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cups raspberriesDecadent Flourless Chocolate Torte

Courtesy of the Tiffani


Perfectly paired with our hope & grace Cabernet Sauvignon, St. Helena, Napa Valley

If you have not purchased the wine to accompany the recipe, click HERE.



Unsweetened cocoa powder for dusting
15 oz. bittersweet chocolate, finely chopped
18 Tbsp. (2 1/4 sticks) unsalted butter, cut into small pieces
7 egg yolks
9 Tbsp. granulated sugar
1 1/2 Tbsp. dark rum or brewed espresso (optional)
1 1/2 tsp. vanilla extract
Pinch of salt
5 egg whites, at room temperature
Pinch of salt
5 egg whites, at room temperature



In a small bowl, combine mustard and garlic. In a wide shallow bowl, combine breadcrumbs, Parmesan, rosemary, and dried herbs; whisk to combine.
Pat lamb chops dry with a paper towel and season with 2 teaspoons salt and 1 teaspoon pepper. With a basting brush, lightly coat lamb chops with mustard mixture, then dredge in breadcrumb mixture.
In a large nonstick saucepan, heat 1 tablespoon oil over medium-high. Add half the lamb chops to pan and cook until browned, 2 to 3 minutes per side. Repeat with remaining chops and oil. Let lamb chops rest 5 minutes before serving.
Serve with either Cabernet Sauvignon or Pinot Noir … either would pair beautifully.


Cook's Notes: For a touch of heat, add 1/2 teaspoon red pepper flakes to the breadcrumbs.

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