John Myers
Contents
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Ingredients
- 200 g Flour
- 130 g Room temperature butter
- 110 g Sugar
- 1 packet Vanilla sugar
- 1 pinch Salt
- 2 Free range eggs
- 1 tbsp Honey
- 1 tbsp Sour cream
- 100 g Coarsely chopped chocolate
- 100 g Grated walnuts
- 1 tsp Cinammon
- 1 tbsp Cocoa
- 1 pinch Cardamom
- 130 ml Red wine
- For the fullness:
- 5 tbsp Red grape jelly
- For the glaze:
- 100 g Sifted powdered sugar
- 4 tbsp Red wine
Instructions
- Coarsely grate the chocolate, sieve the flour with the baking powder and mix all the dry ingredients well in a large bowl.
- Beat the room-soft butter with the vanilla / sugar until lightly creamy. Add the honey and sour cream, whip and slowly stir in the eggs.
- Carefully fold the flour and chocolate mixture into the mixture alternately with the red wine.
- Spread on a baking sheet lined with baking paper and bake in a preheated oven at 170 ° C for just under 20-25.
- Take the cake out of the oven and let it cool down. Halve in the middle. Heat approx. 5 large tablespoons of grape jelly a little, possibly perfume with a drop of rum and spread on half of the cake. Place the 2nd plate on top.
- Mix the sifted icing sugar with the red wine to a creamy glaze and spread on the cake. Cut into diamonds and serve.
Nutrition
Serving: 100gCalories: 249kcalCarbohydrates: 48gProtein: 3.6gFat: 2g
