Welcome to Wine, Dine, and Read, where my lifelong passion for books meets my love for all things delicious!

Every week, we dive into a favorite book of mine, crafting a themed recipe, choosing the perfect drink, and curating a playlist to truly elevate your reading experience.

Book Overview

This week, we’re diving into Sarah J. Maas’s magical world with “A Court of Thorns and Roses.” This captivating fantasy novel follows Feyre, a young huntress, as she’s drawn into the dangerous and alluring world of the Fae. Filled with romance, adventure, and intrigue, it’s the perfect escape for fantasy lovers.

Interestingly, this book sparked my renewed passion for the fantasy genre after a brief break. So it feels right to make it the inaugural pick for Wine, Dine, and Read.

The Perfect Pairing

Why Chocolate Torte and Port Wine

I went for the chocolate torte because it’s actually one of the first treats Feyre gets to enjoy in Prythian. And the port? It’s something I imagine the Fae would sip on, and it just happens to taste amazing with the dark chocolate and juicy blackberries.

The Audio Choice

I picked “Running with the Wolves” by AURORA as this track has that mystical, powerful vibe that just fits the wild, adventurous feel of the book. It’s got energy and mystery, just like Feyre’s journey into a world full of surprises and dangers.

Recipe: Chocolate Torte with Blackberries

Ready to create your own piece of Prythian magic? Let’s dive into the recipe for our book-inspired chocolate torte.

For the Torte
2 ⅔ cups semisweet chocolate chips (16 ounces), divided
1 cup unsalted butter, divided
¼ cup unsweetened cocoa powder, sifted
1 teaspoon vanilla extract
5 large eggs
1 cup sugar
1 teaspoon salt

For the Blackberry Coulis
1 lb frozen unsweetened blackberries
1 cup plus 2 tablespoons semi dry white wine
6 tablespoon sugar, divided
3 whole cloves
2 Turkish bay leaves
¼ teaspoon ground allspice
1 teaspoon bourbon

fresh blackberries, for garnish

Preheat the oven to 350 F and butter a 9″ springform pan. Cover the bottom of the pan with parchment, and butter then parchment.

Combine 1 ⅔ cups chocolate chips with ¾ cup butter in a saucepan. Melt, over low heat, until completely smooth. Whisk in the cocoa powder and vanilla, and let cool for at least 10 minutes.

While the chocolate is cooling, combine the 5 eggs with 1 cup of sugar and 1 teaspoon salt and mix on high until very thick, about 6 minutes. Carefully fold in the chocolate mixture, and pour the batter into the prepared pan.

Bake for 42-45 minutes. The center will fall, and edges will remain lofty. Let the cake cool, in the pan, for an hour before using a spatula to press the edges down to the same height as the center. Invert the torte onto a plate, and remove the parchment. Let cool completely.

To make the coulis, combine the wine, 4 tablespoon sugar, and the blackberries in a blender. Blend until smooth, then transfer to a saucepan and add the cloves, allspice, and bay leaves. Cook over medium heat until it comes to a simmer — then reduce heat to low, cover, and let simmer for 8 minutes. Strain into a bowl, discarding the solids, and mix in the bourbon and remaining sugar, if desired.

For the glaze, combine the remaining 1 cup of chocolate chips with ¼ cup butter in a saucepan. Melt over low heat until smooth, then remove from heat and whisk in 2 tablespoon of the blackberry coulis. Let the glaze cool 15 minutes before pouring and smoothing over the torte. Let the glaze set, about 1 hour, before serving.

To serve, garnish each slice with extra blackberry coulis and fresh blackberries.

Original Recipe: https://thekitchenpaper.com/flourless-chocolate-torte-with-blackberry-coulis/

Products Used:

• Wilton Springform Pan, 9-Inch Round Aluminum Pan
• DI ORO Silicone Spatula
• Unbleached Parchment Paper Baking Sheets
• A Court of Thorns and Roses

That’s a wrap on this week’s bookish culinary adventure!

If you’re curious to see how this chocolate torte turns out or want more snippets from “A Court of Thorns and Roses,” make sure to follow me on Pinterest and Instagram at @winedineandread. I’ll be sharing the cooking video, plus some other fun bits and pieces from the book that didn’t make it into the post.

Can’t wait to see you there!

• Instagram
• Pinterest

Image Credit

All images are produced by Wine, Dine and Read unless otherwise stated. Other images not produced by WDR in this blog and on social media are:

• Image of Feyre: @bookishbethaniie
• Image of The Spring Court: @sampaiarts