Larry’s Chocolate Merlot Torte


  • 9.7 ounces Scharffen Berger (or other quality) 70% Bittersweet chocolate
  • 1/2-cup sugar
  • 8 Tbs. Sleeping Dog Merlot
  • 8 ounces butter
  • 5 large eggs
  • 1 Tbs. All purpose flour


  1. Preheat oven to 350 degrees.
  2. Butter a 9-inch baking pan with removable bottom.
  3. Melt butter and set aside to cool.
  4. Place chopped chocolate in a large bowl. Combine wine and sugar in saucepan over high heat, stirring constantly. When sugar is dissolved and mixture is boiling, pour over chocolate. Stir until melted and smooth.
  5. Add the butter in two parts and whisk until combined. Place eggs in bowl and beat with electric mixer at high speed until fluffy, pale yellow, and tripled in volume (7-8 minutes).
  6. Add eggs to chocolate in two parts, whisking to combine.
  7. Sift the flour over the batter and gently fold in.
  8. Pour batter into prepared pan.
  9. Place in larger pan and fill halfway with hot water.
  10. Bake 30-35 minutes, until torte has slight crust on top.
  11. Cool in water bath until room temperature.