Ingredients
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6 tablespoons (¾ stick / 85 grams) Unsalted Butter
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1 cup (125 g) plus 1 tablespoon all-purpose Flour
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¾ cup (165 g) firmly packed dark Brown Sugar
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¼ cup (50 g) Granulated Sugar
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1 large whole Egg
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1 large Egg
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1 teaspoon pure Vanilla Extract
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¾ cup (180 ml) Xinomavro
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½ cup (50 grams) Dutch-process Cocoa Powder
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⅛ teaspoon Baking Soda
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½ teaspoon Baking Powder
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¼ teaspoon ground Cinnamon
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¼ teaspoon table Salt
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For the Syrup
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1 cup (240 ml) Xinomavro
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¾ cup (150 g) Granulated Sugar
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1 Cinnamon
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6 whole Black Peppercorns
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3 whole Cloves
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For Garnish
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8 to 10 small Red Grapes
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Whipped Cream
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Cocoa Powder
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grinding of Black Pepper
Directions
In the northern Greek environs of Naoussa, one of Greece’s premier red wine–producing regions, the xinomavro grape reigns supreme. A visit up there while we were filming the show taught me that locals don’t just drink their beloved tannic red wine, they also use it to cook with. Grape molasses cookies with red wine jelly, xinomavro-filled chocolates, sourdough bread starter with the wine, and xinomavro biscuits were just a few of the novelties I came across. The tannic red wine pairs beautifully with chocolate, so I created a dark chocolate cake to honor the match.
Steps
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1
Done
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Preheat the oven to 325ºF (160ºC). Line the bottom of an 8-inch (20 cm) round cake pan with parchment paper and either butter and lightly flour the parchment and exposed sides of the pan or spray the interior with a nonstick spray. |
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2
Done
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In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until smooth. Add the brown sugar and granulated sugar and beat until fluffy, about 3 minutes. |
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3
Done
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Add the egg and egg yolk and beat well, then add the vanilla and wine and beat to combine. |
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4
Done
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Stop the mixer and sift the flour, cocoa, baking soda, baking powder, cinnamon, and salt together directly into the wet ingredients. Mix until almost combined, then remove the bowl from the mixer and fold together with a rubber spatula until fully combined. |
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5
Done
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Spread the batter in the prepared pan. Bake for 30 to 35 minutes, or until a cake tester inserted into the center comes out clean. The top of the cake should be shiny and smooth. Remove the cake and let it cool on a wire rack. |
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6
Done
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While the cake is cooling, prepare the syrup and the garnish: For the syrup, combine the wine, granulated sugar, cinnamon stick, peppercorns, and cloves in a small saucepan and cook over medium heat until the mixture has reduced by about half and reaches the consistency of a thick syrup. Strain it and discard the cinnamon, peppercorns, and cloves. |
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7
Done
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For the garnish, when the cake is done, raise the oven temperature to 375ºF (190ºC). Place the grape clusters on a shallow baking pan lined with parchment paper and roast for about 20 minutes, turning, until wrinkled and pleasantly “leathery.” Remove and set aside. |
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8
Done
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To ServeCut the cake into serving pieces and top each piece with a few individual roasted grapes or a small cluster of roasted grapes. Drizzle with the syrup and spoon a little whipped cream, if desired, onto the plate or cake. Sift a little cocoa onto the plate or grind a little black pepper over and around the plate and serve. |
