To beautifully complement a refreshing glass of Brown Brother’s Cienna, I’ve created this sumptuous Chocolate and Raspberry Cream Fudge Cake, topped with gem-like Cienna Jellies. The vibrant ruby red colour of Cienna and its aromas of fresh red berry fruit with a hint of spice, are as equally as impressive and juicy when transformed into a jelly form. The layers of fudgy, dark chocolate cake fulfil even the most insatiable of chocoholic cravings, yet its richness is delightfully balanced by the natural acidity and fruit sweetness of this popular Brown Brothers wine. Fluffy peaks of tart raspberry cream fill this dessert with a smooth velvety texture, which tingles away nicely when followed by the gentle spritzig quality of Cienna wine.
Chocolate Fudge CakeKS-Cienna-cake
Ingredients:
Melted butter or cooking oil spray, for greasing 200g butter, chopped 200g good-quality dark chocolate, chopped 1/2 cup hot water 1/2 cup cocoa powder, sifted 1 teaspoon vanilla essence 1 cup brown sugar 3 free-range eggs, at room temperature 3/4 cup self-raising flour, sifted
Method:
bon appetit
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