Chocolate Decadence with Café Zinfandel Whipped Cream and Raspberry Sauce #SundaySupper
Author: Betsy Cohen
Prep time: 50 mins
Cook time: 25 mins
Total time: 1 hour 15 mins
  • 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
  1. For the Café Zinfandel raspberry sauce:
  2. 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.
  3. For the cake:
  4. Preheat the oven to 350°. Butter an 8” cake pan, line it with parchment paper and butter the parchment paper. Set aside.
  5. 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.
  6. 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.
  7. Pour the batter into the prepared pan and back at 350° for 25 minutes. Cool completely on a cooling rack.
  8. 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.
  9. For the Café Zinfandel whipped cream:
  10. Beat the whipping cream, confectioners sugar and Café Zinfandel in a mixing bowl just until stiff peaks form. Do not overbeat.
  11. Transfer the whipped cream to the top of the cake. Use a metal spatula to spread it evenly over the top.
  12. Serve cake slices with Café Zinfandel raspberry sauce drizzled onto the plate.
Recipe by Desserts Required at