MULLED WINE AND DARK CHOCOLATE BU ND T CAKE WITH CAN DIED SAGE

Hands-on time: 30 minutes Total time: 3 hours Makes: 10 to 12 servings This intensely rich dark chocolate cake is for grown-ups only (but you can find the recipe for our kid-friendly version, Spiced Chocolate Bundt Cake, right). We used Cabernet Sauvignon for its balance of deep fruity and black pepper flavours, but you can use whatever type of red you have on hand. A sprinkling of our Candied Sage gives the cake an extra-special finish. Mulled Wine: 2 thin slices orange 2 thin slices lemon 2 slices (¼ inch) fresh ginger (peel on) 2 cinnamon sticks, halved 1 tbsp whole cloves 2 tsp whole allspice 1½ cups red wine 1 tbsp granulated sugar Cake: 1 cup butter, softened 1¼ cups packed brown sugar 3 eggs 1 tsp vanilla 1½ cups all-purpose flour ¾ cup cocoa powder, sifted 1½ tsp baking powder 1 tsp each cinnamon and ground ginger ¾ tsp baking soda ½ tsp each salt, ground cloves and ground allspice ¼ tsp grated orange zest ¾ cup sour cream 1 cup chopped dark chocolate (about 130 g/4½ oz) Glaze: 170 g dark chocolate (about 5½ oz), chopped ⅓ cup whipping cream (35%) 2 tbsp corn syrup 2 tsp vanilla Garnish: 1 batch Candied Sage (see recipe, right) Mulled Wine: Place orange, lemon, ginger, cinnamon sticks, cloves and allspice on double-lined square of cheesecloth; gather edges of cheesecloth to form bundle and tie shut with butcher’s twine. In small saucepan, combine wine, sugar and cheesecloth bag; bring to simmer over medium heat. Reduce heat and gently simmer for 15 minutes. Reserve ½ cup of the wine mixture for cake; let cool. Continue to simmer remaining wine mixture until reduced to 2 tbsp. Discard cheesecloth bag. Let cool completely. Cake: In large bowl, beat butter with brown sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla. In separate bowl, whisk together flour, cocoa powder, baking powder, cinnamon, ginger, baking soda, salt, cloves, allspice and orange zest. In small bowl, whisk sour cream with reserved ½ cup Mulled Wine. Stir flour mixture into butter mixture, alternating with sour cream mixture, making 3 additions of flour mixture and 2 of sour cream mixture. Fold in chocolate. Scrape into floured greased 10-cup Bundt pan. Bake in 325°F oven until cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan for 10 minutes. Invert onto rack set over parchment

paper. Let cool completely. (Make-ahead: Wrap in plastic wrap and store for up to 2 days or freeze in airtight container for up to 2 weeks.) Glaze: In heatproof bowl set over saucepan of gently simmering water, heat together chocolate, cream and corn syrup, stirring, until smooth. Stir in remaining Mulled Wine and vanilla. Let stand, stirring occasionally, until glaze slowly runs off back of spoon, about 5 minutes. Drizzle over cake. Let stand until set, about 15 minutes. Garnish: Sprinkle with Candied Sage.

PER EACH OF 12 SERVINGS: about 549 cal, 8 g pro, 33 g total fat (19 g sat. fat), 59 g carb (5 g dietary fibre, 35 g sugar), 103 mg chol, 369 mg sodium, 457 mg potassium. % RDI: 10% calcium, 37% iron, 20% vit A, 16% folate.