BESAW’S ORIGINAL CHOCOLATE CAKE…..This is their long-standing, classic recipe...moist, dark chocolate with rich chocolate ganache frosting.
Paired with M Chapoutier Banyuls 2007...Spread out on narrow and steep terraces, the Banyuls appellation overhangs the Meditteranean Sea. Banyuls is a fortified wine that is exceptional and age-worthy. It is naturally sweet, shows full fruit and wonderful character and is universally perfect with fruit and/or chocolate desserts.
CLAIM JUMPER’S CHOCOLATE MOTHERLODE CAKE…Six decadent layers of chocolate cake and rich chocolate fudge icing topped with walnuts.
Paired with Fonseca Bin No. 27 Port..."Chocolaty and plush, displaying good concentration to the ripe plum, mocha and dark cherry flavors, with paprika accents. Very fruity, with raspberry notes, on the finish.
COLLEEN WHYTE’S ROUGEMONT APPLE PASTRY CAKE…a pastry crust filled high w/apples and currants, then covered in a vanilla sauce w/ a hint of cinnamon.
Paired with Chateau Bel Air...This blend of Sauvignon Blanc and Semillon is a full-bodied dessert wine with gorgeous refreshing acidity as well as massive concentration and unctuous
PAPA HAYDN’S CASSATA…Kahlua and espresso-soaked sponge cake with bittersweet chocolate-ricotta filling.
Paired with Dulcinia Muscat Estrella Del Norte...Spanish for sweet, Dulcinia was the vision of beauty and perfection Don Quixote gallantly vowed to defend and adore. Our Dulcina upholds Don Quixote's unquenchable quest to meld life's sweetness and beauty with the romance and passion that makes life worth living. Dulcinia is made following a centuries old tradition of slightly fermenting grapes and then, while residual sugars remain high, interrupting fermentation by adding brandy.