Wine Soaked Dark Chocolate Spice Cake with Red Currant Glaze
Courtesy: Tricia Szasz
6 OZ. dark chocolate (chopped fine)
1 cup flour
2 tsp. cinnamon
1 tsp. cardamom
1 tsp. cloves
2 tsp. cocoa
2 tsp. baking powder
3/4 cup unsalted butter (softened)
1 cup bakers sugar
2 cups red wine (divided)
5 oz dark chocolate (grated)
1/4 cup bakers sugar
2/4 cup red currant jelly
Prepare Decorative Swirls to Finish:
Temper the 6 oz. chocolate to 105 deg. in a double broiler & cook slowly to 80 deg. Reheat chocolate to 90 deg. and, using a metal spoon, drizzle decorative swirls & twists onto parchment paper and let cool completely (refrigerate if necessary).
Grease & flour 10" bundt pan. In a medium bowl, sift together flour, cinnamon, cardamom, cloves, cocoa & baking powder. In another bowl cream butter & sugar until pale and fluffy. Add eggs, one at a time. Add 1/4 of the sifted dry ingredients to the butter & egg mixture & mix well. This is to protect the mixture from curdling when the wine is added. Add 1 cup of the wine, a little at a time, mixing well, then add the rest of the dry ingredients & mix until combined.
Fold in the dark chocolate. Pour batter into prepared pan and bake at 350 for 45 to 55 min. until toothpick inserted in center comes out clean. Cool 10 min., invert & remove from pan. Cool completely. Wash bundt pan.
In a small pan bring 1/4 cup of water & the 1/4 cup of sugar to a boil, remove from heat, add remaining cup of wine & pour into cleaned bundt pan. Invert cooled cake back into the pan and allow to soak up all liquid. Invert cake out of pan & let cool completely.
Bring red currant jelly to a simmer, stirring often. Remove from heat & brush onto cooled cake. Repeat applications of jelly until all is used, letting cake cool between.
Decorate cake with cooled swirls of chocolate made previously.
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