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Heat red wine for a few minutes until warm. Remove from heat, add in dried cherries and let them sit for 30 minutes.
Preheat oven to 350F (175C). Grease a 8X8 inch pan and line with parchment paper. Set aside.
Melt butter in a saucepan. Remove from heat and add in chocolate when it’s still hot, whisking continually until smooth. Let it cool.
Pour the melted butter and chocolate mixture in a large bowl. Beat in the eggs one at a time.
Add in the sugar. Mix well.
Stir in the cocoa powder and mix.
In a medium bowl, whisk together flour and salt. Sift this in the wet mixture and mix until combined. Don’t overmix.
Mix in the red wine and dried cherries. Fold in almonds.
Pour the mixture into the prepared pan and bake for 30-35 minutes. An inserted toothpick comes out dirty but the center of the pan no longer jiggles.
Let it cool in the pan about 15-20 minutes, then remove and let it cool completely before slicing.