Have you ever dreamed of chocolate ? I have. Rich, satisfying chocolate. Everyone knows chocolate and red wine go so well together. Chocolate Dreams and Wine Candy Kisses cake makes my dream come true. What better place to share a dessert like this than at the Food and Wine Conference in Orlando this July 17th-19th?
Dixie Crystals and the Food and Wine Conference are sponsoring this awesome opportunity to win a chance at a free ticket to join us there!
Want incentive? Use the code FWC15kerschc when ordering a 3 day pass for an instant $50.00 discount!
I have my pass but I need to wait until July to enjoy the conference fun. For now, I’ll just have to enjoy my Chocolate Dreams and Wine Candy Kisses! Won’t you join me?
Chocolate Dreams and Wine Candy Kisses combines moist chocolate sponge cake, chocolate cream cheese and red wine taffy in one delicious dessert.
Ingredients
- 3 eggs
- 1 cup sugar (Dixie Crysals)
- 6 Tablespoons milk
- 1 Tablespoon vanilla
- 3/4 cup cake flour
- 1/4 cup cocoa
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 8 ounce cream cheese (softened)
- 2 Tablespoons powdered sugar
- 2 Tablespoons choc syrup
- 1 Tablespoon chocolate liqueur
- 2 Tablespoons milk
- 1 cup sweet red wine
- 1/2 cup sugar
- 1/4 cup corn syrup
Instructions
- Spray and line a jelly roll pan with parchment paper and spray paper too.
- Beat eggs on medium speed until thick and lemony colored.
- Gradually add the sugar.
- Add milk and vanilla.
- Add flour, cocoa, baking powder and salt.
- Pour into prepared jelly-roll pan and bake at 375 for about 12 minutes. Cake should be done but not overly baked.
- Allow to cool completely in pan.
- Cut 12 rounds out of this sheet cake. Spray cutter if necessary with cooking spray if cake sticks.
- Cream together filling ingredients. Whip until fluffy.
- Divide filling into 6 parts.
- Bring wine to a boil over medium heat. Reduce heat and simmer until wine reduces to about 1/4 cup.
- Add sugar and corn syrup. Whisk until sugar dissolves. Simmer until candy reaches 270 degrees. Remove from heat and drop by tablespoonfuls onto parchment paper. Refrigerate to harden.
- Spread 6 cake rounds with proportioned filling. Top with another cake round.
- Add a piece of taffy on top.
- Melt white chocolate chips in a double boiler or microwave.
- Drizzle cakes with white chocolate.
This recipe was entered in the Dixie Chocolate Dessert Contest. As an Ambassador to the conference I will receive compensation each time my discount code is used. I received no further compensation. Opinions are my own.
