Time marches fast, taking me away from home and wilds and long, lazy afternoons.
Still, I have the memory of strong mountain wines. And chocolate cake. And a recipe that includes both.
Contributing to my upcoming book The Winemakers’ Cooking Companion, Michael Reinisch of Johanneshof Reinisch wines in Tattendorf, Austria, sent me a recipe for chocolate cake with red wine.
Which red wine?
He recommends Laurent Holzspur. St. Laurent is a red grape variety grown in Lower Austria, as well as in Burgenland (while Holzspur vineyard belongs to Johanneshof Reinisch wines). The grape is similar to Pinot Noir – thin skinned and early ripening.
Next time I’ll plan ahead to secure this particular wine. Instead I used a local French red, which also worked well.
Enjoy this beautiful combination of chocolate, cinnamon, and nuts baked with scrumptious red wine.
Here’s the recipe (thanks Michael).
Tattendorfer Rotweinkuchen – Red Wine and Chocolate Cake
From Michael Reinisch of Johanneshof Reinisch, Tattendorf, Austria
Preparation Time and Quantity –
5 minutes to prepare, 50 minutes to cook. Serves 4 – 6 people.
Ingredients and Amounts –
Butter – 1 cup (250 grams)
Icing sugar– 1½ cup (300 grams)
Vanilla – 1 teaspoon (2 1/2 grams)
Red wine – 1 cup (¼ liter)
Flour – 3 ½ cups (380 grams)
Baking powder – 1 teaspoon (2 1/2 grams)
Cinnamon – 1 teaspoon (2 1/2 grams)
Minced nuts – ¾ cup (150 grams)
Chocolate chips – ¾ cup (150 grams)
- Pre-heat oven to 320 degrees Fahrenheit (160 degrees Celsius).
- Grease cake pan with butter.
- Chop nuts into small pieces.
- Mix the butter, sugar, vanilla, eggs, and wine together. Beat until well blended.
- Mix the flour, cinnamon, and baking powder.
- Add flour and dry ingredients to butter / egg / wine mixture and stir until well blended.
- Add nuts and chocolate.
- Pour into a cake pan and bake in pre-heated oven for 50 minutes.