During Passover, I always find myself eating more dessert than usual. While often the food is less exciting (except at Seders, of course, because my mom is an amazing cook), the desserts are always good. Honestly, I fell in love with those Manischewitz boxed cakes when I was in college. I liked them so much, I would eat them even after Passover had ended. And they were small enough that I would always eat them in 1-2 sittings! But my absolute favorite Passover dessert has always been my mom’s chocolate chip meringue cookies. I always eat so many of them. I just can’t bring myself to stop. They are so good. But now I have for you a cake that will give those cookies a run for their money. A Kosher for Passover Flourless Chocolate Red Wine Cake.
Fresh out of the oven!
I often use alcohol in my baking, as I’m sure you have noticed, and I’ve been super intrigued by the red wine dessert trend, but I haven’t yet tried any of these recipes. I have added wine to recipes, but never the red wine into the rich, chocolate desserts. What better time to add red wine to your desserts than a holiday where you are drinking lots of wine?! But really, I think it’s always a good time to add wine to your desserts!
For this cake, I used Kosher for Passover chocolate and Manischewitz for my red wine. Depending on how strictly you observe, you can select which ingredients are specifically Kosher for Passover. Or you can make this any time of year with any chocolate and your favorite red wine and it would be equally amazing! This cake is so dense and super rich and fudgy, so it’s perfect comfort food in this bitter cold that won’t go away! Impress your friends and family at your Seder with this super easy recipe, or just make it for yourself to help the week fly by!
Not the best photo, but couldn’t pass up sharing this Baxter photobomb!
Preheat oven to 375 F and grease a 9" round cake pan (I use additional butter for this).
Melt butter and chocolate in a small saucepan over low heat, stirring constantly until smooth.
Remove from heat and transfer to a mixing bowl.
Stir in sugar and salt.
Add the eggs till combined.
Stir in cocoa powder, then mix in the red wine.
Pour the batter into greased cake pan and bake for about 25 minutes.
Cool the cake in the pan for 5-10 minutes, then flip out onto a plate, and flip from the plate onto a cooling rack (this keeps the top of the cake smooth and shiny).
Zainab
April 16, 2018Red wine and chocolate just belong together! I love it!
Liz
April 19, 2018Two of my favorite things!!!