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Recipe for Red Wine and Chocolate Torte

This recipe for red wine and chocolate torte is dense, moist and flavorful. It's especially good when served with Red Wine Caramel Sauce. The recipe for the sauce is included here also.

Trivia: According to Wikipedia, wine color is determined by the color of the drupe of the wine variety. Drupe refers to the fleshy outer part and skin.

Tip #1: To convert these measurements to metric, please refer to this online Cooking Converter

Tip #2: Use a decent quality red wine that is good enough to drink.

Red Wine Chocolate Torte Recipe

Cake Ingredients

2 cups flour
3/4 cup Dutch process cocoa
1 1/4 teaspoons of baking soda
1/2 teaspoon of sea salt
1 1/4 cups of butter, unsalted
1 cup sugar
3/4 cup brown sugar, packed
2 eggs
1 teaspoon vanilla
1 1/4 cups red wine

Ganache Ingredients

3/4 cup whipping cream
6 ounces bittersweet chocolate or semi sweetened chocolate
2 tablespoons butter, unsalted

Red Wine Caramel Sauce Ingredients

2 cups of sugar
1/4 cup water
1 cup red wine (dry)
2 tablespoons butter, unsalted
1 teaspoon vanilla extract


If you plan on serving your torte with the red wine caramel sauce, you may want to make the sauce first. It can be made up to a week in advance.

To make the sauce, place the sugar and water into a heavy pot. Have handy a pastry brush which you have dipped in cold water. While the mixture is boiling, use this pastry brush to wash down any sugar crystals that form on the sides. Heat the mixture over a medium heat, stirring constantly until the sugar dissolves. At this point, stop stirring and boil the mixture until it turns a pale gold color.

After the mixture reaches the pale golden hue, swirl the pan while it continues to cook. Remove the plan from the heat when the caramel sauce is a deep gold, caramel color.

Being sure to wear oven mitts for safety, pour the red wine through a sieve into the hot mixture. This causes a lot of action in the pot, but the sieve protects you from getting burned.

Simmer this caramel wine mixture, stirring all the while, until the caramel dissolves and the sauce has become thicker. This takes about five minutes. At that point, stir in the butter and vanilla and allow it to cool. When you are ready to serve this sauce, or to assemble your torte, you can reheat the caramel sauce in a double boiler to make it less thick.

To make the cake, follow the instructions here:

You will need two nine inch round cake pans.

Prepare your pans by buttering them, sprinkling them with flour and then lining them with rounds of parchment paper. Preheat the oven to 350°F.

Using your electric mixer, cream the butter and then beat in the sugar. Continue beating for up to five minutes until the mixture is extremely fluffy. Add the eggs one egg at a time, then add the vanilla extract. Beat for another couple of minutes.

In a separate bowl, sift together the dry ingredients.

Sprinkle one third of the flour mixture over the butter mixture. Fold it in carefully. Use a spatula and not the electric mixer. Next, fold in one third of the wine, using the spatula. Slowly add the rest of the flour and wine, using two batches. Do not over fold.

Carefully spread the torte batter in the pans. Bake for about half an hour or a bit longer. The torte is done when the sides begin to shrink back from the pan. A toothpick or cake tester should come out clean.

Remove your tortes from the oven and let sit for ten minutes. At that point, remove them from the pan and cool completely. Remove the parchment paper only when the cakes have cooled.

While your cakes are cooling, you can make the ganache. Chop the chocolate into fine pieces Place your heavy whipping cream in a small pot and bring it to a simmer. At that point, place the chocolate in the hot cream. Remove the pot from the heat and stir to melt the chocolate. Add the butter and allow your ganache to cool.

When your two tortes are cooled, trim the tops with a sharp knife to make them flat.

Drizzle 1/4 cup of Red Wine Caramel Sauce over the top of each cake. Wait a while for the sauce to soak in.

Put one cake on a serving plate. Spread one half of the ganache over this layer. Turn the second layer upside down and place it bottom up over the first layer. Spread with ganache and refrigerate to chill it.

You can chill it for as much as two days, but bring it to room temperature before serving. Serve your Red Wine Chocolate Torte with the rest of the Red Wine Caramel Sauce.

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