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Chocolate, red wine and rosemary torte


Serves: 10
timePrep time: 20 mins
timeTotal time:
Chocolate, red wine and rosemary torte
Recipe photograph by Tara Fisher

Chocolate, red wine and rosemary torte

Fruity with wine, and aromatic with rosemary, this chocolate cake makes a totally grown-up end to a dinner party

Serves: 10
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
340Kcal
Fat
16gr
Saturates
10gr
Carbs
40gr
Sugars
24gr
Fibre
2gr
Protein
6gr
Salt
0.5gr

Felicity Cloake

Felicity Cloake

Felicity Cloake is a freelance food writer and is the author of The A - Z of Eating. 
 
See more of Felicity Cloake’s recipes
Felicity Cloake

Felicity Cloake

Felicity Cloake is a freelance food writer and is the author of The A - Z of Eating. 
 
See more of Felicity Cloake’s recipes

Ingredients

  • 115g soft unsalted butter, plus extra to grease
  • 1 tsp finely chopped rosemary
  • 225g caster sugar
  • 2 large eggs, beaten
  • 200g plain flour
  • 50g cocoa powder
  • ½ tsp fine sea salt
  • ½ tsp bicarbonate of soda
  • 200ml soured cream
  • 125ml dry red wine, such as Merlot
  • ½ tbsp icing sugar, to serve
To serve
  • 300ml crème fraîche
  • Rosemary sprigs

Step by step

Get ahead

The torte keeps for up to 4 days in an airtight container.

  1. Heat the oven to 190°C, fan 170°C, gas 5, and base-line a 23cm springform cake tin with baking paper. Grease the sides with butter.

  2. Mix the chopped rosemary into the sugar with your fingertips, rubbing to release the oils.

  3. Cream together the butter and sugar until fluffy, then scrape down the sides of the mixer and, with it running, gradually trickle in the egg until well mixed, scraping the sides down as needed.

  4. Sift the flour, cocoa powder, fine sea salt and bicarbonate of soda together into a bowl, then gently fold half into the mixture, followed by the soured cream, and finally the remaining dry ingredients.

  5. Slowly mix in the wine, a little at a time, then pour into the tin and smooth the top. Bake for about 30-35 minutes until set in the middle and still a little wobbly.

  6. Leave to cool in the tin, then gently turn out, dust with icing sugar and top with the sprigs of rosemary. Serve with crème fraîche.

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