by Beth Paiva
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
Preheat oven to 325°
Grease a 12-inch cake pan, set aside
Put eggs and sugar in a mixer on high and mix until light yellow, about 5-10 minutes
While eggs are mixing melt chocolate, butter, and cream together
Stir in CHAUCER’S Raspberry Wine, flour and egg mixture. Stir until incorporated.
Pour into prepared cake pan and bake for about 1 hour.
Serve warm for a more brownie like cake, or serve cold for a truffle like cake.