Recipe courtesy of Chef Chad Wisner, Chef at Fire Station 1,  Washington, D.C.
Yields 9–4 oz ramekins or 1–13 x 9 baking dish
J. Lohr Estates Los Osos Merlot Reduction
- 3 cups J. Lohr Estates Los Osos Merlot 
- 4 Tbsp sugar
Measure out 3 cups of J. Lohr Estates Los Osos Merlot and place in a pot on the stove on medium to medium-high heat. Add 4 Tbsp sugar and let reduce by half in volume. Once the wine has reduced to 1 ½ cups, remove from heat and set aside.
- 2 egg whites
- 3/4 cup egg yolk
- 3/4 lb butter (unsalted)
- 1 lb 2 oz bittersweet chocolate
- 7 ½ oz granulated sugar
- 4 Tbsp J. Lohr Estates Los Osos Merlot reduction
Prepare individual ramekins or cake pan by spraying with non-stick spray and line bottom with parchment paper. Bring butter to a slight boil, then remove from heat and slowly stir in chocolate until melted. Whip egg whites until soft peaks appear, then add 2 ½ oz of sugar. Continue to whip until stiff peaks are formed. Whip egg yolks with remaining sugar until light and golden in color. Slowly stir chocolate mixture into yolk mixture while still warm. Add the J. Lohr Estates Los Osos Merlot reduction into chocolate mixture. Bake at 275°F in convection oven or 300°F in conventional oven for approximately 25 to 30 minutes or until the cake is set. Let cool completely before glazing with ganache.
- 1 ½ cups heavy cream
- 16 oz bittersweet chocolate
- 3 Tbsp J. Lohr Estates Los Osos Merlot reduction
Place heavy cream on stove and bring to a boil. Remove from heat immediately and slowly stir in chocolate until melted. Add J. Lohr Estates Los Osos Merlot reduction and stir to incorporate. Once cake has cooled, cut around the edge with a paring knife to loosen the cake. If cake will not flip out, run hot water on the bottom of the pan to help release the cake. Place on a wire rack with the pan underneath to catch the excess ganache. While the ganache is still warm, pour just enough over the cake to glaze and save excess ganache. (Cool the excess to make truffles. Once the ganache has completely cooled, it can be scooped and rolled in cocoa powder to create J. Lohr Estates Los Osos Merlot truffles). Wait for ganache to cool and set on the cake, then serve with a glass of J. Lohr Estates Los Osos Merlot  and enjoy!