I mentioned in a previous post that I’m in a wine tasting group known as the Vino Amores. A few days before our last gathering, I shopped at Costco and bought a container of raspberries. As those of you who shop at Costco know, you get a LOT of whatever it is you’re buying. So, I decided to make a chocolate cake with raspberries for wine tasting. I discovered this recipe in one of my vegan cookbooks, Chloe’s Vegan Italian Kitchen, by Chloe Coscarelli. Leftover Red Wine Chocolate Cake with Drunken Raspberries is utterly decadent and was a hit with my wine lover friends.
The star ingredient of the red wine chocolate cake and the drunken raspberry topping was the Turley Cabernet Sauvignon.
For the cake, whisk all of the dry ingredients together in one bowl.
And whisk the wet ingredients together in another bowl.
Then add the wet mixture to the dry mixture and whisk until just combined.
Pour the batter into a cake pan and bake.
While the cake is baking, prepare the drunken raspberry topping.
After removing the cake from the oven, cool the cake completely.
Remove the cake from the cake pan and place it on a serving plate. I had a few extra raspberries that I put around the cake for decoration and added flavor.
Cut yourself a piece of cake.
Spoon the raspberry topping over the cake and Enjoy!
My wine lover friends loved the chocolate cake with raspberries for wine tasting. It is easy to bake and makes a wonderful dessert. I hope you enjoy it, also.
Recipe: Copyright © 2014 by Chloe Coscarelli from CHLOE’S VEGAN ITALIAN KITCHEN published by Atria Books, a division of Simon and Schuster, Inc.