Wine and Chocolate Gâteau with Cappuccino Icing

Name: Wine and Chocolate Gâteau with Cappuccino Icing
Cuisine: Israeli
Ingredients: 4 large eggs; 225 g (8 oz) sugar; 240 g (8½ oz) soft butter or margarine; 240 g (8½ oz) soft butter or margarine; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 1 teaspoon cocoa powder; 250 g (9 oz) super-sifted self-raising flour; 10 g (3½ oz) plain chocolate, coarsely grated; 125 ml (4 fl oz) any red wine; 350 g (12 oz) sifted icing sugar; 2 teaspoons instant coffee; 50 ml (2 fl oz) boiling water; a little grated chocolate

Preparation info

Makes
10-12
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

A fluffy, tender-textured cake with a beguiling flavour, complemented by the rich coffee icing. One for a special occasion!

Ingredients

4 large eggs
225 g (8 oz) sugar
240

Asia
Israel
Dessert
Vegetarian

Method

Preheat the oven to 160°C (325°F/Gas 3). Grease then bottom-line a 25 cm (10 in) springform cake pan with greaseproof paper or baking parchment.

In a large-capacity food processor, process the eggs and sugar for 2 minutes. Add spoonfuls of butter or margarine down the feed tube