Red wine cream cake

Name: Red wine cream cake
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 100 g Dark chocolate; 250 g soft butter or margarine; 250 g Sugar; 1 pinch Salt; 4 Eggs (size M); 250 g Flour; 1 TEASPOON Cinnamon; 2 TEASPOONS Cocoa; 2 TEASPOONS Baking Powder; 475 ml dry red wine; 50 g Milk and dark chocolate; 8 sheets Gelatine; 3 TABLESPOONS Currant Jelly; 2 packages Orange Back; 90 g Icing sugar; 500 g Whipped cream; baking paper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

100 g Dark chocolate
250 g soft butter or margarine
250 g Sugar
1 pinch Salt
4 Eggs (size M)
250 g Flour
1 TEASPOON Cinnamon
2 TEASPOONS Cocoa
2 TEASPOONS Baking Powder
475 ml dry red wine
50 g Milk and dark chocolate
8 sheets Gelatine
3 TABLESPOONS Currant Jelly
2 packages Orange Back
90 g Icing sugar
500 g Whipped cream
baking paper

Directions

1
Finely grate the chocolate. Cream fat, sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, cinnamon, cocoa and baking powder. Alternately stir in 125 ml red wine. Fold in chocolate. Line the bottom of a springform pan (26 cm Ø) with baking paper.
2
Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Remove the cake from the edge of the springform pan, turn onto a cake rack and remove the baking paper. Let the cake cool down. In the meantime, roughly chop the chocolate coating and melt on a hot water bath. Put the couverture on a baking tray lined with baking paper and spread it a little with a tablespoon. Let the chocolate coating dry. Soak the gelatine. Mix 350 ml red wine, redcurrant jelly and 1 packet of Orange Back and bring to the boil in a saucepan. Leave to cool down a little. Squeeze the gelatine and dissolve in the red wine. Take 4 tablespoons off and chill. Mix icing sugar and 1 packet of Orange Back. Whip the cream until stiff, allowing the icing sugar mixture to trickle in.
3
Mix 350 ml red wine, redcurrant jelly and 1 packet of Orange Back and bring to the boil in a saucepan. Leave to cool down a little. Squeeze the gelatine and dissolve in the red wine. Take 4 tablespoons off and chill. Mix icing sugar and 1 packet of Orange Back. Whip the cream until stiff, allowing the icing sugar mixture to trickle in. Fold the redcurrant red wine drop by drop into the cream. Cover the cake with a cake ring. Add the red wine cream and smooth it down. Chill for 2 hours. Remove the cake from the cake ring. Break the chocolate coating into pieces and place them on the edge of the cake. Finely chop the red wine jelly. Sprinkle the cake with it
4
Cover the cake with a cake ring. Add the red wine cream and smooth it down. Chill for 2 hours. Remove the cake from the cake ring. Break the chocolate coating into pieces and place them on the edge of the cake. Finely chop the red wine jelly. Sprinkle the cake with it
5
waiting time approx. 2 hours