Chocolate Decadence with Café Zinfandel Whipped Cream and Raspberry Sauce #SundaySupper
I am hard pressed to think of a more heavenly way to say, “I love you, Dad” than Chocolate Decadence with Café Zinfandel Whipped Cream and Raspberry Sauce. This Father’s Day Sunday Supper Movement and I are very excited to partner with Gallo Family Vineyards, who most certainly know a thing or two about making a celebration special.
I was elated to read on GFV’s website that their Café Zinfandel sparkles with strawberry, raspberry and watermelon flavors and that it stands up to a rich chocolate dessert. I don’t want to sound too egotistical, but I think Gallo came up with this wine just for Desserts Required.
The base for Chocolate Decadence with Café Zinfandel Whipped Cream and Raspberry Sauce is a deep rich chocolate flourless cake. The Café Zinfandel whipped cream and Café Zinfandel Raspberry Sauce complement the chocolate as only the very best combinations are able to do. Truly, a must have dessert.
I know most people think their dad is the best but I know mine really is, in spite of the fact that Dad is not a lover of chocolate. Dad’s first love in terms of dessert is lemon meringue pie. And doesn’t that sound just delicious with Café Zinfandel Raspberry Sauce? Can’t wait to surprise him with it next time he visits.
For more information on Gallo Family Vineyards wines visit their website where you can also find a store locator. In addition, you will find wonderful recommendations for pairing wines with your Father’s Day meal including their Pinot Noir and Café Zinfandel wines that have been featured today. Click here to receive a $1 off digital coupon. Stay connected with Gallo Family on Facebook, Twitter, Instagram and YouTube for more ideas and updates.
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- For the Café Zinfandel raspberry sauce:
- ½ pint raspberries
- 1 cup Gallo Family Vineyards Café Zinfandel
- 1½ tablespoons sugar
- For the chocolate cake:
- 12 tablespoons (1½ sticks) unsalted butter
- 14 ounces semisweet chocolate
- 1 cup plus 2 tablespoons sugar
- 2 tablespoons cocoa powder
- 3 tablespoons water
- 1 teaspoon vanilla extract
- 5 eggs
- For the Café Zinfandel whipped cream:
- 2 cups heavy whipping cream
- 1½ tablespoons confectioners sugar
- 3 tablespoons Gallo Family Vineyards Café Zinfandel
- For the Café Zinfandel raspberry sauce:
- Place the raspberries, sugar and Gallo Family Vineyards Café Zinfandel in a small saucepan. Cook over medium high heat until the wine is nearly evaporated. Set aside to cool and then refrigerate until ready to use.
- For the cake:
- Preheat the oven to 350°. Butter an 8” cake pan, line it with parchment paper and butter the parchment paper. Set aside.
- Combine the butter, chocolate, sugar, water and cocoa powder in a large microwave safe bowl. Microwave just until the chocolate has melted. Whisk until the mixture is smooth. Set aside to cool for 10 minutes.
- After the chocolate mixture has cooled, whisk in the vanilla. Stir the eggs together in a small bowl. Whisk the eggs into the chocolate mixture.
- Pour the batter into the prepared pan and back at 350° for 25 minutes. Cool completely on a cooling rack.
- Use a small metal spatula to go around the edge of the pan. Cover the pan with a serving plate. Invert the cake onto the serving plate. Remove the pan and peel off the parchment paper. Refrigerate for several hours or overnight.
- For the Café Zinfandel whipped cream:
- Beat the whipping cream, confectioners sugar and Café Zinfandel in a mixing bowl just until stiff peaks form. Do not overbeat.
- Transfer the whipped cream to the top of the cake. Use a metal spatula to spread it evenly over the top.
- Serve cake slices with Café Zinfandel raspberry sauce drizzled onto the plate.
Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are my own, and are not indicative of the opinions or positions of Gallo Family Vineyards.
Many thanks to Sunday Supper founder Isabel Reis Laessig from Family Foodies for being a wonderful hostess! Be sure to check out the other fabulous Father’s Day dishes from fellow #SundaySupper bloggers.
Father’s Day Salads and Main Dishes:
- Avocado and Quinoa Salad by Ruffles & Truffles
- Baked Lentil Chilaquiles Casserole by Shockingly Delicious
- Barbecue Chicken with Pinot Noir Blueberry Sauce by The Girl In The Little Red Kitchen
- Chicken in a Caramelized Onion Wine Sauce by Family Foodie
- Filet Mignon with Mushrooms and Pinot Noir Sauce by Hip Foodie Mom
- French Onion Soup au Gratin Stuffed Meatballs by Cupcakes & Kale Chips
- Grilled Pork Tenderloin with Southwestern Zinfandel Glaze by Cooking On The Ranch
- Jambalaya Kabobs by Foxes Love Lemons
- Man Burgers Stuffed with Pinot Noir Caramelized Onions by Kudos Kitchen by Renee
- Marinated Flank Steak by The Foodie Army Wife
- Mushroom Topped Pinot Noir Burgers by That Skinny Chick Can Bake
- Pinot Noir Glazed Salmon by Cindy’s Recipes and Writings
- Pinot Noir Mushroom Reduction Sauce with Grilled T-Bone Steak by Peanut Butter and Peppers
- Red Wine Meatball Subs by Momma’s Meals
Father’s Day Sweets and Treats:
- Angel Food Cake Smores Skewers by Melanie Makes
- Cafe Zinfandel Cake & Pinot Noir Quinoa by NinjaBaking.com
- Cherry Pinot Noir Pie by girlichef
- Chocolate Decadence with Cafe Zinfandel Whipped Cream and Raspberry Sauce by Desserts Required
- Hot Fudge Pudding Cake by Magnolia Days
- Pinot Noir Dark Chocolate Truffles by Alida’s Kitchen
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