Chocolate Merlot Cake Food

CHOCOLATE MERLOT CAKE

Steps:

• 1. Heat the oven to 350°F (175°C/Gas 4). Butter the cake pans, line each pan with a round of parchment paper, and brush again with butter. Sprinkle the pans with flour, discarding the excess. Sift flour with the cocoa, baking soda, and salt into a bowl.
• 2. Cream the butter in an electric mixer, beat in the sugar, and continue beating until the mixture is light and fluffy, 3 to 5 minutes. Add the eggs, one by one, and then the vanilla, and continue beating 1 to 2 minutes. Sift a third of the flour over the butter mixture and fold them together, using a spoon. Fold in a third of the wine. Add the remaining flour and wine alternately in two batches.
• 3. Spread batter in the prepared pans and bake in the oven until the cakes start to shrink from the sides of the pan, 30 to 35 minutes; a metal skewer inserted in the center should come out clean. Let the cakes cool 10 minutes in the pans, then turn them out on a rack to cool completely.
• 4. Meanwhile make the wine jelly: Melt the jelly with the wine over low heat, stirring gently until combined. Let it cool.
• 5. Shortly before serving, sandwich the cake with the cooled jelly. Sprinkle the top with confectioners' sugar and transfer the cake to a plate to serve.

CHOCOLATE CHERRY MERLOT BROWNIES

Steps:

• Preheat oven to 350º F.
• Grease 9-inch-square baking pan.
• Microwave dried cherries and merlot wine in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute.
• Set aside for 15 minutes, stirring occasionally.
• Drain cherries; discard wine.
• Microwave chocolate in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR.
• Sections may retain some of their original shape.
• If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth; cool to room temperature.
• Combine flour and salt in small bowl.
• Beat sugar and butter in medium mixer bowl until well mixed.
• Add eggs and beat until light and fluffy. Beat in melted chocolate and vanilla extract.
• Stir in flour mixture until blended.
• Stir in drained cherries.
• Spread into prepared pan.
• Bake for 33 to 37 minutes or until wooden pick inserted in center comes out slightly sticky.
• Cool completely in pan on wire rack.
• Cut into bars.
• NOTE: Sweetened dried cranberries can be substituted for the dried cherries.