Recommendations · Wine and food

Warm chocolate tart with Cavino Deus Mavrodaphne of Patra

A chocolate cake that is still moist inside, with a pinch of sea salt over the top. Mavrodaphne is a sweet red wine from Greece that is dark enough to stand next to cocoa.

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Bottle of Cavino Deus Mavrodaphne of Patra, wine

From the shelf

The bottle

Cavino Deus Mavrodaphne of Patra comes from Patras in Greece and is made from mavrodaphne and korinthiaki. The wine is 15 percent ABV. The aroma is dried fruit: plum, fig and raisin. The taste is warm and sweet, with tannin that gives the wine structure.

Order in the online shopCavino Deus Mavrodaphne of Patra

The combination

Why this works together

Chocolate is bitter and rich at the same time, and it calls for a drink that is sweeter than the dish and at the same time dark in tone. A white dessert wine drops out here: next to cocoa it tastes thin and sour. This mavrodaphne has raisin, fig and plum, and those dried-fruit notes settle next to the cocoa instead of against it. The tannin in the wine also binds to the fat of the butter and the cream. The sea salt does the last part: salt softens bitterness, so that both the tart and the wine taste rounder.

At the table

The dish

  • Before 8 people
  • Ready in 50 minutes
  • Type dessert

What you need

  • 200 grams of dark chocolate with at least 70 percent cocoa
  • 200 grams butter, plus a little extra for the tin
  • 4 eggs
  • 150 grams of fine caster sugar
  • 60 grams flour
  • 20 grams of cocoa powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon coarse sea salt
  • 200 milliliters of whipping cream
  • 1 tablespoon icing sugar

How to make it

  1. Preheat the oven to 180 degrees. Grease a 22-centimetre springform tin and line the bottom with baking paper.
  2. Chop the chocolate coarsely. Melt it with the butter in a bain-marie or in short bursts in the microwave. Stir until smooth and let cool for ten minutes.
  3. Beat the eggs with the sugar and the vanilla extract for five minutes until light and pale. This is the only air the cake gets, so beat long enough.
  4. Carefully fold the chocolate mixture in three portions, using a spatula and not the mixer.
  5. Sift the flour and cocoa powder over it and fold them in with short movements until no dry patches remain. After that, leave the batter alone.
  6. Pour the batter into the tin and smooth the top.
  7. Bake the tart for twenty to twenty-two minutes. The edges should be firm and the centre may still move gently when you tap the tin.
  8. Sprinkle the sea salt over the warm tart and leave it in the tin for at least twenty minutes before you release the edge.
  9. Whisk the whipped cream with the icing sugar until just thick and serve it alongside. Serve the cake lukewarm.

In the glass

Serving

Pour the wine at 14 to 16 degrees into a small red wine glass. At 15 percent by volume, a small glass is enough. Open the bottle half an hour beforehand, and the notes of dried fruit will come loose. Once opened, this wine keeps for several weeks in a cool place thanks to the higher alcohol percentage.

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