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.

Author: Sloane’s Table

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 30 minutes

Cook Time: 38 minutes

Total Time: 1 hour 8 minutes

Servings: 8 slices

Calories: 455 kcal per serving

Ingredients

2 cups - almond flour
½ cup - Dutch-process cocoa powder
½ tsp - kosher salt
5 ounces - dark chocolate
10 tablespoons - unsalted butter
½ cup - full-bodied red wine
1 cup - granulated sugar
5 - eggs
fresh raspberries
½ cup - cold heavy cream
1 tbsp - granulated sugar

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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