Red Wine Flourless Chocolate Cake
When I first heard about the red wine and chocolate trend, I was hesitant. It seemed a little bit strange of a combination, but they are also two flavors that you would have simultaneously, I mean who doesn’t like to snack on chocolate while having a glass of red wine?! If they could work simultaneously, maybe they would be delicious together. So I had to try it. And I decided to start with this Red Wine Flourless Chocolate Cake because I thought the red wine would be the perfect addition to this rich, dense, fudgy dessert, and, well, not to brag, but I was right!
What you’ll need
All you’ll need is a 9″ cake pan, a small sauce pan or microwave-safe bowl, a mixing bowl, and a spatula.
How to prepare your pan
Grease your pan with butter or nonstick spray.
How to make Red Wine Flourless Chocolate Cake
You first melt together the butter and chocolate till melted and smooth. I don’t have a microwave so I do this on the stovetop, but you could do this in the microwave in small increments of time (maybe 30 seconds at a time) stirring in between each. You’ll remove it from the microwave or stove before it’s fully melted because it will continue melting as you stir. If you wait till it’s fully melted to remove it from the stove or microwave, then it may overcook. You’ll then put the melted chocolate in a mixing bowl if it’s not already.
You’ll then stir in the sugar and salt, then the eggs, then the cocoa powder, and lastly the red wine. Mix until well combined. You don’t want to see the separation of batter and wine – keep stirring till it’s fully mixed. Then you bake.
Once it’s baked, you’ll let it cool in the pan for a few minutes, then it gets just a little bit tricky, but just take your time and you’ll be fine. You’ll first flip the cake out onto a plate. You’ll do this by putting a plate upside down over the top of the cake pan, then carefully, holding the bottom of the plate and the bottom of the cake pan, flip the whole thing so the plate is on the bottom and the cake pan is upside down on the top. If the pan is still hot, you’ll may have to do this with oven mitts! Now the cake will be upside down on the plate, so you have to flip it one more time. This time you’ll flip it off the plate onto a wire rack. You’ll follow the same method, first putting the wire rack upside down on to the bottom of the cake (which is on top when the cake is sitting on the plate), then holding the bottom of both the plate and the wire rack (use two hands and hold on opposite sides), flip the whole thing so that the wire rack is now sitting on the counter or table and the plate is upside down on top of the cake. Remove the plate and your cake will now be right side up on the cooling rack.
Let it cool, and then top however you’d like. I generally dust with powdered sugar, but you could also top with whipped cream, meringue, fruit, or anything light and sweet!
What does Red Wine Flourless Chocolate Cake taste like?
It’s not overly sweet, which is why I think the slightly sweet topping is a nice addition, and it is very dense, rich, and fudgy inside.
How long will flourless chocolate cake keep?
If it’s stored in an airtight container, it should be okay for about a week.
Does flourless cake need to be refrigerated?
Nope, you can just keep it in an airtight container on your counter, where you will see it all the time and not be able to resist constantly sneaking bites. You might as well just keep a fork out with it.
Does flourless chocolate cake freeze well?
I have not tested this, but it should freeze very well. Because it’s so dense, it’s probably best to slice it before you freeze it.
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Red Wine Flourless Chocolate Cake
- 2 sticks butter
- 12 oz bag chocolate chips chocolate chunks or chopped chocolate will work too
- 1 cup sugar
- 1/2 teaspoon kosher salt Diamond Crystal
- 5 eggs
- 1 cup cocoa powder
- 1/2 cup red wine
- 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 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 flip out onto a plate, and flip from the plate onto a cooling rack (this keeps the top of the cake smooth and shiny).
- Cool completely and enjoy!
This post was updated in January 2021 with an improved recipe, new photos, and additional information about the recipe.