CHOCOLATE WINE CAKE
This rich chocolate wine cake recipe, provided by Margot Murdock Murphy, uses a Nordic Ware Fleur De Lis Bundt Pan.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Serves 10 to 12
Number Of Ingredients 17
Steps:
- Prepare the cake: Preheat the oven to 350 degrees. Spray a 10-cup Fleur De Lis Bundt Pan with nonstick cooking spray; set aside.
- Melt chocolate in a small bowl placed over a small saucepan of simmering water. Let cool 5 minutes. In a small bowl, combine wine and milk; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and the granulated sugar on medium speed until light and fluffy. Add eggs; beat for 2 minutes. Add the cooled chocolate mixture and beat until incorporated, scraping down the sides of the bowl as necessary.
- In a large bowl, whisk flour, gelatin, cocoa powder, baking powder, baking soda, and salt to combine. Add to mixer bowl, along with the wine mixture, and beat on low speed until combined, about 1 minute. Increase the speed to medium and beat for 2 minutes more, scraping down the sides of the bowl as necessary. Spoon batter into prepared pan.
- Bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Cool 15 minutes. Using a plastic knife, carefully loosen cake from the pan; invert onto a wire cooling rack. Let cool completely.
- Prepare the glaze: Combine the butter, wine, and confectioners' sugar in a medium saucepan. Bring to a boil, stirring occasionally, over medium-high heat. Remove from heat; stir in vanilla. Set aside until ready to serve.
- Dust cake lightly with confectioners' sugar. Slice cake and drizzle with glaze.
RED WINE HOT CHOCOLATE
Chocolate and red wine are two things that go so well together. Combining them on a cold winter night and topping it off with a creamy froth and a sprinkle of grated chocolate will make you feel all warm and cozy inside.
Provided by Kim's Cooking Now
Categories Drinks Recipes
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- Combine 1 cup half-and-half and Belgian chocolate in a small saucepan over medium-low heat. Cook, stirring occasionally with a whisk, until chocolate is melted and mixture is hot, about 5 minutes. Add Cabernet Sauvignon and heat for 2 minutes more, whisking occasionally, until hot. Divide into 2 mugs.
- Heat remaining 1/2 cup of half-and-half either on the stove or in the microwave until hot. Transfer to a milk frother and froth until creamy. Divide frothed half-and-half between the 2 mugs and sprinkle with grated chocolate.
Nutrition Facts : Calories 580.3 calories, Carbohydrate 44.7 g, Cholesterol 67.2 mg, Fat 39 g, Fiber 4 g, Protein 9.4 g, SaturatedFat 23.1 g, Sodium 76.8 mg, Sugar 32 g
CHOCOLATE-WINE BALLS
Dessert ready in 20 minutes. Enjoy these wonderful chocolate-wine balls decorated with crystal sugar - a perfect gift for chocolate lovers.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 20m
Yield 42
Number Of Ingredients 6
Steps:
- Heat honey and chocolate chips in 3-quart saucepan over low heat, stirring constantly, until chocolate is melted; remove from heat. Stir in crushed cookies, walnuts and port. Shape into 1-inch balls; roll in sugar crystals.
- Store in tightly covered container. Let stand several days to blend flavors. Flavor improves with age up to 4 weeks.
Nutrition Facts : Calories 75, Carbohydrate 10 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Candy, Sodium 15 mg
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CHOCOLATE-RED WINE CAKE RECIPE - KRISTIN DONNELLY
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- Preheat the oven to 350°. Butter and flour a 12-cup bundt pan. In a bowl, whisk the flour, cocoa powder, baking soda and salt.
- In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until fluffy, 4 minutes. Add the eggs, one at a time, and beat until incorporated. Add the vanilla and beat for 2 minutes longer. Working in two batches, alternately fold in the dry ingredients and the wine, until just incorporated.
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