Break the chocolates into squares and place in the top of a double boiler. Add the oil and place over very hot but not simmering water on low heat. The water must not touch the bottom of the double boiler insert.
Remove the double boiler from the heat and stir until the chocolate begins to melt. Return to the heat if the water cools, but be careful that it does not get too hot. Stir until smooth. (The chocolate may be melted with the oil in a microwave oven if stirred every 15 seconds. Remove before fully melted and stir, using residual heat to complete the melting.)
Using a parchment cone or cup with a spout, drizzle over the top and sides of the cake. Allow to set for at least 3 hours at room temperature.
Wine Pairing(s)
Osborne Tawny Port
Warre's 'Heritage' Ruby Port
Cockburn Vintage Port
Fonseca 'Quinta do Panascal' Vintage Port
Cockburn Ruby Port Fine
Sandeman 30-Yr Aged Tawny Porto
Dow's LBV Port
La Cigarrera Manzanilla
De Krans Cape Tawny Port
Fonseca 'Bin 27' Reserve Port
Calories From Fat 12 Total Fat 1
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