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American · Dessert
Chocolate Port Cake
A forgiving chocolate cake of port, butter and bittersweet chocolate lifted by folded-in egg white foam. It aims for a dense, moist crumb rather than angel-cake lightness, so small mixing slips hardly matter.
- YieldServes 8 · One 15–20 cm round cake
- Hands-on35 min
- Total1 h 17 min
- Difficulty
Ingredients
- 125 gtawny or ruby port
- 114 gunsalted butter, plus extra for the pan
- 85 gbittersweet chocolate, chopped small
- 4large eggs (200 g), separated
- 200 ggranulated sugar
- 105 gall-purpose flour
To finish
- 2 tbsppowdered sugar
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