Ohio’s wine industry was built on sweet wines from varietals like Niagara, Concord and Catawba and although winemakers are introducing more European-style dry wines, Ohioans still love their sweet wines. This sugary little white wine is 100 percent Niagara and labeled and named after Edith, the last of 130 dairy cows to be sold from Maize Valley’s dairy herd. (The proceeds were used to start up the winery.) Sips of sweet red wines are wonderful with chocolate desserts.

Intensely Chocolate Torte

Ohio’s wine industry was built on sweet wines from varietals like Niagara, Concord and Catawba and although winemakers are introducing more European-style dry wines, Ohioans still love their sweet wines. This sugary little white wine is 100 percent Niagara and labeled and named after Edith, the last of 130 dairy cows to be sold from Maize Valley’s dairy herd. (The proceeds were used to start up the winery.) Sips of sweet red wines are wonderful with chocolate desserts.

Ingredients

  • Crust
  • 1 cup pecans
  • 1 cup graham cracker crumbs
  • 3/4 cup sugar
  • 4 tablespoons unsalted butter
  • Filling
  • 1 pound semisweet chocolate chips
  • 1 cup whipping cream
  • 6 eggs
  • 1/3 cup all purpose flour

Directions

Preheat the oven to 325 degrees. To make the crust, combine the crust ingredients in a medium bowl. If necessary, use more melted butter to make the crust stick together. Press the mixture into the bottom and about an inch up the sides of a 9-inch springform pan.

To make the filling, place the chocolate and cream in a medium saucepan and place over low heat until the chocolate melts. Remove from the heat and set aside to cool. Using an electric mixer, combine the eggs, sugar and flour in a large mixing bowl and beat until thick and lemon-colored (this will take about 10 minutes). Fold one-quarter of the warm, not hot, egg mixture into the chocolate mixture. Then fold the chocolate mixture into the remaining egg mixture.

Pour the filling into the crust. Bake for 45 minutes or until the torte puffs almost to the center. Cool on a wire rack for 20 minutes before removing the springform. Cool for 4 hours before serving.

Serves 16.