Last week my sister down under made a Rotweinkuchen cake and posted results on Facebook.The motivation to make the cake stemmed from the fact they have a visitor from Germany staying with them, and the visitors mom sent my sister the recipe.
So that motivated me to give this wine chocolate cake a goo as well. I did up a collage of some of the steps and the ingredients, as that's what some people do on food blogs. The only variation from the recipe is I added a handful of white chocolate along with the chopped dark chocolate at the final mixing stage.
Meanwhile out on the water: The mv Astron still has not made it past Cartwright. Still storm bound and will be for the day at least.
Planes got on the go late yesterday, weather in other communities south of Natuashish held things up, then it was like LAX @YDP in the afternoon.
5 comments:
Although I am from Germany, I have never heard about Rotweinkuchen.
In the famous fairy tale Rotkäppchen the grandmother should get cake and wine, but separate. ;)
Would be curious about the recipe.
Greeting from Berlin to Nain!
(we have also snow here, currently, since some days, and rather unusual for this time of the year.)
The people live in the Freiburg area of Germany.
When one googles the name many recipes come up in German.
Thanks! I'll try it out for sure at the weekend.
our Freiburg cousin told me to put aluminium foil (or you could use baking paper) over the cake near the end of baking, with say 15 mins to go - for about 10 mins, so it doesn't burn, then remove the foil/paper for the last five minutes.
Tina's mum uses the chocolate sprinkles you use as a cake topping, about 150g, that way the choc is distributed right through the cake.
We also made a nice red wine glaze (icing), using 100g pure icing sugar with about 30ml of red wine. Blend with a whisk and pour over the cake and leave to set, then sprinkle with more sifted icing sugar.
I like your variation too!
2nd hint: Tina says to use powdered drinking chocolate instead of cooking cocoa
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