Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Cakes => Topic started by: bron on May 07, 2009, 05:06:16 pm
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Absolutely delicious! Stuffing it in now! ;D ;D ;D
Chocolate Sponge with Red Wine
serves 10
Ingredrients
4 eggs
200g sugar
200g butter (room temp)
200g chocolate Nesquik powder or similar
110g red wine
200g self raising flour
Icing sugar to decorate
Preparation
Preheat oven 180º
Place eggs and sugar in THX and program 2 mins, speed 2.
Add butter and program 1 min, 37º, speed 3.
Add chocolate powder and red wine, 15 seconds, speed 3.
Add flour and 15 seconds speed 3.
Pour into greased and lightly floured cake tin, and bake for 35 to 40 mins.
Serve cold with icing sugar dusted on top.
Photos to come shortly as have to pick up little darling from nursery! Back soon!
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Can't wait to see the photos, sounds a very interesting cake Bron.
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Here it is at last, sorry folks, been a bit busy today! ;)
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My slice, with cuppa! Delicious!
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Ps the red wine is IN the cake but it does NOT taste of wine, it just keeps it moist and light. And doesn't interfere at all with drinking a cup of tea! Just in case any of you were concerned about the wine in it. ;) ;) ;)
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Looks great Bron. When I make it, I'll decorate it as a Black Forest cake. Can it be made in an ordinary cake tin (without the hole in the middle, whatever that tin is called ???)
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I guess so, would be lovely as black forest mmmmmmmmmm :P :P
In Spanish its called a crown tin ??? ???
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My chocolate sponge is still as fresh as the first day made! Unbelievable! Now JD tell me how do I make it Black Forest for next time? Must be the best sponge I have made in a long time! ;D
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I don't follow a recipe Bron but it goes something like this. Cut the sponge into 3 layers and fill with a mixture of thickened, stoned canned cherries ( I use cornflour to thicken it and add a little sugar then mix the cherries back into it with a dash of brandy). I then cover the whole cake with beaten cream, sprinkle with grated chocolate or crumbled flake and decorate with either some fresh cherries or some from the can. Seems to improve each day and I still have a chunk in the freezer from last January - freezes extremely well.
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This cake would be ideal for that! Will have to give it a go, will keep my eyes peeled for cherries, might be difficult here! Fresh cherries will be coming into season shortly, does anyone have an idea of how to stew them, maybe like making jam? less sugar and reverse speed? ??? ??? ???
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Fresh would be fine - just stew them. Add a little water and sugar and cook until cherries are soft. Remove the pips then thicken with a small amount of cornflour and water. Ive done that on the stove top during summer when the cherries have been really cheap then just frozen them until needed to fill a chocolate cake.
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Great recipe again bron. Looks great too - I have atin like that somewhere - only used once.
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then mix the cherries back into it with a dash of brandy).
or some Kirsch or Cherry brandy - thanks ladies, nice work,
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Ohhhh, this is sooo delicious that I am going to make it again tomorrow and try and find some fresh cherries to stew! In lots of brandy!!!
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Just tried to look at the blog Thermomixer and it says it is only for invited readers. How did you get an invite ??? ??? ??? ???
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Sorry JD - looks like she didn't like me looking at her blog so she's banned everyone. But Chookie may be able to access it as she has a link to Chookie's blog
Had just put links to her blog on my blog - better remove them???
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Bron, I made this today - used baker's flour and added baking powder, used milo instead of Nesquik and ended up with a wonderful cake that wasn't quite cooked in the middle so came out tasting more like a mudcake than a sponge. It was much denser than yours appears to be and I think with the Milo was a tad on the sweet side. Will have to try it again using normal SR or plain flour (with baking powder added) and Nesquik or a drinking chocolate powder that is finer than Milo. Despite not being entirely cooked through it came out of the tin in tact and had a nice crusty type top.
Just out of interest - did you sift your flour three times like it is suggested for sponge cakes?
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Hi Roxy! I make this cake all the time! In fact I made it yesterday as it was my son's b'day, and he took it to school for his class mates..
No, I don't sieve it at all, however I always bake all my sponges in ring tins without centres, as I find they always cook evenly, are ALWAYS a success. No mishaps of rising or sinkings! ;)
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I wish I had a ringtin like yours. I am going to see if there is something similar at the kitchen shop, as it adds a nice decorative touch when you don't need anything more than a sprinkling of icing sugar. I always find that these tins bring a good result as the heat is able to come up through the centre of the cake. Thanks bron