Ah, thank you for clearing that up! I've also heard that the cake should be basted periodically with more liquor, and aged.
Here's one you might want to help us out with. It's about rf's mention of chocolate merlot sauce. This is reformed liberal's reply to me:
Tee Hee: I bought it at a wine/delicacies shop!
Brent's Napa Valley. It says "alk 4.8% by volume" and there is a _faint_ (evocative) taste of mellow wine, so I wonder if the wine is added at the end, so as not to burn off the alcohol. Contents: Merlot (note this is first!), Chocolate (cocoa liquor, cocoa butter, sugar, cream, lecithin and vanilla) Sugar, Corn syrup, cream and salt. $8/9 oz and quite a heavy
jar.
Haven't tried it, but I bet any rich, solid-at-room-temp chocolate fudge sauce, heated w/a few ounces of a good merlot stirred in when it is off the heat, would be similar.
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Any ideas on how to make this from scratch??? It would be so good with vanilla ice cream and berries :-D~~~~
The recipe that you describe sounds suspiciously like a simple white chocolate with Merlot sauce.. I can't imagine why someone would eat it if you could make it.. But I have been wrong before.. Someday I will tell you about my 2nd wife.. Sheeesh.. LOL
It was terrific over cheescake and chocolate pasta, w/some barely sweetened whipped cream!
Of course we had to wait until 9pm to have the room to eat it!
Today I discovered it was great straight out of the jar! Surprise, eh?
Hope Carlo can come up w/a recipe!