Chocolate Sponge with Red Wine

[bron]

Absolutely delicious! Stuffing it in now!

Chocolate Sponge with Red Wine

serves 10

Ingredrients
4 eggs
200g sugar
200g butter (room temp)
200g chocolate Nesquik powder or similar
110g red wine
200g self raising flour

Icing sugar to decorate

Preparation

Preheat oven 180º
Place eggs and sugar in THX and program 2 mins, speed 2.
Add butter and program 1 min, 37º, speed 3.
Add chocolate powder and red wine, 15 seconds, speed 3.
Add flour and 15 seconds speed 3.

Pour into greased and lightly floured cake tin, and bake for 35 to 40 mins.
Serve cold with icing sugar dusted on top.
Photos to come shortly as have to pick up little darling from nursery! Back soon!

[judydawn]

Can't wait to see the photos, sounds a very interesting cake Bron.

[bron]

Here it is at last, sorry folks, been a bit busy today!

[bron]

My slice, with cuppa! Delicious!

[bron]

Ps the red wine is IN the cake but it does NOT taste of wine, it just keeps it moist and light. And doesn't interfere at all with drinking a cup of tea! Just in case any of you were concerned about the wine in it. 

[judydawn]

Looks great Bron.  When I make it, I'll decorate it as a Black Forest cake. Can it be made in an ordinary cake tin (without the hole in the middle, whatever that tin is called )

[bron]

I guess so, would be lovely as black forest mmmmmmmmmm
In Spanish its called a crown tin 

[bron]

My chocolate sponge is still as fresh as the first day made! Unbelievable! Now JD tell me how do I make it Black Forest for next time? Must be the best sponge I have made in a long time!

[judydawn]

I don't follow a recipe Bron but it goes something like this.  Cut the sponge into 3 layers and fill with a mixture of thickened, stoned canned cherries ( I use cornflour to thicken it and add a little sugar then mix the cherries back into it with a dash of brandy).  I then cover the whole cake with beaten cream, sprinkle with grated chocolate or crumbled flake and decorate with either some fresh cherries or some from the can. Seems to improve each day and I still have a chunk in the freezer from last January - freezes extremely well.

[bron]

This cake would be ideal for that! Will have to give it a go, will keep my eyes peeled for cherries, might be difficult here! Fresh cherries will be coming into season shortly, does anyone have an idea of how to stew them, maybe like making jam? less sugar and reverse speed?

[judydawn]

Fresh would be fine - just stew them.  Add a little water and sugar and cook until cherries are soft.  Remove the pips then thicken with a small amount of cornflour and water.  Ive done that on the stove top during summer when the cherries have been really cheap then just frozen them until needed to fill a chocolate cake.

[Thermomixer]

Great recipe again bron.  Looks great too - I have atin like that somewhere - only used once.

[Thermomixer]

then mix the cherries back into it with a dash of brandy). 

or some Kirsch or Cherry brandy - thanks ladies, nice work,

[bron]

Ohhhh, this is sooo delicious that I am going to make it again tomorrow and try and find some fresh cherries to stew! In lots of brandy!!!

[judydawn]

Just tried to look at the blog Thermomixer and it says it is only for invited readers.  How did you get an invite