Port is one of those things that I always have in my pantry. I love to cook with it because I love the wonderful richness it adds to a dish. But this time I did something different. I’ve partnered with Offley to create a recipe that you can pair with their Ruby port. ‘
Their Ruby is a young port with red fruit tones. I paired it with a rich chocolate dessert to balance out the sweetness of the port. This cake has a layer of fresh raspberries at the bottom, followed by a rich espresso brownie layer and it is finished with a dark chocolate ganache with a hint of espresso.
I invited Eliane from Instagram blogger to come taste my dessert. We had a lovely afternoon enjoying this dessert with the port.
For all the Dutchies, Offley is organizing a cooking workshop where you can make dishes to pair with their port. And you can win tickets to attend the event with a +1. The workshop takes place on Saturday 24th September at the Smulweb Kookcollege in Amersfoort. If you get a bottle of their port, you will get a code with it to participate. But I have a code especially for you guys! You can participate by filling in this code: OVABLG01C in the Offley website.
This dessert is best eaten cold, so keep it in the fridge.
This recipe is for a 21cm round cake mold with a detachable bottom.
For the brownie:
140grs of fresh raspberries, broken into pieces
120gr of dark chocolate, chopped (I used 63% cacao, but you can use a higher percentage. Especially if you want to pair it with port)
57grs of butter
125grs sugar (1/2 a cup)
2 egg yolks
½ a teaspoon of vanilla essence
50grs of self-rising flour (1/3 cup)
2 tablespoons of cocoa powder
Pinch of salt
1 shot of espresso, cooled
For the ganache top:
200grs of dark chocolate, chopped
250ml of whipping cream
1 full teaspoon of instant espresso powder
20grs of butter
1 tablespoon of sugar
A handful of red currants for decoration
Start by preheating your oven to 180C/350F. Line the bottom and sides of your cake mold with parchment paper.
First make the brownie layer. Place the chopped chocolate with the butter in a microwave-safe bowl. Microwave it in 30 seconds intervals, stirring in between until it has completely melted. Set it aside to cool down a bit. If it is too hot, it will curdle the eggs.
In a large bowl, mix the eggs with the egg yolks, sugar and vanilla. Then slowly whisk in the melted chocolate. Then add the shot of espresso, flour, cocoa powder and salt. Mix until everything is well combined.
Spread the broken raspberries over the bottom of your prepared baking mold. Carefully pour over the brownie batter. Tap it gently a few times to get rid of any air bubbles.
Bake it for 20 minutes.
When the brownie has cooled down to room temperature, start to make the ganache.
Place the cream, sugar and espresso powder in a saucepan over medium heat. Whisk it until the sugar and espresso have completely dissolved into the cream, and the cream has come to a simmer. Then add the chopped chocolate and butter. Lower the heat to low and stir until everything has melted.
Then pass it through a fine mesh sieve to make sure that there are no lumps.
Carefully pour the ganache over the brownie. Let it set in the fridge overnight.
The next day, carefully remove the cake from the mold and carefully remove the parchment paper. To make a clean cut, use a sharp knife and rinse it under hot water before slicing the cake. Serve it with some fresh red currants.
Enjoy it with a glass of Offley Ruby port!