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.

Ingredients

Method

Nutrition

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Step 1

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For

8

M

I

For the red wine chocolate cake:

192

g

Almond flour

42

g

Dutch process cocoa powder

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Per Serving

Calories

579kcal

Fat

42g

Saturates

19g

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Notes

Use a high-quality bittersweet chocolate. I recommend Valrhona or Guittard. Beat the sugar & eggs for at least 5 minutes. Be sure to beat the sugar and eggs for a full 5-6 minutes! Since this recipe does not have any chemical leavening, the air whipped into this step is necessary for the cake to rise and bake up with a delicate, almost cake-like brownie texture. Wait to make the whipped cream until ready to serve. Homemade whipped cream can deflate quickly, so it's best to wait to make it until just before serving.

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