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Glass of WinePairing to compliment each other

Selby Zinfandel Port and Chocolate ‘Cup’ Cake

Presented by: Kent and Max Girard

Chocolate ‘Cup’ Cake
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8 ounces butter
8 ounces dark chocolate, chopped
¾ cup sugar
¾ cup flour
4 eggs
1 tsp. sea salt
1 tsp. orange zest
Whipped cream or vanilla ice cream, for serving

Put butter and chocolate in a glass bowl. Microwave for 1 minute on highest setting. Stir until melted.

In another bowl, whisk together sugar and next 4 ingredients. Whisk in chocolate mixture. Divide among 4(10oz.) mugs.

Place mugs in microwave and cook for 3 minutes on highest setting. Let cool 30 seconds. Top with the whipped cream or ice cream. If desired, garnish with chocolate shavings.

Recipe from:
People Magazine, Michael Symon’s “Cake in a Cup”,
June 18, 2012 issue.

Serves 4

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