Super soft red wine pound cake with chocolate glaze
A delicious, elegant chocolate dessert to serve at the table.
This pound cake is super soft due to the red wine in the batter. The wine flavor is not noticeable, but the alcohol content helps keep it moist and soft. It’s a very easy dessert to prepare in a short time. Ideal for Valentine’s Day or Father’s Day.
If you love chocolate cakes and are an incurable chocolate addict, don’t miss this marvelous recipe with an intense chocolate flavor!
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- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Father's Day, Valentine's Day
Ingredients for Super Soft Red Wine Pound Cake
- 1 1/2 cups all-purpose flour (I use Caputo pastry flour)
- 3/4 cup almond flour
- 1 cup butter (at room temperature)
- 4 eggs (whole)
- 1/2 cup red wine (I use Piedirosso by Feudi di San Gregorio)
- 2 tbsp unsweetened cocoa powder (I use Van Houten)
- 1/3 cup 70% dark chocolate (I use Callebaut)
- 1 packet baking powder for desserts
- 1 tsp ground cinnamon
- 2 tsp vanilla extract
- 1 tsp fine salt
- 1 cup 70% dark chocolate (I use Callebaut)
- 2 tbsp whole milk
- 1/4 cup butter (quality)
- to taste sliced almonds
- 1/2 cup jam (sour cherry (or strawberry or cherry), optional)
Tools
- Mixer Philips electric, 450 W power
- Pastry Brush
- Sieves set of 2 chinois sieves
- Loaf Pan non-stick Kaiser 10-inch, 1.75 liters
Steps for Super Soft Red Wine Pound Cake
Mix the dry ingredients in a bowl: the all-purpose flour, almond flour, baking powder, cinnamon, and cocoa.
Take a bowl and using the electric mixer, beat the butter with the sugar until you get a frothy mixture (about 5 minutes). Add the whole eggs one at a time, alternating with the dry mixture, then pour in the batter the wine and the chocolate melted in a double boiler and continue to beat with the whisk, for a total of 5 minutes.
Pour the mixture into the buttered and floured 10×5 inch loaf pan, 3 inches high, and bake at 340°F for 60 minutes. Remove the cake from the oven and let it cool.
Melt the dark chocolate, whole milk, and butter in a double boiler
The jam is optional, but if you like it and want to cover the surface of the pound cake, heat the jam in a saucepan and then pass it through a sieve.
Then unmold the pound cake, remove the surface top, flip it over to get a flat surface, brush it with the hot jam with a pastry brush and let it cool. Finally, pour the hot chocolate glaze over the jam. Top with sliced almonds.
Once the cake has cooled, slice it and serve.
Notes and Tips
Alternative to chocolate glaze (the base of the cake can also be round).
Red wine glaze:
Ingredients: 150g sugar, 100g butter, 75ml red wine, 30g cocoa, a pinch of salt.
Procedure: put the butter, sugar, cocoa, red wine, and a pinch of salt in a saucepan.
Cook over low heat until the mixture becomes creamy.
Poke the surface of the cake with a toothpick.
Pour the hot red wine glaze over the cold cake.
Shopping Tips !!!
To work the pound cake batter, I used the great Philips electric mixer, 5 speeds and 450 W power, available at a great price on Amazon.
To strain the jam, I used this handy chinois strainer.
I unmolded the pound cake perfectly with the Kaiser non-stick loaf pan.
FAQ (Questions and Answers)
How do you store the red wine pound cake?
The red wine pound cake can be kept covered for about 3 days at room temperature. No refrigerator. The pound cake can also be frozen sliced, in appropriate freezing bags. Then, when you decide to consume it, let it thaw slowly in the refrigerator for several hours or overnight.
