In this column we share the cuisine and recipes of Italy and our Italian American communities. Each month we feature recipes curated from our research and those shared by LGI readers. Food and cooking are important aspects of our cultural identity and sharing recipes is one way for us to connect to our roots and to one another!
We invite you to share your family recipes and the stories behind them with us! Please email your favorite recipes and photos to This email address is being protected from spambots. You need JavaScript enabled to view it. before February 10. For more recipes like this, subscribe  to La Gazzetta Italiana.
Buon appetito!

dalla cucina di Rossella Rago

"My red wine chocolate cake can make anyone fall madly in love. It’s the perfect sweet ending to a cozy Valentine’s Day spent at home".Learn more about Rossella in this issue!

For the cake:

3/4 C. + 2 T. All-purpose flour
1 ½ tsp.Baking powder
3/4 C. Unsweetened cocoa powder
2/3 C. Primitivo red wine
3/4 C. Granulated sugar
14 T. Unsalted butter
4 Large eggs, room temperature
½ C. Mini semisweet chocolate chips

For the red wine glaze:

3/4 C. Unsweetened cocoa powder
2/3 C. Primitivo red wine
3/4 C. Granulated sugar
14 T. Unsalted butter
Optional: Extra wine for brushing the cake

Directions:

To make the cake:

Preheat your oven to 350 degrees. Spray a 9-inch spring form pan with baking spray. In a mixing bowl sift together the flour and baking powder. Set aside. Put a small pot over a very low flame (I used the lowest flame possible) and combine the cocoa, wine, sugar and butter. Stir with a wooden spoon until the butter has melted and the mixture is smooth, about 5 minutes. Remove from heat and whisk in the eggs one at a time, making sure each egg has been fully absorbed before adding another. Once the eggs are fully incorporated whisk in the flour and baking powder until fully absorbed. Fold in the chocolate chips and pour into the prepared pan. Bake for 40-45 minutes, or until the center is springy. In the meantime make the glaze.

To make the glaze:

Put a pot over a very low flame and combine the cocoa, wine, sugar and butter. Stir with a wooden spoon until the butter has melted and the mixture is smooth. Remove from heat. The mixture will thicken as it cools. Once the cake is baked dock the surface with a formal. Optionally you May brush the cake with extra Primitivo wine. Place the cake over a wire rack and pour the glaze over the top. Serve with a lovely glass of Primitivo wine!

Buon appetito!