Pan de Jerez

Chocolate Sherry Torte

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

Dense, moist, delicious! We add the sherry for a Spanish touch, but if you want to travel to Portugal, on the other side of the Iberian peninsula, use port instead.


  • ounces bittersweet chocolate
  • 2 ounces unsweetened chocolate
  • 11


Place the chocolates, butter, sherry, and liqueur in the top of a double boiler. Heat over simmering water, stirring frequently, until melted and smooth. Let cool to room temperature.

Preheat the oven to 350°F. Butter a 9 by 5 by 3-<