Chocolate and cabernet sauvignon italian cake
Cakes
Uzbek cuisine
Come winter and I love a nice moist chocolate cake to finish off dinner. I learned this recipe at the Cordon Bleu Cookery School in Florence and have adapted it to my taste using a few spices to add a different taste. This chocolate cake is made with red wine and is a very elegant cake. Serve either as a big cake cut up in slices or make individual cakes and serve with some Creme Anglaise and blueberries and raspberries. Cabernet Sauvignon is the perfect match wine to this cake.
Share:
Comments