Your favourite desserts with a red wine twist
It’s okay to indulge in a guilty pleasure every now and then. That’s why we have searched for three of the best recipes incorporating two of our favourite ingredients: chocolate and wine. Hope you enjoy these as much as we did!
Merlot Cream Cheese Brownies by Taste as You Go
Keep these lip-smacking, easy-to-make brownies in mind when the late night nibbles hit.
- 1/2 cup butter
- 120ml cocoa powder
- 230ml caster sugar
- 3 eggs
- 1 teaspoon vanilla essence
- 120ml red wine, such as Merlot
- 120ml plus 5ml all-purpose flour
- 1/4 teaspoon salt
- 120ml cream cheese, at room-temperature
- 120ml icing sugar
- Preheat oven to 180° Grease an oven pan with some butter or Spray ’n Cook.
- Melt the butter in a pan over low heat. Once it’s melted completely, remove from the stove and pour the butter into a large bowl.
- Mix in the cocoa powder. Once thoroughly combined, add the sugar and mix well.
- Add 2 eggs and combine.
- Thereafter, add the vanilla essence, wine, flour and salt. Blend until smooth.
- Take another bowl to blend the cream cheese, icing sugar and the last egg together.
- Pour half the batter into the pan. Spread the cream cheese mixture on top.
- Pour the remaining batter on top of the cream cheese and swirl with a fork.
- Bake for 35 minutes.
Red Wine Chocolate Truffles by BakeNoir
Dainty truffles for a not-so-dainty appetite, but who’s judging here? It’s definitely understandable to go ahead and eat them all.
- 260g dark chocolate chopped into fine bits
- 120ml red wine
- 60ml cream
- 15ml butter
- Cocoa powder for rolling the truffles in
- Pour wine and cream into a saucepan and bring the boil.
- Remove from heat. Pour into a heat resistant bowl.
- Sprinkle the chocolate pieces over the mixture and leave it to melt for a few minutes.
- Whisk the chocolate mixture until all ingredients are combined well.
- Cover the bowl with cling wrap and place in the fridge for about 2 hours.
- Use a teaspoon or melon baller to scoop small chocolate balls from the chilled chocolate batter.
- Roll the balls between your hands and then roll in the cocoa powder.
- Refrigerate for 1 hour before serving.
Red Wine Chocolate Cake by Smitten Kitchen
Tea-time will never be the same again with this wine-infused cake guaranteed to bring you pure baked joy.
Ingredients for the cake
- 85g unsalted butter at room temperature
- 145g brown sugar
- 50g white sugar
- 1 whole egg and 1 egg yolk
- 170ml red wine
- 5ml vanilla essence
- 133g + 1 tbsp. flour
- 40g cocoa powder
- A pinch of bicarbonate of soda
- 4ml baking powder
- A pinch of salt
Ingredients for the topping
- 120ml mascarpone
- 120ml whipping cream
- 10ml white sugar
- 1 ml vanilla essence
- Preheat the oven to 180°
- Line a cake tin with wax paper or grease it lightly with butter. Spray ’n Cook will work too.
- Cream the butter in a large bowl with an electric beater until it’s smooth.
- Add the white and brown sugar to the butter and beat for 3 minutes, or until fluffy.
- Add the whole egg as well as the yolk to the butter. Beat well.
- Add the red wine and vanilla essence afterwards.
- Sift the flour, cocoa powder, bicarbonate of soda, baking powder and salt over the wet ingredients. Fold the mixture until all the ingredients are combined well.
- Spread the batter in the greased pan.
- Bake for 30 minutes.
- Let the cake cool down for 10 minutes before flipping it out the pan.
- Dust the cake with icing sugar.
Method for the topping
- Whip together the mascarpone, whipping cream, sugar and vanilla until soft peaks form. Make sure not to over whip!
- Spoon a dollop of the cream mixture on each slice of cake before serving.