30 Days of Local Wine – Day Twenty Six: Black Bear Farms & Estate Winery, Elderberry Wine

30 Days of Local Wine

What can we say about this wine? The Elderberry wine from Black Bear Farms & Estate Winery truly unique. It is made from the finest hand picked elderberries and blended with a some red raspberries and strawberries. Although there is a blend, the elderberry has the strongest flavour.

This wine has won Double Gold at the 2010 All Canadian wine championships, which was a great achievement and honour for winemaker William Rondelez. It also won Gold at the 2010 Finger Lakes International Wine Competition.

The Elderberry wine is a labelled a 5 on the sugar scale but you would never believe it when you drink it as it is drier on the palate.

It can be used to dress up sauces and dressings and is especially nice with those chocolate molten lava cakes. Of course, you can never go wrong just enjoying it in a glass, either.

Chef Scott Edmunds from Centro provided us with this recipe to pair with the wine:

Chocolate-Espresso Lava Cakes with Espresso Whipped Cream


  • 1 cup all purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 6 teaspoons instant espresso powder or instant coffee powder
  • 1 1/2 teaspoons baking powder
  • 1 cup (2 sticks) salted butter, melted
  • 1 cup sugar
  • 1 cup (packed) golden brown sugar
  • 4 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 12 tablespoons semisweet chocolate chips (about 4 1/2 ounces)
  • 1 cup chilled whipping cream
  • 3 tablespoons powdered sugar

Sift flour, cocoa powder, 5 teaspoons espresso powder, and baking powder into medium bowl. Place butter in large bowl; add both sugars and whisk until well blended. Whisk in eggs 1 at a time, then vanilla and almond extracts. Whisk in dry ingredients. Divide batter among six 1-cup ovenproof coffee mugs (about 2/3 cup in each). Top each with 2 tablespoons chocolate chips. Gently press chips into batter. Cover and refrigerate mugs at least 1 hour and up to 1 day.

Combine cream, powdered sugar and remaining 1 teaspoon espresso powder in medium bowl; whisk until peaks form. Chill up to 1 hour.
Position rack in center of oven and preheat to 350°F. Let mugs with batter stand at room temperature 5 minutes. Bake uncovered until cakes are puffed and crusty and tester inserted into center comes out with thick batter attached, about 30 minutes. Cool cakes 5 minutes. Top hot cakes with espresso whipped cream and serve.

These individual soft-centered cakes are baked and served in ovenproof mugs. As an alternative, eight-ounce ramekins or soufflé dishes can be used.

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