Recipes:

Raspberry Wine Chocolate Decadence       

By: Beth Paiva, Pastry Chef    

Beth Paiva studied at the California Culinary Academy in 2000 because of her love for baking and pastries. Upon graduation, Beth went straight to work at Seascape Resort in Aptos, CA as a Pastry Chef. After a year at the resort, Beth took a month off to travel to Europe and to study European pastries. Beth currently works at Beckmann's Bakery as a Cake Decorator.

1– 4 oz. dark chocolate bar, chopped

3 oz. cream

6 oz. butter

5 large eggs (room temperature)

1/3 cup sugar

3/4 cup CHAUCER'S Raspberry Wine

1/2 cup all–purpose flour

Procedure:

1. Preheat oven to 325°.

2. Grease a 12–inch cake pan, set aside.

3. Put eggs and sugar in a mixer on high and mix until light yellow, about 5–10 minutes.

4. While eggs are mixing melt chocolate, butter, and cream together.

5. Stir in CHAUCER'S Raspberry Wine, flour and egg mixture. Stir until incorporated.

6. Pour into prepared cake pan and bake for about 1 hour.

7. Serve warm for a more brownie like cake, or serve cold for a truffle like cake.

Enjoy.