---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Chocolate/blueberry Wine Sponge Cake
  Categories: Cakes, Chocolate
       Yield: 10 servings
  
       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.
  
 -----

Plain Text Version of This Recipe for Printing or Saving