(Serves six to eight)
125g unsalted butter, softened
125g caster sugar
2 medium eggs, lightly beaten
150ml red wine, room temperature (Cabernet Sauvignon or Merlot)
125g plain flour
1tsp ground cinnamon
1/4tsp ground cloves
1tsp cocoa powder
1tsp baking powder
65g dark chocolate (55-57% cocoa solids), grated
For soaking 50ml water
30g caster sugar
125ml red wine (Cabernet Sauvignon or Merlot)
For garnish 1 jar redcurrant jelly
300g dark chocolate, tempered
Optional: raspberry sorbet and hot chocolate sauce
Method Preheat oven to 170°C. Grease and flour 25cm bundt tin. Cream butter and sugar until pale and fluffy. Add beaten eggs, one at a time, beating well between each addition. Add 150ml red wine. Mix well. Sift flour, cinnamon, cloves, cocoa powder, baking powder together. Sift again, then fold a tablespoon at a time in to creamed mixture. Fold in grated chocolate. Transfer to bundt tin. Level. Bake in centre of oven for 35 minutes until well risen. Skewer-test to check if cooked. Once cooked, cool in tin for 20 minutes, then take out and cool completely. Clean tin for reuse.
To soak the cake, bring water and sugar to the boil in a small pan, stir in 125ml red wine. Fill bundt tin with red wine syrup. Place cooled cake back in tin. Once liquid has been absorbed, reverse cake out again, being careful not to damage. Cool.
Bring redcurrant jelly to a rolling boil in small pan. Remove from heat, then brush hot jelly over cake. Let jelly set, then repeat process to get glossy finish.
To garnish cake, make discs of tempered chocolate. Once cooled, cut off base using hot knife so that they sit flat at the bottom of cake
By Claire Clark, pastry chef, French Laundry, California, USA