Published: · Modified: by Liz Pollio · 6 Comments
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Flour de Liz » Cake + Cupcake Recipes » Chocolate Cake Recipes
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!
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! It will also be the star of your Passover Seder, and is the best way to satisfy those decadent chocolate cravings! If you love red wine and chocolate, you'll also love these Red Wine Chocolate Molten Lava Cakes, Red Wine Brownies, and Red Wine Chocolate Creme Brulee.
Jump to:
- Why this recipe works
- Ingredients and notes
- Substitutions
- How to make this recipe
- Recipe FAQs
- Storage Tips
- Related Recipes
- 📖 Recipe
- 💬 Comments
Why this recipe works
What better to pair with a moist and luxurious slice of flourless chocolate cake than a glass of red wine? So red wine infused into flourless 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.
Ingredients and notes
Chocolate Chips - Chocolate chips contribute to the rich chocolatey flavor of the cake, and also give it some structure.
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 flourless cake a rich, dark, and delicious chocolate flavor. It also serves as a dry ingredient, helping absorb the liquid ingredients. Because this is unsweetened chocolate, we add sugar to help balance out the bitterness of the cocoa without making it too sweet.
Red Wine - This is the key flavor profile in this moist and fudge-like chocolate cake. It provides a noticeable flavor that blends perfectly with the deep, dark chocolate flavor.
Substitutions
Chocolate Chips - 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.
Red Wine - If you prefer to skip the booze, check out this Flourless Chocolate Cake recipe.
How to make this recipe
Step 1: Grease a 9" round cake pan or 8x8 square pan, line with parchment paper, and then spray the parchment with non-stick spray.
Step 2: Combine the butter and chocolate in a 3 quart saucepan and place over low heat to melt the butter and chocolate together, stirring until smooth. Remove from heat and cool slightly.
Step 3: Stir in the sugar and salt.
Step 4: Mix in the eggs.
Step 5: Add the cocoa powder and mix until incorporated.
Step 6: Stir in the red wine, and continue mixing until the wine is fully incorporated into the batter.
Step 7: Bake in the prepared pan for about 25 minutes.
Step 8: Let cool in the pan for 5-10 minutes, then move to a cooling rack to cool completely.
Recipe FAQs
What kind of wine do you recommend using for this recipe?
I always suggest using your favorite red wine. This flourless cake recipe only calls for half a cup of wine, leaving you with plenty left over for drinking so you'll want it to be one you like!
What does Red Wine Flourless Chocolate Cake taste like?
The chocolate is somewhat bittersweet, with a rich and dark flavor, and the 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!
How do you serve this flourless cake?
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
Tip #1: To flip this rich chocolate cake out of the pan, put a cooling rack upside down directly onto the top of the cake pan, then 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.
Tip #2: 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.
Tip #3: The cake needs to cool completely before slicing.
Tip #4: 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.
Storage Tips
This Quick and Easy Red Wine Flourless Chocolate Cake can be stored covered at room temperature for about a week.
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Did you try this recipe? Leave a review below, and tag @flourdeliz on Instagram!
📖 Recipe
Red Wine Flourless Chocolate Cake
A dense, dark chocolate cake made with red wine and without flour.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Dessert
Cuisine: American
Servings: 12 slices
Calories: 321kcal
Equipment
3 quart saucepan
Silicone spatula (a wooden spoon works too!)
9" cake pan or 8x8 baking dish
Ingredients
- 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
Instructions
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 cool slightly.
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, slice, and enjoy!
Notes
An 8x8 square baking pan can be used instead of a round pan, and should require about the same bake time.
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.
This 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. Bake times should be reduced for these smaller portions.
Nutrition
Calories: 321kcal | Carbohydrates: 30g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 264mg | Potassium: 152mg | Fiber: 2g | Sugar: 25g | Vitamin A: 570IU | Calcium: 25mg | Iron: 1mg
This recipe was originally posted on March 18, 2018, but was republished with additional information about the recipe, step-by-step instructions, FAQs, and tips and tricks in January of 2022, and new photos in January of 2023.
More Chocolate Cakes
- Nutella Cupcakes with Nutella Buttercream Frosting
- Mini Chocolate Molten Lava Cakes
- The Easiest Flourless Chocolate Cake (Kosher for Passover)
- Chocolate Mint Cupcakes
Reader Interactions
Comments
Zainab says
Red wine and chocolate just belong together! I love it!
Reply
Liz says
Two of my favorite things!!!
Reply
Krysta says
I love this cake. I am so glad I made it. Pretty quick and easy to put together and everyone I shared it with loved it. It will be a go to recipe for me for sure!Reply
Liz says
Thank you so much, Krysta! I'm so happy to hear that!!
Reply
Bruno Gunn says
Wonderful! I’ve made it three times now and it’s delicious. People are wowed. Even people who don’t like flourless chocolate cakes. Think this one is great. I have been varying the type of wine, and have been using Cabernet Sauvignon. I think I want to try a heavier one next time like a syrah or possibly a malbec.Reply
Liz Pollio says
I am so glad to hear this, Bruno! I love changing up the wines in this based on what I have on hand (and what I want to have open for drinking)!
Reply
Did you make this recipe? Let me know what you think!
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