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 Twitter, Instagram 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.
- 1 cup (2 sticks) unsalted butter
- 8 ounces 72%-cocoa dark chocolate, coarsely chopped
- 1/3 cup red wine, such as Bridlewood Pinot Noir
- 4 large eggs, at room temperature
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- fresh whipped cream, optional
- Preheat the oven to 350℉. Prepare a 9-inch springform baking pan by spraying liberally with cooking spray and lining the base with parchment paper. Spray the parchment paper.
- In a double boiler (or a heatproof bowl set over a pan of boiling water, ensuring that the bottom of the bowl does not touch the water), combine butter and chocolate. Melt using a heatproof rubber spatula to stir occasionally. When both the butter and the chocolate are fully melted, remove from heat. Gently whisk in the red wine, and set on a wire rack to cool slightly.
- In the bowl of a freestanding electric mixer fitted with a whisk attachment, combine eggs, sugar and vanilla. Whip on medium-high speed until very light and fluffy, at least 5 minutes.
- Once the egg and sugar mixture is light and fluffy and has doubled in size, gently fold the cooled chocolate mixture into the egg and sugar mixture until the batter is fully incorporated and is a chocolate color. Transfer the batter to the prepared springform pan and bake for 35 to 40 minutes.
- Transfer the cake to a wire rack to cool for 10 minutes before running an offset spatula or butter knife around the cake pan. Remove the siding of the pan from the cake and allow to cool on the wire rack.
- Serve with fresh whipped cream. As the cake cools, it will deflate and sink slightly — don’t panic, this is normal! A fresh, warm cake will have a chocolate lava cake texture, while a cool cake will have a dense, brownie-like texture.
This post is brought to you by our friends at Bridlewood Estate Winery.