Red wine cake

CAKE
1 cup (2 sticks) unsalted butter, at room temperature, plus more for greasing pan 
1 1/2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon fine sea salt
1 1/4 cups sugar
3 large eggs, separated
5 ounces good-quality semisweet chocolate (82%), very finely chopped
1 cup dry red wine 

RASPBERRIES
1/2 cup dry red wine 
1/2 cup granulated sugar
4 cups raspberries
Whipped Cream
1 1/2 cups heavy cream
2 1/2 tablespoons confectioners sugar

For Cake: Heat oven to 350º. Grease springform pan and line bottom with parchment paper. Butter the parchment.
In a large bowl, whisk together flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and ½ cup sugar on medium speed until light and fluffy, about 4 minutes. Beat in egg yolks 1 at a time, scraping bowl as necessary. Add chocolate; beat just to combine. In 3 additions, add wine to butter mixture, alternating with flour mixture. 
In a large bowl, using clean beaters, beat egg whites until soft peaks form. Gradually add remaining 3/4 cup sugar and beat until the whites are firm and glossy.
Using a spatula, gently fold whites into batter just until no white streaks remain. Pour batter into prepared pan; smooth top with spatula. Bake until a toothpick inserted in the center comes out clean, 40 to
45 minutes. 

Transfer cake to wire rack; let cool in pan 10 minutes. Run a knife around pan to loosen cake; release from pan. Let cool completely on wire rack. 
For Raspberries: While cake cools, bring wine and sugar to a boil in a small heavy saucepan, stirring until sugar dissolves. Put raspberries in a bowl and pour the hot syrup over them, gently tossing to coat. Let stand at least 15 minutes or up to 1 day. (If preparing raspberries more than 4 hours ahead, keep covered and chilled. Let stand 30 minutes at room temperature before serving.)
For Whipped Cream: Combine cream and sugar in medium bowl. Using electric mixer, beat mixture until soft peaks form. 
Serve cake with raspberries and whipped cream.

Call now at 3884455823 or email at lucas@cookingwithlucas.com for any information!