Chocolate cake with wine, rum and rye bread crumbs

[Opara]

Chocolate cake with wine, rum and rye bread crumbs

Category: Easter

Ingredients
Opara
milk	75 g
wheat flour / grade	100 g
pressed yeast	25 g
sugar	1 tsp
Dough
dough	all
red dessert wine	60 g
rum	30 g
rye crackers	50 g
egg C1	5 pieces.
wheat flour / grade	380 BC
butter	60 g
vanilla sugar	10 g
salt	1 tsp
cinnamon	1 tsp
Additionally
dried cherries	80 g
rum	100 g
--------	-----
form with a volume of 1 liter.	3 pcs.

Cooking method

• Heat the milk slightly.

• Dissolve sugar and yeast in milk.
• Leave for 5-10 minutes to activate.

• Pour the yeast mixture over the flour.

• Knead the dough. It will be sticky.

• Cover the dough and let it rise in half. It took me 15 minutes.

• Soak cherries in rum for 30 minutes. Drain off alcohol. Dry the cherries with a towel. Dip in a spoonful of flour.

• Finely grind rye bread rusks in any available way.

• Melt the butter and cool.

• Beat eggs with sugar, vanilla sugar and salt until they increase in volume by 2-2.5 times and change color.

• Tear the dough into pieces and add to the eggs.

• Pour in wine and rum.

• Sift flour and cocoa, add crackers and cinnamon.

• Start mixing. Once dry ingredients are hydrated, add oil gradually.

• Knead a smooth dough that wraps around the hook and falls well off the sides of the bowl. I kneaded with a hook for about 25 minutes.

• Add cherries and knead at the lowest speed of the combine or by hand.

• Oil the table and hands. Pour out the dough, round.

• Grease a bowl with butter, transfer the dough, cover and send to ferment. I fermented at a temperature of 27-28 degrees.

• Dough in 2, 5 hours. It has approximately doubled in volume.

• Knead the dough and divide and round each piece. This is how it looked in section.

• Transfer each piece of dough to a greased and floured dish. Cover and prove.

• Proofing until the dough increases in volume by 2-3 times. Temperature 27-28 degrees. My proofing lasted 5.5 hours.

• Bake in an oven preheated to 180 degrees for 30-35 minutes. Willingness to check with a wooden skewer. If necessary, cover the cakes with foil when baking.

• Take it out, let it stand in the form for 5-10 minutes. Remove from the mold and cool on a wire rack.
• Decorate at your discretion.
• 
• Happy Easter!

Note

The idea for the recipe is taken from the book "The Encyclopedia of Orthodox Cuisine". How I love recipes from the series: "Honey, you're so smart, well, think of something!" The recipe was completely redone by me, added oil and cherries, which were not in the recipe at all. I took milk, the amount of which was not in the recipe at all, as well as the amount of flour and wine. There are also complaints about the process description. But everything worked out. The cake is tasty, not moist, moderately sweet, fibrous. The smell when baking and after it was crazy!
For Ukrainian women. Products used.

Flour "Khutorok", pressed yeast "Lvovskie"

Recommend!

[Angela]

Well you Angela, and twirled, chocolatey with wine, rum and rye bread, a promising name, and the look too. In the context of soft chocolate ice cream is similar.

[Tatyana1103]

Tatyana1103, Tatyana, Thank you. I also found the cake interesting. therefore I was "played" with the recipe. I was pleased with the result)

Angela, a very interesting recipe, such an unusual composition of ingredients!
The result is stunning, the decoration itself is a work of art
This series of recipes is definitely yours, you are our fantasy !!!

Angela, came for the ingredients: cake-chocolate-wine-rum-rye crackers ...I think - how similar to mine

Cake on chocolate (recipe 1897) (Nagira)

I think that for the modern "Encyclopedia" they took as a basis the recipe just from that book of 1897, about which I wrote
Unfortunately, I lost the scanned text of the recipe, but as you wrote, it really is very good. approximate...
I remember that I also suffered with incarnation
Well then, 7 years ago, I was only at the beginning of the journey - I mean yeast baked goods, and I never baked cakes, so my interpretation was far from perfect cake ...
The main difference between our recipes is almonds.
There was so much of it in my recipe that gluten could not develop, but without it I got it not Easter cake crumb with long fibers, and cupcake
I would not have dared to play with the recipe too much, so thank you for your inspiring variation - I will definitely try with your additives, and I can already control the dough for the development of gluten

Here is a scan of the recipe page, look, Angel, compare with the one in the Encyclopedia, pzhlsta
Interestingly

[ang-kay]

ang-kay, Angela, another masterpiece But for some reason our youngest son does not like everything chocolate

[Nagira]

I think that for the modern "Encyclopedia" they took as a basis the recipe just from that book of 1897

Nagira, Irina, very likely that it is from this book. But over time, both the description and the ingredients got confused. My description is even more ascetic than in the old recipe. Everything about yours is clear to me. I miss many moments, like whipping the protein separately (I see no point in this at all). I reduced the number of eggs by 2 (I baked half a portion and spread it in half and give it). There is no water in my recipe, like almonds and chocolate. In short, a decent cake, although I don't like chocolate yeast baked goods. But I could not pass by) Thanks for the insight into the history of the recipe.

regular

Albina, Thank you

such an unusual composition of ingredients!

Kras-Vlas, Olga, thanks, very interesting. This is what attracted)

fantasy

[Angela]

Angela, thank you, our toiler, for another beauty!

[Myrtle]

Myrtle, Natalia, not at all)

not at all)

For imagination and golden hands!