Pair with 2003 Stone Ranch Essence
Sixth course of the Ridge Holiday Feast Menu
Wines and recipes for all six courses available in the Holiday Feast Gift Pack

• 1 1/2 pounds chocolate, finely chopped
• 1 1/2 pounds butter, cut into pieces
• 16 eggs
• 2 1/4 cups sugar
• 3/4 cup all-purpose flour, sifted

• 1/2 cup dried cherries
• 1/4 750 ml. bottle zinfandel
• 1/4 cup honey
• 1/2 teaspoon pepper corns
• 3 juniper berries – toast & crush
• 1 bay leaves
• 1/2 teaspoon fennel
• 1 sprigs fresh thyme

• 1 cup heavy whipping cream
• 1/4 cup powdered sugar

Makes 24, 4oz cakes - serves 8

Chocolate Pudding Cakes
Organize aluminum cups on sheet tray and spray generously with pan spray

Place chocolate in a medium heat proof bowl. Place butter in a sauce pan over medium heat. Place the bowl of chocolate over the butter to warm the chocolate as the butter melts. When the butter has melted, pour over the chocolate. Stir until the chocolate has melted and set aside on top of an oven to keep the mixture warm.

In a stand mixer, combine the eggs and sugar and beat on medium speed until just lemony yellow and doubled in volume, about three minutes.

Whisk the flour into the chocolate mixture. Turn the mixer to low speed and add the hot chocolate mixture to the eggs all at once. Scrape down the side of the bowl and continue to mix for another 30 seconds, until well combined.

At this point you can bake at 350 degrees for 10 minutes, or wrap and put into a freezer until you need them.

Zin Poached Dried Cherries
Toast spices seperately

Put everything but thyme in pan. Bring to a simmer – skim – add thyme. Simmer 15-20 minutes very gently. Strain – add cherries to pan. Cover with juice – bring to a simmer – cook 3-5 mins. Strain juices – reduce until it coats the back of a spoon – fold into cherries.

Can be made up to one week before needed, it will keep in the refrigerator for up to a month.

Chantilly Cream
Place cream and sugar in a bowl, whip until till soft peaks form. Serve immediately.