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Hot Chocolate Galettes

“Rapture” Primitivo Port

There's just something about ruby port and dark chocolate that is truly magical together. The slight bitterness of the chocolate just makes the purity of the fruit shine while alleviatine the overt sweetness of the wine. The great thing about this pairing is the size of the cake, which is just enough to satisfy without putting you into a sugar coma at the end of the meal. Plus, it's super simple, can be made ahead and is ready in 10 minutes, so all you have to do is pop them in the oven at the end of the meal and you have the perfect dessert in no time.

Recipe courtesy of Ludo Lefebvre / Crave: 10th Anniversary Edition

If you love the smell of warm chocolate, you’ll love these miniature treats – you’ll think there’s a chocolate factory in your kitchen. They’re all but pure chocolate, crispy on the outside and molten within.


4 servings



Line 4 cupcake molds with paper or foil cupcake liners; set aside. Stir the chocolate and butter in a heavy small saucepan over medium-low heat until melted and smooth, about 1 minute. Remove from the heat.

Using an electric mixer, beat the sugar, egg and egg yolk in a large bowl until thick ribbons form on the surface of the batter when the beater is lifted, about 5 minutes. Sift the flour over the egg mixture, then fold in the flour. Fold in the melted chocolate mixture. Using a trigger ice cream scoop, spoon the batter into the prepared cupcake liners. Cover and refrigerate until cold, at least 1 hour or overnight.

Preheat the oven to 400 degrees F. Remove the “cupcakes” from the molds and place them in their papers on a heavy baking sheet. Bake until the tops of the galettes puff and crack and a tester inserted into the center comes out with moist batter attached, about 10 minutes.

Remove paper/foil cupcake liners from cakes and invert 1 galette on each of 4 dessert plates. Serve warm with whipped cream or your favorite vanilla ice cream.

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