A port chocolate problem

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.

Stephanie Landis

I am a native Oregonian, but traveling has been my way of life since I was young. I was raised in Europe and traveled around Asia and Africa. I've studied two languages and plan to add more. Along with travel, enjoying a passion for food, art and culture is apart of my daily life. My hobbies other than writing are cooking, reading, watching films and attending cultural events.

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