Recipe by Harmony Dame
"This is my interpretation of a cake my friend in Germany has traditionally every year. It's delicious! You may adorn it with icing, candy or fruit. We like to frost it with buttercream frosting."
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1 (12 ounce) package
semisweet chocolate chips
2 1/4 cups
unsweetened cocoa powder
This is delicious-- almost has the consistency of a chocolate chip muffin, so I don't think frosting is necessary.
The cake was very dense and needed the frosting that I added. It was good but not sure I would make it again real soon.
Potential! The flavor complexity of the red wine & chocolate was great, I would make sure to use a full-bodied wine with chocolate or berry notes. Mine too came out thick and dry, but I'm 100% sure I've figured out why: I tried to cream the butter sugar & eggs together at the same time and all the liquid made the butter clump so I over beat it and the eggs filled out. I bet if I creamed the butter and sugar THEN gradually added the eggs I could get that thick gooey brownie-like consistency in the picture. I'll keep trying!
I wrote down the ingredients, so all i need to do now is buy a bowl, a spoon, oh, and the actual ingredients themselves, and of course find someone to cook it for me, but it looks like it would taste great. Hvala. -Gabbanski
I thought this cake was good but too dried and dense. I made a chocolate red wine ganache to put on top and it helped moisten the cake.
I had some leftover red wine and a chocolate craving, so I halved the recipe and put it in a 9x9 pan (baked at 360 for 20 minutes) to make a thin cake. Taking the advice from other reviewers, I beat the eggs and the butter and then added the eggs individually. It was moist and fluffy and the taste was great for a late night snack. I will make this again.
I followed the directions and amounts to the tee. The results were a delicious, moist chocolate cake. I did not ice it. I felt like it was fine the way it was. Very easy to make, although I agree with a previous reviewer on the order of the ingredients. This cake is not exceptionally sweet but it is sweet. I would definately make this again.
I had some leftover red wine, so I decided to make this cake. I used 1/2 sugar, 1/2 splenda, but followed the rest of the recipe exactly. After tasting the finished product, I think this recipe needs salt. I also think the directions need to be re-ordered so the red wine is added after the vanilla and then the flour and finally, the chocolate chips; especially when using an electric mixer. I also used a 9x13 pan and cut 15 pieces, as the calories for 8 pieces was way too high. The chocolate chips make the cake.
* Percent Daily Values are based on a 2,000 calorie diet.
Red Wine Cake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 349
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