Recipes from Wine, Cheese & Chocolate Dessert Challenge

Here are the recipes for the fabulous desserts served at Wine, Cheese & Chocolate. Enjoy!

Thank you to our sponsors Amy Toltz-Miller Events, Brownstein Hyatt Farber Schreck, East Side Kosher Deli, Jay Feder Jewelers, Ian Gardenswartz, Herzog Wine Cellars, Mizel Family Foundation and Safe Systems.

Flourless Chocolate Cake with Cherry Whipped Cream

By Team Butterfly


8 oz semi-sweet chocolate
1 stick Butter
6 Eggs
½ Cup plus 5 Tbs Sugar

Powdered Sugar
Cherry Liqueur
2 Cups Heavy Cream


Preheat oven to 350 degrees.

Butter a 9 x 3 spring form pan and line the bottom with parchment paper.  Melt chocolate and butter together in medium saucepan over low heat – cool slightly.  Beat egg yolk and ½ cup sugar in a large bowl until well blended.  Stir in chocolate mixture.  In another bowl beat egg whites and 2 tbs sugar until stiff.  Gently fold whites into chocolate mixture in 3 additions.  Pour batter into pan and bake until puffed and tester inserted into center comes out clean – about 30 minutes.  Transfer pan to rack and cool for 10 minutes. Using a sharp knife, cut around sides of cake and release pan sides.  Invert cake onto rack.  Peel off parchment and cool completely.  Wrap in plastic and chill overnight.

For Whip Cream: Beat heavy cream with 3 tbs powdered sugar and cherry liqueur until stiff.


Hostess-Style Chocolate Cupcake

by Team Ganache


Chocolate Cake

1 ½ Cup Flour
1 Cup Brown Sugar
¼ cup + 1 Tbsp Cocoa Powder
2/3 tsp Baking Soda
¼ tsp Salt
1 cup Water
1/3 cup Vegetable Oil
1 Tbsp White Vinegar
1 tsp Vanilla Extract

Marshmallow Filling

1.5 Egg Whites
1 cup Corn Syrup
1 cup Sifted Powdered Sugar
½ Tbsp Vanilla Extract


6 oz. Semisweet Chocolate Chips
1 Tbsp Unsalted butter, Room temp
2.5 oz Sugar
2 tsp Vanilla extract
1/3 cup Heavy Cream


Chocolate Cake:

  1. Preheat oven to 350 degrees.
  2. Sift dry ingredients for cake.  Mix water, oil, vinegar and vanilla in a separate bowl.
  3. Add wet to dry ingredients, mix until just combined.
  4. Bake for about 18 minutes.

Marshmallow Filling:

  1. In a large bowl of an electric mixer, add egg whites, corn syrup and salt.
  2. Using your electric mixer on high speed, mix for approximately 5 minutes or until mixture is thick and volume has almost doubled.
  3. On low speed, add powdered sugar and mix until well blended.  Add vanilla extract just until well blended.
  4. Chill in refrigerator.


  1. Place all ingredients in metal bowl, except cream.
  2. Heat cream in a saucepan until hot.
  3. Pour over ingredients into bowl.
  4. Let sit for 30 seconds and then stir with a spatula.

Assembling Cupcake:

  1. When cool, cut cake into 2” diameter circles. (You will need 2 circles for each cupcake.)
  2. Put 1 heaping Tablespoon of marshmallow filling on one circle and then sandwich with a second circle.
  3. Pour about 2 teaspoons of ganache on top of cake to cover.
  4. Make squiggle design with tempered melted white chocolate.

Note: You will have extra Marshmallow filling.

Pot a Creme

by Team Pot a Creme


2 cups Whole Milk

6 oz Chocolate

½ cup Sugar

1 tsp Vanilla

5 Egg yolks

¼ tsp Kosher Salt

1 ½  Corn Starch

Whipping Cream

Powdered Sugar

Frozen Raspberries




Chocolate Martini and Caramel Slice Cake

by Team Martini

Chocolate Martini

1 oz. Godiva Original Liquer
1/4 oz. Vodka
Milk or half and half to taste (optional)

Caramel Slice Cake


1 Cup Flour

1/2 Cup Coconut

1/2 Cup Brown Sugar

4 oz Butter

4 Tbsp Corn Syrup

4 oz Butter

2 400 gram cans Condensed Milk

2 ounces Shortening

4 ounces Chocolate


Preheat oven to 250 degrees.  Place flour, coconut, sugar and melted butter into a bowl and mix well to combine.  Press this mixture into a lined 8 x 12” pan and bake for 15 minutes or until lightly brown.

Combine the corn syrup, extra melted butter and condensed milk and pour over the cooked cookie base.  Return to the oven and bake for 20 minutes or until the caramel is golden.  Cool the slice in a refrigerator until cold.

To make the chocolate topping, place the chocolate and shortening into a saucepan over low heat and stir until melted .  Remove from heat and cool slightly before spreading over the slice.  Chill until firm.


Beer Ice Cream, Bronco Popcorn, and Peanut Butter Balls

by Team Tailgate

Beer Ice Cream


5 cups heavy cream
1 cup pure maple syrup
1 tsp pure vanilla extract or 1 whole vanilla bean
10 egg yolks
½ cup New Belgium 1554 Enlightened Black Ale (use more or less to taste),  or your favorite brew


1. Heat the heavy cream, vanilla and maple syrup over medium-low heat to a simmer.

2. Whisk together the egg yolks in a bowl.

3. Remove the cream mixture from the heat and whisk a small amount of the cream into the egg mixture. Add enough cream to warm the eggs.

4. Once the eggs are warm, add them back into the pot of remaining cream.

5. Use a rubber spatula to gently stir the custard over low heat. Continue stirring until the mixture starts to thicken.

6. When the custard seems to be getting thicker, lift the rubber spatula and run your finger through it. It is done when the custard clings to the spatula.

7. Strain the custard through a fine mesh Strainer or Chinois into a shallow dish. Cover the dish with plastic wrap and immediately place in the refrigerator.

8. Allow the custard to “ripen” for 6 to 12 hours for the best result.

9.  Add the beer into the custard to taste. Freeze this custard in an Ice Cream Maker according to the manufacturer’s instructions.

Bronco Popcorn


Large bowl of Air-popped popcorn
12 to 16 oz of white chocolate
3 tbsp Unrefined Coconut Oil
Oil based food coloring made for chocolate (water or gel colors will seize the chocolate)


In a double boiler melt the white chocolate. Warm the oil based dye and coconut oil in a water bath so that they don’t shock the melted chocolate. Add the melted coconut oil to the melted chocolate so that you have a smooth creamy mixture that is not too thick. Add the oil based dye in small quantities to the chocolate and mix well. The color will be darker once the glaze dries on the popcorn.

Pour melted chocolate over salted popcorn and toss to mix well. Keep mixing until the popcorn is well coated and place in a cool area to dry. Once dry break up any large clumps into small pieces.

Peanut Butter Balls


1-1/2 cups peanut butter
1-1/4 sticks margarine
1 tsp. vanilla
16 oz. confectioner’s sugar
8 oz. chocolate
2 Tbsp. oil


Mix peanut butter, margarine, vanilla, and sugar.

In a separate pot, melt chocolate, then add oil to thin.

Form balls of the peanut butter mixture. Dip into the melted chocolate.