This type of cake is usually baked for Christmas. Although I must say that we had a very cold Easter this year so it served us well then with mulled wine.
She really did an excellent job and the photos are waiting to be published. The other kid, a boy, is into tasting my jams and commenting them very honestly. He likes this Bundt. After all, the recipe comes from his mother’s kitchen. It is difficult to say how many servings it gives; my son, for example, tastes Bundt cakes by cutting one forth away so such a dish vanishes like the guys beamed up from the spaceship „Enterprise“. Remember that one ?
Anyway, this cake is excellent since it stays fresh for days and you can emphasize the flavor by warming it in microwave.
Red Wine Chocolate Bundt Cake
- 2 sticks + 5 unsalted butter
- 2 cups powdered sugar
- 2 tbs vanilla extract
- 4 eggs, separated
- 2 tsp cinnamon
- 2 cups all purpose flour
- 2 Tbsp baking powder
- 3 1/2 ounces bittersweet chocolate, melted
- 2/3 cup red wine
- Raisins to taste
Make sure all ingredients are at room temperature before you start the process.
Oil and flour the Bundt cake pan.
Preheat the oven to 180 C/ 356 F.
Separate yolks from egg whites.
Mix well the yolks, powdered sugar and butter.
Melt the chocolate.
Add flour, baking powder, cinnamon, wine and chocolate to the mixture of yolks, powdered sugar and butter. Add raisins to taste.
Whisk egg whites until stiff peaks form.
Fold egg whites into yolk mixture. Do it by hand, very gently and softly.
Pour the mixture to the baking pan.
Bake for 35 – 40 minutes at 180 C / 356 F or until toothpick inserted in the center of the cake comes our clean.
Garnish with melted chocolate and almond.