Chocolate Cherry Torte

(Serve with Deaver Vineyard Zinfandel Port)

Preheat oven to 350 degrees. Lightly butter a 10-inch cake pan and line bottom with parchment paper.

1 cup dried tart cherries
1 cup Zinfandel Port
8 oz. semi-sweet chocolate (chopped)
8 oz. butter
1/4 cup whole almonds
5 large eggs
1/2 cup sugar
1 tsp. vanilla extract
1/2 tsp. almond extract

The day before you bake, place cherries and Port in a bowl and cover. Set aside. The next day, strain cherries, reserving 1/3 cup of Port. Melt chocolate and butter in a double boiler. Stir until completely melted. Remove from heat and set aside to cool slightly.

In a food processor, grind almonds until finely ground. Set aside.

In a mixer, whip eggs, sugar and extracts until mixture into chocolate mixture forms a ribbon when the beater is lifted out and it resembles soft whipped cream. Scrape egg mixture into chocolate mixture and fold together. Add ground almonds and stir until everything is incorporated, pour into prepared cake pan.

Bake 45 minutes to 1 hour or until toothpick inserted into center of cake comes out clean. When completely cool, unmold onto plate. Dust with powdered sugar and serve with whipped cream.

Recipe courtesy of Ingrid Fraser Elegant Cakes and Fine Desserts