Port Wine Chocolate Cake Food

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PORT WINE CHOCOLATE CAKE



Port Wine Chocolate Cake image

Incredibly rich chocolate cake made even more decadent with the addition of port wine.

Provided by MARBALET

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes

Time 1h25m

Yield 14

Number Of Ingredients 15

10 (1 ounce) squares unsweetened chocolate
¾ cup butter
5 egg yolks
¾ cup white sugar
¾ cup port wine
½ cup all-purpose flour
5 egg whites
½ teaspoon cream of tartar
3 tablespoons white sugar
1 cup chopped walnuts
1 cup semisweet chocolate chips
½ cup butter
½ tablespoon corn syrup
½ cup port wine
½ teaspoon vanilla extract

Steps:

  • In the top of a double boiler, melt unsweetened chocolate and 3/4 cup butter, stirring occasionally, until smooth. Set aside to cool to room temperature. Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt or tube pan.
  • In a large bowl, beat egg yolks and 3/4 cup sugar together with an electric mixer on High speed until light and fluffy, about 5 minutes. Gradually stir in the 3/4 cup of port wine and flour. Fold in the cooled chocolate mixture.
  • In a clean bowl, whip egg whites with cream of tartar until frothy. Gradually whisk in 3 tablespoons sugar, and continue to whip until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Quickly fold in walnuts. Pour batter into prepared pan.
  • Bake in the preheated oven for about 45 minutes, or until tested done with a toothpick. Cool in pan 10 minutes. Invert onto serving plate. Cool completely.
  • To make the glaze: In the top of a double boiler, over lightly simmering water, combine chocolate chips, 1/2 cup butter and corn syrup. Stir frequently until chocolate is melted. Stir in the remaining 1/2 cup port wine and vanilla until mixture is smooth. Set aside to cool for about 30 minutes. Pour glaze over the cooled cake.

Nutrition Facts : Calories 470.2 calories, Carbohydrate 33 g, Cholesterol 116.7 mg, Fat 37.6 g, Fiber 4.7 g, Protein 7.2 g, SaturatedFat 20.1 g, Sodium 146.9 mg, Sugar 20.6 g

WINE CAKE



Wine Cake image

Make and share this Wine Cake recipe from Food.com.

Provided by Born with a whisk

Categories     Dessert

Time 1h10m

Yield 20 slices, 20 serving(s)

Number Of Ingredients 7

1 (18 1/4 ounce) package yellow cake mix
1 (5 ounce) package instant vanilla pudding
1/3 cup water
3/4 cup vegetable oil
4 eggs
3/4 cup sherry wine (or any type of rum)
confectioners' sugar, for dusting

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour a 10 inch bundt pan.
  • In a large bowl, stir cake mix and pudding mix.
  • Make a well in the center and pour in oil, water, eggs, and sheery (or rum).
  • Beat on low speed until blended, then scrape bowl and beat 4 minutes medium speed.
  • Pour batter into prepared pan and bake for 40-45 minutes, or unitl a toothpick inserted into the center comes out clean.
  • Let cool for 15 minutes, then turn out onto a serving plate and cool completely.
  • Dust top with powdered sugar. Enjoy!

PORT WINE CHOCOLATE CAKE



Port Wine Chocolate Cake image

Rich and decadent, Port Wine Chocolate Cake has deep chocolate flavor enhanced with a hint of berries. Topped with a ganache made with port wine, this extraordinary cake is for adults-only chocolate lovers!Adapted from Brownie Bites

Provided by Tammy Spencer

Categories     Dessert

Time 2h17m

Number Of Ingredients 15

2 cups all-purpose flour
2 cups granulated sugar
¾ cup dark chocolate cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
2 large eggs (at room temperature)
2 tablespoons sweet cream buttermilk powder (or 1 cup buttermilk, warmed, see Recipe Notes)
1 cup water (hot, omit if using buttermilk, see Recipe Notes)
½ cup canola oil
2 teaspoons pure vanilla extract
1 cup port wine (at room temperature)
¾ cup heavy cream
¾ cup port wine
16 ounces dark chocolate (chopped (2⅔ cups))

Steps:

  • Make the cake: Prepare three 8-inch round cake pans by spraying them with baking spray, then lining them with parchment paper circles. Spray the parchment paper circles.
  • Soak the Bake-Even strips (if using) in cold water for 5 minutes. Press out the excess water (do not wring), and wrap them snugly around the cake pans.
  • Preheat the oven to 350 °F.
  • In the bowl of a stand mixer fitted with a paddle attachment (or large bowl, if using a hand mixer), whisk together the flour, sugar, dark chocolate cocoa powder, baking soda, baking powder, and salt.
  • In a small bowl, whisk together the buttermilk powder and hot water. You can skip this step if you're using warmed buttermilk instead. Add the eggs, buttermilk mixture, canola oil, and vanilla to the cocoa mixture and mix well.
  • Slowly add the port wine. Mix gently, being careful not to over-mix the batter.
  • Divide the batter evenly between the cakes pans, and tap out the pans on the counter to release any trapped air bubbles. Bake the layers for 30 to 33 minutes, or until a cake tester comes out with a few crumbs. The cake is fudgy, so be careful not to over-bake the cakes. Every oven heats differently, so start checking your cakes at the 25 minute mark.
  • Remove the cakes from the oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely. If you're not using Bake-Even strips, level the cakes before stacking.
  • Make the ganache: In a small saucepan over medium-low heat, stir together the heavy cream and port wine and heat until steaming and bubbles begin to form. Remove from heat.
  • Add the chopped chocolate, then cover and let sit for for two minutes.
  • Open the lid and whisk the mixture until it's totally smooth. Set aside for about 30 minutes to cool. You want the ganache to be thicker and easily spreadable, but not too thin.
  • Assemble the cake: Using the cake lifter, place one layer on the cake stand. Be careful because the layers can be delicate. Pour some of the ganache onto the center of the cake and use a small offset spatula to gently push the ganache off of the side so that it drizzles down the sides of the cake.
  • Stack another layer on top and frost with ganache. Repeat with the third layer. If desired, frost the sides of the cake with ganache.
  • Decorate the cake as desired. You can whip some of the ganache and pipe roses on top, or use sprinkles and cocoa nibs to decorate. Any leftover ganache can be scooped into balls and made into truffles...use those to decorate the cake.
  • Chill the cake to firm up the ganache before slicing. Serve and enjoy!

Nutrition Facts : ServingSize 1 slice, Calories 489 kcal, Carbohydrate 57 g, Protein 6 g, Fat 25 g, SaturatedFat 16 g, Cholesterol 37 mg, Sodium 360 mg, Fiber 5 g, Sugar 35 g

CHOCOLATE PORT WINE CAKE RECIPE



Chocolate Port Wine Cake Recipe image

Categories     Dessert Recipes

Time 40m

Number Of Ingredients 12

4 ounces butter
1/2 cup port wine
5 ounces unsweetened chocolate
1 cup granulated sugar
3 eggs, separated
3/4 cup all-purpose flour
1/8 teaspoon salt
1/2 cup granulated sugar
1/4 cup port wine
3/4 cups water
4 ounces dark chocolate
1 cup heavy whipping cream

Steps:

  • Preheat oven to 350 degrees. Butter and flour one 9 or 10-inch cake pan. Melt butter and chocolate together in small saucepan. Add wine in quarters, stirring slowly until last addition is thoroughly incorporated before adding the next quarter. (If you go too fast it will break!)
  • Combine sugar and egg yolks in bowl and mix on medium speed until pale yellow in color. Add melted chocolate slowly, and beat until smooth. Add flour and beat on medium speed for 1 minute. In another bowl, beat egg whites on high until stiff peaks form. Gently fold in 1/3 of chocolate mixture into egg whites. Fold in remaining chocolate carefully. Pour into cake pan and bake for 30 minutes.
  • Blend water, sugar, and wine in small saucepan, and cook on medium heat to create syrup. Reduce heat to low, and add chocolate. Stirring constantly until melted. Remove from heat and add cream. Pour over Chocolate Port Wine Cake wedges before serving.

Nutrition Facts : Calories 496 calories, Carbohydrate 50 grams carbohydrates, Cholesterol 108 milligrams cholesterol, Fat 30 grams fat, Fiber 3 grams fiber, Protein 6 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1, Sodium 243 grams sodium, Sugar 37 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

VANILLA, CHOCOLATE AND KAHLUA CHIFFON CAKE WITH PORT WINE AND RASPBERRY SAUCE



Vanilla, Chocolate and Kahlua Chiffon Cake with Port Wine and Raspberry Sauce image

Provided by Food Network

Categories     dessert

Yield 16 servings

Number Of Ingredients 13

2 cups sifted cake flour
1 1/2 cups sugar, divided
3 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sunflower oil
2 tablespoons Kahlua or other coffee flavored liqueur
2 tablespoons pure vanilla extract
7 large egg whites
1 teaspoon cream of tartar
Nonstick cooking spray or oil to brush on baking pan
Port Wine and Raspberry Sauce, recipe follows
1 cup fresh raspberries 1 1/2 cups nonfat yogurt 1/4 cup port wine 2 tablespoons sugar (optional)

Steps:

  • Preheat oven to 325 degrees. Into a large mixing bowl, sift together the flour, 1 cups of the sugar, the cocoa powder, baking powder, baking soda, and salt. Make a well in the center and add the oil, Kahlua and vanilla. Do not mix. In another bowl, beat the egg whites and cream of tartar until white and foamy. Slowly add the remaining 1/2 cup sugar and continue beating until stiff peaks form. Do not overbeat. Mix 1/4 of the egg whites until well incorporated into the flour mixture. Gently fold in the remaining egg whites using a rubber spatula. Spray a 9-inch tube pan with nonstick cooking spray, or brush the inside with oil. Dust with flour and tap out the excess. Pour the batter into the prepared pan. Bang the mold on the counter to remove any air bubbles. Bake for 55 minutes, or until the top feels springy, or until a cake tester inserted into the center comes out clean. Cool the cake upright on a wire rack for 1 hour. Loosen the sides with a small, thin knife. Remove the cake from the pan and allow it to cool. Wrap airtight, or serve immediately with a light sifting of confectioners sugar accompanied by the Port Wine and Raspberry Sauce.
  • In a food processor, blend all the ingredients until very smooth. Strain, if necessary.

DECADENTLY RICH PORT AND CHOCOLATE CHRISTMAS CAKE



Decadently Rich Port and Chocolate Christmas Cake image

This is the richest, heaviest, moistest, most alcoholic Christmas cake you're likely to find anywhere! It's from Australia's "Better Homes and Gardens" magazine (December 2002). The tablespoon measurements for the spices are correct - this cake is so flavoursome it can take this quantity of spice.

Provided by Kookaburra

Categories     Dessert

Time 4h

Yield 12 serving(s)

Number Of Ingredients 20

340 g pitted prunes
375 g currants
375 g raisins
1 1/4 cups port wine, plus
additional port wine, for feeding the cake in the lead up to christmas
250 g butter, chopped
1 tablespoon vanilla essence
1 cup dark brown sugar
4 eggs
1 orange, juice of
1 orange, zest of, finely grated
1/3 cup treacle
1 1/2 cups plain flour
1/2 cup self-raising flour
1 tablespoon mixed spice
1 tablespoon nutmeg
1 tablespoon cinnamon
200 g dark cooking chocolate, chopped
250 g glace cherries
200 g walnuts, halved

Steps:

  • You will also need: Brown paper- enough to wrap a double layer around the cake tin.
  • Use a pair of scissors to cut up the prunes.
  • Combine prunes, currants, raisins and 1 cup of the port together in a large bowl and mix well.
  • Allow to stand for 2 hours, stirring occasionally.
  • Meanwhile, spray a deep 23cm-round (9") cake tin with cooking oil, then line the base and sides of the tin with two layers of baking (silicone) paper- bringing the paper 5cm (2") above the rim of the tin.
  • When the fruit has been soaking for two hours, preheat the oven to a slow 160C (310F).
  • Add the orange rind, juice and treacle to the fruit mixture and stir to combine.
  • Place the chopped chocolate, cherries and walnuts into a mixing bowl.
  • Add the sifted flours and spices to this bowl and stir lightly to combine.
  • Now, chop the butter into smallish pieces and transfer to a small bowl.
  • Beat with an electric mixer until the colour of the butter changes to pale yellow.
  • Add vanilla and beat for an extra minute.
  • Add sugar and beat until the mixture looks light and creamy and all the sugar crystals have dissolved.
  • (This is an important step- if the sugar crystals don't dissolve your cake will develop a crusty top).
  • Add the eggs, one at a time, beating well after each addition.
  • Add the butter and egg mixture to the fruit and mix well.
  • Next, add the flour mixture to the fruit, and stir lightly with a wooden spoon until just combined.
  • (Do not beat the mixture or the cake will be tough- a light hand ensures a good cake).
  • Call in the family and have everyone give the cake a stir while they make a Christmas wish.
  • Spoon the batter evenly into the cake tin.
  • Run your hand under the tap and then use it to smooth the top of the cake.
  • Now, wrap a double thickness of brown paper around the tin and secure it with string.
  • Place the cake in the centre of the pre-heated 160c (310F) oven and bake for 3- 3 1/2 hours, or until a skewer, inserted into the centre of the cake, comes out clean.
  • Remove the cake from the oven and, while still hot, pour over the extra port.
  • Now, wrap the cake (tin and all) in a thick, clean towel.
  • Keep wrapped for at least 24 hours, or until the cake is completely cold.
  • Store the cake, well covered, in its tin in a cool, dry place- or in the refrigerator if it's really hot where you live.
  • Each week before Christmas, use a skewer to poke several holes in the top of the cake and pour over a little more port- this is called'feeding' the cake.
  • Close to Christmas, you can ice this cake with the traditional Christmas cake icing (frosting) if you wish, but it will still be spectacularly good without it.
  • Serve small portions as this cake is very, very rich.

Nutrition Facts : Calories 844.9, Fat 32.6, SaturatedFat 14, Cholesterol 106.5, Sodium 277.5, Carbohydrate 132.9, Fiber 8.6, Sugar 93.5, Protein 10.7

BORDELAISE SAUCE WITH MUSHROOMS



Bordelaise Sauce with Mushrooms image

I used to visit the restaurant of a friend who was a chef. He made the best mushroom sauce for beef, but would not share his recipe. After trial and error, I think mine comes very close to his. This haute cuisine sauce makes everyday steaks or roasts into something a little more elegant. Serve atop grilled steaks, hamburger steaks, roasted beef or venison. Bon Appetite!

Provided by TWIGGS1952

Categories     Sauces

Time 1h10m

Yield 4

Number Of Ingredients 13

1 tablespoon butter
2 tablespoons shallot, minced
1 teaspoon minced garlic
3 tablespoons butter
2 cups sliced fresh mushrooms
1 cup beef broth
⅓ cup red wine
1 tablespoon Worcestershire sauce
1 bay leaf
¼ teaspoon chopped fresh thyme, or to taste
salt and pepper to taste
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

  • Melt 1 tablespoon of butter in a skillet over medium heat. Stir in the garlic and shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the remaining 3 tablespoons of butter, then stir in the mushrooms once the butter has melted. Cook and stir the mushrooms until they begin to soften, about 5 minutes.n
  • Pour in the beef broth, wine, and Worcestershire sauce; season with the bay leaf and thyme, and bring to a simmer over medium-high heat. Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes. Dissolve the cornstarch in the cold water, and stir into the simmering sauce until thickened. Remove the bay leaf before serving.n

Nutrition Facts : Calories 146.1 calories, Carbohydrate 5.5 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 7.4 g, Sodium 324.3 mg, Sugar 1.3 g

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From intowine.com


PORT WINE PUDDING CAKE - COOKANDBEMERRY.COM
Port Wine Pudding Cake. Makes 1 bundt cake. one 15 -19 oz yellow cake mix one 3 ½ oz package instant vanilla pudding ¾ cup safflower oil 1 cup Tawny Port wine 3 eggs. Powdered sugar for garnish. 1. Preheat oven to 350 degrees F. Place oven rack in center position. 2. Grease and flour a 9” tube or bundt pan. 3. Mix all ingredients in large bowl and …
From cookandbemerry.com


WELCOME TO FOOD KNOWLEDGE GRAPH
If you don’t know what are inside this recipe, now you know! Prepare Time: 40 m Cook Time: 45 m Total Time: 1 h 25 m Look the ingredients of this recipe. chocolate. butter
From celiajmd.github.io


PORT WINE AND EGG RECIPES (32) - SUPERCOOK
food.com. It uses port wine, chocolate, egg Eighteen-Layer Brazilian Guava Cake Roll (Bolo de Rolo) food52.com ... Port Wine Chocolate Cake. allrecipes.com. It uses corn syrup, walnut, sugar, chocolate, egg, cream of tartar, vanilla, flour, butter, port wine, chocolate chips Soetkoekies - Sweet Wine and Spice South African Cookies ...
From supercook.com


SEARED DUCK BREAST WITH ROASTED GRAPE AND PORT WINE SAUCE ...
1/4 cup port wine 2 tablespoons unsalted butter 1 small bunch chives, thinly sliced. Sweet Potato Cake: Extra-virgin olive oil. 4 sweet potatoes, peeled and thinly sliced on a mandoline Kosher salt 3 tablespoons grated Parmesan. Haricot Verts: Kosher salt. 1 pound haricot verts Extra-virgin olive oil. 1 shallot, minced
From cookingchanneltv.com


PORT WINE CHOCOLATE CAKE - YOUTUBE
Rich and decadent, Port Wine Chocolate Cake has deep chocolate flavor enhanced with a hint of berries. Topped with a ganache made with port wine, this extrao...
From youtube.com


PORT WINE CHOCOLATE CAKE - YOUTUBE
Rich & decadent, Port Wine Chocolate Cake has deep chocolate flavor with a hint of berries. Top it with Port Wine Ganache for an enhanced cake experience!Lin...
From youtube.com


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