Hummingbird High's Flourless Chocolate Cake Reinvents a Swedish Dessert
Malika Renee Butss — June 3, 2015 — Lifestyle
References: foodrepublic
The Chocolate and Red Wine Cake is a gluten-free Swedish dessert. What this creamy cake lacks in flour, it makes up for in rich flavor.
Created by Michelle Lopez of 'Hummingbird High,' this decadent cake pairs succulent dark chocolate with rich red wine. For this Swedish dessert, Lopez explains that chocolate with at least 70% cacao and a red wine with raspberry and cherry notes makes this cake the fullest it can be. She further suggests that Bridlewood Pinot Noir is the perfect choice for this recipe because it brings out every flavor in each ingredient. Without the use of flour, this cake is truly allowed to bring forth its most intense and desirable flavors.
Topped with whipped cream, the Chocolate and Red Wine Cake is the perfect treat after a meal.
Created by Michelle Lopez of 'Hummingbird High,' this decadent cake pairs succulent dark chocolate with rich red wine. For this Swedish dessert, Lopez explains that chocolate with at least 70% cacao and a red wine with raspberry and cherry notes makes this cake the fullest it can be. She further suggests that Bridlewood Pinot Noir is the perfect choice for this recipe because it brings out every flavor in each ingredient. Without the use of flour, this cake is truly allowed to bring forth its most intense and desirable flavors.
Topped with whipped cream, the Chocolate and Red Wine Cake is the perfect treat after a meal.
Trend Themes
1. Gluten-free Desserts - The popularity of gluten-free diets has created an opportunity for innovative desserts like flourless cakes and pastries.
2. Wine-infused Desserts - The inclusion of wine in desserts offers a unique flavor profile and an opportunity to create indulgent and sophisticated treats.
3. Creative Flavor Combinations - Exploring unconventional flavor combinations, such as chocolate and red wine, can lead to exciting and memorable culinary experiences.
Industry Implications
1. Bakery - Bakeries can experiment with gluten-free baking techniques and innovative flavor combinations to cater to the growing demand for unique desserts.
2. Wine and Spirits - The wine and spirits industry can collaborate with pastry chefs to develop wine-infused dessert products that complement their beverage offerings.
3. Hospitality and Restaurants - Restaurants and hotels can showcase gluten-free and wine-infused desserts on their menus as a way to provide memorable dining experiences and cater to dietary preferences.
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