Pan de Jerez

Chocolate Sherry Torte

Preparation info

  • Serves


    • Difficulty


Appears in

The Mediterranean Kitchen

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 tablespoons unsalted butter
  • ½ cup sherry
  • 2 tablespoons amaretto liqueur
  • 5 large eggs, separated
  • ¾ cup sugar
  • 2 teaspoons vanilla extract
  • Pinch salt
  • cup sifted cake flour


    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-inch loaf pan and line the bottom with baker’s parchment.

    Beat the egg yolks and ½ cup sugar in a mixer bowl until it forms a slowly dissolving ribbon on the batter when the beater is lifted. In a second mixer bowl, beat the egg whites until foamy. Gradually beat in the remaining ¼ cup sugar and continue to beat to medium-soft peaks. Stir the cooled chocolate mixture, the vanilla, and salt into the egg yolk mixture. Sift the flour over the batter, add the egg whites, and fold just until combined.

    Pour the batter into the prepared pan and smooth the top. Cover with plastic and place in a larger baking pan. Pour enough hot water into the larger pan to come 2 inches up the side of the loaf pan. Cover all tightly with foil. Bake just until a toothpick inserted into the cake comes out clean, 40 to 50 minutes (do not overbake). Remove the loaf pan from the water bath and let the cake cool in the pan. Run a knife around the sides of the pan and turn the cake out onto a serving platter. If the cake sticks, warm the pan slightly over very low heat on top of the stove. Cut into 1-inch slices and serve with whipped cream or custard sauce.