Chef Calvin of Hope Restaurant at Diemersfontein in Wellington shares his recipe for dark chocolate torte with fresh berries, perfect for a decadent dessert this Valentine's Month. The torte pairs beautifully with the full-bodied Diemersfontein Shiraz. Recipe: Dark chocolate torte with fresh berries Ingredients 1 cup Unsalted Butter 1 cup Dark chocolate, chopped 1 cup Granulated sugar4 Large Eggs 1 tsp Vanilla extract 1/4 tsp Salt 1/2 cup All-purpose flour Method Preheat your oven to (175°C). Grease and line a (23cm) round cake pan. In a heatproof bowl, melt the butter and dark chocolate together, either using a double boiler or in short bursts in the microwave. Stir until smooth and well combined. Add sugar to the chocolate mixture and mix well. Allow it to cool slightly. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract and salt. Gently fold in the flour until just combined. Be careful not to over-mix. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with moist crumbs, not wet batter. Allow the torte to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Garnish with a selection of fresh berries and whipped cream with a pinch of cinnamon.