Port wine, 2008
Port is the ideal companion to this sweet chocolate dessert. Matured for a couple of years in barrels, the red wine emphasizes the rum aroma with its slightly spicy taste.
Preheat oven to 170°C/340°F. Beat eggs until foamy. Slowly add in most of the sugar and beat until fluffy and pale.
Now, add in seeds of the vanilla bean and most of the rum and melted butter. Beat until well combined.
In a large bowl, mix flour, cocoa powder, some cornstarch, baking powder, cinnamon, and a pinch of salt in a large bowl.
Add dry ingredients to the mixture and beat until a smooth batter forms.
Add chopped chocolate and beat to combine.
Now, carefully fold in two thirds of the drained cherries.
Transfer the batter into a greased baking pan. Smooth out the top and bake in a preheated oven at 170°C/340°F. for approx. 50 – 60 min. until fully set. A wooden skewer inserted in the center should come out clean. Let cool on a cake rack.
Before serving, caramelize remaining sugar in a pan. Add remaining cherries and stir to coat.
Add remaining rum. Then, stand back and flambé.
Now, add red wine and let simmer for 2 – 4 min. until the alcohol has evaporated.
In the meantime, dissolve remaining cornstarch in some water. Add mixture to the sauce until thickened to desired consistency. Serve hot cherries on top of a piece of the cake. Add some confectioner’s sugar to liking.