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Pan de Jerez
Chocolate Sherry Torte
- Serves
8
- Difficulty
Medium
Published 1998
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.
Ingredients
4½ ounces 2 ounces 11
Method
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.
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