The Red Wine Cake is a soft and unique flavoured cake, prepared using an original mix of cocoa and red wine.
I got this recipe thanks to Liberata Carnovale (from Vibo Valentia) who is a friend of mine, passionate about Thermomix. She reduced the icing sugar amount (300 g originally) because her cake was too sweet.
It is a very autumn cake, especially because of the new wine. It could be a cake to offer to your guests during Christmas holidays! My husband is a fan of red wine and he was shocked by the original character of this cake. :-)
To prepare this cake you may choose a good deep red coloured wine, the one of your region or the one you prefer the most. I prefer a perfumed and light red wine but if you go for a sweet wine you should reduce sugar.
Making this cake is so easy with Thermomix. I and my family love eating a slice of this cake on the couch near a fireplace. But pay attention and "don't bend your elbow"! :-)
To prepare other cakes with cocoa powder I suggest you take a look at the Chocolate and Pear Cake, the Egg-Free Chocolate Cake (perfect for those who are eggs intolerant), the Chocolate Peach Cake or the exquisite Chocolate Salami.
While if you are looking for First or Second Dishes ideas involving red wine I suggest the Meatballs with Braised Radicchio, the Polenta with Sausage Sauce or the amazing Amatriciana Pasta Sauce.
For the Cake
- 4 Eggs
- 100 g Almond Flour
- 150 g All Purpose Flour
- 15 g Baking Powder
For the Red Wine Cream
- 70 g Cocoa Powder
- 200 g Butter
- 150 ml Red Wine, high quality one
- 200 g Icing Sugar
- 100 g Sliced Almonds
NB: you need to prepare 2 doses of red wine cream for this cake.
How to prepare the Red Wine Cake
Prepare the first dose of red wine cream. Put cocoa powder, butter, red wine and icing sugar in the bowl. 7 Min. 50°C Speed 4. Put aside and let it get cold.
Put eggs, almond flour and all purpose flour in the bowl. 30 Sec. Speed 6.
Add baking powder and mix. 10 Sec. Speed 6.
Pour this mixture in a 24 cm mould, buttered and floured. Bake in pre-heated oven for 30 Min. 200°C.
When cold, cut the cake horizontally creating two discs.
Pour the first dose of red wine cream on a disc.
Cover with the other dish and spread the rest of cream on the cake, including the edges.
Complete your dressing covering the edges with sliced almonds.
Liberata Carnovale's advice
"You will shock your guests by serving this cake combined with a slightly frizz and fruity spumante".
You can spread some cocoa powder on the surface to complete the decoration, just before serving.
If you want to shock your guests you can serve this cake along with this red wine sauce you can prepare this way: put some red wine with sugar in a pan, 1 lemon peel and cinnamon. Let it evaporate until it has a jelly consistency...I don't need to tell you it is a deli!
Other recipes to prepare the Red Wine Cake with Thermomix
How to prepare the Red Wine Cake without Thermomix
Translated from the Italian recipe
Torta al Vino Rosso Bimby