Red wine and chocolate pair so perfectly together, so I combined them into this rich, dark, dense, and fudgy Red Wine Flourless Chocolate Cake. This one-bowl cake is gluten-free, Kosher for Passover, and so decadent and indulgent that you'll want to have it on regular rotation. And luckily it's so quick and easy to make that you can have this luscious one-layer cake any time you'd like - no mixer needed!
Why this recipe works
What better to pair with a moist and luxurious slice of chocolate cake than a glass of red wine? So red wine infused into chocolate cake has to be delicious, and it absolutely is! Some people consider this to be a torte, however this recipe is made without a springform pan which is commonly used for tortes, and without nuts which often replace the flour in tortes. This flavor pairing is the ultimate romantic dessert combo, making this a perfect Valentine's Day or Galentine's Day dessert to share with the people you love!
Ingredients and notes
Chocolate Chips - Chocolate chips contribute to the rich chocolatey flavor of the cake, and also give it some structure. If you don't have chocolate chips, you can also use chocolate chunks or melts, or a chopped chocolate bar. I use semi-sweet or dark chocolate chips for this, but any chocolate will work great.
Eggs - Because this cake has no flour, the eggs give this cake its structure making it perfect for those with Celiac disease or for your Passover seder.
Unsweetened Cocoa Powder - This gives the cake a rich, dark, and delicious chocolate flavor. It also serves as a dry ingredient since there is no flour. Because this is unsweetened chocolate, we add sugar to help balance out the sweetness without making it too sweet.
Red Wine - Red wine is the key flavor profile in this moist and fudge-like chocolate cake. The red wine provides a noticeable flavor that blends perfectly with the deep, dark chocolate flavor.
How to make this recipe
Grease a cake pan. I use a 9" round cake pan but you can also use an 8x8 square pan.
Combine the butter and chocolate in a small saucepan and place over low heat to melt the butter and chocolate together, stirring until smooth.
Stir in the sugar and salt, then stir in the eggs.
Add the cocoa powder and mix until incorporated.
Stir in the red wine, and continue mixing until the wine is fully blended into the batter.
Bake in the prepared pan for about 25 minutes.
Let cool in the pan for 5-10 minutes, then move to a cooling rack to cool completely.
I always suggest using your favorite red wine. This recipe only calls for half a cup, leaving you with plenty left over for drinking so you'll want it to be one you like! If you'd rather bake with it than drink it, check out these other red wine recipes!
The chocolate is somewhat bittersweet, with a rich and dark flavor, and the red wine doesn't overpower the chocolate, but perfectly accents it. It really is the best! The texture is very similar to a fudgy brownie, but is a bit denser. It is pure decadence!
Stored in an airtight container at room temperature, it should stay good for about a week, assuming you don't devour it before then! If you're looking to make it ahead of time, I would suggest making it a day or two before you need it. It's also best to not make it too close to when you will be serving it as it will need time to cool. If it's too warm it may fall apart when trying to serve it.
Keeping it simple is always best, but you can never go wrong with a tasty topping! I usually go with a dusting of powdered sugar or whipped cream, but if you want to get really gourmet, you could add a chocolate ganache or meringue topping. I've also added pomegranate seeds, and fresh berries would be delicious as well. There are so many options, you really can't go wrong!
Tips & Tricks
- To flip this cake out of the pan, put a cooling rack upside down directly onto the top of the cake pan, and holding the cake pan and the wire rack together, carefully flip it so the cake pan is upside down on the cooling rack. When the cake releases onto the wire rack, remove the cake pan and parchment paper.
- Be sure the cake has cooled in the pan for about 10 minutes before flipping it out. If the cake is too hot when you flip it, it will fall apart. If you cool it in the pan for too long, it may stick to the pan. Lining the bottom of the pan with parchment paper will help keep it from sticking.
- Be sure the cake is cooled completely before slicing.
- This flourless chocolate cake can be made in a cupcake tin if you prefer individual portions or cupcakes, or in a mini muffin tin if you want to make little bites. Note that bake times should be reduced for these smaller portions.
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Red Wine Flourless Chocolate Cake
- small saucepan
- Silicone spatula (a wooden spoon works too!)
- Heat-proof mixing bowl
- 9" cake pan or 8x8 baking dish
- 2 sticks butter
- 12 oz bag chocolate chips chocolate chunks or chopped chocolate will work too
- 1 cup sugar
- ½ teaspoon kosher salt Diamond Crystal
- 5 eggs
- 1 cup cocoa powder
- ½ cup red wine
- Preheat oven to 375° F and grease a 9" round cake pan, place a round piece of parchment on the bottom of the pan, and grease the parchment.
- 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 till fully combined.
- Pour the batter into greased cake pan and bake for about 25 minutes.
- Cool the cake in the pan for 5-10 minutes, then carefully flip out onto a cooling rack.
- Cool completely and enjoy!
This recipe was originally posted on March 18, 2018, but was republished with new photos, additional information about the recipe, step-by-step instructions, FAQs, and tips and tricks in January of 2022.