Introduction

Red wine cake is a delicious discovery for all lovers of chocolate and good wine. This cake combines the intense flavor of cocoa with the aromatic richness of red wine, creating a unique and irresistible taste experience. Today, we will guide you through the history, preparation and variations of this cake, ensuring that you get a perfect result.

History and Origin

Red wine cake has European origins, where the combination of rich ingredients such as chocolate and wine was reserved for special occasions. Over time, this recipe spread and gained popularity because of its simplicity and strong taste.

Ingredients

• 60 gr of bitter cocoa
• 300 gr of sugar
• 200 gr of butter
• 150 ml red wine (preferably Nero d'Avola)
• 4 eggs
• 150 gr of 00 flour
• 1 sachet of baking powder
• 1 pinch of salt
• 50 gr of dark chocolate

Preparation

Mixing the ingredients.

Start by melting the butter with the cocoa, sugar, red wine and a pinch of salt over low heat until smooth. Set aside some of this cream that will be used for the final glaze.

Cooking

Add the eggs one at a time to the remaining cream, mixing well between each addition. Then incorporate the flour, chopped chocolate and baking powder, working the mixture until smooth. Pour into a buttered and floured cake pan and bake in a preheated oven at 160°C for about 30 minutes.

Decorating and finishing

Once cooled, make cuts in the surface of the cake and pour the reserved frosting over it, allowing it to penetrate well into the cake. Serve the cake on a serving plate for a guaranteed dramatic effect.

Recipe variations

With different types of wine

Experiment with different types of red wine to discover how each can affect the flavor of the cake. From intense Shiraz to aromatic Merlot, each wine offers a unique profile.

Chocolate variants

Try substituting dark chocolate with milk or even white varieties for a sweeter, less intense flavor contrast.

Pairings

Red wine cake pairs beautifully with a glass of the same wine used to make it or with a strong coffee to balance the sweetness.

Storage

This cake keeps well in the refrigerator for a few days, covered to maintain its moisture and freshness.