The Wine

Cabernet Sauvignon is a widely favored wine variety known for its bold flavors and full body. It originates from Bordeaux, France, and has gained international acclaim for its rich, dark fruit notes and firm tannins. The 2022 Massa Vineyard Cabernet Sauvignon by Outward Wines is a beautiful testament to the variations in style and flavor that a cab can have. This red wine uses certified organic grapes sourced from a single vineyard located in the highlands of Carmel Valley. Reflecting Outward Wines’ natural wine-making philosophy, the grapes were fermented using native yeast, and the finished wine was bottled without fining or filtration. The result is a vivid expression of the region’s terroir. With a relatively light body and gentle tannins, dark berries and plum notes stand out. Accents of cedar, leather, and spice add complexity to the glass, making this wine a great choice for enjoying with a variety of foods.

The Cake

Cabernet Sauvignon is often paired with rich, savory dishes such as steak or lamb. However, considering Outward Wine’s adventurous take on cab, try pairing the 2022 Massa Vineyard wine with something a little different. This flourless chocolate cake recipe with whipped cream and a mixed berry compote makes an exceptional accompaniment. The richness and intensity of the chocolate complements the wine’s bold flavor profile and tannic structure, while the wine’s dark fruit notes harmonize with the mixed berry compote topping. The wine’s acidity also helps to balance the sweetness of the dish, while its smooth finish leaves a lingering, satisfying impression on the palate.

The Recipe

Making this dessert is simple, needing only a few basic ingredients. Similar to Outward Wines’ minimal-intervention wine-making approach, this recipe utilizes fundamental cooking methods to highlight the ingredients and let them shine.

Ingredients

• Chocolate – bittersweet or semisweet work best, but a small amount of milk chocolate can be added in as well if a sweeter cake is desired.  Using chocolate in the form of chips, callets, or a bar that has been chopped will make the melting process quicker and easier.
• Butter – as is customary in most baking, use unsalted butter.
• Eggs – fresh, whole eggs are whipped and used to lighten this dense chocolate cake. The eggs will whip up quicker if they are room temperature. To bring eggs to room temperature, place eggs in their shells in a bowl of warm water and leave on the counter for 5-10 minutes.
• Berries – any combination of raspberries, blackberries, blueberries, and strawberries will work.  Fresh berries or frozen berries can be used, but if frozen are used, add a few minutes to the cooking time of the compote. Blueberries naturally contain pectin, so if a thicker sauce is desired, include blueberries in the mixture.
• Lemon juice – used to brighten flavors, as well as to aid in the release of pectin from the berries.
• Sugar – granulated sugar is used here, but confectioners or powdered sugar will work as well.
• Heavy cream – once whipped, it will hold up for about a day, so prepare the whipped cream shortly before using.
• Vanilla (optional) – real or imitation vanilla extract adds warmth and depth to the whipped cream, but can be omitted.

Process

Step 1: Make the Cake

Bake the cake first so that it has time to cool completely. The cake also needs to be refrigerated until firm in order to set up properly.

Use a springform pan for easy removal of the cake once baked and cooled. A regular round cake pan will work as well, just take extra caution when removing the cake from the pan. In either case, line the bottom of the pan with a circle of parchment paper and spray the sides of the pan with cooking spray.

A water bath is used for baking this cake in order to achieve its signature dense, creamy texture. If using a springform pan, wrap the outside of the pan in a double layer of heavy duty aluminum foil to prevent water from seeping into the pan.

This cake can be made a few days in advance. Store it in the refrigerator, wrapped tightly in plastic wrap. The cake is best eaten at room temperature though, so take it out of the refrigerator at least 30 minutes before serving.

Step 2: Make the Mixed Berry Compote

Cook the compote while the cake is baking or while the cake is cooling so that the sauce also has time to cool down and thicken a bit before serving. If warm mixed berry compote is placed on top of the whipped cream, the whipped cream will melt. Transfer the sauce to a bowl after cooking to speed up the cooling process.

This sauce can be made a few days in advance as well. Store it in the refrigerator in an airtight container.

Step 3: Make the Whipped Cream

As noted above, once cream is whipped it will only hold up for about a day, so complete this step last and only shortly before use.

When whipping the cream, look for soft peaks that hold their shape. If over-whipped, the cream will look curdled and the texture will be off. If that happens, gently fold in some more liquid cream to soften it a bit and bring it back to a more desirable consistency.

Step 4: Assemble the Cake and Toppings

Once all of the components are prepared, it is time to assemble the cake. Transfer the cooled cake to a serving platter. Run a warm knife or thin spatula around the sides of the pan to loosen the cake from the pan. Carefully invert the cake onto a plate lined with plastic wrap, and remove the bottom of the pan and the parchment circle. Then invert the cake again onto the serving platter so that it is rightside up, and remove the plastic wrap from the top of the cake.

Gently spread the whipped cream over the top surface of the cake. Applying the cream too vigorously can essentially continue the whipping process and overwhip the cream. Spread it just enough to cover the cake and then let it be.

Spoon the mixed berry compote on top of the whipped cream, covering the top in an even layer. Slice the cake with a warm sharp knife, pour a glass of Outward Wine cab, and enjoy!

Recipe Card: Flourless Chocolate Cake with Mixed Berry Compote and Whipped Cream

Prep Time: 35 minutes
Cook Time: 1 hour
Cooling Time: 4 hours
Yield: 1 8” cake (12 servings)

Ingredients

Flourless Chocolate Cake
1 lb bittersweet or semisweet chocolate
8 oz (2 sticks) unsalted butter
6 eggs, room temperature
Mixed Berry Compote
8 oz berries, fresh or frozen
2 Tbsp granulated sugar
1 tsp lemon juice

Whipped Cream
½ cup heavy whipping cream
1 Tbsp granulated sugar
¼ tsp vanilla extract

Instructions

Flourless Chocolate Cake

1. Adjust an oven rack to the lower middle position and preheat the oven to 350° F. Line the bottom of an 8” spring form pan with a circle of parchment paper, and grease the sides of the pan. Center the pan on a large sheet of heavy duty aluminum foil and wrap the edges up around the sides of the pan. Repeat with another sheet of foil. Set the pan in a larger pan, such as a roasting pan, and bring a kettle or pot of water to a boil.
2. Place the chocolate and butter together in a large heat proof bowl. Gently heat the chocolate and butter, stirring occasionally, until melted and smooth. This can either be done in the microwave or on the stove over a double boiler.
3. In a separate bowl, whip the eggs on high speed until double in volume. This can either be done in the bowl of a stand mixer with the whisk attachment, or using a hand mixer.
4. Using a large rubber spatula, fold about a third of the whipped eggs into the chocolate mixture until only a few streaks of egg are visible. Repeat with another third of the eggs. With the last third of the eggs, mix just until the batter is totally homogeneous, being careful not to overstir.
5. Pour the batter into the prepared springform pan. Place pans in the oven, and carefully pour the boiled water into the larger outer pan until the water reaches about an inch up the sides of the springform pan. Bake for 40-50 minutes, until the edges are set but the center of the cake still appears soft. Remove from the oven, and remove the springform pan from the larger pan. Place the springform pan on a wire rack to cool completely, about an hour. Then wrap the pan in plastic wrap and refrigerate until firm, about 3 hours.

Mixed Berry Compote

1. Place berries, sugar, and lemon juice in a saucepan and stir to combine. Heat on the stove over medium heat. Simmer for about 8 minutes, stirring occasionally, until the fruit has broken down and the juices have been released.
2. Transfer the compote to a bowl and set aside to cool.

Whipped Cream

1. Place the cream, sugar, and vanilla in a bowl. Using a hand mixer, whip until soft peaks form.

Assembly

1. Remove the cake from the refrigerator about 30 minutes before serving and transfer it to a serving platter. Run a warm knife or thin spatula around the sides of the pan to loosen the cake from the pan. Carefully invert the cake onto a plate lined with plastic wrap, and remove the bottom of the pan and the parchment circle. Then invert the cake again onto the serving platter so that it is rightside up, and remove the plastic wrap from the top of the cake.
2. Using an offset spatula, gently spread the whipped cream over the top surface of the cake.
3. Spoon the mixed berry compote on top of the whipped cream, covering the top in an even layer.
4. Slice with a warm sharp knife, and serve with a glass of Outward Wine’s organic cabernet sauvignon.

By: Author, Baker, and Natural Wine Lover – Sara Mayes