Tcho Chocolate Torte (with flour)


  • For the Chocolate Torte  ·   
  • Tcho cocoa powder  ·  1/4 cup 
  • brown sugar  ·  1 3/4 cup 
  • whole eggs  ·  8 
  • white granulated sugar  ·  1 1/2 cup 
  • all-purpose flour  ·  4 3/4 cup 
  • water  ·  2 cups 
  • butter, room temperature  ·  16 ounces 
  • whole milk  ·  1 cup 
  • vanilla extract  ·  2 teaspoons 
  • baking soda  ·  3/4 tablespoon 
  • salt  ·  1 teaspoon 
  • For Mixed Berry Compote  ·   
  • fresh raspberries  ·  1 pint 
  • fresh strawberries, diced  ·  1 pint 
  • white granulated sugar  ·  1/2 cup 
  • orange juice  ·  2 cups 


For the Chocolate Torte

  • Boil water, remove from heat and stir in cocoa powder with whisk to create cocoa paste. Set aside to cool.
  • In a tabletop mixer, combine both sugars and butter.
  • Mix on medium setting to cream all three ingredients until light and fluffy. Add cooled cocoa paste.
  • Next, on low setting, add whole eggs one at a time.
  • Add milk and vanilla extract.
  • Then slowly add flour, salt, and baking soda.
  • Continue to mix batter until smooth.
  • Remove bowl from mixer and scrape down inner sides wall with spatula.
  • Move batter to baking pan.
  • Evenly spread batter with spatula to ensure even cooking of the cake.
  • Bake for 20-25 minutes, rotating the baking pan midway through cook time.
  • Remove from oven and let cool before serving.
  • Serve with a drizzle of mixed berry compote, a sprinkle of powdered sugar, and a pinch of Sicilian salt.

For Mixed Berry Compote

  • In a medium saucepan, combine all ingredients and cook until berries become soft and tender, 8-10 minutes.
  • Transfer to blender and puree until smooth. Cool in refrigerator for 1-2 hours. Compote will thicken once chilled.

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