Mulled wine, exotic spices, log fire… what could be more festive!
Mulled wine and dark chocolate cake / Torta al cioccolato e vin brûlé
This super-duper recipe from GialloZafferano is a great alternative to Christmas pudding for those who fancy a change. To make it you will need: 150ml red wine, 250g butter (at room temperature), 250g sugar, 4 large eggs (whites and yolks separated), 1 tsp ground cinnamon, ½ tsp ground cloves, 20g cocoa powder, 150g dark chocolate (in the cartoon kitchen we used 85% – roughly chopped), 250g plain flour, 1 tsp baking powder.
In a food processor blend the butter and sugar until creamy. Add the egg yolks one at a time and keep whizzing. Add the cloves and cinnamon and finally the cocoa powder and wine to create a smooth batter. Transfer to a bowl and add the sieved flour and baking powder. Mix well with a spatula to avoid lumpiness.
Separately, whisk the egg whites until stiff and then – starting with 2–3 tbsp to loosen the mixture – fold into the chocolate batter, retaining as much air as possible. Finally, mix in the chopped chocolate and pour into a pre-lined tin (22cm) and bake in a pre-heated oven at 150°/gas 2 for about 90min (until a toothpick pushed into the middle comes out clean).
Let cool fully and serve with a sprinkle of chocolate shavings and a flurry of icing sugar.
Perhaps it’s snowy where you are, but even here in evergreen London – what a joy it is to be indoors sipping from the warming cup and tucking into heavenly chocolate cake. It doesn’t get more Christmassy than that! And in case you’re wondering – yes, Salmon did indeed get the socks that he really, really wanted.
Happy holidays everyone!