Requires: 24cm round cake pan
Preheat oven to 180°C conventional oven (400° Fahrenheit/Gas 6). Grease a 24cm round cake pan by lightly buttering the base and sides with margarine or softened butter. Line the base with baking paper, then lightly butter over the baking paper. Add a heaped tablespoon of 00 flour, then turn and shake the tin to coat the butter in flour on the base and sides of the cake pan.
Place the dark chocolate in a heatproof bowl set over a pan of simmering water (don’t let bowl touch the water). Cook, stirring using a metal spoon, until the chocolate has melted to a smooth consistency. Remove the bowl with melted chocolate from the heat and allow to cool.
Note: Use a good quality chocolate that is 50%, 60% or 70% cacao according to how rich you want the cake to be.
Using an electric mixer or hand beater, beat the egg whites with a pinch of salt until stiff peaks form. With the mixer (or hand beater) running, add the egg yolks, one at a time. Add the white and brown sugar, one tablespoon at a time, beating well after each addition.
Use a wooden spoon to stir in the flour, unsweetened cocoa powder (cacao magro) and cinnamon, one tablespoon at a time. You want to see air bubbles rise to the surface of the cake mixture before adding additional tablespoons. Stir in the butter until well combined. Add the red wine, stirring continuously. Add the melted chocolate to the cake mixture, then stir the sifted baking powder until well combined.
Note: 00 is a powder-fine Italian type of flour. It is made from soft wheat varieties and is frequently used in Italian desserts and pastas. 00 flour is available in most supermarkets, Italian food stores and gourmet delicatessens.
Tip: This cake calls for a full-bodied wine with robust aromas and berry fruit or cherry flavours. My top pick is to use Cabernet Sauvignon. Alternatively, Pinot Noir or a Merlot are great alternatives but only if using dark chocolate with 50% cocoa. Chocolate with 60 – 70% cocoa would be too overpowering if using Pinot Noir or Merlot wine.
Pour the cake mixture into the prepared baking dish. Bake for 40 mins or until a skewer inserted in centre comes out clean. Allow to cool in the cake pan for 10 minutes, then transfer to a wire rack to cool completely.
Meanwhile to make the chocolate ganache, place the cream in a small saucepan over medium heat and bring to just below boiling point. Place the dark chocolate in a heatproof bowl set over a pan of simmering water (don’t let bowl touch the water). Cook, stirring using a metal spoon, until the chocolate has melted to a smooth consistency. Remove from the heat and stir the hot cream and glucose syrup into the melted chocolate until smooth. Allow to cool for 15 minutes before pouring over the cake.
Pour the chocolate ganache over the top the world’s best Red Wine Chocolate Cake. Garnish with cherries. Allow the chocolate ganache to set for 1 hour before serving – buon appetito
Note: For best results, complete steps 1-5 in this recipe 1 day ahead – it creates a deeper red wine flavour when eaten the following day.