Red Wine Cake
Traditional and fast.
- 4 eggs
- 1 1/4 C sugar
- 3/4 C vegetable oil
- 3/4 C red wine
- 3/4 C ground hazelnuts
- 1 C grated semisweet chocolate
- 2 1/4 C all-purpose flour
- 1 Tbsp baking powder
- 1 Tbsp cinnamon
- 1 1/4 C semisweet chocolate couverture
Preheat oven to 400°F. Beat eggs and sugar until light and creamy. Add oil and wine. Briskly stir in hazelnuts, ground chocolate, and flour mixed with baking powder and cinnamon.
Pour batter into prepared pan and bake in the oven (bottom rack) for 60 minutes.
Melt couverture in a double boiler and use to frost cooled cake.