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Red wine – chocolate – cake

updated

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Ingredients for 1 servings:

  • 5 eggs
  • 250 g butter or margarine
  • 200 g sugar
  • 1 vanilla sugar
  • 1 tsp cinnamon
  • 1 tbsp cocoa powder
  • 100 g chocolate, grated
  • 250 g flour
  • 1 tbsp baking powder
  • 200 g hazelnuts, ground
  • ⅛ liter red wine
  • 1 jar sour cherries
  • 100 g white chocolate coating
  • 2 tbsp hazelnuts, sliced

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Sheet cake

Separate the eggs, beat the egg whites until stiff peaks form, and set aside. Beat the butter, sugar, vanilla sugar, and egg yolks until fluffy. Fold in the cinnamon, cocoa, chocolate, nuts, and the flour mixed with the baking powder. While stirring, add the red wine in small portions. Finally, fold in the beaten egg whites. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Grease a baking sheet and spread the batter evenly. Place the well-drained cherries on top of the batter. Bake the cake for about 30 minutes, then let it cool. Melt the chocolate coating in a warm water bath. Drizzle it over the cake in thin strands and garnish with the sliced ​​nuts.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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