Decadent Chocolate Sangria Cake
1 cup unsalted butter, cut into pieces
1/3 cup flour
8 ounces bittersweet chocolate, broken into pieces
1 cup sugar
4 large eggs
3/4 tsp salt
8 ounces bittersweet chocolate, broken
1/4 cup unsalted butter, cut into small pieces
1/2 tsp salt
1/2 cup powdered sugar
1/2 cup Freefall Sangria
1/2 cup whole almonds (or more if you love almonds like we do – we use a cup)
1. Preheat oven to 325°F. Use 9″ spring pan. Lightly butter and flour pan. Heat chocolate, sugar, and 1 cup butter in a double boiler OR a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate is melted, about 3 minutes. Let cool completely.
2. On medium speed, with electric mixer, add eggs to chocolate mixture one at a time, beating to blend after each addition. Beat until mixture has a mousse-like consistency. Reduce speed to low and add salt and 1/3 cup flour; mix until smooth. Scrape batter into prepared pan; smooth top.
3. Bake cake until top is firm and edges are slightly darkened, 55–60 minutes. Transfer pan to a wire rack and let cake cool completely in pan before turning out.
While cake is cooling, put almonds in oven on a sheet pan for 10 minutes. Remove and cool completely. Coarsely chop and set aside.
1. Heat chocolate, butter, and salt in a double boiler OR a heatproof bowl set over a saucepan of simmering water, stirring, until chocolate and butter are melted, about 5 minutes. Whisk in powdered sugar.
2. Meanwhile, bring wine just to a boil in a small saucepan.
3. Remove chocolate mixture from heat and whisk in wine; let cool until slightly thickened and a rubber spatula leaves a trail in mixture when stirring, 8–10 minutes.
4. Pour glaze over cake and spread it across the top and over the edges with spatula. After 10 minutes of glaze setting, sprinkle with chopped almonds. Let cake stand at room temperature until glaze is set, 2–3 hours.