I’m trying to remember when flourless cake was a big trend. It was pretty recent, maybe just the past couple of years. Not that I always know when the food trends are happening. I am a chronic behind-the-latest-trend-by-at-least-six-months kind of gal. I keep thinking chocolate lava cakes are gonna make a come back. I bought truffle oil too late in the game. I would make a joke about bacon here, but I’m pretty sure that’s not a trend anymore. That’s a trend gone classic. Bacon.

This particular flourless chocolate cake is really minimal. It’s mostly chocolate. So I like to add fruit. And sometimes, if appropriate, jam hearts. 🙂

Flourless Red Wine Chocolate Cake, makes 4-6 ramekins or a mini loaf pan

8 oz. dark chocolate

6 ounces heavy whipping cream

2 ounces red wine (fruity is good)

1/4 teaspoon salt

In a double boiler, glass bowl over a pan, or in the microwave melt the dark chocolate. Whisk in the cream, wine and salt. Stir until well combined. Pour into your prepared vessel(s) and freeze overnight.

As you can see in the above photos I lined my ramekins with wax paper before pouring in the batter. Then I was able to gently remove the cakes from the ramekins. These will freeze soft and are still very easy to cut into. I served mine with a few minced strawberries with a little sugar. xo.