14 Hands Derby Torte

Mindie Pena, Culinary Lead 14 Hands Winery


Ingredients
  • 15 ounces –bittersweet chocolate
  • 9 ounces – unsalted butter
  • 7 – egg yolks
  • 6 tablespoons – granulated sugar

  • 2 tablespoons – 2014 Limited Release Kentucky Derby Red Blend

  • 1 teaspoon – vanilla extract 
  • ¼ teaspoon – salt
  • 5 – egg whites

  • 3 tablespoons – granulated sugar
Preparation 
  1. Preheat oven to 300o. Grease a 9” spring form pan. 

  2. Melt the chocolate and butter together, over a double broiler or in 30 second intervals in the microwave. Whisk until well blended. Set aside to cool.
  3.  In a mixing bowl,  using a whisk attachment, beat together the egg yolks, 6 tablespoons granulated sugar, wine, vanilla, and salt on medium-high speed until pale and very thick, 3-5 minutes.  Gradually pour in the chocolate mixture and continue beating until well blended. 

  4. In a clean mixing bowl, using a whisk attachment beat the egg whites on medium-high speed until foamy. Gradually add the remaining 3 tablespoons of granulated sugar and continue to beat until medium firm peaks form. Scoop half of the egg whites into the chocolate mixture and gently fold in.    Fold in the remaining whites just until no streaks remain. Do not over mix. 

  5. Pour the batter into the prepared pan and spread out evenly. Bake for 40 minutes. Do not overcook. Transfer pan to wire rack and let cool for 30 minutes. 

  6. Remove the cake from pan. Let cool completely, then cover and refrigerate for 3 hours to set.

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