Chef Mike's Merlot Chocolate CakeFeatured by Taft Street Winery in the Gold Wine Club.
An unforgettable moist and fudgy chocolate cake with a hint of merlot red wine. Decadent and absolutely delicious! Since the Taft Street Merlot was featured in our Gold Wine of the Month Club, we have had this cake in the office now and again, paired with different Merlots.Yield: 1 Cake
Prep Time: 15 Minutes
Cook Time: 50 Minutes
• 3/4 cups unsweetened chocolate, melted
• 1 cup slivered almonds
• 1 cup ginger snaps
• 3/4 stick of butter, room temperature
• 2 cups Taft Street Merlot
• 2/3 cup of Sugar
• 4 eggs
• Zest of one orange
• Unsweetened cocoa powder for sifting
Preheat oven to 350 degrees.
In food processor, combine almonds and ginger snaps; pulse until finely ground. Transfer to bowl. In processor, blend butter, Merlot, sugar and zest of orange. With processor running, add eggs, one at a time. Add almond and ginger snap mixture and melted chocolate; blend.
Pour batter into 9 inch spring form pan and bake for 35 minutes. Cool in pan for 15 minutes. Transfer to platter, sift with cocoa powder.
Top with strawberries and blueberries with fresh whipping cream for an additional treat.