Recipes by Tim Huitt, Valley Eatery, Visalia, CA
Preheat the oven to 350 F.
To make the rosé strawberries: Hull and dice or quarter fresh strawberries and place in a bowl. Cover with 1-2 tablespoons sugar and rosé. The rosé should just cover the strawberries. We don’t want them swimming in the wine. Use a spoon to toss the strawberries. Cover with plastic wrap and place in the fridge to macerate.
Prepare an 8-inch cake tin. Butter or spray (with nonstick cooking spray) the tin then coat in flour all around.
In a stand mixer or with a handheld mixer, beat the eggs and sugar together until thick and creamy. Mixture will be pale yellow. Add in the ricotta in 2-3 batches to make sure it mixes into your eggs and sugar.
Melt the chocolate in a microwave-safe bowl for 30 seconds, then stir. Repeat this process until the chocolate is completely melted. You can also do this over a double boiler, but be careful not to burn the chocolate. Remove from heat or the microwave and let cool.
Sift the flour, salt, and baking powder. Using a spatula, fold it into the egg mixture.
Add the cooled chocolate and vanilla extract to the batter. Mix. Add in the milk and mix again.
Pour the batter into your prepared 8-inch cake tin.
Bake for 30-40 minutes. At 30 minutes, check the cake by inserting a toothpick in the center. If it comes out clean, then the cake is ready. If not, leave it in the oven for the remainder of the time. When finished, let cool completely. Dust the cake with powdered sugar and serve with your rosé-soaked strawberries and a drizzle of leftover chocolate sauce. *Note: Prep strawberries without rosé for minors.
Ingredients
Directions
Preheat the oven to 350 F.
To make the rosé strawberries: Hull and dice or quarter fresh strawberries and place in a bowl. Cover with 1-2 tablespoons sugar and rosé. The rosé should just cover the strawberries. We don’t want them swimming in the wine. Use a spoon to toss the strawberries. Cover with plastic wrap and place in the fridge to macerate.
Prepare an 8-inch cake tin. Butter or spray (with nonstick cooking spray) the tin then coat in flour all around.
In a stand mixer or with a handheld mixer, beat the eggs and sugar together until thick and creamy. Mixture will be pale yellow. Add in the ricotta in 2-3 batches to make sure it mixes into your eggs and sugar.
Melt the chocolate in a microwave-safe bowl for 30 seconds, then stir. Repeat this process until the chocolate is completely melted. You can also do this over a double boiler, but be careful not to burn the chocolate. Remove from heat or the microwave and let cool.
Sift the flour, salt, and baking powder. Using a spatula, fold it into the egg mixture.
Add the cooled chocolate and vanilla extract to the batter. Mix. Add in the milk and mix again.
Pour the batter into your prepared 8-inch cake tin.
Bake for 30-40 minutes. At 30 minutes, check the cake by inserting a toothpick in the center. If it comes out clean, then the cake is ready. If not, leave it in the oven for the remainder of the time. When finished, let cool completely. Dust the cake with powdered sugar and serve with your rosé-soaked strawberries and a drizzle of leftover chocolate sauce. *Note: Prep strawberries without rosé for minors.