Chef Sander's Tupari Twist - Pinot Noir

Introducing.. Chef Sander from Karaka Cuisine explores wine matching... with a twist!

How about cherries roasted in Pinot Noir, drizzled over Hazelnut Torte? Put this with the Tupari Pinot Noir and enjoy the flavour fusion - spice, cherries, a rich & creamy taste sensation! 

Chocolate Hazelnut Torte with Pinot Roasted Cherries


  • 400 gm Sugar
  • 400 gm Butter
  • 400 gm Roasted & Shelled Hazelnuts
  • 400 gm Chocolate 
  • 10 x Eggs


  • Cream the Sugar with the Soft Butter
  • Add the Melted Chocolate
  • Stir in the Eggs
  • Fold through the Hazelnuts
  • Bake for approximately 75 minutes on 150°C
  • Let cool down properly and portion.

HOT TIP: Bake the cake a day in advance is best, so it can rest and cool down properly.

Pinot Roasted Cherries 

  • 500 gm Cherries, Pitted
  • 2 x Glass of Pinot Noir 
  • Half a Vanilla Bean, split in half lengthwise
  • 1 Star Anise
  • Half a cup of Sugar
  • Zest of 1 Lemon

Combine all the ingredients and roast in the oven on 160°C for about 40 minutes, stir every 5 to 10 minutes

Serve a Piece of Torte with the Cherries and a Dollop of Cream. 

Enjoy and share with your loved ones!


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