‘Torta Ubriaca’ – Torta Tradizionale Italiana al Vino Rosso e Cioccolato. When you cut yourself a slice of this cake, a fragrant and mouth-watering sauce will ooze out: dark chocolate and red wine are the main ingredients for this spongy dessert that will literally inebriate you. This cake doesn’t require any butter, only Extra Virgin Olive Oil.
The best choice of wine for this cake would be any other full-bodied wine – just make sure not to use one that is too light, too fruity or sparkling.
Melting dark chocolate in wine has the power to bring out the two flavours and their own characteristics, which then combined with the oil produce an intoxicating mixture, we assure you. Red wine loses its alcohol through evaporation during cooking, only leaving its bouquet.
Serves 6 (fills a Ø24 cm cake mould) | Preparation time: 10 mins | Cooking time: 40-45 mins
- All-purpose flour / Plain Flour: 220 g
- Sugar: 150 g
- Dark chocolate: 70 g
- Baking powder: 2 level tsp
- Tintilia or Nero D’Avola or Montepulciano D’Abruzzo red wine: 150 ml
- Extra Virgin Olive Oil (EVOO) light fruity flavour, Filippo Berio: 50 ml
- Eggs: 3
Preheat the oven to 180°C / 350 F / Gas 4.
Sift the flour and mix it with the baking powder in a bowl. Beat the eggs in another bowl and put both aside. Cut the dark chocolate into small pieces.
Put dark chocolate, wine, sugar, EVOO and a pinch of salt in a saucepan; heat them up over low heat for about 10 minutes stirring carefully, make sure not to bring the sauce to a boil.
Keep a glass of the sauce aside as you will need it at a later stage.
Pour a little at time the sauce onto the flour and stir until the mixture thickens, then add the beaten eggs as well and keep stirring until you get a smooth dough with a homogeneous texture.
Slightly oil a cake mould and lightly flour it. Pour the dough into the mould and bake about 35-40 mins. You can use a toothpick to check if the cake is ready by pricking the middle of the cake: if the toothpick comes out dry, the cake is ready.
Whilst the cake is still warm, place it on a serving plate and use a straw to open some small holes into the cake’s surface. Take the glass of sauce you set aside earlier, the sauce must be fluid. If it looks a tad too firm, just re-heat it slightly before using it.
Pour a third of it inside the small holeson the surface. Use the remaining two thirds to glaze the cake.
Allow the cake to cool down a bit before serving it.