Red Wine Cake

Ingredients

• 100 g chocolate
• 250 g soft butter
• 250 g sugar
• 4 eggs
• 250 g flour
• 3 tsp baking powder
• 1 tsp cinnamon
• 1 tsp cocoa powder
• 125 ml red wine
• 8 sheets of red gelatin
• 250 ml red wine
• 1 tsp grated lemon zest
• 3 tbsp lingonberry jam
• 500 g whipping cream
• 6 tbsp powdered sugar
• 1 tsp grated lemon zest
• 4 Tbsp lingonberry jam
• 2 tbsp cassis (cassis)
• 3 tbsp chocolate crumbs
• 12 sugar flowers (ready-made)
• baking paper (for the pan)

Instructions

1. 1.

   Finely chop the chocolate. Cream butter with sugar. Add eggs one at a time. Mix flour, baking powder, cinnamon and cocoa; fold into batter. Gradually stir in red wine and fold in chocolate. Pour dough into a parchment-lined pan and smooth top. Bake in preheated oven at 180°C (middle rack) for 1 hour. Let cool slightly, then release from pan onto a cooling rack to chill fully. Soak gelatin.

2. 2.

   Whisk red wine with lemon zest and lingonberry jam; bring to boil once, remove from heat. Squeeze out excess water from gelatin and dissolve in the lingonberry-red wine mixture. Let cool slightly. Whip cream with powdered sugar and lemon zest until stiff peaks form. Fold in lingonberry-red wine spoonfuls. Chill for 30 minutes. Enclose cake with a ring. Brush with red wine cream. Press small depressions into smooth surface with a tablespoon. Mix lingonberry jam with lingonberry liqueur until smooth; fill depressions. Chill for 3 hours. For serving, remove ring and garnish rim and surface with chocolate crumbs. Top with sugar flowers.