Chocolate Cabernet Sauvignon Tart Food

CHOCOLATE-CABERNET TART

Steps:

• Preheat the oven to 350 degrees.
• To make the crust, process all crust ingredients in a food processor until just combined.
• Press into a 10-inch tart pan with a removable bottom.
• Bake for 20-25 minutes or until golden brown. Cool.
• To make the filling, place the chocolate in a medium-sized bowl.
• Combine the remaining ingredients in a saucepan and bring just to a boil.
• Pour the hot liquid mixture over the chocolate and stir until the chocolate has melted and the mixture is smooth.
• Pour the filling into the prebaked, cooled tart crust; refrigerate until set.
• Roll the raspberries in sugar and use to garnish pieces of the tart.

CHOCOLATE CABERNET SAUVIGNON TART

Steps:

• Preheat oven to 350 degrees.
• Place cookie crumbs in a bowl, pour melted butter over crumbs and mix to incorporate.
• Press cookie crumb mixture into the bottom of a springform pan.
• Bake crust for 10 min or until firm.
• Cool crust completely on wire rack.
• While crust is cooling, place bittersweet chocolate in medium bowl and set aside.
• In smallheavy saucepan, whisk together the cream, wine, sour cream and sugar.
• Cook cream mixture over medium heat, whisking constantly until sugar is dissolved and mixture begins to bubble around the edges.
• Pour hot cream over chopped chocolate and let mixture stand for 30 seconds to melt the chocolate.
• Gently whick til smooth.
• Scrape the filling into the cookie crust and spread evenly with a spatula.
• Refrigerate at least 4 hours.
• ENJOY.

BITTERSWEET CHOCOLATE & CABERNET SAUVIGNON BUTTER CAKE WITH

Steps:

• Set an oven rack in the middle of the oven with plenty of room above it and preheat the oven to 325°F.
• Brush a six-cup capacity bundt pan (or two 2½- to 3-cup capacity bundt pans) with melted butter. Pour ¼ cup sugar into the pan and tip the pan in all directions to coat evenly. Turn the pan upside down to remove any excess sugar that does not cling. (If you are using two smaller bundt pans, divide the butter and sugar between them.).
• Over a large mixing bowl, sift together the flour, cocoa, cinnamon, cloves, baking powder, baking soda, and salt.
• Using a mixer fitted with the paddle, cream the butter until smooth, and then add the sugar and continue creaming until light and fluffy. Scrape the sides of the bowl a few times with a flexible spatula.
• While beating at medium speed, add the vanilla and mix to incorporate.
• Add eggs, a bit at a time, beating until the mixture is light and fluffy.
• Beating at low speed, add a third of the flour mixture and a third of the red wine. Repeat twice more with the remaining dry ingredients and wine, scraping the bowl with a flexible spatula between additions.
• Pour the batter into the prepared pan. Bake for 30-35 minutes, until the top feels springy and a metal skewer inserted in the middle comes out clean. The internal temperature of the cake at its thickest center should read 190º-195ºF. The temperature will continue to rise a few degrees after removing the cake from the oven, so don't overbake. (If using two smaller bundt pans, bake for 20-25 minutes.).
• Cool the cake on the pan on a wire rack for 15 minutes or so. Turn out onto a wire rack to finish cooling.
• To finish, dust with powdered sugar or continue with Glaze.
• Makes one cake; about sixteen 1/2-inch slices.
• For the Glaze:.
• Put the chopped chocolate in a 4-cup glass measuring cup and microwave for 1 minute.
• Remove from the microwave and stir with a wooden chopstick or other wooden utensil to melt the chocolate. If it won't melt completely, return it to the microwave for 10-second intervals, just until it is smooth when stirred. If you overheat the chocolate, it will seize and turn grainy. If this happens, you must begin again with a new batch of chocolate.
• When the chocolate is completely melted and smooth, add all of the room temperature butter and stir with a plastic spatula until it is completely absorbed and the glaze is smooth. If it won't blend completely, return to the microwave for a few seconds and try again. When finished, the glaze will be glossy, smooth and slightly thickened. A temperature probe will register 80º-85ºF. The glaze should be thin enough to pour over the cake in a smooth finish. (In the picture at the top of this post, you can see that the glaze was a bit too thick. I had difficulty getting an even coating. Next time, I will not let it thicken quite so much).

CHOCOLATE BUTTER TARTS

Steps:

• Chop each of three squares of chocolate into 16 pieces.
• Place 4 chunks into bottom of each tart shell.
• Whisk together brown sugar,corn syrup, egg, butter, vanilla, vinegar, and salt.
• Spoon into tart shells, filling three-quarters full.
• Bake at 450 degrees for 12-14 minutes, or until filling is puffed and bubbly and pastry is a light golden brown.
• Let cool on racks.
• Drizzle with melted chocolate.

EASY MOLTEN SPICED CHOCOLATE CABERNET CAKES

Steps:

• Preheat oven to 425°F
• Butter 4 (6-ounce) custard cups or soufflé dishes. Place on baking sheet.
• Microwave chocolate and butter in a large bowl on HIGH for 1 minute or until butter is melted.
• Whisk until chocolate is completely melted; stir in wine and vanilla.
• Stir in sugar until well blended.
• Whisk in eggs and yolk.
• Stir in flour, cinnamon, ginger and cloves.
• Pour batter into prepared custard cups.
• Bake 13 to 14 minutes or until sides are firm but centers are soft.
• Let stand 1 minute.
• Carefully loosen edges with a small knife. Invert cakes onto serving plates. Serve immediately.