4 oz Semi-sweet chocolate
2 tb Expresso powder
1/2 c Milk
1/2 c Blueberry wine
1 1/4 c Cake flour
1/2 ts Salt
2 1/2 ts Baking powder
Double acting
4 Eggs; separated
1 pn Salt
2 c Cofectioners'sugar
1 ts Vanilla
Icing:
8 oz Semi sweet chocolate chips
4 tb Blueberry wine
Preheat oven to 350F. Use a 7" tube pan that is very clean
and free of grease. Melt the chocolate in a double boiler
with the expresso powder and the milk, add the blueberry
wine and stir until blended. Then cool mixture. Sift the
cake flour befor measuring, then resift the measured flour
with the salt and baking powder. Beat the egg yolks in a
large bowl, then cream with the sifted confectioners. sugar
and vanilla. Stir in the flour mixture. Beat the egg whites
and pinch of salt in a bowl until stiff but not dry. Fold
the beaten egg whites into the chocolate mixtur just until
blended. Then fold this into the flour mixture. Gently Pour
into the tube pan and bake in the lower third of the oven
for 50 minutes. Remove from oven and cool completely in pan
inverted on a funnel or bottle for at least 45 minutes.
Unmold and frost with the following Icing.
Chocolate/Blueberry Wine Icing: Combine the chocolate and
wine in a heavy saucepan. Place over low heat and stir
until chocolate is melted and blended. Remove pan from heat
and glaze the cake with the warm icing covering the top and
drizzling down the side.
