4 oz Semi-sweet chocolate
2 tb Expresso powder
1/2 c Milk
1/2 c Blueberry wine
1 1/4 c Cake flour
1/2 ts Salt
2 1/2 ts Baking powder
Double acting
4 Eggs; separated
1 pn Salt
2 c Cofectioners’sugar
1 ts Vanilla
Icing:
8 oz Semi sweet chocolate chips
4 tb Blueberry wine
Preheat oven to 350F. Use a 7″ tube pan that is very clean and free of
grease. Melt the chocolate in a double boiler with the expresso powder and
the milk, add the blueberry wine and stir until blended. Then cool mixture.
Sift the cake flour befor measuring, then resift the measured flour with
the salt and baking powder. Beat the egg yolks in a large bowl, then cream
with the sifted confectioners. sugar and vanilla. Stir in the flour
mixture. Beat the egg whites and pinch of salt in a bowl until stiff but
not dry. Fold the beaten egg whites into the chocolate mixtur just until
blended. Then fold this into the flour mixture. Gently Pour into the tube
pan and bake in the lower third of the oven for 50 minutes. Remove from
oven and cool completely in pan inverted on a funnel or bottle for at least
45 minutes. Unmold and frost with the following Icing.
Chocolate/Blueberry Wine Icing: Combine the chocolate and wine in a heavy
saucepan. Place over low heat and stir until chocolate is melted and
blended. Remove pan from heat and glaze the cake with the warm icing
covering the top and drizzling down the side.
Yields
10 Servings