Pan de Jerez

Name: Pan de Jerez (Chocolate Sherry Torte)
Yield: Serves 8
Ingredients: 2 tablespoons amaretto liqueur; 5 large eggs, separated; 2 teaspoons vanilla extract; ¾ cup sugar; 11 tablespoons unsalted butter; ½ cup sherry; ⅓ cup sifted cake flour; Pinch salt; 2 ounces unsweetened chocolate; 4½ ounces bittersweet chocolate

Chocolate Sherry Torte

Preparation info

Serves
8

Difficulty
Medium

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.

Ingredients

4½ ounces bittersweet chocolate
2 ounces unsweetened chocolate
11

Dessert
Cake
Vegetarian

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.

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