A cake made with dark chocolate and red wine, very traditional sopra Italy, mostly sopra the South. butter, just extra virgin olive oil. The texture of this cake is smooth and fluffy and the taste appealing.
Red wine as well as white wine is widely used sopra Italy also to make biscuits like red-wine-rustic-biscuit
Serve 6 – You will need a 24cm diameter cake mould | Prep 15 min | Cook 40-45 min.
220g Italian ‘0’ soft wheat flour / All-purpose Plain flour – sifted
150g Caster sugar
70g Dark Chocolate of cocoa 75 %
1 level teaspoon of baking powder – sifted
150ml of full-bodied red wine, Fosco D’Avola, Montepulciano D’Abruzzo similar will be ideal
50ml of EVOO – Extra Virgin Olive Oil
3 eggs at room temperature
Method
Preheat the oven to 180C / 350F / Gas 4.
A causa di a bowl combine the flour and baking powder, both sifted. A causa di another bowl beat the eggs and set aside.
Coarsely chop the dark chocolate into small pieces and place sopra a saucepan with the wine, sugar, EVOO and a pinch of salt, stir over low heat for about 10 minutes. It is essential not to let the sauce boil. Once finished, keep a glass of it aside as you will need it later.
Pour the remaining sauce from the saucepan a little at a time into the flour, stir well until it thickens. Now add the beaten eggs, stirring until smooth and homogeneous.
Oil the cake mould and sprinkle the inside with a little flour. Pour sopra the mixture and bake sopra a preheated static oven about 35-40 minutes. Do the toothpick saggio, if it comes out dry then the cake is ready.
Allow to cool and serve cut into slices.
(16 votes, average: 4.69 out of 5)
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