Preheat the oven to 180ºC and prepare a mold of about 22 cm in diameter, better if it is removable bottom. Grease with oil or butter and sprinkle with cocoa powder, shaking off the excess.
Sift the flour with the cocoa powder, the baking soda, the coffee and the salt into a medium bowl. Add the sunflower oil, the red wine and the vanilla essence. Mix with a few rods with gentle movements until you have a homogeneous dough.
Pour into the mold, tapping to even the surface and break any larger bubbles that appear. Bake for about 25-30 minutes, watching towards the end of cooking so that too much is not passed. Wait a few minutes out of the oven before unmolding and let cool completely on a rack.
For the ganache, heat the cream with the wine in a saucepan, mixing with a few rods. Just before it starts to boil add the chopped chocolate, remove from the heat and mix very well until you have a homogeneous cream. Let cool for at least 20 minutes.
The ganache must still be creamy but not very runny, and it must be used when the cake is cold. Cover spreading the cream well, letting it fall off the edges naturally to give it a somewhat rustic look. You can add more ganaché to taste, leaving a thicker layer. Wait for it to dry a bit before serving or reserving in the fridge.
Quick and delicious RED WINE PANACOTA
With what to accompany the chocolate and wine cake
East chocolate cake and red wine It can be taken with the ganacé still creamy or it can be left to cool in the fridge to harden a bit. In any case, it is a delicious snack that we can enjoy at any time of this #chocolateday, with a glass of wine on the side, coffee or simply a good glass of fresh milk.
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