for 8 people
25g Cocoa powder with out sugar
8g Sodium bicarbonate
2 g Salt
5g Decaffeinated immediately espresso (optional)
60 ml Sunflower oil
Liquid cream to cook for the insurance
red wine for topping
dark chocolate for coverage
how to make chocolate pink wine cake
Preheat the oven to 180ºC and put together a mould of approximately 22 cm in diameter, better if it has a detachable backside. Grease with oil or butter and sprinkle with cocoa powder, shaking off extra.
Sift the flour with the cocoa powder, baking soda, espresso and salt into a medium bowl. upload the sunflower oil, the red wine and the vanilla essence. mix with a few rods with mild moves till you’ve got a homogeneous mass.
Pour into the mold, tapping to even out the floor and break up any larger bubbles that appear. Bake for about 25-half-hour, watching closer to the stop of cooking so it does not overcook. Wait a few minutes out of the oven before unmolding and let cool absolutely on a wire rack.
For the ganache, warmth the cream with the wine in a saucepan, mixing with some rods. simply before it starts offevolved to boil, add the chopped chocolate, cast off from the heat and mix thoroughly till you’ve got a homogeneous cream. allow cool for at the least 20 minutes.
The ganache should still be creamy but not too runny, and need to be used while the cake is bloodless. cover, distributing the cream well, letting it fall naturally over the edges to offer it a truly rustic look. you may add greater ganache to taste, leaving a thicker layer. watch for it to dry a chunk before serving or reserve in the refrigerator.