{"id":1249,"date":"2015-12-22T13:00:34","date_gmt":"2015-12-22T13:00:34","guid":{"rendered":"https:\/\/big-banyan.intellicent.in\/bbwines?p=1249"},"modified":"2023-05-02T12:38:21","modified_gmt":"2023-05-02T12:38:21","slug":"chocolate-berry-wine-fallen-gateau","status":"publish","type":"post","link":"https:\/\/big-banyan.intellicent.in\/?p=1249","title":{"rendered":"Chocolate Berry Wine Fallen Gateau"},"content":{"rendered":"

\"\"\u201cCake is happiness! If you know the way of the cake, you know the way of happiness! If you have a cake in front of you, you should not look any further for joy!\u201d<\/strong>
\nC. JoyBell C<\/p>\n

Chocolate Berry Wine Fallen Gateau<\/strong> \u2026 because when a smooth, indulgent dessert wine arrives, you have to do something special with it. These were thoughts that ran through my head when the well packaged bottles ofBellissima<\/a> and Rosa Rossa<\/a> arrived from Big Banyan<\/a>.<\/strong>With Christmas around the corner, my flavours and colours were pretty much sorted out. I knew what I wanted to bake.<\/p>\n

\"\"
\nIt was going to be a flourless fallen gateau, it was definitely going to have dessert wine, and the top would have strawberries. Well it all kind into place. I had bought a ton of strawberries a few and planned to make a preserve. Then along came dessert wine. Why not a strawberry wine jam?<\/em> With winter here, spices are part and parcel of almost everything I do, so I settled for a spicy Strawberry Wine Jam<\/strong>.<\/p>\n

\"\"<\/p>\n

It came out deliciously wicked. It\u2019s great on toast and in lindzer cookies<\/strong><\/a>, fabulous to make dark chooclate truffles with, and makes for a much appreciated holiday gift as well. Strawberry jam is the easiest to make. You basically just cook it down to a nice chunky consistency, discard the whole spices, and bottle the jam. Dollop it over waffles, ice cream, onto parfaits, over breakfast oats \u2026 you will love it!<\/em>
\n\"Chocolate<\/a><\/p>\n

Jam done. That was so easy.<\/p>\n

\"Chocolate<\/a><\/p>\n

When the jar of wine jam says time for cake, it\u2019s time to bake!!<\/strong> This is one of the simplest gateaus you can bake. Don\u2019t get misled by the long list of ingredients. It comes together really fast and is a fuss free, chocolaty, fudgy gluten free cake. The ingredients should all be good quality<\/strong> because that\u2019s what makes the cake special. Dessert wine and spiced strawberry wine jam added oodles of oomph to it.<\/strong> Subtle undertones of sweet strawberry and a hint of wine make this special. It\u2019s called afallen gateau<\/strong> because it rises quite normally while baking, then collapses most dramatically.<\/p>\n

I love the crater the so called collapse causes because that becomes \u2018ground<\/em>\u2018 for filling. An ugly duckling, rustic cake, moorish to boot, gets a snazzy dressing up.<\/em> Christmas is here so it\u2019s red, white and green. Chocolate pairs really beautifully with wine and fruit, so this was going to be a winning combination. The almond cream added further indulgence. Then came the ruby red, bursting with flavour,<\/em> spicy strawberry wine jam topping that was literally the icing on the cake.<\/p>\n

Did I forget to mention the chewy meringue top studded with pistachios?<\/em>Yes, you can taste that as well as you savour every rich bite of this chocolaty wine goodness. It might seem tempting to skip the step, but I urge you not to.<\/em> It\u2019s small things like this that add to the final delight. We loved every little detail of this cake so much, I am going to bake it again soon. This is my new favourite cake that was created all thanks to some fabulous wine from Big Banyan<\/strong><\/a>.<\/p>\n

I have to give the wine full marks. I\u2019d heard the buzz about the wine here and there, and it more than lived up to my<\/del> our expectations. I might not be a connoisseur, but yes, can tell a good wine.<\/em> The dessert wine glowed a beautiful gold, while the Ros\u00e9  blushed a beautiful cherry pink. I am quite partial to sweet dessert wines. The Bellissima was my first love with sensual smooth hints of apricot, pears, walnuts and raisins; so exotic in my opinion. Like liquid gold.<\/em><\/p>\n

The Ros\u00e9 got the better halves vote. With the acidity just right, whiffs of freshness and smooth flavour, this wine was good! I couldn\u2019t stop clicking the wine. It added great festive cheer to my food and frame. As I have learnt, if the ingredients are good, you love the process, and then turn out amazing goodness. This is just what happened.<\/em><\/p>\n

Do serve some wine with the Chocolate Berry Wine Fallen Gateau.<\/strong> It completes the experience!<\/p>\n

To know more about cooking, food, culture, traditions and such recipes head to Passionate About Baking. <\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

\t\t\t\tWith Christmas around the corner everything around is Red, White and Green. This cake baked with Bellissima included! Here's the recipe to a deeply indulgent, satisfying flourless {read glutenfree} dark chocolate cake that celebrates the best of the holiday season. \t\t<\/p>\n","protected":false},"author":7723,"featured_media":5165,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[68,13],"tags":[],"class_list":["post-1249","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine","category-recipes"],"_links":{"self":[{"href":"https:\/\/big-banyan.intellicent.in\/index.php?rest_route=\/wp\/v2\/posts\/1249","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/big-banyan.intellicent.in\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/big-banyan.intellicent.in\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/big-banyan.intellicent.in\/index.php?rest_route=\/wp\/v2\/users\/7723"}],"replies":[{"embeddable":true,"href":"https:\/\/big-banyan.intellicent.in\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1249"}],"version-history":[{"count":1,"href":"https:\/\/big-banyan.intellicent.in\/index.php?rest_route=\/wp\/v2\/posts\/1249\/revisions"}],"predecessor-version":[{"id":5236,"href":"https:\/\/big-banyan.intellicent.in\/index.php?rest_route=\/wp\/v2\/posts\/1249\/revisions\/5236"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/big-banyan.intellicent.in\/index.php?rest_route=\/wp\/v2\/media\/5165"}],"wp:attachment":[{"href":"https:\/\/big-banyan.intellicent.in\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1249"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/big-banyan.intellicent.in\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1249"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/big-banyan.intellicent.in\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1249"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}