Glazed red wine cake
RED CAKE CAKE with glaze very popular with my guests.
Simple mass: for cake, diameter 22 cm, height 8 cm, recommend Springform.
250 g of margarine? or butter, must be very soft
250 g icing sugar
250 g of flour (smooth or universal)
100 g of chocolate in the block (couverture)
50 g ground nuts or hazelnuts, possibly also almonds (nuts are juicier)
2 teaspoons of cocoa powder
1/8 L red wine (mild variety)
1 packet of baking soda
4 eggs
Scuffed peel of an untreated lemon
Cinnamon at will (about 2 teaspoons)
1 pinch of salt
Rum 40%
Baking time approx. 1 hour (needle sample), possibly even 10 minutes left in the switched-off tube)
Preheat oven to 160 degrees. Bake with top and bottom heat.
For a larger shape (box Springform, 26 x 35 x 6 cm, would be ideal), I recommend 1 ½ times the mass.
I spread out the shape with margarine or butter and dust it with grippy flour? also over the edge of the form.
Fat, yolk and sugar stir frothy, softened but slightly overcooked chocolate. Mix well. Lemon flavor or grated lemon zest.
Mix the baking powder, cinnamon, cocoa, flour, and place in the mixture. Stir again. Stir red wine little by little? do not throw at once, otherwise the mass will clot.
Then put the stiff snow together with the grated nuts moistened with rum. Fill the mold ¾ full, the dough is still on, and off to the oven.
Needle sample through. In the first 40? Nothing can happen for 45 minutes.
Carefully remove the cake from the edge with a round knife. Let cool down. Heated red currant jelly (without seeds), mixed with a neat dash of rum over the cake. Have a good intake.
Glaze cake:
Homemade chocolate jam (or plain glaze) Heat chocolate (about 200 g each) in equal parts in a water bath. Prepare a jar of hot water, dipping the round knife or cake spatula into the hot water while glazing and smoothing the glaze with it. Leave cake for a few days to improve the taste. But it can also be served right away.
Serve with whipped cream. Is very good for freezing. I then divide it into larger pieces, which I firmly wrap in foil.
