Chocolate/Blueberry Wine Sponge Cake

Directions

Preheat oven to 350℉ (180℃).

Use a 7 inch tube pan that is very clean and free of grease.

Melt the chocolate in a double boiler with the espresso powder and the milk, add the blueberry wine and stir until blended.

Then cool mixture. Sift the cake flour before measuring, then resift the measured flour with the salt and baking powder.

Beat the egg yolks in a large bowl, then cream with the sifted confectioners. sugar and vanilla.

Stir in the flour mixture. Beat the egg whites and pinch of salt in a bowl until stiff but not dry.

Fold the beaten egg whites into the chocolate mixture just until blended.

Then fold this into the flour mixture. Gently Pour into the tube pan and bake in the lower third of the oven for 50 minutes.

Remove from oven and cool completely in pan inverted on a funnel or bottle for at least 45 minutes.

Unmold and frost with the following Icing.

Chocolate/Blueberry Wine Icing: Combine the chocolate and wine in a heavy saucepan.

Place over low heat and stir until chocolate is melted and Remove pan from heat and glaze the cake with the warm icing covering the top and drizzling down the side.