Fresh Port Wine Cake
300 gr. (Genoise) chocolate
450 gr. cottage cheese
300 gr. sugar
50 cl port wine
10 gelatine sheets
Separate the egg whites from the egg yolks and beat the egg whites with 200 grams of sugar.
Beat the egg yolks with the remaining sugar and add the cottage cheese. Add 20 cl of port wine and add melted gelatine.
Carefully blend the two lots, pour it in a round form (springform) and put the form in the refrigerator.
Break the chocolate in pieces and melt it in the remaining port wine. When melted and cooled this should be spread on top of the cake in the form.
On top put laminated almonds and leave the cake in the refrigerator for an hour before serving. The cake should be served chilled and if you want to you can decorate the cake as you like.