Chocolate/blueberry wine sponge cake
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Chocolate/blueberry wine sponge cake
  Wine    Cakes    Chocolate  
Last updated 6/12/2012 1:16:09 AM. Recipe ID 45855. Report a problem with this recipe.
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      Title: Chocolate/blueberry wine sponge cake
 Categories: Cakes, Chocolate
      Yield: 10 Servings
      4 oz Semi-sweet chocolate
      2 tb Expresso powder
    1/2 c  Milk
    1/2 c  Blueberry wine
  1 1/4 c  Cake flour
    1/2 ts Salt
  2 1/2 ts Baking powder
           Double acting
      4    Eggs; separated
      1 pn Salt
      2 c  Cofectioners'sugar
      1 ts Vanilla
      8 oz Semi sweet chocolate chips
      4 tb Blueberry wine
  Preheat oven to 350F.  Use a 7" tube pan that is very clean and free
  of grease. Melt the chocolate in a double boiler with the expresso
  powder and the milk, add the blueberry wine and stir until blended.
  Then cool mixture. Sift the cake flour befor measuring, then resift
  the measured flour with the salt and baking powder. Beat the egg
  yolks in a large bowl, then cream with the sifted confectioners.
  sugar and vanilla. Stir in the flour mixture. Beat the egg whites and
  pinch of salt in a bowl until stiff but not dry. Fold the beaten egg
  whites into the chocolate mixtur just until blended. Then fold this
  into the flour mixture. Gently Pour into the tube pan and bake in the
  lower third of the oven for 50 minutes. Remove from oven and cool
  completely in pan inverted on a funnel or bottle for at least 45
  minutes. Unmold and frost with the following Icing.
  Chocolate/Blueberry Wine Icing: Combine the chocolate and wine in a
  heavy saucepan. Place over low heat and stir until chocolate is
  melted and blended. Remove pan from heat and glaze the cake with the
  warm icing covering the top and drizzling down the side.

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Recipe ID 45855 (Apr 03, 2005)

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