|280 g||butter (soft)|
|110 g||cocoa powder|
|200 g||all-purpose flour|
|1 tsp||baking powder|
|1||vanilla bean (seeds)|
|300 g||chocolate (dark)|
|200 ml||heavy cream|
Dornfelder, sweet, 2012
This full and smooth red wine accentuates the aroma of espresso and honey. The fruity bouquet best unfolds at about 14 - 18°C/57 -65°F.
Preheat oven to 180°C/355°F. Place parts of the butter, espresso, honey, and milk in a saucepan. Slowly heat until butter is melted.
In a large bowl, whisk together cocoa powder, all-purpose flour, sugar, baking powder, and seeds from the vanilla bean.
Beat eggs until slightly foamy. Add melted butter mixture. Then slowly add in flour mixture and continue to beat until smooth.
Transfer dough to 2 springform pans. Bake in a preheated oven at 180°C/355°F for approx. 25 min.
In the meantime, roughly chop chocolate. Heat heavy cream in a saucepan. Next, combine hot heavy cream, chocolate, and remaining butter in a large bowl. Stir until fully combined and set aside to cool for approx. 8 – 10 min.
Release the cake and spread a generous amount of the chocolate mixture onto the first cake base.