No wonder my belly has been growing out of proportion, slowly but surely, ever since I’ve passed my 40th birthday. It’s all my mom’s fault. Back when I left Austria, she gave me a little book with Austrian cake recipes. And they all just sound so delicious that I have to try them out, one by one. As Austrian sweets and cakes go, that means an explosion of calories as we tend to use quite a lot of sugar and quite a lot of butter. If you want to start a diet, pass your way—do not read, let alone try this recipe! Do not even look at the photo because that action alone will make you grow fat…
What you need:
- 250 g of butter
- 300 g of sugar
- 1 sachet of vanilla sugar
- 1 sachet of baking powder
- 3 eggs
- ¼ l of red wine
- 380 g of flour
- 150 g of grated walnuts
- 1 teaspoon of cinnamon
- 150 g of chocolate
How to proceed:
- Make sure the butter is not too hard by leaving it in a warm place overnight.
- Sift flour and baking powder.
- Melt the chocolate (I didn’t melt it entirely because I wanted to have some whole chocolate chunks in my cake).
- Beat the egg whites until very stiff.
- Beat butter, sugar, vanilla sugar and egg yolks until fluffy.
- Add half of the red wine, then the flour and baking powder as well as the grated walnuts.
- Add the teaspoon of cinnamon and the melted chocolate.
- Add the rest of the red wine.
- Mix thoroughly.
- Gently fold in the beaten egg whites.
- Butter a Bundt cake pan, dust it with flour.
- Pour the dough in.
- Bake at medium heat (200°C) for 80 minutes or until knife comes out clean.
Serve the cake covered with icing sugar. It will be fluffy yet rich (thanks to the chocolate and butter), with a discreet taste of cinnamon (we add only a teaspoon so the taste is there but not overwhelmingly so) and a light aftertaste of red wine. Simply delicious, this cake will be eaten in no time by your guests or, if you’re as sweet-toothed as I am, by yourself! Bon appétit!