The Magic of Chocolate & Red Wine

The Magic of Chocolate & Red Wine

Ready for some romance? It’s time to break out the candles, dim the lights and enjoy a meal together that brings up great memories. Does your partner love lasagna? A certain type of wine? A favorite dessert? For the acid sensitive, this is when Prelief® shines. Just three caplets of Prelief® can can reduce the 60% of the acid in a half cup of tomato sauce. Hoping to toast your relationship with some Chardonnay? Three caplets of Prelief will reduce 80% of the acid in a 4oz glass of wine.

And the perfect way to end the evening is with some chocolate. As Charles Schulz said “All you need is love. But a little chocolate now and then doesn’t hurt” in his fabulous Peanuts comic strip. Dark chocolate is considered the healthiest because it is rich in antioxidants and has a strong anti-inflammatory effect. Milk chocolate contains more milk and fat which makes it creamier and sweeter. For those who struggle with tyramine induced migraines, both white chocolate and carob are perfect alternatives. Carob powder can easily be swapped into many chocolate recipes.

Here’s a dessert recipe that we hope will make some new memories for you! It’s delicious in all the best ways, featuring dark chocolate, your favorite red wine and raspberries topped with whipped cream. Enjoy!

Chocolate and Red Wine Torte


  • 1 cup unsalted organic butter
  • 8 ounces dark chocolate, chopped
  • 1/3 cup red wine, such as Estate 1856 Petit Verdot
  • 4 large eggs, at room temperature
  • 3/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh raspberries
  • fresh whipped cream or powdered sugar


Preheat the oven to 350℉.

Prepare a 9-inch springform baking pan. Line the base with parchment paper. Spray all internal surfaces of the pan with a cooking spray (or butter), including the parchment paper.

Combine butter and chocolate in a double boiler and melt, gently stirring. Remove from heat and gently stir in the red wine.

In a separate bowl, blend eggs, sugar and vanilla at a medium-high speed until very light and fluffy. Gently fold the cooled chocolate mixture into the egg and sugar mixture. Transfer to baking pan and bake for 35 to 40 minutes.

Transfer the cake to a wire rack to cool for 10 minutes before running an offset spatula or butter knife around the cake pan. Remove the siding of the pan from the cake and allow to cool on the wire rack.

Top with fresh raspberries and your choice of fresh whipped cream or powdered sugar.

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