🍽️ Moist Red Wine Cake with Berry Glaze

Name: Moist Red Wine Cake with Berry Glaze
Total time: 30 min
Yield: 4 servings
Ingredients: 100 g chocolate; 250 g soft butter; 250 g sugar; 4 eggs; 250 g flour; 3 tsp baking powder; 1 tsp cinnamon; 1 tsp cocoa powder; 125 ml red wine; 8 sheets red gelatin; 250 ml red wine; 1 tsp grated lemon zest; 3 tbsp redcurrant jelly; 500 g whipping cream; 6 tbsp powdered sugar; 1 tsp grated lemon zest; 4 tbsp redcurrant jelly; 2 tbsp crème de cassis (cassis); 3 tbsp chocolate sprinkles; 12 sugar flowers (ready-made product); parchment paper (for the pan)

1025 kcal · 30 min · 4 servings

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Ingredients

100 g chocolate
250 g soft butter
250 g sugar
4 eggs
250 g flour
3 tsp baking powder
1 tsp cinnamon
1 tsp cocoa powder
125 ml red wine
8 sheets red gelatin
250 ml red wine
1 tsp grated lemon zest
3 tbsp redcurrant jelly
500 g whipping cream
6 tbsp powdered sugar
1 tsp grated lemon zest
4 tbsp redcurrant jelly
2 tbsp crème de cassis (cassis)
3 tbsp chocolate sprinkles
12 sugar flowers (ready-made product)
parchment paper (for the pan)

Instructions

1. Finely chop the chocolate.
2. Beat the butter with the sugar until creamy and fluffy.
3. Add the first egg and mix well.
4. Add the next egg and repeat the mixing until all eggs are incorporated.
5. In a separate bowl, mix flour, baking powder, cinnamon, and cocoa powder.
6. Fold this dry mixture into the butter mixture.
7. Gradually stir in the red wine until fully incorporated.
8. Gently fold in the chopped chocolate.
9. Pour the batter into a springform pan lined with baking paper.
10. Smooth the top.
11. Bake the cake in a preheated oven on the middle rack at 180 degrees Celsius (convection) for 60 minutes.
12. Once slightly cooled, carefully r
13. Whisk the red wine with the lemon zest and the currant jelly in a saucepan.
14. Bring the mixture to a brief boil once,
15. then remove it from the heat.
16. Squeeze the soaked gelatin well
17. and stir it into the warm wine-jelly mixture until completely dissolved.
18. Let the mixture cool down slightly.
19. Whip the cream with the powdered sugar and lemon zest until stiff peaks form.
20. Stir the cooled wine-jelly mixture into the whipped cream spoonful by spoonful.
21. Place the cream in the refrigerator for 30 minutes to let it thicken.
22. Place a cake ring around the cooled cake.
23. Spread the red wine cream evenly over the s

Nutrition per serving

kcal: 1025
Protein: 9 g · Fett/Fat: 70 g · Carbs: 96 g