Recipe Juicy Red Wine Cake for chocaholics with fruity pecan caramel icing low-carb gluten-free
Heavenly juicy chocolate slices with a fine spicy caramel icing, milk chocolate, raisins and pecans. The recipe yields one large baking tray.
For the batter
- 400 g Dr. Almond Brownie Magic
- 12 eggs medium ((or 10 eggs large))
- 100 g butter ((melted))
- 200 g cream
- 200 g red wine ((dry))
- 1/2 tsp Dr. Almond Premium Spices CHRISTMAS DREAM
- 100 g raisins
For the icing
- 50 g butter
- 50 g Dr. Almond Caramel Dream
- 50 g cream
- 3 tbsp red wine ((dry))
- 50 g raisins
- 50 g Dr. Almond Pecan Halves
- 1 pinch Dr. Almond Premium Spices CHRISTMAS DREAM
- 100 g Dr. Almond Chocolate Magic MILK CHOCOLATE
Baking dish
- 1 large baking tray, e.g. dripping pan
For the batter
- Soak raisins in red wine and leave to infuse briefly.
- Meanwhile, mix the eggs with cream, brownie magic, spices and melted butter until smooth. Add the red wine with the raisins and mix well again.
- Line a large baking tray (‘standard’ oven tray, e.g. dripping pan) with baking paper and spread the dough out evenly.
- Bake at 180° C for about 20 minutes.
For the icing
- Heat up caramel dream and butter, add cream and let it simmer for about 10 minutes while stirring continuously.
- Add wine and spices and allow to simmer again for 5 minutes.
- Roughly chop the pecans and, together with the raisins, stir into the hot caramel mixture. Use a spoon to put the mass over the cake while still warm and allow to cool off for about 1 hour.
- After cooling, cover with the melted chocolate magic and let stand for about 1 hour.
One of my most loved cakes. Incredible juicy. Not dry at all. Nobody will notice that this cake is low carb.