Flourless Chocolate Cake with Red Wine Glaze
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Flourless Chocolate Cake with Red Wine Glaze
This recipe for flourless chocolate cake with a red wine olive oil glaze allows you to have your wine and eat cake, too--all in a single serving. The heart of this recipe is a truly memorable flourless chocolate cake, made using deep, dark Perugina 85% Cacao Extra Dark Chocolate and Colavita Olive Oil.
Ingredients
Directions
Preheat oven to 375°F. Grease a 9-inch springform pan, then line the bottom with a circle of parchment. Grease the parchment on top. Set to the side for the moment.
Place the chocolate and olive oil in a large, heatproof bowl set over a medium saucepan filled with a couple of inches of simmering water. Stir often, until the mixture melts and blends. Remove the bowl from heat, and let cool slightly before proceeding.
Stir in the sugar and salt until completely incorporated. Add the eggs, one at a time, whisking until no streaks remain.
Sift the cocoa into the bowl and stir just until blended. Don’t overmix.
Pour the batter into your prepared pan, and bake for 30 to 35 minutes, or until the cake has risen and has a matte appearance. A slightly jiggly middle is OK.
Let the cake cool in the pan for about 10 minutes, then remove the springform sides, and invert onto a wire rack. Gently remove the parchment paper, and let the cake cool completely.
Meanwhile, make the chocolate glaze. Place the white chocolate, olive oil, and wine (weird, yes!) in the top of a double boiler. Melt over low heat until the chocolate is mostly melted. Remove from heat and whisk until creamy. The color of your glaze will vary depending on the wine you use; if it is not a vibrant enough color for your liking, stir in a few drops of red food coloring.
Let the glaze thicken slightly; once it is thick but still pourable, spread it on top of the cake, letting a little bit of the topping drizzle over the sides. Garnish with candies, sprinkles, or drizzle with more melted chocolate.
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Ingredients
Directions
Preheat oven to 375°F. Grease a 9-inch springform pan, then line the bottom with a circle of parchment. Grease the parchment on top. Set to the side for the moment.
Place the chocolate and olive oil in a large, heatproof bowl set over a medium saucepan filled with a couple of inches of simmering water. Stir often, until the mixture melts and blends. Remove the bowl from heat, and let cool slightly before proceeding.
Stir in the sugar and salt until completely incorporated. Add the eggs, one at a time, whisking until no streaks remain.
Sift the cocoa into the bowl and stir just until blended. Don’t overmix.
Pour the batter into your prepared pan, and bake for 30 to 35 minutes, or until the cake has risen and has a matte appearance. A slightly jiggly middle is OK.
Let the cake cool in the pan for about 10 minutes, then remove the springform sides, and invert onto a wire rack. Gently remove the parchment paper, and let the cake cool completely.
Meanwhile, make the chocolate glaze. Place the white chocolate, olive oil, and wine (weird, yes!) in the top of a double boiler. Melt over low heat until the chocolate is mostly melted. Remove from heat and whisk until creamy. The color of your glaze will vary depending on the wine you use; if it is not a vibrant enough color for your liking, stir in a few drops of red food coloring.
Let the glaze thicken slightly; once it is thick but still pourable, spread it on top of the cake, letting a little bit of the topping drizzle over the sides. Garnish with candies, sprinkles, or drizzle with more melted chocolate.