How To make Chocolate/Blueberry Wine Sponge Cake
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
Icing: 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. -----
How To make Chocolate/Blueberry Wine Sponge Cake's Videos
VANILLA CRANBERRY CAKE | SOFT & SPONGE CRANBERRY CAKE | EASY FRUITS CAKE RECIPE | N'Oven
#VanillaCake #CakeRecipe #SpongeCake
VANILLA CRANBERRY CAKE | SOFT & SPONGE CRANBERRY CAKE | EASY FRUITS CAKE RECIPE | N'Oven
INGREDIENTS & PROCESS:
½ CUP BUTTER
BEAT WELL
¾ CUP POWDER SUGAR (MIX GRADUALLY)
BEAT UNTIL SUGAR DISSOLVE
3 EGGS (MIX GRADUALLY)
1 TSPN VANILLA ESSENCE
MIX
1 & ¼ CUP FLOUR
1 TSPN BAKING POWDER
¼ TSPN BAKING SODA
SIEVE
1/3 CUP MILK (POUR GRADUALLY)
MIX WELL
8 INCH MOULD
GREASE OIL
SPREAD SOME CRANBERRY
COOK FOR 35-40 MIN.
BAKE FOR 35 MIN.
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MAIDA 4TBSP
SUGAR 1 CUP/150 GRAMS
MILK 350 ML
FOR CAKE
MAIDA 1 CUP
COCOA POWDER 1/4CUP
BAKING POWDER 1 TSP
BAKING SODA 1/2 TSP
EGG 3
SALT A PINCH
VANILLA ESSENCE 1 TSP
POWDERED SUGAR 1 CUP
OIL
1/2 CUP
COFFEE POWDER 1TSP
MILK 1/2 CUP
BUTTER 125 GRAMS
SUGAR SYRUP
BLUEBERRY CRUSH
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Ship in the Mouth Homemade Black Gooseberry Pickle (200g)
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other recommended otg for baking
40 liter
28 liter
52 liter (best one)
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weighing scale
butter paper/Parchman paper
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Rich and decadent, this chocolate cake with port wine has deep chocolate flavor enhanced with a hint of berries. Topped with a chocolate and port wine ganache, this extraordinary chocolate port wine cake is for adults-only chocolate lovers!
Link:
Vanilla Cheesecake with Berry Compote | Gordon Ramsay
A true Christmas treat - an exciting and quick cheesecake with strawberry and blueberry compote.
From Gordon Ramsay’s The F Word
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FULL RECIPE HERE:
This airy and fruity peach mousse cake is made with loads of peaches, blackberries and champagne; set over a chocolate sponge cake that's filled with more blackberries and liqueur! If you're looking for a light and fruity dessert, this is the cake for you!
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