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.
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