Rieux Posted February 21, 2013 Share Posted February 21, 2013 Has anyone ever made a Red wine chocolate cake? I saw this recipe (link) in one of my Cucina Italiana magazines and was thinking of making it tonight to bring to a dinner party tomorrow. It sounds good, I mean who doesn't like wine and chocolate, but any first-hand experiences? Link to comment Share on other sites More sharing options...
zoramargolis Posted February 21, 2013 Share Posted February 21, 2013 Has anyone ever made a Red wine chocolate cake? I saw this recipe (link) in one of my Cucina Italiana magazines and was thinking of making it tonight to bring to a dinner party tomorrow. It sounds good, I mean who doesn't like wine and chocolate, but any first-hand experiences? Make a test run today. It's always risky to make a new-to-you recipe when you are cooking to share with others. Or, Plan B, have a backup dessert to bring. Link to comment Share on other sites More sharing options...
thetrain Posted February 21, 2013 Share Posted February 21, 2013 Has anyone ever made a Red wine chocolate cake? I saw this recipe (link) in one of my Cucina Italiana magazines and was thinking of making it tonight to bring to a dinner party tomorrow. It sounds good, I mean who doesn't like wine and chocolate, but any first-hand experiences? Nope, but I get the same magazine and was equally intrigued. Let me know how it goes if you attempt it! Link to comment Share on other sites More sharing options...
Rieux Posted February 21, 2013 Author Share Posted February 21, 2013 Going to try it tonight and sneak a few bits of crumb to see if it is edible! Will keep you posted. Link to comment Share on other sites More sharing options...
Dr. Delicious Posted February 21, 2013 Share Posted February 21, 2013 If it's good can you post the recipe since you have to be a member to see it on the website. Link to comment Share on other sites More sharing options...
Rieux Posted February 22, 2013 Author Share Posted February 22, 2013 I must say it looks and smells great in the oven. Like the original red velvet! Link to comment Share on other sites More sharing options...
Rieux Posted February 22, 2013 Author Share Posted February 22, 2013 It seems good, will report back tonight after we eat it. Recipe from Cucina Italiana Jan/Feb 2013.IngredientsCAKE1 cup (2 sticks) unsalted butter, at room temperature, plus more for greasing pan1 1/2 cups unbleached all-purpose flour1 tablespoon baking powder1/2 teaspoon fine sea salt1 1/4 cups sugar3 large eggs, separated5 ounces good-quality semisweet chocolate (82%), very finely chopped. (I used Ghiradelli 82% since that is what they had at Harris Teeter)1 cup dry red wineRASPBERRIES1/2 cup dry red wine1/2 cup granulated sugar4 cups raspberriesWhipped Cream1 1/2 cups heavy cream2 1/2 tablespoons confectioners sugarSPECIAL EQUIPMENT: parchment paper; 9- x 3-inch or 10- x 2-inch springform panInstructionsFor Cake: Heat oven to 350º. Grease springform pan and line bottom with parchment paper. Butter the parchment.In a large bowl, whisk together flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and ½ cup sugar on medium speed until light and fluffy, about 4 minutes. Beat in egg yolks 1 at a time, scraping bowl as necessary. Add chocolate; beat just to combine. In 3 additions, add wine to butter mixture, alternating with flour mixture.In a large bowl, using clean beaters, beat egg whites until soft peaks form. Gradually add remaining 3/4 cup sugar and beat until the whites are firm and glossy.Using a spatula, gently fold whites into batter just until no white streaks remain. Pour batter into prepared pan; smooth top with spatula. Bake until a toothpick inserted in the center comes out clean, 40 to45 minutes.Transfer cake to wire rack; let cool in pan 10 minutes. Run a knife around pan to loosen cake; release from pan. Let cool completely on wire rack. (I let it cool and then inverted it onto a serving plate and removed the parchment. The bottom was more attractive than the top). For Raspberries: While cake cools, bring wine and sugar to a boil in a small heavy saucepan, stirring until sugar dissolves. Put raspberries in a bowl and pour the hot syrup over them, gently tossing to coat. Let stand at least 15 minutes or up to 1 day. (If preparing raspberries more than 4 hours ahead, keep covered and chilled. Let stand 30 minutes at room temperature before serving.)For Whipped Cream: Combine cream and sugar in medium bowl. Using electric mixer, beat mixture until soft peaks form.Serve cake with raspberries and whipped cream. 1 Link to comment Share on other sites More sharing options...
lperry Posted February 22, 2013 Share Posted February 22, 2013 Maida Heatter has a red wine cake in her Great American Desserts. I think it was originally from Williams Sonoma (?) It's one of those things I've meant to make for many years, but never did. Please let us know how it turned out! Link to comment Share on other sites More sharing options...
zoramargolis Posted February 22, 2013 Share Posted February 22, 2013 Just a note: 82% chocolate is definitely bittersweet, not semi-sweet. Semi-sweet is generally below 62% (most available chocolate chips are semi-sweet). If the recipe calls for semi-sweet chocolate and you use 82% instead, your cake will be more chocolate-y and less sweet than the recipe intends. Not that there's anything wrong with that, mind you. I much prefer bittersweet chocolate myself. Link to comment Share on other sites More sharing options...
Rieux Posted February 22, 2013 Author Share Posted February 22, 2013 Thanks Zora, I, too, was confused, as the recipe says semi-sweet but also specifies 82%. Since I like bittersweet more than semi-sweet I decided to go with the 82%. I prefer desserts that are not too sweet, and I am going to put the berries and whipped cream on top, which have almost another 2/3 cup of sugar in them, so I think the balance will be right for me. We will be eating this tonight, so I will report back tomorrow. Link to comment Share on other sites More sharing options...
zoramargolis Posted February 22, 2013 Share Posted February 22, 2013 Perhaps it was a typo and 52% was intended. That would be semi-sweet. I too 'll be interested to read about your opinion of the result. Link to comment Share on other sites More sharing options...
Rieux Posted February 23, 2013 Author Share Posted February 23, 2013 The cake was AMAZING! Actually I think it was one of my better ones, and I bake a lot. The 83% chocolate was great. The cake was moist and everyone went back for seconds. The wine added a nice flavor but was not overwhelming. Make the cream and raspberries, I think they are important additions. This goes in the regular rotation! For the record, I used a $12 Chianti from Harris Teeter and it worked well. Plus, I got to drink the remainder while baking! 2 Link to comment Share on other sites More sharing options...
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