Name: Red Wine Chocolate Cake
Prep time: 30 min
Cook time: 38 min
Total time: 1 h 8 min
Yield: 8 slices
Cuisine: American
Ingredients: 2 cups almond flour; 0.5 cup Dutch-process cocoa powder; 0.5 tsp kosher salt; 5 ounces dark chocolate; 10 tablespoons unsalted butter; 0.5 cup full-bodied red wine; 1 cup granulated sugar; 5 eggs; fresh raspberries; 0.5 cup cold heavy cream; 1 tbsp granulated sugar

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Red Wine Chocolate Cake

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

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.

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!

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Tips & Tricks (5)

Wine Selection & Reduction 🍷
Use a full-bodied red wine like Cabernet Sauvignon or Merlot, and simmer it for 2-3 minutes before adding to batter to burn off harsh alcohol while concentrating rich, fruity notes that enhance the chocolate.
Chocolate Tempering Technique 🍫
Melt dark chocolate over a double boiler (never direct heat) and let it cool slightly before folding into the batter to prevent seizing and ensure a silky, fudgy crumb texture throughout the cake.
Almond Flour Integration 🌰
Sift almond flour together with Dutch-process cocoa powder and kosher salt before mixing into wet ingredients to eliminate lumps and achieve an ultra-fine, tender crumb that's truly gluten-free perfection.
Precise Baking Time & Doneness ⏱️
Bake until a toothpick inserted in the center comes out with a few moist crumbs (not clean) - this keeps the fudgy texture moist; overbaking will dry it out since there's no gluten to retain moisture.
Whipped Cream & Raspberry Pairing 🫐
Chill your mixing bowl and whip heavy cream to soft peaks just before serving, then layer with fresh raspberries on top to balance the cake's richness and provide bright acidity that complements the wine-chocolate flavors.