We paired this delightfully rich dessert with our Zinfandel “LATE,” 2017.
Thank you chef Jamil Peden and the staff at Relish for this recipe.
8oz bittersweet chocolate, chopped
4oz unsweetened chocolate, chopped
16 Tbsp unsalted butter (plus for greasing pan)
1/4 cup port
1/4 heavy cream
1 tsp kosher salt
1 tsp vanilla extract
5 large eggs at room temperature
1/2 cup sugar
1 1/2 Tbsp all-purpose four
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