by Maria Teresa Jorge
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biffbourgeois's Testing Notes:
Expand CollapseMaria Teresa Jorge's Notes:
Expand3/4 cups Cabernet Sauvignon wine Ask a question about this ingredient
3 crushed juniper berries Ask a question about this ingredient
1/2 stick of cinnamon Ask a question about this ingredient
1 1/2 cup fine sugar Ask a question about this ingredient
3 tablespoons Unsweetened Cocoa Powder Ask a question about this ingredient
3/4 cups + 2 tablepoons butter cut up in small pieces Ask a question about this ingredient
1 cup all purpose flour - sifted Ask a question about this ingredient
4 eggs - room temperature Ask a question about this ingredient
1/8 cup Rum Ask a question about this ingredient
1 1/2 teaspoon baking powder Ask a question about this ingredient
3 tablespoons Apricot jam + 1 tablespoon hot water Ask a question about this ingredient
Pre-heat the oven to 300ºF with rack in the middle.
Ask a question about this stepButter and flour a 10 inch diameter springform pan.
Ask a question about this stepIn a pan over medium heat, put the wine, the crushed juniper berries and the cinnamon stick and bring to a simmer. Remove from the heat and infuse for 30 minutes. Strain and discard the berries and the cinnamon.
Ask a question about this stepPut the wine back in the pan over medium low heat and add the sugar, butter and the chocolate powder. Stir to dissolve the sugar and completely melt the butter. Remove from the heat and allow to cool completely.
Ask a question about this stepSeperate the egg yolks from the whites, putting the egg whites in a bowl of a stand mixer.
Ask a question about this stepLightly beat with a fork the egg yolks and 1 tablespoon of sifted flour. Add 1/4 cup of the wine mixture to the egg yolks, mix and pour the eggs in the pan with the wine and sugar. Stir to mix well.
Ask a question about this stepSet aside 2/3 cup of this mixture that will be used to glaze the chocolate cake.
Ask a question about this stepIn a stand mixer fitted with the whisk beater, beat the egg whites to hard peaks.
Ask a question about this stepSift the remaining flour with the baking powder in a bowl. Add the wine, sugar and egg mixture and mix just enough to incorporate everything. Add the Rum and lastly fold in the egg whites very lightly with a spatula.
Ask a question about this stepTransfer the cake mixture to the buttered and floured springform pan and bake for 40 minutes.
Ask a question about this stepPut the apricot jam and the hot water in a pan over medium low heat and allow to warm up to thin it.
Ask a question about this stepWhen the cake is baked, put it on a cooling rack, allow to cool for a couple of minutes and unmold. Spread the apricot jam on top of the cake which should be still hot, and finally pour the reserved chocolate glaze over the apricot, spreading well with an icing spatula. Allow to cool completely.
Ask a question about this stepServe with a light creme anglaise, some blueberries and raspberies.
Ask a question about this stepHi Toriaballet, sorry to answer so late, I didn't see the question before. If you don't have juniper berries just make the cake without. You could also add a couple of teaspoons of gin as it is made with juniper berries.
I have a great marinade I make for venison that incorporates red wine and juniper berries. I will have to make this chocolate cake as the dessert when I make it next as I think the two would go very well together. It looks like such a great recipe!
Why not, keep it in the family! Thank yu for the comment.
oh my, I feel like I should be out foraging mushrooms or hunting wild boar in the Italian countryside to work up an appetite to eat this cake. It sounds incredible - especially with the juniper berries.
I'd have to double the recipe for the wine with the spices, in order to actually have some to put in the cake. It must be so tasty!! I've never put juniper berries in red wine before . . . . it sounds positively wonderful. I knew this week's recipes were going to be great fun, but this is amazing . . . .
Thank you for the comments. This is a very suttle cake, the wine taste comes out without being overwhelming. Just a note here - use a good wine and serve the cake with the same wine.
As a producer of a premium brand Cabernet Sauvignon, this is a recipe that I will definitely try!
Do tell me how it came out!
I wish I could just reach through the computer screen and eat this cake!
I wish I could have it more times too, keep promising myself to keep my diet, but I love desserts. Kelsey, this is a trully simple and fast recipe, don't hesitate. Just don't drink the rest of the CS while making it otherwise you'll be the one napping.
Brette is the Editorial Assistant of Food52.
Dear Maria Teresa, your recipes are so inspiring to me! I have a question regarding this cake. I cannot seem to find juniper berries close to me and is there a substitute that you can recommend? I am on a budget so i really would rather not mail order some or have to travel and purchase them (I am sure I can find them in some specialty shop near LA if I research it but in the meantime...how do you think it would taste if I eliminated the juniper berry infusion?)
Thanks!