IMG_2191Time marches fast, taking me away from home and wilds and long, lazy afternoons.

IMG_2172Still, 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)


Preparation –

  1. Pre-heat oven to 320 degrees Fahrenheit (160 degrees Celsius).
  2. Grease cake pan with butter.
  3. Chop nuts into small pieces.


Recipe –

  1. Mix the butter, sugar, vanilla, eggs, and wine together. Beat until well blended.
  2. Mix the flour, cinnamon, and baking powder.
  3. Add flour and dry ingredients to butter / egg / wine mixture and stir until well blended.
  4. Add nuts and chocolate.
  5. Pour into a cake pan and bake in pre-heated oven for 50 minutes.
The lemons? For the tart from the last post, of course 🙂







This Post Has 2 Comments

  1. Sounds sumptuous. It would make a nice cooler-weather alternative to my Beaumes de Venise cake. What did you enjoy as an accompaniment, Banyuls? Maury?

    1. Thanks for your comment James – I’d like to say we had the 1943 Armagnac brought over by our friend in Blaye, but that was actually two nights earlier. I think we had a Montbazillac instead.

      Incidentally, I see from your colorful blog – a post about ‘The Playboy Town House.’ My mother went to high school with Hugh Hefner – and she was the high school newspaper editor, while he wrote articles for her!

      If you ever want to share your recipe for Beaumes de Venise cake, I’ll try that out!

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