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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I often use leftover wine, especially a fruity sangria to make chocolate wine cakes . Wine cakes are of Spanish or Italian tradtion. The flavor combination in my opinion is spectacular. Just taste the chocolate wine sauce! Read more ! You will never think the loose batter will bake into a cake, it does and firms more with cooling. I hope you enjoy it as much as I do ! Note: I have a European measure cup ( liters, grams, ounces ) and it's easy to measure liquid and dry ingredients. These cups are found in most kitchen stores and make European baking very easy ! Ingredients:
300 g sugar |
70 g dark chocolate ( about 2 oz ) |
200 g butter at room temperature |
170 ml red wine ( i used left over sangria drained of fruit ) |
150 g flour |
1 1/2 tsp baking powder |
4 large eggs |
Directions:
1. Preheat oven 325F
2. Chop up the chocolate in small pieces
3. In a heavy duty ssauce pan , place chocolate, softened butter, sugar and wine.
4. Cook and stir over medium to low heat until chocolate is dissolved and mixture is melted.
5. Do not let boil!!
6. Remove from heat
7. Remove 5 oz from the mixture and set aside to use as the sauce
8. Crack eggs into a bowl and whisk.
9. Add the flour mixed with the baking powder and beat into egg mixture to make smooth
10. Then add the wine mixture and beat till smooth
11. Pour ( yes mixture will be thin ) into a greased 9 inch springform pan
12. Bake in a 325F oven till set and toothpick in center comes out clean
13. This will take anywhere from 35 to 60 minutes until cake appears set
14. Remove cake to rack
15. Carefully run blade of knife around edges and remove side of pan
16. Place a plate under cooling rack to catch any drips
17. Carefully pour remaining wine mixture slowly over hot cake
18. Let cake cool at least one hour before slicing
19. Serve room temp or chilled with a dollop of whipped cream
20. Cake also freezes well
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