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Torta al Vino
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FIERI Boston's Recipes Page

Torta al vino
da Kristina M. Galarneau

This recipe was handed down to me from my nonna Cecilia (Reggio di Calabria, Italia). It's a very delicate chocolate cake made with red wine that is wonderful with coffee. One may find "Lievito Pane degli Angeli", the pre-measured leavening agent, in most Italian grocery stores (easily found in the North End of Boston). Be sure to use the lievito for desserts (vaniglinato - per dolci). As for the wine, any nice Chianti, Sangiovese or Valpolicella will be fine.

• 100 g di cioccolato fondente
• 1/8 L di vino rosso
• 4 uovi
• 250 g di burro
• 250 g di farina
• 250 g di zucchero
• 1 cucchiaio di cacao
• 1 bustina di lievito

1. fate fondere il cioccolato fondente nel vino;

2. fate sciogliere il burro;

3. sbattete le uova con lo zucchero;

4. aggiungete il cacao, poi il burro raffredato, il cioccolato fuso;

5. poi incorporate la farina poco alla volta

6. infine il lievito per dolci;

7. imburrate e infarite uno stampo e cuocete 40 minuti a 350F;

8. sfornate e guarnite con zucchero a velo

Buon appetit' a tutt' !

Wine cake / Torta al vino

• 0.4 cup (100 grams) milk chocolate (NOT semi-sweet)
• ½ cup red wine
• 4 eggs
• 1 cup butter, melted
• 1 cup flour
• 1 cup sugar
• 1 tsp. cocoa
• 1 package of Lievito per dolci (=vanilla leavening packet)

1. Preheat oven to 350F.

2. Warm red wine in small sauce-pan, then melt milk chocolate in the wine until dissolved.

3. Whip the eggs with the sugar. Whip in the melted butter then add the cocoa. Whip in the melted chocolate.

4. Slowly add in the flour (1/2 cup at a time), and continue mixing.

5. SIFT the leavening agent into the batter while mixing.

6. Pour batter into a buttered + floured Bundt pan and bake at 350F for 40 min, until knife comes out clean.

7. Cool on rack and then sift powdered sugar over cake to garnish.

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