Juicy cake of red sweet wine, with chocolate hints of dark chocolate and spices with a strong presence, which further highlight the existence of chocolate.
The Port Wine, except its sweetness and perfume, gives this excellent cake a moist texture and keeps it juicy and slightly sticky. Yours!
work: 20′
time: 1h:20′
easy:
★Click with your mouse on the pictures to learn more.
Ingredients (~8 servings)
250g (8.8 oz) butter, room temperature
280g (9.9 oz) sugar
5 eggs, large
230g (8.1 oz) flour
1 bag (20g - 0.71 oz) baking powder
1 tsp cinnamon, powder
½ tsp clove, powder
140ml (4.7 floz) Port wine (Mavrodaphne)
200g (7.1 oz) dark chocolate truffle
In the mixer bowl, put the sugar, softened butter and eggs.
Beat vigorously until it becomes a thick paste.
Add the cinnamon, clove powder, baking powder and a little flour.
Beat to integrate.
Continue beating on low speed, alternately add the flour and the Port Wine.
Finally add the chocolate truffles…
…and pour the mixture into greased, floured tin or simply greased tin of silicone.
Bake in preheated oven, with resistances at 170°C (338°F, Gas 3.5) for about an hour.
