Preheat the oven to 180 degrees C (350 F).
Lightly grease a 20cm springform cake tin.
Cream the butter and sugar together until light and fluffy.
Add in the eggs, then sift in the cocoa powder, flour and baking powder.
Mix in the red wine, then fold in the chocolate chips.
Pour the batter into the pan and bake for an hour or until a toothpick inserted into the centre comes out clean.
Remove from the oven, let it cool in the tin and then turn out.
Preheat oven to 360 degrees F (170 degrees C). Grease an 9 inch cake pan.
In a large bowl, mix butter, sugar and eggs until smooth and creamy; add the vanilla and chocolate chips and mix well.
In a small bowl, mix baking powder and flour; add to creamed mixture.
Add red wine and mix well, but not for too long. Add cocoa powder to taste.
Bake in preheated oven for 45 minutes to 1 hour; let cool and decorate. Serve.
For this recipe, once you have started the
For the red wine sauce:
Heat the oil
dditions, alternating it with the wine in 2 additions (starting and
Strain the juices into a half-gallon glass pitcher. Stir in the sugar until the sugar is dissolved. Stir the wine into the juice mixture. Add ice if desired.
Garnish with lemon and orange slices if desired.
It's optional but makes a beautiful presentation and adds more flavor as the citrus slices sit in the drink mixture.
Makes 4 cups.
Recipe courtesy of http://www.cookingnook.com.
o 180\u00b0C Line two cake tins with parchment paper and
br>Add the rosemary and red wine and cook for approximately 5
cook 2 minutes.
Add red wine and stir well, scraping the
Make the cake: Preheat the oven to 325\
Mix cake mix then bake according to cake mix instructions.
For the glaze, mix together in a bowl then pour over warm cake and serve.
Holiday Spice Syrup: Combine the water, sugar, star anise pods, allspice berries, cinnamon sticks and vanilla bean and seeds in a large saucepan and simmer over moderately low heat for 30 minutes. Remove from the heat and let steep for 10 minutes. Strain the syrup and chill.
Combine the red wine and 1 1/4 cup of the holiday spice syrup in a very large punch bowl and let stand at room temperature for 1 hour. Garnish with the pomegranate seeds and kumquat slices and serve over ice.
br>Whisk together soaking liquid, wine and tomato paste; pour into
ll over with mustard. Pour wine and 1 cup water into
ach addition. Add vanilla and wine.
In a large bowl
Stir in 1 bottle of red wine. Add 2 bay leaves, a
arthenware bowl. Pour in enough red wine to just cover the meat
Cream sugar and butter.
Beat in one egg at a time.
Add flour and buttermilk.
Mix well.
In a separate small bowl, mix cocoa and red food coloring, making a paste.
Add vinegar to paste and mix well.
Add mixture to first batter, stirring until thoroughly blended.
Add salt and mix well.
Pour batter into greased cake pans.
Bake at 350\u00b0 for 30 to 35 minutes.
Frost with Red Velvet Cake Frosting.
or the orange and red wine sauce, place wine, juice, stock, sugar and
For the herb mashed potatoes, boil potatoes until tender. Mash with 3 tbsp butter and milk. Season, add herbs then cover and set aside in a warm place.
Meanwhile, heat a large, nonstick frying pan. Brush steaks with oil, sear on both sides and cook to your liking. Remove from pan, cover and keep warm. Add remaining butter and shallots and cook, stirring, until soft. Add wine and vinegar. Bring to a boil then add stock and Worcestershire sauce. Cook, stirring, until thickened.
Serve steaks with red wine sauce and herb mashed potato.