I must admit I was dubious when Helena, the Brazilian born Italian caretaker told me about this cake, but after making it and more importantly, eating it, I need to share it so other people can enjoy it's amazing deliciousness.
Preparation 15 mins
Cooking Time 80-90 mins
For 12 people (really? clearly people with polite appetites)
Difficulty 'Medium'
Ingredients
200 g Butter, softened
1/2 teaspoon crushed clove (not garlic cloves!)
250 g white sugar
20 g dark cocoa
150 g small chocolate buttons
4 medium sized eggs (separated)
1 teaspoon cinnamon powder
250 g self raising flour (this recipe asked for 1 packet of yeast and plain flour, but doing it this way with aussie SR flour should be okay?!!)
150 mL red wine (you got it, red wine) - the recipe asks for a wine that has a deep red color, so maybe try a cab sav or merlot, any australian red except a pinot should be fine as they are all pretty heavy....
Preparation
PREHEAT THE OVEN TO 150 DEGREES C
1. Cut the butter into cubes and cream it with the sugar
2. Then add the yolks one at a time, and mix well then adding the cinnamon powder, cocoa and cloves.
3. Still mixing, add the red wine and when you've made a batter of uniform colour add the chocolate buttons and the flour and mix gently until all mixed in
4. In another bowl, whip the egg whites into peaks and then add slowly, folding the batter until all mixed
5. Grease and flour a 28cm round tin and put the batter in, leveling with a spatula
6. Put in the oven and wait patiently....
Enjoyed with homemade liquor from wild prunes, and other fruits I struggle to understand and translate after the first liquor....magnifico!
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