Ingredients
The batter
soft butter
110g
3.85oz
0.44cup
7.37tbsp
flour
100g
3.50oz
0.40cup
6.70tbsp
milk chocolate
100g
3.50oz
0.40cup
6.70tbsp
sugar
100g
3.50oz
0.40cup
6.70tbsp
egg
2pc
milk
50g
1.69fl oz
dry wine
50g
1.69fl oz
alkalized cocoa
15g
0.53oz
1tbsp
baking powder
5g
0.18oz
0.34tbsp
salt
2g
0.07oz
0.13tbsp
The glaze
chocolate
50g
1.75oz
3.35tbsp
butter
15g
0.53oz
1tbsp
Method
All the products must be at room temperature.
- Rub the butter with sugar and salt until white.
- Add the eggs one at a time, and beat.
- Melt the chocolate, pour into the mass, and stir.
- Pour in milk, and stir.
- Mix and sift flour, cocoa and baking powder. Pour into the dough, and mix (do not beat).
- Pour in the wine, and mix with a spatula. The batter should not be too thick.
- Pour the batter into a baking mold, and level it.
- Bake at 356F (180C) for about 40 minutes. Check teh readiness with a skewer.
- Let the tea cake cool on a wire rack, and cover with glaze on top (just melt the ingredients in a water bath).
