This is a recipe slightly adapted from ”Décors et recettes de Noêl – traditions d’Alsace” which I recently got my hands on!
Also called Gateau au vin rouge or Roewin un Mûesbollekûeche, it’s a deliciously easy and moist chocolate cake perfect for freezing and defrosting later when needed.
It’s another of my favourite – “mix everything together and bake” recipes and is really simple and tasty.
The red wine doesn’t give a strong taste, it’s very subtle and the chocolate vermicelli means that the chocolate is evenly dispersed and doesn’t sink to the bottom!
200g soft butter
200g plain flour
1Tbsp cocoa powder
1/2 tsp cinnamon
1 sachet of baking powder
100ml red wine
100g chocolate vermicelli
How to: Put everything into the processor and whiz until you have a smooth cake mixture.
Pour the mixture into a grease proof paper lined cake tin, I used a circular 20cm tin but it’s also often made in loaf tins. Bake at 180°c for 1 hour then test with a skewer to check if it is fully baked. When the skewer pulls out clean, remove the cake from the oven and leave to cool on a wire rack.
As with all chocolate cakes this one can be decorated with any kind of icing. It’s not a very sweet cake so the touch of icing on the top is a little extra. It’s also delicious served with cream or custard.
Wrap well and freeze when cool (un-iced) if there is too much or it’s been made in advance.
This really is an easy one!
Perfect for a hot day when you want more than bare strawberries.
Roll out about 250g of short crust pastry and prick all over with a fork. Either lay the pastry on a baking tray or put in a fluted flan tin. Bake at 200°c for 10 – 15 mins until golden. Warm 3Tbsp of redcurrent or strawberry jam then paste it over the hot pastry. Finally cut 500g of fresh strawberries into halves or slices and arrange over the pastry, drizzle with any remaining jam and hey presto dessert!
Delicious eaten on it’s own or with a spoonful of vanilla ice cream.
It’s best eaten straight away otherwise the juicy strawberries can make the pastry soft and soggy 🙂
This is a delicious easy chocolate tart, great for when you don’t want to turn the oven on!
Perfectly creamy with a good chocolate taste and a crunchy base.
This is a lovely soft moist mildly lemony cake made with very little effort!
Just mix everything together and bake!
The poppy seeds look nice but are barely tasted.
Filed under cakes, chocolate
This is a very easy and quick chocolate fudge recipe!
It makes delicious firm fudge in next to no time with very little effort required!
OOh these tiny soft mints are just perfect after a rich meal – these tiny minty pebbles just melt in your mouth!
I found this recipe on Sweet 16’s country kitchen and made just one quarter of their recipe. I have recently discovered Sweet 16’s country kitchen blog and I have the feeling I’ll be visiting over and over again. Take a look for yourself, there are plenty of do-able recipes with lovely photos. Thanks Cookin’ Cow girl (wanna’be)!
No baking, just mixing and resting!
Ingredients: makes about 40 mints, each about 1cm in diameter
20g soft butter
1/2 tbsp heavy cream or crème fraîche
1/4 tsp peppermint essence
tiny pinch of salt
110g icing sugar
How to : Beat the butter until pale then add the cream, peppermint and salt and beat again until everything is well mixed. Add the icing sugar bit by bit and continue beating until everything holds together – maybe several minutes in the processor. If the flavour isn’t strong enough add a bit more and beat until well incorporated. Using your hands, take tiny amounts of the paste and roll into balls, place on grease proof paper and leave 12 hours to dry. Store the mints in an air-tight container in the fridge and try not to eat too many at once!
This recipe is easily doubled or quadrupled.
They are very moreish and I think I’ll keep the larger quantities until I have guests for dinner!