Red Wine Chocolate Cake
Your Valentine deserves a one of a kind, decadent dessert like this red wine chocolate cake! As a naturally gluten free cake made with a full-bodied wine, it has a dense, fudgy texture that pairs perfectly with fresh raspberries and a dollop of whipped cream.
Ingredients
For the red wine chocolate cake:
- 192 g (2 cups) almond flour
- 42 g (½ cup) dutch process cocoa powder
- ½ teaspoon kosher salt
- 140 g (5 oz) dark chocolate
- 140 g (10 tablespoon) unsalted butter
- 113 g (½ cup) full-bodied red wine, such as zinfandel or cabernet
- 200 g (1 cup) granulated sugar
- 5 eggs, room temp
- Fresh raspberries, for topping
For the whipped cream:
- 113 g (½ cup) heavy cream, cold
- 12 g (1 tablespoon) granulated sugar
Instructions
For the red wine chocolate cake:
- Preheat the oven to 350 degrees F. Grease a 9” springform pan and coat with cocoa powder.
- In a medium bowl, sift the almond flour, cocoa powder, and salt. Set aside.
- In a separate medium bowl, add the chocolate and butter. Place over a pot of simmering water and stir frequently until completely melted.
- Remove the melted chocolate, butter mixture from heat and stir in the red wine. Set aside.
- In a large bowl, add the sugar and eggs. Use an electric hand mixer to beat on high speed for 5 minutes or until doubled in size and light in color.
- Mix in the chocolate, wine mixture until fully incorporated. Then, add the dry ingredients and mix on low speed until fully combined.
- Pour the batter into the prepared pan and smooth out the top into an even layer.
- Bake the cake for about 35-40 minutes or until a toothpick inserted comes out with a few moist crumbs.
- Allow the cake to cool completely in the pan.
For the whipped cream:
- In a small bow, add the heavy cream and sugar. Use an electric hand mixer to whip the cream until medium peaks form.
- Once the cake is cool, transfer to a serving plate. Dust with cocoa powder and top with fresh raspberries. Serve with whipped cream, and enjoy!
Notes
- Use a high-quality bittersweet chocolate. I recommend Valrhona or Guittard.
- Beat the sugar & eggs for at least 5 minutes. Be sure to beat the sugar and eggs for a full 5-6 minutes! Since this recipe does not have any chemical leavening, the air whipped into this step is necessary for the cake to rise and bake up with a delicate, almost cake-like brownie texture.
- Wait to make the whipped cream until ready to serve. Homemade whipped cream can deflate quickly, so it's best to wait to make it until just before serving.
Nutrition Facts
Serving: 1slice | Calories: 579kcal | Carbohydrates: 44g | Protein: 12g | Fat: 42g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 196mg | Potassium: 279mg | Fiber: 6g | Sugar: 32g | Vitamin A: 801IU | Vitamin C: 0.1mg | Calcium: 100mg | Iron: 4mg
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