Our dear friends and neighbors at the Tres Pinos Inn were kind enough to share this recipe, which features our newly released 2004 Claret. If you've attended any of our parties in the vineyard,  you already know that you're in for a real treat!
 

Flourless Chocolate Walnut Torte
with Claret Laced Strawberries and Whipped Cream

This rendition of the classic “Pizza di Noci” from Northern Italy is a sweet way to incorporate Donati Family Vineyard's Claret. Instead of using balsamic vinegar to macerate the strawberries, we’ve substituted Claret. You will love the rich variety of cherry and berry flavors. Enjoy the rest of the bottle with your main course!

Makes 9 or 10 inch torte

Serves 6-8

Ingredients

Claret Laced Strawberries

1/3 cup Sugar

1 1/4 cup Claret

2 cups Fresh or Frozen Strawberries, Hulled and Halved

Flourless Chocolate Walnut Torte

5 Eggs, Yolks and Whites separated in individual bowls

1/2 cup plus 5 tablespoons sugar

1 cup Bittersweet Chocolate, Coarsely Chopped

1 3/4 cup Walnuts, Chopped

Whipped Cream

1 cup Heavy Cream

2 tablespoons Sugar

Preparation

To Make the Strawberries:  In a medium bowl, combine the sugar and Claret. Stir until the sugar is dissolved. Add the strawberries and let sit for 2 to 3 hours.

To Make the Torte:  Preheat the oven 350 degrees Fahrenheit. Line the bottom of a 9-10 inch springform pan with a round of parchment paper. In a large bowl, beat the egg yolks until pale in color. Gradually beat in the 1/2 cup sugar and continue beating until the mixture is thickened. In a large bowl, beat the egg whites until foamy.  Gradually beat the 5 tablespoons of sugar into the egg whites, 1 tablespoon at a time. Continue to beat until stiff, glossy peaks form meringue. 

Alternately fold the chopped chocolate, walnuts, and meringue into the yolk mixture by thirds until well blended. Pour into the prepared pan and bake until the torte is firm to the touch, does not jiggle when shaken, and has risen to the top of the pan and turned golden brown, 25 to 30 minutes. Remove from the oven and let cool to room temperature on a wire rack.

To Unmold:  Run a knife around the edges of the pan to detach. Invert onto a plate and peel off the parchment paper. Invert again onto a serving plate.

To Make the Whipped Cream:  In a deep bowl, combine the cream and sugar. Beat until soft peaks form.

To Serve:  Cut the Torte into wedges and top with the Strawberries and Whipped Cream. Enjoy!