This drunken chocolate and red wine cake had been on my list of recipes to try for a while, and finally…
I made a small 7-inch cake because I like to experiment, explore, taste, but I don’t want to change my wardrobe, and anyway, the portions are for 8, so a slice is enough as it’s a caloric and delicious dessert!
Let’s say it right away… you won’t get drunk; you won’t feel the tannic taste of the wine at all: the aroma is intense and full-bodied, but no buzz, haha!!!
I used a basic red wine that I always have at home for flavoring roasts or sauces and for chocolate a pastry-grade dark chocolate sold in large chunks of a certain weight and thickness.
The cream that is then spread over the drunken cake is amazing—a real sweet and thick treat!
The final touch of adding a nice coarse chop of dark chocolate gives the final blow… too, too good!
Instead of making cuts where the final cream can seep in and flavor the whole cake, we can also do like for
for the poke chocolate and caramel cake by creating larger holes, but as always, the choice is yours!
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DRUNKEN CHOCOLATE AND RED WINE CAKE
ASI’s Kitchen
- Difficulty: Easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Energy 546.14 (Kcal)
- Carbohydrates 62.46 (g) of which sugars 41.35 (g)
- Proteins 8.86 (g)
- Fat 30.63 (g) of which saturated 19.09 (g)of which unsaturated 11.17 (g)
- Fibers 5.01 (g)
- Sodium 46.60 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2.5 oz red wine
- 3/4 cup sugar
- 3.5 oz butter
- 2 eggs
- 2/3 cup all-purpose flour
- 1/2 packet baking powder
- 1.4 oz dark chocolate (25 grams go into the batter, the rest as decoration)
- 1/4 cup unsweetened cocoa powder
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- Cake Pan 7 inches
- Spatula
- Saucepan 8 inches
Preparation of the Drunken Chocolate and Red Wine Cake Recipe
For the recipe for the drunken dark chocolate and red wine cake first, I put a small saucepan on medium heat, pouring in the wine, butter, cocoa, and sugar.
I stir with a spatula until everything melts into a dense and fragrant cream!
Divide the mixture into two parts
one will be for the cake itself, the other will be the cream that will cover the drunken red wine and dark chocolate cake.
To one part, I add the sifted baking powder with the flour and the dark chocolate cut into coarse chunks.
I butter and flour the 7-inch mold and pour the mixture, baking in a preheated oven at 320°F, letting it cook for about 30 minutes or depending on your appliance’s characteristics.
Once cooked, I make cuts on the surface of the red wine and dark chocolate cake once it has cooled
and then pour the second part of the mixture set aside.
The drunken chocolate and red wine cake is ready to be decorated with knife-chopped, coarse pieces of dark chocolate and…
Bon appétit!
Annalisa
Notes
SOURCE here
