Red Wine Chocolate Cake

Ingredients

• 192g (2 cups) almond flour
• 42g (½ cup) Dutch process cocoa powder
• ½ tsp kosher salt
• 140g (5 oz) dark chocolate
• 140g (10 tbsp) unsalted butter
• 113g (½ cup) Terra d’Oro Zinfandel
• 200g (1 cup) granulated sugar
• 5 eggs, room temp
• Fresh raspberries, for topping
• 170g (½ cup) raspberry preserves

Directions

1. Preheat the oven to 350 degrees F. Grease a 9” springform pan and coat with cocoa
powder.
2. In a medium bowl, sift the almond flour, cocoa powder, and salt. Set aside.
3. In a separate medium bowl, add the chocolate and butter. Place over a pot of
simmering water and stir frequently until completely melted.
4. Remove the melted chocolate, butter mixture from heat and stir in the zinfandel. Set
aside.
5. In a large bowl, add the sugar and eggs. Use an electric hand mixer to beat on high
speed for 5 minutes or until doubled in size and light in color.
6. Mix in the chocolate, wine mixture until fully incorporated. Then, add the dry
ingredients and mix on low speed until fully combined.
7. Pour the batter into the prepared pan and smooth out the top into an even layer.
8. Bake the cake for about 35-40 minutes or until a toothpick inserted comes out with a
few moist crumbs.
9. Allow the cake to cool completely in the pan.
10. In a small bowl, add the heavy cream and sugar. Use an electric hand mixer to whip
the cream until medium peaks form.
11. Once the cake is cool, transfer to a serving plate. Dust with cocoa powder and top
with fresh raspberries. Serve with whipped cream, a glass of Terra d’Oro Zinfandel
and enjoy!