Saturday, October 11, 2014

Recipe for The Caker's Two Sisters pinot noir dark chocolate and blackcurrant cake...

My favourite NZ pinot noir by Peren Farms, Two Sisters, just won an award at the international wine and spirit awards, and to celebrate I'm sharing my recipe for a delciously rich pinot noir chocolate cake. This is a very lavish cake. It’s velvety, incredibly moist and contains two major aphrodisiacs. The layer of blackcurrant coulis in the middle breaks up the sweetness and the richness but the mild taste of the pinot noir definitely comes through with its complex dark fruit undertones. You can use any red wine, but Two Sisters pinot noir is the most elegant xx

85g butter, softened
220g light muscovado sugar
2 organic eggs
1 tsp vanilla extract
¾ cup pinot noir
100g spelt flour
50g ground almonds
½ cup good-quality cocoa powder
1/8 tsp baking soda
½ tsp baking powder
¼ tsp salt
¼ tsp ground cinnamon

100ml cream
100g dark chocolate (70% cocoa solids), chopped finely
dash of vanilla extract

Blackcurrant coulis for inbetween the layers:
1¼ cups fresh or frozen blackcurrants
juice of 1 lime
1 tbsp honey
1 tbsp cream

Preheat the oven to 180ÂșC fan bake. Grease and line 2 x 22cm cake tins.
In the bowl of an electric mixer, cream the butter and sugars until pale, light and fluffy.
Beat in the eggs, one at a time, along with the vanilla.
Mix in the red wine; don’t worry if the batter looks a little curdled.
Sift in all of the dry ingredients and mix until just combined. Stop your mixer when all the ingredients are combined, do not over mix.
Evenly divide the batter between the two tins.
Bake for approximately 30 minutes or until springy to the touch and a skewer inserted in the centre comes out clean.
Allow the cakes to cool for around 10 minutes before turning out onto a cooling rack.
Meanwhile make the ganache: Heat the cream in a saucepan until small bubbles start to appear on the surface. Take off the heat and drop in the chopped chocolate. Stir until it is melted through; the ganache should be thick, smooth and glossy. Finish off with the dash of vanilla.
Also make the blackcurrant coulis: blend the currants, lime juice, honey and cream together. Taste for sweetness, and add a little more honey if you like, but the coulis should be tart..
Once the cakes are cool, spread some coulis onto one layer and then place the other on top to form a sandwich. Then pour a layer of ganache over the top. Chill to set the ganache before serving.
Store in a cool, dry place in an airtight container for up to 3 days.

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