Serves 4-6


½ pound butter

½ pound Callebaut semi-sweet chocolate, or other fine chocolate

2 eggs

6 tablespoons sugar

½ cup Eyrie Pinot gris grappa or good brandy

½ pound wheatmeal biscuits, coarsely crushed

Slightly sweetened whipped cream, for garnish

½ cup coarsely chopped dry-roasted hazelnuts, for garnish



A day ahead butter, the sides of an eight-inch springform pan, and line the bottom with buttered wax paper. Melt the butter and chocolate together in a double boiler. Beat the eggs and sugar together until foamy, and add the melted butter and chocolate. Add the brandy and crushed biscuits. Stir together gently, and pour into the paper-lined pan. Refrigerate overnight. Day of Unmold, peel off the paper, and slice into servings. Garnish each serving with a generous dollop of slightly sweetened whipped cream. Sprinkle with the chopped roasted hazelnuts or shaved chocolate, if desired.

Chef Diana Lett
From Eyrie Vineyards in McMinnville, Oregon | + posts