I keep old copies of Bon Appétit, Gourmet, Cooking Light, Food and Wine, and other cooking magazines for when I want to break out of a recipe rut. Lately I have been experimenting with wine more in my cooking and baking, but wasn’t happy with the texture of the last couple of cakes I’d made, so I thumbed through in search of professional guidance so I’d be able to share something decadent at an upcoming dinner party.
**Tip: I always read the reviews of those who have made the recipes, paying particular attention to those who have made them more than once. Those changes have been included in the recipe below.
Darkest Chocolate Cake With Red Wine Glaze
- 1 cup (2 sticks) unsalted butter, cut into pieces, plus more for pan
- 1/3 cup all-purpose flour, plus more for pan
- 8 ounces unsweetened cocoa or 100% cacoa baking chocolate chopped
- 1 cup sugar
- 6 large eggs
- 3/4 teaspoons kosher salt
- Glaze and assembly:
- 8 ounces bittersweet chocolate (at least 70% cacao), finely chopped
- 1/4 cup (1/2 stick) unsalted butter, cut into small pieces
- 1/2 teaspoon kosher salt
- 1/2 cup powdered sugar
- 1/2 cup red wine (such as Pinot Noir)
- Blackberries, Raspberries and/or Strawberries (1-2 baskets total) washed, stemmed (if necessary) and laid on paper towels to dry
- Special equipment: A 9″ Springform pan
- For cake:
- Preheat oven to 325°F. Lightly butter and (powdered) sugar the pan.
- Melt the chocolate and the butter.
- Separate the 6 eggs.
- Whisk the egg yolks and sugar together until the eggs are thick and pale in appearance.
- Pour a little of the chocolate mixture into eggs to temper it and then add the egg mixture to the chocolate and mix well.
- Add the flour and the salt and mix til combined.
- Beat the egg whites until soft peaks form.
- Add a bit to the batter and gently mix in.
- Add the rest of the egg whites to the batter and gently fold until completely incorporated into the batter.
- Pour batter into pan, it should go almost all the way to the top.
- Bake for 43-45 minutes, check with toothpick for doneness, if it comes out clean–it’s done.
- Transfer pan to a wire rack and let cake cool completely in pan before turning out.
- Cool completely before releasing pan.
- Glaze as directed and pair with some of the berries to balance out the chocolate.
- For glaze and assembly:
- Heat chocolate, butter, and salt in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate and butter are melted, about 5 minutes. Whisk in powdered sugar.
- Meanwhile, bring wine just to a boil in a small saucepan.
- Remove chocolate mixture from heat and whisk in wine; let cool until slightly thickened and a rubber spatula leaves a trail in mixture when stirring, 8–10 minutes.
- Set cake on a wire rack set over a rimmed baking sheet. Pour glaze over cake and spread it across the top and over the edges with an offset spatula. Let cake stand at room temperature until glaze is set, 2–3 hours.
- DO AHEAD: Cake can be made and glazed 2 days ahead. Chill. Bring to room temperature before serving.
Alternative Preparation: You an substitute an equal amount of Chambord Liqueur for the wine and you will get a sweeter dark raspberry taste to the chocolate glaze.
The cake is very rich. Slice into very narrow pieces – you can easily serve 12-16 with this decadent cake!
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