I had this fine dessert wine from Seven of Hearts winery, which is like a port but lighter.
It’s actually called the coupe’s cuvee, pinot noir dessert wine.
It has stronger raspberry notes than a port too.
So I needed a dark chocolate cake before I finished off this cute little bottle.
As I’ve gotten older, and finally been able to develop favorites, dark chocolate ganache cake is one of regular go to’s.
I know this selection is not original but it might have something to do with staying in Asia for 4 months without access to fine chocolate and sometimes even cake (the singular thing that bothers me about Asia, everything else I love ).
And since I have been back, I have been eating as much dark chocolate ganache cake as I can get my hands on.
I have a killer recipe for ganache from the Sugar Cube dessert place in Portland, OR.
They used to be a food cart but now have their own restaurant and cookbook.
Here is their website:
Their cookbook is phenomenal because their recipes always elicit moans from the people I bake for.
I made their highway to heaven cupcakes that are shown with potato chips stuck in them and drizzled with caramel.
I was good with just their ganache and some sprinkles, because the fried potato chip would film my palate for the fruity dessert wine.