Norton Dessert Chocolate Cake

Cake Ingredients

  • 10 ounces unsweetened chocolate
  • 3/4 cup butter
  • 5 egg yolks
  • 3/4 cup white sugar
  • 3/4 cup St. James Winery Norton Dessert Wine
  • 1/2 cup all-purpose flour
  • 5 egg whites
  • 1/2 teaspoon cream of tartar
  • 3 tablespoons white sugar

Glaze Ingredients

  • 1 cup semisweet chocolate
  • 1/2 cup butter
  • 1/2 tablespoon corn syrup
  • 1/2 cup St. James Winery Norton Dessert Wine
  • 1/2 teaspoon vanilla extract

Cake Instructions

  1. Preheat oven to 350°F. Grease a 10 inch bundt or tube pan.
  2. Melt unsweetened chocolate and 3/4 cup of butter on the stove or in the microwave. Heat until smooth and stir while this process is happening. Set aside and let the mixture cool to room temperature.
  3. In a large bowl, beat egg yolks and 3/4 cup of white sugar together with an electric mixer on high speed until light and fluffy.
  4. Gradually stir in the 3/4 cup of wine and flour.
  5. Fold in the cooled chocolate mixture.
  6. In a clean bowl, whip egg whites with cream of tartar until frothy. Gradually whisk in 3 tablespoons sugar, and continue to whip until stiff peaks form.
  7. Fold 1/3 of the whites into the batter, then quickly fold in the remaining whites until no streaks remain.
  8. Bake in preheated oven for about 45 minutes or until toothpick comes out clean.
  9. Cool completely in pan.

Glaze Instructions

  1. Combine chocolate chips, 1/2 cup butter and corn syrup. Heat on stove top or in microwave, stirring frequently until chocolate is melted.
  2. Stir in 1/2cup of Norton Dessert Wine and vanilla until mixture is smooth.
  3. Set aside and cool for about 30 minutes.
  4. Pour glaze over the cooled cake.
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