Red Wine Chocolate Cake with Strawberries
Recipe Type: Baking
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
The fruit of the wine provides a wonderful foil for the dense, dark chocolate.
  • 1 cup (2 sticks) unsalted butter, at room temperature, plus more for greasing
  • pan
  • 1½ cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • ¾ teaspoon fine sea salt
  • 1½ cups sugar
  • 3 large eggs, separated
  • 5 ounces good-quality bittersweet chocolate (80% or more), melted
  • 1 cup dry red wine
  1. Preheat oven to 350°.
  2. Grease a 9 or 10-inch springform pan and line the bottom with parchment paper. Butter the parchment.
  3. In a large bowl, whisk together four, baking powder, and salt, set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and ½ cup sugar on medium speed until light and fluffy, about 4 minutes. Beat in egg yolks, 1 at a time, scraping bowl as necessary. Add chocolate; beat just to combine. In 3 additions, add wine to butter mixture, alternating with flour mixture.
  4. In a large bowl, using a clean whisk beater, beat egg whites until soft peaks form. Gradually add remaining ¾ cup sugar and beat until the whites are firm and glossy.
  5. Using a spatula, gently fold whites into batter just until no white streaks remain. Pour batter into prepared pan, smooth top with spatula. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes.
  6. Transfer cake to wire rack; let cool in pan 10 minutes. Run a knife around pan to loosen cake, release from pan. Let cool completely on wire rack.
Recipe by Honest Cooking at