint is that I end up using a saucepan and two separate mixing bowls so there is a bit of washing up to do at the end. And it is easily converted to a Gluten-Free option if you use gluten-free plain flour or substitute the flour for some almond meal. The two I baked to sell on Sunday were Gluten-Free - I used gluten-free plain flour (available at the supermarket now) and they turned out really well. I cut each cake into eigths and sold each piece for $3 (so $24 for the cake). The cake will keep well for up to a week in the fridge...the port flavour will intensify. and i think this is one of those cakes that would work well no matter what alcohol you used....if port isn't your thing you could use rum, whisky, kahlua, muscat etc.

Chocolate and Port Cake

4oz (120g) butter
½ cup port
5oz (150g) dark chocolate
1 cup caster sugar
3 eggs, separated
¾ cup plain flour (substitute glutenfree flour or almond meal)


Preheat oven to 180C.
Grease and line the base of a 24cm springform pan.

Melt butter and chocolate together in small saucepan. Add wine gradually, stirring slowly until thoroughly incorporated. (If you go too fast it will split!)

Combine sugar and egg yolks in bowl and mix on medium speed until pale yellow in colour. Add melted chocolate slowly, and beat until smooth.
Add flour and beat on medium speed for 1 minute. (You can do these steps by hand if you like)

In another bowl, beat egg whites on high until stiff peaks form.

Gently fold in 1/3 of chocolate mixture into egg whites. Fold in remaining chocolate carefully.

Pour into cake pan and bake for 30 minutes.


The cake will not rise much and is quite dense and moist. Enjoy with a dollop of double cream or a scoop of ice-cream.