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To me, red wine and a deep, dark chocolate have always been a natural pair. Both are bold, full-bodied flavors that can complement each other in surprising ways. Without flour to get in the way (making the cake gluten-free to boot!), this dessert is nothing but deep, intense flavors that shine best in the winter. And served with a dollop of whipped cream? Perfection.

Food Republic has partnered with Bridlewood Estate Winery to bring you some great entertaining and cooking posts. Next up is Michelle Lopez of Hummingbird High sharing a recipe for Swedish chocolate dessert. Michelle and Hummingbird High can be found on TwitterInstagram and Pinterest.

To me, red wine and a deep, dark chocolate have always been a natural pair. Both are bold, full-bodied flavors that can complement each other in surprising ways. I like chocolate that is at least 70% cacao, and a red wine with raspberry and cherry notes like Bridlewood Pinot Noir to bring out fruity and peppery flavors from each ingredient. I love the combination so much that I decided to even bake it into a cake — this chocolate red wine cake is based on a flourless Swedish cake. Without flour to get in the way (making the cake gluten-free to boot!), this dessert is nothing but deep, intense flavors that shine best in the winter. And served with a dollop of whipped cream? Perfection.