Method

Wine pairing: Port

Preheat the oven to 400°F. Heavily butter and lightly flour six 4- to 6-ounce ramekins. Knock out the excess flour.

In a double boiler over simmering water, melt the butter and chocolate. Remove from the heat and set aside.

In a large bowl, whisk together the eggs, egg yolks, and the 1/3 cup sugar. Stir in the 1 tablespoon coffee liqueur. Whisk in the chocolate mixture, then fold in the flour. Divide the batter evenly among the ramekins. Place the ramekins on a baking sheet and bake until firm at the edges and glossy and barely set in the center, 9 to 11 minutes. Remove from the oven and let cool for 10 minutes in the pan.

In a deep bowl, beat the cream until soft peaks form. Add additional sugar and coffee liqueur to taste.

Run a sharp knife around the edges of the cakes to loosen them. Invert each cake onto one of 6 small plates and top each with a dollop of the whipped cream.

Serves: Makes 6 cakes

Note: The most important factor in pairing wine and food is balance. In food, there should be a balance among the acid, salt, spice, bitterness, richness, and other components that make up the taste of a dish. When a dish is in balance, it will make a great match with any wine.

Reprinted with permission from ©Kendall Jackson Wine Estates, LTD, Small Plates Perfect Wines, published by Andrews McMeel click for book review

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