Tintilia wine cake is a dessert that celebrates one of Molise’s most distinctive native wines: Tintilia. Rediscovered and enhanced in recent decades, this grape variety gives the cake a unique and intense character.
The tradition of using wine in desserts dates back to rural cooking, where available ingredients were transformed into rich and flavorful dishes. In this recipe, Tintilia blends with chocolate and cocoa to create a harmonious balance of sweetness and depth.
The result is a soft and aromatic cake, perfect for ending a meal with elegance while showcasing the authentic flavors of Molise.
Ingredients
For the batter
- Tintilia Red Wine: 100 ml
- Eggs: 4
- Sugar: 250 g
- All-Purpose Flour: 150 g
- Unsweetened Cocoa Powder: 30 g
- Dark Chocolate: 40 g
- Butter: 170 g
- Cinnamon: 1 teaspoon
- Baking Powder: 1 packet
Preparation
Prepare Tintilia cream
Heat the Tintilia wine over low heat. Add cocoa powder, dark chocolate, butter, and half of the sugar. Melt gently without boiling and reserve 100 ml for soaking.
Prepare the batter
Beat eggs with the remaining sugar. Add flour and cinnamon, then incorporate the Tintilia cream and finally the baking powder.
Prepare the pan
Grease and flour a 24 cm bundt pan.
Baking
Bake in a preheated oven at 180°C (350°F) for about 35 minutes. Check doneness with a toothpick.
Finishing
Let the cake cool, pierce it, and pour over the reserved Tintilia cream.
